Cooking more at home isn't always about spending more time in the kitchen

The Gourmandise School   of Sweets and Savories     Hack away. Cooking more at home isn't always about spending more time in the kitchen- it's about small tricks and a little prep. We've compiled our list of 10 favorite ways to keep the kitchen simple, sustainable and efficient from some of our favorite chef instructors. 1. Storing food Keep onions, potatoes, garlic and shallots out of the fridge, where they can get moldy. Poke holes in paper bags and store them in a cool, dark drawer or cabinet. Fruits should be stored away from vegetables in the fridge, loosely bagged. 2. Washing fruits and veggies We're in a drought and every drip of water counts. Instead of washing your produce, rice or grains under running water, fill a bowl, slosh them about and pour the water out onto your plants, lawn or tree. Don't peel your potatoes or carrots- most of the nutrients in root vegetables are found just under the skin. 3. Let go of paper towels.  We went paper towel-free in 2008 and haven't looked back. We purchased a few dozen cotton towels and wash them with our clothes. They're more efficient for drying hands, at cleaning counters and when scrubbing. Dry them on the paper towel holder and launder. 4. Making your own dressing Most commercial salad dressings, even the Organic ones, contain loads of sugars and gums. Save money and  unnecessary ingredients by making your own. Once a week, grab a mason jar and drop in 1 Tblsp of mustard. Mix 1 Tbsp lemon juice or vinegar and mix with a fork. Add olive or grapeseed oil, shaking after every tablespoon or so, until you get the desired consistency. Store this in your cabinet (the oil will firm up too much in the fridge), away from the stove. We'll pour some of this over shallots or thyme to jazz up a salad or tossed into brown rice with some thinly sliced beets and greens with a little blood orange juice for a bright and satisfying lunch. 5. Double up. Making cookies? Crusts? Shepherd's Pie? Doubling your ingredients rarely doubles your workload. Make one for tonight and freeze the other(s) for a quick dinner or dessert without the takeout price. 6. Pasta Cook it 3 minutes less than the package calls for, heating up the sauce in a separate pan while it cooks. Pick up the pasta with tongs and finish cooking them in the warmed sauce. Make double the sauce and store the rest in the fridge or freezer. 7. Cool down Keep a rimmed cookie sheet in the freezer at all times. It's the fastest and easiest way to cool warm liquids and doughs- simply pour them from the pan onto the frozen sheet pan or place just-made and wrapped doughs onto it in the freezer for a quick rest. 8. Mise en place Are you working on a recipe for the first time? Take 10 minutes to (wait! always read the recipe first)! to measure everything out you'll need. Put away your measuring cups and spoons and enjoy following the technique instead of panicking that you're out of eggs halfway through your creme brulee. 9. Grate Grate your own cheese and save the rinds. Grated cheese is 30% more expensive and often coated in powdered cellulose. Save the rinds from your parmesan and use it to flavor your next soups or chili.  10. Buy from the farmers market. There's just no better way to support your local economy, sustainable growers and enjoy the best-tasting produce. Keep your budget on track by buying only what you need (except for cherries, persian mulberries and peaches in June). Try buying in bulk- like the bag of 5 avocados for $3. We get 3 of these, unripe, and use them over three weeks by keeping some out, some in paper bags and the rest in the fridge. Wishing you a delicious day,  Clémence and Hadley