Daylight Saving happens this weekend, so Minnesota Monthly's cover story on chef secrets will help save you at least an hour.
We talked to local culinary professionals and got their tips for tools, techniques, and secret ingredients. For example, Alicia Hinze of The Buttered Tin in St. Paul had several good baking tips: instead of sifting individual dry ingredients, put them all in a bowl and use a whisk to blend them, bring in air, and remove lumps. To cut butter into flour, you can use two knives (which is a major pain) or use the food processor (which gives you a lot of dishes). Instead, freeze the butter and grate it into the flour.
Patti Soskin of Yum Kitchen and Bakery recommends wearing goggles to chop onions — a time saver because you won't have to waste time wiping tears out of your eyes.
Brenda Langton of Spoonriver loves her pressure cooker — cooks beans in 25 minutes that would normally have to simmer for hours.
Check out the story for more tips!
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