Cookbook Giveaway - Mad Genius Tips

January 10, 2017·Jenny

Mad Genius Tips: Over 90 Expert Hacks and 100 Delicious Recipes by Justin Chapple and Editors of Food & Wine is the perfect book for new and advanced cooks alike.

For more information on this title, please see my review post that includes a recipe for Sesame Zucchini along with photographs and a tutorial on how to core a zucchini.

We are pleased to offer three copies of Mad Genius Tips to our EYB Members in the U.S.

One of the mandatory entry options is to answer the following question in the comments section of this blog post:

Do you have a hack that you can share with us on how to save time in the kitchen?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won't be counted. If you are not already a Member, you can join at no cost. The contest ends February 12, 2017.

Be sure to check your email spam folders for email notifications or check back on this post on the 12th for the names of the winners.

65 comments

dbcurrieJanuary 10, 2017

Not really a hack, but having the right tool for the job makes cooking easier - the right pan, the right knife, a good cutting board. Sure, you can whisk things with a fork, but a whisk does it better.

SiegalJanuary 10, 2017

I freeze everything

vicksterJanuary 11, 2017

Using a spatula to scoop up chopped ingredients into bowl or pan

averythingcooksJanuary 11, 2017

Not an original but using my food processor for cutting butter/lard into pastry and my Kitchen Aid mixer for mixing / kneading yeast dough ( pizza crust, bread dough, soft pretzels etc ) makes doing both far easier/faster AND they produce a great results.

ravensfanJanuary 10, 2017

Clean up while I cook.

laurieskJanuary 10, 2017

My hack is to buy some foods that just take too long to prepare. I buy Trader Joe's organic brown rice frozen. So easy to just microwave and add as a side dish, or as a base with leftovers.

LavnderJanuary 11, 2017

I wash all my dishes and utensils while the food is cooking, makes for a quicker cleanup at the end. And i pre-prep measurements and cuts before hand.

jr0717January 10, 2017

I recently started making big batches of tea in a pot on the stove, some of which I'll save to drink, the remainder of which I leave in the pot, add aromatics, and poach chicken or veggies in for dinner that night!

lhudsonJanuary 11, 2017

I don't have a hack, so this book would be great!

jezpurrJanuary 10, 2017

I use my hands when baking cookies and breads saves electricity and cleanup!!!^_^

camtncookJanuary 10, 2017

I keep my cast iron on the stove because it's too heavy to keep hauling out when I want to cook. I use those pans on a regular basis because they are ready to grab...

daniellespinato1January 11, 2017

It's not the fanciest hack but cleaning up as I go along is key for me!

cocecitycookJanuary 14, 2017

Use parchment paper whenever possible, saves on clean up time.

dangoldJanuary 11, 2017

Peel garlic easily -- separate cloves, then place in small/medium saucepan (cold) and cover. Shake vigorously 15-45 seconds (hold on to cover tightly) and voila! Garlic is peeled.

rchesserJanuary 11, 2017

To make several grilled cheese sandwiches at once, butter both sides of the sandwich, place on a sheet pan, place another sheet pan on top and pop into a 375 degree oven until done.

lgroomJanuary 11, 2017

I stir a couple eggs into a package a package of ramen noodles just as they've finished cooking. Then I ladle it all over some shredded spinach or chard and top with minced chives or green onions. A filling meal.

uclangel422January 11, 2017

Definitely planning ahead of time and prepping on the weekends for weeknight meals

RinshinJanuary 11, 2017

Use fresh baby spinach or baby green as one of the topping for ramen. Hot broth gently cooks the green while you eat.

ninaarahgnisJanuary 11, 2017

I like to clean up as I go, that way I don't feel like I have a huge mess waiting for me to manage after I'm done cooking.

dbielickJanuary 11, 2017

Using a angel food pan to take the kernels off corn ears

SilverSageJanuary 11, 2017

A scale. Saves time and clean up.

annieskiJanuary 13, 2017

For "big" family dinners, I create a detailed time line showing when everything needs to go into and come out of the oven at what temp. This allows us to remember everything on the menu and ensure everything is ready at the same time,

sarahawkerJanuary 14, 2017

I create weekly menu on Sunday and do a lot of the veggie prep at that time because it's the easiest to "forget" when I'm out of time. Also make big pan of shakshuka so I can thrown an egg on top and ensure I have veg for breakfast every day.

AnnpieJanuary 17, 2017

only get small zucchinis don't need to core them!

bfg67January 17, 2017

pit cherries with a chopstick

MariarosaJanuary 16, 2017

I use my electric kettle to get boiling water really fast when required for a recipe.

tennyogirlJanuary 18, 2017

Last thing after cleaning the kitchen think about if there's anything you'd like to soak overnight to make the next day. Beans? Nuts for nut milk? It saves a lot of time :-)

JanSchollJanuary 14, 2017

I always double or triple the recipes of foods that can be frozen and then I have food for those crazy days that only take a minute or two in the microwave.

motherofpearl81January 17, 2017

I like to make freezer meals. It's a great way to save time during the week.

alirovJanuary 16, 2017

It really feels like cheating when I can freeze pre-portioned food to cook sous vide. When I get home on a weeknight, I can throw a bag or two into a pot of water and have a hassle free meal ready to go.

allthatsleftarethecrumbsJanuary 17, 2017

I am trying to get better about planning and so I am keeping my freezer better organized. This really helps to know what I have and what I need to get at the grocery store.

SheilaSJanuary 14, 2017

Storing whole ginger root in the freezer and using a microplane to grate it - no need to peel or thaw!

cezovskiJanuary 14, 2017

Freeze leftover tomato paste in ice cube trays. Recipes seldom call for a whole can, so when you need only a few tablespoons, you can pull put a cube.

gjelizabethJanuary 18, 2017

I warm plates in te microwave.

pandapotamusJanuary 18, 2017

use a food processor

SfgordonJanuary 30, 2017

I have an extra-large cutting board that I keep on my counter at all times, which has lots of space for cutting things and storing piles of chopped things separately. I keep a (clean) pastry scraper on my cutting board so when I'm chopping lots of veggies I can easily transfer them to bowls/containers/pots/pans. It's both faster than using the blade of a knife to transfer cut veggies ( because there's more surface area on the pastry scraper) and it also protects the knife blade from wear-and-tear because your'e not constantly dragging the blade across a surface and wearing it down.

hippiechick1955January 27, 2017

I wish I knew some hacks. I do a whole lot of baking so some helpful hints in the kitchen would be a gift!

christineleongJanuary 28, 2017

Cook more rice and freeze for later use.

auntietinaJanuary 20, 2017

I always try to double recipes that can be frozen. It's not much extra work to put together three lasagnas instead of two. And if you make them in disposable foil pans they make great gifts as well.

matagJanuary 25, 2017

Start with a good rotisserie chicken

rejcooksJanuary 23, 2017

I bake challah every week, but I only make dough about once a month, I divide the dough into quarters after kneading and freeze 3 of the portions individually. In the following weeks, I take the dough out of the freezer the night before baking and leave it in the fridge overnight to begin to rise.

veroreneeJanuary 27, 2017

Have a citrus reamer really helps

bstewartJanuary 23, 2017

Apple slicer = perfect french fries.

damazinahJanuary 28, 2017

Pimiento cheese!

PennyGJanuary 24, 2017

I have an Insinkerator hot water dispenser and will never part with it!

mcrimminsJanuary 28, 2017

I chop all the vegetables I need for soup the night before and place them in a ziplock bag with a paper towel.

ltsukJanuary 27, 2017

During Meyer lemon season juice and freeze in half ounce ice cubes. Vinaigrette, mixed drinks, and just a pop of flavor all year round. Also, a muddler crushes those cubes so they melt faster. Muddler is also good for smashing fruit to make jam in the bread machine!

KatiefayhutsonJanuary 30, 2017

Not really a hack, but keep those leftover rotisserie chicken bones in the freezer until you have a couple and then make chicken stock from scratch. It freezes great and adds much more flavor than the boxed kind.

sgumpJanuary 19, 2017

I look for recipes that require the smallest number of bowls, pans, and other implements--and then I occasionally simplify even more, if I know the outcome won't be affected. Simplifies washing up!

t.tJanuary 20, 2017

I prefer to weigh ingredients rather than measure when baking--saves on cleanup.

MmeFleissJanuary 24, 2017

I roll out pie dough over parchment paper.

ktwallaJanuary 22, 2017

I like to freeze baked goods on a sheet pan. Once frozen, I place the items in a freezer bag and stick it in the freezer. I can remove items individually without them sticking together.

Dmartin997February 11, 2017

Chicken noodle soup with a roasted chicken from the market.

TeruskaJanuary 31, 2017

I keep my steel close at hand so I don't lose the edge on my knife mid-prep. I am also pretty good about my mis en place.

SuzwFebruary 12, 2017

Make extra and freeze whatever can be frozen.

mariehuntoonJanuary 31, 2017

I don't have any but would love to save time in the kitchen!!!!

rivergaitFebruary 11, 2017

I have a plastic garage bowl on the counter, which can be emptied into a covered stainless steel compost bin, which can then be emptied into a plastic file box with clamp lids....which then goes out to the compost pile when full.

JbolzeFebruary 1, 2017

I use cooking spray in my measuring spoons and cups when using sticky ingredients like corn syrup and honey so they slide out of the vessel easily.

rlmillerFebruary 11, 2017

When rinsing beans, rice, etc., or straining hot foods, tuck the handle of the strainer under your dish drying rack.

LynledFebruary 12, 2017

Make a huge salad when you put away the groceries. Surround it with paper towels and it will keep crispy fresh for days.

elogibsJanuary 31, 2017

To keep my plastic cutting mats from slipping, I put a hand towel underneath. Then to catch any clippings or cuttings, I keep paper towels or a plastic bag right next to my work area.

choppergirlFebruary 1, 2017

Open your dirty dishwasher and spray cooking spray on pans over opened dishwasher. The mess just goes to your dirty dishes and is cleaned up on your next cycle.

niniacedoFebruary 7, 2017

You can poach several eggs at the time if you strain them first!

elysekFebruary 6, 2017

I've used the two bowl method where one bowl is placed over the other and one shakes it to peel large amounts of garlic.

CCF4February 2, 2017

Love the short videos that Justin does....