In the past I would give Home-ec course in my community centre which included simple recipes, techniques, food science/safety basics, nutrition, label interpretation and tricks to be efficient in the kitchen.
One trick I developed and have never seen anywhere else is how to store pie shells. When making pie shells I always go through 1lb of lard so I always have extra dough. Instead of freezing it in a ball which doesn't work for me (neither for a amateur cook) I roll it and freeze it flat. This way when it's time to make a pie, it is only a question of placing the frozen flat shell in a pie plate wait a couple of minutes until it thaws then fill it. (see pic)
How to freeze: roll your dough, drag it on a wax paper on a pizza peel (or cutting board) then slide it on a cookie sheet in the freezer. Each shell will be separated by a sheet of wax paper so they won't stick to each other. When completed, wrap the pile of shells with the cookie sheet (to protect the shells from braking, cardboard would also work) in a large bag and place in a freezer (ideally in a chest freezer which minimizes snow build for longterm storage),
An advantage of this technique, is the ease of carving intricate designs (see my avatar) using a sharp knife while the shell is frozen and flat. (If I had one, I would use a laser to make really cool designs!!!!)
Hope this peaks someone's interest?
Edited by Luc_H - 2/28/15 at 6:40am