I also whisk instead of sift, and I measure by volume, not weight, in my one defiance of the Lord and Master Alton Brown. I might, perhaps get fantastic results if I sifted and weighed, but I get really good results when I don’t, and it’s quicker. I suppose if someone gifted me with a digital scale, I might weigh, but I’m not buying one.
I double the vanilla extract in any recipe that calls for it. It really makes a wonderful subtle difference.
I sometimes make one-pot meals out of coordinating dishes: if I make red beans and rice, I’ll throw peas into it at the end of cooking, instead of heating the peas in another dish and serving them on the side. Mostly because it makes sure my family will actually eat the peas, secondarily to cut out the need for butter or high fat topping on the veg, but also to save another dish and serving utensil from getting dirtied.
My cookie sheets get covered in Reynold’s Release Foil whenever they’re used in the oven. I felt a little guilty about the waste involved, so I started saving the foil for reuse. My pans are now merely a rigid holding device for the foil I cook on. This lets me ignore any directions to add extra fat to the cooking pan AND there’s easy clean-up.
Not an ignore, but a great tip: I found myself irritated at the number of recipes I use that call for 1 or 2 Tablespoons of tomato paste: so many that it came up frequently, but not frequently enough to go through a whole can before it started to grow stuff in my fridge. So now when I open a can and use a T, I scoop out 1 T dollops onto a cookie sheet (covered with Release foil, natch!) and freeze them. Once frozen, I pop off the dollops into a freezer zip bag, and they last as long as I need them, AND they’re premeasured when I need to grab them quickly! I also freeze cilantro, parsley and other fresh herbs that I don’t use all at once - most of them freeze okay. Not as great as fresh, but better than dried. Those I don’t premeasure, just wrap in paper towel and freeze in freezer bags. They’re actually easier to cut from frozen, so when I need some, I take the frozen log o’ herbs out of the freezer and cut off of it, then put it back.