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COOKING TIPS

COOKING TIPS Content

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1

Stop crowding your pans: Food that is crowded into a cast iron skillet or sheet tray gets steamed and soggy instead of crisp.

2

Smash garlic cloves inside a resealable plastic bag with the back of a knife. That way, your cutting board and knife would not smell.

3

Buy a new kitchen sponge: Existential question time. If your sponge is filthy and smells, how can you expect it get your dishes clean?

4

Want perfectly julienned carrots? Buy a mandoline. Are you a scaredycat? Wear a cut resistant safety glove until you feel comfortable bare handed.

5

After making eggs sunny side up, deglaze the pan with sherry vinegar, then drizzle the sauce on the eggs to add another dimension to the dish.

6

Stock up on random cuts of meat: A freezer full of roasted turkey necks and bony beef cuts will ensure you always have what you need to make broth.

7

Do not be afraid to set off the smoke alarm: Especially when cooking meat. Smoke equals char, and char is delicious.

8

When seasoning a salad, use coarse sea salt mixed with a little olive oil. It will stay crunchy when combined with the vinaigrette.

9

When grinding your own beef for burgers, grind in some bacon.

10

Take the time to actually read recipes through before you begin.

11

Always keep lemons in the fridge. You can use the squeezed rinds to clean and deodorize your wooden cutting boards.

12

You cannot toss a salad or mix cookies or make meatballs in a tiny cereal bowl. All you can do is make a bigger mess.

13

Put a damp paper or kitchen towel under your cutting board. That way, your board would not slip around as you chop

14

Cool your food before putting it in the fridge. If you do not, the temperature in the refrigerator will rise. And the only thing that benefits is mold.

15

Peel ginger and keep it in the freezer. Not only will it last longer, it will grate it more easily.

16

If you are cooking for someone important whether it is your boss or a date never try a new recipe and a new ingredient at the same time.

17

Having cooked grains in your fridge means that fried rice, pilafs, rice bowls and robust salads are just minutes away.

18

Chicken breasts are expensive and can get dull after a while; thighs are juicier, cheaper, and more flavorful.

19

Microfiber dish drying mats are better than dish racks. So is a decent dish towel.

20

When chopping herbs, toss a little salt onto the cutting board; it will keep the herbs from flying around.