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COOKING TIPS

COOKING TIPS Content

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1

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.

2

Make an appointment with a financial advisor.

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For best results when you are baking, leave butter and eggs at room temperature overnight.

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Store spices in a cool, dark place, not above your stove. Humidity, light and heat will cause herbs and spices to lose their flavor.

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But if your brown sugar is rock hard, do not throw it out. Revive it with a minute or so in the microwave.

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

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Acidity, salt and horseradish bring out full flavors in food.

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Treat your herbs like flowers. Next time, trim the stems and put the parsley in a glass of water, fit a plastic bag over it and stash it in the fridge.

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A cast iron pan is a valuable kitchen ally. It offers an even cooking surface and is a breeze to clean.

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

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Salt your salads: It adds texture. It makes the dressing pop. It is proof that there is nothing you should not be salting.

12

Buy fruit at its peak at a farmers market and freeze it in an airtight container so you can enjoy it year round.

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Buy parchment paper: What else are you going to roast your vegetables on? How else are you going to make quick dinners of fish en papillote?

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Always keep lemons in the fridge. They will keep longer that way, you will be able to add fresh lemon juice to everything from dressings to cocktails.

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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.

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

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For rich, creamy dressings made healthy, substitute half the mayo with Greek style yogurt.

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Switch to metal measuring cups and spoons. Plastic warps over time, making them less precise.

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Always make stock in a large quantity and freeze it in plastic bags. When you want to make a nice soup you can simply pull the bag out of the freezer.

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