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COOKING TIPS

COOKING TIPS Content

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1

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

2

When you are going to sauté garlic, slice it rather than mincing it and it is less likely to burn that way.

3

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

4

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.

5

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.

6

Always measure what you are baking. No shortcuts in pastry: It is a science.

7

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

8

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.

9

For safety, put a wine cork on the tip of a knife before putting the knife in a drawer.

10

Do not toast your toast. Fry it. Warm some butter over medium high heat. Lay in bread and fry until golden on both sides. Sell your toaster.

11

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

12

Put the lid on the pot to make your water boil faster: Seems obvious, but if you do not know, now you know.

13

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

14

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

15

Add cheese rinds to vegetable or meat broths for another dimension of flavor.

16

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

17

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

18

To cut pancetta or bacon into lardons, put in the freezer for 15 minutes. This will firm up the meat and make it easier to cut.

19

Keep your parmesan rinds and freeze them for later: Remember that thing about super cheap cuts of meat? Think of rinds as cheese bones.

20

Make an appointment with a financial advisor.