The following is a lisat of tips I have accrued – I’ll add until I have 101! Let me know if there are any good tips you know of…
- You can peel boiled eggs by shaking them in water. (youtube.com)
- Cook perfect soft boiled eggs by bring the water the boil with the eggs in the pan then taking them off the heat for 6 minutes. (channel4.com)
- Really brown meat before moving on when following a recipe. More brown = more flavour. Same follows for onions too when cooking Indian food. (theguardian.com)
- Equally, when frying food or browning meat don’t overcrowd the pan – food that’s crowded “gets steamed—and soggy—instead of crisp”. (epicurious.com)
- Put the lid on the pan to make water boil faster. It’ll take 25% less time. (www.usc.edu)
- You can turn left over potato salad into roast potatoes. (epicurious.com)
- Store parsley and coriander in a sealed pot with water in the fridge to extend their life for up to 51 days! (seriouseats.com)
- Store salad leaves in a resealed bag with a piece of kitchen paper to absorb any moisture (epicurious.com)
- Store ginger by peeling and freezing it. Not only will it keep well, it’ll grate better too! (epicurious.com)
- Apples stop potatoes or onions from sprouting. (lifehacker.com)
- To revive carrots, top and tail and stand in them in water. (www.homemadebyyou.co.uk)
- Some fruit loves to be kept in the fridge, some fruit should always be kept in the fruit bowl, and some should be moved the to the fridge when ripe to stop them ripening further:
- Grapes, kiwifruit, and berries should always be kept in the fridge, they last longest there.
- Nectarines, peaches, plums, apricots, avocado, and mangoes (stone fruit) should be kept in the fruit bowl. Once ripe move them to the fridge.
- Bananas, pineapples, and tomatoes should never be kept in the fridge. It effects their flavour.
- You can revive stale bread by running it under cold water and baking it (bonappetit.com)
- Write in your cook books. Less sugar? Longer in the oven? Never make the same mistake again! (epicurious.com)
- For best results when baking, always use eggs and butter that are room temperature. (Except when making pastry – use cold butter). (foodnetwork.sndimg.com)
- You can make self-raising flour by adding 2 tsp of baking powder to 150g (1 cup) of plain flour. (www.nigella.com)
- To stop your chopping board from slipping, put a tea-towel underneath (www.epicurious.com)
- Also, when chopping herbs add a little salt to stop them from flying about. (foodnetwork.com)
- Stop refrigerating your butter! (gizmodo.com)
- Herb butters (compound butters) are a super quick way to add flavour to almost anything. (bonappetit.com)
- Consider using other ways to add salt other than salt – e.g. flavoured salt, stock, Worcester sauce, or even mojama.
- Wondering which stock? think chicken! Unless cooking for vegetarians, it complements so many other flavours. (theguardian.com)
- Using a a slow cooker to make chicken stock is the easiest method. (skillet.lifehacker.com)
- Consider ice cube trays are brilliant at freezing leftover wine and leftover stock and indeed leftover smoothies, coffee, milk/buttermilk, pesto, roasted garlic, ginger, fresh herbs in oil, eggs whites/yolks, & juices. (thekitchn.com)
- Always let meat rest. (foodnetwork.com)
- Chilli on your fingers? To wash off chilli, ‘wash’ your hands in a liberal amount of oil (more = better!) then wash them normally. Repeat if required.
- We waste 20% of the food we buy (about £600 (US$900) per year!)
– of this 39% is fruit and veg: consider prepping and freezing any tired looking veg before throwing it out.
– Plan weekly meals, and only shop with a list to reduce food waste. (bbc.co.uk)
Any tips or ideas you can add? Please comment below!