Food and Drink Tips

[The March Hare]

CULINARY TERMS

A & B

In order to be able to follow recipes you have to know what various terms mean; if you don't it can be very difficult to find explanations - not anymore, here are a few which you may find useful.



AL DENTE
Cook until tender but firm to the bite.


AU GRATIN
A dish coated in sauce, sprinkled with cheese or crumbs and browned in the oven or under the grill.


BAKE
To cook by dry heat inside an oven.
BAKE BLIND
To bake a pastry case without a filling. To prevent shrinkage pierce the bottom pastry with the prongs of a fork. Or put a piece of greased greaseproof paper on the bottom, greased side down, and fill with beans or dried peas kept for this purpose.

BASTE
To moisten food with fat or other liquids whilst cooking.

BEAT
To stir vigorously or whip briskly using a fork or whisk in order to work air into liquid or food making it smooth and light.

BIND
To thicken liquids by the addition of thickening agents e.g. flour, cornflour.

BLANCH
Plunge food into boiling water for a few seconds, then cold water and drain.

BLANCH 2
Pour boiling water over raw food.

BLANCH 3
Bring raw food to the boil in liquid.


BLEND
Mix ingredients so thoroughly each loses its identity.

BOIL
Cook food in a generous amount of liquid, which should bubble continuously. (boiling temperature is 100° C)


BONE Remove bones from raw meat.
BOUILLON
An unstrained meat broth.

BOUQUET GARNI
A mixture of herbs used to flavour soups, stews and sauces etc.

BRAISE
Brown in a small amount of fat quickly (sauté), then cook slowly in a very small amount of liquid in a covered pan either on top or in an oven.

BREADCRUMB
Coat food in breadcrumbs

[The March Hare]

CULINARY TERMS

C to D

In order to be able to follow recipes you have to know what various terms mean; if you don't it can be very difficult to find explanations - not anymore, here are a few which you may find useful.



CARAMELISE
Gently heat foods until the sugars turn brown.

CARVE
Cut raw or cooked food into slices or pieces.

CHOP
Cut up in small pieces.

CLARIFY
To remove impurities from a liquid or fat by heating, skimming and straining.

COURT-BOUILLON
Stock made from wine, vegetables etc. often used in fish dishes.

CREAM
Mix and beat with a sthingy or fork until soft and fluffy.

CROÛTONS
Tiny cubes of bread, fried until golden brown and crisp used to garnish soups and other dishes.

DECANT
Separate a liquid from sediments by careful pouring.

DEEP FRY
Immerse in sufficient hot fat or oil to cover food.

DREDGE
Sprinkle over food usually with flour or sugar.

DRESS
To shape meat, fish or poultry before cooking

DRIZZLE
Pour liquid very slowly and gently over food.

DRY-FRY
Quickly fry in pan without oil or fat.

[The March Hare]

CULINARY TERMS

E to G

In order to be able to follow recipes you have to know what various terms mean; if you don't it can be very difficult to find explanations - not anymore, here are a few which you may find useful.



EMULSIFY
Combine two liquids which do not mix e.g. oil and vinegar in a dressing.


EXTRACT (juice)
Separate solid and liquid components of fruit or vegetables by squeezing or pressing.


FILLET
Cut off piece of raw flesh, extracting skin and bones.


FLAMBÉ (Flame)
Pour small quantities of hot liquid containing alcohol over food and then set alight.


FOLD
Combine whisked mixtures by cutting and turning with a metal sthingy to retain lightness.


FRY
To cook in a small amount of fat in an open pan.


GARNISH
Decorate or embellish.


GLACÉ
Coat with a thin sugar or syrup.


GLAZE
Coat food to give glossy finish; usually with beaten egg, egg white, milk, syrup, sugar glaze or reduced juices.


GRATE
Reduce food to small strips by rubbing on a serrated surface.


GRILL
Cook food under a heat source, with or without the addition of fat

[The March Hare]

CULINARY TERMS

H - R

In order to be able to follow recipes you have to know what various terms mean; if you don't it can be very difficult to find explanations - not anymore, here are a few which you may find useful.



KNEAD

Work dough by folding, stretching and pummelling with heel of hand.

MARINADE

Soak food in seasoned liquid to tenderise and flavour before cooking.


PAPILLOTE

To cook food in foil or buttered greaseproof paper.


PARE

Thinly peel vegetables or fruit.


PARBOIL

Boil or simmer until partially cooked.


PICKLE

Preserve vegetables etc. in brine, vinegar, oil and spices.


PLUNGE

Cool rapidly by immersing in cold water or crushed ice.


POACH

Cook food in liquid which must be kept just below boiling point.


PURÉE

Pulp of vegetables or fruit sieved, mashed or ground to a smooth thick paste.


REDUCE

Rapidly boil a liquid to reduce in volume thereby thickening and concentrating the flavour.


RENDER

Heat chopped food which contains fat in order to extract the fat.


ROAST

Cook with a little fat in the oven.


ROUX

Melted butter or fat combined with an equal amount of flour, used for thickening sauces, soups or gravies.

[The March Hare]

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S - Z

SAUTÉ

Cook food gently in a little hot fat, shaking pan to prevent sticking or browning.


SCALD

Heat liquid to a temperature just below boiling point.


SCORE

To make cuts or slashes with the point of a knife.


SEAR

Brown raw food in a minimum of fat in an open pan in order to seal in the juices.


SIEVE/SIFT

Pass dried goods through a fine mesh in order to remove lumps.


SIMMER

Cook a liquid or food immersed in a liquid which is kept just below boiling point. Similar to poaching but applies to longer periods of cooking. e.g. soups and stews are simmered during cooking process without ever being brought to the boil.


SKIM

Remove scum from surface after first boiling of fruit, sugar, meat and fish stocks.


STEAM

Cook in steam from boiling liquid. This can be done in a steamer, which is a covered sieved container placed over boiling water or, the food may be placed in a basin which is then put into, but not covered by, boiling water in a covered container.


STEW

Cook food slowly in a lidded container with enough liquid to cover, until tender.


TOSS

Shake food in various products e.g. fat, flour, salad dressing, in order to cover with said product.


TRIM

Remove sinews, skin or other unwanted parts.


ZEST

Thinly peeled or grated outer skin of citrus fruit without the inner white pith.

[The March Hare]

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JJ How to use Chopsticks:


Place the first chopstick so that thicker part rests at the
base of your thumb and the thinner part rests on the lower side
of your middle fingertip. Bring your thumb forward so that it
traps the stick firmly in place. At least two or three inches
of chopstick should extend beyond your fingertip. Relax.
Now position the other chopstick so that it is held against
the side of your index finger by the end of your thumb.
Tap the ends of both sticks on the plate, while holding them
at a slight angle to the table. Allow them to slide just a
little so that the ends line up. Place a little pressure on
the top chopstick. It will pivot on your index finger just
above the second knuckle. Remember: the bottom chopstick is
stationary. The tip of the top chopstick will move towards
the tip of the bottom chopstick.Encourage this. Hold those
tips together firmly enough to grasp a piece of food and
lift it off the plate. Place delicately into your waiting
mouth. Although there's no need to stoop, you may wish to
lean over your plate a bit during your first attempts.
It might save you a clean-up!

Link to Post - Back to Top 213.48.244.15

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Keep Smiling- it makes people wonder what youv'e been up to!

Laughter is an instant vacation

[The March Hare]

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JJ Barbecue Tips

* Approximately 30 minutes prior to grilling, prepare the charcoal
fire so coals have time to reach medium temperature. At medium,
the coals will be ash-covered. To check the temperature of the
coals, spread the coals in a single layer. CAREFULLY hold the
palm of your hand above the coals at cooking height. Count the
number of seconds you can hold your hand in that position before
the heat forces you to pull it away: approximately 4 seconds for
medium heat. Position the cooking grid and follow recipe directions.
* Never place meat directly over an open flame. An open flame is an
indication of incomplete combustion, the fire will discolor the
meat by leaving a black carbon residue on the meat. Actually an
open flame has a lower temperature than coals that are glowing red.
* Whenever barbecuing, use tongs to turn the meat. A fork should
never be used. For it will punch holes in the flesh and allow
the natural juices to escape and loose flavor and become chewy.
* Tomato and/or sugar based BBQ sauces should be added only at the
end of the grilling process. These products will burn easily and
are seldom considered an internal meat flavoring. Once added, the
meat should be turned often to minimize the possibility of burning

[The March Hare]

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JJ Deep-Frying Tips:


* The oil must reach a good temperature to brown the exterior of
the food quickly while cooking it. That temperature is almost
always between 350F and 375F degrees. To be sure the oil is
right use a frying thermometer.
* Use canola oil for frying. It is low in saturated fat, has a
high burning point, and does not detract from the flavor of
the food you are frying.
* Avoid crowding food that is deep-fat-fried. The food must be
surrounded by bubbling oil, and you must keep the temperature
from falling too much. If you add too much food to a small
amount of oil, the temperature will plummet, and the food will
wind up greasy and soggy.
* Never fill the pot more than halfway with oil; this will
prevent bubbling over when the food is added.
* Dry food well with paper towels before adding to the pot;
it helps reduce splattering.

[The March Hare]

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JJ Tricks for using Skewers:

Soak wooden skewers in water for 30 minutes before using
them so they won't burn during cooking.
If you prefer metal skewers, which have a long life, use
square or twisted types, which will hold the food better
than round ones.
To keep food from slipping off during cooking and turning,
use two parallel skewers rather than a single skewer.
If you're using a wooden skewer, as you thread the food
move the pieces close together, with no space showing.
If the skewer is metal, you can leave small spaces between
the pieces.
When using foods with different cooking times (such as shrimp
and beef), don't combine them on the same skewer. Instead,
make skewers of just shrimp or just beef, start cooking the
beef first, and then combine them on a serving platter.

[The March Hare]

JJ Barbecues and Picnics -

* Try to plan just the right amount of foods to take. That way, you
won't have to worry about the storage or safety of leftovers.
* When taking foods off the grill, put them on a clean plate, not
the same platter that held raw meat.
* When preparing dishes like chicken or cooked meat salads, use
chilled ingredients. In other words, make sure your cooked
chicken has been cooked and chilled before it gets mixed with
other salad ingredients.
* It's a good idea to use a separate cooler for drinks, so the one
containing perishable food won't be constantly opened and closed.
* A cooler chest can also be used to keep hot food hot. Line the
cooler with a heavy kitchen towel for extra insulation and place
well wrapped hot foods inside. It's amazing how long the foods
will stay not only warm, but hot. Try to use a cooler that is
just the right size to pack fairly tightly with hot food so
less heat escapes.
* Wash ALL fresh produce thoroughly. When preparing
lettuce, break into pieces - then wash.
* Cook foods to the required minimum cooking temperatures:
- 165 F > Poultry, poultry stuffing, and stuffed meat.
- 158 F > Ground Beef, fish, and seafood.
- 150 F > Pork and food containing pork.
- 145 F > shell eggs and foods containing shell eggs.
* Separate raw animal foods from other raw or ready-to-eat
foods during storage and preparation.
* Cool leftovers as quickly as possible. Reheat to
165 F before serving again.
* BY ALL MEANS, REMEMBER THIS:
Bacteria on food will rapidly multiply when left at a
temperature between 45 F and 140 F. Avoid this danger
zone as much as possible

[The March Hare]

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JJ Deep-Frying Tips:


* The oil must reach a good temperature to brown the exterior of
the food quickly while cooking it. That temperature is almost
always between 350F and 375F degrees. To be sure the oil is
right use a frying thermometer.
* Use canola oil for frying. It is low in saturated fat, has a
high burning point, and does not detract from the flavor of
the food you are frying.
* Avoid crowding food that is deep-fat-fried. The food must be
surrounded by bubbling oil, and you must keep the temperature
from falling too much. If you add too much food to a small
amount of oil, the temperature will plummet, and the food will
wind up greasy and soggy.
* Never fill the pot more than halfway with oil; this will
prevent bubbling over when the food is added.
* Dry food well with paper towels before adding to the pot;
it helps reduce splattering

[The March Hare]

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JJ IN Low Fat Cooking:


* Get into the habit of measuring the oil you use while you cook,
rather than just pouring it out of the bottle. It will be much
easier to moderate the amount you use.
* Use non-stick cookware so that you don't have to use as much,
if any, fat. When sauteing, use a small amount of chicken broth
or wine instead of butter or oil.
* To make fat-free broth, chill your meat or chicken broth. The
fat will rise to the top, and you can remove it before using
the broth.
* Many vegetables and fruits, including potatoes and apples,
retain many of their nutrients in their skin. So when possible,
leave the skin on your fruits and vegetables and cook them whole.
* Romaine lettuce is loaded with vitamins compared to iceberg.
It has three times as much Vitamin C and six times as much
Vitamin A.
* Vitamin C is destroyed quickly in cooking - so cook your
vegetables with Vitamin C in the smallest amount of water
possible and for a short amount of time.
* Stock up on spices. One of the keys to cooking low-fat and not
getting bored is to spice your food well. When you have finished
your recipe, always taste it and adjust the spices to meet your taste.
* Purchase the best (i.e. heaviest) set of non-stick cookware you
can afford.
* When cooking a dish with both vegetables and meat (i.e. in stir frys
and stews), reduce the amount of meat by 1/3 and increase the amount
of vegetables by 1/3. You will hardly notice!
* Thicken gravies with milk or broth blended in the blender with
flour. Be sure to cook long enough to remove the raw flour taste.
You'll never notice the lack of fat.
* Use olive oil for cooking when appropriate. It adds to the taste
of the dish and is better for you.

[The March Hare]

JJ in General Shelf Lives For Common Items:

Flour unopened: up to 12 months. Opened: 6-8 months.
Sugar unopened: 2 years. Sugars do not spoil but eventually
may change flavor.
Brown sugar unopened: 4 months.
Confectioners sugar unopened: 18 months.
Solid shortening unopened: 8 months. Opened: 3 months.
Cocoa unopened: indefinitely. opened: 1 year.
Whole spices: 2-4 years. Whether or not opened.
Ground spices: 2-3 years. Whether or not opened.
Paprika, red pepper and chili powder: 2 years
Baking soda unopened: 18 months. Opened: 6 months.
Baking powder unopened: 6 months. Opened: 3 months.
Cornstarch: 18 months. Whether or not opened.
Dry pasta made without eggs unopened: 2 years.
Opened: 1 year.
Dry egg noodles unopened: 2 years.
Opened: 1-2 months.
Salad dressing unopened: 10-12 months.
Opened: 3 months if refrigerated.
Honey: 1 year. Whether or not opened.
Ground, canned coffee unopened: 2 years.
Opened: 2 weeks, if refrigerated.
Jams, jellies and preserves unopened: 1 year.
Opened: 6 months if refrigerated.
Peanut butter unopened: 6-9 months.
Opened: 2-3 months

[The March Hare]

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J J TIPS

Bacon:
Rinse bacon under cold water before frying. This reduces the amount the bacon shrinks by almost 50%

Chicken Breasts:
The best buy at the supermarket is to purchase a large bag (usually 3-4 pounds) of boneless, skinless chicken breasts from the freezer section, rather than buying it a pound at a time from the fresh meats section.

Marinating Meats:
Lemon and lime juice and vinegar aren't the only things that work well as marinades. I use kiwi fruit, either sliced, mashed, or juiced. For sliced, lay the meat over the slices and lay slices over the top of the meat as well. Allow 2-4 hours to marinate. For a faster method, mash or juice the kiwi and use in marinade as a substitute for lemon, lime, or vinegar. This method only takes about 1/2 hour for tender meat. Use unseasoned meat tenderizer powder (found in the spices section of the supermarket) for the times you just don't have time to marinade meat.

Meatballs:
When making many meatballs a fast and simple way is to shape the meat mixture into a log and cut off slices. The slices roll easily into balls. Another option is to pat the meat into a square and cut it into cubes which again easily roll into meatballs of uniform size.

Meatloaf:
Meatloaf will cook faster if you make it in small rounded loaves or even in muffin cups. Muffin cups make reheating leftovers a breeze!

Thawing A Turkey:
The best way to thaw a turkey is in the refrigerator (in its original packaging on a shallow baking sheet). You should allow approx. 24 hours for every 5 lbs. of bird weight. The refrigerated method is safest and will result in the best finished product. For accelerated thawing, thaw the bird in cold water (in its original wrapping). The cold water must be changed every 30 minutes. Allow approx. 30 minutes per pound.

Breading Meats:
To bread chicken cutlets and other ingredients: Use one hand for wet ingredients and another for dry when breading - that way you won't bread your hands along with dinner. To coat chicken pieces or stew-meat pieces chicken in flour or crumbs: Place the coating mixture in a plastic bag (self-sealing is the most convenient), add the chicken or beef, seal, and shake until the coated. Shake off any excess coating before you cook the chicken or beef.

Grill With Lean Meats:
Unless specified for a particular recipe, always us the leanest meat possible when grilling. It's healthier, will reduce flare-ups, and help keep your cooking equipment cleaner.

Room-Temperature Meats:
Allow meat to stand at room temperature 1 hour before cooking: It will cook more quickly, brown more evenly, and stick less when pan-fried. (Do not do this with highly perishable meats like ground beef and organ meats.)

Pan-Fried Meats:
For even, deep browning of pan-fried meat and poultry: Blot the surface of the item with paper towels to remove excess moisture before cooking.

Roasting Poultry:
Do not roast poultry in a oven temperature lower than 325 degrees. Poultry should be roasted at 325 degrees or higher to avoid potential food safety problems.

Roasts:
Roasts should be allowed to "rest" 10-15 minutes after being removed from the oven. This allows the juices to settle before carving.

Preparing Meats For Cooking:
Leave a thin layer of fat on steaks and roasts during cooking to preserve juiciness. Trim fat after cooking. Pat steaks, cubes and pot roasts dry with paper toweling for better browning. To make cutting into strips for stir-frying easier, partially freeze beef to firm. Salt beef after cooking or browning. Salt draws out moisture and inhibits browning.

Grilling On Skewers:
When using wooden skewers for kebabs, soak in cold water for 10-30 minutes to prevent them from burning. Thread shrimp onto skewers lengthwise so they won't curl as they grill. They're also less likely to fall into the fire.

Whole Fish:
Scale a fish easily by rubbing vinegar over its skin. To neatly bake a whole fish, wrap in aluminum foil. When done cooking, open the foil and gently slide a spatula under the fish.

[The March Hare]

Puddings

A round up of useful tips from the experts at Agalinks

Sweet treats
A chocolate cake is a luxury that brings back fond memories of home baking from days gone by. It`s quick and easy to create and, if prepared with care, can taste delicious. While some recipes use cocoa powder as a substitute for chocolate, there`s nothing like using the real thing.

When melting chocolate to bake a cake or similar dessert, there are several ways of doing it. A microwave is a good option, but make sure you don`t heat the broken up pieces for too long - they only need to be at a melting - not a boiling - stage. Another method is to grate the chocolate into a mixing bowl suitable for oven use and place in a moderate oven for a couple of minutes. Alternatively, you can melt the chocolate in a bowl placed over a pan of simmering water and stirred gently until the contents melt. The easiest method on an Aga or Rayburn it to place the basin on the enamel hotplate on top of a piece of folded kitchen towel (protects enamel surface from possible scratching) or on the Warming Plate of a 4 oven Aga.

Dessert...without the drip!
Ice cream in a cone is an indulgent treat to be enjoyed at any time of year, but it can get a little messy. We show you how to eat it without it melting everywhere.

TIP: When preparing an ice cream, place a marshmallow in the base of the cone. That way you can reach the bottom of your dessert with its contents intact!

Cool as ice
Jelly is a staple sweet treat for children`s parties and makes a refreshing dessert during the summer months. But planning ahead is a must to get it set in time. We offer a couple of tricks to speed up the process.
TIP: Next time you make jelly, try adding an ice cube to the mixture to help it set more quickly. Another clever tip to get the jelly gelling is to chill a bowl in the fridge first and then pour the warm mixture into it.

The spaghetti test for cakes
A skewer is the recommended implement to use to test whether a cake is baked, however we often resort to the nearest sharp knife to do the job. We suggest another kitchen item that will also do the trick.

TIP: To test whether a cake is cooked, insert a piece of dried spaghetti into its centre. If it comes out clean, the cake is ready; if cake mixture is stuck to it, let it bake for a little longer.

A good pud
You can find some really delicious plum puddings in the shops these days, but there`s nothing quite like making your own. Why not kill two birds with one stone and prepare ahead for next Christmas too.

TIP: If you`re making your own Christmas pudding this year, try making two - one for this year and one for next. Simply lace the pud you intend to set aside with plenty of alcohol, cover it with greaseproof paper and foil and secure with string. Store in a cool dark place ready for next year.

Icing on the cake
A rich Christmas cake packed with fruits and laced with the finest rum or brandy is perfect for giving you that indulgent boost in the depths of winter. However, while the fruit is irresistible, some find the icing on the cake isn`t to their taste. We suggest a delicious alternative.

TIP: If the combination of marzipan and icing traditionally used to adorn a Christmas cake is a little rich for your taste, there is another option. Simply decorate the top of the cake with a mixture of dried apricots, glace cherries and nuts and coat them with a pale caramel glaze - attractive and delicious!

Perfect piping
Baking a cake or a luxurious dessert for a special occasion can add a personal touch to the event, but it`s also rather a responsibility. Where things can really go wrong, is in the finishing touches.

TIP: When icing a cake or decorating a gateau, get off to a good start by filling the piping bag properly. If you don`t have a helping hand to keep the bag open while you sthingy in the mixture, find a tall glass, fold the edges of the bag over the rim and fill. With both hands free, you should avoid getting icing or cream everywhere!

Frosty fruit
Frosted fruit adds an attractive garnish to cakes, cheesecakes and other desserts. Simple to make, they look effective and the choice of topping is entirely up to you.

TIP: Using a pastry brush, brush strawberries, grapes or other fruit with light corn syrup, then roll in sugar to coat. Place the sugar-coated fruit onto a baking tray lined with greaseproof paper and store in the refrigerator until you`re ready to garnish your dessert

[The March Hare]

Help with Honey
Measuring honey from a jar to make your favourite cake isn`t as simple as it sounds. This tip should leave you with more honey in the mixing bowl than is stuck to your sthingy.

TIP: When measuring honey from a jar run your sthingy under hot water or dip it into oil first. It should run off the sthingy and into your mixing bowl without the need for a helping hand!

Ice impressions
There`s nothing worse when friends come round than serving cloudy ice cubes with drinks. We show you how to make a good impression from the outset.

TIP: To make crystal-clear ice cubes, always freeze bottled or filtered water.

Nutty know-how
If you need chopped almonds for a recipe and only have whole ones left in the larder, getting the desired effect usually involves zapping them with a blender. We show you a washing-up free way of achieving the same result.

TIP: Crush nuts between sheets of waxed paper with a rolling pin - it`s quicker than using a blender, and there`s no washing up!

Perfecting pastry
Pastry takes some skill to perfect, but once the technique`s mastered it`s a very versatile product. If cold pastry is the desired result, milk is better than water.

TIP: Pastry to be served cold will be crisper if you make it with milk, rather than water.

Perfect pesto
A jar of pesto is a must in the kitchen and can lift many a pasta dish. But if you don`t use it all at once, it can soon dry out. A drop of olive oil is the answer.

TIP: Add a teasthingy of olive oil to a jar of pesto sauce to stop it drying out.

[The March Hare]

A feast of picnic ideas
The warmer weather can see the picnic hamper wake from its hibernation for another summer of al fresco eating. These quick and easy picnic tips will always go down well.

Quick and easy chicken
Desperate for a versatile dish that takes no time at all? Use this Agalinks tip to make life easier. Chicken cooked this way is ideal for picnics, but can also be used for kitchen suppers, buffets and sandwiches.

Simply take fresh, skinless chicken breasts, brush them with a thin layer of egg yolk and roll in a mixture of breadcrumbs, Parmesan cheese and cayenne pepper. Put the chicken under the grill, or at the top of the Aga roasting oven, turning occasionally until done. You can serve the chicken with potato salad, or in a bun with lettuce and mayonnaise. For buffets, simply cut into slices and serve on a bed of lamb`s lettuce.

The big freeze
One really useful tip for keeping cartons of soft drinks cool is to freeze them the night before. They will slowly defrost through the morning and you`ll be left with an ice-cold, refreshing lunchtime drink.

Space savers
Try to put everything into stackable, sealable plastic boxes as this makes tidying up so much easier. One clever idea is to make individual mousses in old yoghurt pots so that when you`re ready to go you can just stack them all together, thus using very little space.

Baby wipes
As anyone who has ever travelled with children knows, baby wipes are wonderful. Really useful for everything from mopping up spills, to cleaning sticky fingers. Don`t leave home without them.

Ground control
It`s always sensible to take a groundsheet to put under your picnic blanket, but one ingenious suggestion is to put some Velcro on each corner of the groundsheet and picnic blanket to stop them slipping.

Save your soup
There`s nothing worse than overdoing it with the salt and discovering your soup or casserole is inedible. But if this does befall you, all is not lost.

TIP: If your salt pot pours out more of its contents than your palate can stand, don`t throw away your meal. If you`re cooking soup or casserole all you need do is add chopped raw potato. The pieces will absorb the salt and you can remove them before serving.

Keep it crunchy and say goodbye to soggy cereal
There are few things worse of a grey morning than digging into your favourite breakfast cereal and finding it has softened in its packet! Take on board the following tip and leave the milk to do the softening.

If you like your cereal crisp and crunchy, as soon as you open a new box transfer the contents into an airtight container. By choosing an attractive design, containers can then be brought out of the kitchen cupboard and put on the breakfast table to serve.

Shed that skin
Christmas simply wouldn`t have that warming winter feel if it weren`t for roasted chestnuts. Traditionally they`re cooked on an open fire, but we`ve come up with an alternative method which solves the notorious problem of peeling tough skins.

TIP: Make peeling roasted chestnuts a piece of cake by turning to your Aga for assistance. Simply score your chestnuts and place them in the toasting rack, usually used for making Aga toast. Next, put them on the hot plate and close the lid. Leave for about five minutes, and allow to cool. Finally, peel the skins and enjoy!

Saved by the simple spud
A stew tinged with a burnt taste is hardly appetising, but there`s a simple way to save such a kitchen disaster. Here`s how the humble potato can solve the problem.

TIP: It only takes a moment`s distraction to burn a prized stew that had previously been simmering away quite happily. While it`s a natural reaction to dislodge the mixture stuck to the bottom of the pan, this isn`t the best option. Instead, pour the unburnt part of the stew into a new pot and add a raw potato to the mixture for 10 minutes to absorb the burnt taste.

[juicyjude]

Oh Bob, your're on about burnt pots again!!!! You and I should get together and start "Burns r Us" he he ;D

[The March Hare]

juicyjude said:

Oh Bob, your're on about burnt pots again!!!! You and I should get together and start "Burns r Us" he he ;D

That would be good,could earn a fortune.

[The March Hare]

being beaten until stiff.

A good egg?
Crack open a raw egg and you can tell instantly whether or not it`s fit to eat. But with boiled eggs or those cracked over a frying pan you can`t usually check until it`s too late. We show you a simple trick to solve the problem.

TIP: To know whether an egg is bad or not, hold a candle beneath it. If black spots are visible, don`t use it.

Compromise by combining flour
Going wholly wholemeal in our diet isn`t always something we`re willing to stick at. But there is a way of having the best of both worlds and pleasing all of the family at mealtimes - whatever their culinary preference.

In many a family you`ll find one or two who always opt for the wholemeal choice when it comes to baking, while others will stick to the white alternative. However, when it comes to making bread, a quiche, or even a crumble, there is a way of coming to a compromise. Try using half white flour and half wholemeal in the recipe and you`ll end up with a lighter taste than using all wholemeal, with a bit more of a bite than simply sticking to the white stuff. Hopefully, in the process, you`ll manage to please all members of the family and save time and effort!

Recycling leftovers
How many times have you opened a bottle of wine, reserved a little in the bottom for cooking, then let it go to waste? We help you avoid throwing any away.

TIP: If you have a little wine left in a bottle pour it into an ice cube tray and freeze it. When you need to enrich a dish just throw a couple of cubes into your saucepan