Some recipes call for tomatoes to be peeled. This can be quite fiddly. However, if you drop a tomato in boiling water for around 30 seconds you will find the skin comes away with ease. [more]
The secret of “hard” meringues is technique of low heat for long periods. You should think of making meringue as drying out the egg whites not baking them. For hard meringues bake at low temp … [more]
The traditional method is soaking dried rice noodles in room temperature water for at least 1 hour. Be sure there is enough water to completely immerse the noodles. After 1 hour, they should be soft, … [more]
The Fast method of cooking rice noodles is to bring enough water to a boil to cover the noodles (or you can use very hot tap water). Turn off heat and immerse rice noodles in hot water for 3-7 … [more]
If you are without a bamboo (or any other type of steamer) and you want to steam fish, don’t despair. Simply bring to the boil an inch or so of water in a large saucepan. Place a trivet (or any … [more]
When making risotto you can grind dried porcini mushrooms into a powder and mix the powder to the warm stock to add a rich woodsy favor to the risotto. Bake dried mushrooms at low heat for 10 - 15 … [more]
A simple way to keep ginger is to put whole roots in a jar and cover with dry sherry. Ginger will keep indefinitely this way, as long as it is submerged in the sherry. When you need some ginger, just … [more]
When cutting onions it is always best to cut through the stem instead of slicing it off. That unsightly stem holds the layers of the onion together and makes for easier cutting. Also, it is a good … [more]
To help keep away the tears, store your onions in the refrigerator. When it’s time to cut you are less likely to cry. Another tip, though it seems silly, it works. While chopping, say “we … [more]
If a recipe calls for self-rising flour but you only have the old-fashioned standard issue flour, don’t fret. You can make your own. It’s simple. For each cup of all-purpose flour, add 1 … [more]
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