Peeling tomatoes

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

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]

Cooking Rice Noodles - Traditional Method

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]

Fast Cooking Rice Noodles

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]

Steaming fish without a steamer

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]

Dried Porcini in Risotto

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]

Preserve Ginger

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]

Cutting Onions

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]

Cold Onions

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]

Self-Rising Flour Subsititute

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]

Whipped Cream

You can store leftover whipped cream. Line an ice cube tray with plastic wrap and add whipped cream. Freeze uncovered, until firm. Remove from tray and place in airtight plastic bag and return to … [more]

Creme Fraiche (Crème Fraîche)

To make creme fraiche lighter, whip to soft peaks (it won’t become stiff like cream). This only works with creme fraiche made with buttermilk. [more]

Eggs (poaching)

To make poached eggs sweet and tender, poach in milk. [more]

Creamy Ice Cream

The faster the freezing process, the smoother the ice cream. Make and chill the ice cream mixture a day before you plan to freeze to produce a higher yield and creamier texture [more]

Acidulated water (applying)

If you are cutting a lot of fruit such as apples and don’t want them to brown, dip in acidulated water or use a spray bottle with acidulated water, to spray on surfaces. [more]

De-seeding a chilli

To remove seeds from a chilli chop off the stalk end and hold the chilli upside down between the palms of your hands. Rub backwards and forwards applying light pressure and watch the seeds fall. This … [more]

Baker's Creed

The bakers’ creed says that ingredients for baking should be at room temperature before mixing. This general rule of thumb applies to ingredients such as eggs, butter and dairy. Eggs … [more]

champagne w/risotto

when making risotto, try substituting champagne for white wine. the champagne brings a nice sweetness to the dish. [more]

Poaching salmon

When poaching the salmon, do 50/50 white wine and water for a little more flavor. [more]

Steamed milk

If you want a head of steamed milk to turn your coffee into a Latte but don’t want to pop of a fancy coffee maker follow this simple directions. Warm your milk (the microwave is acceptable) … [more]

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