COOKING HINTS YOU NEED TO TRY
Added on: 11th Sep 2015
IF YOUR OVEN IS NOT WORKING AND YOU
DESPERATELY CRAVE COOKED BACON, YOU CAN
STILL HAVE IT. WRAP THE BACON IN FOIL AND
COOK IT BY IRONING.
TO CHILL A GLASS OF WINE, COCKTAIL OR ANY OTHER
DRINK WITHOUT DILUTING IT WITH WATER, THROW A
FEW FROZEN GRAPES IN THE GLASS INSTEAD OF ICE CUBES.
SPEAKING OF FROZEN GRAPES…YOU CAN ALSO MAKE
GREAT SPICING AGENTS BY FREEZING HERBS IN
OLIVE OIL. LET IT FREEZE IN AN ICE CUBE TRAY
AND USE IT WHENEVER YOU WANT.
TO GET RID OF THE UNPLEASANT SMELL FROM YOUR
HANDS AFTER CUTTING GARLIC, RUB THEM WITH
STAINLESS STEEL. THE STEEL MOLECULES WILL BIND
WITH THE “SMELLY” SULFUR MOLECULES
CONTAINED IN GARLIC.
GRILL FISH ON A BED MADE FROM LEMON SLICES.
IT WILL GIVE THE FISH A CITRUS FLAVOR WHILE KILLING
THE NOTORIOUS FISHY SMELL AND WILL ALSO HELP
HOLD THE FISH TOGETHER, PREVENTING FISH PIECES
FROM FALLING THROUGH THE GRILL.
TO AVOID CROSS CONTAMINATION (SPREAD OF
BACTERIA FROM RAW MEAT TO FOOD READY FOR EATING),
USE ONE CUTTING BOARD FOR CUTTING MEAT AND
ANOTHER ONE FOR CUTTING FRUIT AND VEGETABLES.
PUTTING YOUR ICE CREAM INTO A ZIP-LOCK BAG WILL
KEEP IT NICE AND SOFT, READY FOR SCOOPING.
NO MORE BENDING YOUR SPOONS.
IF YOU WANT TO SURPRISE YOUR GUESTS WITH GOLDEN
HARD BOILED EGGS, GIVE THE EGGS A THOROUGH
SHAKE BEFORE BOILING. THE EGG WHITE WILL MIX UP
WITH THE YOLK, ADDING A GOLDEN-LIKE COLOUR TO THE EGG.
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