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Cooking
1 - Preventing boiling over
Add one or two teaspoons of butter or oil to the
water when cooking rice, noodles or pasta to prevent
boiling over.
2 - Rice
When cooking rice, to keep grains from clumping
together, add a few drops of lemon juice to the
water.
3 - Frying chicken
For best results when frying chicken, keep the
chicken and batter very cold. Put the coated chicken
pieces back in the refrigerator for an hour, and
then fry.
4 - Cooking frozen fish
Thaw frozen fish in milk. The milk will draw out the
frozen taste and give a fresh flavour.
5 - Juicy roast chicken
When you roast a chicken in the oven, to keep it
juicy, add a tablespoon of cream cheese inside it.
6 - Pan-frying fish
To prevent fish from sticking to the frying pan, add
salt to the cooking oil.
7 - Juicy fish fillets
For juicy fish fillets, replace the usual stock with
milk.
8 - Well sealed meat
Always salt meat during cooking or afterwards. If
you do it before cooking, it will discharge.
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After
Cooking
1 - Onions and garlic smells
The only way to get onion or garlic odours off your
hands is to rub them on metal as you are washing
them. It can be the knife, a stainless steel sink,
anything metal.
2 - Cooking odours
To rid your kitchen /house of unpleasant cooking
odours, slowly heat sugar and cinnamon on the hob.
3 - Washing fine china or crystal
Before washing fine china or crystal, put a towel on
the bottom of the sink to act as a cushion.
4 - Cleaning a grater
A toothbrush is good for cleaning cheese, onion,
lemon rind, etc. from a grater before washing it.
Veg
& Fruit Preparation
1 - Potatoes
To bake potatoes more quickly, boil them in salted
water for 10 minutes before putting them in a very
hot oven to bake.
2 - Chopping onions
To minimise tears when chopping onions, cut the root
end off last. Also holding a piece of soft bread in
your mouth will prevent some of the fumes from
attacking your eyes and nose.
3 - Peeling tomatoes, peaches or pears
The only efficient way to peel tomatoes, peaches or
pears is to blanch them in boiling water for 1
minute then plunge them in cold water for 1 minute.
The skins will slip right off.
4 - Ripening fruits and vegetables
To quickly ripen most fruits and vegetables, place
in a closed brown paper bag for several days.
5 - Getting more juice from lemon and orange
Firmly roll a lemon or orange on a countertop or
warm it slightly in the oven and you will get more
juice out of it.
6 - Corn on the cob
Brush downward on a cob of corn with a damp paper
towel to remove all the threads.
7 - Cooking red cabbage
To obtain a good red cabbage colour, mix half a
teaspoon of ground cinnamon with the cooking water.
8 - Light mashed potato
Add a stiff egg white to the cooked mixture. The
mashed potatoes will be even better if the butter
has been added and mixed in energetically before the
milk.
9 - Potatoes that do not burst
To prevent potatoes from bursting, add some coarse
salt to their cooking water.
10 - Tender peas
For tender peas add sugar to the cooking water.
11 - Chicory and cauliflower
Remove the bitterness from chicory and cauliflower
by adding a piece of bread to the cooking water.
12 - Very white fish fillets
Sprinkle with lemon juice before cooking, they will
be even whiter.
Vitamins
1 - Vitamin A
Green vegetables, egg yolk, dairy products, yellow
fruit,...
2 - Vitamin C
Citrus fruit, strawberries, kiwis, peppers,
parsley,...
3 - Vitamin B1
Brown rice, brewer's yeast, egg yolk,...
4 - Vitamin B2
Dairy products, almonds, walnuts, ...
5 - Vitamin B6
Whole cereals, egg yolk, cabbage, soya, ...
6 - Vitamin D
Liver, butter, oily fish, ...
7 - Vitamin E
Bread and whole cereals, first cold pressure oil...
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Preparation
1 - Cream
To whip cream faster and firmer, chill the bowl and
beaters as well as the cream by putting them a few
minutes in the freezer
2 - Softening butter
To soften a pack of butter quickly, grate it or turn
a small, preheated pan over it.
3 - Measuring butter
Dip the spoon or cup in hot water before measuring
butter or shortening and it will easily slip out
without sticking.
4 - Measuring honey or thick syrups
Before measuring honey or thick syrups, grease the
cup with vegetable oil and rinse with hot water.
5 - Ketchup bottle
Insert a drinking straw in a new bottle of ketchup,
push it to the bottom and remove it. Then ketchup
will flow out evenly.
6 - Beating up eggs
Eggs will beat up fluffier if they are at room
temperature and if you add a pinch of salt before
beating them.
7 - Melting chocolate
Melted chocolate is tricky. To avoid heating it or
making it lumpy, place the broken pieces of
chocolate in a little hot coffee and leave to melt.
The flavours go together well, whether you're making
a cake or a mousse.
8 - Scale a fish
To scale fish without scattering its scales all over
the kitchen plunge it for a minute in boiling water.
The scales then fall off easily.
9 - Prepare a fish
To remove black skin from inside certain fish, rub
with coarse salt.
10 - Making icing sugar
Out of icing sugar? For your waffles, pastries or to
make whipped cream, grind some granulated sugar in a
chopper.
11 - Beating egg whites
Before whipping your egg whites, put them a few
seconds in the microwave. Once warmed slightly, they
will be easy to whip firm.
12 - Fine flour
For perfectly sieved flour, run it in the mixer for
a few seconds
13 - White sauce without the lumps
Pour the cold milk in one go without trying to
dilute it gently.
14 - Ice-cubes that don't stick together
Sprinkle them with a little sparkling water.
15 - Successful mayonnaise
Use eggs and oil at the same temperature: take the
eggs out of the fridge beforehand.
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