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Cookery Tips
+3
mr_sfstk8d
Dandelion
polgara
7 posters
Page 1 of 1
Cookery Tips
From a book I bought yesterday.
Pre mix salt & pepper in a shaker in the combination you like. Book suggests 3/4s salt to 1/4 pepper, but I think I would alter it slightly.
Salt keeps free flowing if you keep in the fridge.
Put a dried pea in a salt shaker, helps to keep the damp out.
Pre mix salt & pepper in a shaker in the combination you like. Book suggests 3/4s salt to 1/4 pepper, but I think I would alter it slightly.
Salt keeps free flowing if you keep in the fridge.
Put a dried pea in a salt shaker, helps to keep the damp out.
polgara- Posts : 3028
Join date : 2009-11-16
Age : 77
Location : Sunshine Isle
Re: Cookery Tips
I keep a couple of grains of rice in our salt shaker and it keeps it dry.
Dandelion- Admin
- Posts : 5416
Join date : 2010-01-17
Age : 67
Location : Ledbury, Herefordshire
Re: Cookery Tips
I would assume any dry bean, pea etc would work the same.
polgara- Posts : 3028
Join date : 2009-11-16
Age : 77
Location : Sunshine Isle
Re: Cookery Tips
I've seen soda crackers used in the same way.
mr_sfstk8d- Posts : 584
Join date : 2010-12-01
Age : 47
Location : Peoria, IL, US
Re: Cookery Tips
To cut bread really thin, keep dipping the knife into very hot water & dry before using.
polgara- Posts : 3028
Join date : 2009-11-16
Age : 77
Location : Sunshine Isle
Re: Cookery Tips
When only a small drop of lemon juice is needed, pierce the skin with a knitting needle & squeeze, the wholw will seal up again.
Warm the lemon if you need all the juice, you will get more out of it.
Warm the lemon if you need all the juice, you will get more out of it.
polgara- Posts : 3028
Join date : 2009-11-16
Age : 77
Location : Sunshine Isle
Re: Cookery Tips
You probably all know this, but - when grinding chillies or a spice mix with a pestle and mortar, salt makes a great abrasive to ease the process.
Chilli-head- Admin and Boss man
- Posts : 3306
Join date : 2010-02-23
Location : Bedfordshire
Re: Cookery Tips
another tip for grinding spices with a pestle and mortar is to toast the spices in a dry pan for one minute or so. They'll grind in no time. And your curry might acquire a slight "Southern Indian" taste
Lakshmi- Posts : 189
Join date : 2010-07-01
Location : Devon, UK
Re: Cookery Tips
Lemon juice rubbed over chicken before roasting helps to crisp the skin.
It also helps to keep white fish white when cooking.
Help to keep poached eggs firm with a little lemon juice in the water.
It also helps to keep white fish white when cooking.
Help to keep poached eggs firm with a little lemon juice in the water.
polgara- Posts : 3028
Join date : 2009-11-16
Age : 77
Location : Sunshine Isle
Re: Cookery Tips
Porridge oats make a good thickening for stews & soups, & mixed with mince make it go further.
Burgers cook quicker if you make a hole in the centre while shaping. The hole disappears when cooked.
Burgers cook quicker if you make a hole in the centre while shaping. The hole disappears when cooked.
polgara- Posts : 3028
Join date : 2009-11-16
Age : 77
Location : Sunshine Isle
Re: Cookery Tips
To tenderise meat, add 1tblsp of malt vinegar to the cooking liquid.
polgara- Posts : 3028
Join date : 2009-11-16
Age : 77
Location : Sunshine Isle
Re: Cookery Tips
To make good stock from bones, brown them first under the grill.
To give sausages a crust, dip them in milk & roll in plain flour, also helps to stop them sticking.
To give sausages a crust, dip them in milk & roll in plain flour, also helps to stop them sticking.
polgara- Posts : 3028
Join date : 2009-11-16
Age : 77
Location : Sunshine Isle
Re: Cookery Tips
To peel tomatoes, put them in a bowl & pour on boiling water, leave for a few minute & the skin will come away quite easily, also makes them more juicy.
polgara- Posts : 3028
Join date : 2009-11-16
Age : 77
Location : Sunshine Isle
Re: Cookery Tips
For really tender liver, soak in milk for 30mins before cooking.
Baste a pork joint or chops with cider or pineapple juice. Improves flavour & colour.
Baste a pork joint or chops with cider or pineapple juice. Improves flavour & colour.
polgara- Posts : 3028
Join date : 2009-11-16
Age : 77
Location : Sunshine Isle
Re: Cookery Tips
polgara wrote:To make good stock from bones, brown them first under the grill.
I would go a stage further - I always roast raw bones for a god half an hour before chucking them in the stockpot, and break them at least in half with a hammer so the marrow can soak.
Re: Cookery Tips
Yep, on thinking about it that is probably what I would do.
polgara- Posts : 3028
Join date : 2009-11-16
Age : 77
Location : Sunshine Isle
Re: Cookery Tips
When you sin fish, dampen your finders & dip them in salt. This helps you to hold the fish & stop it slipping.
polgara- Posts : 3028
Join date : 2009-11-16
Age : 77
Location : Sunshine Isle
Re: Cookery Tips
Crush a packet of crisps & mix with grated cheese. Put on top fish cooked in milk, grill before serving.
For a tasty coating on fish, use salad cream instead of beaten egg before dipping in breadcrumbs.
For a tasty coating on fish, use salad cream instead of beaten egg before dipping in breadcrumbs.
polgara- Posts : 3028
Join date : 2009-11-16
Age : 77
Location : Sunshine Isle
Re: Cookery Tips
polgara wrote:When you sin fish, dampen your finders & dip them in salt. This helps you to hold the fish & stop it slipping.
what a great tip.Never thought of that, and it works brilliantly. Cheers, Pol.
Re: Cookery Tips
Your welcome.
![Smile](https://2img.net/i/fa/i/smiles/icon_smile.gif)
polgara- Posts : 3028
Join date : 2009-11-16
Age : 77
Location : Sunshine Isle
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