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Cookery Tips
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Cookery Tips
by polgara 2nd May 2011, 11:30 am
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
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Re: Cookery Tips
by Dandelion 2nd May 2011, 2:55 pm
I keep a couple of grains of rice in our salt shaker and it keeps it dry.
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Re: Cookery Tips
by polgara 2nd May 2011, 3:48 pm
I would assume any dry bean, pea etc would work the same.
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Re: Cookery Tips
by polgara 5th May 2011, 9:55 pm
To cut bread really thin, keep dipping the knife into very hot water & dry before using.
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Re: Cookery Tips
by polgara 9th May 2011, 8:31 pm
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.
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Re: Cookery Tips
by Chilli-head 10th May 2011, 10:06 am
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.
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Re: Cookery Tips
by Lakshmi 10th May 2011, 7:01 pm
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
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Re: Cookery Tips
by polgara 16th May 2011, 2:47 pm
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.
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Re: Cookery Tips
by polgara 4th June 2011, 4:08 pm
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.
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Re: Cookery Tips
by polgara 20th June 2011, 5:35 pm
To tenderise meat, add 1tblsp of malt vinegar to the cooking liquid.
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Re: Cookery Tips
by polgara 1st July 2011, 2:55 pm
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.
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Re: Cookery Tips
by polgara 13th August 2011, 1:00 pm
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.
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Re: Cookery Tips
by polgara 4th September 2011, 10:10 am
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.
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Re: Cookery Tips
by Wilhelm Von Rhomboid 4th September 2011, 10:35 am
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.
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Re: Cookery Tips
by polgara 4th September 2011, 10:45 am
Yep, on thinking about it that is probably what I would do.
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Re: Cookery Tips
by polgara 16th May 2012, 11:29 am
When you sin fish, dampen your finders & dip them in salt. This helps you to hold the fish & stop it slipping.
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Re: Cookery Tips
by polgara 29th September 2012, 6:34 pm
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.
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Re: Cookery Tips
by Wilhelm Von Rhomboid 29th September 2012, 8:30 pm
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.
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