Cooking Tips

Read more here - go on!

I recently substantially updated my book 219 Cooking Tips & Techniques, more than doubling the original number of tips. Obviously I changed the name to 500+ Truly Useful Cooking Tips & Techniques: No Silly Hacks! and took the opportunity to update the cover too. 

It is now available in paperback as well as for kindle; ebooks are very convenient but I do think a hard copy is better in the case of reference books. 

This new edition contains over 500 useful tips and suggestions. I am, however, pretty sure I shall keep thinking of things I should have included so, rather than keep on republishing, I am just going to put them below!

More Useful Cooking Tips ...

~   Here's a great tip!  Download 40+ seriously useful cooking tips here, as a taster!

~   If topping a pizza with minced beef, lightly fry the meat first and drain off excess fat; this will stop you getting a soggy bottom.

~   To test if a pineapple is ripe, gently pull out one of its leaves.  If you succeed, it is ripe.

~   Bit of a smelly fridge? Just leave an open container of bicarbonate of soda/baking soda in there and it will absorb yukky stinks. Two provisos …

     1. You will have to replace it with a new packet every few
     2. Don’t use it for cooking – it tastes of bad smells!

~   When lining a baking tray with foil or parchment wet the tray first and the foil/paper with stick to it and therefore lay flat.

~   If you have leftover egg yolks, after making meringues for instance, poach them in simmering salted water till firm and serve in salads, egg mayonnaise etc. (I wish I’d thought of this when writing Creative Ways to Use Up Leftovers!)

~   When preparing artichokes ALWAYS use a stainless-steel knife and a stainless-steel pan. Iron or aluminum will blacken them. Similarly never let aluminium foil come in contact with artichokes.

~   With the exception of perishables don’t wait till you run out of something before you stock up.

~   When cooking with jam or marmalade give it a brisk stir first so that it liquefies a bit and is easier to incorporate into a dish.

~   Never use olive oil in a deep fryer, because it burns at a lower temperature than canola or vegetable oil.

Pin It!

No comments: