Re: Useful Tips and Tricks
:k:
Re: Useful Tips and Tricks
Why do you guys even need to freeze ginger and garlic? Its not seasonal stuff is it? If u don't wanna use the pastes available just buy ur own stuff , grind it to a paste with the least amount of water needed or add some oil. The oil keeps away mold and fungus. A jar of each is going to last quite some time and u can just make new ones once ur finished with it. Why r u freezing?
Re: Useful Tips and Tricks
^^
yeah i agree - i prefer fresh but i occasionally crush it in a food processor and store in refrigerator - lasts upto 10 days
Re: Useful Tips and Tricks
Why do you guys even need to freeze ginger and garlic? Its not seasonal stuff is it? If u don't wanna use the pastes available just buy ur own stuff , grind it to a paste with the least amount of water needed or add some oil. The oil keeps away mold and fungus. A jar of each is going to last quite some time and u can just make new ones once ur finished with it. Why r u freezing?
Working Full Time, Full Time housewife, Full time skivvy/dogsbody for the family and unpredictable health!!!!!!
No seriously though, it suits better to freeze a load when I have the spare time so that if I run out unexpectedly, can just get the frozen stuff out.
Much as Iwould love to make fresh each time, it's not possible right now!!!
Re: Useful Tips and Tricks
each to their own x
Re: Useful Tips and Tricks
Do you have any homemade facial recipes by any chance?
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Wat kind of facial recipes r u looking for? i think there r sum on d health n beauty thread..
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Hi...I personally suffer from acne and have oily skin!...i need to do regular facials but i dunno with what!..the stuff from body shop hasn't helped since my skin is senitive..any ideas please? :)
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I don't have oily skin but I use to have acne. I started to use neutrogeno acne treatment face wash and it worked for me.
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Body Shop's Blemish Gel was great but they have now discontinued it... however Avon's range of skincare products work wonders on blemishes
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lol... very cute... cause i was reading the wall stret jourbal and they projcted that in 4-6 months ... the us will run out of the pea supply.. and importing it from greece will cost a lot more for the consumer... maybe even 99 cents per pound... lol
jkkk.......... i just thought it was funny to preserve peas for soo long... in case of a nationwide emergencyy... muahah : )
*Store Green Peas For 2 Years * Tie the shelled green peas in a cloth and dip in boiling water for three minutes. Then dip in chilled water for three minutes. Dry under the fan till the extra moisture is removed and then pack into airtight jars or sealed packets. Freeze and use when peas are too costly. They will not spoil for 2 years.
:)
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Oh I've missed this thread! Very good MW!
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Great and very useful thread MW
KEep it up
Re: Useful Tips and Tricks
Thought i'd share some useful tips and tricks with you all...will add some more soon. Feel free to add yours too...
Make A Soft Fluffy Omelette Heat a non-stick pan and add a little more butter than usual. Now beat the egg and stir briskly (even while frying) with a fork. This way more air goes in your omelet, making it light and fluffy. Fry till done and serve hot.
also helps to add a bit of milk to the beaten egg mixture!
Re: Useful Tips and Tricks
^^^
Thanks all...
Here's few more useful tips dat come to mind:
Too much salt in your soup/curry?
Don't despair. There are a couple of possibilities to reduce too much salt in your soup/curry. Adding a couple of large slices of peeled white potatoes to the soup to simmer will often absorb some of the salt taste. Better yet, if the soup/curry's entire volume can be increased, such as a vegetable soup or tomato-based chowder, just add more initial ingredients (no more salt) to double your recipe, reduce the salt **and **have a second great batch of soup/curry to freeze for another meal.
Scorched or Burned Soup/Curry?
When you are cooking a soup/curry that begins to burn and scorch, it is very hard to save the meal.
There is a way to attempt to save the soup/curry, however. Take these steps immediately after you notice that scorching has begun.
(1) Put the bottom of your cooking pan into cold water. You need to stop further scorching from occurring.
(2) Transfer the soup/curry into another container making sure that the part that is burned to the bottom of the first pan does not transfer with the "good" part of the soup.
(3) Taste the soup/curry to make sure there isn't a burnt flavor. If there is, you can either serve it as it is, add heavy spices to try to cover the scorched taste, or cut your losses and serve something else.
(4) To get rid of the burnt flavour, you can add milk or plain yoghurt which helps.
Cooking with Cheese
Here are a couple of tips for preparing cheese...
1) If you need to grate cheese for a recipe, chill it first. Chill hard cheeses in the freezer for 30 minutes and soft cheeses for 15 to 20 minutes, or until firm to the touch. It will grate much easier for you.
2) 4 ounces of block cheese equals one cup shredded or grated.
3) Grate any cheese that you plan to add to a recipe, it will melt much more quickly with no clumping.
Re: Useful Tips and Tricks
Here's some more tips dat can make life easier around the house:
(1) If you stick you tongue out while chopping onions it will stop you crying. lol... Alternatively, chop the onion close to a running tap. Apparently the chemicals in the onions go for the nearest source of liquid.
(2) When peeling garlic, thump the clove with the side of a knife or cleaver and the skin will lift away easily.
(3) Rub your hands with vinegar before and after slicing onions - this will eliminate the smell.
(4) To remove the smell of onion and/or garlic from your fingers: Wet your hands and rub your fingers on something stainless steel - the sink, a splashback, the kettle, a large implement like a ladle. I didn't believe it would work, but it does!
(5) To prevent foam from forming and boiling over when boiling pasta in water, put a couple of drops of vegetable oil in the water.
(6) Other than salt in water to make it boil faster, use a little bit of vinegar, especially for potatoes, it will keep them whiter.
(7) Soak popcorn in water for 10 minutes before popping, drain well and start popping. Popcorn pops by turning the moisture in the kernel into steam and exploding, so give it a boost.
(8) To clean a chopping board after use, sprinkle with baking soda (bicarbonate of soda), rub into board with a clean cloth - good as new.
(9) To keep cheese from sticking to the grater first spray the grater with non-stick cooking spray - it works a charm!
(10) I have tried all sorts of strategies to keep fresh leaf coriander in the refrigerator. The best way, I find, is to loosely wrap in aluminium foil, leaving an opening at the top. Doesn’t go mushy, doesn’t dry out, lasts a week or more!
(11) To help eliminate the strong smell of cauliflower when it is cooking, pop a piece of bread in the saucepan.
(12) To prevent discolouration soak a banana in its skin in a bowls of cold tap water (not iced) for about 30/45 minutes - peel and use as normal.