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Our Cooking Tips Collection

Our Cooking Tips Collection

Here is the entire collection of (our own, original) cooking tips, (which are also randomly rotated one-by-one in our sidebar widget). We’ll be adding more hopefully, as time permits, so be sure to drop back here from time-to-time  :-).
You can also add to them by submitting any great tips of your own via our Contact us page, and if we like them then we’ll publish them. They don’t have to be only Cooking Tips per-se, just as long as they are cooking, food, or kitchen-related etc.

(Please Note: Only the very best tips will be published.)

Cooking Tips Collection

TIP #1: To prevent some foods (such as Hash-Browns, Veggie Burgers, Rissoles, Bubble & Squeak etc), from sticking to the frying pan, and to prevent them from breaking up when turning, try this tip: Take the pan off the heat temporarily & wait a few minutes before turning (….and for very sticky food, cover with a lid, too, as the steam will help loosen them even more). You should find that they are now much easier to turn, will keep their shape better & will look much nicer too…..

— Karen Banting

TIP #2: To quickly thicken up a soup (or even a flour-based sauce etc) which has turned out too thin & “sloppy”, try this quick fix: Add some instant powdered potato to it in small amounts, stirring thoroughly in between applications and waiting a few minutes before adding more (as it tends to slowly get thicker & thicker after adding it). You should find that it is almost instantly thickened up, and your dinner guests will never know the difference….

— Karen Banting

TIP #3: If you need a sticky glaze or sauce for fruit, fruit tarts, or fruit compote etc and you don’t have the commercial packet-glaze or the correct ingredients, don’t panic – try this delicious & quick alternative instead: Heat up some fruit jam (“Jelly”) in the microwave or in a saucepan to almost boiling point & mix well before using. You can also add some fruit juice, tinned fruit syrup, wine or even champagne to it if you wish. It is also good used as a glaze on home-made french patisseries & tarts & is added before baking them…..

— Karen Banting

TIP #4: When a recipe calls for chopped onions or vegetables,and which are going to be fried or browned (….rather than say boiled up in a soup) NEVER use an electric food processor to chop them – it will cause them to become “mushy” and wet, thereby preventing them from caramelizing or browning, and some vegetables can taste quite different (some can become bitter, for example). Hand-cut is definitely best. Otherwise, if you have to throw out your entire meal as a result of taking the shortcut, then it wasn’t really a time-saver, was it?…..

— Karen Banting

TIP #5: If you want to distribute some chopped or crushed Garlic, (or chopped chillies, herbs etc) over the top of a pizza, try this tip: Place the Garlic or spices into a bowl & add a small amount of olive oil, then stir well – you should find that it is now much easier to distribute the garlic easily and the oil helps to add flavor & also helps to brown / cook the pizza too. It is also much more hygienic because you don’t need to handle the ingredients…..

— Karen Banting

TIP #6: Store stock cubes in the refrigerator to keep them fresh for much longer & to prevent any likelihood of infestation by pantry pests (…after all, we want to keep them meat-free……!!)

— Karen Banting

TIP #7: When making Strawberry, Raspberry or any type of Berry Coulis (Sauce) use FROZEN berries instead of fresh & then simply defrost them in the microwave & add some icing sugar to sweeten slightly – the resulting color of the coulis sauce will be MUCH better, it will keep fresher slightly longer, and there is no difference in taste (in fact, I believe it is better). It also is far more economical, and if you prefer to not use store-bought frozen berries you can purchase fresh berries in bulk when in season & wash & freeze them ready for future use (cut the green tops off strawberries before freezing)….

— Karen Banting

TIP #8: To prevent Jelly from sticking to a Jelly Mould, rinse the mould in cold water just before adding the Jelly mixture! (Note: to make vegetarian jelly without gelatine, you can either use Agar-Agar – a flavor-free powder derived from seaweed and available from health food shops – or you can use “halal” jelly powders which are gelatine-free & available from Ethnic supermarkets).

— Karen Banting

Tip #9: When boiling water, add the salt to the water at the beginning in order to make the water boil quicker – Salted water reaches its boiling-point much faster than un-salted water….

— Karen Banting

Tip # 10: To keep your refrigerator smelling fresh and eliminate any food odors, you don’t need expensive cleaning products – just wipe the inside of the fridge with soft, damp cloth with a few drops of vanilla essence on it – the vanilla will get rid of any bad odor and is a safe and natural cleaning solution.

— Karen Banting

Tip #11: To prevent poached eggs from sticking to the bottom of a pan, try this – wipe the inside of the pan with butter or oil before adding the water. Then add a dash of vinegar (as well as some salt) to the water to help the eggs retain their shape, bring water to boil, simmer gently and THEN add the eggs, one at a time.

— Karen Banting

Tip #12: For a VERY quick and INSTANT pizza-base you can use “Pita Bread” (Lebanese Flat Bread) instead of dough – just top them with sauce and topping as you would normal pizza-bases & then bake in the oven until cooked. (…And to quickly and easily cut up into slices you can use kitchen scissors…… 🙂

— Karen Banting

Tip #13: If you cut yourself badly & it won’t stop bleeding, try this “old wives” remedy, which I was told came from an old Romany Gypsy (and which has been used in my family ever since I can remember, and on serious / deep cuts, too) – Wash the cut well with clean water, Dry it with a paper napkin or a clean cloth, & then cover it completely with (finely) ground pepper & leave to dry – it should stop the bleeding almost immediately (and I swear, it doesn’t hurt a bit.!!).

— Karen Banting

Tip #14: To prevent flour or dough mixture from sticking to your hands whilst kneading or mixing, try this great tip (…which will also condition your hands at the same time!) – before placing your hands in the mixture, rub a small amount of pure olive oil into your hands, and rub it in well. The oil will prevent the mixture from sticking to you, and when you rinse your hands they will be beautifully soft.

— Karen Banting

Tip #15: HOW TO EASILY CLEAN POTS & PANS – For cleaning off anything that’s flour-based, soak pans in COLD water…… For sugary and fatty foods, soak pans using HOT soapy water…. It they are really stubborn then leave overnight to soak.

— Karen Banting
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