All  |   Discussion (0)Food and cooking (General)

Fire extinguisher: This is a must in the kitchen. Get the powder-type extinguisher, and once it reaches its expiry date, get another one.   [guest]

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Some general cooking tips:
  • Prepare everything you need before you start.
  • start cooking the dish that takes longest first. That way, it can be cooking while you prepare the other items.
   thesource (378)

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Tape a note pad to the inside of one of your kitchen cabinet doors and create a running grocery list by jotting down items as you think of them or run out.   thesource (378)

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Turn off the burner before removing a pan from the stove, so that you don't forget to turn it off.   thesource (378)

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Warning: Avoid aluminium cookware to cook certain kinds of vegetables. For example: beetroot, beetroot greens, spinach, silverbeet, chard, rhubarb, parsley etc.

The reason is that some greens are high in oxalic acid which eats away the cookware coating on aluminium, that is there to prevent aluminium poisoning. So if cookware becomes more shiny after cooking, best not to eat the food.   kellyjones00 (593)

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Boiled eggs: A pinch of salt to the boiling water prevents eggs from bursting out of cracks. When cooked, wait for the egg to cool and shrink, before shelling.   kellyjones00 (593)

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Add popcorn that doesn't pop to a pot of rice and boil it all together.   kellyjones00 (593)

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Economical tips:
  • Save the wrappers from margarine or butter in a ziploc bag in the freezer. The next time one of your recipes call for greasing a cake pan, etc. pull out one of these wrappers and use it for that purpose.
  • Whirl almost any kind of leftover soup (minus bones) in blender to get a sauce or gravy for vegetables or meat.
   thesource (378)

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Onions: When preparing onions, avoid tears by wearing swimming goggles.   Kevin Solway (173)

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Disposable vinyl or plastic gloves will keep your hands from staining and keep them from being irritated by hot peppers.   thesource (378)

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For a refreshing tea try dry-heating herbs and fruits lightly, then infusing them. E.g. orange or mandarin peel, rosemary, mint, ginger peel, cinnamon, rose-hips.   kellyjones00 (593)

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Stirfrying vegies: lightly microwave hard vegies like broccoli, pak choi stems, carrots, and green beans, before adding them to the allium / spice mix if you want a faster stirfry.   kellyjones00 (593)

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To get more juice from a lemon, pop it in the microwave for about 30 seconds.   [guest]

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Keep the fry-pan tilted slightly, so the oil from fried items resting on the higher side drains to be reused again. Healthier, too.   kellyjones00 (593)

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