I thought it was time to start a
page for general kitchen tips, please send us yours to add - email@example.com
Contributed by Mark Shileds (12 years
Take the tea out of about 10 tea bags (or use loose
tea) and mix together with 8 oz. of demerara sugar and 8 oz. of long grain rice.
Line a Wok with tinfoil, put the above mixture on
top and cover with another piece of foil. Lay your trout, salmon, chicken breast or duck
(whatever you are cooking) on top of the foil, sprinkle with salt and pepper and cover
with lid. Leave to cook on a gradual heat for about 15/20 minutes.
This will give the food a delicious
"smoked" taste. Be warned, however, it does make a rather pungent smell in
If you don't fancy smoking
your own food then there are companies out there offering excellent
and other produce at very competitive prices.
Thanks to Harvey Alexander for
these two tips
Thank you Michael Paterson.
To bake a moist ham, pour a can of Coke into the baking pan, cover with
aluminium foil and bake. Remove the foil 30 minutes before the end of cooking time.
The dripping combined with Coke provides a delicious brown base for gravy.
This tip was sent in by Doreen
and Craig Stocker as well as "Siren"
Thank you Jo-Ann Giuggio.
Thanks to Robin for this one.
If you have to cook a hen (i.e. older bird) which usually take much
longer than the young chicken place a heavy metal knife and fork (MUST BE ALL METAL NO
WOOD OR PLASTIC) inside the boiling water along with the bird and you will cut the cooking
time by more than a half. This also works well with most hard to cook meats (turkey,
pork) it even works with potatoes.
Thanks for this very original
tip Mary Valencia
After being advised to put skewers in baking potato's to reduce
cooking time, which worked, I took this method one stage further and
applied it to beef, pork, lamb and chicken, which also worked and thus
reduced my energy bill by at least half an hour each time.
N.B. DO NOT do this when cooking in a
microwave and BE CAREFUL when removing the skewer as it will be extremely
When preparing tuna salad, chicken salad or potato salad, pre-chill all
the ingredients first. This keeps this potentially hazardous food from getting to
temperatures where harmful microorganisms will grow. Most people believe that the
mayonnaise is the culprit, but actually because commercially prepared mayonnaise contain
lemon or other stabilizers, it actually insulates the meat and potatoes. You must
then place into a refrigerator at a temperature of 41 degrees.
Thank you Sandra Girard (Health Inspector)
Bette sent in this one - thank you.
Pastry too flaky or you haven't got time to let it rest - then tightly
cover your surface with some cling film, sprinkle with a little flour, place the pastry on
the film, then cover again with lightly floured film. Once you have made a cling
film sandwich simply roll out the pastry, take the top layer of film off, flip the pastry
into your flan case or baking tin.
Charlotte Ward makes this sound so easy -
Thanks to Tina for this one
Contributed by Jan Cornelius
- 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!
- To avoid stinky garlic smelling fingers for what seems days on end
here’s a tip……….. before peeling and chopping, coat your
finger tips with a little olive oil. When you’re done, just wash
normally with soap and there’s no smell. Cheaper than that more
expensive metal soap bar.
Ms. Watfa yassine
Thank you "SchoenRacer"
Jane contributed this gem. Thanks.
To kill bacteria in kitchen sponges (the cleaning variety that is - not
cake), put them into the microwave for 30 to 40 seconds, then wash in the usual way.
BE CAREFUL - they are
very hot in the centre so make sure you run them under cold water before squeezing.
Thank you Denise.
Other than salt in water to make it boil faster, use a little bit of
vinegar, especially for potatoes, it will keep them whiter.
To make potatoes fluffier while your mashing them add a pinch of baking
soda, they will turn out really fluffy and taste better too.
Both tips sent by Natalie Trahan, thanks.
Thanks to Siren for this one.
Both these tips were submitted by Travelling
Gourmet Personal Chef Service - thank you.
Courtesy of Mary Ann Macy - thanks.
Thank you "Sugarlouise"
To keep packed lunches at a safe temperature, freeze a part of the
lunch, e.g. a small tub of yoghurt or a juicebox. Pop it into an insulated lunchbag
and it will keep the rest of the lunch chilled until lunchtime.
Contributed anonymously. Thank you.
I actually make my sandwich with bread taken
from the freezer, this keeps it nice and fresh until lunchtime.
We have found the best way to prepare garlic is to feel the garlic, then
chop it up in the food processor, until fine. We then form ropes on wax paper, roll
it up and freeze. Then when required we take out the rope and cut off what we need
and replace the rest in the freezer until the next time.
Thank you Rozetta Hahn for this one.
Courtesy of Kim Hedrich
To keep mealy moths (and therefore weevils
out of your grain products put whole bay leaves in each container. Several leaves
dropped at the back of the shelf won't hurt either. The moths hate the smell of bay
leaves and will, therefore, leave the area. This works for some species of roaches
Thank you Mairi Krausse
If you boil quite a few eggs ahead of time for a dish and decide to put
them into the refrigerator until you use them, here's a quick tip to make sure that you do
not accidentally pick up the wrong ones. When the eggs are boiling, place a few
drops of food colouring into the water.
Thanks "Siren" of the USA.
Thanks to Pam in Bath for this one.
Food and Cooking related tips.
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