• TIPS

    • To soften up pancakes: let the pancake batter rest for five minutes before cooking.
    • Add a spoon of vinegar to the rice while it is still cooking; this will make the rice whiter.
    • To prevent sausages to shrink during cooking. Boil them first for about five minutes.
    • Frozen chicken will maintain its flavour and white colour if it is thawed in Coldwater with salt.
    • Steamed Fish if marinated in pineapple juice will be tastier.
    • To slice meat into thin strips, as for Chinese dishes - partially freeze and it will slice easily.
    • To keep cauliflower white while cooking - add a little milk to the water.
    • To make French-fries or chips crispier – Let raw potatoes stand in COLD water for at least half an hour before frying.
    • When going on a picnic, keep sandwiches from becoming soggy  by packing lettuce and condiments in separate containers.  Add them to sandwiches just before serving.
    •  If you need only 1/2 an onion, save the root half. It will last longer.
    • Lemons stored in a sealed jar of water will produce twice the juice.
    • To keep salt from clogging in the shaker, add 1/2 teaspoon of uncooked rice.
    • When using rice, keep in mind that 1 cup of uncooked long-grain white rice makes 3 cups cooked.
    • Pancakes are amazingly lighter and fluffier when you substitute club soda for the liquid called for in the recipes.
    • To create buttermilk: add on spoon of lemon juice in one cup of milk and let it rest for about 5 minutes. Stir and voilà your buttermilk is ready.
    • To make lighter and fluffier mashed potatoes, add a pinch or two of baking powder to the potatoes before whipping.
    • Marinate chicken in buttermilk or yogurt to tenderize.
    • If running out of time you can tenderize BBQ meat tenderize quickly by adding mashed raw papaya in the marinade.
    • To avoid to burn butter during cooking, add a few drops of oil.
    • Not everybody knows that Using icing sugar instead of granulated sugar to make heavy whipped cream, will result in a compound of a more fluid consistence
    • Always clean greater to prevent the cheese to stick to the grater, besprinkle it with spray oil for kitchen.
    • No more roasted fish stuck to the bottom of the pan: Place some thick slices of lemon over the bottom of the pan, and then place over it the fish or the roast meat. The food will not stick to the bottom of the pan and will acquire an excellent flavour.
    • Flavour of frozen fish as good as the fresh: if frozen fish is defrosted by dipping it in milk, the difference with fresh fish will not be noticed at all.
    • Roast – not everybody knows that… A roast with the bone cooks much faster than a roast without the bone. The bone increases the heat in the oven.
    • More solid gelatine: if 2 spoons of vinegar are added for each box of gelatine, the flavour will not be altered and you will obtain a more solid compound.
    • How to make gelatine thicken quickly – to cause gelatine to thicken faster, pour the liquid in a metal pot and put it in the freezer for about 15 minutes.
    • To exalt the flavour of powder gelatine instead of water use fruit juice.
    • How to make jelly thicken quickly? If jelly does not seem to thicken, add to the compound a peeled apple sliced in little squares – it is a great source of pectin.
    • A frozen rolling pin (kept in the freezer) helps to spread puff pastry more easily.
    • Avoid cakes from getting burned at the bottom – a pinch of salt strewed at the bottom of the baking tin will prevent cakes from getting burned at the bottom.
    • To avoid slices of cake from sticking to the bottom of the dish scatter some sugar over the dish.
    • To prevent humidity from making brown sugar sticking, place an apple in the container where you store the sugar and seal the container up.
    • If honey has crystallized place the honey container in a pot with hot water (not boiling water) for about 10 minutes.
    • To eliminate lumps from sugar, place in the sugar container a slice of fresh bread and seal the container again.
    • Lively coloured vegetables – To keep boiled vegetables bright-coloured, add a few drops of olive oil to the water.
    • To avoid tears while peeling onion it’s enough to cut them in four parts and keep them in cold water and vinegar for about ten minutes.
    • To have chips always crispy, before cutting and placing them in the frying pan, briefly soak them in boiling water and dry them before frying.
    • To remove the bitter taste from eggplants, soak them in milk before using them to cook.
    • To prevent eggplants from blackening, it’s enough to apply to the cut parts a few drops of lemon or vinegar.
    • To prevent cut potatoes from blackening, soak them in cold water with salt and vinegar after slicing.
    • after slicing onions or garlic, rub your hands with a lemon to remove smells from your hands.
    • Not everybody knows that if potatoes and onions are kept together, potatoes go bad much faster.
    • How to make chickpeas tenderer – if chickpeas are too hard to cook, it is possible to make them tender by boiling them and adding a teaspoon of sodium bicarbonate. After it, it will be enough to drain them and season them as pleasing.
    • If you don’t want the potatoes to sprout too soon, add a few apples in the box where the potatoes are kept and preserve it in a cool and dark place.
    • Fruit: not everybody knows that… fruit must be washed shortly before eating it; rinsing it too long before eating it, increases the decomposition process.
    • You will get more juice from oranges and lemons If you heat them up in hot water for about 10-15 minutes before squeezing.
    • It’s possible to keep bananas green for longer by wrapping them with a humid dish cloth and placing them in a brown paper bag.
    • Apply lemon juice over the cutting surface of the apples to avoid the blackening.
    • To make a fruit ripen faster – wrap it with a newspaper sheet and leave it to rest for a few days. The ethylene gas released will make the fruit ripen faster.
    • To easily remove almond skin – soak them in hot water for about 15-20minutes.
    • To get the onion smell off your hands, rub a stainless steel spoon over your hands or rub your hands on a stainless steel sink. It works every time!
    • To keep vegetables fresh in the fridge, place a sheet of paper over the bottom of the fridge where you store vegetables.
    • Well roasted potatoes – before frying, dust the potatoes with flour, you will obtain very well roasted potatoes.
    • How to boil potatoes faster – add a spoon of vinegar in the boiling water.
    • To have garlic always fresh – peel the cloves and place them in a jar full of oil.
    • Scented and lively parsley – place a cork in the water that you are using to wash the parsley, this will keep it very green and will retain the scent of fresh parsley.
    • To avoid garlic from sprouting – divide it in cloves, leave the peel and place it in a sealed container with thick salt.
    • Fresh basil leaves on your pizza – to prevent fresh basil leaves on your pizza from becoming dry during cooking, it’s enough to soak them for a few minutes in oil.
    • No effort in opening pea pods – place the peas in cold water with their pods and start cooking them. While cooking the pods will open and 

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