Cookery Tips


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April 09

Chocolate

At room temperature White Chocolate begins to loose quality after about five months.

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Capers

Capers are never eaten fresh and are either pickled in vinegar or heavily salted, which is considered the superior method for retaining the texture.

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To polenta prepare

The easiest polenta to prepare is the quick cooking variety. Bring water to the boil in a pot, add the polenta and stir for around five minutes on a moderate heat.

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Cooking lentils

Use three times the amount of water to lentils, and cook 15 minutes for red lentils, and 20 to 25 minutes for green or brown ones.

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Non-Soggy Tart

To prevent a fruit tart from becoming soggy, sprinkle a little semolina powder on to the base before adding the fruit.

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Rinse glassware

Rinse glassware in a solution of 1 part vinegar and 3 parts water after washing with soap. This will make the glassware gleam and clean.

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Jasmine water

If you have jasmines growing in your garden, pluck a few fresh flowers, wash well, drop into your pot of drinking water. Strain as and when required to drink, transfer back the flowers to the pot. Change after 8-10 hours. The water gets a light lovely sweet flavour.

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Soft buns

If buns are too soft to be stuffed for any recipe, bake them blind in a hot oven for 4-5 minutes. Cool and they will be much easier to handle while proceeding with the recipe.

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Jacket potatoes

Potatoes used with the jackets intact are definitely more nutritious than after peeling. Use a soft steel or plastic scrubber to scrub them before using.

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Plant food

Do not throw away water in which lentils, peas, etc. are cooked. Cool and water indoor or other plants with the same. This water acts as plant food.

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