Bubbles of champagneTo keep bubbles in an open bottle of champagne place the handle of a metal dessertspoon in the bottle neck.
Morning startA glass of warm water, to which the juice of 1 lemon, and a tsp. of honey has been added, help in weight loss if taken first thing in the morning, regularly
To feel better from coughA tsp. lemon juice, mixed with 1 tsp. honey, 1 tsp. ginger juice, will reduce phlegmatic cough.
Sugar for cold shakesUse ground sugar to make thick shakes etc. so that the sugar dissolves quickly and completely in the cold milk.
Impress your guestsTry to impress your guest by drinking the best and most expensive wine first, and then bring out the cheaper stuff when everyone is slightly merry.
How to chill champagne, wine or even beer quicklyTo chill champagne, wine or even beer quickly, just add a handful of salt to the water and ice in the bucket and the bottles should chill in 15 to 20 minutes
Pouring the champagneWhen you’re pouring the champagne, put a little in the bottom of each glass first before topping them up. This stop them overflowing and wasting all the bubbly
Dark chocolate in red wine casseroleAt the end of the cooking process of a red wine casserole i.e.: coq au vin or boeuf bourguignon. Add a few grams of dark chocolate to remove the bitterness and give a shiny finish to the sauce. On the other hand if the sauce is to sweet just add a few drops of kirsch alcohol
Leftover wineDon't throw out all that leftover wine: Freeze into ice cubes for future use in casseroles and sauces.
Alcoholic beverages in recipesMost people included professionals believe that, when using beer, wine or other alcoholic beverages in recipes, a lot of alcohol is left after cooking. Here are the facts. Alcohol remaining after preparation: 100% Immediate consumption 70% Overnight storage 85% Boiling liquid, remove from heat 75% flamed Alcohol remaining: baked or simmered: 40% 15 min. 35% 30 min. 25% 1 hour 20% 1.5 hours 10% 2 hours