Do not use metal bowls when mixing salads. Use glass or china.
Roast – Beef
It’s important to let a roast – beef, pork, lamb or poultry sit a little while before carving. That allows the juices to retreat back into the meat. If you carve a roast too soon, much of its goodness will spill out onto the carving board.
Microwave a lemon for 15 seconds and double the juice you get before squeezing.
Microwave garlic cloves for 10 seconds and the skins slip right off.
When slicing a hard boiled egg, try wetting the knife just before cutting.
The best way to store celery is to wrap it in cling film and put it in the refrigerator–it will keep for at list one week.
Basil and Mint
Store on your kitchen counter in a glass, basil and mint with the water level covering only the stems. Change the water occasionally. It will keep for weeks this way, even develop roots! Basil hates to be cold, so NEVER put it in the refrigerator. Also, regular cutting encourages new growth and healthier plants.
When working with dough, don’t flour your hands; coat them with olive oil to prevent sticking.
Never heat pesto sauce – the basil will turn black and taste bitter.
When mincing garlic, sprinkle on a little salt so the pieces won’t stick to your knife or cutting board. Also salt helps for knife not to slipper.