Whipping cream

When whipping cream the cream should be as cold as possible, and the bowl should also be very cold. The cream will whip easier and to a higher volume when very cold. (A very slight pinch of salt added at the beginning also helps the cream to whip). When the cream is about 1/2 whipped, add the sugar and vanilla and continue to whip. If you add the sugar and vanilla at the beginning, the cream will not whip to high volume.

Fruits

When drying fruits at home, never use a temperature over 60 degrees C. Ηigher temperatures dry and harden the outside, trapping moisture on the inside. While in storage, the trapped moisture will spread throughout the whole fruit and will eventually cause mold to form.

Cooking corn

When cooking corn on the cob, be sure there is enough water to completely cover the corn, and that the water is at a good rolling boil before adding the corn. And never add salt, as this toughens the corn. Instead, add a teaspoon or two of sugar.

Tomato (ketchup)

Tomato (ketchup) has a high acid content (due to both the tomatoes and vinegar in it) and therefore does not have to be refrigerated after opening. It is safe to store it at room temperature, but it will taste better if kept refrigerated.

Toasting nuts (and seeds)

Toasting nuts (and seeds) brings out their flavor and aroma. Toast in a 170c, spread on a baking sheet in a single layer, for about 3 to 5 minutes. Watch carefully because as soon as they start to color they could be toasted very quickly. Remove them from the baking sheet as soon as you take them out of the oven, otherwise they will continue browned. If you want to remove the skins from the nuts, wrap the toasted nuts in a kitchen towel. Let the nuts steam for 5 minutes. Roll the nuts around (while still in towel) until skins rub off.

Pick the most fresh grapes

The best way to pick the most fresh grapes in your local market is to hold a bunch by the stem, shake gently – if grapes drop off the stem, they have been in storage for too long.(or over ripen)  If the grapes are firmly attached, are plump and bright, they are fresh

Dried mushrooms

Dried mushrooms are intensely concentrated in flavor and should be treated more like a seasoning than a vegetable. You’ll need to soak the dried mushrooms in hot water for 20-30 minutes, rinse, then chop, and use. Saving the soaking water and adding it to your sauces or soups will intensify the mushroom flavor.

Milk whips

Evaporated milk whips to three times its volume. Chill 12 hours in freezer till ice crystals form. Add 3 Tablespoons lemon juice for each 350 grams milk. Whip until stiff.

Cooking garlic

Cooking garlic decreases the strength of its flavor making it much milder. The longer it is cooked, the milder it tastes. Be careful not to sauté garlic too long at too high a temperature, it will brown very quickly and can become bitter.

Baking whole or stuffed tomatoes

baking whole or stuffed tomatoes, use a muffin tin liberally coated with oil pan spray. The tomatoes will sit straight and hold their shape.