Seriously Useful Cooking Tips

I recently seriously updated my book 219 Cooking Tips & Techniques, more than doubling the original number of tips. Obviously I had to change the name and took the opportunity to update the whole of the cover too - if you were kind enough to vote on the choices, this was the winner.

It is now available in paperback as well as for kindle; ebooks are very convenient but I do think a hard copy is better in the case of reference books.

This is the new edition, containing over 500 useful tips and suggestions. I am, however, pretty sure I shall keep thinking of things I should have included so, rather than keep on republishing, I am just going to put them here, below the picture!

More Truly Useful Cooking Tips ...

~   With the exception of perishables don’t wait till you run out of something before you stock up.

~   If topping a pizza with minced beef lightly fry the meat first and drain off excess fat; this will stop you getting a soggy bottom.

~   To test if a pineapple is ripe, gently pull out one of its leaves.  If you succeed, it is ripe.

~   Bit of a smelly fridge? Just leave an open container of bicarbonate of soda/baking soda in there and it will absorb yukky stinks. Two provisos …

     1. You will have to replace it with a new packet every few weeks
     2. Don’t use it for cooking – it tastes of bad smells!

~   When lining a baking try with foil wet the tray first and the foil with stick to in and therefore lay flat.

~   If you have leftover egg yolks, after making meringues for instance, poach them in simmering salted water till firm and serve in salads, egg mayonnaise etc. (I wish I’d thought of this when writing The Leftovers Handbook!)

~   When preparing artichokes ALWAYS use a stainless-steel knife and a stainless-steel pan. Iron or aluminum will blacken them. Similarly never let aluminium foil come in contact with artichokes.

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