Author Jean Morrison
Handy kitchen and food tips, page 3
When roasting potatoes roll them in flour first to give a nice outside coating.
If you have burned a sauce or gravy and can actually taste the burn, tip it into a clean pan and add a tiny amount of sugar. The sugar seems to absorb the burned taste. Use a very tiny amount of sugar to start with and only add a tiny bit more if you can still detect the burnt taste.
Instead of eating commercial potato chips that are so high in fats and salt try making your own healthy version. Cut left-over pita bread, tortillas or wraps into triangle shapes, spray with oil and dust with herbs and spices. Place on a baking tray and cook for about 10 minutes until they are crisp.
A teaspoon of butter or oil added to the water will decrease the likelihood of pasta or rice boiling over in the pan.
Wipe furniture polish on the wall behind your stove or cook top. It then makes it easier to remove food splashes.
For juicier lemons either roll them back and forth on the bench top or microwave them for a few seconds before juicing. You will then extract far more juice.
When boiling ham, pickled pork or corned silverside allow the meat to cool off entirely whilst still sitting in the water it was cooked in. This will take longer but produce a more succulent piece of meat.
A dessertspoon of smooth peanut butter is a lovely addition to a large batch of pumpkin soup. If you are cooking a small batch then reduce this down to a teaspoon. The idea is to give the soup a hint of flavour such that people are puzzled as to what is giving the soup such a delicious taste.
If you are short on serving bowls try hollowing out half a water melon and use it for a salad bowl or try using a de-seeded capsicum to serve dip or pickles in.
For a chutney substitute mix apricot jam, Worcestershire sauce and a small amount of finely chopped garlic.
For a variation in salads, add nuts and seeds to the mix. Particularly tasty are chopped walnuts, slivered almonds, pecans, sunflower seeds and pepitas. Croutons are great but are generally full of fat so only have them for a special occasion.
For a further healthy element use chickpeas, beans and brown lentils in salads. The tinned variety are cheap to buy and handy to keep in the pantry not just for salads.
To peel garlic place the clove on your chopping board and push down hard with the flat of your knife. The skin will peel off much more easily.
Pour left-over wine into ice cube trays and freeze for use in stews, casseroles and soups.
If cooking or re-heating food in the microwave push the food out from the centre of the plate to leave a circular empty space in the middle. The food will cook or re-heat more evenly if this is done.