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Tip Of The Day |
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#1 |
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Forum Member
Join Date: Feb 2010
Location: Not far from that there London
Posts: 8,233
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Tip Of The Day
Thought it might be an idea to start a thread where everyone can share their food tips, etc - that others may not know or have even thought of?
Tips you pick up from recipes or books, or from family or friends. Could even be used as 'bargain of the day' for good shopping deals around at the mo. I could start off by saying that I was given a tip in a bagel place in London to freeze bagels at home. I now always do that, as I could never use them by the best before date otherwise - I defrost for an hour or two and then toast. Always make sure I use up within a month though. I know other people freeze bread too. Any more hints/tips?
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#2 |
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Join Date: Nov 2009
Posts: 264
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If you only need to use half an onion when cooking, chop the whole onion and freeze the other half of chopped onion in a freezer bag. When you need another half of onion just put the frozen onion directly into your wok and it will cook/thaw at the same time.
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#3 |
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Join Date: Jun 2005
Location: Sunny Manchester
Posts: 5,561
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to get that old fashioned meaty gunge taste in your roast potatoes add a teaspoon of marmite to the hot fat and swirl around
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#4 |
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Join Date: Aug 2009
Location: Aberdeenshire
Posts: 15,471
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Don't throw out any unused and unwanted leftover wine. Pour it into a spare ice-cube tray and freeze. Next time you want to enliven up a sauce or gravy, you can just pop in a cube or two. If you have some bread that's going stale (not mouldy though) make breadcrumbs with it in a food processor. They can then be sprinkled onto pasta bake or something similar straight from the freezer for a crispy topping.
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#5 |
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Join Date: Sep 2003
Posts: 1,014
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Quote:
Don't throw out any unused and unwanted leftover wine. Pour it into a spare ice-cube tray and freeze. Next time you want to enliven up a sauce or gravy, you can just pop in a cube or two. If you have some bread that's going stale (not mouldy though) make breadcrumbs with it in a food processor. They can then be sprinkled onto pasta bake or something similar straight from the freezer for a crispy topping.
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#6 |
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Join Date: Jun 2005
Location: Ajde Nole
Posts: 10,790
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Quote:
If you only need to use half an onion when cooking, chop the whole onion and freeze the other half of chopped onion in a freezer bag. When you need another half of onion just put the frozen onion directly into your wok and it will cook/thaw at the same time.
Thanks!Quote:
Don't throw out any unused and unwanted leftover wine. Pour it into a spare ice-cube tray and freeze. Next time you want to enliven up a sauce or gravy, you can just pop in a cube or two. If you have some bread that's going stale (not mouldy though) make breadcrumbs with it in a food processor. They can then be sprinkled onto pasta bake or something similar straight from the freezer for a crispy topping.
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#7 |
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Join Date: Aug 2006
Location: Doon the bottom o Scotland
Posts: 1,044
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Garners Sweet Onion pickled silverskin onions on offer for £1 in Tesco at the mo.
Also really nice wines for half price! |
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#8 |
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Join Date: Sep 2007
Location: Lost
Posts: 12,640
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Quote:
Don't throw out any unused and unwanted leftover wine. Pour it into a spare ice-cube tray and freeze. Next time you want to enliven up a sauce or gravy, you can just pop in a cube or two. If you have some bread that's going stale (not mouldy though) make breadcrumbs with it in a food processor. They can then be sprinkled onto pasta bake or something similar straight from the freezer for a crispy topping.
![]() ![]() Short for time and cooking cottage or shepherds pie.....pop the mashed potato on a baking tray while the meat base is still cooking.....use a fork to flatten it out and mark the top...put it under a hot grill to brown. Serve |
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#9 |
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Join Date: Jun 2008
Posts: 15,890
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Don't throw away your parmesan heels. You can freeze them and add them to soups or stews later on. It's really nice, I swear.
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#10 |
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Join Date: Aug 2006
Posts: 12,236
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Quote:
Don't throw away your parmesan heels. You can freeze them and add them to soups or stews later on. It's really nice, I swear.
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#11 |
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Inactive Member
Join Date: Mar 2008
Posts: 7,743
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Never put your head over the pan when reducing an onion and balsamic vinegar mix!
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#12 |
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Join Date: Sep 2008
Location: around
Posts: 2,627
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my left over bread crusts, make into breadcrumbs put in freezer (breadcrumbs always handy) they don't stick together either or if they do they fall apart between fingers
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#13 |
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Join Date: Aug 2006
Posts: 12,236
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If you want a milder taste of garlic, add it at the beginning of the recipe. For a stronger flavour, add it towards the end.
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#14 |
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Join Date: Jul 2009
Posts: 6,125
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Guaranteed lump free mashed potatoes:
If you don't have a ricer, but use one of those mashers, and still have lumps, try a metal sieve. As with regular mash, make sure the potatoes are very soft, and simply push them through the sieve with the back of a spoon. Never a lump in sight. * Extra tip - for a bit of extra flavour, boil up a vegetable with the potatoes, and mash that up with them - my favourite for this is parsnip mmm. |
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#15 |
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Join Date: Jun 2004
Location: Worcestershire
Posts: 59,800
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Quote:
Never put your head over the pan when reducing an onion and balsamic vinegar mix!
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#16 |
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Inactive Member
Join Date: Oct 2009
Location: Playing with Lego
Posts: 2,660
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Quote:
Never put your head over the pan when reducing an onion and balsamic vinegar mix!
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#17 |
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Join Date: Jun 2008
Posts: 15,890
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I sometimes add ground cinnamon to my coffee before brewing. It just adds a little extra something.
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#18 |
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Join Date: Jun 2008
Posts: 15,890
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Quote:
Never put your head over the pan when reducing an onion and balsamic vinegar mix!
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#19 |
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Join Date: Jun 2008
Posts: 15,890
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Quote:
I have about a dozen in my freezer and always add one when i'm doing a long slow ragu. So much flavour.
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#20 |
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Join Date: Aug 2006
Posts: 12,236
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#21 |
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Join Date: Jul 2009
Posts: 6,125
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Eat home made Brownies every day.
Sorry epicurian, couldn't resist ![]() One more tip from me today. For perfect fried rice, simply make sure the cooked rice is COLD before frying (and obviously well drained) as this prevents it getting clumpy. |
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#22 |
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Inactive Member
Join Date: Oct 2009
Location: Playing with Lego
Posts: 2,660
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#23 |
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Join Date: Jan 2006
Posts: 3,638
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* I like the marmite tip*
![]() This is the best tip I had recently. When rolling out those frozen pastry sheets place them between a sheet of clingfilm. Another tip for stews casseroles curries etc. Microwave an aubergine for 4 mins on med, scrape out the centre, mush up a bit and add to your pot. It really works like magic, makes it creamy, thickens and adds a really yummy taste. If you go to bootsales look out for a tupperware container called a multi saver. It's square with a lid and with a drainer inside. Should cost only a quid. It's great for cooking rice, fish or veg. Fish or veg are placed in it, boiling water added to sit in the base. You then just put on the lid, go away and leave it to cook on their own. Rice or pasta needs to be started off in a pan, then after about 2 mins boiling transfer to the multisaver pop the lid on and leave it . Makes lovely fluffy rice, They free up a cooker ring and save fuel Can also be used as an ordinary tupp. container for salad in the 'frig. |
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#24 |
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Forum Member
Join Date: Jan 2006
Posts: 3,638
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Quote:
You strange person.....unused/left over wine! *shakes head*
![]() ![]() Short for time and cooking cottage or shepherds pie.....pop the mashed potato on a baking tray while the meat base is still cooking.....use a fork to flatten it out and mark the top...put it under a hot grill to brown. Serve |
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#25 |
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Forum Member
Join Date: Jun 2008
Posts: 15,890
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Quote:
Eat home made Brownies every day.
Sorry epicurian, couldn't resist ![]() One more tip from me today. For perfect fried rice, simply make sure the cooked rice is COLD before frying (and obviously well drained) as this prevents it getting clumpy. I thought we'd moved on to creme brulee? ![]() Good tip. I've always used day old rice when making fried rice. |
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