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Food/Cookery tips - to read and share yours
amyawake
22-02-2013
Tips on selecting, handling and cooking foods.

Here are a few of mine to kick us of. Please share yours.

Refreshing Day-Old Baguette
Preheat grill, with lowered rack. Handle baguette with very wet hands, so crust is moist. Place on rack on medium heat - watching carefully. The crust will again start to stiffen before going crisp; turn it over to ensure whole baguette is crisped.

Handling Chillies - the easy way
Oil your fingertips! Then roll the chilli on chopping board. This will easily release the seeds once the top is sliced off. Cut as required. When done, wash hands. You will find that the oil coating makes it less likely that the chilli remains on your fingertips.

Making Use Of Oven Space
If you are just putting one item in the oven, I find this is a waste of space. I often like to combine my baking with at least one other item. The most popular, constant food item that I bake alongside the main bake is a whole red pepper on an oiled dish. If not wanted with the main dish, I find this can be used in many ways the next day, e.g. in sandwiches, soups, sauces, or as a topping for a pizza.
amyawake
23-02-2013
Getting the most juice from a lime
Choose one that is NOT deep green but yellowish. Before juicing, roll it on the table (to loosen the inside) - yields more juice. Rolling also applied to lemons and oranges too.

Boiling an egg without shell breaking in pan
Take out of fridge about half hour before cooking. With a small pointed knife, get the wider end of the egg and peck at it (like a chick)....a hole will form. This is the air end.

Making better use of oven space
When baking something, can also put a raw potato (lightly slashed) on the rack above. Doesn't really matter for how long since the use is for rosti - another day e.g. tomorrow. Potato will be partially cooked so can be grated in the usual fashion for rosti. The advantage being that it is not watery (as would be the case with a raw potato) and yields a better rosti.
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