Stabilise your chopping board by placing a wet chux cloth or wet folded paper towel under the board.
This avoids any unnecessary board rocking that could lead to accidents.
Avoid glass, marble and ceramic boards as they are damaging to knives.
When roasting meat or vegetables, toss them in oil, then season them with salt and pepper and toss again.
With this method the seasoning actually sticks to the food.
Chop garlic clove roughly with a knife, then add a sprinkle of salt.
Squash the chopped garlic using the knife blade flat to the board, crush, scrape back into a pile and repeat until desired paste consistency is reached.
The salt acts as an abrasive to crush the garlic quicker.
Tip 1. To make it easier to squeeze the juice from a lemon or lime, roll it back and forth on a flat surface before cutting it.
Tip 2. Squeeze citrus juice through fingertips of your clean cupped hand. This allows the juice to flow through, but your fingers will catch the seeds.
If some eggshell accidentally ends up in the bowl when cracking eggs, use an empty eggshell half to scoop up the unwanted eggshell shards.
Much quicker than fingers or a spoon.
Thanks for the tip Gordon Ramsay!
If it grows under the ground, cover with cold water and bring to the boil, eg. potatoes, carrots.
If it grows above ground, add veges to already boiled water, eg. beans, peas & spinach.
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