Top Tips!

[TheExcession]

Things you do that really make a difference.

1. Always put cans into your cupboard upside down, then when you open them all the contents pour out easily - nothing is left stuck in the bottom of the can.

Works really well for baked beans etc.

Next...

[22s]

I really like that!

2. Put slits in bacon to stop it curling in the pan.

3. If you have fresh meat in the fridge outside of the packet (e.g. steak), flip it each day to keep it fresher for longer.

4. To defrost meat quickly without a microwave, run a thick base frying pan or baking tray until hot water until warm, place upside down on the counter and put meat on top.

[grumbledoak]

1. You can defrost food very quickly and safely with a waterproof bag (say a freezer bag) and a sink of cold water.

2. Mashed potato (just boiled potato, riced, plus milk) frozen in portions can be re-heated in the microwave.

[Mobile Chicane]

Never have a shrivelled, dried up lemon or lime in the fruit bowl, while your G&T goes without.

Slice the fruit into wedges and freeze it in a zip lock bag.

[Turbodiesel1976]

For the perfect fried egg, drop of oil into frying pan, crack egg into pan, place a saucepan lid over the egg (preferably a transparent one) leave for a few mins and voila. No basting, no flipping, easy

[Gareth1974]

One from Gordon Ramsay: If it's brown it's cooked, if it's black it's f***ed.

[Davey S2]

Fill up an ice cube bag or tray with red wine and freeze it. You can then pop a couple out to use in sauces, gravies etc as you need it.

[madbadger]

Davey S2 said:

Fill up an ice cube bag or tray with red wine and freeze it. You can then pop a couple out to use in sauces, gravies etc as you need it.

Or a better option:

Open a new bottle. Use a bit for your gravy then drink the rest of the bottle.

Cheers. :hic:

[55palfers]

If you grow cucumbers in your greenhouse, don't cut a whole cuke, just cut one in half, leave the rest growing and get it later

[stumpage]

When topping and tailing green beans. Don't take them out of the sealed bag. Shake them to one end and cut the lot in one. Now tip the bag and shake them to the bottom and cut again. 2 cuts all trimmed.

[Rude Girl]

Keep bags of white, milk and dark chocolate in the freezer. Every time you have a bit leftover, chop it in to the bag. Great for brownies, cookies and mousses

Same with fresh ginger or garlic - grate and freeze it in ice cube trays ( not silicone - they pick up the scent)

[Engineer1]

madbadger said:

Davey S2 said:

Fill up an ice cube bag or tray with red wine and freeze it. You can then pop a couple out to use in sauces, gravies etc as you need it.

Or a better option:

Open a new bottle. Use a bit for your gravy then drink the rest of the bottle.

Cheers. :hic:

This suggestion brought to you by Keith Floyd,

[Pferdestarke]

If you know your food is almost cooked in the oven, turn it off and let it cook in the residual heat. At 200c it'll only drop by around 50c in 15 minutes or so.

Warm plates in the residual heat too. There's nothing worse than a good meal going prematurely cold

[Davey S2]

madbadger said:

Davey S2 said:

Fill up an ice cube bag or tray with red wine and freeze it. You can then pop a couple out to use in sauces, gravies etc as you need it.

Or a better option:

Open a new bottle. Use a bit for your gravy then drink the rest of the bottle.

Cheers. :hic:

Exactly what I am trying to avoid though. Any open wine must be drunk.

[Engineer1]

Davey S2 said:

madbadger said:

Davey S2 said:

Fill up an ice cube bag or tray with red wine and freeze it. You can then pop a couple out to use in sauces, gravies etc as you need it.

Or a better option:

Open a new bottle. Use a bit for your gravy then drink the rest of the bottle.

Cheers. :hic:

Exactly what I am trying to avoid though. Any open wine must be drunk.

Actually I believe the full Keith Floyd advice was to drink a bottle to check then use a bottle of the same in the recipie then drink the rest, also a meal should have atleast 2 different wine based sauces.

[bobbo89]

Always check for and remove the little green sprig in fresh garlic to avoid indigestion.

When using tinned anchovies, if you dont use the full tin, simply keep the rest in the tin, still in the oil, in a seal tupperwear. The oil wont solidify and no need to refrigirate.

[MacW]

bobbo89 said:

Always check for and remove the little green sprig in fresh garlic to avoid indigestion.

When using tinned anchovies, if you dont use the full tin, simply keep the rest in the tin, still in the oil, in a seal tupperwear. The oil wont solidify and no need to refrigirate.

Punish yourself severely for not using fresh or (if appropriate) pickled.

[gobuddygo]

When making Hasselback potatoes, rest your chosen potato on a large wooden spoon then slice it, you don't then accidently cut it all the way through.

[sleep envy]

Rude Girl said:

Keep bags of white, milk and dark chocolate in the freezer. Every time you have a bit leftover, chop it in to the bag. Great for brownies, cookies and mousses

Women? With left over chocolate?

[TheExcession]

madbadger said:

Or a better option:

Open a new bottle. Use a bit for your gravy then drink the rest of the bottle.

Cheers. :hic:

Then open the cheap stuff for the table. That's certainly the way I do it!