Category: Grub Garage
*Is your granulated sugar lumpy? Place several saltine crackers in the
container and cover it tightly.
* If you have a block of cheese that has dried out, don't throw it
away? Store it in freezer. When you need to grate it for a recipe, slice
it thinly, without thawing. Frozen cheese crumbles easily. It is perfect
for making macaroni and cheese.
* Do you need to freshen dried out coconut? Place it in a strainer over
a steaming pot of water for a few minutes.
* Sticky rice? Rinse it thoroughly with warm water to wash out the
excess starch. This will cause the grains to easily separate
thanks for those tips texas
Yeah, thanks for the tips, but I have a few more to do with cooking. When heating things like baked beans and soup, never do what I did and turn it up to make it come to the boil faster! You'll buckle the saucepan and burn all the vegetables and stuff in the soup, leaving a sort of skin on the bottom and you'll have cold soup on top. In fact, just bung it in your talking microwave if you have one. When you want something quick like Potato Waffles with cheese, just stick them in the toaster for one to two sessions, straight from the freezer. Saves burning yourself sticking them under the grill. When heating baby milk, don't use one of those commercial bottle warmers which take around 15 minutes to warm the bottle, simply stick it in the microwave for 20 to 30 seconds. When blitzing a toasted sandwich in a sandwich press or sandwich maker,do not cook for more than 3 minutes on the highest setting. When making a hot drink, do not imagine for one minute that those stupid liquid level indicators are better than your left or right index finger. At least your finger will tell you when you're near the top of the cup and not halfway up the inside of the cup likethe leveller does, so some poor sod'll only get half a cup of tea or coffee.
I'd like to add some. for one thing, when you are cooking baked beans, soup, or other such things from a can, you don't need to get them all the way to the boiling point! The same goes for pasta sauce which is premade. They merely need to be heated up. When your pasta is at it's desired point and you dump it into your collender in the sink, run cold water over it for a few seconds. This will stop the cooking process. It won't make the pasta cold, trust me. Also, when you are cooking pasta, put a small amount of salt and/or olive oil in the water first. This will lessen the pasta sticking together and sticking to the pot if you aren't constantly stirring it.
I'll have to remember these.