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Lemons contain more sugar than strawberries.
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A great way to take off make-up is with baby oil. Just dab a little on a tissue and wipe your face.
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| When you are grinding dry ingredients using a mortar and pestle, one way to prevent them from flying out is to drop in 4-5 drops of water or lemon juice [if the recipe demands it]. |
| Substituting buttermilk for milk in muffin recipes, gives them a softer, fluffier texture and they taste better too. |
| Using preserving sugar to make preserves, jams and jellies reduces the amount of scum that accumulates on the surface during cooking. |
| Coriander has a warm, spicy flavour which goes well with lemons, calamansies and clementines. So try using them together and enjoy the flavours. |
| When making pickles and chutneys, always use a stainless steel or well coated enamel saucepan. Dont use aluminium or copper pans as these metals react with the acid in the fruit and vegetables. |
| Chop apples, pears, etc. in a bowl of chilled salted water. Drain and pat dry. This keeps them from becoming discoloured. |
| Always brush the top and sides of the cake with a food brush before proceeding with the icing. This way the crumbs won't get embedded in the icing during the process. |
| Always handle messy mixtures like fudges and chocolates with hands dusted with cornflour. It makes things a lot easier. |
| Adding a little milk while cooking cauliflower ensures that it retains its white colour. |
| Use empty vanilla bean pods to make vanillin sugar by storing in a jar of sugar. |
| If polenta starts to thicken on standing, add a little extra milk or cream on reheating. |
| To peel a pumpkin, use a large chef's knife, insert the blade into the top of the pumpkin at the stem. Push downwards cutting along the pumpkin's natural ridge to the bottom. Repeat till you have smaller segments that can be peeled with a vegetable peeler. |
| Boil half a litre of milk and as it boils, add half a cup of sour yoghurt, juice of half a lemon, two flakes of crushed garlic and a finely chopped capsicum to it. Strain, press and set to get exotic flavoured 'paneer' [cottage cheese]. |
| Spoon natural yoghurt sweetened with honey over pies and crumbles. |
| To make pancakes extra light, separate the eggs and mix the yolks into the batter first. After adding everything else, beat the whites and fold in. |
| Using only one large pavlova egg from the supermarket, you can make 36 small meringues. |
| Boiled fish stays white and firm if a few drops of vinegar or lemon juice are added to the boiling water. |
| Crumble a chicken stock cube into an omelette, scrambled eggs or quiche for a lovely change of flavour. |
| When barbecuing onions, add a few squirts of tomato sauce when they are almost done. This will give them a nice, savoury flavour. |
| Use smoked paprika to experiment with tapas style dishes, roast potatoes, sauces for barbecue or flavoured mayonnaise. |
| While cooking rice, add two drops of lemon juice. The rice will be fluffier and the grains will not stick together. |
| Put tomtoes in hot water before peeling to make the task easier. |
| For instant chutney, combine 1/2 tsp mango powder [amchur], 1/2 tsp cumin powder, 3 tsp sugar, 1/2 cup water and salt to taste in a small pan and simmer on low heat for 5 minutes. |
| To prevent Biryani from sticking to the bottom of the pan and getting burnt, spread a layer of bay leaves before layering the rice, meat and vegetables. |
| When preparing sandwiches, use a pair of scissors instead of a knife to cut the edges of the bread slices. Its quicker and the slices will look neater. |
| To make soft and creamy ice cream, add a few granules of gelatine to the mixture before freezing. The gelatine prevents the ice cream from crystallising. |
| If your soup turns out too watery and thin, add a grated boiled potato to the soup and simmer till it blends completely. |
| While preparing barfi or laddus [Indian Sweets], roast the gram flour in an oven. You will need less ghee and the taste will be much better. |
| For a high protein diet, mix soyabeans and wheat together in the ratio of 1:9 and grind together and use the flour to make rotis or tortillas. |
| Cooking brinjal, fenugreek and spinach in an iron pan enriches your food with iron. |
| To prepare vegetable biryani or korma with a meaty flavour, add a little lemon grass while cooking it. |
| If for some reason your jelly doesn't turn out well, add curd, roughly half the quantity of the jelly, sugar to taste and churn it in a mixer. Set it and serve up a novel dessert. |
| Cooking sour food (tamarind/lemon based) in non-stick ware reduces its durability and the coating is likely to peel off sooner. |
| When pan-frying, always heat the pan before adding the butter or oil. |
| A little oatmeal adds much flavor and richness when used as a thickener for soups. |
| A few drops of lemon juice added to whipping cream helps it whip faster and better. |
| Cream will whip faster and better if you first chill the cream, bowl and beaters well. |
| You won't waste flour if you dust it from a large salt shaker onto meats, fish or patties, instead of dipping the food into the flour. It's easier, too. |
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