Quick tips

Have you ever come across a moment when you think there should be a simpler way?

How do you get the last bits out from a jar of tomato puree or pasta sauce?

Tip #1
Fill the jar with a little water, put the lid back on and give it a good shake.  Pour out the liquid into what ever you are cooking and repeat if necessary.  Cook the meat or pasta for a minute or two more since there is some water added.

Tip #2
Add some pasta or mince from your dish back into the sauce jar, cover and shake.  Pour out and repeat if necessary.

How do you get the last bits out from a container of cream or honey?

Tip #3
Place the container into some warm water for a minute then it should pour straight out.


Tip #4
Heat the container in the microwave for 10 seconds at a time until warm enough to pour.


How to create some more fridge space?

Tip #5
Make a large batch of Ghee and keep it covered in a glass container in the cupboard.  It will not go bad as there are no milk solids in it and can therefore last for ages out of the fridge. This way you will not have to take up fridge space with cooking butter.


How do you get Feta cheese to keep?

Tip #6
Feta is a cheese that was always at our meal table.  It will keep far better in the fridge if it is sitting in its liquid.  When purchasing feta in a tin the cheese will be sitting in liquid.  Once opened, place all the liquid and cheese into a container with a lid and store in the fridge.

If you purchase a slice or piece of Feta from a deli ask for some of the liquid so that the cheese will keep better in the fridge at home.


How do you get the best aroma from spices?

Tip #7
Using spices in dishes is very common in Egyptian cooking.  Always use the freshest cut herbs and ground spices where possible.


Tip #8
Add spices to a hot pan such as when browning meat and fry together for a minute or two as this will release the aroma and flavour of the spices.  Add liquids only after you have completed this step.


How do you get rid of the flour taste in dishes with meat or Beshamel (white sauce)?

Tip #9
As with spices flour should be cooked a little before liquids are added as this will remove any taste of raw flour.  This is important when making white sauces for dishes such as Lasagne which has a beshamel sauce or Macarona bil beshamel (the Egyptian version of Lasagne).  When making a "Roux" melt butter and add flour then cook for a minute or two before adding the milk to make the sauce.  The same goes for meat that is coated in flour.  Brown the coated meat well before adding any liquids.

Note : A roux is a cooked mixture of equal parts of flour and fat, usually butter or vegetable oil, that is used to thicken sauces and gravies, soups or stews. 

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