Here is a collection of tips to help make your culinary journey easy and fun.
Feel free to add your own too so we all as a community can benefit.
Tomato Peel: To peel the skin off the tomatoes, soak them in boiling hot water for 5 minutes. Take them out and the skin will peel off with ease.
Crispy Chicken: Rub the skin of the chicken with mayonnaise before baking. It will come out of the oven crispy and brown.
Tenderize Meat: Rub both sides of the meat with olive oil and vinegar. Let it the meat rest for about 2 hours.
Cooking Fish: For each inch of the thickness of the fish, cook it for 10 minutes.
Chopping Onions: To shed less tears, either freeze or refrigerate the onions before chopping or cut the root ends of the onions right at the end.
Baking Potatoes: To reduce the time spent in baking potatoes, let them stand in boiling water for 15 minutes before putting them in the oven.
Fluffy Mashed Potatoes: Reduce the quantity of milk added to the potatoes and substitute with dry powdered milk.
Cooking with Yoghurt: To reduce calories, substitute sour cream with yoghurt in your recipes.
Storing Lettuce: To prevent lettuce from going bad, pat them dry thoroughly and wrap in kitchen towels before storing.
Cooking Pasta: Add 2 tsp of olive oil in water while boiling pasta. It helps prevent the pasta from sticking together.
Meatloaf: Rub cold water on the meatloaf before putting it into the oven. It will prevent it from cracking
Burger Patties: Keep dipping your hands in cold water when making burger patties with mince meat. It helps prevent the meat from sticking to your hands.
Storing Cheese: Pat the exposed edges of cheese with butter in order to prevent them from hardening.
Cleaning the Oven: Sprinkle salt over any spills in the oven. It will lift off easily once cooled.
Boiling Eggs. To remove the egg shell easily from hard boiled eggs, add a tsp of salt in the boiling water. Rinse under cold water and peel with ease.
Sushi Rice: When placing sticky rice on seaweed mats to make sushi, keep dipping your hands in cold water to prevent the rice from sticking to your hands and tearing the seaweed mats.
Slicing Sushi: Before slicing sushi rolls, refrigerate for an hour to set. Keep dipping the knife in water to prevent the rice from sticking to the knife.
Baking Cakes: Always use shining metal pans or non-stick pans. These will prevent uneven and excessive browning.
Chiffon Cakes: Do not grease the pan before pouring the cake batter. It prevents the cake from falling out when inverted.
Runny Icing: If icing runs down the side of the cake, sift come icing sugar over it to thicken and stop the dripping.
Pie Crust: For a perfect pie crust, make sure all the ingredients used are cool.
Sliced Apples: To prevent skinless apples from turning brown, brush them with some lemon juice before storing.
Storing Ice Cream: Store ice-cream covered so that it does not absorb the flavors and odours of other food kept inside the fridge.
16 tablespoons = 1 cup
12 tablespoons = 3/4 cup
10 tablespoons + 2 teaspoons = 2/3 cup
8 tablespoons = 1/2 cup
6 tablespoons = 3/8 cup
5 tablespoons + 1 teaspoon = 1/3 cup
4 tablespoons = 1/4 cup
2 tablespoons = 1/8 cup
2 tablespoons + 2 teaspoons = 1/6 cup
1 tablespoon = 1/16 cup
2 cups = 1 pint
2 pints = 1 quart
3 teaspoons = 1 tablespoon
48 teaspoons = 1 cup