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Top Tips

Top Tip 1
Top Tip 1

With pasta dishes, slightly undercook the pasta and then finish it off in the sauce. The pasta will absorb the flavors of the sauce.
Top Tip 2
Top Tip 2

Always put the pasta into the sauce never the sauce on top of the pasta.
Top Tip 3
Top Tip 3

Always invest in sharp knives, you are actually less likely to cut yourself.
Top Tip 4
Top Tip 4

When making risotto, make sure the stock you are adding is hot so the temperature inside the risotto pan does not drop each time you stir in more stock.
Top Tip 5
Top Tip 5

When possible, grind whole spices in a grinder or mortar & pestle just prior to using. Toasting whole spices in a dry skillet over medium heat before grinding will bring out even more flavor. Be careful not to burn.
Top Tip 6
Top Tip 6

Add salt and vinegar to the water when poaching eggs it keeps the egg together whilst cooking or stir the water before adding the egg (but only one egg at a time). Remove the egg from the water and chill in ice water to be used later. To reheat just blanch in boiling water.
Top Tip 7
Top Tip 7

To make mash fluffy and light, just add 1 tsp of baking powder per kg of potato.
Top Tip 8
Top Tip 8

To peel garlic cloves quicker, microwave them first for 10 seconds. They pop out of their skin instantly.
Top Tip 9
Top Tip 9

Don't store apples and carrots in the same fridge compartment. The apples emit a gas that makes the carrots bitter.
Top Tip 10
Top Tip 10

I always used to peel kiwi's, but a friend of mine showed me an easy way to remove their skin and I've never looked back ... simply cut the kiwi in half and with a teaspoon scoop the fruit out. You will end up with a perfect kiwi half!
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