Friday, October 22, 2010

Useful Kitchen & Cooking Tips

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  • Use tongs for turning food, if you use a fork the food is pierced, and valuable juices escapes
  • If pan catches fire, do not pour water on it ! Turn off heat, and smother flames with pan lid, or towel wrung out in cold water.
  • If sauce go lumpy, whisk the sauce briskly in the pan, or sieve to remove lumps or put in blender.
  • If you only need a small amount of lemon juice, make a hole in a lemon with a skewer, and squeeze out amount you need.
  • Meat is easier to slice while partially frozen.
  • To thicken a casserole or stew, mix tablespoon of flour with water to make smooth but runny paste, and add to the stew a little at a time, and bring to the boil stirring well.
  • Before grating lemons, dip grater into cold water so that the peel slips off easily.
  • Dry and frozen herbs can be crumbled between finger and thumb into dish - no need to chop.
  • Always cover sandwiches with foil until ready to serve, otherwise they quickly dry out.
  • Always make sure that woodware is well dried before putting away.
  • Baking sheet should be solid and flat to avoid buckling when heated.
  • Do not put very hot pan straight into cold water.
  • Make sure that the vegetables you buy are fresh - not only their flavour, but their food value will be better.
Taken from here.

Sunday, October 17, 2010

Butter Croissants

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Description:

A croissant  is a buttery flaky bread or pastry, named for its distinctive crescent shape. It is also sometimes called a crescent or crescent roll. Croissants are made of a leavened variant of puff pastry. The yeast dough is layered with butter, rolled and folded several times in succession, then rolled into a sheet, a technique called laminating.