Cooking Hints And Shortcuts

[Dylan]

Mix 3 cups of basil or arugula, 3 to 6 gloves of toasted garlic (number dependent on taste), 1/2 cup of pine nuts or walnuts, 1/2 cup of parmesan cheese, and olive oil in a food processor. Only add enough olive oil to make it a creamy paste, then put the pesto in an ice cube tray to freeze for 15 minutes. Take them out and wrap the cubes individually then add to pasta, chicken, salmon, ect. Use a little more olive oil to loosen the pesto each time. I've also experimented adding red pepper and sichuan pepper with the basil or arugula.

Whenever I see or hear 'arugula' I always instantly think of Steve Martin in 'My Blue Heaven'

 

[Hellerad]

Half of a banana can substitute for an egg if you are making cookie dough. Gives the final product a lighter texture too.

 

[Hellerad]

Potato absorbs sodium. Can save an over salted sauce with a peeled potato if you have one handy.

 

[ijjysmith]

If a recipe has say 'use 6 eggs' you can easily use 3. I found this out this weekend because I started making (another) Orange and alomond cake but realised I only had 3 eggs. Worked fine.

 

[chrismpw]

To cook rice in an every day pan, fry for around a minute in a little oil, stirring, then add salt then enough water to cover by around 1cm (depending on your pan). As the rice absorbs the water, add more a little at a time, but never drenching the rice. The result: fluffy non-stuck rice, just like in a restaurant.

Also - turmeric - a superb antiseptic if you cut yourself cooking.

 

[Sid James]

To cook rice in an every day pan, fry for around a minute in a little oil, stirring, then add salt then enough water to cover by around 1cm (depending on your pan). As the rice absorbs the water, add more a little at a time, but never drenching the rice. The result: fluffy non-stuck rice, just like in a restaurant.

Also - turmeric - a superb antiseptic if you cut yourself cooking.

How'd I miss this thread for so long ... anyway .. this sounds easy ... have my own method also works

Put rice in pan (need a lid as well)
Add water to 1 inch above the level of the rice
Boil until water is just bubbling through the top of the rice, looks a bit like the surface of the moon, all pitted and that
Immediately put on a tight fitting lid
Leave on the lowest heat for 5 mins
Remove from heat and leave for 15 mins
After 15 mins or longer, remove the lid and fluff up with a fork, depends on your rice this bit

Important once the lid is on don't remove until the process is complete as the steam will escape and it wont work

 

[Ashtonian]

perfect easy scrambled eggs.

Crack eggs into a microwave proof dish
Add milk, more than you need, very important this, dont flood it completely, just add the normal amount, and add like a spash or two more.
Add salt and pepper.
Add a generous amount of butter
Whisk altogether until egg is ready.
Microwave until egg is done
Drain excess milk/juice/butter from egg
And enjoy


As nice as any egg you will make with a pan, the secret is letting the egg cook in the milk rather than simply with heat or oil.

 

[Baines' left foot]

To cook rice in an every day pan, fry for around a minute in a little oil, stirring, then add salt then enough water to cover by around 1cm (depending on your pan). As the rice absorbs the water, add more a little at a time, but never drenching the rice. The result: fluffy non-stuck rice, just like in a restaurant.

Also - turmeric - a superb antiseptic if you cut yourself cooking.

Save yourself the pain and get one of these:

 

[ijjysmith]

perfect easy scrambled eggs.

Crack eggs into a microwave proof dish
Add milk, more than you need, very important this, dont flood it completely, just add the normal amount, and add like a spash or two more.
Add salt and pepper.
Add a generous amount of butter
Whisk altogether until egg is ready.
Microwave until egg is done
Drain excess milk/juice/butter from egg
And enjoy


As nice as any egg you will make with a pan, the secret is letting the egg cook in the milk rather than simply with heat or oil.

Hold on. You microwave scrambled eggs?!?!?!

 

[gaino92]

Hold on. You microwave scrambled eggs?!?!?!

It tastes great, done it many times

 

[summerisle]

Scrambled eggs : pan of simmering water and put waterproof bowl on top. Lightly whisk eggs and put in bowl. Gently mix eggs occasionally, takes about five minutes. Add knob of butter and season just before they are done.

 

[ijjysmith]

It tastes great, done it many times

But better than when done on a hob?

 

[ijjysmith]

Scrambled eggs : pan of simmering water and put waterproof bowl on top. Lightly whisk eggs and put in bowl. Gently mix eggs occasionally, takes about five minutes. Add knob of butter and season just before they are done.

Sounds much more like it.

 

[gaino92]

But better than when done on a hob?

On par at least, its a lot more fluffy in the microwave I think

 

[ijjysmith]

On par at least, its a lot more fluffy in the microwave I think

I mean happy to try anything. I do tend to utterly destroy the pan using a cooker!