“So long as you have food in your mouth, you have solved all questions for the time being.” Franz Kafka
The REAL food kitchen blog
Freeze unused herbs.... herbs can be frozen for several months. They will lose their texture, becoming soggy and limp, yet their flavour and nutrients are retained. This means that they will be perfect for soups, stews, sauces and generally most cooked dishes but not for garnishes. Herbs that freeze particularly well are basil, dill, mint, oregano, sage, lemongrass, chives, tarragon, rosemary and thyme.
Cooking rice....before cooking rice on the stove or rice cooker, rinse the uncooked rice with cold water at least twice or when the water runs clear. This is to remove dirt and removes excess starch and makes the cooked rice less sticky.
Tenderising meat....for older or less tender meat, use acidic marinades such as lemon, wine or wine vinegar. Marinade for min 4 hours or overnight. This will also add flavour to the meat. For thicker cuts of meat, you have to find ways to break-up or soften the muscle fibres. This can be achieved by first covering the meat with cling film and using a tenderising mallet or blunt instrument flatten the meat before cooking/frying.
Perfect poached eggs.... use fresh organic or free range eggs and add 2-3 tablespoons of vinegar to the water and make sure the water is at bare simmer and not boiling.
Storing cheese.... store cheese in your refrigerator, which approximates the temperature of aging rooms. Keep it wrapped tightly in plastic, away from air. Air helps mould grow on cheese.
Making fish and chips.... substitute the water with beer for a lighter and crispier batter.