The Dinnr test kitchen sees more action
than your average kitchen (Cooking! We mean cooking action!) There is
nothing unusual about our culinary wizards whipping up a rack of lamb
with roast vegetables at 10am, or having a three course meal on the
table before it's time for elevensies. With this constant chopping
and sizzling, we have picked up a few tips and tricks. But use is
this information if we don't share it with you lovely people?
So,
read on for Dinnr's top 5 tips and tricks in the kitchen:
1. Save an oversalted dish
If the dish contains an acid – e.g. juice from a citrus fruit, vinegar or wine, then add a
little more of it to counter balance the salt. Likewise, if you've
added too much of the acid, try adding a little bit more salt!
Alternatively, add a peeled potato which absorbs any excess salt.
Ever used a “clean” chopping board, but everything you chop on it suddenly smells and tastes like garlic? A
little lemon/lime juice and a bit of salt helps. Sprinkle salt on your board, then rub with a quarter of a lemon or lime.
Let it sit for 2-3 mins before wiping with a damp cloth. And, if you end up with garlic
lingering on your fingers, rub them with a stainless steel spoon and
the smell will be gone in a flash!
3. Find out how fresh your eggs are
Fill a glass with water and pop your
egg in. Eggs that sink and sit horizontally on the bottom are fresh.
As they get older the larger end starts to rise, and eggs which float
have gone off.
4. Soften butter at the last minute
We are forever taking rock hard butter out of the fridge only to realise we need softened butter! This nifty
trick speeds up the process without turning the butter to
liquid. Boil the kettle, and fill a glass with hot water giving it a
few seconds to heat up. Then turn the glass upside down and place over
the butter. Leave it for a minute and soon you will have
perfectly softened butter.
Last, but certainly not least...
5. How to flip food in a pan.
Being able to flip food makes you look
a real pro in the kitchen. It takes a bit of practice, but mastering
this is brilliant for impressing guests and any sceptics of your
cooking abilities. (But don't worry, you can always revert back to
using utensils and turning food manually if it all goes wrong!)
The key thing to remember is that you
want to move the pan horiztonally, forward and back, not up and down.
Have you any great cooking tips to share with us?
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