When spooning muffin batter into muffin cups or liners, use an icecream scoop. It ensures that each muffin is the same size and they look pretty as they all have a consistent rounded top.
As our world gets faster and we have less and less time, we are continually looking for ways to cut back. I remember days when pretty much everything was cooked at 350°F. Nowadays, my temperature gets buzzed up to 425ºF. Sure it takes longer at a lower heat, but you retain more flavour and as it turns out, it’s better for you anyway.
Researchers have found that carcinogenic compounds (heterocyclic amines – HCAs and polycyclic aromatic hydrocarbons – PAHs) are created when meats are cooked at high temperatures. Nowadays when bacteria borne illness are more likely from our meats, it’s imperative that we cook them well. But cooking at a lower temperature does protect against this. So does marinating (July 21, A Better BBQ).
So if you are cooking with meat, slow down and turn down the oven or burner to give your food some flavour and you some protection against these compounds.
#10. Adding too much salt in a dressing or cold sauce can be countered by adding a squeeze of lemon. A half peeled potato in a soup, sauce or casserole for 5 minutes will counter too much salt in a cooked dish.
#7. Make sure your water is really fast boiling (a rolling boil) before adding pasta to cook. This stops it sticking.
#8. If it grows under the ground, put it in cold water and bring to a simmer to cook. If it grows above the ground, cook it by putting it in boiling water.
#9. A little vinegar to the cooking water of cabbage or cauliflower to prevent lingering odours in your house.
#6. Have separate cutting boards for different foods. Raw meats for sure but have one specifically for onion and garlic too. There is nothing worse than biting into slices of pear cut on the same board as an onion. If you have a slider, put a piece of damp cloth or kitchen paper under the board to stop it moving around.
#5. Experiment with flavours directly into your pastry dough. Cinnamon, citrus zest or finely chopped nuts in a sweet pastry, herbs, seeds or spices in a savoury pastry.
#3. Pastry should be made using cold ingredients but grating the butter will make it easier to blend into the flour. Do this instead of cutting it into a million tiny pieces.
#4. Roll out pastry between 2 pieces of wax paper. You save a ton of time on clean up.