Run Out of Bread? Make instant Flatbread
If you have plain flour in the cupboard, you always have bread on hand. Just take one mug of plain flour combined with 1-2 teaspoons of olive oil per person, then slowly add cold water until it’s a soft, smooth dough which leaves the bowl clean. Divide the dough into balls, roll out to a 2mm thickness then dry fry in a non-stick pan. They’ll only take a few moments and are ready when both sides have golden brown patches all over.
2. Want Perfect Fried Eggs? Steam them…
Achieve the perfect set white and runny yolk with a few splashes of water. Fry the eggs in a non-stick pan and when the whites are almost cooked, put a few drops of water into the pan, quickly cover it with a lid and turn the heat down low, or off completely, and leave for a minute or two to finish cooking. The effect will be a perfect semi-poach.
3. Garlic Cloves are Tricky to Peel… Guess what? Don’t bother
Garlic cloves are one of the trickiest items to prepare, and if you find it frustrating, invest in a sturdy garlic press, and voilà – the whole clove can be passed through it with the skin intact. It may take a bit of pushing, but once through, the flesh is passed through the holes while the skin is left in the press to be easily removed.
4. Aren’t your lemons Yielding enough Juice? Microwave them…
Save yourself the disappointment of an un-squeezy lemon by microwaving it whole for around 20-30 seconds on high. It’s just enough time to release the juices, but be careful not to go overboard and dry the flesh out.
5. Separate Yolks from Whites
Separate eggs by gently squeezing a plastic water bottle over a cracked egg. When the bottle re-inflates with air, it will scoop the yolk right up.
6. Make Eggshell Removal even Easier
Add baking soda or vinegar to the water when boiling eggs for easier shell removal. Both substances permeate the eggshells and help the albumen (that’s fancy speak for egg whites) separate from the shell.
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