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Post by simplyfood on Apr 27, 2014 15:08:58 GMT
- If you are making a curry or soup and its too salty add a chunk of potato in it and it will absorb the extra saltiness.
- When you have cooked custard and its cooling add a sheet of cling film over the custard surface to stop skin forming.
- Don't throw away old stale bread, blitz it in a food processor and freeze the bread crumbs to use in pie toppings and burgers.
- If you need to have biscuit crumbs in a hurry for cheesecake, place biscuits in a zip lock bag and crush them with a rolling pin.
- Marinade vegetables or meat without mess by placing marinade in a zip lock bag toss in the veg/ meat and zip the bag and shake it around.
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Post by Corinne on Apr 30, 2014 14:05:51 GMT
Great tips! I love the one about the potato absorbing salt.
I love custard skin!!! And rice pudding skin, ha!
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