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Your online resource for all things culinary |
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� Marinate meats, poultry and fish for extra flavour
� Try using natural or Greek yogurt instead of mayonnaise or cr�me fra�che instead of double cream
� Remember that most vegetables cook much more quickly than meat and poultry so make allowances and only start cooking them when the meat or poultry is almost ready to be served
� When following a recipe, assemble the all ingredients before you start the preparation unless there is a big gap between stages
� Always preheat the oven or grill to the right temperature before starting to cook
Preparation and Kitchen Tips for Students
� Save on the washing up by lining roasting tins, trays and the grill pan with aluminium foil
� Open tins upside down so the contents don�t stick to the bottom of the tin
� Rinse out tins and jars of tomatoes or sauces with a very little water, wine or stock and add it to the rest of the contents
� Keep small jars for making salad dressings. To make salad dressings in a jar, simply place all the ingredients in the jar, cover with the lid then shake vigorously until the mixture emulsifies
� Clear up as much as you can as you go along to save a mountain of work at the end of your meal
� Before you sit down to eat your meal, place used utensils, pans or bowls in a sink full of hot soapy water so when you come to do the washing up they'll be easier to get clean
� Hang up tea towels as soon as you've used them to wipe up so they don't stay soggy for long periods of time
� Clean the cooker top and work-surfaces every time you use them. Even if they look ok, give them a quick wipe over |
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