Cooking Tips and Tricks

• Do not throw away the lemon after squeezing the juices out of it. Put it in the pressure cooker when cooking. This will prevent the inside of the cooker from turning black.

• Dry lemons are also effective. Rub the surface of a chopping board with a halved lemon to get rid of onion, garlic or fish smell. It works for the hands too.

• When making green banana wafers use a potato peeler to produce the thinnest slices.

• Basil leaves are tender and bruise very easily, so never chop them with a knife, but tear them lightly with your fingers immediately before using.

• Warm the filter slightly before use while preparing coffee decoction. This will prevent clogging and will facilitate the easy and quick flow of decoction through the filter.

• Do not bother making small quantities of wantons, they freeze well and are very handy for deep fried pre-dinner nibbles, so make in bulks

• You can create your own tea bag by putting the required amount of tea in a muslin bag on a string and adding it to the pot , you can remove this bag easily when the tea has steeped enough and it helps not only in cleaning, but also the leaves can be easily scattered in the garden.

• To make vinegar last twice as much, divide the vinegar in two bottles and add water which has been boiled, after a week it will come up to full strength again.

• If you want to avoid using colour in tandoori chicken, use lime water and turmeric instead.

• To remove the lemon rind from a grater run a straight bladed knife across the grater and remove the rest with the help of a toothbrush.

• To remove unpleasant odours from the oven, place a wide pan with warm water in which used tea leaves have been added and leave it to stand in the oven for some time. Even a bowl of warm water with vinegar or lime juice does the trick.

• Always use 2 bowls for breaking 2 or more eggs. Use one bowl to break one egg at a time and collect the clean broken egg in the other. If an egg is bad, then that can be identified and thrown and not mixed with the rest.