Log in Register

Follow Nigella on: Facebook Twitter Vimeo Pinterest

Categories

Kitchen Wisdom

  • When potatoes are stored at too cold of a temperature they can turn black or grey when cooked. To keep this from happening, store potatoes at a temperature between 45ºF and 55ºF. We do not recommend storing your potatoes in the refrigerator, but if you do, letting the potato warm gradually to room temperature before cooking can reduce the discolouration.

    "Posted by pistachio"

  • Contact with aluminium or iron will also discolour potatoes, so the best pot to use is stainless steel.

    "Posted by Lea"

  • To warm plates before serving: fill a large washing up bowl with very hot water and put all the plates inside for at least 5 minutes. Dry with a dish towel before serving up. Also suitable for delicate plates which can't be warmed in an oven.

    "Posted by Hettie"

  • Spray your plastic containers with olive oil before storing any tomato-based sauces. This will prevent staining.

    "Posted by kitchengirl"

  • Keep a sink full of hot soapy water as you are cooking/baking, and wash/rinse as you go. This saves loads of time and the dreaded piles of dishes/cooking utensils at the end.

    "Posted by Hettie"

  • Keep an open plastic bag on your counter while you chop/prep for all peelings/compostable things. Clean-up is a snap - simply tie up the bag and put it either in the garbage or your compost bin.

    "Posted by Hettie"

  • When adding Golden Syrup to a mixture - heating the spoon makes the Golden Syrup fall neatly of the spoon. Water and Golden Syrup also helps sore throats and tickly coughs.

    "Posted by AnnaP"

  • To avoid crying when chopping onions always start at the non-root end.
    If you chop towards the roots, you do not cry.

    "Posted by andreac"

  • Add bicarb of soda to a bath to stop itching - works brilliantly for chicken pox but also good for other rashes or bites.

    "Posted by andreac"

  • For small amounts: place some of the herbs you want in a narrow beker (cut of the stems of parsley...) and snip fine with sissors. Voila, perfect cut herbs!

    "Posted by Krakra58"