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Kitchen Wisdom

  • What easier way to make home made chicken broth than to take the carcass of one of those store bought chickens, put it in a pot with a mirepoix (chopped onions, carrots and celery) and let it simmer for about 45 minutes? The bird is already seasoned, so you don't have to fuss with that. You've got home made chicken broth to use or freeze til you've got the itch to make a Nigella recipe using chicken broth!

    "Posted by Kendahke"

  • If you have cooked something like a lamb casserole, and you want to serve it straight away. To remove the layer of fat that floats at the top just chuck in a few ice cubes. The fat goes cold and immediately sticks to the ice cubs. Scoop out with a slottted spoon and throw away, then just bring your casserole/gravy or whatever back up to heat. Of course you could always leave it overnight in the fridge and take off the fat that way.

    "Posted by cookofthehouse"

  • If you have biro marks on leather seats, spray a little hairspray onto a tissue and dab it (don't rub) onto the ink mark and it will lift it off.

    "Posted by jolliemum"

  • After using tomato paste from a jar and there is some leftover turn jar upside down and store in refrigerator. Paste will keep indefinitely like this without going mouldy.

    "Posted by teddylover"

  • An obvious one perhaps, but bananas, strawberries, raspberries, blackberries etc. that are on the turn can all be sliced and popped in the freezer to be used straight from frozen in smoothies.

    "Posted by melbelline"

  • Freeze cheese ends (parmesan works particularly well) then sling into your soups/stews straight from the freezer to add flavour (you might like to remove before serving...)

    "Posted by melbelline"

  • Try adding a grated carrot or a grated apple to bolognaise early on in the cooking process. It is hardly recognisable by the end of cooking but adds nutrition as well as a sweet flavour which really enhances the dish. Slow and steady wins the race so try to cook your bolognaise for 2+ hours if possible!

    "Posted by melbelline"

  • I have found freezing chopped fresh herbs works really well. When making minestrone I like to add some parsley at the end but I always have some left over. It's a great time saver to be able to reach into my freezer bag and grab a handful of frozen herbs to chuck in!

    "Posted by melbelline"

  • If I'm zesting a lemon but do not require the lemon juice I slice it up. I then remove any pips and lay the slices out on a plastic tub lid to put in the freezer (or sometimes on a piece of clingy on top of a pizza box!) When frozen I tip the slices into a bag, ready to be added as an all-in-one ice and slice to my G&T. Marvellous!

    "Posted by melbelline"

  • When cooking eggs, add ½ a teaspoon of salt to the water before putting the eggs in - that way, should they crack, the whites won't run out into the water.

    "Posted by klp66"