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  • Top Kitchen Tips? What are Yours.

    Store similar things together. One of my cupboards has four shelves. The bottom layer contains all my spices, the next has my various chilis and also different types of salt, second from top has my herbs and dried veg, and the top has spares for the previous 3.

    Store tins upside down to the way you would open them, so that when you open them the more solid contents which would normally be at the bottom of the can are now at the top.

    When you buy tins of coconut milk, leave them in the car. Normally the contents are like curds and whey, ie a buttery part and a liquid part. The vibration of the car will turn the whole contents into the buttery part.

    Keep a store cupboard full of the basics. This should include rice and pasta, passata or tinned tomatoes, baked beans or other legumes of choice, tinned fish and various sauces. A variety of soups is also a good idea, as is a carton of UHT milk. This way you will never be caught without a meal in the house.

    Learn how to make a weeks worth of meals from the fewest ingredients possible, but still have enough variety to make eating interesting enough.

    Example 1: Roast chicken lunch on a Sunday. Use left over meat for a stir fry or curry on Monday. Use bones and left over veg (not potatoes) to make a stock for a risotto on Tuesday.

    Example 2: Base various recipes around your favourite basic minced beef version. I season the mince, depending on the dish, and fry until its done, then reserve. I then add finely chopped onion, garlic, carrot and celery to the fat left in the pan and saute until translucent. Add back the meat, add some Worcester sauce and beef extract to make the dish more beefy, and perhaps a dash of water or fortified grape juice .
    The above works well for a Shepherds pie style dish. For Spag Bol, I will add passata and basil towards the end. For a non trad Con Carne variant, I will add green bell peppers with the other veg, and add passata and kidney beans later, as well as the appropriate spices at the appropriate times.

    If you can, grow your own herbs. We are able to grow thyme, rosemary and oregano. Fresh herbs tend to be better than dried in most recipes, albeit we do dry oregano. Rosemary also makes great skewers for kebabs as they flavour the meat from the inside.

    I could go on .

    What are your kitchen/cooking tips?
    How to Talk to a Climate Skeptic: http://grist.org/series/skeptics/
    Global Warming & Climate Change Myths: https://www.skepticalscience.com/argument.php

  • #2
    It is obvious that your missus is French,isn't she??
    That rug really tied the room together

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    • #3
      I want a way to track produce to reduce wastage of fruit and veg.

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      • #4
        Selousi kitchen tip #1: Marry well.



        ------
        'I would rather be exposed to the inconveniencies attending too much liberty than those attending too small a degree of it.' - Thomas Jefferson

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        • #5
          1. Always cook with wine... And occasionally put some in the food.
          2. Cook everything on a stick...


          Watts Up With That? | The world's most viewed site on global warming and climate change.

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          • #6
            Originally posted by sebfrench76 View Post
            It is obvious that your missus is French,isn't she??
            Belgian actually, but I do all the cooking. The kitchen is the one room I am the boss in. Everywhere else I'm way down the pecking order.
            How to Talk to a Climate Skeptic: http://grist.org/series/skeptics/
            Global Warming & Climate Change Myths: https://www.skepticalscience.com/argument.php

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            • #7
              Originally posted by joea View Post
              I want a way to track produce to reduce wastage of fruit and veg.
              No need to waste if you get a blender. Just turn leftovers into smoothies. They don't all work , but these do imo .

              Tomato, green bell pepper, chili pepper, celery, Worcester sauce, tomato puree or ketchup. Basically a Bloody Mary without the kick, but plenty of vitamin C.

              Banana, orange and pineapple. These three items are the best three sources from which the body can make melatonin, which helps you sleep. This is also a massive boost of vitamin C.

              Greens (eg kale), avocado and pineapple. A good all rounder, healthwise.

              I often use fresh juices instead of water to max flavour. These are not from concentrate, thus keeping any fibre.

              Please note that I like the taste of these. You might not.
              How to Talk to a Climate Skeptic: http://grist.org/series/skeptics/
              Global Warming & Climate Change Myths: https://www.skepticalscience.com/argument.php

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              • #8
                If you leave something in the fridge long enough it will get better and depart of its own accord, so you don't have to throw it away.
                Hyperwar: World War II on the World Wide Web
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                The best place in the world to "work".

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                • #9
                  Originally posted by The Doctor View Post
                  1. Always cook with wine... And occasionally put some in the food.
                  2. Cook everything on a stick...


                  If that's you I'm going to give you +1 .
                  How to Talk to a Climate Skeptic: http://grist.org/series/skeptics/
                  Global Warming & Climate Change Myths: https://www.skepticalscience.com/argument.php

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                  • #10
                    Originally posted by Nick the Noodle View Post
                    Belgian actually, but I do all the cooking. The kitchen is the one room I am the boss in. Everywhere else I'm way down the pecking order.
                    A Belgian is a french who has learnt the Etiquette
                    That rug really tied the room together

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                    • #11
                      Originally posted by Nick the Noodle View Post
                      If that's you I'm going to give you +1 .



                      Watts Up With That? | The world's most viewed site on global warming and climate change.

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                      • #12
                        Originally posted by The Doctor View Post


                        +1 due shortly .
                        How to Talk to a Climate Skeptic: http://grist.org/series/skeptics/
                        Global Warming & Climate Change Myths: https://www.skepticalscience.com/argument.php

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                        • #13
                          Haven't time to list mine, but get several each issue (bi-monthly) of this magazine, perhaps the best cooking one out there;
                          Cook's Illustrated
                          http://www.cooksillustrated.com/
                          The same people whom do America's Test kitchen;
                          http://www.americastestkitchen.com/
                          TANSTAAFL = There Ain't No Such Thing As A Free Lunch

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                          • #14
                            In Chinese cooking, chilies, ginger and garlic are added first to flavour the oil. This adds to the flavour of a stir fried meal. A proper stir fried meal is cooked in seconds.

                            Western cooking often takes much longer. In fact many dishes take hours, sometimes more than a day. The best meal I've had in France was at a family of a friend of my wife, who had cooked ox-tail for 36 hours in red wine. Usually I prefer shin, another tough cut, but marinades and long slow cooking can pay dividends.
                            How to Talk to a Climate Skeptic: http://grist.org/series/skeptics/
                            Global Warming & Climate Change Myths: https://www.skepticalscience.com/argument.php

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                            • #15
                              I do most of the cooking in my house and I really enjoy it. I tell my wife... all you have to do is entertain our guests and look pretty.

                              My secret to fine cooking is never leave the kitchen unattended when preparing a meal.

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