Simple Tips & Tricks

Here are some useful tips and tricks you can use in your everyday life. It will help you make something easier with improvement with what you have always known. We all need the happier life with everyday solutions, save time and money with these tips and tricks.

ONION

To caramelize: in a nonstick frying pan, heat 1 tbsp (15ml) oil over medium heat. Add 2 cups (500ml) sliced or chopped onions; cook slowly until soft and caramel-colored. If necessary, add 1 tbsp. (15ml) water or white wine to prevent sticking while cooking.

RED BELL PEPPERS

To roast: Place whole pepper on a baking sheet, piercing each near the stem with a knife. Bake at 425F (220C) for 18 minutes. Turn and bake for 15 minutes or until the skins blister. (Or roast on the barbeque, turning frequently, until skin is completely charred). Place in a paper or plastic bag seal and let cool for 10 minutes or until skin is loose. Peel and discard seeds.

CHOPSTICK ETIQUETTE

Yes, just as with knives and forks, there are manners when using a chopstick. We’re not sure how authentic these points of etiquette are. However, they might keep you from offending your host.

  1. To prevent “double dipping” use larger ends of chopsticks to choose food from a common platter. The trick here is to remember to turn them around before starting to eat again!
  2. Do not pass food from one pair of chopstick to another.
  3. Don’t stick chopsticks upright in rice.
  4. Do not spear food with chopsticks. If food needs to be “cut”, pick up food and bite off portion.
  5. Use chopsticks to eat solid pieces in soup (such as wonton, broccoli, pea pods), then use the open-bowled spoon for the broth.
  6. Don’t use chopsticks to pull bowl or plates towards you.

IN COOKING VEGETABLES

*** Some of the important vitamins in vegetables dissolve in water (are water-soluble). In order to prevent the loss of these vitamins, vegetables should be cooked as quickly, and in as little water, as possible. This will shorten the cooking time.

*** Never overcooked vegetables because a crisp, undercooked vegetable is more colorful, better-tasting, and better for you than a limp and soggy one. Cooking time for vegetables will vary, depending on how fresh they are. As soon as they are tender but not limp, remove the pan from the heat and drain the liquid (there should be very little).