Without further adieu….
Φ To stop a pan boiling over, insert a wooden toothpick between the pan and the lid.
TT: Personally, I think this is a waste of a toothpick and also, there’s the possibility of the toothpick falling into the pan if you happen to forget that it’s there. Or worse, if you have a gas stove as we do, it falls out and under the pan and starts a fire! I usually just cock the lid up a bit when putting it on to allow some of the steam to escape.
Φ It’s simple to stop cabbage smells while cooking ~ don’t overcook it and don’t cover the pot with a lid.
TT: We cook a good bit of cabbage but never seem to have a problem with smells. Perhaps because we usually add other flavorings to the pan so we smell the flavorings instead. I always have the lid on too.
TT: I ALWAYS do this! Who wants to eat green potato anyway? Unless you’re Dr. Seuss! Oh wait, that was green eggs…. 🙂
Φ When heating cream, use a heavy-based saucepan and a low gentle heat, allowing the cream to come to a simmer slowly. Avoid boiling rapidly.
TT: I don’t cook with cream very much except if I’m making a dessert. However, I do follow this mantra and heat it up gently.
Φ Clean a stainless steel sink by wiping with a bit of pasty toothpaste (gel won’t work). Rub in then rinse well (for a sparkling sink with fresh breath!)
TT: You can also use baking soda and get the same results.
Φ Defrost your freezer when the layer of ice inside has reached a thickness of 1cm (1/3 inch). Switch off the freezer, remove the food and thaw the freezer. Run the freezer for 1/2 an hour before refilling.
TT: I think it’s time for me to defrost the freezer….
Φ When cooking pasta, use as big a pan as possible to prevent sticking as it needs room to move around freely. Don’t add the pasta until the water is boiling rapidly.
TT: I do this all the time. Make sure you stir the pasta occasionally while cooking and add salt to the water before you add the pasta.
So there you go, your kitchen tips for the week!