Choosing fresh ginger Look for mature
ginger with a smooth skin and a fresh, spicy fragrance. Wrinkled skin indicates a dry root, past its prime.
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| Using cardamom to flavor stews and curries To flavor dishes such as stews and curries with cardamom, lightly crush the shell of the cardamom pod and add
the pod and seeds to the mixture. Do not worry about the shell as it will disintegrate during the cooking process. |
| Chosing fresh oregano Choose bright-green, fresh-looking oregano bunches with no signs of wilting or yellowing. |
| Garlic and bad breath To reduce bad breath after eating garlic, eat a handful or more of raw parsley. Doing so will reduce, if not completely elliminate bad breath caused by garlic. |
Easy slicing of raw beef, pork or chicken To make the slicing of raw meat (like beef, prok or chicken) easier, place the meat in the freezer for 20 to 25 minutes. That should make it much easier to slice the meat, since the flesh will be more firm and therefore easier to handle.
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How to remove the seed from an avocado To remove the seed from an avocado, follow the steps below:
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Slice the avocado in half
- Twist the avocado halves to separate them
- Tap the avocado seed with the edge of a sharp knife
- Give the knife a quisk twist to disloge the seed
- Remove and discard the seed.
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Bell peppers in Mexican and Chinese dishes Use a combination of red, yellow, green and orange sliced bell peppers in Mexican and Chinese recipes to add a more colorful appearance to the final dish.
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Using clove, bay leaf, sage and lavender as natural insect repellents You can use cloves, bay leaves, sage or lavender to repell crawling insects like ants.
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Choosing tomatoes Tomatoes that ripen on the plant have a better texture and taste than tomatoes that ripen after being picked. Chose ripe tomatoes with a bright red color.
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| Keeping the color of artichoke flesh To preserve the color of artichokes dip them in water with the juice of half a lemon. |
