Welcome to our latest tips section
In our tips section you can find cooking tips, storing and refrigeration tips, cleaning tips, health & diet tips, roasting and baking tips and much more. To view tips about a specific category use the
Browse tips menu on the left. To find a specific tips use the search function on top. Simply type one or more keywords regarding the tip you are looking for and press the
Go button. If you do not find what you are looking for, check back soon. Our site is continuously being updated with new content.
Snail preparation in Court Bouillon To prepare snail or esgargot flesh for cooking, put them in Court Bouillon and simmer for 60 to 90 minutes. To make the Court Bouillon mix 1/2 part of white wine, 1 part of water, parsley, bay leave, thyme, onions, garlic, anethum, carrots, salt and pepper in a cooking pot. Bring to a boil, add snails and simmer for about 90 minutes. The quantities of each of the ingredients may vary, according to your personal taste; you may also add and/or remove ingredients.
You can also strain the Court Bouillon liquid and use it as stock in snail recipes
|
| Serving cheese Cheese is best served at room temperature. Take the cheese out of the refrigerator and let it up to 15 minutes, before serving. |
| Cleaning overflowing juices from pies When baking, sprinkle
any juice overflowing from pies with salt. This will turn
the juice into a crisp that can easily be removed later on. |
| Safety with raw meat, poultry or fish Always clean surfaces that come in contact with raw meat, poultry or fish before placing on them any food you are about to eat. To clean surfaces, use warm water and soap. |
| Preventing food from sticking on the grate Spray the grate with non-stick oil or coat it with vegetable oil to prevent the food from sticking on it. |
| Preserving the color and reducing the smell of red cabbage To preserve the color of red cabbage when cooking it, add a tablespoon of lemon to it. This will also reduce the smell of the cabbage
|
| Preparing coals for grilling To prepare coals for grilling, prepare the charcoal fire about 30 minutes before. This will give enough time for the coals to reach medium temperature, which is what we are looking for. At medium temperature the coals will be covered in ash. To check if the coals are ready for grilling, spread them on a single layer and hold the palm of your hand above them, at cooking height. The coals are ready if you can keep your hand at that position for a maximum of 4 seconds. |
| Melting chocolate When melting chocolate, make sure that your hands, utensils and bowls used are completely dry. Water is the worst enemy of melted chocolate. Also, avoid high heat. Use a double boiler or a bowl over simmering water for melting chocolate, stir often and be patient. |
| Melting cheese Before melting, bring the cheese to room temperature. Melt
cheese over low heat to prevent the separation of oils and
liquid. |
| Long term storage of lemons Squeeze lemon juice, pour into ice cube tray and freeze. When completely frozen remove from tray and store in sealed freezer bags. Lemon rind can be stored by peeling the lemons and storing the lemon rind directly in freezer bags. |
