From the weird to the “why didn’t we think of that?”...
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If you've got a kitchen problem, chances are someone out there has solved it. The internet is awash with amazing and little-known tips and tricks to help you overcome all sorts of cooking and food preparation issues. Read on to discover our favourite 20. We guarantee you'll find at least one that changes the way you do things...
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Pasta should always be cooked for 2 minutes less than it says on the packet unless the instructions are in Italian. Always check it is cooked before draining by biting into a piece and chewing it... if it sticks to your back teeth it's not done, give it another couple of minutes, it should be "al dente" (literally "to the teeth") i.e. chewy but not hard.... it should not be soft & slimey (unless you like it that way). Drain it as soon as it is cooked to your liking & serve straight away as it will continue cooking if left in the hot water.
As to restaurant food tasting better than mine... what an arrogant comment! On the rare occasion when I chose to have something in a restaurant that I usually cook myself I am almost invariably disappointed.
For garlic, if you just gently bash the garlic, the skin comes away easily, or if you do not want to touch the garlic just put into press, skin and all, then squeeze!
As for bacon, unless you have dry cured bacon, all you end up with, if you use the tip here, is boiled bacon as all the brine comes out and the bacon cooks in that!
Whoever gave these tips obviously lives somewhere hotter than the UK and does not cook much as our oven could never be clogged up for 10 to 20 hours to dry tomatoes, nor would the butter sit in a fridge that basically froze it!
Why peel ginger, just wash and use skin as well.
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