Men's Articles

Kitchen Tips


Make your life easier around the kitchen with these suggestions - and at the same time, impress friends and relatives with your 'words of wisdom'.

Saving Eggs

Don't throw away egg yolks when a recipe requires only whites, or vice versa. Save them by freezing them in an airtight container. To use the frozen eggs, thaw them overnight in the refrigerator.

No More Tears

There's no need to cry over chopped onions if you cut them near an open flame like the gas stove - but please be careful not to burn yourself!

Flavored Ice

Prevent iced drinks from getting diluted by using ice cubes made from the same beverage.

Yummy Veggies

Keep boiled vegetables crisp and ready to eat by dunking them in a bowl of ice water for about a minute after boiling and draining them. A cold bath keeps boiled vegetables from overcooking.

Lemon Aid

Besides adding lemon to food and drinks, you can use it to freshen hands, the kitchen counter, cutting boards, and the sink a bout of onion or garlic dicing.

Salmon, In The Pink?

The pinker the salmon, the fresher the fish. Or so we thought. Turns out that farm-raised salmon gets its vibrant pink colour from two vitamin A food additives found in its feed known as astaxanthin and canthaxanthin. Without them, this tasty fish would look gray and unappetising. As for wild salmon, they get their supply of astaxanthin by eating other ocean-life like prawns. But not to worry, as you'll have to consume a large amount of salmon (18kg for the next 70 years!) before you exceed the safe limit of the dye found in farmed salmon.

Pickle Power

These crisp, heavily salted vegetables make great appetisers to heavy meat dishes and rice porridge.

Pickled Onions

Crunchy small pearl or pickling onions are marinated with a mixture of pickling spices, salt and white wine vinegar. They are usually served with steak or pork chops.

Capers

The flovvei° buds of a Mediterranean bush, capers are excellent in tomato sauces, on pizzas and as an accompaniment for fish and seafood- Rinse before using to remove excess salt.

Gherkins

A traditional accompaniment to pates, smoked meats and fish, these tart pickles, also called cornichons in French, are made from small, dark green gherkin cucumbers.

Sweet Relish

Mildly sweet and tangy, and great for perking up salads, this is a mixture of finely chopped cucumber, cabbage and capsicum marinated in vinegar.

Pickled Lettuce

These crunchy Chinese lettuce slices are marinated in a soy-based solution and sugar. They go well with porridge and are available canned.

Bread-And-Butter Pickles

These tart pickles are made from thinly sliced cucumber, usually flavored with onions, pickling salt, sugar, vinegar, mustard and celery seeds, cloves, turmeric and cinnamon.

Picked Ginger (Gari)

A common item in Japanese cuisine (mainly served with sushi), these young ginger slices are marinated in rice vinegar, salt and sugar. The vinegar turns the ginger a rosy pink.

 

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