My Cookery Tips

My Cookery Tips

These little bits & pieces have been collected over many years from ‘professionals and amateurs’ alike. This will be a ‘living’ page, this means when I come across or remember tips I will add them to this list..my poor old brain cannot remember them all off hand!!

• Homemade Breadcrumbs.

Breadcrumbs can be homemade from stale bread, it does not have to be plain either.
Simply place chunks of bread in a food processor, blitz until fine then spread on baking tray pop into a hot oven, WATCH them or they will burn you want them golden brown.
Cool then store in an air tight jar until needed. I often make mine when I’m using the oven for another dish to save on power!!
I sometimes mix in a few dried herbs and dried chilli flakes for flavour.

• To Test if the Oil is ready for Frying.

To make sure it’s hot enough, carefully drop in a small piece of bread, if it sizzles on entry you are ready to go.

• When making stock.

One tip to abide by is to avoid any vegetable with a strong flavour they can make the stock bitter or acidic.
For example: artichokes, tomatoes, capsicums, sprouts, cabbage cauliflower, bok choy or broccoli. Use turnips in small amounts, I use only the peelings.

• Wine:

You know that end of the bottle or the odd glass left half full, that sometimes get left ?
Be sneaky & gather all together & pop into zip lock bags, they hold approx a cup full & freeze them for those recipes. It is a whole lot cheaper than opening a bottle just for a splash.

• Chicken Bones:

Save the roasted carcasses or raw bones from filleting, freeze & use in stocks when you have plenty.

Always store extra mushrooms in a paper bag.

• Sautéing:

When sautéing any vegetables, I always use butter and a splash of vegetable oil. The oil prevents the butter from burning and the butter adds flavour.

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