1. Boiling eggs continuously is a waste of energy. Instead, once the water boils, turn off the heat and leave the eggs in the pan for about 15 minutes. This has the same effect as leaving the eggs in a constant boiling water.
2. If an egg is properly hard boiled, spin it on a hard surface. If the egg doesn’t spin easily, it isn’t quite cooked.
3. When trying to separate the egg yolk from white, take a bit of tightly rolled kitchen towel you have heated up in boiling water and hold it near to the yolk. The heat will draw the yolk towards the towel, hence giving you a “clean” yolk, free of white.
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1. Scrambled eggs are delicious, however, the process of making them usually leaves us with an eggy saucepan which are hard to scrub. To prevent this, scramble eggs in a heat-proof glass bowl placed in a pan of boiling water.
2. Amazing but true! When eggs are stored pointed end down, they will stay fresher. If you have a stock of eggs and are not in a hurry to use them, try this method.
3. This is a trade secret passed down generations and i absolutely have no idea how it work, but it works. To stop boiling eggs from cracking, add a cold metal spoon to the water before it comes to boil. Anyone know how? Why? Please comment.
Information
Carrots are most noted as a source of beta carotene, which the body converts to usable vitamin A. Vitamin A is essential to the good health of the retina, but despite the carrot’s reputation as a vision enhancer, its consumption has not been shown to help with most vision problems.
Among vegetables, carrots are second only to beets in sugar content. They are also high in soluble fiber, potassium, calcium, phosphorus, vitamin C(when raw), and vitamin E.
Carrots have an excellent nutrition profile, practically free of fat and sodium, so do include them in your diet even though they are higher in calories than many vegetables.
Tips
1. Scrub carrots with a brush under running water to remove surface dirt and bacteria, even if they look clean. This is preferable to peeling, since many of the carrots nutrients reside in or just under the skin.
2. Though raw carrots are delicious and nutritious, it is advisable to also eat them cooked because slight cooking makes their beta carotene more accessible. Eating tomatoes with carrots will also help maximize the body’s utilization of beta carotene.
3. Carrot tops are an excellent indicator of freshness, if they are crisp and bright green, then the carrots are fresh from the harvest.
4. The best quality carrots are ruddy orange in colour, not pale or yellowish; the darker their colour, the more beta carotene they contain.
Here is a guide to growing your own carrots:
Hi, below is a list of time and money saving tips for Fruits, Vegetables and Sauces:
Fruits
1. To stop Cut Apples from turning brown, we can sprinkle them with lemon juice. There are many other ways as well, this is a cheap and convenient way which i recommend.
2. Old wrinkle lemons can be restored back to their former glory by boiling them in water for a few minutes and leaving them to cool.
3. To get the juice out of citrus fruits easily, roll the fruit back and forth over a hard surface before cutting it in half.
Vegetables
1. For very white cauliflowers, add some milk to the water when cooking it.
2. Carrots are easier to scrape if dunked in boiling water first.
3. To prevent mushrooms from shrinking when cooked, soak them in a little boiling water first.
Sauces
1. To get the best from wine in sauces – put the wine in a pan and bring to boil. Set light to it with a match. The flame will burn off the alcohol and any sharpness. Add a touch of sugar to sweeten and add to the recipe.
2. Too much salt in your sauce is a problem, resolve this by dipping a sugar cube into the sauce and swirl around on the surface for a minute or two.
3. If you have left-over wine, pour into ice-cub trays and freeze them. The cubes are perfect for sauces, soups and stews.
That’s all for today’s food tips. There will be more coming up, so stay tune to blogsplutter.com
Preparation time: 7 minutes
Serve this dish with a slice of whole grain toast and a glass of chilled orange juice for a great start to the day.
Ingredients
5 ounces firm or extra-firm tofu
1 teaspoon vegetable oil
1 tablespoon finely sliced scallion
1 tablespoon diced green or red bell pepper
2 tablespoons diced carrot
1/4 teaspoon curry powder
Salt and pepper
Preparation procedures
1. In a shallow bowl or plate, lightly mash the tofu with a fork so that it resembles the texture of scrambled eggs. Set it aside.
2. Heat the oil in a small skillet over medium heat. Saute the scallion, pepper, carrot and curry for 2 to 3 minutes, or untill the vegetables begin to soften. Reduce the heat to low, and stir in the tofu; cook for about 1 minute or until the mixture is hot. Serve immediately. Salt and pepper to taste.
This recipe makes 1 serving.