When cooking custard, the milk never burns again when you sprinkle the sugar into the pot with the milk (not as it says on the pack: mix the sugar with a little milk and the custard powder). So: a...
Warming milk for a latte or hot cocoa in the pot is very fast, sometimes too fast. Because quickly the milk settles on the bottom of the pot or cooks over. You can avoid both with the following tips:...
Canned food can not be heated directly in the can, because otherwise the can bursts or melts the coating on the inside of the can. Tipped into a pot it usually burns, because you are surfing...
For some time I cook with a stove in two pots at the same time. The idea came to me watching a cooking show as someone melted chocolate there (pot in pot method). So if I have Potatoes are cooked,...
I just take a sheet of kitchen paper and cut it up to the middle with the kitchen scissors. Then at the end of the cut, I do a cross cut (ie, a Schnips left and right, which is not absolutely...
Liquid pudding - cause It may happen that pudding, which is on its way to becoming firm, gets liquid again. This can go so far as to give it a watery texture. This can be caused by snacking or quasi...
For the pre-heating of plates, I have always used a plate warmer. However, this is not exactly economical in energy consumption, takes a long time and heats the plate edge almost more than the...
This tip comes from a resourceful man - since I know him (both the man and the tip ;-)) - I just do it this way: You want to spontaneously prepare a dish for a soaked roll is needed - but time is...
Again and again, I read here the "horror morbid" that vitamin C (ascorbic acid) is "killed" when cooking the fruits or vegetables that contain vitamin C. That's not quite true. First of all,...
If you are preparing a dish with boiled potatoes and you want hard-boiled eggs (for example, a potato salad with egg), you can put the eggs in the boiled potato water and cook for 7 minutes. This...