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How not to be an idiot sandwich in the kitchen.
Like how to cook the perfect steak, how to make perfect pasta, and the importance of LAMB SAUCE.
Simply smash it, rip the cloves apart, and shake it between two bowls for ten seconds. The cloves will separate from the papery skin, leaving you with perfectly peeled garlic in no time.
See the full video here.
If your fruit is not quite ripe enough, place it into a brown paper bag with a banana. The banana will speed up the ripening process, leaving you with perfectly ripe fruit in no time.
According to Gordon, the secret to cutting herbs is to "chop them, not bruise them." If you roll up soft herbs (such as basil) tightly before slicing them, the herbs will hold on to their "goodness" rather than bleeding it onto the cutting board.
Instead of wasting time picking leaves off of cilantro and parsley stems, use the blade of your knife to gently shave them right off.
It neutralizes the heat and prevents unwanted spreading of the burn. Ever itch your eyes after cutting a jalapeño? This will prevent that.
Just cut them in half horizontally and scoop out the flesh with a spoon. No peeler needed!
If it detaches easily, the pineapple is ripe and ready to eat!
The acidity of the lemon juice will stop them from browning while the water creates a barrier between the flesh and the oxygen.
Simply tighten it for finely ground pepper or loosen it for coarse pepper "perfect for steaks and fish."
And after draining it, season the cooked pasta with salt and black pepper directly in the colander.
Right before your scrambled eggs are done cooking, add half a tablespoon of cold crème fraîche to quickly cool them down and prevent overcooking.
When cooking steak, compare it to the firmness of your hand. Rare is the fleshy part of your palm, medium is your lower wrist, and well-done is the top of your wrist.
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