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11 Essential Kitchen Tricks and Tips

This might seem obvious to some people, but so many cooks/chefs forget the #1 rule in cooking; TASTE YOUR FOOD. And not only the finished product; taste as you go. It's the only way to know if the seasoning is right and if there are any "off" flavors going on

No 1

No 2

Oil binds and removes pepper heat better than water, and it works on your hands too. If you've been chopping hot peppers with bare hands wash them with oil, wipe the oil off, then wash the oil off with dish detergent. I check to see if I've removed enough heat by touching my finger to my tongue. Sometimes I have to go through the routine a couple of times. No more burned eyes from forgetting and rubbing them.

To remove the smell of garlic from your hands just wash your hands while handling any stainless steel utensil. Any piece of stainless will do the trick. Like magic.

No 3

Week 4

Separated a head of garlic into cloves by putting two metal bowls together to make a sphere, and shook the head in the bowls. Once you open the bowl you will see cloves separated.

Spray measuring cups and spoons with nonstick spray or oil before measuring sticky liquids

No 5

No 6

A wooden spoon balanced on top of a boiling pot will stop it from boiling over.

Place a wet towel under your cutting board to steady the cutting board.

No 7

No 8

Kitchen disinfectant:

With a spray bottles pour in distilled white vinegar; Spray on surface, leave for a minute, wipe and let dry.

Wooden utensil (including knife handles) and cutting board maintenance:

Clean with above disinfectant regularly. A couple of times a year wipe with mineral oil,  and set out in the sun, it helps the oil to penetrate and sunlight is a natural disinfectant.

Peel Ginger with a Spoon

Ginger can be tricky to peel with all its bumps and irregularities. Rather than using a paring knife or vegetable peeler, reach for the spoon. Scrape it against the skin and it'll come right off, following every contour and minimizing waste.

No 9

No 10

Defrost Meat on Aluminum Trays

The fastest way to defrost meat is under a cold running tap. But if you want to save water and speed things up a bit, place your meat on an aluminum sheet tray or skillet. Aluminum is a great conductor of heat and will draw energy from the surrounding environment into your frozen meat much faster than a wooden cutting board or wood or stone countertop. You can cut defrosting times down by about 30 percent this way. It also works on soups, stews, and anything frozen flat.

Store Greens and Herbs with a Damp Paper Towel

You can extend the lifespan of washed herbs and greens by several days by rolling them up in damp paper towels and placing them in zipper-lock bags with the seals left slightly open.
The paper towels will even give you a built-in freshness indicator. At the first hint of decay, you'll see darker spots of liquid forming on the paper towels. This is a good sign that you should use up your herbs and greens within a day or two.
Simply just put a napkin or two in the bag with your lettuce and it will last a lot longer.

No 11

Food in December Season


Agbalumo (Africa Fruit, Udara, Utien)
Hog Plum (Iyeye, ngulungwu, yeye, Isada)

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