Monday, 5 November 2012

Kitchen Tips for a Monday Morning

I've been a little uninspired this week for things to write about. Maybe it's post holiday blues. Maybe it's pre-Chrismukkah anticipation (yes, I said Chrismukkah, not Christmas). Maybe it's because I was sick and in bed over such a lovely weekend (I'm still a little sick, so forgive me if this post is a little rambling). Whatever the reason I just couldn't find anything I wanted to write about. But the good news is, if I ever see an article or get get inspiration when I'm out and about, I always email it to myself. I used to leave myself phone messages when I forgot to do something at work, but that was pre-iPhone. Now it's emails and it's a lot more useful. Anyway, this morning, I decided it was time for a quick look to see if I could find anything in the archive of inspiration...and here's what I came across.

1) Apart from tasting delicious, you can use rhubarb to clean burnt pot and pan's. I'm not joking. I was making stewed apple and rhubarb a few weeks ago with my flatmate, and after we cooked, the pan looked better than when we started. So next time there's a stubborn mark in your fav pan, whip up some stewed rhubarb (and apple if you want) and the bonus is, and not only will you get a lovely clearn pan, you'll also have something yummy to put on top of you're ice-cream or cereal.
Photo by Harald Walker
2) Use baking paper to store things in the freezer to keep them separated. I'm a big banana bread fan, but lets face it, it's cake not bread so should really be a 'once in a while' not an 'everyday'. Years ago, my cousin bought me a loaf as a house warming present. Delicious, but as I said not to be eaten every day. So to make sure it lasted, I sliced it up, put baking paper between each slice, put it in a zip lock bag and popped it into the freezer. This meant, I could save my cake/bread, but didn't have to wrestle the slices apart and ruin them in the process. The same theory can be applied to almost anything. Steaks, rissoles, chicken, anything.

3) Make sure you're using iodised salt. A bit like the number of oils I have in my cupboard, I have lots of different salts. Rock salt, sea salt, flavoured salt. The list goes on. Like oil, I use different salts for different things. But the salt I use for general everyday cooking is iodised salt. It's probably the cheapest of the bunch, but with more and more people choosing 'fancy' salt, as well as reducing salt in their diet altogether, more people are lacking iodine in their diet. As iodine is needed to maintain normal metabolism in the cells of the body it's important to make sure you have a little iodised salt in your diet. So make sure the salt you have next to your stove is your plain old iodised salt.

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