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Archive for the ‘Tuesday’s Tips’ Category

Tuesdays Tips #2 – Don’t Scrap it!

Tuesday, February 22nd, 2011

Ok so we all love saving money right? And we all love good food yeah? Well this weeks tip is combining both of these things to make some liquid gold.


What am I talking about? Stock. The base of any good dish. And if it’s a bad stock it’s not going to taste too great. And I don’t care what anyone says I can always taste when it’s come from a box or from powder.


Everyone has their own stock recipe, so I’ll save that for another post.



But my tip today is. Don’t throw away those scraps! No I haven’t gone mad. But if you’d use it in a stock then keep it. Those carrot skins and tips, the ends of onions, the green course ends of a leek. It’s all good stuff! I keep a large zip lock bag in the freezer and just wack it all in together. Then when I make my stock I dump the contents into the pot along with my bones and out comes an awesome stock!

Tuesday’s Tip #1

Tuesday, August 24th, 2010



To remove fat from the top of a soup/stock/stew you can refridgerate and remove when solid. But if you’re like me you can’t wait that long! Another tip, which I use often is to…



Photo: RecipeTips


Use a piece of bread to skim the fat off the top…


Isn’t that cool? Apparently you can also dunk lettuce leaves in there, but I haven’t tried it.


How do you remove excess fat from your dishes?



Got a tip? I have a few…

Tuesday, August 10th, 2010


So have you ever wondered how to remove the fat from a stock or casserole without skimming with a spoon?


Photo: Fine Cooking


How to fix mayonaise that has split?


Photo: Delicious Mag UK


How to fix chocolate that has seperated?


Photo: Australian Academy of Science


How to rid that rust from a pan?


Photo: Dinosaurs & Robots


I have a few tips. Quite a few actually. And I’m going to share them with you. Every Tuesday. Aren’t I nice?



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