1. DESEED CHILLIES
Rub the complete chilli between your hands for a few minutes, then tap the top of the chilli on the bench and rub it again between your hands. Chop off the top of the chilli and tip it upside down. The seeds should just topple out.
2. GETTING THE CHILLI HEAT OFF YOUR FINGERTIPS
Squeeze lemon juice over your fingertips to get rid of the heat from the chilli in case you rub it in your eyes.
3. STORE YOUR SURPLUS GROUND SPICE
When grinding spices, if you have any left over, store them in an airtight jar for up to two months. This is a great spicy kick to keep at your fingertips. If you want to keep them for longer, place the jar in the freezer. Believe it or not, they will not clump together, and you just use what you need and place it back in the freezer.
4. STOP BROWNING FRUIT
To stop your apples, avocados and potatoes from browning when you cut them open, sit them in water with some squeezed lemon juice.
5. KEEPING FRESH HERBS
To keep cut fresh herbs from wilting, place them in a glass of water; this will keep them fresh for up to a week.
6. LEFTOVER BREAD
Blitz leftover bread to make bread crumbs and place them in sealed snaplock bags or jars. Another option is to cube and freeze them for on-demand croutons.
7. LEFTOVER LEMON OR LIMES
Have leftover lemons or limes? Cut them into slices, cubes, or wedges and freeze them in Snaplock or Silicon bags. They’re ideal for adding to your cool drinks over the hot spring/summer months. They won’t water down your drink but do leave a pleasant citrus taste.
8. CRISP POTATOES
Part boil the potatoes, then leave them to steam dry.
Once dry, sprinkle them with flour, then shake the pot to roughen them up before baking.
9. ROSEMARY SKEWERS
If you have mature rosemary plants with stick branches in your garden, cut some of the twigs and strip off the herb. Use the twigs as skewers for your vegetables on the BBQ (soak them before using them to prevent them from burning). The rosemary flavour will pass through to the vegetables.
10. KEEP AVOCADOS RIPE
Put your avocados in the freezer when they are at the ripest. When they are ready to use, run them under warm water and leave them on your counter to thaw. You will know when they are ready when you can press your finger into them.
11. REMOVE GARLIC SKIN
Use the tip of a knife to cut a sliver off each end of the clove. Then, place a clove under the flat side of the knife with the blade facing away from you; using the palm of your hand, press down on the knife until you feel the clove give way. The skin should come away easily.
12. STOP GARLIC & ONION POWDER SOLIDIFYING
If you have had the issue of your garlic or onion powder turning to unusable clumps of hard rock, then before it goes hard, place the jar or powder into the freezer; it will stay as a powder. Use what you need for cooking and pop it back into the freezer.
