Cooking - Helpful Hints

You may reprint this article. The HTML code below can be copied and pasted into your page to recreate the article in its simplest form with no formatting. Simply click inside the box, or right-click the box and choose Select All to select the entire contents. Then press Ctrl->c on your keyboard to copy the text to your clipboard. You can then paste it into the code for your own page.
You may modify the simple HTML tags in this code to suit your formatting needs, but the article title, byline, content, author bio and source credit must remain unchanged, and all links must be retained as active hyperlinks. You may not use images from our site.

<h2>Cooking - Helpful Hints</h2>
by <a href="mailto:rick@justpayten.com" title="E-mail the author">Incredible Articles</a>
Here are some hints that you might find useful. 
 
Do not discard over-ripe bananas. Slice and sprinkle it with lemon juice. Freeze it to use later for milk shakes, puddings or banana bread. It will blacken if you refrigerate it. 
 
If you only need a few drops of lemon juice, puncture a lemon with a toothpick and squeeze out the amount needed. Replace the toothpick. If the lemon is cut, it won't last as long. 
 
Fresh ginger will stay fresh for months in a freezer if you wrap it tightly in foil. 
 
To separate the leaves of a round lettuce, hit the core end sharply against the kitchen counter top. The core can be pulled out and the leaves will separate without tearing into strips. 
 
 
Here is a tasty fish recipe which you can try: 
 
4 cod fillets, skinned 
Salt and pepper to taste 
150ml dry white wine 
½ lemon, sliced 
6 tablespoons mayonnaise 
4 tablespoons lemon juice 
50g capers, chopped 
 
Place the fish in a frying pan and sprinkle with salt and pepper. Add the wine and lemon slices, cover and simmer for 20 minutes. 
 
Remove the fish from the pan, reserving 2 tablespoons of the cooking liquor, and leave to cool. 
 
Mix together the mayonnaise, lemon juice and reserved liquor. 
 
Stir in the capers. 
 
Place the fish in a serving dish and top with the caper sauce. Serve cold. 
 
About The Author 
Chris Zaaiman is an ardent "amateur" chef at home. (His wife Nellie's only complaint is the constant cleaning afterwards). 
 
For more cooking tips and recipes you can visit http://www.marketshelf.com/cooking
<hr />
This article is reprinted here courtesy of <a href="http://www.incredblearticles.com" target="_blank">IncredibleArticles.com</a> and is the property of the author.

IncredibleArticles.com

Home

Contact Us

Author Guidelines

Terms of Service

New Member?

Author Login

Cooking - Helpful Hints