Top Stories food hacks
- Food Hacker: Taiwan Night Market Survival Tips
- Traditional Pizza Making Tips From 'Pizza Party' Chef Simone Franchi
- Soften Butter To Room Temperature In Seconds With A Warm Glass
- How I Lived Without A Fridge
- Cook A Little Extra To Stockpile Leftovers For Smorgasbord Night
- How To Choose The Right Oil For Every Recipe
Cucumbers are a healthy snack, but they often have a bitter taste. You can get rid of this bitterness by thinly slicing off both ends and rubbing one piece against the cucumber.
We have previously shown how to “Zebra” your sushi for fewer drips and better flavour distribution. However, this technique only really works with inside-out rolls. If you prefer traditional sushi with food on top of the rice, the sauce just sluices off. Here’s a simple hack for applying drip-free sauce to takeaway sushi with the precision of a katana-wielding ninja.
There’s something about tomato sauce (ketchup to our US cousins) that comes out of a glass bottle that just makes it taste better, but getting it out is a war of attrition. This is the science behind the conundrum, and how you can get it flowing.
Many recipes call for the nutty flavour of butter that’s been slightly burned, often called brown or browned butter. You can make it on the stovetop, but the microwave takes less time and has less risk of overcooking.
When you’re baking a pie, one of the ways to jazz it up is by making various designs with the crust. This video from YouTuber Libbie Summers shows you 20 useful pie-crimping techniques in just two minutes.