How to keep your food safe in a store cupboard, how to make sure you use everything in date and how to group items so you can find them easily and in time before they go out of date.
Browsing: COOKING TIPS
‘Chefs use fresh and dried herbs to enhance both the appearance and flavour of dishes’, says chef and culinary lecturer TJ O’Connor. ‘Here’s how to replace fresh herbs with dried herbs, why you should add hard herbs like rosemary at the start of cooking and when to add soft herbs like basil to a dish.’
Kerry chef and IT Tralee Culinary Lecturer TJ O’Connor explains how the top chefs make sure that fish doesn’t stick to the pan. You can do it easily at home.
Chef and culinary lecturer TJ O’Connor gives his professional tips to make the perfect roast chicken.
Many of us didn’t learn baking at our mother’s knee – here are some tips to help fill those gaps.
Baking powder is a mixture of bicarbonate of soda (also called baking soda) and cream of tartar. When it’s mixed with a liquid it releases carbon dioxide gas and causes a batter or dough to rise. Buy it in small quantities and keep it dry in a sealed container or in the tin. If you run out of baking powder, you can always make your own – see our recipe below.
Fed up of wasting half a stock cube? Read our top tips to save them for future use.
Sprinkle some salt on the cutting board before you chop garlic – it will collect the juice and you can use the same salt to season the dish.