If you want to prepare a cake of any kind, add one tea spoon of red vinegar to the eggs and vanilla mixture�?The eggs won’t smell bad, even after days from baking. I always use this tip which proved to work well.
In order to get a larger amount of lemon juice, put the lemons in warm water for a short while before usage, then press them with your hand over a hard surface, then squeeze them.
To prevent the peels of garlic from flying all over while peeling, take a
small dish, put some water in it and put the garlic peels in the dish; the
peels will not get scattered.
Don’t turn the fried fish a lot while on fire. Just turn them once or twice to avoid its crumbling, and put them on low heat at first to be able to increase the heat later.
To avoid burning the butter while using it for frying, add one tea spoon of oil for each 2 table spoon of butter.
Before frying the eggplant pieces in oil or ghee, it is better to add some
salt to it and leave it for one hour at least to avoid the absorption of a
big quantity of oil or ghee.
To cut the frozen butter, put hot water on the knife then cut the butter
with it, since the knife keeps the heat of the hot water.
To avoid lumping of sugar while preparing caramel, when the sugar has almost completely melted, boil cream in a separate pan and gradually add it to the melted sugar while stirring. The result: smooth, caramel texture without lumps. Bon appetite!
For those who would like to lose weight, vegetable soup works in dissolving body fats, but you have to have it for dinner for it to work. This is based on my personal experience, thanks!
When cooking pasta with Béchamel and ground meat, try the Bolognese Mix from MAGGI instead of tomato paste.
When boiling water for pasta, add a drop of vinegar to avoid discoloration of the pot once the pasta is cooked.
Pastry dough tends to absorb oil. So it is preferable not to fry them in oil whether cold or warm. However, if you want to use oil to heat up pastries, don't heat up the oil too much, as the pastries will cook only on the outside and may remain uncooked inside.
Salt dries up the moisture in tomatoes. So if you're making salads, make sure you add salt only just before serving.
While cooking rice, it's always better not to soak it in cold water, but
only to gently rinse it. This will give rice a special taste when cooked.
To give your Al Kbeybe Al Shami that special MAGGI taste, crush 2 cubes of MAGGI bouillon into the mix. You can do the same while preparing your stuffing mixes too.
If you discover that you have over used salt during cooking, put a whole peeled potato to absorb the excess of salt.
When you cook or prepare rice with stock, it is preferable to use the lemon juice during cooking and before draining the rice in order to give it a whiter color and a greater taste.
To keep parsley, mint and coriander leaves for a longer period, wash and leave to dry. Then place them in a bag, sealing out as much air as possible, and keep refrigerated.
Never sprinkle salt or squeeze lime on vegetables until just before serving; this will prevent them from drying up.
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