This is a collection of tips and tricks which I find useful.
SPOONS, SPOONS, SPOONS
Wooden spoons – Great for beating and creaming
Metal spoons – Ideal for basting, stirring and mixing
Spatulas – Perfect for scraping and folding
Slotted spoons – Good for lifting and draining foods out of hot liquid or oil
Ladles – Best for serving liquids especially soups and chilis, curries and stews
HOW DO YOU LIKE YOUR EGGS IN THE MORNING…
Soft boiled – Simmer for 3-4 minutes
Hard boiled – Simmer for 10-15 minutes
Coddled – Pour boiling water over a fresh egg and leave at the side of the stove for 6 minutes
Poached – Break an egg into a cup and slip gently into boiling salted water. Simmer until set. Remove and drain.
Scrambled – Have a look at “A peaceful Scottish Sunday brunch” for my tips to make the perfect scrambled eggs