Don’t throw out all that leftover wine. Freeze into ice cubes or zip lock bags for future use in casseroles and sauces.
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If you accidentally over-salt a dish while it’s still cooking, drop in a peeled potato. It absorbs the excess salt for an instant “fix me up.”
No more tears when peeling onions if you place them in the freezer for 4 or 5 minutes first.
A slice of bread placed into a bag of hardened brown sugar will soften it again in a couple of hours.
When roasting duck the skin should be scored every 2mm to help remove unwanted fat.
All wine for marinades should be boiled to remove the alcohol first. Pour the wine over the meat to be marinated when still at blood temperature.