Some people get put off trying new foods or cooking techniques simply because they are not sure how to prepare that particular food. With these useful food preparation tips, the guess work and difficulty factor is taken out. Why not try a new food this week that you have avoided in the past because you thought it was too hard to prepare or you simply didn’t know how.
To cut a pineapple, slice off the crown and the base then slice down around the edges to remove the skin. Cut the pineapple in half, length ways and again in quarters. Remove the core cutting from the top to the base then slice into smaller pieces to suit your requirements.
Slice meat when it’s semi defrosted. It’s easier than with raw meat and you are more likely to slice the meat evenly.
To peel uncooked peaches, score the skin with a knife at the base. Place in a heatproof bowl and pour boiling water over. Stand for a minute then transfer to a bowl of iced water. The skin should now peel away easily.
Don’t wash mushrooms in water as they are porous. Wipe them with paper towel or a tissue
To peel a garlic clove, press down with your thumb and apply pressure to the clove so the skin breaks. It should now come off easily if you rub it between your fingers.
Always use separate chopping boards to prepare raw meat, cooked meat and vegetables. Raw meats can cause contamination. The raw meat board should be plastic.
Wash rice and lentils before using for a better, cleaner taste. Just cover with water and rub it together with your hands vigorously. Repeat 2-3 times until the water runs clear.
To stop crying when you chop an onion, run the onion under cold water while you are chopping. If you are chopping on a cutting board or butcher block, you can set it across the sink so the water runs off the sides. You just need to make sure the water pressure is low enough that it doesn’t make the little bits slide off the board.
Defrost all foods in the refrigerator on a plate or bowl to catch any drips.
To get calamari pieces to curl when you cook it, carefully score the underside of the flesh in a criss-cross pattern (to score means to slice into the meat but not cut all the way through)
If you have any food preparation tips you would like to share, please write them in the comment section below.