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Tips from the Kitchen
Our mother’s and grandmothers grew up around the house, following their mother’s around and learning everything there is to know about being a good housewife, from getting out stains, to making home bread to darning socks.
Unfortunately with the increase in modern technology and the push from women’s liberation, many of these old tips, and secrets have over time been lost.
Many of these secrets do save us time and money, so I thought I would dig around, ask some questions, and ask Nanna about some of those secrets.
Check whether eggs are still fresh
Eggs usually last quite a bit past there use by date, so don’t throw them away before testing them. Simply place them in a bowl of deep water and see what they do. If they float to the top, then they are ready for the bin, but if they sink down and lay nicely on the bottom, they are still Ok to use.
Not enough eggs for your recipe
Add one teaspoon of vinegar to one egg and it will substitute for two.
Stop staining on pans when boiling eggs
Add a teaspoon of vinegar and a pinch or two of salt.
Lemon juice in recipes
Instead of wasting a whole lemon, pierce the lemon with a skewer, squeeze out what you need, and wrap the remaining lemon in glad wrap and pop in the fridge for later.
Add one teaspoon of vinegar to one egg and it will substitute for two.
Stop staining on pans when boiling eggs
Add a teaspoon of vinegar and a pinch or two of salt.
Lemon juice in recipes
Instead of wasting a whole lemon, pierce the lemon with a skewer, squeeze out what you need, and wrap the remaining lemon in glad wrap and pop in the fridge for later.
Got any more kitchen hints? Then send them in
More Coming Soon