My Top kitchen and cooking tips
waste water your houseplants will love
Thursday, June 3rd, 2010
| After boiling pasta, potatoes, or vegetables, don't throw the cooking water away. Instead, cool it and use it to water your plants. The water contains nutrients and vitamins they will love. Unfinished tea cups are also great for soil, as tea is slightly acidic and many houseplants enjoy a soil pH on the acidic side. Avoid throwing tea water with too much milk and sugar in it, this can cause mould and attract ants. Cups of unfinished coffee should be used with more discernment. Both brewed and instant coffee can be too acidic for many house plants, killing beneficial insects and causing leaves to turn yellow or display brown stains. Acidity-loving plants, on the other hand, such as aloe vera, azaleas, begonias, dieffenbachia, or maranta, will love it. Lastly, if you own a water tank, reuse the old water on the plants, as water from a "mature" tank is rich in nitrates. |
Is there a way to extend the life of fresh milk? (Sue)
Wednesday, May 26th, 2010
| Hi Sue, as my kids would say, easy peasy lemon squeezy, just add a pinch of salt to your milk! Salt acts as a preserving agent by preventing harmful bacteria from developing and degrading the milk proteins, thereby increasing the lifespan of your milk (this is also why salted butter has a longer life than unsalted one). I set to verify this experimentally and I asked my lovely part-time researcher Ashley to do the same. We both kept each two bottles of milk, one with salt, one without, past their due date in our fridge (boy, aren't her roommates happy she is helping me...). We are now four days past their due date, the no-salt milk has started to smell funny and is on the verge of going bad while the salted one still smells and tastes as on the first day of purchase. The salt hasn't affected the taste of the milk either. The children, who excitedly took part in the experiment and smelled the two milks every morning, had the good one for breakfast today and confirmed it was as delicious as usual. My slight worry now is that they are going to tell around I am feeding them milk past its due date - and that some concerned mum will call social services to check I am not poisoning my little darlings in the name of science or my fridge is not covered in mold. But don't you worry chers amis, we have theory backed by empirical evidence, Tasty Diaries' intellectual rigour can't be faulted!! |
Eco-friendly kitchen cleaning experiment – Part 2
Wednesday, May 26th, 2010
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Last week I set to pit three homemade cleaning products for the kitchen against commercial ones. This post gives the outcome of my one-week experiment. My test products were (1) an all-purpose cleaner made of half water, half distilled vinegar and a few drops of lemon essential oil; (2) a cleaning cream for more stubborn stains made of 1/4 soda crystals (found in supermarkets in the laundry aisle), 3/4 baking soda and water; and (3) washing up liquid made of 500 ml water with 1 tablespoon soda crystals, 1 tablespoon vinegar and a couple of drops of lemon essential oil for cleaning smaller items, while I was planning to half fill the sink with water, 5 tablespoons of the crystals and a splash of vinegar for washing larger ones. After a week of using these products, here is the verdict. For the all purpose cleaner, the winner is my homemade mix hands down, although I switched half-way from lemon essential oil to lavender which I found more pleasant. Everything was as clean and shiny as with a normal product at a fraction of the price and of course in a much more eco-friendly way since you are using an entirely natural and biodegradable product and can keep refilling the same bottle. The disinfectant properties of vinegar have been verified by numerous studies including those conducted by the Good Housekeeping Institute. A straight 50% solution of vinegar kills 99 percent of bacteria, 82 percent of mold, and 80 percent of viruses. There is a faint vinegar smell as you use it but it disappears as it dries, and a quick shake of the bottle to emulsion the few drops of essential oil became a completely natural reflex within a day. When you are finished, the mix is so easy to make it is nearly impossible to switch back to buying a commercial product. The cleaning paste was also great, easy to make and it got rid of all the stains on my hob and chrome kettle, leaving both beautifully shiny. The only downside was that you had to rinse it with a clean sponge to inspect the cleaning effect, but overall a keeper. Finally, the dish washing liquid was too much trouble, after a few days I ended up switching back to Ecover. That one lost the fight so I will keep buying dishwashing soap bottles until I find a better solution. My bottom line is therefore: be green and save money without making any effort, switch to vinegar for your kitchen!! Next comes the cream, a powerful green ally. Lastly, if you have any suggestion for washing the dishes, do let us know! (A few notes of caution: vinegar should not be used on its own as it is too strong, NOT be used on marble (all other surfaces are fine), and NOT be used in conjunction with bleach - this would create toxic fumes. Soda crystals should NOT be used with aluminum pans or other aluminum items, or on varnished surfaces, which a priori you would not find in a kitchen.) |
How can I remove very sticky stickers from my brand new glasses? (Petra)
Thursday, May 20th, 2010
| Hi Petra, you touched on one of my pet hates. Why do some shops still use stickers that won't peel off without tearing into tiny crumbs or leaving glue marks on? On a pack of cereals it is perfectly fine, but on the 12 glasses you want to use for your dinner party, it is seriously annoying. One way to address this problem is to soak your glasses in hot water for a while before wiping the stickers out. The fastest and surest way however to peel them off painlessly is to use your hairdryer. The hot air will dissolve the glue immediately, making stickers easy to peel without leaving any marks. Voila! |
Eco-friendly kitchen cleaning experiment – Part 1
Thursday, May 20th, 2010
| This week, I am embarking on an experiment. I will pit my bought kitchen cleaning products against homemade ones, and whoever wins will take the prized top spot near my sink. The good thing about homemade products is you don't need to buy a new bottle every time, but instead can keep refilling the same one. You also have full control over what goes it in, so it is a great way to ensure you are not working with products that can either be harmful to the environment or yourself. My key criteria for selecting the right mixes were: (1) given my lazy tendencies as far as domestic cleaning is concerned, they should be super easy to make and use, (2) they should be environmentally friendly and non-toxic, (3) ingredients should be easily sourced from a regular supermarket, (4) they should be cheap, and (5) obviously they should have good cleaning credentials. I made three mixes, one for all purpose cleaning, another for hand dishwashing, and a cream for stubborn stains / scouring. All three mixes use various combination of white vinegar, soda crystals (found in the laundry aisle) and baking soda. The acetic acid in vinegar kills viruses, germs, bacteria and mold. It also dissolves tough mineral deposits and stains like those found in sinks, toilets and tubs. The soda crystals and baking soda dissolve grease and are a great water softener. This website (click) has a long and impressive list of what these can be used for. These products cost me respectively 36p for 600mL and 91p for one kilo, and ÂŁ83 for 200g. It looks like the cost-saving side is sorted! The all purpose cleaning solution I will be testing is a mix of 50% white vinegar and 50% water, plus a few drops of lemon essential oil for a fresh smell (optional). The washing up liquid is 500 ml water with 1 tablespoon soda crystals, 1 tablespoon vinegar and a couple of drops of lemon essential oil. I am supposed to spray this one on the sponge when cleaning a couple of items such as a cup, spoon etc. For larger items, I will half fill the sink with water and add 5 tablespoons of the crystals and a splash of vinegar. Lastly, my cleaning cream will be a paste made of 1/4 soda crystals, 3/4 baking soda and water. A few notes of caution: vinegar should not be used on its own as it is too strong, NOT be used on marble (all other surfaces are fine), and NOT be used in conjunction with bleach - this would create toxic fumes. Soda crystals should NOT be used with aluminum pans or other aluminum items, or on varnished surfaces, which a priori you would not find in a kitchen. Voila, now the experiment is starting and I will report on the results next week. Until then, if you guys have any advice on improving my mixes (I am not so keen on the dishwashing solution), share your tips below! |
Does marinating a meat actually tenderizes it? (Tim)
Thursday, May 13th, 2010
| Hi Tim, the short answer is some marinades do but not all. For these to work, they have to either include an acidic liquid or an ingredient containing tenderizing enzymes. These include vinegar, all citrus juices (lemon, orange etc.), wine, sherry, yoghurt, buttermilk, ginger or tea. They basically work by breaking down the collagen proteins at the surface of the meat, which is what holds its fibres together. This ultimately makes the meat more tender and allows flavours to be absorbed. (As a passing note, this fact makes you kind of wonder about the validity of acid-based cosmetic creams, doesn't it?) As a general rule, the longer food is left to marinate, the more flavoursome it will become. The ideal marinating time however depends on what you are marinating, the size of the meat and the type of marinade you are using. Small or tender cuts, such as lamb and beef fillets, chicken breasts and seafood, require shorter marinating times (two to four hours). Larger or tougher cuts such as leg, rump or shoulder will need longer (from four hours to overnight). Be careful with acidic marinades, left too long they can “cook” the surface of the ingredient being marinated, with fish being particularly reactive. If you don't have time to marinate a meat, acidic liquids will also help tenderize it at time of cooking so do not hesitate to add a splash of vinegar to our pan when grilling a steak. You can also thaw frozen beef in a bit of vinegar or soaked in tea or buttermilk (wash and dry it before cooking). Other ways to tenderize meat include slow cooking it for long periods of time (best for cheap cuts) and beating it with a tenderizing hammer to break down the fibres. Of course, all marinades are great at adding flavours to meats and fish, so be creative and fire up your barbecue! |
Dishwasher versus hand washing, and tips to make your dishwasher more eco-friendly
Wednesday, May 12th, 2010
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Much has changed in dishwashers in the past decade - they use less water, less electricity, are made of fewer materials and do an increasingly good job at cleaning the dishes, pots and pans. So the question is, which is more environmentally friendly, using a dishwasher or washing the dishes by hand? The answer is, with an energy and water efficient dishwasher (most recent dishwashers are) and a proper use of the beast, the dishwasher wins. According to various studies, it can use 40% to 80% less water and 50% less energy than doing dishes by hand. Think of how many dish washing and rinsing throughout the day you need to do by hand versus washing all the dishes in your dishwasher in one single cycle, and it starts to make sense. Now that your guilt is gone, follow these tips below to make your dishwasher even more environmentally friendly: - Do not pre-wash your dishes before storing them in the dishwasher, this offsets any water saving benefits. Instead, keep a soft spatula near your sink and use it to scrape off the excess food from the dirtiest plates and pans; - Only run your dishwasher when it is full, two half load programs use up more water than a full load, even with “smart” dishwashers. - Wash your pans and pots in your dishwasher. Nowadays dishwashers clean these really well. - Do not use the highest temperature cycles. The washing and germ-killing power comes from the soap rather than the water temperature. - If you are around, turn off the drying cycle and open the door to let your dishes dry naturally instead. This will reduce your energy consumption, which is good for the environment but also for your bill. - If you have hard water, make sure you regularly top up the water softener reservoir with dishwasher salts, otherwise lime scale will deposit on the pipes of your dishwasher, reducing its efficiency over time and eventually blocking water flows. If your dishwasher is broken, try to get it repaired before thinking of replacing it. If you need to buy a new one, make sure you get one with top water and energy ratings. - Last, environmentally friendly dishwasher soap can be harder to find that handwashing one. Look for these in your supermarket (Ecover and a few other brands make environmentally-friendly dishwasher tablets), and if you cannot find them, request them to the store manager. If there is demand, they will make these available. |
Download your pocket-sized guide on which fish to buy and which to avoid
Thursday, May 6th, 2010
| Last week, Mariella from Amsterdam got in touch after receiving TD's latest issue to let me know skate is on the list of most endangered fish species. I was mortified, as I usually check www.fishonline.org before featuring a fish. Obviously this time I didn't - and lucky me, I had to pick a fish on the red list. By writing publicly about food, one has suddenly an increased responsibility over the ingredients we promote in the public arena as one's impact can be significant. I am not Delia (yet!), who only has to write about cranberries for supermarkets cranberry stocks to be raided, but nonetheless, if the thousand of you had all gone to your fishmongers to buy skate last weekend, that would have been a dreadful outcome (please tell me you didn't!). I am therefore using this week's section to make you aware of a great little fish pocket guide to take with you when shopping, published by the Marine Conservation Society, which is also behind fishonline. The guide provides in a handy, compact format a clear list of which fish to buy and which to avoid, and is available for download from fishonline here. On my end, I pledge not to feature skate again on TD and will keep up my effort to follow fishonline's guidance, adding a link to the site when specific fish origins or subtypes should be avoided, such as for instance for salmon (pacific yes, atlantic no). |
Is using aluminum foil on food a safe option? (Annette)
Thursday, May 6th, 2010
| Hi Annette, one article I read about the topic cheerfully sums up the bill: “Long lasting uptakes of significant concentrations of aluminum can lead to serious health effects, such as damage to the central nervous system, dementia, loss of memory, listlessness, or severe trembling.” Mmh, rather unsettling indeed! Don't rush to the kitchen, grab a mask and protective gloves and throw your aluminum foil roll just yet though, but it is time to be discerning. Aluminum is abundant in our natural environment and is thought in itself to be a rather harmless compound. Exposure to levels of aluminum naturally present in food and water and the forms of aluminum that are present in dirt and aluminum pots and pans are generally not considered to be harmful. However, in combination with certain substances, aluminum ions combine with others to form more somber compounds. High intake of these can lead to the effects listed above and take place through food, breathing and by skin contact. The solutions the most reactive with aluminum are saline and acidic (both have loads of negative ions, if you remember your high school chemistry lessons, which aluminum ions Al++ love to make up with, producing nasty little compounds such as aluminum chlorine). In practice, this means you should avoid putting aluminum foil in direct contact with highly salty food (eg ham, smoked fish) or acidic food (lemon, vinegar, or food marinated in either), and avoid cooking this type of food too frequently in aluminum pots and pans. For maximum safety, make papillotes with greaseproof paper, favour plastic or glass boxes to protect your food in the fridge, and keep your usage of aluminum foil to seal boxes, roast vegetables in the fire, or keep your food warm. The myth that one side of the foil is safer than the other should also be dispelled, the difference in sheen between both sides being only due to the way the foil is being rolled flat. Lastly, one interesting point that was mentioned in the US CDC public heath statement for aluminum was that “eating large amounts of processed food containing aluminum additives may expose a person to higher levels of aluminum than a person who generally consumes unprocessed foods”. One more good reason to get cooking!! |
Become a food packaging slayer
Friday, April 30th, 2010
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This week, we take a practical look at how we can apply the first of waste management 3Rs of Reduce, Reuse and Recycle. In comparison to our grand-parents, we now buy food bunched in smaller quantities, products that travel from further afield and more processed goods, all of which have contributed to packaging inflation. Recycling helps limit its impact but is enough. A lot of food packaging still cannot be recycled, shipping recyclable materials around the world for processing wastes energy and some recyclable materials such as plastics cannot be recycled endlessly, leaving some waste down the line. With a bit of smart shopping and awareness, we all have the possibility to tackle the issue at the root and reduce our consumption of these unwanted materials. Below are a few basic tips to help all shoppers fend off the dark sea of useless food packaging. The good news is, our purse will benefit as much from these strategies as the environment: - Do not buy fruits or vegetables pre-packed in plastic bags and stay clear of those offending pears packed in polystyrene trays with a plastic cover to prevent bump damage. Pick your fruits and veggies straight from the crates instead – they will be cheaper - or switch your purchase to your local stall or nearest farmers market. - Buy in bulk and re-use the same bags or containers at home. - Buy the largest size of products you can (if you really care for mother Nature, you MUST go for that 1 Kg Nutella jar) and avoid individual packaging. e.g. a 1 Kg pot of yogurt uses much less plastic than eight 125 g ones. - Glass can be recycled endlessly while plastic can't, so when buying condiments or honey, favour glass jars whenever possible over plastic containers. - Baby food and drinks: buy good quality small plastic food containers and a nice water bottle, and reduce your use of individual juice bottles, squeezable pockets, small puree pots, etc. in favour of larger items which you will portion at home as needed. - One good general rule is that the simpler the food item, the less packaging it is bound to have. For instance, plain rice is stored in one bag or box while instant rice may be stored in individual bags grouped inside a box. Go back to basics and cook more! - Of course, be stylish, do bring your own bags to carry your food home. More packaging reduction tips? Share these below! |
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