Breadcrumbs

- Don't throw stale bread. Grind it in food processor or blender to get breadcrumbs you can use to coat food before frying.

- Add 1 tsp baking powder to breadcrumbs before using to get a professional risen effect when frying food.

Butter

In food processor, mix 120 g butter with ˝ cup flour. Shape into a saucage and wrap in foil. Freeze and use a slice to thicken gravy and soups. If you are a garlic lover, throw in some cloves for a tasty flavor.

Chocolate

- While melting chocolate, dilute ˝ tsp of instant coffee (Néscafé) and add to chocolate. It brings out all the taste of chocolate and no one will ever feel the presence of coffee, unless they are allergic.

- If using cocoa powder, always dilute it in some cold milk or water before using to get the full taste and prevent lumps.

Dressing

- A fast way to prepare dressing is to put all ingredient in a clean dry jar, close the lid and shake very well for mixing.

- If you are preparing a vinaigrette (french dressing) or any dressing not containing mayonnaise or fresh cream, it can be stored for up to 1 month in the fridge.

Eggs

- Boiled eggs can sometimes be hard to peel. Put them under cold running water as soon as you take them off from heat. Peeling is much easier this way and the shell doesn't stick.

- Egg shells are permeable, i.e odors and flavor pass thru them. If you wash them, use plain water. Put in fridge in the same compartment with herbs to capture some of their flavor.

Fat

- To cut on fat, put oil in sprayer and place the food you want to fry on baking sheet. Spray with oil and bake in oven instead of frying.

- When frying fish, prepare a sauce made of 1 cup vinegar, 1tsp cumin & 2 garlic cloves crushed. Dip fish in sauce as soon as you remove it from heat. It will absorb excess oil and fish will be very crisp.

Frying

- When frying fish, put some lemon wedges in frying oil to prevent unwanted smells. Add new ones to replace old or burned ones.

- Add ˝ cup vinegar to 4 cups water to soak potato chips or french fries 15 minutes before frying. It makes them very crisp.

Lemon

- Heat lemon for seconds in oven or toaster before squeezing to get most of juice.

- Use squeezed lemon to get rid of bad smells from your fingers after peeling garlic or cleaning fish.

Vinegar

Use 1 teaspoon while cooking meat to tenderize and keep gravy from darkening.

Yogurt

Add yogurt to your barbecue marinade for tenderizing meat & chicken.

Egyptian Recipes

Egyptian Cuisine

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