Huey's blog

  • Cream substitute

    For those on a dairy-free diet, as a substitute for cream in cooking use non-dairy soy cream and instead of whipped cream use soy yoghurt.

  • Cooking fish

    Always slightly undercook fish, as it will continue to cook once removed from the heat source.

  • Clingwrap

    When you can't find the edge on a roll of clingwrap, rub a bit of flour on the roll. The flour catches along the edge and helps you grab it.

  • Chopping canned tomatoes

    Chop canned, peeled tomatoes easily by pouring off the juices and then chopping them, in the can, with kitchen scissors.

  • Chickpeas

    To cook chickpeas, soak them overnight in cold water. Then drain, cover with fresh water and simmer for about 1 hour, until tender.

    Don't ever add salt during the cooking process, as this toughens them. You can also use canned chickpeas (but don't tell anyone I told you).

  • Cake batter

    For a lighter cake batter, warm both the mixing bowl and sugar. (And that means warm not HOT.)

  • Button mushrooms

    To slice button mushrooms easily and evenly, try a hard boiled egg slicer. (This also works well for baby bocconcini.)

  • Breadcrumbs

    Make your own breadcrumbs in the food processor with day old bread, crusts removed.

  • Barbecuing for a crowd

    When barbecuing for a crowd, pre-roast racks of lamb, slabs of porterhouse, rolled pork, etc. until almost cooked. Then slice as desired and throw on to the BBQ to finish.

  • Banana storage

    Once ripe, bananas can be stored in the fridge. The skin will turn black, but inside will not be affected.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm