-God beef always has bright white fat.
-Male crabs have larger claws and more of white meat while female cabs have a bigger body and more of brown meat.
-The chemicals in an onion that make you cry first head towards the nearest source of liquid. Sticking your tongue out while chopping onions will make you cry lesser. Better yet, cut the onion near a running tap and you won’t have to cry at all!
-The stock from cooking corned beef can be frozen and used to for making soups later.
-To prevent cheese from going mouldy, add a few lumps of sugar to it.
-Try thumping garlic cloves with the side of a knife or using a wood hammer. It will make the peel fall off easily.
-Use the outer leaves of a Romaine lettuce to wipe the top of soups and gravies to remove fat that will stick to the leaves.
-Vacuum created in jars makes it tough to open lids. Use a bottle open to to push the lid outward and release the air and the lid will open easily.
-Tough meats can take ages to cook. Place an all metal (no plastic or wood) knife, fork or spoon while boiling the meat and you will miraculously reduce the cooking time by half!
-Salad containing meats can easily spoil even when they are refrigerated. As soon as you make the salad, freeze it first and then place it in the refrigerator and it won’t spoil as easily.
-If your hands smell after chopping onions, wash them with cold water and rub them against chrome fixtures and the smell will disappear.
-Before chopping onions or garlic, coat your hands with olive oil. Your hands will not smell and you can simply wash the oil off!
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