How to plump up salad greens?

Bought a bag of salad greens and left it in the fridge and totally forgot about its existence. Few days later, decided to have salad for lunch. When I took it out from the fridge, the leaves were all looking limp. Ever had such an experience? For me.. It happens pretty often as I don't really take stock with what I have in the fridge. Hubby is constantly complaining about this..

Fret no more! Here are some easy steps to plump up those greens:

1. Soak the greens in a bowl of room temperature water (tap water is fine) for a couple of minutes. This helps to open up the tiny pores on the leaves and allow it to absorb as much water particles as possible.

2. Remove the greens and pour away the water.

3. Add ice and water into the bowl.

4. Soak in the greens as the ice water for 30 seconds. 

5. Drain the greens and dry them completely using a salad spinner

6. Finally, there you have it... crisp and plump salad greens. Drizzle your favourite dressing and enjoy!

Medium or Well-Done For You?

Are you clueless when you cook your fave beef steak or tenderloin? Not sure if it is cooked to your liking - medium or well-done? You will be able to tell how cooked the beef is just by touching it..

Over a hot grill, steaks cook quickly, going from very soft (very rare) to somewhat soft with a bit of spring (medium) to quite firm (well done). Just need a little practice and close observation, I'm sure you will be able to estimate the cooking time for your steak.

Which Cooking Oil is Good For Us?

It is so overwhelming just looking at the supermarket shelves at the cooking oil section. There are so many varieties to choose from and every manufacturer claims that their product is the best. So which one is actually good for us?

Source: Getty Images

Here's a guide on the good choice of cooking oils.

For salads:
~ olive oil
~ grapeseed oil
~ flaxseed oil
~ peanut oil
* lower smoke point (190 degrees celsius and below = burnt easily)

For frying:
~ safflower oil
~ corn oil
~ sunflower oil
~ canola oil
~ soy oil
* higher smoke point (above 190 degrees celsius)

No matter which oil you choose, do use them sparingly. It's fat afterall!

Fresh Herbs Combi

I love to add fresh herbs into my cooking! They help to compliment and enrich the food taste without adding any calories and fats and they are rich in anti-oxidants too. We will in turn reduce our intake of unhealthy options like salt, MSG and sugar.

There are some many varieties of fresh herbs available in the supermarket. So which one should I buy? Hmmm... Which herb goes well with chicken?

I've experimented with these herbs and have worked out pretty well. Hope you will find this guide useful and do let me know if you have more to add to the list.

Basil ~ with chicken, fish, pasta or tomatoes
Dill ~ with chicken or fish
Italian Parlsey ~ with meat, fish, pasta or vegetables
Mint ~ with fruits or salads
Oregano ~ with pasta or vegetables
Rosemary ~ with chicken, veal or potatoes
Sage ~ with poultry, meat or pasta,
Tarragon ~ with chicken, fish or salads
Thyme ~ with poultry, meat, fish, vegetables or salads

Have fun experimenting!

Source: Getty Images

Remove Odd Smells From Hands

We love to cook but the bad experience of having odd smells on your hands after working with pungent foods like garlic, onions and fish is just unbearable! Fret no more! I've a effective solution for you.

1. Apply liberal amount of toothpaste to your hands.

2. Rub the toothpaste onto your your hands until they are completely covered with the paste.

3. Rinse thoroughly with water.

Tips On Making Caramel

1. Place granulated sugar in a saucepan over low heat and add water. Stir with a wooden spoon until sugar is completely dissolved.

2. Use a pastry brush dipped in water and gently brush down the sides of the saucepan to remove any sugar crystals.

3. Bring the mixture to a boil and cook, without stirring. Keep cooking till it thickens.

4. Drizzle over your vanilla ice-cream or favourite desserts.

Tips On Caramelize Onions

1. Heat up a heavy-based pot (to the highest heat).

2. Add some butter and olive oil.

3. Toss in sliced WHITE onions.

4. Turn down the heat to medium.

5. Sprinkle in equal amounts of sugar and coarse sea salt.

6. Keep stirring till the onions frizzle and darken.

7. There you have it... A serving of dark tangle of sweet and buttery onions.

Storage of Fresh Herbs

I love to make use of fresh herbs in my cooking as it enhances the taste. However, you usually find them in big bunches at the supermarket and tend to use only a small portion. This method will help to avoid wastages and preserve the herbs for approximately a week.

I've been wanting to have my mini herb garden in the kitchen and been sourcing for small herb pots. Made several trips to the local nurseries in the Thomson area, like Far East Flora and was unable to find my fave parsley and oregano. Looks like I have to stick to this storage method for the time being..

1. Wash herbs in cold water and remove dead leaves and stems. Snip off the ends.

2. Gently pat dry.

3. Place stems in a water filled container. (Avoid not to submerge the leaves)

4. Cover with a plastic bag or cling wrap.

5. Place in a refrigerator and change the water if it turns murky.