Cooking Tips from Grandma

Everyday life has become so busy and modern these days that often, we forget about the simpler things in life. Considering how much we love it when our Grandmas cook for us, it might be an investment to look into some cooking tips from them!

Back in the day, electrical appliances were not always around, and things such as TV dinners and “it’s pre-made, just pop it in the oven” meals were not as common as they are now. And yet, the food was always delicious and we always opted for that second plate!

Grandmas always seem to make things look so effortless too, as if preparing and cooking a three-course dish for all four children and 17 grandkids is child’s play. Turns out, they have some secrets on how to do what they do! We asked some Grandmas for their best tips, and this is what they told us:

• If chopping onions makes you cry, first cut them in half and allow to soak in cold water for a minute or two. Your eyes will not tear after this.

• Save money on popcorn. Microwave popcorn is convenient but can easily be replicated when you make it on the stove. Best part is that it’s still warm and almost melts in your mouth!

• For your delicious fridge puddings, use a vegetable peeler to make chocolate shavings as decorations.

• To get the most juice out of lemon, heat it up a bit in a glass of hot water for a few minutes.

• Buy green beans in bulk, and break them up into bite-size pieces before putting them into an air-tight container and pop them into the freezer. This can be kept for two months.

• Soak Basmati rice for 30 minutes before cooking it, and use a fork to fluff it up after. This allows air into your rice and for individual rice grains to separate more.

Did you know?

Quite like wine, Basmati gets better with age. Spekko ages Basmati from a minimum of one to two years, to enhance and intensify its taste, aroma and cooking characteristics. Under good conditions it keeps well for up to 10 years.