How To: FreezeFresh Herbs For Later Use
There many a time when we buy fresh herbs but perhaps its just too much or like I show you in this post we always throw out the roots of most fresh herbs which are still packed with lots of flavour. This is a great way of making sure you never get into a situation where you have started to cook and you do not have any dhania in the house. It’s pretty simple and its best done with very fresh herbs, meaning don’t wait till your herbs start to discolour to do this. store them on the day you buy them from the market and use them in your stews.
Different Raising Agents: Baking Powder, Baking Soda, Yeast and Eggs
Baking is a science. This I came to learn while trying to understand the difference between baking powder and baking soda. You see how cakes and breads rise is all about how the rising agents react with the other ingredients one is baking with. That is the science behind baking. In short raising (or leavening) agents make your cakes and breads rise, your mousse and soufflé light and fluffy. The most common raising agents are: baking powder, baking soda, yeast and eggs.
Let me apologise early for the long sciency post, happy learning!!
Storing Onions in Pantyhose (stockings)
HIYA!! yes I’m back. Bet you missed me as much as I missed you. I know I have been bad, I am really having a had time balancing my life ever since I moved back to Nairobi. But thats no excuse I will purpose to do better by you. So Tuesday’s will be organization day. Hope you will enjoy the tips and tricks as much as I do. I decided to start with onions because I love onions so I always buy them in bulk and this has saved me from my onions going bad a few weeks in.
