Ice cream can get rock hard in the freezer and it takes ages to thaw out just enough that you can eat it. A simple trick to keep it just the right consistency is to put the container in a plastic zip lock bag before throwing it in the freezer.
Things can get messy if you are cutting a particularly large cake and only have a small knife, but even things like cheese and Swiss rolls can be difficult to cut precisely. You can use dental floss to make quick and precise cuts and avoid the trouble.
For a more permanent storage solution, you can buy a bunch of herbs at the flea market – make your own unique blend of herbs – and then dry them out in the microwave. Put them in for 20 second intervals, and keep turning them over until they are completely dry, at which point you can crush them up.
Boiled eggs are sometimes notoriously difficult to peel, but that’s just fresh eggs. Week old eggs are perfectly fine to eat, but they are incredibly easy to peal, so make sure you buy eggs well in advance and let them sit in the fridge for a while before boiling them.
To make perfect poached eggs you need to keep the eggs in a consistent shape when boiling them in water. A simple, trick to ensure that the egg whites keep a consistent shape is to soak the eggs in white vinegar for several minutes before breaking them open.
When I am not busy scribbling and sketching away on little pieces on paper, I am found cozying on my recliner enjoying movies and cartoons. A dreamer and an artist, I am in love with all things beautiful.
Prefer Bukowski and Gulzar over Shakespeare and Tagore. And nights over daytime. Anti-social and friendly in the same breath. Desperately trying to bring being nice in vogue. This blog is an itinerary of a girl amidst the cacophony of metropolitan life facing the struggles & unexpected surprises that life offers.
View All Posts