Hints and Tips - General

1. If your gravy looks a little bit pale try adding some soy sauce - just make sure you taste as you go along.

2. If a recipe calls for fresh herbs and you only have dried, the general rule is to use 1/3 - 1/2 of the amount of dried herbs the recipe lists for fresh herbs.

3. To refresh wilted vegetables, take off any brown bits and sprinkle with water. Wrap in a paper towel or tea towel and put in the fridge for about an hour.

4. Freeze leftover wine in icecube trays for use in casseroles and stews.

5. Store your dried herbs away from the light and heat as they will casue your herbs to lose their flavor more quickly.

6. Color code your chopping boards to minimise the chance of food poisoning. If nothing else, have a meat only board.

7. To reduce the fat in stews and casseroles drop in an icecube while it is still cooking - this will cause the fat to stick to the ice and it can be easilt removed before the ice block melts. Repeat as necessary.

8. Instead of making garlic bread, swap the garlic for your choice of herbs and spices for a different twist on an old favorite.

9. If a recipe calls for dried beans and you only have the canned variety, the general rule is to use 3 times the amount of canned beans the recipe calls for dried beans.

10. To store fresh herbs in the fridge, wrap them in damp paper towel and then in a plastic bag