Cookery - Helpful Hints

Eggs

To check the freshness of eggs, dissolve 30ml (2 tablespoons of salt in about 1 pint of water. Place the eggs in the water. If the egg sinks then it is fresh, if it floats then it is stale.

Store eggs in a carton in the refrigerator to prevent them from losing moisture, and also being tainted by nearby strong flavoured food.

Always store eggs with the pointed end down. This keeps the egg in the centre and helps to keep the egg fresh.

Eggs should be brought to room temperature before use.

Dairy Foods

To make soured cream: add one 5ml spoon of lemon juice to 150 ml (¼ pint) of single cream, stir well and then leave to thicken.

If you want to heat cream in a recipe, use double cream as it does not separate as easy as single cream or soured cream. Or you can use creme fraiche as a substitute.

Always wrap butter well as it picks up odours from any strong foods in the fridge.

Make flavoured herb butters by using fresh herbs or butters. Soften the butter, then add the herbs and mix thoroughly with a fork. You can then roll into shape in greaseproof paper, and store in the fridge.

You can keep unsalted butter in a freezer for 6 months, but salted butter for only 3.