In the kitchen

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Jamo Martinez

Player Valuation: £70m
Share your Gourmet tricks with the masses.

1.A simple one for limited members (I've recently learned this myself)

Your Stew/scouse or curry is a bit too liquidy. Add a bit of corn flour and stir. this will thicken it up nicely.

2. You've been a bit heavy handed with the salt in your stew. Peel a medium size potato and put it in the pot for 20 minutes. This will absorb a lot of the salt*


*does not do a lot if you've made a replica of the Dead Sea.


I'm very limited myself but it seems as if some members are pretty dab hands. Teach us.
 

When poaching eggs, place the entire egg - shell and all - into the boiling water for 20 - 30 seconds, before cracking into a saucer or bowl and gently lowering into simmering water for 3 or 4 minutes.

It should keep it's shape better and stop you ending up with just a yolk and a load of scraggy white crap in the water.



(INB4 add vinegar. Yeah I know, but this is easy and doesn't make your eggs taste like they're from the chippy)
 

Keep your Snickers down your pants for a good 15 minutes before eating.

The heat will warm the chocolate bar right through, giving you a gooey, umptious, delicious experience without having to pay a prostitute.

If you're pushed for time, 15 seconds in the microwave will have a similar effect - though without the pleasure of having a Snickers down your pants.
 


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