Ten fabulous cooking tips

Here are ten great tips that will help you produce wonderfully tasting dishes:

When cooking meat, add the salt at the end. Salt makes meat lose water and it can dry out too fast.

To check whether a fish is fresh, slide your fingers against the scales. The fewer scales it loses, the fresher it is.

To prevent cauliflower from smelling when you boil it, add some bread soaked in oil to the water.

New potatoes are better cooked in boiling water. Other potatoes should be boiled in cold water.

Meat should never be washed. If for any reason you need to clean your meat, do it with a cloth instead of water. That way it won’t lose blood and won’t get dry.

When cooking whole fish, do not make cuts on the skin. Otherwise it will lose water, dry out and lose flavor.

If you need to keep meat in the fridge for a few days, wrap it parchment instead of plastic or foil, that way it will be able to breath, and will last better.

To peel chestnuts easily, make a cut through their skin before putting them in the oven, and peel when while they are still hot.

When grilling or barbecuing chops, add some rosemary or thyme to the meat, or even better, to the fire. That will give them a wonderful flavor.

When making cakes, to prevent glacé cherries from going to the bottom, sprinkle them with a bit of flour first.