To get the maximum juice out of a lemon or a lime, roll it hard on the
kitchen counter using your palm. This releases more of the juice.
Before frying a fillet of fish, let it rest on a kitchen towel for a
few minutes on each side. The excess water will get absorbed and this
will enhance the flavour of panfried or sautéed fish.
It better to wipe or brush mushrooms clean of any dirt. They absorb
water easily, and washing them under a running tap or leaving them
soaked will make them taste watery.
When making a tomato based pasta sauce, add a little grated or ground
carrot. It adds a small element of sweetness and reduced the acidic,
sourness of tomatoes.
Avoid using tamarind, lime or other souring agents in green leafy
preparations. Acid reduces the nutritional properties of greens.
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