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Posts by Luis Castro

Favorite Places to Ski in Canada

“What’s your favourite resort?”

As co-editor of Where to Ski and Snowboard, I find the question an occupational hazard. Sorry to seem unhelpful, but the answer is that I don’t have one. If pushed, I’ll say the resort I’m in at the time. Prepare for the winter, get now the Canada ski trip promo at Bluepowder.com.au

But there are resorts and regions that are more exciting than others. And I’m always energized by the prospect of a trip to western Canada, and the resorts in its provinces of British Columbia (BC) and Alberta. Many of my best days on the slopes have been there. These resorts offer an irresistible combination of steep but safe terrain, often lightly wooded, and seriously impressive snow.

Not that Canada is uniquely snowy, according to the statistics. Even the snowiest Canadian resorts are matched by American destinations such as Jackson Hole in Wyoming and overshadowed by Alta and Snowbird in Utah.

But the fact is that I’ve encountered a lot of snow in western Canada. I once did a tour of British Columbia that delivered continuous snowfall for 12 days. And even when snowfall is on the light side of average, and the residents of Calgary in Alberta and Vancouver in BC won’t get their skis out of the garage, you may find conditions you’d be delighted to encounter in the Alps.

Canadian resorts, like American ones, work differently from those in the Alps. Every lift-served ski area has a boundary. Within that boundary, all the terrain is made safe from avalanches, so in that respect you can ski safely without the expense of hiring a guide. But in all these resorts adventurous skiers and riders should consider getting some sort of guidance, at least on a first visit, to learn the spots to seek out and the spots to avoid.

All these resorts also offer backcountry skiing outside the boundary, where there is no avalanche control and guidance is needed.

Perhaps more relevant to most holiday visitors is that close to all my selected resorts you can go heli-skiing and/or cat-skiing (which like heli-skiing takes you to virgin snow but uses much slower, much cheaper tracked vehicles for uplift).

So which resorts are the best of the west – what’s the shortlist for a keen, adventurous skier? I’m picking three resorts in BC; a tour last winter confirmed the attractions of all three.

The big one: North America’s biggest ski area, with snowfall to match. Only 90 scenic minutes from Vancouver. Whistler dwarfs its Canadian neighbours – it’s a big, modern resort village developed with characteristic care and thoroughness by local firm IntraWest, which went on to build Arc 1950 in France among other resorts.

Its two impressive mountains, Whistler and Blackcomb, add up to more than 8,000 acres, translating to around 250km of pistes, which puts the area well up the world piste league table, alongside Alpine areas such as Zermatt-Cervinia.

The place has some clear drawbacks: the mountain is the busiest in North America, as well as the biggest – whether you look at lifts, runs or restaurants, you find crowds – and the car-free village, although stylish and quite conveniently laid out, has a rather urban feel.

And then there’s the weather. Whistler is close to the Pacific, and quite low in altitude. It gets a lot of weather, and much of that weather is snowy. But there is also a lot of rain, particularly, but not exclusively, at village level.

Along with many others, I’m willing to overlook these quibbles, because the slopes are superb, at least for competent intermediates and experts – simply one of the best. There are countless wide bowls above the tree line at the top, ranging in steepness from harmless to terrifying, and all kinds of options lower down including long, long runs through the trees to the valley. And all with a good chance of deep fresh snow.

There are good beginner slopes as well, but the crowds on the mountain and the risk of bad weather mean it’s not an ideal place to start.

Resort: 675m; Slopes: from 650m to 2,285m Lifts: 37; Area: 8,170 acres ( whistlerblackcomb.com ) Guidance: Extremely Canadian ( extremelycanadian.com ) runs daily backcountry groups for $200 (£109) per person; and two-day steep ski clinics, taking you to the best inbounds spots, for $425 (£231). Heli-skiing: Whistler Heli-skiing ( whistlerheliskiing.com ) offer packages of three runs for $900 (£489) or six runs for £1,280.

Varied slopes spread across five blissfully crowd-free bowls. Just in BC, but best reached from Calgary (four to five hours away).

More than one of my best days on the slopes have been in or near Fernie. I’ve known this resort since its early days as a commercial “destination” resort. I happened to be there in 1998 when a pivotal guy in the development of Canadian skiing, Charlie Locke, rolled up to inspect progress on the resort he had recently bought. Half the terrain had trails cut, but no lifts; so Charlie called up a snowcat (a vehicle with caterpillar tracks for wheels) to ferry him around, invited me to join him and we had a great day skiing virgin snow in the trees.

Fernie has developed nicely in the subsequent 15 years, but still has an attractively uncommercial vibe. At the lift base there is only a scattering of hotels and apartment buildings, and “historic” Fernie town a few miles away in the valley retains its own charm despite having a ski resort on its doorstep.

The mountain is one of my favorites, mainly because its five bowls offer lots of single-black slopes that are lightly wooded. For real experts, there are plenty of double blacks too – practically all steeper than any Alpine piste. There are some excellent groomed runs too, but they don’t add up to much; cautious intermediates are much better off in Whistler.

Perversely, it is now quite a good resort for beginners, with a good network of green runs on the lower slopes.

The one real drawback is the lift system, which is a bit skeletal. Some key lifts are slow, and many excellent mountainsides are reached by long traverses, and lead to long run-outs back to the village.

Resort: 1,065m; Slopes: 1,065m to 2135m Lifts: 10; Area: 2,500 acres ( skifernie.com ) Guidance: The ski school’s two-day Steep and Deep Camps familiarize you with the mountain while improving your skills ($330/£179). Cat-skiing: There are two long-established operations nearby. Island Lake Lodge ( islandlakecatskiing.com ) operates residential packages of two to four days based at its very comfortable, remote lodge; but sometimes slots are available by the day. Fernie Wilderness Adventures ( powdercatskiing.ca ) offers one-day packages for $450 (£244).

A newly developed resort in the heart of heli-skiing country, with North America’s biggest vertical, and a snow record to match. In BC, but best reached from Calgary (four to five hours away).

Revelstoke is an extraordinary resort. Until 2007 it was a heli-skiing base with a small lift-served area for locals. Then a single chain of lifts was installed – a two-stage gondola and a fast chair – and suddenly it had displaced Whistler as the resort with the biggest lift-served vertical in North America (1,710m). There’s another fast chair on another flank of the mountain, and that’s it.

The snow record here is top-notch – 450in/11.4m a year – and appreciably better than Fernie’s 360in/9.1m. At 3,000 acres, the ski area is a bit bigger than Fernie’s, too. However, the forest here is generally denser, so how much of the terrain you can actually use will depend on your tree avoidance skills. The obvious exception to this is the steep-to-very-steep North Bowl, accessible by entries ranging from challenging to bonkers.

The cleared trails don’t amount to a great deal, but a distinctive feature is the top-to-bottom black runs. These aren’t super-steep, but all-in-all it’s not a great resort for intermediates.

The lift-base development is still embryonic – little more than one swanky hotel. But the nearby town of Revelstoke – generally a plain place, with some cute backwaters – has quite a few lodging options.

Resort: 510m Slopes: 510m to 2,225m Lifts: 5; Area: 3,120 acres ( revelstokemountainresort.com ) Guidance: The resort runs day ($118/£64) and half-day ($88/£48) Inside Tracks groups for intermediates and experts, taking you to the best spots inbounds. Cat-skiing: The resort also operates cat-skiing on nearby terrain; available by the day ($475/£258) but gets booked up in advance. Heli-skiing: Despite the new lifts, Revelstoke is still Canada’s heli-skiing HQ. One of the main heli-skiing outfits, Canadian Mountain Holidays ( canadianmountainholidays.com ) operates here, but doesn’t offer day skiing.

Selkirk Tangiers ( selkirk-tangiers.com ) offers days of three or five runs for $895/$1,035 (£486/£562).

Excellent steep-and-deep resort near the small, remote little town of Rossland (tucked away on the US border – fly to Spokane). Its appeal is broadened this year by a third mountain opening ( redresort.com ).

A modern village with mainly intermediate, wooded trails on three hills. Bang in the middle of BC – a long drive unless you fly to Kamloops ( sunpeaksresort.com ).

A modern village with a good snow record and generally gentle slopes – a great place to learn to tackle powder. Like Sun Peaks, a long drive from Vancouver or Calgary – fly to Kelowna ( bigwhite.com ).

More like an Alpine resort, with an unremarkable snow record but fine scenery (and extensive snow-making). Quite close to Calgary ( skilouise.com ).

Banff-Sunshine Village, Alberta Banff is a summer tourist town full of souvenir shops; Sunshine Village is a mid-mountain lift base, a 20-minute bus and long gondola ride away, with excellent snow (twice as much as Lake Louise) and varied terrain. Close to Calgary ( skibanff.com) .

The 2014 edition of ‘Where to Ski and Snowboard’ edited by Dave Watts and Chris Gill is available online to Telegraph readers at a special discount of £14.99, including post and packing – £4 less than it costs in bookshops.

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Chef’s Corner: How To Properly Prepare Duck

Many see cooking meals as simply a chore that has to be done. It can also become your gateway to a way to a healthier style of living. A good cook will always continue to learn new and innovative methods, this article will deepen your knowledge of cooking and help you to enjoy your time in the kitchen.

Prepare in advance as much as you can ahead of time.It is essential to have all the prep work done before you start cooking. You can spare yourself a great deal of hassle by doing prep work done early.

You do not want to cook the whole dish after seasoning it. Cook a small amount in a patty first.

You don’t ever want to try new ingredients or recipes you don’t have experience with. This can keep your stress you cook.

Try adding cauliflower in with your mashed potatoes to cut some calories and fat. The somewhat bland taste of cauliflower will blend nicely with the other ingredients. Cauliflower has the same texture and color as potatoes, while lowering calories from classic mashed potatoes.

Quickly cooking vegetables makes them to retain much of their nutritional value.Vegetables which are cooked slowly can lose their taste and nutrition. These cooking techniques tend to preserve the health benefits of vegetables that are healthier and taste great as well. Cooking vegetables is all about cooking them for only a short amount of time possible.

Fresh ingredients are often inexpensive, and can turn out to be less expensive over time.

Plan to make a large pot of stock in order to freeze and store it. Good chicken stock that you make at home makes a great starter for soups, casseroles, casseroles and more.

Oil and butter both have lots of fat. Try using nonstick cooking spray instead: this product does not contain anything unhealthy and keep it free from fats that contribute little to a healthy lifestyle.

This step will stop the skewer from burning when they are cooking. Use two parallel skewers instead of one skewer to keep food falling off.

Read the labels for recipe ingredients. Many common cooking supplies contain hidden ingredients include substances that may not be very healthy. You want to ensure that is not high in sugar or salt because both can cause major health problems if eaten too much.

If the recipe has called for water, switch it up by using a broth, juice, or cooking liquids. If a recipe calls for milk, try substituting with buttermilk, yogurt or sour cream. Using different liquids can increase nutrition and improve their flavor.

Always use fresh garlic for your dishes. A rule of thumb is that fresh garlic will have a sweet taste to it. Fresh garlic usually has a firm and no bruises or soft spots.

Storing herbs and spices in warm locations will lead them to lose their flavor.

Spices don’t last forever; replace them every six months. The flavor of spices fade just a few months after opening the container. If you find yourself buying a spice that you aren’t going to finish, share some of it with a fellow cook.

It is important to properly care of wood cutting board. A wood cutting board can warp or split by too much exposure to moisture, heat and dryness. Do not submerge the board to clean it, instead, clean it using a sponge and warm water. You can find oil designed for this purpose.Make sure that the cutting board is completely dried before you use it.

Fresh herbs and other kinds of natural seasonings can help spice up even the traditional dish. Dried herbs aren’t quite as conspicuous in recipes that are filled with a variety of flavors. Fresh herbs produce a stronger flavor and can improve the taste of any dish.

There are a wide variety of potatoes, and they are not all the same.

There are many fresh new ways to prepare fresh oysters. You can prepare oysters in other ways than raw on the half shell with some drizzled lemon juice. Sprinkle with Parmesan cheese and grated pepper and broil until it bubbles. Another tasty method is to take the oysters is to saute them. You can also bake oysters right in their shells. Place in a casserole dish, dab some butter on the oysters and sprinkle some breadcrumbs on the top, and bake at 425 degrees for four to five minutes. Serve your butter starts bubbling.

Set a watch timer that you can easily carry with the oven timer.

A great way to make the most of the stray meat and vegetable items left over from other dishes is to cook up some fried rice. Fry your veggies and meat in a little oil and then put rice, add your rice and then season it with ginger, soy sauce, soy sauce and other spices.

You can reduce the stress of preparing a large meal for family meal. Don’t get stressed the day of the event, do some of the preparations in advance. This involves measuring everything out, measurements and marinades.

Always use silicone or rubber spoons when you cook on nonstick cookware that you’re cooking with. Metal or wooden utensils could scratch the nonstick coating. This is both unappealing and possibly dangerous.

This will help you don’t end up in a mad search for an ingredient while your meal is burning. It is actually quicker to prepare everything in advance than to try to locate items while you are in the headache from not being prepared and it really doesn’t take any more time to do this.

Try using ketchup as a batter ingredient in fried foods. Ketchup isn’t only a condiment to dunk your food in, prior to covering it in breadcrumbs.

In conclusion, a great cook is constantly learning. The best part about cooking is not simply meal preparation, but learning about all the kinds of foods, ingredients and techniques. It is also about passing on what you have learned to others. Cooking is about sharing tips and secrets with your friends and family.

Fill Thier Bellies With Really Great Food

Many people want to learn the culinary arts but find that they are intimidated by the skill set required. The great thing about cooking is that you can take it one step at a time, and if you follow the advice below, you will be convinced that you have what it takes to be the next top chef.

Boiling your vegetables may cause you to miss out on many of the benefits and nutrients in the water that you’ll drain from the vegetables after boiling. To keep them loaded with nutrients that are beneficial to your body, cook them quickly with methods like steaming or sauteing, and you could always enjoy them naturally in their raw state.

You don’t ever want to try new ingredients or recipes you enjoy. This can lessen the stress you may feel.

Do you have trouble deciding how long you should grill your meat should be grilled? Use a good meat thermometer (a digital one is more accurate) so that you can ensure the inside is cooked properly.

When you are grilling burgers, it can be hard to loosen them without damaging the food. Try brushing a thin coating of vegetable oil on the grill or pan to keep food does not stick.

Read the labels when shopping for any product that you buy to use in a recipe. Many common cooking supplies contain unhealthy hidden ingredients. You want to produce a product that anything you buy is not high in sugar or sodium.

When serving a salad at a social gathering, always offer the dressing on the side rather than pouring it directly on the salad. Some people prefer more dressing when eating salads so it is important that each person add their own dressing.Offer many different types of dressing.

Try drying your own dried tomatoes. You can use Roma tomatoes cut lengthwise, or by cutting Roma tomatoes in half lengthwise. You can also pack dried tomatoes in jars packed with herbs and olive oil. The jar can be stored in the refrigerator for up to 2 weeks.

Many veggies and herbs have a scent that remains on cutting boards well after they are washed. Use indelible ink to mark the cutting board so that you know which is which.

It is important to buy new spices around every six months. The flavor of spices fade just a few months after opening the container. If you know you will not use the whole spice bottle, share some of it with a fellow cook.

Always begin your utensils that are spotlessly clean. Any residual food matter missed during washing can ruin whatever you plan on cooking next. This can allow harmful bacteria.

Blot raw meat with a paper towel before you start cooking it. It is a good idea to always blot away moisture that is present on ground meat. Any moisture left on the meat will be released upon cooking. The moisture will then cook in the moisture. This prevents the meat to become steamed instead of seared as it should be.

Allow the food to sit a bit before serving. Many people do not realize the importance of letting their cooked food rest. It is very tempting to serve a meal straight off the grill. If you serve immediately off the grill, you will really be missing out.Always allow your meat sit for a little while.

This allows you to economize on the amount of gas or electricity used when cooking, as well as prevent other dangerous situations resulting from distractions.

If you plan to prepare food outside for a cookout, it’s a good idea to prepare your grill beforehand so that it’s already ready for you when you need it. The charcoal will need to burn about 30 minutes before it is used for cooking. The charcoal should have a light coating of ash at medium heat and covered in ash. This is the optimal temperature to begin grilling.

It is important to take proper care of wood cutting board. A wood cutting board can warp or split by too much exposure to moisture, heat and dryness. Do not submerge the board to clean it, just sponge it off using warm, clean it using a sponge and warm water. You can find oil designed for this purpose.Make sure it is completely dried before you use it.

Be careful to neither over-bake nor under-bake your cake.The recommendations on the package are only guidelines, but these suggestions can be misleading; other factors, including oven variations, can have an effect on how long it actually takes a cake to cook. A better way is to test the cake by inserting a cake is finished is by sticking a toothpick into the center of the cake. If it comes out clean, it’s done; if batter is on it, the cake needs to be baked longer.

A great way to cook is with brine. Soak your poultry in the brine water for at least an hour prior to cooking to enhance the flavor.

Set a watch timer that you can easily carry with the oven timer.

Add some spices to your dish is ready. Pepper, cayenne, cayenne seasoning, and garlic are yummy additional seasonings you can add. Many people have different things in terms of spices. Each person can personalize their own customized meal.

Fruit works especially delicious cooked on the grill. You can slice nectarines, and melon slices can work well too. Place the fruit directly on a grill that has been cleaned until you see grill marks. Serve these grilled fruit with ice cream for instance.

Try using ketchup as a batter ingredient for your fried foods. Ketchup is not only for dipping cooked foods into, prior to covering it in breadcrumbs.

Learning how to cook an amazing meal will help you throughout your life, whether it’s to impress a date or your boss. All over the world, people eat their meals with family and friends. Using what you’ve learned through this article will allow you to become a better cook!

Cooking Tips That Are Good For The Entire Family

Cooking methods which will result in a diverse and varied. Some are easy and some are very easy to execute.

If using skewers made of steel or metal, the square or twisted kind are much better than round ones for holding food in place.

There is a secret to thicken up your sauce so it isn’t wasted. Mix two tablespoons of water with one spoon of cornstarch in a small bowl. Stir this mixture into your sauce while it’s simmering and it will thicken up. The mixture needs to be added slowly so that it doesn’t get too thick.

Partially frozen meat makes it easier to slice it into thin strips easier. This works especially well for meats used in many Asian dishes. However, to ensure that the meat cooks evenly, take the time to let it thaw out prior to cooking.

It is important to have sharp knives whenever you cook. Dull knives can be dangerous and they are less productive as well.

You can avoid stress of trying to make something that you have ever done before. This will help to make cooking more enjoyable and less stress.

Do you ever feel bad for disposing of fruit with a lot? Is it possible to save the fruit by cutting around the mold? There is no way to salvage fruit is unhealthful. Mold grows inward to places that you see and can make you ill.

Look at your recipes before starting and determine whether or not certain steps that can be completed beforehand. You can simplify the day prior to actually cooking. This takes a lot of the stress out of even more complex recipes fun and fast.

When burgers and other foods become stuck to the grill grates, they sometimes lose their shape when they stick to your grill and become hard to remove.Try brushing a thin coating of vegetable oil on the cooking surface prior to cooking so that food does not stick.

Plan to make a large batch so that the excess can freeze and used later. Good homemade chicken stock is a wonderful base in soups, casseroles, stews and other dishes.

Oil or butter both have fat that is often unnecessary. A nonstick spray is a wonderful substitute for the oils and fats that you are using.

This will keep your fruits fresh for much longer. You also have the benefit of having fruits out of season whenever you want them.

Leave the bone in your roast when you are cooking and pressed for time.The bone will retain the heat and make the interior of the roasting pan.

Many popular veggies and herbs have a scent that can remain on cutting boards even after they are washed. Use indelible ink to mark the cutting board so that you know which is which.

Be creative with your cooking.You need not have to follow a recipe to the “T”. That is really a genuine cook!

This will prevent you from wasting resources or overcooking your food, including flare-ups from overheated oil or choosing the wrong temperatures for your needs.

It is important to maintain a wooden cutting board. A wood cutting board can warp or split by too much exposure to moisture, heat and dryness. Do not immerse the cutting board in water, but instead, soapy water. You can find oil designed for this purpose.Be sure to let your cutting board dry it off completely before using.

Do prep work to save cooking time. You can frequently get many of the ingredients ready one or two days before you cook your meal. There are certain instances in which the flavor of the ingredients is actually improved by early preparation.

There is not just one kind of potato, and they are not always adequate substitutes for each other when cooking.

There are a number of ways to cook oysters. You can prepare oysters in other ways rather than just raw with some drizzled lemon juice. Sprinkle with Parmesan cheese and grated pepper and broil until it bubbles. Another option is to saute oysters. You can bake oysters while in the shells. Put them in a dish made for casseroles, add a bit of butter and freshly-made breadcrumbs to every oyster, and bake for 4 to 5 minutes. Serve hot on toast points or a baguette when your butter starts bubbling.

Set a watch timer that you can easily carry with you as well.

The very high temperature in the microwave causes oil to leave the food.Baking will keep all its parts cohesive.

Red potatoes are too thin-skinned to hold up to a dense fillings.

Use soft butter not melted butter for creaming sugar and butter for cookies. If it is melted, however, or just put the dough in the refrigerator. Your dough will not spread if you use cooler dough.

When preparing mashed potatoes, mix the potatoes using hot, but never boiling. This alternative to the addition of cold milk will give your potatoes much airier and fluffier. Nobody really wants lumps in their mashed potatoes full of lumps.

Get rid of the extra fat in your soups and stews. Place an ice in a spoon and rub it gently on your dish. The fat will collect the surface of the spoon and be easily removed from the dish. You could also remove excess oil by soaking it up with a paper towel.

It is possible to over-think things in the kitchen. Meals can easily be ruined by making them too complicated. Simple recipes and techniques can yield very impressive results. Implementing these tips will allow you to understand how to become a better cook.

Cooking Advice To Help You Plan Your Meals

A lot of people feel like cooking as an unwelcome task. This article will show you some great techniques that you can try today.

If you are using metal skewers, avoid ones with rounded surfaces and try ones with square or beveled designs.

Keep all dried spices in a location that stays room temperature.If your spices are exposed to moisture, humidity and heat are present, these items will begin to lose their flavor. Most ground spices will retain their flavor for about a year. Whole spices have a longer shelf-life and can keep their flavor for about three years.

Prepare in advance as much as you can ahead of time.It is important to have all prep work done before it’s time to begin cooking. You can help lessen the potential stress by doing prep work done early.

If you want to start cooking more, take a trip to a local library or bookstore where you can find many cookbooks with recipes you can enjoy making at home. Try different recipes and be patient as you come up with something that works for you.

There is a way to save your work and make it so you can use it immediately. Mix two tablespoons of water with one tablespoon of corn starch in a small bowl. Stir this solution into the thin sauce to thicken up. The mixture needs to be added slowly and constantly stirred so that it does not make the sauce too thick.

You can avoid stress by sticking to familiar recipes that you have not already tried when you are cooking for someone that you want to impress. You will feel less stressed while cooking more if you follow this tip.

Mushrooms will soak up a sponge. Wipe them off by hand with a damp cloth to clean them.

Read the labels when shopping for any product that you buy to use in a recipe. Many of the most common ingredients contain items that are considered unhealthy. You want to produce a product that anything you buy is not high in sugar or sodium.

This keeps fruits to stay fresh for months. This is a great way to ensure that you the advantage of having fruits available off-season.

If the recipe has called for water, switch it up by using a broth, juice, or cooking liquids. If a recipe calls for milk, try substituting with buttermilk, yogurt or sour cream. Using a variety of liquids can add nutritional content to certain dishes and improve their flavor.

Always make sure you measure the cooking oils! This will help you lower the fat is present in your foods while cooking. This will give you to keep track of the ability to know exactly how much oil you are using.

Do not use any wine for cooking a recipe that you do not tasted. There are cooking wines available at the supermarket.

Many veggies and herbs have a strong residual odor that remains on cutting boards well after use. Use permanent ink to mark so you know which is which.

When cooking with fresh herbs like parsley or dill, bundle them together and cut them with scissors instead of chopping. This will keep them drier and lighter than chopped with a knife.

Trussing is when you tie your turkey up with string for baking. Trussing will cook your bird more evenly when you tie the legs and wings next to the body so that cooking is done evenly. If they are untied, the outer extremities of the legs and wings will become overcooked while the remainder of the turkey is still undercooked.

Spices quickly lose their flavor when they are exposed to excessive light, humidity, or warm. This exposure will only exposes the spices to the elements which make them to lose flavor.

You can improve the flavor of even the most simple dish much better with seasonings and herbs.Dried herbs like oregano and spices can be used for complex recipes that have a plethora of flavors. Fresh herbs have a better flavor.

There are a vast array of potato varieties, but they are not created equal.

You can use the last of your vegetables and meats to create a stir-fry or adding them to fried rice mixture. Fry your vegetables and chopped meat in vegetable oil, then add the rice and season with soy sauce, ginger, ginger and other spices.

Try using ketchup as a batter ingredient in fried foods. Ketchup isn’t only a condiment to dunk your food in, but it can also be used to dip chicken or vegetables into before dipping in breadcrumbs.

Use cooking oil for measuring sticky messes. Before you even measure, add a little cooking oil to the spoon, such as canola, then the sticky substance you are measuring will glide off much easier, which will reduce the waste and will make clean up easier. This will work great for things like peanut butter and honey too.

Microwave your citrus fruits before juicing it to get every last drop of juice. Heat your citrus fruits for just ten seconds or so. After removing them, roll it on the counter before you cut it.

When preparing mashed potatoes, try using hot milk. This will make your mashed potatoes much airier and fluffier. Nobody wants lumps in their mashed potatoes!

It is so easy to mistakenly add more salt than is needed, but this problem can be rectified! Add two or three peeled and cut potatoes, and let it cook for another 15 minutes.These potatoes will take in the extra salt you added. If your recipe is based on tomatoes, you can throw in more to reduce the salt.

Avoid adding salt or garlic to dried beans that have not yet softened. Both garlic and salt can prevent the beans from getting softer while they cook.

As the article shows, there are many ways to make cooking less of a drag and more interesting. By putting this advice to use, you can turn a task that you consider tedious or annoying into a pleasant activity that can spark your imagination.