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Victoria Beckham's cooking skills hilariously slammed by her own daughter

Victoria Beckham's cooking skills have been playfully roasted by her daughter, Harper Beckham. In an Instagram story shared to her 31.4 million followers, the former Spice Girl documented a family baking session featuring herself, husband David Beckham, and their daughter Harper. David was filmed in the middle of whipping up an apple crumble using apples from the "Beckham Orchard," while Harper was busy baking chocolate chip cookies. While the father-daughter duo were channeling their inner baker, Victoria was filming the moment and asked Harper whether she inherited her culinary talents from her mum or dad. "Did you learn to cook from daddy or mummy?" Victoria asked Harper in the light-hearted clip. With a mischievous grin, Harper retorted, "Mummy, you can't even make cereal!" "Oh wow, Mummy can't even make cereal," Victoria responded. "Well you can make chicken Kiev but that comes from M&S," the 12-year-old said, adding insult to injury. M&S (Marks and Spencer) is the local British retailer, which specialises in clothing, food and home products among other things. Victoria hilariously captioned the video: "I get it Harper… I can't cook." The Beckhams often invite fans into their kitchen through their social media, and document their cooking escapades. Watch the full clip <a href="https://kitchen.nine.com.au/latest/harper-beckham-roasts-mum-victoria-beckham-cooking-skills-in-new-clip/e538cdaa-f295-427d-b334-4bb7351da1bd" target="_blank" rel="noopener">here</a>. Images: Instagram

Family & Pets

Cooking (and heating) without gas: what are the impacts of shifting to all-electric homes?

<a href="https://theconversation.com/profiles/trivess-moore-12580">Trivess Moore</a>, <a href="https://theconversation.com/institutions/rmit-university-1063">RMIT University</a>; <a href="https://theconversation.com/profiles/alan-pears-52">Alan Pears</a>, <a href="https://theconversation.com/institutions/rmit-university-1063">RMIT University</a>, and <a href="https://theconversation.com/profiles/joe-hurley-157161">Joe Hurley</a>, <a href="https://theconversation.com/institutions/rmit-university-1063">RMIT University</a> Gas connections for all new housing and sub-divisions will be <a href="https://www.premier.vic.gov.au/new-victorian-homes-go-all-electric-2024">banned in Victoria</a> from January 1 next year. The long-term result of the state government’s significant change to planning approvals will be all-electric housing. The ACT made <a href="https://www.climatechoices.act.gov.au/policy-programs/preventing-new-gas-network-connections">similar changes</a> early this year, in line with a shift away from gas across <a href="https://www.bbc.com/news/science-environment-47559920">Europe</a> and <a href="https://www.theguardian.com/environment/2023/jan/19/gas-stove-culture-war-united-states">other locations</a>, although the NSW Premier Chris Minns has <a href="https://www.theguardian.com/australia-news/2023/jul/31/nsw-wont-ban-gas-in-new-homes-as-premier-declares-i-dont-need-another-complication">baulked</a> at doing the same. Around <a href="https://www.energy.vic.gov.au/renewable-energy/victorias-gas-substitution-roadmap">80% of homes</a> in Victoria are connected to gas. This high uptake was driven by gas being seen as more affordable and sustainable than electricity over past decades. The situation has <a href="https://www.iea.org/events/net-zero-by-2050-a-roadmap-for-the-global-energy-system">changed dramatically</a> as renewable electricity generation increases and <a href="https://www.abc.net.au/news/2023-07-27/aemo-wholesale-electricity-prices-fall-impact-power-bills/102654498">costs fall</a>. <a href="https://theconversation.com/all-electric-homes-are-better-for-your-hip-pocket-and-the-planet-heres-how-governments-can-help-us-get-off-gas-207409">Research</a> has suggested for more than a decade that the benefits of all-electric homes <a href="https://bze.org.au/research_release/energy-efficient-buildings-plan/">stack up in many locations</a>. New homes built under mandatory building energy performance standards (increasing from <a href="https://thefifthestate.com.au/innovation/building-construction/victoria-kicks-the-can-down-the-road-again-on-the-national-construction-code/">6 to 7 stars</a> in Victoria in May 2024) need smaller, cheaper heating and cooling systems. Installing reverse-cycle air conditioning for cooling provides a cost-effective heater as a bonus. Savings from not requiring gas pipes, appliances and gas supply infrastructure help to offset the costs of highly efficient electric appliances. Mandating fully electric homes means economies of scale will further reduce costs. <h2>How does this ban help?</h2> To achieve environmentally sustainable development, reforms of planning policy and regulation <a href="https://theconversation.com/sustainable-cities-australias-building-and-planning-rules-stand-in-the-way-of-getting-there-84263">are essential</a> to convert innovation and best practice to mainstream practice. Planning policy is particularly important for apartment buildings and other housing that may be rented or have an owners’ corporation. Retrofits to improve energy efficiency can be difficult in these situations. Banning gas in new and renovated housing will <a href="https://grattan.edu.au/report/getting-off-gas/">cut greenhouse gas emissions</a>. It’s also <a href="https://theconversation.com/gas-cooking-is-associated-with-worsening-asthma-in-kids-but-proper-ventilation-helps-151591">healthier for households</a> and <a href="https://www.sustainability.vic.gov.au/research-data-and-insights/research/research-reports/the-victorian-healthy-homes-program-research-findings">reduces healthcare costs</a> as well as <a href="https://grattan.edu.au/report/getting-off-gas/">energy bills and infrastructure costs</a>. The Victorian government suggests the change will save all-electric households <a href="https://www.premier.vic.gov.au/new-victorian-homes-go-all-electric-2024">about $1,000 a year</a>. Houses with solar will be even better off. The government appears to be offering wide support to ensure these changes happen, but this will need to be monitored closely. Some households will face extra costs for electric appliances and solar panels. The government’s announcement of <a href="https://www.premier.vic.gov.au/new-victorian-homes-go-all-electric-2024">$10 million</a> for Residential Electrification Grants should help with some of these costs while the industry adjusts. There will be impacts and benefits for the local economy. Some jobs may be lost, particularly in the gas appliance and plumbing industry. The government has announced financial support to retrain people and they will still have essential roles in the existing housing sector. Many gas appliances are imported, including ovens, cooktops and instantaneous gas water heaters. Some components of efficient electric products, such as hot water storage tanks, are made locally. Local activities, including distribution, sales, design, installation and maintenance, comprise much of the overall cost. <h2>Challenges of change must be managed</h2> Sustainability benefits will depend on what <a href="https://grattan.edu.au/report/getting-off-gas/">happens with the energy network</a>. We need more renewable energy, energy storage and smarter management of electricity demand. The shift to all-electric homes may mean winter peak demand for heating increases. Energy market operators and governments will have to monitor demand changes carefully to avoid the reliability issues we already see in summer. However, improving energy efficiency, energy storage and demand management will help reduce this load (and household costs). While the benefits are clear for new homes, the changes may <a href="https://www.bsl.org.au/research/publications/enabling-electrification/">increase gas costs and energy poverty</a> for residents of existing housing who don’t shift to efficient electric solutions. The government has reconfirmed financial rebates to help households switch from gas. In addition, existing housing may face building quality and performance issues. Some may require electrical wiring upgrades as part of the transition. Social acceptance of some electric appliances may also be an issue. For example, <a href="https://www.rmit.edu.au/about/schools-colleges/property-construction-and-project-management/research/research-centres-and-groups/sustainable-building-innovation-laboratory/projects/heet-housing-energy-efficiency-transitions">our research</a> has found some households dislike the way heating from reverse cycle air conditioners feels. Others do not like cooking on induction cooktops. Consumer education and modifications to appliances and buildings may be needed to increase acceptance and avoid backlash. Some electric appliances are available overseas but not in Australia. Higher demand may increase the range of imports. For example, floor-mounted heat pumps can make heating feel similar to gas heating while still providing effective cooling. We should not assume electric appliances are all equal. To improve consumer protection, action is needed on weak standards and limited and inconsistent public information. For example, information on noise levels and efficiency under a range of weather conditions must be standardised. Moving housing away from gas is an <a href="https://link.springer.com/book/10.1007/978-981-99-2760-9">important step</a> in the transition to a zero-carbon economy and energy system. Careful management is needed to ensure this transition is effective, accepted and fair. Continued planning reforms are also essential to ensure environmentally sustainable development of housing and communities. Other urgent priorities include urban cooling and greening, and <a href="https://theconversation.com/turning-the-housing-crisis-around-how-a-circular-economy-can-give-us-affordable-sustainable-homes-208745">circular economy approaches</a> to reduce the material and waste impacts of housing and thus the carbon that goes into building and running homes.<img style="border: none !important; box-shadow: none !important; margin: 0 !important; max-height: 1px !important; max-width: 1px !important; min-height: 1px !important; min-width: 1px !important; opacity: 0 !important; outline: none !important; padding: 0 !important;" src="https://counter.theconversation.com/content/210649/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/trivess-moore-12580">Trivess Moore</a>, Senior Lecturer, School of Property, Construction and Project Management, <a href="https://theconversation.com/institutions/rmit-university-1063">RMIT University</a>; <a href="https://theconversation.com/profiles/alan-pears-52">Alan Pears</a>, Senior Industry Fellow, <a href="https://theconversation.com/institutions/rmit-university-1063">RMIT University</a>, and <a href="https://theconversation.com/profiles/joe-hurley-157161">Joe Hurley</a>, Associate Professor, Sustainability and Urban Planning, <a href="https://theconversation.com/institutions/rmit-university-1063">RMIT University</a> Image credits: Getty Images This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/cooking-and-heating-without-gas-what-are-the-impacts-of-shifting-to-all-electric-homes-210649">original article</a>.

Home & Garden

Cooking mistakes that are making your food unhealthy

Boiling your veggies A review published in the International Journal of Gastronomy and Food Science in 2016 showed that boiling vegetables resulted in a high loss of vitamin C and folate. One study found that broccoli, for example, lost about 33 per cent of its vitamin C. “Water-soluble vitamins leach out,” says Nishta Saxena, a registered dietitian. “If you’re not using the fluids in something like a soup, you’re missing out on nutrients.” Rinsing raw chicken While your favourite old cookbooks likely tell you to rinse a chicken before roasting, this outdated advice is a safety hazard. Running poultry under the tap may remove some of the bacteria (including salmonella and campylobacter, which can cause diarrhoea, vomiting and fever), but it’s also likely to transfer it around your kitchen –as far as nearly one metre from the sink, according to research from Drexel University in Philadelphia. “Droplets can spread from your hands to countertops and even onto the floor, which can be a concern, especially if you have small children,” says Saxena. To stay safe, skip the rinse and wash your hands thoroughly after you’re finished prepping your bird. Removing skins from produce Peeling your produce rids your food of an important layer of nutrients. “Significant amounts of vitamins, minerals and fibre are found in the skins,” says Liz Powell, a registered dietitian. Researchers at the University of Maine estimate that the skins of potatoes, for example, contain 10 to 12 times more antioxidants than the flesh. Peeling fruits and vegetables also strips away a dose of insoluble fibre, which is crucial for digestion and bowel function. Concern about herbicide or pesticide residue isn’t a good enough reason to forego the peelings, says Powell. Washing your fresh produce will remove some pesticide residues from the surface, she says. You can also opt for organic varieties of heavily sprayed produce, such as peaches. Blending everything A smoothie is a smart way to sneak in some greens (and down your breakfast in a hurry), but liquid meals tend to be unbalanced. They’re often lacking in protein, healthy fat and complex carbohydrates. These components work together to keep us feeling full and satisfied, Powell says. “Without them, it’s not really a balanced meal.” Powell recommends adding a scoop of yoghurt or protein powder and part of an avocado or a spoonful of hemp hearts for protein and fat. To sneak in a complex carb, you can add some oats to the blender or have a piece of wholegrain toast on the side, she says. Overdressing salads “Salads have this health halo – we think we can add anything to them and they’ll still be a nutritious choice, but it’s just not true,” says Saxena. “If you’re topping your bowl with dried cranberries, candied pecans and a sweet goat cheese, you’ve easily added 30 grams of sugar to your so-called healthy lunch.” Chopped, raw nuts and seeds are better options to beef up the flavour profile of your greens. Oil-based dressings also tend to be more nutritious than their creamy counterparts. Image credit: Shutterstock This article originally appeared on <a href="https://www.readersdigest.co.nz/food-home-garden/home-tips/cooking-mistakes-that-are-making-your-food-unhealthy" target="_blank" rel="noopener">Reader's Digest</a>.

Home Hints & Tips

8 air fryer cooking tips you need to know

Check your air fryer's temperature Just like with ovens, temperatures may vary between air fryer models. Test your air fryer to see if it runs above or below the selected temperature setting. You’ll want your fryer nice and hot. Know your air fryer's cooking times Since air fryer temperatures vary, so do cook times. That’s why air fryer recipes have wider time ranges. So, to find your air fryer cooking times you’ll need to experiment. Start checking the food at the shortest time, and check back a little later if it’s not done. Give it a shake (or a flip) To help food crisp, always turn, rotate, or shake contents in air fryer basket (just like flipping French fries, fish fillets, or homemade chicken strips halfway through cooking in a traditional oven). Cook food in a single layer for best results Allow plenty of air circulation to get even cooking and crispy results. One exception where you can stack and pack foods is if you’re roasting veggie side dishes in the air fryer. For instance, you can load the basket with a 400 grams of Brussels sprouts and roast them at 180° for 12-15 minutes, stirring once. Bake up a little treat Yes, you can bake homemade cookies in the air fryer! All it takes is a few minutes and chilled dough on stand-by. Models differ in their “baking” functions, so test just one or two cookies at first. You may need to adjust the temperature or cooking time. Seeing smoke? Here's what to do First off, don’t panic. Simply unplug the air fryer and remove the food basket. Make sure no food is lodged in the heating coil. Return food to the air fryer and continue cooking. If smoke persists, there may be oil or residue on the heating element. Unplug the machine, cool, and then wipe the coil clean with a damp cloth, just like the heating coil on an electric stove. From now on, make sure to clean your air fryer regularly. Use a thermometer when cooking meat Because the food can brown nicely on the outside before reaching an appropriate temperature on the inside, checking the temp with a meat thermometer is an important step for safety. That goes for previously frozen foods and fresh ones. It's a quick option when cooking for one or two Any more than that, and you may have to cook in batches – so be sure to account for that in your timing. Image credits: Getty Images This article originally appeared on <a href="https://www.readersdigest.co.nz/food-home-garden/8-air-fryer-cooking-tips-you-need-to-know" target="_blank" rel="noopener">Reader's Digest</a>.

Food & Wine

No, you shouldn’t wash raw chicken before cooking it. So why do people still do it?

Food safety authorities and regulators <a href="https://foodsafety.asn.au/topic/tips-poultry/">around</a> <a href="https://www.cdc.gov/foodsafety/chicken.html#:%7E:text=after%20handling%20chicken.-,Do%20not%20wash%20raw%20chicken.,that%20previously%20held%20raw%20chicken.">the</a> <a href="https://www.food.gov.uk/safety-hygiene/cleaning">world</a> <a href="https://www.mpi.govt.nz/food-safety-home/preparing-and-storing-food-safely-at-home/clean-cook-chill/#:%7E:text=Don't%20wash%20raw%20chicken,food%20poisoning%20from%20campylobacter%20bacteria.">recommend</a> you don’t wash raw poultry before cooking. That’s because washing chicken can splash dangerous bacteria around the kitchen. It’s best just to thoroughly cook the chicken without washing it, so it is safe to eat. Despite this, chicken-washing remains common. A <a href="https://www.safefood.qld.gov.au/newsroom/does-raw-chicken-need-rinsing/">survey</a> by Australia’s Food Safety Information Council showed almost half of Australian home cooks washed whole chickens before cooking. Dutch research found <a href="https://www.foodsafetynews.com/2022/05/dutch-survey-finds-a-quarter-of-people-wash-chicken-despite-expert-advice/">25%</a> of consumers washed their chicken often or almost always. So why do people do it – and what does the research say about the risks of chicken-washing? <h2>Chicken meat and germs</h2> Incorrect cooking temperatures and cross-contamination between different foods are two of the most important factors linked to foodborne illness. This is particularly relevant to poultry meat. Two leading causes of foodborne illness are the bacteria <a href="https://www.cdc.gov/campylobacter/index.html">Campylobacter</a> and <a href="https://www.cdc.gov/foodsafety/communication/salmonella-food.html">Salmonella</a>, which are commonly found on raw poultry. In Australia, reported cases of Campylobacter and Salmonella have almost <a href="https://foodsafety.asn.au/topic/tips-poultry/">doubled</a>over the last two decades. Of the estimated 220,000 cases of Campylobacter infection each year, <a href="https://foodsafety.asn.au/topic/tips-poultry/">50,000</a> can be attributed either directly or indirectly to chicken meat. <h2>Chicken-washing myths, busted</h2> One <a href="https://doi.org/10.1016/j.foodcont.2020.107682">analysis</a> of consumer responses to an education campaign about the dangers of washing raw poultry shed light on why many people still wash raw chicken before cooking. Some believe there is a need to wash faeces and other matter off the chicken meat. In fact, modern processing techniques mean chicken carcasses do not need additional cleaning. Others believe washing with a slightly acidic solution (such as vinegar or lemon juice) will kill bacteria. On the contrary, <a href="https://doi.org/10.1016/j.foodcont.2018.06.034">research</a> has shown washing raw poultry in lemon juice or vinegar does not remove bacteria and can increase the cross-contamination risk. <h2>Washing chicken splashes bacteria around</h2> One of the more compelling arguments why washing raw poultry under a running tap is a risky activity comes from <a href="https://doi.org/10.1063/5.0083979">recent research</a> on water droplets ejected from the surface of washed chicken. The study clearly showed bacteria can be transferred from the surface of the chicken to surrounding surfaces via water droplets. Using high-speed imaging, the researchers found a higher tap height can increase splashing. Chicken meat is often soft and the water flow can create a divot in the surface. This leads to splashing that would not occur on a curved, hard surface. The researchers placed large agar plates next to the chicken surfaces to capture any water droplets. This allowed them to grow the bacteria that were transferred with the splashed water. They found the level of bacterial transmission increased with greater tap height and water flow rate. Aerated water (which is what you get when the tap is running very hard) also increased splashing and bacterial transmission. <h2>What if I still really want to wash my chicken meat?</h2> While washing raw poultry is not recommended, it appears some home cooks are reluctant to let go of this old habit. If you insist on washing chicken meat, consider doing so in a sink of water rather than under a running tap. Use a paper towel to mop up any liquids, dispose of the towel and clean up afterwards. This will help reduce the risk of cross-contamination and keep the kitchen safe. And please wash your hands after handling raw meat! Image credits: Getty Images This article originally appeared on <a href="https://theconversation.com/no-you-shouldnt-wash-raw-chicken-before-cooking-it-so-why-do-people-still-do-it-192723" target="_blank" rel="noopener">The Conversation</a>.

Food & Wine

Does cooking bacon in water make it taste better

A rumour on the internet has suggested the key to juicier, crispier bacon is submerging it in cold water and bringing it to the boil. But does this theory have legs? Well, the idea at least seems to check out. The difference between “good” and “bad” bacon generally comes down to the rendering of the fat from cooking to too long or too quickly. But when you cook it with the cold-water method, bringing the cold water to the simmer, cooking it away completely, you theoretically cook the fat away without drying the bacon, and once the water’s gone all you have to do is brown the meat. <iframe width="560" height="315" src="https://www.youtube.com/embed/2guC4Badq2s" frameborder="0" allowfullscreen=""></iframe> <a href="http://www.news.com.au/lifestyle/food/eat/internet-cooking-test-should-you-cook-bacon-in-water/news-story/a4ac7d3e60033861c0a625ef9638c526" target="_blank">News.com.au</a> recently put this to test, cooking a control and putting it up against the new bacon cooking method, “The ‘new’ method had produced much drier, darker bacon. It was crispier as promised, but in a way that made it less enjoyable to eat. It had developed the consistency reminiscent of beef jerky. “Even worse, this method seemed to have leached a lot of the bacon’s salt content out into the water before gluing it back to the outside of the bacon as it evaporated, making the bacon much saltier to taste.” So, what do you think? Are you going to experiment with this new bacon-cooking method, or stick to what you know works? Let us know in the comments below.

Food & Wine

Move over, Iron Chef, this metallic cook has just learned how to taste

In an episode of Futurama, robot Bender wants to be a chef, but has to overcome the not inconsiderable hurdle of being incapable of taste. It was beautiful. Move over, Bender. A new robot has not only been programmed to taste, it has been trained to taste food at different stages of the cooking process to check for seasoning. Researchers from the University of Cambridge, UK, working with domestic appliances manufacturer Beko, hope the new robot will be useful in the development of automated food preparation. It’s a cliché of cooking that you must “taste as you go”. But tasting isn’t as simple as it may seem. There are different stages of the chewing process in which the release of saliva and digestive enzymes change our perception of flavour while chewing. The robot chef had already mastered the <a href="https://www.cam.ac.uk/research/news/a-good-egg-robot-chef-trained-to-make-omelettes" target="_blank" rel="noreferrer noopener">omelette</a> based on human tasters’ feedback. Now, results <a href="https://dx.doi.org/10.3389/frobt.2022.886074" target="_blank" rel="noreferrer noopener">published</a> in the Frontiers in Robotics & AI journal show the robot tasting nine different variations of scrambled eggs and tomatoes at three different stages of the chewing process to produce a “taste map”. Using machine-learning algorithms and the “taste as you go” approach, the robot was able to quickly and accurately judge the saltiness of the simple scrambled egg dish. The new method was a significant improvement over other tasting tech based on only a single sample. Saltiness was measured by a conductance probe attached to the robot’s arm. They prepared the dish, varying the number of tomatoes and amount of salt. “Chewed” food was passed through a blender, then tested for saltiness again. <figure class="wp-block-video"><video src="../wp-content/uploads/2022/05/Unchewed-sampling-short.mp4" controls="controls" width="300" height="150"></video><figcaption>This robot ‘chef’ is learning to be a better cook by ‘tasting’ the saltiness of a simple dish of eggs and tomatoes at different stages of the cooking process, imitating a similar process in humans. Credit: Bio-Inspired Robotics Laboratory, University of Cambridge.</figcaption></figure> “Most home cooks will be familiar with the concept of tasting as you go – checking a dish throughout the cooking process to check whether the balance of flavours is right,” said lead author Grzegorz Sochacki from the University of Cambridge’s Department of Engineering. “If robots are to be used for certain aspects of food preparation, it’s important that they are able to ‘taste’ what they’re cooking.” The new approach aims to mimic the continuous feedback provided to the human brain in the process of chewing, says Dr Arsen Abdulali, also from Cambridge’s Department of Engineering. “Current methods of electronic testing only take a single snapshot from a homogenised sample, so we wanted to replicate a more realistic process of chewing and tasting in a robotic system, which should result in a tastier end product.” “When a robot is learning how to cook, like any other cook, it needs indications of how well it did,” said Abdulali. “We want the robots to understand the concept of taste, which will make them better cooks. In our experiment, the robot can ‘see’ the difference in the food as it’s chewed, which improves its ability to taste.” “We believe that the development of robotic chefs will play a major role in busy households and assisted living homes in the future,” said senior Beko scientist Dr Muhammad W. Chugtai. “This result is a leap forward in robotic cooking, and by using machine and deep-learning algorithms, mastication will help robot chefs adjust taste for different dishes and users.” Next on the menu will be training robots to improve and expand the tasting abilities to oily or sweet food, for example. Sounds pretty sweet.  <img id="cosmos-post-tracker" style="opacity: 0; height: 1px!important; width: 1px!important; border: 0!important; position: absolute!important; z-index: -1!important;" src="https://syndication.cosmosmagazine.com/?id=190155&title=Move+over%2C+Iron+Chef%2C+this+metallic+cook+has+just+learned+how+to+taste" width="1" height="1" data-spai-target="src" data-spai-orig="" data-spai-exclude="nocdn" />  <div id="contributors"> <a href="https://cosmosmagazine.com/technology/robot-machine-learning-taste/" target="_blank" rel="noopener">This article</a> was originally published on <a href="https://cosmosmagazine.com" target="_blank" rel="noopener">Cosmos Magazine</a> and was written by <a href="https://cosmosmagazine.com/contributor/evrim-yazgin" target="_blank" rel="noopener">Evrim Yazgin</a>. Evrim Yazgin has a Bachelor of Science majoring in mathematical physics and a Master of Science in physics, both from the University of Melbourne. Image: Shutterstock </div>

Technology

5 things you should never cook in an air fryer

You can air fry almost anything. And why wouldn’t you want to? There’s a reason these appliances have seemingly taken over everyone’s kitchens. Air fryers can imitate the results of deep-frying with some intense hot air and only a fraction of the oil. With this healthier alternative, crispy foods don’t have to be reserved for nights out and special occasions. But, there are foods that just shouldn’t be seen near an air fryer. Before cooking with your air fryer, see which foods won’t work – even though they may be tempting to throw in there. Battered foods Unless the food is pre-fried and frozen, you’ll want to avoid placing wet batter in the air fryer. Aside from the obvious mess it will create, wet batter won’t set the way it does when it’s submerged in oil, meaning the food won’t have that crunchy shell. If you’d like to add a little crispiness to your food, coat in flour, egg, and breadcrumbs. Fresh greens Leafy greens, like spinach, will cook unevenly and are very likely to burn due to the air fryer’s high-speed air. When choosing vegetables to cook in the air fryer, make sure they hold some weight, like broccoli or zucchini. Kale chips may also be successful if coated in enough oil to weigh them down. Ultimately, experts say that frozen veggies are the way to go when it comes to air fryers because they retain more moisture from the ice. Whole roasts The apparent issue with whole roasts is whether or not it will even fit properly into an air fryer basket, but even if it does fit, it’s best to just stick to the regular oven. The roast will not cook evenly, with the part closest to the heat source likely to burn by the time the part furthest away is safe to eat. The problem comes down to overcrowding. Since the hot air needs room to appropriately circulate, the most successful method would be to cook the roast in smaller pieces. If cooking a chicken, make sure the skin is facing up as air fryers heat from the top. Cheese Who wouldn’t love to instantly make some fried cheese to snack on? Since the air fryer isn’t truly ‘frying’ the food, placing cheese in it without some sort of coating will just melt the cheese into a puddle and create a mess you don’t want to clean up. Raw grains Grains such as rice and pasta can crisp nicely in an air fryer, but they have to be cooked on the stovetop first. Air fryers are intended to dry cooked food, so trying to cook something that needs to be immersed in water to cook properly won’t work. Even with an insert that allows you to place water inside the air fryer, the fan will never get hot enough to boil the water and successfully cook your grains. This article originally appeared on <a href="https://www.readersdigest.com.au/kitchen-tips/5-things-you-should-never-cook-in-an-air-fryer" target="_blank" rel="noopener">Reader’s Digest</a>.

Home Hints & Tips

Why you've been cooking bacon wrong this whole time

A popular foodie blogger has shared his secret hack to making the perfect crispy bacon. The chef and bacon connoisseur, who posts as Flavour God on the app, revealed his trick to achieving the fried bacon and it is as simple as adding water to the pan. In the viral video, the man poured water over his bacon before it started cooking, which ensured it was fried to perfection and didn't splutter in the pan. "OK before you yell at your phone, hear me out," he began the video. "Adding water to your bacon while cooking does two things: It makes crispy bacon and also keeps your bacon from splattering." He explained you should cook over medium-high until the water fully evaporates which will leave you with delicious crispy bacon. Most commenters were fascinated by the breakfast hack and promised to try it themselves. "Tried this tonight. Thank you! WORKED," one person wrote. "I seriously do this when I cook sausage patties," another said. For those concerned about mixing oil and water, the chef added: "The water cooks off before any fat renders to liquid." Another TikTok user suggested running the bacon under water before frying, which achieves a similar result. Image: TikTok

Food & Wine

13 genius ways to use cooking spray that go way beyond the kitchen

Bet you didn’t have a clue cooking spray was so versatile. Grating cheese Put less elbow grease into grating cheese by using a non-stick cooking spray on your cheese grater for smoother grating. The spray also makes for easier and faster clean-up. Prevent tomato sauce stains Sick of those hard-to-clean tomato sauce stains on your plastic containers? To prevent them, apply a light coating of non-stick cooking spray on the inside of the container before you pour in the tomato sauce. Keep car wheels clean You know that fine black stuff that collects on the wheels of your car and is so hard to clean off? That’s brake dust – it’s produced every time you apply your brakes and the pads wear against the brake disks or cylinders. The next time you invest the elbow grease to get your wheels shiny, give them a light coating of cooking spray. The brake dust will wipe right off. Lubricate your bicycle chain Bike chain a bit creaky and you don’t have any lubricating oil handy? Give it a shot of non-stick cooking spray instead. Don’t use too much – the chain shouldn’t look wet. Wipe off the excess with a clean rag. Cure door squeaks Heard that door squeak just one time too many? Hit the hinge with some non-stick cooking spray. Have paper towels handy to wipe up the drips. Remove paint and grease Forget smelly solvents to remove paint and grease from your hands. Instead, use cooking spray to do the job. Work it in well and rinse. Wash again with soap and water. Dry nail polish Need your nail polish to dry in a hurry? Spray it with a coat of cooking spray and let dry. The spray is also a great moisturiser for your hands. Quick casting Pack a can of cooking spray when you go fishing. Spray it on your fishing line and the line will cast easier and further. Prevent grass sticking Mowing the lawn should be easy, but cleaning cut grass from the mower is tedious. Prevent grass from sticking on mower blades and the underside of the housing by spraying them with cooking oil before you begin mowing. Lubricate your locks Tired of jiggling your keys in your locks? If you deal with a tough lock interior or sticky keys, try using a few sprays of cooking oil. The oil will help slide your key in and get you through the door much easier. Say bye to soap scum Spray your shower door with cooking oil and stubborn soap scum will come right off when you wipe it with a towel. Oil breaks down lime deposits so that’s why it removes easily. After a few swipes with a towel, clean the surface to maximise the cleanliness. Coat measuring cups The next time a recipe calls for a sticky ingredient such as honey, coat your measuring cups with oil so your quantity is exact and will slide right out when pouring it into your mixture. Remove gum from your hair Having gum in your hair is a nightmare. Before you start freaking out or think you need scissors to chop it out, try spraying the gum with cooking spray. It should loosen it up enough to the point where it will slide right out. Written by Christina Farah. This article first appeared in <a rel="noopener" href="https://www.readersdigest.co.nz/food-home-garden/diy-tips/13-genius-ways-to-use-cooking-spray-that-go-way-beyond-the-kitchen" target="_blank">Reader’s Digest</a>. For more of what you love from the world’s best-loved magazine, <a rel="noopener" href="http://readersdigest.innovations.co.nz/c/readersdigestemailsubscribe?utm_source=over60&utm_medium=articles&utm_campaign=RDSUB&keycode=WRA87V" target="_blank">here’s our best subscription offer.</a> Image: Getty Images <img style="width: 100px !important; height: 100px !important;" src="https://oversixtydev.blob.core.windows.net/media/7820640/1.png" alt="" data-udi="umb://media/f30947086c8e47b89cb076eb5bb9b3e2" />

Home Hints & Tips

10 simple rules to cook everything faster

1. Start with heat Before doing anything else, turn on the oven, crank up the grill, preheat a frying pan and set water to boil. Appliances, pots, pans and water take time to get hot. Boiling water is always my first move. 2. Don't dirty an extra dish Use kitchen scissors to chop cooked or tender raw vegetables (especially greens) right in the bowl or pan. 3. Speed up your washing time Put all the produce together in a colander and rinse under cold water. (If you have a large amount, wash in batches, putting what’s done on towels.) During downtime while cooking, wash vegetables used toward the end of a recipe. Rinse foods like carrots and cabbage after they’ve been trimmed or peeled. 4. Chop all at once If a recipe calls for minced garlic, minced ginger and/or minced chillies at the same time, consolidate the job with my go-to technique: Peel the garlic and ginger, trim the chillies, and put them all in a pile. Then chop and mince them together using a rocking motion. 5. Cut before cooking Big, thick pieces of food take longer to cook through than those cut small or sliced thin. I cut chicken cutlets in half so they cook faster; chop veggies accordingly. 6. Make use of your grater Making a pureed vegetable soup? Grate your veggies instead of chopping them. If you cut them into chunks, they’ll take 20 minutes or more to soften. But grated, they’re ready in a flash. 7. Let your pots do double duty When you sauté or simmer something moist – such as vegetables, beans, or sauces – lay a different food on top (especially a protein like fish, chicken, or eggs), cover with a lid, and let the steam naturally cook that upper layer. For instance, for a fast eggs Florentine, steam the eggs on top of the spinach rather than poaching them separately. 8. Use less liquid when braising Submerge your braising ingredients in about two centimetres of liquid, cover the pot and cook, turning occasionally, adding a little liquid as necessary. 9. One sandwich is faster than four Cut a baguette in half the long way, assemble one giant sandwich, then cut that into as many pieces as you like. (I’ve seen people do the opposite!) 10. Cut around the core This method is a fast way to prep apples, pears, tomatoes, cabbage, peaches and capsicums: Slice downwards around the core, removing flesh in three or four pieces; then cut flesh into slices or wedges. This article was first published for <a href="https://www.readersdigest.com.au/food-home-garden/18-simple-ways-to-cook-everything-faster">Reader's Digest. </a> Image: Getty

Food & Wine

5 food safety tips for proper food handling

Get up to speed about the proper way to handle food to minimise the risk of food poisoning. In light of recent food poisoning cases around the world – a salmonella outbreak in the US in June that sickened over 100 people was linked to contaminated pre-cut melons and several people in Australia died because of contaminated rockmelons in February – it is more important than ever to get up to speed about the right way to handle food. Closer to home, Malaysian and Singaporean netizens were shocked by a video that circulated on social media in June this year of staff at a Bangsar, KL, eatery <a href="https://www.youtube.com/watch?v=3maABRgv8G4">washing plates in a dirty puddle</a>. Contamination can occur at several junctures, such as during the production of the food, the processing of raw materials, and even during the transport and display of the food. When a food product finally makes it to the kitchen, it is also in danger of cross contamination, which is the transfer of bacteria or viruses through the use of contaminated items such as knives or chopping boards. Be vigilant and adopt these 5 food safety tips to minimise the risk of food poisoning. 1. Picking up refrigerated and frozen items last At the supermarket, pick up your refrigerated and frozen items last, just before you make your way to the checkout counter. Choose chilled items that have been properly packed without any tear in the packaging. If you are looking to shed some dollars from your grocery bill, try these <a href="https://www.readersdigest.com.au/money/Spend-Less-On-Groceries-With-These-19-Tricks-Savvy-Shoppers-Use">supermarket shopping hacks</a>. 2. Buy raw meats that have been properly displayed Never buy chilled or frozen items that have been displayed at room temperature. If you do most of your grocery shopping at the wet market*, this is particularly important. Take note of how the raw seafood and meats are being displayed. Are they in a chiller? Is there sufficient ice packed around the items to ensure they’re stored at a safe temperature? Once you get your meat home, you still have to cook it, however. Try this version of a classic stroganoff that <a href="https://www.readersdigest.com.au/recipes/beef-and-mushroom-stroganoff">stretches a modest portion of meat</a>. * For those in Australia and New Zealand, the wet market is an Asian grocery store that sells fresh meat and produce. 3. Bringing the food home safely Our hot and humid weather can provide extra challenges when it comes to keeping our food safe. If your journey home will take longer than 30 minutes, keep your chilled and frozen items in an insulated bag and make use of the free ice that is provided by some supermarkets to keep the items well chilled. Store the items in the fridge as quickly as possible. In light of recent food poisoning cases around the world – a salmonella outbreak in the US in June that sickened over 100 people was linked to contaminated pre-cut melons and several people in Australia died because of contaminated rockmelons in February – it is more important than ever to get up to speed about the right way to handle food. Closer to home, Malaysian and Singaporean netizens were shocked by a video that circulated on social media in June this year of staff at a Bangsar, KL, eatery <a href="https://www.youtube.com/watch?v=3maABRgv8G4">washing plates in a dirty puddle</a>. Contamination can occur at several junctures, such as during the production of the food, the processing of raw materials, and even during the transport and display of the food. When a food product finally makes it to the kitchen, it is also in danger of cross contamination, which is the transfer of bacteria or viruses through the use of contaminated items such as knives or chopping boards. Be vigilant and adopt these 5 food safety tips to minimise the risk of food poisoning. <img style="width: 500px; height: 281.2903225806452px;" src="https://oversixtydev.blob.core.windows.net/media/7843907/food-handling-um.jpg" alt="" data-udi="umb://media/070f60984208487ea761a3e32e6bc07c" /> 4. Storing raw foods properly Raw foods should be kept separate from cooked foods while in the fridge. Different types of raw foods (e.g., meat, eggs, vegetables) should also be kept separately from each other to avoid cross contamination. If you’re not planning to cook the meat in the next three to five days, it’s best to freeze it. Get the most out of your beef buy with these delicious and easy <a href="https://www.readersdigest.com.au/recipes/beef-skewers-ginger-dipping-sauce">beef skewers with ginger dipping sauce</a>. 5. Avoid buying pre-cut fruits If you’re concerned about the cases of contaminated pre-cut fruit, you may want to buy a whole fruit and cut it up yourself at home. Wash the fruit properly by rubbing it with your hands under running water. If you’re cutting it up, use a separate chopping board than the one you use for raw meat. In a race to eat all of your fruit purchases before they all spoil? <a href="https://www.readersdigest.com.au/kitchen-tips/how-to-preserve-fruit">Try bottling it as a preserve!</a> By Siti Rohani Image: Getty Images and Max Pixel This article originally appeared on <a href="https://www.readersdigest.com.au/food-home-garden/5-food-safety-tips-proper-food-handling">Reader’s Digest</a>

Home & Garden

Slow-cooked meat pie hack dubbed a "game-changer"

A fan of a slow cooker has surprised others by using it to cook a meat pie, potatoes and mushy peas. Home cook Alison came up with the idea after seeing a similar meal online and posted it to the <a rel="noopener" href="https://www.facebook.com/groups/slowcookedwonders" target="_blank">Slow Cooker Wonders</a> Facebook group. "Husband's dinner tonight, hope it works!" she wrote. <img style="width: 500px; height:281.25px;" src="https://oversixtydev.blob.core.windows.net/media/7842268/slow-cooker-1.jpg" alt="" data-udi="umb://media/7f3bbd4791454a5faa4d29fa4ff8fd04" /> <div class="post_body_wrapper"> <div class="post-body-container"> <div class="post_body"> <div class="body_text redactor-styles redactor-in"> Many were fascinated by the idea. “I hope this comes out good, it’ll revolutionise teatime,” said one. “I need to know too, please, would be a game changer for me.” Others were surprised by the backlash, as group members were quick to criticise. “Those mushy peas (are) definitely going to run all over the pie lid and potatoes! Good idea if it works, but I would definitely put a few air holes in that pie lid or it might explode,” one group member pointed out. “Why can’t people just be kind? She’s cooking, it’s her husband. Are you eating it? No, her husband is. What’s wrong with experimenting and trying things? Jeez, get a grip,” said one. “The peas will soggy it all and potatoes won’t cook. Intrigued.” Alison did not mention how the meal went or whether her husband enjoyed it. Photo credits: Facebook </div> </div> </div> </div>

Food & Wine

10 cooking tricks that are only taught in culinary schools

How to get the perfect steak If you’re one of the many people who takes a piece of meat out of the refrigerator or freezer and throws it directly on the barbecue, it’s time to learn the error of your ways. For the best-tasting steak, you’re much better off taking it out of the cold and letting it sit for an hour or two before bringing the heat. If you start cooking the steak when it’s already at room temperature, it will cook much more evenly. Yes, it’ll take longer, but the difference is worth it! How to get delicious juicy meat How are restaurant chefs able to get their chicken and pork chops to have that perfect delicious amount of juiciness? The answer is (fairly) simple: they brine it. Nope, brining’s not just for turkeys! Soaking the meat in cold salt water infuses it with rich flavour and a juicy texture even before you cook it. Brining also helps keep your chicken or pork from drying out and provides a safeguard against overcooking. Don't be scared of salt Culinary students learn pretty quickly not to be stingy with the salt. “For the first several months of school, I kept getting docked for serving under-seasoned food,” Culinary Institute of America graduate Jesse Szewczyk told BuzzFeed. If your food tastes bland, there’s a good chance it just needs more salt. If you’re hesitant to ramp up your salt addition, use this trick to avoid over-salting: garnish your creation with salt continuously as you cook, rather than salting it heavily at the beginning and/or the end. Sprinkle the salt from up high so that it will be evenly distributed throughout your dish. Sugar makes a great seasoning It’s not just for baked goods anymore. If you add a pinch (or three) of sugar to a recipe that uses tomatoes, you’ll notice a delicious difference. The sugar counteracts the natural sour taste of the tomatoes to create a rich, pleasant flavour. Szewczyk even noticed that adding a bit of sugar to a dish he was making with slightly out-of-season tomatoes made it “taste like it was made with perfectly ripe ones.” How to produce a perfectly-shaped burger patty This super-simple tip will help you step up your hamburger game – and it takes less than ten seconds. First, toss the patty down hard on your cutting board to force out the air bubbles. Then, press an indent into the center of the patty. These two simple actions prevent the patty from puffing up in the middle and create a nice, even burger. They also keep the burger from bubbling while you cook it. How to prepare a clear broth The trick to making the clearest – and tastiest – chicken broth involves lots of chicken and lots of patience. Take your chicken meat – and bones, if you’re using them – and cook them in a small amount of water (just enough to cover them) for at least three hours. Cook on a low heat, and make sure to skim off any suds that float to the top. This will make the stock clearer and tastier. Don’t add your vegetables right away, wait to add them after about an hour and a half to two hours. For the clearest broth possible, strain the liquid through cheesecloth. A little olive oil goes a long way What do pasta dishes, pizzas, fish dishes and meat dishes all have in common? Well, aside from being super delicious, they can all be enhanced with a dollop of olive oil. Many professional chefs, including culinary instructor Sydney Willcox, top off nearly all of their dishes with a sprinkling of this liquid gold. Make sure you’re using a good quality extra virgin olive oil, which will add a flavourful kick and “make for a silky finish,” Willcox promised StyleCaster. How to cook a perfectly crusted fish One word: heat. You can’t produce a perfectly seared piece of fish without a piping hot pan. “If you are looking for a sear, you need to bring on high levels of heat,” says Willcox. Willcox also warns against overcrowding the pan while searing; that could seriously diminish the heat and prevent your fish from developing that succulent brown crust. Keeping the pan nice and hot also prevents bits of the fish from sticking to the pan when you flip it over; when cold, the proteins in the fish are more likely to adhere to the metal. The only reason to use non-stick pans They sound good in theory, but non-stick pans really aren’t going to produce the best dishes. If you’re cooking anything that you want to develop some kind of crust – think meat or fish – avoid using your non-stick pan. “It’s a different kind of heat, with non-stick pans,” chef Amanda Cohen told BuzzFeed. “It’s not quite as hot, it doesn’t get things as crispy since it’s really protecting things from the heat underneath.” The non-stick coating acts as a barrier between the heat and your food, which can prevent it from developing that rich, crispy texture. Don’t toss your non-stick pan altogether, though – it’s still great for eggs, pancakes and French toast. How to cook the tastiest pasta Want restaurant-quality, flavourful pasta no matter what sauce you’re tossing it in? Before your pasta is fully cooked, transfer it into the sauce for the last few minutes of cooking. Doing this will help the pasta absorb the flavour and help the sauce cling to them better. If the sauce comes out too thick, add a little bit of the leftover pasta water until it reaches the texture you want. Written by Meghan Jones. This article first appeared in <a rel="noopener" href="https://www.readersdigest.co.nz/kitchen-tips/10-cooking-tricks-that-are-only-taught-in-culinary-schools" target="_blank">Reader’s Digest</a>. Find more of what you love from the world’s best-loved magazine, <a rel="noopener" href="https://readersdigest.innovations.co.nz/c/readersdigestemailsubscribe?utm_source=over60&utm_medium=articles&utm_campaign=RDSUB&keycode=WRA93V" target="_blank">here’s our best subscription offer</a>.

Food & Wine

Cooking with gas? It could be wreaking havoc with kids’ health

The Climate Council has released new research finding the use of gas is Australian households puts kids at a higher risk of asthma. Additionally, the <a href="https://www.climatecouncil.org.au/resources/gas-habit-how-gas-harming-health/">Kicking the Gas Habit: How Gas is Harming Our Health</a> report also found that gas-powered cooking has more harmful impacts on Australia. Using gas for cooking and heating harms our health, while the extraction process exposes communities to hazardous substances. “Far from the ‘clean and natural’ image that the gas industry markets, gas cooktops are known to produce contaminants that increase the risk of childhood asthma, in particular, nitrogen dioxide and certain forms of particulate matter, like PM2.5,” the report said. The Climate Council also found that children and those in poorer households are at the highest risk from gas use in home and schools. How does gas at home affect kids? Kate Charlesworth, Climate Council spokeswoman and report author, compared the risk of a child developing asthma from living in a home using gas to a child living with household cigarette smoke. “Cooking with gas is estimated to be responsible for up to 12 per cent of the childhood asthma burden in Australia,” she said. Asthma Australia CEO Michele Goodman called on families to do everything they can “to improve health outcomes for our children”. “Australia has some of the highest rates of asthma in the world, and it is the leading cause of disease burden among school-aged children,” she said. “Some people will be shocked to learn that cooking dinner on a gas stove could be contributing to their child’s asthma symptoms, we need education to improve awareness for indoor air pollution,” she continued. To reduce the risk, Goodman says people should increase the ventilation at home by using “modern extraction fans over gas stoves, flues for gas heaters, and simple measures like opening windows.” But, she said “this won’t eliminate the risk completely.” Gas extraction also harms communities The report also found that people living near coal seam gas developments in Queensland’s Darling Downs “were more likely to be hospitalised for tumours, as well as blood and immune diseases.” It called on the government to shift away from gas and adopt cleaner energy alternatives like solar or wind power. “Gas is a polluting fossil fuel. Governments can prevent health issues, and reduce harm, by helping households and the country move away from gas,” the report said. Gas extraction and processing was also found to “involve many hazardous substances, including those that cause cancer, interfere with childhood development, trigger asthma and contaminate the local environment through airborne pollution and wastewater.” What is the Climate Council? According to <a href="https://www.climatecouncil.org.au/">its website</a>, the Climate Council is the country’s leading climate change communications organisation that has been providing advice to the public on climate change and science-based solutions since its inception in 2013. “We’re made up of some of the country’s leading climate scientists, health, renewable energy and policy experts, as well as a team of staff, and a huge community of volunteers and supporters who power our work. “As an independent voice on climate change, we get climate stories into the media, produce hard-hitting reports, call out misinformation as we see it and promote climate solutions such as the transition to renewables.”

Body

5 things you should never cook in an air fryer

You can air fry almost anything. And why wouldn’t you want to? There’s a reason these appliances have seemingly taken over everyone’s kitchens. Air fryers can imitate the results of deep-frying with some intense hot air and only a fraction of the oil. With this healthier alternative, crispy foods don’t have to be reserved for nights out and special occasions. But, there are foods that just shouldn’t be seen near an air fryer. Before cooking with your air fryer, see which foods won’t work – even though they may be tempting to throw in there. 1. Battered foods Unless the food is pre-fried and frozen, you’ll want to avoid placing wet batter in the air fryer. Aside from the obvious mess it will create, wet batter won’t set the way it does when it’s submerged in oil, meaning the food won’t have that crunchy shell. If you’d like to add a little crispiness to your food, coat in flour, egg, and breadcrumbs. 2. Fresh greens Leafy greens, like spinach, will cook unevenly and are very likely to burn due to the air fryer’s high-speed air. When choosing vegetables to cook in the air fryer, make sure they hold some weight, like broccoli or zucchini. Kale chips may also be successful if coated in enough oil to weigh them down. Ultimately, experts say that frozen veggies are the way to go when it comes to air fryers because they retain more moisture from the ice. 3. Whole roasts The apparent issue with whole roasts is whether or not it will even fit properly into an air fryer basket, but even if it does fit, it’s best to just stick to the regular oven. The roast will not cook evenly, with the part closest to the heat source likely to burn by the time the part furthest away is safe to eat. The problem comes down to overcrowding. Since the hot air needs room to appropriately circulate, the most successful method would be to cook the roast in smaller pieces. If cooking a chicken, make sure the skin is facing up as air fryers heat from the top. To really make the most of your appliance, discover <a href="https://www.readersdigest.com.au/food-home-garden/11-mistakes-everyone-makes-with-their-air-fryer">11 mistakes everyone makes with their air fryer</a>. 4. Cheese Who wouldn’t love to instantly make some fried cheese to snack on? Since the air fryer isn’t truly ‘frying’ the food, placing cheese in it without some sort of coating will just melt the cheese into a puddle and create a mess you don’t want to clean up. 5. Raw grains Grains such as rice and pasta can crisp nicely in an air fryer, but they have to be cooked on the stovetop first. Air fryers are intended to dry cooked food, so trying to cook something that needs to be immersed in water to cook properly won’t work. Even with an insert that allows you to place water inside the air fryer, the fan will never get hot enough to boil the water and successfully cook your grains. Now discover how to <a href="https://www.readersdigest.com.au/food-home-garden/unforgettable-waste-reducing-cooking-tips">reduce your kitchen waste</a>. Written by Emma Taubenfeld. This article first appeared in <a href="https://www.readersdigest.co.nz/kitchen-tips/5-things-you-should-never-cook-in-an-air-fryer">Reader’s Digest</a>. Find more of what you love from the world’s best-loved magazine, <a href="https://readersdigest.innovations.co.nz/c/readersdigestemailsubscribe?utm_source=over60&utm_medium=articles&utm_campaign=RDSUB&keycode=WRA93V">here’s our best subscription offer</a>.

Food & Wine

Unforgettable waste-reducing cooking tips

Reduce, reuse, recycle: these expert tips will help you find new ways to cut waste in the kitchen. Regrow veggies Strange but true: spring onions will regrow from their white ends. Just put them in a glass of water and let them get some sunlight. You can snip the green ends every few days for practically endless seasoning. Say "cheese" to milk If it’s can be hard to finish your milk before it expires, but don’t wait for it to curdle. Instead, set some aside and make cottage cheese. Reuse your daily grind Used coffee grounds can keep ants away. Plus, they can get rid of odours, stimulate your potted plants, and more, which makes them worth holding onto. Put peels out for pests Orange peels can actually be put to good use, especially if it’s summer. Insects such as mosquitoes and ants will stay away if you grind the up, and they can get rid of musty smells. Bake bruised fruit Overripe, very dark bananas make for flavourful banana bread. Instead of throwing them out, bake them into a great dessert. Reducing and recycling your food can even save you money. Give stale snacks some bite There’s no need to toss old chips. Stale snacks can be crisped up in the microwave – just put them on a microwave-safe plate and nuke on full power for 10 seconds. Crisp up your crusts You can make leftover pizza crust crispy again, but don’t use the microwave. Instead, put your slices on a skillet for 4-5 minutes on medium heat – make a rounded lid out of aluminium foil to make sure the toppings get toasty, too. Cool down with an ice ‘pop’ Flat soft-drinks aren’t so great to drink, but they can make for a tasty treat with a little patience. Pour some in an ice cube tray, stick toothpicks in each space, and enjoy your treats after they freeze. Rethink yesterday's loaf Don’t waste old, dry bread. As long as it won’t chip a tooth, you can chop it up, sauté it with spices, and make croutons for salads or soup. Liquor? Now, thicker You can kick up the quality of vodka with a simple water filter. It won’t completely transform what you have in the cabinet, but filtering can make less expensive brands taste better. Look twice at rice Think before pitching rice if it’s been sitting in your cupboard for a few months. It can be used to dry electronics if you get them wet – just put the device in a bowl of the dry grains for 24 hours. Banish sponge bacteria Your old sponge might look like it belongs in the bin, but two minutes in the microwave will kill as much as 99.9 per cent of the bacteria on it, making it good as new. Be sure to get it wet first. Celery care 101 Celery is all about crispness, so when it starts to go soft, you may as well throw it out. Right? Not necessarily. Try this first: put limp stalks in a bowl of cold water with a few slices of raw potato. After an hour or so in this starchy bath, the stalks may deliver the crunch you expect. And while even crisp celery may turn brown, you can stop browning before it starts. Before storing the stalks in the fridge, soak them for 30 minutes in 1 litre cold water mixed with 1 teaspoon lemon juice – a trick that will also crisp celery just before it’s served. Get the most out of a lemon When a recipe calls for a few drops of lemon, don’t slice the lemon and squeeze. Simply puncture the rind with a toothpick and gently squeeze out the small amount of juice you need. Then cover the hole with a piece of tape and store the lemon in the fridge for later use. Waste not, want not! Oiled eggs Prolong the life of fresh eggs by dipping a paper towel into vegetable oil and rubbing the shells before storing the eggs in the fridge. The oil will keep the eggs fresh for an additional three to four weeks. A surplus of spuds? If you find you’ve peeled too many potatoes for a potato salad or casserole, don’t toss the uncooked extras. Put them in a bowl, cover with cold water, and add a few drops of vinegar. Now they will keep in the fridge for three to four days. Brown-bag your lettuce Lettuce will keep longer if you transfer it from a plastic bag to a roomier paper bag before storing it in the refrigerator. Lettuce likes a little air, but don’t think that calls for removing the limp and discoloured outermost leaves; they may not be pretty, but these leaves help keep the inner leaves crisper. Last stop? Compost When all else fails, composting your old fruits and veggies can help optimise the fertilizer you use for your garden. If you’re going to toss them anyway, put them to good use. Written by Damon Beres. This article first appeared on <a href="https://www.readersdigest.com.au/food-home-garden/unforgettable-waste-reducing-cooking-tips?pages=1">Reader’s Digest</a>. For more of what you love from the world’s best-loved magazine, <a href="http://readersdigest.com.au/subscribe">here’s our best subscription offer</a>.

Food & Wine

The controversial cooking question on everyone’s lips

As garlic is a common staple in many dishes around the world, there’s been a controversial question on everyone’s lips who use the spice in their dish. How much minced garlic equals one clove? Although the question might sound simple, the answer is anything but. It depends on how finely minced the garlic is as well as whether the chop is standardised and how big the clove of garlic is. This question has confused many as it depends on the chef’s personal preference. One person says that clove is a “useless measurement”. "clove" [is] a useless measurement. Look at the variation on this page—anywhere from 1/4 teaspoon to 1 tablespoon—that's a variation of 1200%. I use the conversion of 1 clove equals 1 teaspoon. I believe Cook's Illustrated does the same,” he said to Hotline in a <a rel="noopener noreferrer" href="https://food52.com/hotline/13423-how-much-minced-garlic-equals-one-clove" target="_blank">thread</a>. However, others have disagreed. The answer that was “voted the best” in the thread says that minced garlic is a waste of time. “Sorry, I would toss the "packaged" garlic that has chemical preservatives in it in favor of spending the 20 seconds it takes to chop or mince fresh real garlic cloves,” they wrote. Others agreed with the best voted answer, saying “you will never get the flavour of fresh garlic from a jar so there is no equivalent”. One person commented explaining that they were from New Zealand and therefore preferred using pre-minced garlic as fresh garlic is quite expensive and they use it a lot in their cooking. One final commenter just praised anyone who was getting into the kitchen and trying to use garlic, as well as giving an answer to the question. "Yes, fresh garlic is best. Applause to anyone that is trying to be a better home chef, no matter what kind of garlic you are using."

Food & Wine

How to cook the perfect Christmas roast

One of the most loved Christmas traditions is the succulent roast we devour with family and friends over Christmas lunchtime or dinner. Below are some tips and tricks that will help ensure your roast ham, pork or turkey is the most tender and tasty roast you've made yet. Ham Glazed ham is a Christmas classic and with these simple tips you’ll be on your way to ham heaven. You want to make sure you’re choosing the right sized ham – a 4kg ham for example will feed up to 10 people and allows a little extra for leftovers. To give the ham a decorative look, use a sharp knife to cut around the shank in a zig-zap pattern. Run a knife under the rind and gently pull it off. Use the knife to cut diamond squares into the ham. To glaze your ham, place it on a wire rack in a large baking dish. Brush the surface of the ham with your glaze of choice – options could include honey, mustard, apricot or orange jam. Bake for as long as the instructions on the package tell you too, and make sure to brush the ham at frequent intervals with glaze whilst cooking. Pork It’s hard to resist a plate full of tender pork and crispy crackling at Christmas time – and the best thing is, making the perfect roast pork isn’t all that hard! Contrary to popular belief, pork doesn’t have to be cooked all the way through as overcooking it makes the meat dry and tough. Cooking it to slight blushing pink will ensure it remains succulent and juicy. As a general guide when roasting pork with rind, preheat your oven to 220c to crisp the rind (roughly 15-20 minutes) and then reduce the temperature to 180 to finish cooking the meat. The pork should be in the oven for 45 minutes per kilo. To get a crispy crackling, rub some oil and salt into the rind before cooking. Once the pork is done, remove it from the oven, cover it in foil and let it sit for 5-10 minutes – this ensures all the flavours and juices to settle which keeps the meat tender. Carve up the pork, serve and enjoy! Turkey While everyone prepares their turkeys in different ways, if you’re thawing a frozen turkey make sure you always thaw it in the fridge and never on the bench. A full-size turkey can take up to three days to defrost properly so keep that in mind when it comes to preparing it. Turkey breast is very lean so it can potentially dry out during the long cooking process. Rub the outside of the turkey top and bottom with softened butter (use liberal amounts) and place it breast side down on a baking tray. The butter prevents the turkey (particularly the turkey breast). Some recipes say to cover the turkey with foil, or leave it uncovered. We recommend that you brush it with butter then place two large sheets of foil in a roasting pan then place your turkey in the centre and bring the foil up to form a loose tent. Make sure there is a pocket of air between the turkey and the foil. This ensures the turkey will cook in a moist environment and not dry out. Republished with permission of <a href="https://www.wyza.com.au/articles/lifestyle/food-and-wine/how-to-cook-the-perfect-christmas-roast.aspx">Wyza.com.au.</a>

Retirement Life

7 plants to grow and spice up your home cooking

<div class="field field-name-body field-type-text-with-summary field-label-hidden"> <div class="field-items"> <div class="field-item even"> For lovers of spicy Asian food, a stir-fry, laksas and curries will be favourites on the menu. And certain herbs and spices are necessary ingredients for these cuisines. Curry leaves, lemongrass, Kaffir lime leaves, chilli, galangal, ginger and turmeric are among the essentials, with different combinations imparting a fabulous zing to fish, meat and vegetable dishes. Add these plants to the vegie patch so you have them on hand and can enjoy them fresh and at their best. Even if you have a courtyard or a balcony, you can still grow them, as most can be planted in containers. Many great intense flavours come from underground from rhizomes, such as galangal, ginger and turmeric, adding spice to many dishes. Belonging to the ginger family (Zingiberaceae), they all feature elegant tropical foliage that looks great planted among ornamentals. </div> </div> </div> <div class="view view-content-slider view-id-content_slider view-display-id-content_slider_block view-dom-id-b5c8b242cf08c50b909aa17f4a0eb74b"> <div class="view-content"> <div class="views-row views-row-1 views-row-odd views-row-first"> <div class="views-field views-field-field-slides"> <div class="field-content"> <div class="field-collection-view clearfix view-mode-full field-collection-view-final"> <div class="entity entity-field-collection-item field-collection-item-field-slides clearfix"> <div class="content"> <div class="field field-name-field-slide-title field-type-text field-label-hidden"> <div class="field-items"> <div class="field field-name-field-slide-title field-type-text field-label-hidden"> <div class="field-items"> <div class="field-item even">1. Galangal</div> </div> </div> <div class="field field-name-field-slide-image field-type-image field-label-hidden"> <div class="field-items"> Commonly called Thai ginger, galangal (Alpinia galanga) tastes like a cross between pepper and ginger. A good understorey plant among other tropical foliage, it can grow up to 2m high, depending on the variety. GROW: Choose a semi-shaded or shaded spot in rich and moist but free-draining soil. Feed in spring and summer with Yates Dynamic Lifter and water regularly. A light frost won’t kill the plant but will damage the leaves. In spring, plant small rhizomes with at least two eyes 50-100mm deep. HARVEST: Use about 10 months after planting. Dig carefully around the base and remove rhizomes as needed if you don’t want to disturb the clump. USE: Flavour Asian soups and curries with fresh galangal. The young shoots are edible and the leaves impart a slight perfume when used to wrap steamed fish. Teams well with lemongrass. <div class="field field-name-field-slide-title field-type-text field-label-hidden"> <div class="field-items"> <div class="field-item even">2. Ginger</div> <div class="field-item even"> The pungent rhizome of ginger (Zingiber officinale) is an important spice in Japanese and Chinese cuisine. It has elegant, lance-shaped leaves and grows to about 1.2m high. GROW: It likes a warm, frost-free climate and a semi-shaded position in rich and moist but well-drained soil. Plant fresh store-bought rhizomes. Cut the rhizome so each piece has at least two eyes, let the ends dry, then plant. Feed in spring and summer with Yates Dynamic Lifter and water regularly. HARVEST: Use about 9-10 months after planting. Dig up the whole clump or dig carefully around the clump and remove rhizomes when needed. Replant some rhizomes to ensure a continuous supply. USE: Add fresh to Asian soups, seafood and meat curries. <div class="field field-name-field-slide-title field-type-text field-label-hidden"> <div class="field-items"> <div class="field-item even">3. Turmeric</div> </div> </div> <div class="field field-name-field-slide-image field-type-image field-label-hidden"> <div class="field-items"> The name turmeric (Curcuma domestica) is thought to originate from the Latin words terra merita, meaning ‘merit of the earth’. It’s popular for its healing properties and is delicious in curries. With its tropical-looking foliage and white flower spikes, turmeric looks good planted with other foliage plants, in vegetable beds or large pots. GROW: Give turmeric a lightly shaded or sunny frost-free position in moist but well-drained soil that is enriched with compost. In spring, plant small rhizomes with at least two eyes 50-70mm deep. Feed with Yates Dynamic Lifter in late spring and summer and water regularly. HARVEST: As the leaves start to yellow and die back in late autumn, harvest the rhizomes. Dig up the whole plant or carefully dig around the clump and remove the rhizomes as needed. : Grate or chop fresh rhizomes and add to dishes, or dry and use with other spices for curries. Wrap fish in the leaves before barbecuing or steaming. <div class="field field-name-field-slide-title field-type-text field-label-hidden"> <div class="field-items"> <div class="field-item even">4. Curry leaves</div> </div> </div> <div class="field field-name-field-slide-image field-type-image field-label-hidden"> <div class="field-items"> A curry tree (Murraya koenigii) is a worthwhile investment for lovers of Indian food. The leaves are an essential ingredient of dhal and impart a strong curry-like aroma. A small tree, it grows to about 5m high but can be clipped lower. Its long, slender leaves are dark green on top and a pale green underneath. GROW: Give a curry tree a sunny position in warm, frost-free regions. Feed in spring with a six-month controlled-release fertiliser. It can be grown in a large pot in frosty areas and put under cover. HARVEST: Fresh leaves are best, as they lose some flavour when dried. USE: Curry leaves impart their best flavour if fried in oil when you begin making a curry, and add taste to many Indian dishes. <div class="field field-name-field-slide-title field-type-text field-label-hidden"> <div class="field-items"> <div class="field-item even">5. Lemongrass</div> </div> </div> <div class="field field-name-field-slide-image field-type-image field-label-hidden"> <div class="field-items"> The young white stem and leaf base of perennial lemongrass (Cymbopogon citratus) is a common ingredient in spicy Asian dishes. If you don’t have room in the kitchen garden, it makes an attractive ornamental plant. But give it space, as it can reach a height and spread of 1.2m. It can be grown in a large pot. GROW: Position in a sunny spot in well-drained soil in warm, frost-free climates. Feed in spring and summer with a soluble plant food. In cool climates, plant in large pots and protect from frost. HARVEST: Cut the stalk at ground level from the outside of the clump at any time of the year. Cut stalks can be chopped and frozen. USE: The soft base of the stalk is used in soups and curries. The green older leaves make a refreshing herbal tea. <div class="field field-name-field-slide-title field-type-text field-label-hidden"> <div class="field-items"> <div class="field-item even">6. Kaffir lime</div> </div> </div> <div class="field field-name-field-slide-image field-type-image field-label-hidden"> <div class="field-items"> Called the makrut lime in Thailand, the Kaffir lime (Citrus hystrix) is an important ingredient in South-East Asian cooking. It grows to 1.5m high, but if the leaves are constantly being picked for cooking, the plant will usually remain small. The strong taste of the leaves is more popular than the fruit. The fruit is knobbly, and while the flesh is not eaten, the zest is used in cooking. GROW: Give it a sunny position in well-drained soil. In spring, summer and autumn, feed with a three-month controlled-release fertiliser. In cool climates, grow in a pot and place under cover in the sun in winter. HARVEST: Pick leaves as needed. The leaves can also be frozen whole. USE: Kaffir lime leaves are used in green curries, fish and chicken dishes, laksa and soups. <div class="field field-name-field-slide-title field-type-text field-label-hidden"> <div class="field-items"> <div class="field-item even">7. Chilli</div> </div> </div> <div class="field field-name-field-slide-image field-type-image field-label-hidden"> <div class="field-items"> The chilli (Capsicum annuum), an essential ingredient in many dishes, has been a popular spice for centuries. The fruit follows star-shaped white flowers and comes in many different shapes and sizes. Depending on the variety, chillies ripen from green to shades of red, orange, yellow, brown or purple. They look great in pots. GROW Give chillies a sunny spot in rich, well-drained soil. Sow seeds or plant seedlings in spring and feed when flowers appear with Yates Dynamic Lifter Plus Fruit Food. Water regularly. HARVEST: Pick chillies fresh, dry the excess or freeze them whole for later. Always wear gloves or scrub your hands thoroughly after handling chillies, as they can burn your skin. Also avoid rubbing your eyes or any other sensitive areas. USE: Add zing to scrambled eggs and omelettes with a sprinkling of fresh chilli. Use in Asian dishes, stir-fries, laksa and Indian dishes. </div> </div> </div> </div> </div> </div> </div> </div> </div> </div> </div> </div> </div> </div> </div> </div> </div> </div> </div> </div> </div> </div> </div> </div> </div> Written by Handyman Magazine. Republished with permission of <a href="http://www.handyman.net.au/7-plants-grow-and-spice-your-home-cooking">Handyman</a>.

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