Great Tips... one liners

marmiterulesok

datlex wrote: »

For tubes of beauty cream/ hair removal once you have squeezed out as much as possible, cut the end off and get all the product on the tube itself.

In fact any plastic container ie for shampoo,conditioner,face cream etc.It's amazing how much is left inside to use up.


I transfer my shower gel into a pump-action container (also washing up liquid,detergent for hand-washing) as it means you can control the amount you use.

orangesmartie

Sherratthead wrote: »

To get value from your cheese, (especially if it's mature and costs that bit more), use a vegetable peeler to slice wafer thin slices off it for your sandwiches. You use far less than if you'd used a knife, and it's better than grated cheese...

This is an absolutely awesome tip! I have started doing this and i use far less cheese and don't notice a difference in taste. Very handy as I am trying to watch the calories i eat. I can now have a cheese sandwich with less than 50g of cheese!

Greytcatlady

sb44 wrote: »

Need a bit of wine in a recipe but don't want to open a bottle as it won't get drunk (as if!), follow this tip from Nigella at 20:58 in the video, ie use Vermouth as it keeps for a long time, like sherry etc.

http://www.youtube.com/watch?v=3sKwBpEeH90

I saw her say that and I now have a bottle on the sideboard for culinary use. It's a good tip. Wouldn't sub it when wine is integral though, like in risotto.

marmiterulesok

Sherratthead wrote: »

To get value from your cheese, (especially if it's mature and costs that bit more), use a vegetable peeler to slice wafer thin slices off it for your sandwiches. You use far less than if you'd used a knife, and it's better than grated cheese...

A great tip,thanks.I didn't think that the slices would be so thin!

AnnieO1234

gayleygoo wrote: »

Brilliant ideas on this thread!

Some other tips that may be useful:

• If milk is starting to turn a bit sour, add a small pinch of bicarbonate of soda and shake. It should make it drinkable again. This apparently works too for milk that has been overheated and tastes burnt.
  

This should be avoided by anyone on a low sodium diet, with any sort of compromised immune system and shouldn't be done with regularity by the general population.

The milk has turned sour for a reason, despite pasteurisation bacteria have formed and all you are doing is masking the flavour.

Xxxx

Tillytrotter1

orangesmartie wrote: »

This is an absolutely awesome tip! I have started doing this and i use far less cheese and don't notice a difference in taste. Very handy as I am trying to watch the calories i eat. I can now have a cheese sandwich with less than 50g of cheese!

Absolutely agree here. Tried it at lunchtime when making a cheese toastie and used far less cheese with no difference to taste. Brilliant :-)

SpecialBrew_2

To force stubborn remnants of thick things like ketchup or hair conditioner from the bottom of a bottle, hold the bottle in your hand with the base pointing towards your body and the top pointing towards your fingertips (use your fingertips to hold the lid on, just in case ). Then, giving yourself a bit of space (especially if it's a glass bottle), swing your arm round rapidly from your shoulder in three or four big circles. Centrifugal force will propel everything in the bottle towards the top, just like the old spin driers used to propel all the water from the centre to the sides.

My sister laughed like a drain the first time she saw me doing this, but I've been doing it for years and it's probably saved me a fortune (mostly in Smartprice tomato ketchup!), but because it's a more or less instant version of the old 'turning the bottle upside down and waiting' thing, it's great for those coloured plastic squeezy bottles where you don't always realise until the last minute that there's not a lot left because the bottles aren't clear. It's also good for the big black plastic Tresemme shampoo and conditioner bottles that are often on offer, but which always end up with a load left stuck in the bottom.

skintmumof3

when making a cheese sauce and are running low on cheese, add a tsp of mustard and it really enhances the cheese flavour......................

Chrisblue1962

If you need to get rust off any ferric (iron) metal NOT aluminium, clean the item with an old toothbrush or soak the item in coca cola (any brand) or white venegar - it really works!!

Coca cola contains phosphoric acid and white vinegar contains acetic acid, both of which remove rust.

melanzana

My front sliding door was Egged over Halloween. I was away and by the time I got back it had dried. Yup. So hard to remove.

A pal at work said to try real Coke not diet. I did, and it worked. No problem. I just poured a can from the top and let it linger for a minute..then wiped off. Magic.

I realise that being egged is not something that happens everyday, but this might help someone, sometime!