How to kill crab

cooking tips


How to kill live crab:

1. Turn over the crab back side.
2. Use a stick/ chopstick target onto the triangle peak there stab it hard.
3. Sooner, the crab will be dead after that.
4. Remove crab shell and dump away all inner visceral.
5. And then apart crab clamp and legs with body.
6. For ease to eat, use cleaver crack off the surface of the crab clamp by the way.
7. Use clean water rinse off the cut crabs.

How to slice a hard boiled egg

cooking tips


When slicing a hard boiled egg, try wetting the knife just before cutting. If that doesn't do the trick, try applying a bit of cooking spray to the edge.

How to get more juice from a lemon

cooking tips


Microwave a lemon for 15 seconds and double the juice you get before squeezing.

To make your own corn meal mix

cooking tips


Combine 1 cup corn meal, 1 cup all-purpose flour, 1/2 teaspoon salt, and 4 teaspoons baking powder. You can store it in a tightly covered container for up to 6 months.

How to hard cook eggs without cracking them

cooking tips


how to hard cook an egg:

* Use fresh eggs, preferably organic or grain fed, as they peel more easily once cooked. They also have better texture
and flavor.
* Handle like eggs. Or nitroglycerin.
* Bring eggs to room temperature before cooking. This helps prevent cracking due to the sudden shock of temperature change and ensures a properly cooked egg. If you do use eggs right out of the refrigerator, add a minute or two to the cooking time.
* Simmer eggs. A roiling boil is too violent. Call them "hard cooked" instead of "hard boiled" and you'll remember
this hint.
* Don't crowd the pan. The eggs will knock each other and crack.
* In a saucepan, bring enough water to cover the eggs to a boil. With a slotted spoon, lower the eggs into the water. Quickly, bring the water back to a boil. Lower the temperature to medium heat and simmer exactly 10 minutes. Remove the eggs with a slotted spoon and plunge into a bowl of cold tap water. The cold water will stop further cooking and create a gap between shell and egg for easier peeling. You may put the eggs right into a color bath now if you wish.

Storing Cheese

cooking tips



Store cheese in your refrigerator, which approximates the
temperature of aging rooms. Keep it wrapped tightly in plastic,
away from air. Air helps mold grow on cheese. If you get a little
mold on the outside, just cut it off.

Bring cheese to room temperature before melting. Melt cheese
over a low heat to help prevent toughening and separation of
oils and liquids.

Most ripened or aged cheese is low in moisture content and
can be frozen without drastic flavor and texture changes. Thaw
slowly in the refrigerator for 24 hours or more. If frozen for
several months, the cheese may dry out somewhat and become
crumbly when thawed.

Cleaning a Prawn

cooking tips



How to clean a prawn


- Cut away the head and then the tail.

- Use a tooth-prick to carefully dig out the veins.

- If you are shelling the prawns,simply use a small knife to slit along the back of prawn to remove veins.

Decide whether to retain or remove head/tail according to your menu.

Preparing Chinese Mushroom

cooking tips



Chinese mushroom is highly nutritious. Most use hot water to soak mushroom and think this is a faster way to soften it.
In fact,soaking in hot water will lose its nutrients. Soaking for too long will also deteriorate the taste.

Cleaning a Crab

cooking tips



How to clean a crab

- Grip one of the pincers and tear open the rear shell and cut the body into halves. Set aside.

- Cut off the pincers' rope. Crack and cut off the pincers.

- Tear apart the shell from the body.


- Remove all intestines from the shell.

- Remove the shell's edges.

- Remove the two rows of feathery gills and clean thoroughly under running tap water.

Tips for Brief Deep-frying

cooking tips



Brief deep-frying means the prepared ingredients are deep-fried briefly in boiling oil until half-cooked before cooking as to enhance their aroma and texture.

Image by nukeit1 via Flickr

- The oil should cover ingredients.

- The oil should be in high temperature.

- Add ingredients along the wok side.

- Take note for the 'sound'. If the sound is getting lower,the fluid of ingredient has vapoured out,so the ingredient should be removed immediately.