Horrible cooking tips you should always ignore
If you're using garlic, don't ignore the recipe: if it calls for minced garlic, mince it; if it needs to be chopped, chop it. It's important to follow instructions as the intensity and flavour of the garlic depends on how it's prepped and cooked
Adding garlic to the pan at the same time as onions is a common mistake. Garlic cooks very quickly, and the smaller it’s been chopped or minced, the faster it will cook
Most spices should be lightly toasted at the beginning of cooking to release their aromas. The exception to this is garam masala – this fragrant spice is traditionally added towards the end of cooking as it heightens the overall flavour of a curry.
Often ignored, celery leaves (or celery tops) are like a herb in their own right and can be used as such. Chop them as you would fresh herbs and use as a garnish
Tomatoes are just one of the surprising foods that shouldn't be refrigerated – both the texture and taste are badly affected by the cold. Instead, keep tomatoes on the kitchen worktop out of direct sunlight and, once they're ripe
For the perfect scrambled eggs, you need do nothing more than give eggs and seasoning a vigorous whisk before cooking them in hot butter. Adding more liquid such as milk, cream or water will give you runny eggs with a diluted flavour
There are various methods for scrambling eggs, but slow on a low heat wins over quick on a high heat. For soft, creamy eggs don’t agitate the mixture; instead, let parts set and fold the egg over and over