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| Garlic and bad breath To reduce bad breath after eating garlic, eat a handful or more of raw parsley. Doing so will reduce, if not completely elliminate bad breath caused by garlic. |
Garlic and blood cholesterol Eating garlic helps in lowering your blood cholesterol.
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Garlic size and flavour The finer you cut garlic, the more flavour and aroma it releases. Cut garlic finer to get more taste out of it, leave it whole or in large pieces to reduce the amount of flavour you get from it. To get the most flavour out of garlic crash it or mince it.
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Garlic and prevention of common colds Eat garlic to prevent common colds. When crushed or finely chopped, it releases a powerful antibiotic compound.
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Easy slicing of raw beef, pork or chicken To make the slicing of raw meat (like beef, prok or chicken) easier, place the meat in the freezer for 20 to 25 minutes. That should make it much easier to slice the meat, since the flesh will be more firm and therefore easier to handle.
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How to reduce the heat from a hot food To reduce the heat from a dish that is too hot, add some dairy product (such as sour cream or yogurt), some sugar or pieces of potato. That should take care of some of the heat.
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Preserving fresh chili peppers Wash chili peppers, place them in a glass jar, fill the jar with vinegar and place in the refrigerator. This will preserve the chili peppers for a long time.
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How to reduce the heat from chili peppers To reduce the heat from chili peppers, slice them in half and remove the seeds and veins.
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| How to seed a chili pepper To seed chili pepper, hold it by the stem and using a small spoon or knife scrape out the seeds and veins |
How to roast chili peppers Preheat the oven to 500 degrees Fahrenheit (about 250 degrees Celcius). Place the chili peppers on a baking sheet lined with aluminum foil. Make one slit on the the side of each of the peppers. Place the baking
sheet on the top shelf of the oven and roast the peppers for 8 to 10 minutes, turning them every 2 minutes so that they are baked uniformly, on all sides. Remove the peppers from the oven and put them in a plastic bag. Seal the bag and leave the peppers in there for 6 to 8 minutes. The peppers will "sweat" and this will make their skin come off easily. Take the peppers out of the bag and carefully remove their skin. The peppers are now ready to be used.
Note: When finished, make sure you wash with soap and warm water your hands and any other areas (chopping boards, etc) that came in contact with the chili peppers. Chili peppers can be quite hot and may cause problems when in contact with your eyes.
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