Archive for HOW-TO

How to make Salted Caramel

Leave a comment

How to make Hollandaise sauce

Hollandaise is a delicious but fickle French sauce that can be pretty intimidating to new cooks.  Here is a recipe as well as some tips and tricks for making foolproof Hollandaise sauce, each and every time!


Hollandaise sauce

Prep Time: 8 minutes

Cook Time: 5 minutes

Total Time: 13 minutes

Yield: About 1 cup

Serving Size: 2 tbsp

Calories per serving: Delicious!

Hollandaise sauce

This rich, tangy sauce is a staple in French cooking and is delicious on eggs Benedict or poured over fresh, steamed vegetables . Once you have the technique mastered, you can add all sorts of amazing flavours to it like fresh herbs, hot sauce or dijon mustard. For step-by-step video instructions CLICK HERE


  • ½ cup unsalted butter, skimmed
  • 3 egg yolks
  • 1 tbsp lemon juice, freshly squeezed
  • 1 tbsp water
  • salt and pepper to taste
  • cayenne pepper to taste


  1. In a small saucepan, melt your butter.
  2. Use a spoon to skim excess milk solids from the top of the butter.
  3. Set melted butter aside.
  4. In a small saucepan, bring about one inch of water to a simmer on the stove. Reduce heat to low.
  5. Freshly squeeze half a lemon until you have 1 to 2 tbsp of juice.
  6. In a glass or stainless steel mixing bowl, add lemon juice and water to your egg yolks and whisk until the mixture turns a pale yellow colour, about 30 seconds.
  7. Place your bowl over the simmering water, ensuring that the water does not touch the bottom.
  8. Whisk the egg mixture constantly until it begins to thicken, about two minutes.
  9. Do NOT stop whisking the mixture once it's cover the heat as your egg yolks will scramble.
  10. Once the mixture has begun to thicken and is sticking to your whisk, add the melted butter.
  11. Continue to whisk constantly until your sauce has reached your desired thickness, usually about one minute.
  12. Carefully remove bowl from heat.
  13. Season with salt, pepper and a sprinkle of cayenne.
  14. Enjoy!!
  15. Notes:
  16. If your sauce begins to thicken, whisk in a little warm water until it returns to the right consistency.
  17. Hollandaise sauce does not keep well so it should be served within an hour of making it. Discard any unused portions.
  18. To minimize the risk of food-borne illness, use pasteurized eggs.

Leave a comment

How to poach an egg

I have tried so many different techniques for poaching eggs and this is the ONLY one that turns out perfectly, each and every time!


  1. Fill a large, deep pot with about three inches of water.
  2. Bring the water to a simmer, with the bubbles just breaking the surface.
  3. Reduce the heat to low.
  4. Place a fine mesh sieve over a bowl.
  5. Crack an egg into the sieve and allow the ‘loose white’ to drain for approximately 30 seconds.
  6. Gently roll the egg of the sieve and into a small bowl or ramekin.
  7. Repeat with all of the eggs, placing each into its own individual bowl.
  8. Gently roll each egg into water, getting as close to the water’s surface as possible.
  9. Cover with a tight-fitting lid and set a timer for five minutes.  NO PEEKING!
  10. After five minutes, use a slotted spoon to remove eggs from pot onto a plate lined with paper towel.
  11. Serve immediately.
  12. To store the eggs for future use, place them directly into an ice bath for ten seconds before draining.  Store them in an airtight container for up to three days.  To reheat them, simply place them back into a pot of boiling water for approximately 30 seconds.



Leave a comment

How to remove tarnish from silver

One of the best ways to prevent your silver from tarnishing is actually to use it…Often.  That said, I generally don’t feel comfortable busting out my fancy silverware to eat my TV dinner on a Tuesday night.  So, I end up with tarnished silver that needs a good polish before my parents come over for a Thanksgiving feast.  Today, I’m going to share the most effortless way to shine up your silver in no time.

Silver can be spectacular but tarnish is terrible.  What causes tarnish in the first place?  Well I thought you’d never ask…

Tarnish is actually the result of silver reacting with hydrogen sulfide in its environment to create silver sulfide, which causes the silver to become darker and lose its shine.  Foods that contain a lot of sulfur like mayonnaise, eggs, mustard and onions can cause your silver to tarnish faster.  As can contact with rubber like dish gloves or rubber bands.

So in order to get ride of that tarnish, try making a silver dip – an electro-chemical bath that will almost instantly remove tarnish and return your silver to its original glory.

Cover a large glass dish with aluminum foil. The aluminum foil is essential to the success of this concoction.  Into the bowl, pour enough boiling water to cover your item and then add two tablespoons of baking soda.

Dip your item into the ‘bath’ and make sure it’s coming in contact with the aluminum foil.  Allow it to sit for 3 to 5 minutes. So why does this method work?

The aluminum actually attracts the tarnish, transferring the sulfur atoms to the aluminum to create silver sulfide.  If the original tarnish is bad enough, you should actually be able to see the transfer to the aluminum once you remove your item.

Now all you have to do it give it a quick wipe and its as good as new.  This same trick can also work really well on your silver jewelry.

Do you have a household tip you can’t live without?  Share it in the comment section below.

Leave a comment

How to de-seed a pomegranate

Leave a comment

Sleep Tight: The fastest way to put on your duvet cover

1 Comment

Get A Great Night’s Sleep: The best way to clean your bedding

Leave a comment

How to carve the perfect pumpkin

Leave a comment

Cool your cocktails instantly

Leave a comment

Clean up that closet clutter…Here’s how

1 Comment
  • Twitter

  • Facebook

  • Want more?

Swedish Greys - a WordPress theme from Nordic Themepark.