A lot of people like to eat boiled eggs. But peeling a boiled egg can be a painful thing to do. Here is a tip. Put the boiled egg right into cold water and sit for around 5 minutes. Then crack the egg shell and peel it easily.
An authentic Mexican mojito has real and fresh ingredients. It’s easy once you have them. You can easily grow mint in your yard, but many of us will have to go to the store for limes! You will need a muddler to do it right.
The balance between the sour limes and sweet sugar is crucial for the perfect mojito. If your limes are small or not very tart, you will want less sugar. Start with a bit more than 1 T sugar. If too sour, add more gradually.
- 1 – 2 T sugar
- ~12 mint leaves or young shoots
- 1/2 fresh lime, in 4 wedges
- Club soda
- White rum
- In this order, put the sugar, mint, and lime wedges in a full-size glass.
- Add a shot of rum to help extract the mint and lime flavors.
- Muddle firmly until juice is squeezed out of the lime wedges. The mint will be squeezed between the lime and sugar so you don’t macerate it too much.
- Bring glass to about half full with club soda and stir up from the bottom to dissolve sugar.
- Add ice and top off with club soda.
Serve with the spoon so people can continue to stir in the sugar and use it to hold back the lime and mint as they drink. I find people like having the lime and mint in the glass, but if not you can fish it out.
Note: If you really don’t like messing with the lime sections in the drink, you can juice the half-lime and just pour it in. Then you don’t have the limes on top to muddle the mint and sugar below, so muddle carefully.
Often it is difficult to get beef texture tender in stew, so stewing beef can take hours. Here is a smart way to change that. Put in a tea bag when making beef stew. Any kind of herbal tea will work or black tea is recommended. The tea bag will not only tenderize the beef faster but also add flavor to it.
Option 1: Break garlic into cloves. Put all the cloves in warm water for 5 to 10 minutes. Then you can easily peel each clove.
Option 2: Hammer each garlic clove with the back of a cooking knife, then you can easily peel off each clove.
Option 3: If you have a lot of garlic that needs to be peeled, put all the garlic cloves in a stainless steel bowl or container, and cover it with the same sized one. Shake the two bowls or containers hard for about 5 minutes. Then open them and you will find most of the cloves are peeled off.
Chicken meat can be dry and without much flavor after being cooked. Mix an egg white with a table spoon of corn starch and 3 table spoons of chicken broth. Then marinate the mix with chicken meat fully. Stay for at least 30 minutes before cooking. The meat will remain tender with rich flavor after being cooked.