Transcripts

Myles Bader:
You put 3 or 4 wine corks in beef stew; it has to be the real wine cork not a plastic one. There's a natural chemical in cork. Cork is a natural substance and when you heat cork in hot water the natural substance comes out and tenderizes the beef.

Myles Bader, author of the book, 20,001 Food Facts Chefs Secrets & Household Hints says you should never melt cold butter.

You when take butter out of the refrigerator and it's cold and put it into the microwave you lose 80% of the aroma and flavor of the butter. Chefs will always have butter in a little tub at room temperature before they melt it. If you melt it from room temperature you'll retain the aroma and flavor in the butter.

Myles has tested all these things and is positive they work. Another tip; if you want to eliminate 40% of the fat in fried food…

All you do is put a teaspoon of white vinegar in the frying oil before you heat the oil. That'll seal the food up better and the food won't absorb as much fat. You won't taste the vinegar, it won't affect the flavor but it will seal up the food.

And you can make any metal cooking pan a nonstick pan.

To make any pan non-stick all you do is boil some white vinegar in the pan for about 15 seconds and that'll make it non-stick for about 2-3 months.

Myles book is not available in bookstores it's only available from him. For order information visit our website somethingyoushouldknow.net I'm Mike Carruthers and that's Something You Should Know.