Here is a handy tip for onions because lots of people have problem with onions because of the stinging of the eyes etc while cutting them. To remedy this situation is store your onions in your refrigerator crisper.
This helps me a lot so I am passing it to you.
What if the fish is smelly like you have a strong fish like haddock and how do you clean your meat and poultry plus rabbit?
Take some white vinegar and cold water to make a solution and put your meat or other protein in there and wash. This is an effective cleaner and takes the smell away, then rinse your meat and other protein under cold water to get rid of the vinegar smell.
I may have mentioned this but here it goes again.
It is called brining meat. I got the recipe from the side panel off of the Morton’s kosher salt box. I tried it out and it is terrific for very tough meat like goat, turkey, beef, veal, etc. this makes very tasty and tender meat.
After you thaw out your meat, use a gallon or 4 liters of water less for small amounts of meat. 1/4 cup of kosher salt and 1/8 of a cup of turbindano or brown sugar and set in the fridge for a couple of hours to overnight.
When you thaw your meat take it down put it in a large bowl and put your meat in it set it in the fridge overnight. This is a safe way to handle meat and other proteins like fish and foul and it keeps salmonella at bay.
If you find the chili too hot take the seeds and the vein out. The seeds and the vein of the chili is the main source of the heat.
Here is another I know this from experience so I am sharing this one and it is helpful too. If you wear a contact lens wearer go and take out clean and store your lenses and put your glasses on before you attempt to cook with chilies. I forgot once and learned a painful lesson and I had to throw out my lenses because when it gets on your lenses it never comes off.
An ounce of prevention is worth a pound of cure.
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