I find that when storing curries or tomato based sauces in the freezer they stain the tupperwear and also leave a lasting smell. Is there a tupperwear that avoids this and how do I best clean tupperwear to get rid of the colour and smell?
Possible Duplicate: How do I remove turmeric stains from metal/plastic cookware? I had tried detergents to remove some light turmeric strains off a plastic but after it failed then someone told me to keep the plastic affected with turmeric strains under sun rays in the afternoon. So, I kept it for 15 minutes and the strains were just vanished! How did it work?
Possible Duplicate: How can I keep pasta from sticking to itself? We have a spaghetti dinner at our church and the problem is is that we don't mix it in with sauce because some don't want sauce others don't want a lot of sauce some do. So my question is after I cook the pasta I put it in a colander to drain and it sets till ready to put in hotel pan on the steam table, however by then it's stuck together, how can I keep this from happening or how do I keep it from happening?
Possible Duplicate: What are the fundamental sauces that every cook should know how to make? As an amateur chef interested in developing a repertoire of basic cooking techniques, what sauces should I practice? Are there any that are considered standards? For which sauces should I memorize a recipe?
Possible Duplicates: How can brown stains be removed from pots and pans? How to keep my stainless steel skillet clean? A couple of times I've left things cooking a drop too long - and all the water evaporated and the food started to burn. Once it was potatoes; once apples. Both times I caught it pretty quickly and most of it came off, but now I'm left with slight scorch marks... in the pot, but it didn't really help. Any other ideas?
Possible Duplicate: How can I keep pasta from sticking to itself? I have tried to add vegetable oil to the water. I have tried stirring while boiling. Is there a better technique?
What is the best way to remove the fuzzy inner threads from on top of the artichoke heart, without losing too much delicious heart? Is it easiest to cut out the choke (the fuzzy stuff) before or after steaming the artichoke? Does anything work better than a spoon? Is there any way to remove the choke without cutting out pieces of heart?
Possible Duplicate: How to store brown sugar without it becoming hard? If I don't use brown sugar quickly it gets hard. I mean brick-hard. I've tried re-sealing bags, and putting it in crocks, it didn't make any difference. Any suggestions on how to keep this from happening? Any way to un-brick my current bag?
When cooking pasta, there are a couple of techniques that I like to follow--individually they yield great results, but when combined they interfere with one another to produce an inferior product. Salting the pasta water. I've learned this trick some time ago and it has been critical to producing the best-tasting pasta. I really want the pasta to be the point of the dish, with the sauce an accompaniment, and the getting salt in the water from the start is the way I get the best flavor in my pasta. In fact, I find that salting the water quite generously works very well as long as I am
Possible Duplicate: Why are there so many different pasta shapes? What makes a pasta shape pair with a sauce? When getting ingredients for a soup recipe, I couldn't find the type of pasta the recipe called, so I just bought a spiral type pasta. It seemed to work fine in the recipe, but it got me thinking about pasta. Forgive my ignorance, but it seems like most pastas taste the same. The only thing that seems to make them unique is there size and shape; Is there any reason I should use one pasta over another if it is relatively the same size as the type of pasta a recipe