Monday, September 8, 2008

Cooking tips

  • Arrange all the items used for cooking, so as to be easily accessible.
  • Label the containers for quick reference.
  • Wash vegetables before cutting to avoid loss of soluble vitamins and minerals.
  • Peel vegetables as thinly as possible to preserve the minerals and vitamins.
    Do not throw the water used to boil vegetables.
  • Soak onion in water before peeling it.
  • Soak rice for a while before cooking.
  • The order of preference of food should be steamed, boiled followed by fried.
  • To obtain maximum juice from lemon, soak it in luke warm water for a while before cutting.
  • To reduce fat in the chicken, remove the skin before marinating it.
  • The thicker the fish, the longer is the duration of cooking it.
  • Don’t overcook fish if you don’t want to lose its flavor and texture.
  • During non-season of tomatoes, tomato puree, ketchup or sauce can be used in gravies.
  • Use thick bottom vessels to avoid burning.
  • Before boiling milk, pour a little water in the empty vessel. This prevents sticking.
  • Add a pinch of salt on oil while deep frying to have less oil consumption.
  • To remove stains from cooking utensils, rub with a little salt while washing.
  • To prepare crisp, golden dosai (Dosa), add a teaspoonful of fenugreek while grinding for it.
  • To prepare soft dosai, add some old cooked rice while grinding for it.
  • Add a few drops of lemon juice and a tsp of oil while boiling rice to separate one another.
  • To remove the shell easy from boiled eggs, keep them in cold water for about 5 minutes.
  • Don’t keep stainless steel spoons permanently with pickles.
  • To Peel garlic easy, heat them for a while.
  • To store green chilies longer, remove stems from them before storing them.
  • To remove excessive salt in the dish being prepared, add a few pieces of potato.
  • To retain the green color of spinach while cooking, add a pinch of sugar.
  • To separate noodles immediately after boiling, put them in cold water.
  • To prevent foaming and spilling over of oil while deep frying, add a small piece of tamarind to the oil.
  • Keep your kitchen clean. It is essential to keep food safe. Otherwise bacteria can grow and spread.
  • Always wash worktops before you start preparing food.
  • Wash and dry kitchen cloths and sponges regularly and keep different cloths for different jobs.
  • Wash knives, spoons, tongs, etc. thoroughly after using them with raw meat.
    Wash your hands thoroughly with soap and warm water before starting to prepare food.
  • While boiling egg, add a little salt to prevent egg shells from cracking.
  • Rubbing a slice of raw potato will take food stains off your hands.
  • Carrots with green tops may be avoided as they are bitter to taste.
  • Add fresh or leftover cauliflower to soups or stews.
  • If soup is more salty, add small pieces of potato.
  • For long time preservation of pickle, Use dry container and dry spoon only.
  • To avoid wasting left over idlies and to have them later, cut them into pieces, fry in oil (Idly fry).
  • Slice watermelon thin to separate seeds easily.
  • To test whether honey is adulterated, take a glass of water, and add a few drops of honey. If the honey dissolves quickly, it is impure. Pure honey settles on the base of the glass.

4 comments:

venila said...

i am realy very happy. to look your tips. i send it to my friends.
it so very use full.
thanks

Tamil Home Recipes said...

Thank you venila.

Devi said...

Really it very useful. now my kitchen too clean and also higenic.

Kitchen will be play the important roll in the house , so, these tips are too useful to keep clean and also the healthy life.

Devi said...

Really helpful tips .