Some useful cooking tips

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Deepika Mohapatro
Little Oriya
Little Oriya
Posts: 1
Joined: Dec 28th, '11, 18:44

Some useful cooking tips

Postby Deepika Mohapatro » Dec 28th, '11, 18:49

1- If you are making tikkis of potato, then the potatoes should be boiled well and cooled before use . It would be better if they can be refrigerated for a short time. This helps the starch in the potatoes to settle down and the tikkis will form better

2- To clean your cutting board, scrub it with a sliced lemon.

3- If your honey has crystalized, place the bottle in hot water and let it sit till the honey is melted. Stir the honey well.

4- To peel garlic easily put it in warm water for some minutes.

5-To keep French beans fresh, cut the edges and store in a air tight container & wrap the coriander leaves in newspaper and place in a perforated container in the fridge.

6- Add 2tsp of milk while whisking the egg to get your omelette more softer and more yummy .

7- Use cooking sprays/ pastry brush to apply oil in your food for low fat in food.

8- Baking tip: When you use creaming butter and sugar together, always make sure you do this until the mixture is light and fluffy, at least a good 5 minutes.

9- Use fruits and vegetables always in your food. They are low in calories and nutrient dense, packed with vitamins, minerals, antioxidants and fibre.

10- While using ginger and garlic paste in curries, always use them inthe ratio of40: 60.

11- In the flour container ,put bay leaf inside it. This helps to absorb the moisture.

12- While frying lady's finger, add a few drops of lemon juice or curd to remove the stickiness.

13- Steaming is the good cooking technique, it retains more nutrients than boiling.

14- while frying, if cutlets or tikkis break out in oil, drain the mixture, add cooked rice to the stuffing, reshape & refry the tikkis.

15- While making Gulab Jamun, make smooth round ball by adding little ghee/oil to your palm so that while frying you will get smooth gulab jamuns without any cracks in it.

Some useful cooking tips

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maya
Little Oriya
Little Oriya
Posts: 4
Joined: Sep 27th, '11, 16:55

Re: Some useful cooking tips

Postby maya » Dec 29th, '11, 17:47

Hi,
The above cooking tips are very common. We follow these useful tips in our kitchen everyday. Pls write some more new tips to use in our daily life.

pinu
Kiddie
Kiddie
Posts: 43
Joined: Dec 25th, '10, 17:12

Re: Some useful cooking tips

Postby pinu » Jan 26th, '12, 18:25

1- To make Your sweet Suzi Halwa lump free add water in small quantities stirring while cooking and when it gets half cooked, cook on low fire and in closed vessel.

2-To remove odor from kitchen vessels wash them in lemon juice mixed water

3- While mixing the cake dough use a wooden spoon for better results and mix the dough in one direction so that air gets incorporated properly and cake rises sufficiently.

4-While cooking cabbage, add a bay leaf. This will reduce the smell during cooking and also give a subtle flavor.

5-Always clean your blender properly by taking the bottom section apart and washing each component separately. Otherwise the hidden bacteria grow. Over the time the built up bacteria can cause food poisoning.

6-To keep the dry fruits fresh in rainy season keep them in refrigerator in an airtight container.

7-Always soak cauliflower in warm salted water for some time to get rid of the tiny insects sometimes present deep inside the florets and not visible to the eye. .

8-Excess salt in any dish can be brought down by adding diced potatoes, tomatoes or a teaspoon of sugar.

9-To store parsely chop it up, place in ice cube trays, fill with water and freeze. Once frozen, transfer to a plastic bag and return to the freezer. When needed for soups or stews throw some cubes into the pot.

10-Substitute lemon juice or herbs for salt when cooking pasta or grains.

eityan
Little Oriya
Little Oriya
Posts: 4
Joined: Jul 5th, '12, 00:04

Re: Some useful cooking tips

Postby eityan » Jul 5th, '12, 02:35

I think that the most basic tip I could give for those who are looking to improve their cooking skills is to watch and observe how the masters do it. It is not only about the ingredients you use but also has something to do with how you prepare them and at the right levels at that.

There is a very thin line with keeping them fresh and making sure that they are good from messing everything up that easy.

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