Cooking Tips

Do you wish for an easy life in the kitchen? Here are a few tips that will make your life in the kitchen easy. These tips can be a quick solution to various problems that arise in the kitchen. Try the tips and enjoy being in the kitchen. These tips will help you manage food items like bananas, chocolate, tomatoes, onions and various ingredients like baking powder, salt etc. The section is alphabetically divided to allow easy access to the ingredient that you are looking for.

  • Microwave a lemon for fifteen seconds before squeezing and you will get double the quantity of juice.
  • Never cook mushrooms in aluminum pans. The mushrooms will darken.
  • Plunging the eggs into cold water as soon as they are cooked helps loosen the shell, as does peeling them under cold running water.
  • When using nutmeg, add freshly grated nutmeg at the end of cooking as heat diminishes the flavour.
  • When frying fish or sauteeing potatoes in butter, put one tablespoon of cooking oil in the pan before adding butter. This helps in retaining the flavour, but helps to stop the butter from burning too quickly.
  • Rule for good pasta: add plenty of salt to the water. Use a minimum of 1 tsp per 1 liter of water.
  • When the custard sauce coats the back of your wooden spatula it is ready to be taken off the heat.
  • Vegetables marinated in vinegar, garlic and chilli will impart a more piquant taste to the stew.
  • To refresh old asparagus add a pinch of sugar for sweetness and one-fourth teaspoon of salt to each cup of cooking water. It will also help retain the colour and flavour.
  • While making chapattis, place a kitchen towel under the rolling board. This way the board will not slip and you will be able to roll faster.
  • Cheese should be stored at or below 4C.
  • To remove turmeric stains from plastic vessels rub with a little besan and wash off.
  • The cake is done when it shrinks slightly from the sides of the pan or if it springs back when touched lightly with the finger.
  • If the juice from fruit pies overflows while in the oven, sprinkle some salt onto the spill. The juice will then burn to a crisp, making it easily removable.
  • The outer greener leaves of lettuce contain more vitamins and minerals than the paler inner leaves.
  • Never overheat butter if only melting is required, or else it will split and lose the required taste and texture.
  • Dry a few pieces of bitter gourd (karela) and mix with dal, rice or rawa to keep insects away.
  • If you keep the egg white in the refrigerator for sometime, it will whip more quickly.
  • To make lovely light pastries, use soda water instead of tap water while kneading the dough.
  • Adding a teaspoon of glycerine to every half kilogram of flour, helps make cakes lighter and spongier.
  • Serve dips in hollowed out crisp bread buns or scooped out red, yellow, green capsicums.
  • For a dramatic presentation of brightly coloured cream soups, spoon or swirl cream in the center, or use it to make an attractive pattern.
  • To prevent milk from spilling over the vessel while boiling, apply ghee or glycerin to the edges of the vessel.
  • Do not reheat oil too many times as it will make it more saturated, which is harmful to health.
  • Add a little soda water to your favourite fruit juice to add a bubbly sparkle.
  • While buying lamb, look for meat with a fresh pink-red colour and a layer of fat which is creamy white in colour.
  • Adding acidic ingredients like lemon juice, vinegar, tomatoes, ketchup or wine to beans at the end of the cooking time will make them firm.
  • If stored properly, dried herbs and ground spices will retain their flavours for upto a year.
  • Rubbing the inside of the cooking vessel with vegetable oil will prevent noodles, spaghetti and similar starches from boiling over.
  • Hot milk will give mashed potatoes a beautiful whipped cream look.
  • To obtain fluffier idlis: while grinding rice for idlis, add one-fifth the quantity of soaked flaked rice (poha).

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