- Put some salt while sautéing onions. It will help in getting onions sautéed fast.
- Microwave or boil a lemon for 15 seconds and double the juice you get before squeezing.
- Microwave garlic cloves for 15 seconds and the skins slip right off.
- When slicing a hardboiled egg, try slicing it with a piece of thread.
- How to distinguish fresh eggs and old eggs? Fresh eggs' shells are rough and chalky; old eggs are smooth & shiny.
- For fresh flavor in orange juice add the juice of 1 lemon.
- Vitamin C is destroyed quickly in cooking - so cook your vegetables with Vitamin C in the smallest amount of water possible and for a short amount of time.
- To get thick tamarind juice, soak tamarind in hot water for about 10mins and then squeeze the juice.
- To slice meat into thin strips, as for Chinese dishes partially freeze and it will slice easily.
- Many vegetables and fruits, including potatoes and apples, retain many of their nutrients in their skin. So when possible, leave the skin on your fruits and vegetables and cook them whole.
- Tips on preparing Bread/Rusk crumbs:
- Just store the odds and ends of bread in a plastic bag in the freezer until ready to make your homemade bread crumbs. Bring it to the room temperature and whirl in a mixer until desired coarseness.
- If you are using rusk then directly powder it. (Do not use roasted rusk for this)
- Ensure the bread or rusk crumbs doesn’t turn into a very fine powder because it will get burnt as soon as you put it into hot oil.
Kitchen Tips !!!
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