1.Rub your hands with vinegar before and after slicing onions - this will eliminate the smell.
2.When peeling garlic, thump the clove with the side of a knife or cleaver and the skin will lift away easily.
3.When boiling corn on the cob, add a pinch of sugar to help bring out the corn's natural sweetness.
4.To determine whether an egg is fresh, immerse it in a pan of cool, salted water. If it sinks, it is fresh-if it rises to the surface, throw it away
5. When boiling corn on the cob, add a pinch of sugar to help bring out the corn's natural sweetness.
6.. If you accidentally over-salt a dish while it's still cooking, drop in a peeled potato-it absorbs the excess salt for an instant.
7.To keep corriander fresh for long time, take a bottle and fill water upto 3/4th and keep coriander inside the bottle(as roots should be in water).8.. To prevent egg shells from cracking, add a pinch of salt to the water before hard-boiling.
10.To keep potatoes from budding, place an apple in the bag with the potatoes.
11.When you buy huge amount/bunches of coriander, Cut the edges and put them in a air tight container.Place the container in fridge. You can place a tissue inside the container so that it will be fresh for a long time.
12.Add few grains of rice in the bottom of salt box. So the salt will stay dry. This tip will be very useful for people who are living in cold areas .
13.When a cake recipe calls for flouring the baking pan, use a bit of the dry cake mix instead-no white mess on the outside of the cake.
14.To keep vegetable like pumpkin,kandh, doodhi(anapakaya or sorakaya) freshen for long time, Peel them and cut into pieces. Place in a ziplock bags and put it in freezer.
15.When doing tempering to any dish, if the tempering is about to burn add some salt immediately it will stop burning.
16.To kill bacteria in kitchen sponges (the cleaning variety that is - not cake), put them into the microwave for 30 to 40 seconds, then wash in the usual way. BE CAREFUL - they are very hot in the centre so make sure you run them under cold water before squeezing.
17.To remove the smell of onion and/or garlic from your fingers: Wet your hands and rub your fingers on something stainless steel - the sink, a splashback, the kettle, a large implement like a ladle. I didn't believe it would work, but it does!
18.Take honey in spoon and allow to fall in transparent glass if honey mix with water its not pure .if it make line and sit in bottom its pure.
19. Never fill the pot more than halfway with oil; this will
prevent bubbling over when the food is added.
20.After repeated soakings and scrubbings failed to clean a pan with a layer of scorched milk, I sprinkled on some baking soda, added enough water to cover, and waited a couple of hours. The baking soda lifted the burnt milk. I've tried this with other stuck-on foods – it always works.
21. If you keep a piece of blotting paper at the bottom of the container, it will keep biscuits fresh for a longer time.
22.To remove the skin of almonds easily, soak them in hot water for 15-20 minutes.
23.Store mushrooms in paper bags rather than plastic bags or trays, this stops them becoming 'slimy' and prolongs their useful life.
24.To squeeze frozen spinach dry after it has thawed is to put it in a potato ricer and squeeze the water out - works a treat.
25.Reduce the burning sensation after cutting green chillies by keeping the fingers in a bowl of cold milk added with some sugar!
26.Soak potatoes and eggplant after cutting, to avoid discoloration.
16.To kill bacteria in kitchen sponges (the cleaning variety that is - not cake), put them into the microwave for 30 to 40 seconds, then wash in the usual way. BE CAREFUL - they are very hot in the centre so make sure you run them under cold water before squeezing.
17.To remove the smell of onion and/or garlic from your fingers: Wet your hands and rub your fingers on something stainless steel - the sink, a splashback, the kettle, a large implement like a ladle. I didn't believe it would work, but it does!
18.Take honey in spoon and allow to fall in transparent glass if honey mix with water its not pure .if it make line and sit in bottom its pure.
19. Never fill the pot more than halfway with oil; this will
prevent bubbling over when the food is added.
20.After repeated soakings and scrubbings failed to clean a pan with a layer of scorched milk, I sprinkled on some baking soda, added enough water to cover, and waited a couple of hours. The baking soda lifted the burnt milk. I've tried this with other stuck-on foods – it always works.
21. If you keep a piece of blotting paper at the bottom of the container, it will keep biscuits fresh for a longer time.
22.To remove the skin of almonds easily, soak them in hot water for 15-20 minutes.
23.Store mushrooms in paper bags rather than plastic bags or trays, this stops them becoming 'slimy' and prolongs their useful life.
24.To squeeze frozen spinach dry after it has thawed is to put it in a potato ricer and squeeze the water out - works a treat.
25.Reduce the burning sensation after cutting green chillies by keeping the fingers in a bowl of cold milk added with some sugar!
26.Soak potatoes and eggplant after cutting, to avoid discoloration.
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