Cooking Tips

Cooking Tips

Foodis the Basic Necisity for any Living creature on earth. Humans beingmore advanced they need to cook food to please their Taste Buds.

Here Webring you simple tips which help in cooking healthy and tasty Food.

Last Updated - 3rd October 2005

General Cooking

To avoid discoloration of Cut apples sprinkle lime juiceover them.

To preserve Pickles for a longer time add a few drops ofvinegar.

To ensure that sausages keep their shape, put them into coldwater, bring to boil, drain immediately and then grill or fry in asaucepan.

To unmould jellies, dip the container into hot water up tothe rim, place an inverted plate over it, then invert the tin andthe plate again, shake the tin a little and the jelly come off.

Do not cook a caramel custard too quickly, as this will causebubbles in the mixture.

A quick desert: arrange stewed or canned fruit in an over-proofdish, sprinkle with icing sugar and brandy, cover with marshmallowsand brown under a hot grill.

Sour cream can be made successfully by adding a little lemonjuice to fresh cream.

If Almonds tend to break while shredding soak in hot waterfor 30 minutes.

Always turn the refrigerator to its coldest setting 60 minutes beforeFreezing Ice-cream. When cream has frozen turn back to normal.

When browning meat in fat, choose a large, deep pan. Thiswill enable you to fry quickly, without slashing the stove with fatand meat juices.

Add a tsp. of vinegar to the water in an aluminum saucepan whensteaming, to prevent discoloration of the pan.

To keep Peeled and Sliced potatoes form discoloringbeforeuse, keep them covered with cold water.

To Avoid crying while chopping onions, peel the onionsand dip them in cold water before chopping.

When making Short-Crust Pastry, the higher you lift flourwhile crumbling, the more air you infuse, and thus make the pastrylighter.

Yeast bread dough rises more rapidly at higher altitudesand has to be watched carefully. Should be allowed to rise only tilldoubled in bulk.

When using butter or margarine over direct heat, always adda little oil, to avoid the butter burning very fast and thusgetting discolored.

Always Store Egg-Whites in a lidded jar in a refrigerator.

To store Egg-Yoks, cover them with a thin layer of water,so that the top does not dry up.

To remove fat from curries, soups, etc., cool, then refrigerate.When cold, the excess fat will solidify and come to the surface sothat you can remove it.

Always place oven shelves in position before lighting theoven, as they expand when hot, and are often difficult to move.

To Crush Garlic, peel it, chop it fine and then press itwith the heel of a knife.

While making cutlets, if you find the mixture too soft toshape, chill it in the refrigerator for about 30 minutes, and shapeagain.

Condensed milk will keep for a week or so after the can hasbeen opened, as the sugar acts as a preservative.

Another method of skinning tomatoes is place a tomato ona kitchen fork and hold it directly over the gas flame, and keep turninguntil the skin pops. When cool, peel of the skin.

Adding sugar to tomatoes when cooking takes away that slightlybitter taste of tomatoes.

To ripen fruit quicker place them in a brown paper bag.

Peel tomatoes easily by boiling them in a mesh bag for a few minutes.

To rid your hands of cooking odors use a paste of baking soda andwater.

Microwave Cooking

While cooking an assortment of vegetables, arrange large or toughervegetables (carrot, cauliflower, etc.) toward the outside of the dishand small tender ones (peas, mushrooms, etc.) in the center so theyfinish cooking at the same time.

Always start with the shortest cooking time listed in the recipe,this way vegetables will not be over cooked. You can always cook itfor some more time if required.

Place absorbent kitchen paper underneath bread and pastries whilere heating to prevent them from turning soggy.

Season Vegetables with salt after cooking them in microwave.Salting before hand could leave brown spots.

Meat, Large Potatoes and cauliflower need to be turned over duringcooking. Items such as chops and steaks should be turned over when beingthawed.

Keep a half glass of water next to the Microwave Dish while cookinga small quantity of food to avoid burning.

Cover the casserole / dish with tissue paper while preparing 'temper'or while frying seeds like cumin, mustard etc. The tissue paper retainsthe seeds while allowing the moisture to escape.

Never boil an egg in the microwave as it will explode.

Avoid using alcohol in puddings, which have to be micro-cooked, sinceit may catch fire.

Use deeper dishes than used for conventional cooking for more liquidbased recipes like soups, cakes and sauces, as these items increasein volume temporarily when cooked in microwave oven.

Always keep a glass of water in the microwave when not in use. Thiswill keep the microwave fresh and Odors free

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