Basic Cooking Tips

• Arrange all the items used for cooking, so as to be easily accessible.

• Label the containers for quick reference.

• Wash vegetables before cutting to avoid loss of soluble vitamins and minerals.

• Peel vegetables as thinly as possible to preserve the minerals and vitamins.

• Do not throw the water used to boil vegetables.

• Soak onion in water before peeling it.

• Soak rice for a while before cooking.

• The order of preference of food should be steamed, boiled followed by fried.

• To obtain maximum juice from lemon, soak it in luke warm water for a while before cutting.

• To reduce fat in the chicken, remove the skin before marinating it.

• The thicker the fish, the longer is the duration of cooking it.

• Don’t overcook fish if you don’t want to lose its flavour and texture.

• During non-season of tomatoes, tomato puree, ketchup or sauce can be used in gravies.

• Use thick bottom vessels to avoid burning.

• Before boiling milk, pour a little water in the empty vessel. This prevents sticking.

• Add a pinch of salt on oil while deep frying to have less oil consumption.
  

• To remove stains from cooking utensils, rub with a little salt while washing.

• In the U.S., one cup (8 fluid ounces) is equal to 237 milliliters, In the U.K., one cup is 227 millilitres and in Australia, one cup is 250 milliliters.

• Three teaspoons equal one table spoon.

• One table spoon equals half ounce. Therefore two tablespoonfuls (2tbsp) make an ounce.