Wednesday, February 20, 2008

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.

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