Wednesday, May 7, 2008

Frying, Cutting, Microwave cooking and Storing

Frying:




  • Heat oil thoroughly before seasoning; Fry until change of color (colour), to get full flavor (flavour).



  • Fry the ground masala in reduced flame, so that it retains its color and taste.



  • Onion will turn brown faster if a little salt is added while frying.



  • If oil is less, masala will stick to the pan.



  • To make crispy puris, add a little rice flour to the wheat flour while kneading.



  • To make crispy pakodas add a little corn flour to the gram flour (besan) while preparing the batter.



  • Steam can cause severe burns. Be a little away from steaming pan while opening it.



  • Add vegetables that take the longest to cook first, followed by others.



cutting:




  • Cut vegetables uniformly to cook evenly.



  • To avoid browning of apples after cutting, apply a little lemon juice on the cut surface.



  • To shred cheese easily, refrigerate it for about 20 minutes.



Microwave cooking:




  • Microwave cooking is a good way of cooking; as it takes very less cooking time with less lose of nutrients.



  • The microwave oven will damage if operated without any food in it.



Storing:




  • Keep coriander leaves, curry leaves etc.in a muslin cloth bag in the refrigerator. They will remain fresh for a longer time.



  • Remove the stems of green chilies while storing them .This will help them to stay fresh for long.



  • Try to keep foods in sealed bags or closed containers. This helps to keep them fresh.



  • Don't store food or drinks near chemicals such as cleansers.

1 comment:

redkathy said...

Lots of good stuff here, thanks!