Sunday, February 24, 2008

EGG,POTATO,CARROT AND CAULIFLOWER.

  • While boiling egg, add a little salt to prevent egg shells from cracking.

  • Rubbing a slice of raw potato will take food stains off your hands.

  • Carrots with green tops may be avoided as they are bitter to taste.

  • Add fresh or leftover cauliflower to soups or stews.

Friday, February 22, 2008

HEALTH HYGINE AND CLEANLINESS

  • Keep your kitchen clean. It is essential to keep food safe. Otherwise bacteria can grow and spread.

  • Always wash worktops before you start preparing food.

  • Wash and dry kitchen cloths and sponges regularly and keep different cloths for different jobs.

  • Wash knives, spoons, tongs, etc. thoroughly after using them with raw meat.

  • Wash your hands thoroughly with soap and warm water before starting to prepare food.

  • Washing your hands with soap and water will remove onion smell, garlic smell, etc.

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.

INTRODUCTION

Cooking is an art, which is to be undertaken scientifically. It forms part of our everyday life . Improper cooking leads to illhealth and intake of medicine. Various cooking methods are being followed for different varieties of food item. I take opportunity to use this blog to offer easy tips.