Cooking Tips

General Tips For Cooking Non-Vegetarian:

• When you cook chicken or meat, you should first cook over high heat to seal juices and then lower the heat and cook till tender

• If you want to store fish for more than a day, first clean it, rub it with salt, turmeric and maybe, a dash of vinegar, and then freeze. It will stay fresh.

• Don't salt meat before you cook it. The salt forces the juices out and impedes browning. Instead, salt meat halfway through cooking, then taste when the meat is done and adjust the salt as needed.

• Meat that is partially frozen is much easier to cut or slice.

• Cooking of hamburgers may take hell of a long time. To cook them a little faster, you could poke a hole in the middle of the hamburger patties while shaping them. This helps them cook faster and the holes disappear once the burgers are done.

• Allow meat to stand at room temperature 1 hour before cooking: It will cook more quickly, brown more evenly, and stick less when pan-fried.

• To help keep meats moist during a long grill or barbecue, add a pan of water close to the fire, but away from the meat.

• To coat chicken evenly, you can place the seasonings or crumbs in a plastic bag, and then add a few pieces at a time and shake them well.

• For golden-brown fried chicken, roll in powdered milk instead of flour before frying.

• To prevent bacon from curling, dip the strips in cold water before cooking.

• Sprinkle a little amount of salt in the frying pan before adding bacon to fry. That way it will not splatter all over.

• To ensure that sausages keep their shape, put them into cold water, bring to a boil and then drain immediately and grill or fry in a saucepan.

• When you cook chicken or meat, you should first cook over high heat to seal juices and then lower the heat and cook till tender.

• For better results, mutton should be of a younger animal. It looks pink and not red and texture should be firm. If it is red and looks 'wrinkled', it will be tough.

• Softening chicken for salads and sandwiches Chicken in salads and sandwhiches is usually poached. What poaching does is surrounds the chicken with liquid, so no moisture is lost and cooks the chicken gently, as opposed to grilling or pan frying.

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• How can you tell that steaks are done? Color can be a good indicator of doneness. This is because myoglobin which gives meat its color, changes from red to pink to brown as meat cooks. A rare steak is bright red. A medium-rare steak is dark pink with some red present; a medium steak is very light pink in color and of course, well-done is brown.

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Cooking Tips

Tips On Cutting & Peeling

• Wash vegetables before peeling or cutting to preserve the water soluble vitamins.

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

• Soak potatoes and eggplant after cutting, to avoid discoloration.

• If you boil vegetables in water, do not throw the water, keep it to make gravies.

• To avoid browning of apples after cutting, apply a little lemon juice on the cut surface. The apples will stay and look fresh for a longer time.

• Keep coriander leaves in a muslin (cheese) 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.

• After peeling onions cut in half and soak in water for about 10 minutes before cutting to avoid crying.

• Soak almonds in a cup of boiling water for 10 minutes .The skin will peel off easily.

• Chopping vegetables can be done in different ways using a sharp knife and a wooden chopping board. Cutting on a marble slab will blunt your knives.

• Remove the outer leaves and husks from the corn (bhutta). Holding the corn upright with the flat end firmly in a board, take a sharp knife and run it down between the kernels and the cob to strip them away.

• Wrap the fruits and vegetables in newspaper before refrigerating to keep them fresh for long.

• Chopping dry fruits - Freeze them first for one hour & then dip the knife into hot water before cutting them.