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Useful cooking tips and kitchen tips

Useful cooking tips and kitchen tips

  • Almonds: To remove the skin of almonds easily, soak them in hot water for 15-20 minutes.
  • Ants: Putting 3-4 cloves in the sugar container will keep the ants at bay.
  • Biscuits: If you keep a piece of blotting paper at the bottom of the container, it will keep biscuits fresh for a longer time.
  • Butter: Avoid the use of butter. If it is essential to use, use a butter containing low saturated fat or with plant stanols (which avoid absorption of cholesterol by our body) or similar substitutes.
  • Apples: Apply some lemon juice on the cut surface of the apple to avoid browning. They will look fresh for a longer time.
  • Banana: Apply mashed banana over a burn on your body to have a cooling effect.
  • Bee and Scorpion Sting Relief:Apply a mixutre of 1 pinch of chewing tobacco and 1 drop of water. Mix and apply directly and immediately to the sting; cover with bandaid to hold in place. Pain will go away in just a few short mintues.
  • Bitter Gourd (Karela): Slit Karelas at the middle and apply a mixture of salt, wheat flour and curd all round. Keep aside for 1/2 an hour and then cook.
  • Celery: To keep celery fresh for long time, wrap it in aluminum foil and place in the refrigerator.
  • Burnt Food: Place some chopped onion in the vessel having burnt food, pour boiling water in it, keep for 5 minutes and then clean.
  • Chili Powder: Keeping a small piece of hing (asafoetida) in the same container will store chili powder for long time.
  • Chopping: Use a wooden board to chop. It will not blunt the knife. Don’t use a plastic board, small plastic pieces may go with the vegetables.
  • Coriander/Mint: You can use dried coriander and mint leaves in coarse powder form in vegetable curry or chutney, if fresh ones are not available.
  • To keep them fresh for a longer time, wrap them in a muslin cloth and keep in a fridge.
  • Cockroaches: Put some boric powder in kitchen in corners and other places. Cockroaches will leave your house.
  • Coconut: Immerse coconut in water for 1/2 an hour to remove its hust.
  • Dry Fruits: To chop dry fruits, place them in fridge for half an hour before cutting. Take the fruits out and cut them with a hot knife (dip it in hot water before cutting).
  • Dough/Rolling pin: If the dough sticks to the rolling pin, place it in freezer for a few minutes.
  • Egg peeling off: Make a small hole in the egg by piercing a pin before boiling it. You will be able to remove its skin very easily.
  • Egg fresh: Immerse the egg in a pan of cool salted water. If it sinks, it is fresh; if it rises to the surface, it is certainly quite old.
  • Garlic: Garlic skin comes off easily if the garlic cloves are slightly warmed before peeling.
  • Ghee: Avoid the use of ghee. If it is necessary, substitute it with canola oil. Even for making halwa, you can partly substitute it with oil.
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