We all need cooking tips be it a world-class chef of a homemaker! Here I have compiled a long list of useful cooking tips. Read on to know what they are:
When you have cooked rice unused at home, you can mix semolina, sour curd, and hot water in it before grinding it in a mixer. You can make idli(an Indian dish) with this concoction. This cooking tip is great for using your left over rice.
If you have some cooked vegetable left of night, you can mix this with flour while kneading to make crispy paratha (Indian bread)
The smaller the item, the higher the baking temperature. For example, I bake mini chocolate chip-toffee cookies at 500 degrees F for only 4 minutes. Perfect end result.
Store spices in a cool, dark place, not above your stove. Humidity, light and heat will cause herbs and spices to lose their flavour.
After working with garlic, rub your hands vigorously on your stainless steel sink for 30 seconds before washing them. It will remove the odour.
If you want curd to be thick, then mix some maize in the milk.
If you do not like sour yogurt, then mix some pieces of coconut while setting the curd. Curd will be fresh for 2-3 days if you try this cooking tip.
When you do not have a fresh culture (jaman) of curd, mix 1 teaspoon of salt at the room temperature to set curd. You can even mix a red chili with milk a set curd without fresh culture .Does this cooking tip seem absurd? Try it.
If you want to make cake very spongy, then mix a juice of lemon before putting it in a baking dish.
When you want to cook your pulse sooner than normal, mix few drops of mustard oil before cooking it.
If you find you need more oil in the pan when sautéing, add it in a stream along the edges of the pan so that by the time the oil reaches the ingredient being cooked, it will be heated.
When you deep-fry, hold each piece of food with long tongs as you add it to the oil. Hold it just below the oil’s surface for five seconds before releasing it. This will seal the exterior and stop it from sticking to the pot or the other food.
For rich, creamy dressings made healthy, substitute half the mayo with Greek-style yogurt.
When chopping herbs, toss a little salt onto the cutting board; it will keep the herbs from flying around.
Always season meat and fish evenly; sprinkle salt and pepper as though it’s “snowing.” This will avoid clumping or ending up with too much seasoning in some areas and none in others.
For best results when you’re baking, leave butter and eggs at room temperature overnight.
For an easy weeknight meal, save and freeze leftover sauces from previous meals in ice cube trays. The cubes can be reheated in a sauté pan when you need a quick sauce.
Instead of placing a chicken on a roasting rack, cut thick slices of onion, put them in an oiled pan, and then place the chicken on top. The onion will absorb the chicken juices. After roasting, let the chicken rest while you make a sauce with the onions by adding a little stock or water to the pan and cooking it for about 3 minutes on high heat.
Use these simple tips for an effective and simple cooking!