Cooking Tips: Cooking or cookery is the art of preparing food for consumption with the use of heat. Cooking techniques and ingredients vary widely across the world, reflecting unique environmental, economic, and cultural traditions and trends. The way that cooking takes place also depends on the skill and type of training an individual cook has. Cooking can also occur through chemical reactions without the presence of heat, most notably with Ceviche, a traditional South American dish where fish is cooked with the acids in lemon or lime juice. Sushi also uses a similar chemical reaction between fish and the acidic content of rice glazed with vinegar.
The micronutrients, minerals, and vitamins in fruit and vegetables may be destroyed or eluted by cooking. Vitamin C is especially prone to oxidation during cooking and may be completely destroyed by protracted cooking.
Top 10 Cooking Tips for Indian Recipes
When frying, the oil should be in the correct temperature. If its too hot, the outside will get browned up too quickly before the inside gets cooked. If its not hot enough, the fried food will absorb too much oil before getting cooked.
To make crispier puris, add a little rava to the wheat flour while kneading.
To make crispier bajjis add a little corn flour to the gram flour to make bajji batter.
Use a deep vessel to fry chicken to avoid the splashing of oil and juices all around the place.
To knead chappattis, add 1/3 cup of warm water for 1 cup of flour approximately. To make softer chapattis, add warm milk or curd while kneading.
Use heavy bottomed vessel to make upma, kheer etc to prevent burning.
Toasting nuts, rice, rava and dal before cooking with it increases its flavors considerably.
Adding few drops of oil to the rice before cooking it will prevent it from becoming sticky.
Do not wash the mushrooms with water. Clean it with a damp cloth. Add salt to the mushroom only after it has browned.
Similarly adding salt to the chicken also slows up the browing.
Top 10 General Cooking Tips:
To peel the skin of almonds, tomatoes or peaches, simply soak in boiling water for 5-10 minutes. The skin can be easily removed.
To remove the corn from its cub, hold it straight with one end on the bottom of a big vessel. Then strip the corn with a knife. This will prevent messing up of the entire place.
When cutting raw banana, potatoes or eggplant, soak it in water to avoid discolouration. Similarly, to prevent apples, bananas or peaches from browning, add lemon juice.
Use the excess dal water from boiling dal to make rasam.
While adding curd to gravies or biriyani, break it nicely before adding.
While boiling milk, a little water can be added to the vessel before adding the milk to avoid the milk from sticking to the bottom.
Store nuts in the refrigerator to increase their shelf life.
To separate each string of noodles or any thin pasta, run it under cold water immediately after boiling and draining the water.
Curd in winter – Set in a ceramic container and place it on the voltage stabilizer of your refrigerator.
To cut meat easily, freeze it for some time before cutting.
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