Here is a compilation of tips, which will help you with your Cooking/Baking endeavours. I intend to update this page as often as possible. If you have any tips and would like to share it with me, please don’t hesitate to send. I will post it with due credits to the contributor.
- To avoid dis-colouration of chopped Apples, put them in a bowl of clean water and squeeze lemon into it.
- For longer storage life of green chillies, remove their stems and store them in a container lined with paper and refrigerate it.
- For longer storage life of coriander/ mint/ curry leaves, wrap them in a paper and store in a container in the fridge. Change paper when the paper turns moist.
- To make homemade paste, grind 100 or 200 gms of ginger/ garlic/green chillies into a fine paste along with a teaspoon of salt and store in refrigerator.
- Keep grated coconut in ziploc bags and store in the freezer. While grinding, add warm water to get a smooth paste.
- To remove the skin of almonds easily, soak them in hot water for a few minutes.
- To keep biscuits fresh for longer time, put a piece of blotting paper at the bottom of the container.
- To chop dry fruits, place them in the fridge for half an hour before cutting. Take the fruits out and cut them with a knife dipped in hot water.
- To figure out if the eggs are fresh, put them in a pan of water. If they sink, they are good but if they float, they are rotten.
- Do not store potatoes and onions together. Potatoes will rot quickly if stored with onions.
- Place overripe tomatoes in cold water, add some salt and keep it overnight. They will become firm.
- If you drop an egg on the floor, cover it with salt and let it remain like this for a couple of minutes. You will be able to easily clean the mess with a paper towel.
- Eggs spoil easily in summer. In order to prevent this, apply oil over the surface of the eggs.
- Always ensure that the ingredients are at room temperature before baking, unless mentioned otherwise in the recipe.
- Flour that does not have a leavening agent is called plain or all-purpose flour.
- Self-rising flour is typically composed of 1 cup flour, 1 teaspoon baking powder and a pinch to half teaspoon salt.
- Sieve the dry ingredients together a few times even if the recipe doesn’t call for it. The sieving will help in uniform distribution of the ingredients.
- Stick to the exact measurements given in the recipe unless you are an Expert
- Always preheat the oven before baking.
- Grease pans with about 1 tablespoon of butter/oil.