[Other] ~Cooking Tips & Tricks~

[Pukhtana_4_Lyfe]

Salam to all of you cooks out there .
I am starting this new thread where we can share some cooking tips & tricks. Share any tips & tricks you think that will be helpful in the kitchen for new & old cooks
So here we go.

I will share the first tip






Tip: If fish is to be stored for more than a day, clean it, rub with salt, turmeric and if liked, a dash of vinegar before freezing.

[Barbie Doll Jiya]

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).

[Barbie Doll Jiya]

Yogurt: If the yogurt has become sour, put it in a muslin cloth and drain all the water. Then add milk to make it as good as fresh in taste. Use the drained water in making tasty gravy for vegetables or for basen curry. To keep the yogurt fresh for many days, fill the vessel containing yogurt with water to the brim and refrigerate. Change the water daily..

[Barbie Doll Jiya]

Dough/Rolling pin: If the dough sticks to the rolling pin, place it in freezer for a few minutes.

[Barbie Doll Jiya]

To increase the quantity of curd for 'raita'
Grind freshly grated coconut to a fine paste and mix with the curd.

[Barbie Doll Jiya]

To keep coconut kernels fresh.
Rub a little salt over them, or sprinkle a little salt water on them.

[Barbie Doll Jiya]

o prevent icing from running off your cake
Dust the surface lightly with cornstarch.

[Barbie Doll Jiya]

To prevent milk from curdling while boiling
Add a pinch pf baking soda to it and it will regain its freshness.

[Barbie Doll Jiya]

Tips on frying
1. Smoke Mustard oil first before using for preparing vegetables etc. Heating to a point till light white smoke emerges from it. This would remove the potency from the oil.

[Barbie Doll Jiya]

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.

[Barbie Doll Jiya]

Eggless Cake

• Always preheat oven to the required temperature before placing the cake in the oven.
• Prick with a knitting needle or skewer to check if done. The needle should come out clean.
• Never keep the batter too thick. The cake will turn out hard and dry
• The cream used should always be chilled and beaten in sharp upward strokes to incorporate air. Never overbeat.
• While making butter icings, beat the butter well to make it light and fluffy. Then add sieved icing sugar and beat again. Add 2-3 drops lemon juice & colour and essence as required, and beat again.
• Turn the cake tin around between baking if the oven is not distribution even heat and the cake is baking unevenly.

[Barbie Doll Jiya]

Ice Cream

• Always chill glasses before preparing the icecream in it. This way it will stay stiff longer.
• Use aluminium containers instead of steel to set the icecream faster. Also, place a thick plactic sheet or spread some salt under the container to keep it from sticking to the floor of the freezer.
• Never try to refreeze icecream which has melted completely due to reasons like electricity breakdown. The result will taste disastrous. Instead, add you favourite flavour or fruit and run in a mixie to make delicious milk shake.
• For simple but extravagant looking topping, take 2-3 healthy strawberries. Make incisions vertically from tip to base, to form slices. But do not cut fully. Stop just below the base. Now press sideways gently, to form a fan shaped strawberry. Use as topping decor for cakes, icecreams, puddings, etc.
• It is best to defrost the fridge before making icecream, so that the base of the container is not jammed, as also the icecream will set faster and better.
• Crush chikki coarsely and use as nougat over cakes and icecreams. Use nuts of your choice.
  

[Barbie Doll Jiya]

Nans & Rotis

• A good thing about most rotis is that you can half roast and pile them and do the final roast just before serving
• Puri may be rolled and place between well-rinsed wet muslin cloth at least an hour ahead. Fry before serving.
• Store leftover dough and filling in freezer (properly packed) to make fresh parathas when required. Take care to thaw the ingredients before using.
• Leftover parathas eaten cold with hot tea taste good.
• To keep chappatis warm longer, cover the pile with two piece of clean cloth above and below in a tight steel container. Leave on a griddle that has been warmed first.
• Use the water drained from curdle milk to knead chappati dough. They will turn out softer and whiter.

[Barbie Doll Jiya]

Non-Vegetarian Dishes

• If fish is to be stored for more than a day, clean it, rub with salt, turmeric and if liked, a dash of vinegar before freezing.

[Barbie Doll Jiya]

Pickles & Jams

• Always use glass, porcelain or china jars for picklings. Make sure the lids can be secured tightly.
• Never use wet spoons, ladles etc. to remove or handle pickle. Moistures paves way for rotting.
• Always press back remaining pickle with a rubber spatula or spoon back making sure under the pickle is fully submerged the oil layer.

[Barbie Doll Jiya]

Puddings

• Always sprinkle gelatine over the water. Never put in dry pan, then add water and heat. Never boil gelatine. Only warm to dissolve. Safest is to heat the container over a hot griddle (tawa). Stir always.
• While whipping cream never overdo it or butter will form . Always whip over a tray of iced water or ice cubes. Whip in sharp upward strokes till soft peaks form. Keep in refrigerator till used.
• You can top with any sauce of your choice, if you like while serving or accompany it. Ideal sauces may be chocolate, custard, orange, grape, caramel or just basic coloured sauce.
• Cadbury's nutties & gems, gluced cherries, whipped cream, crumbled biscuits, dry fruits used inside, coloured sugar etc. make excellent decorations for party puddings.
• Day old bread slices can be substituted for cake if cake is not available at hand.

[Barbie Doll Jiya]

Raita

• Throw in a handful of soaked beans or sprouts to give the added nourishment, as a combination in any raita.
• To make creamier raitas, add half a cup of fresh cream to one recipe of raita. Makes the dish much more rich, though.
• If curds have become too sour to eat as is, tie for 3-4 hours, add milk and use in raitas, curd rice, etc.
• If an onion is too sharp in taste, wash, drain and toss into some beaten curd. Add a dash of salt and pepper, it becomes a tasty raita.
• Save the peel of apples, cucumbers and peaches. Grind them and add to the ingredients of a green chutney (coriander leaves, green chillies, ginger, coconut, salt and sugar). It makes a tasty and nutritious chutney and when mixed with curd makes an unusual raita.

[Barbie Doll Jiya]

Salads

• Any salad tastes better and crisp if the vegetables have been soaked in chilled water for a while.
• A little lime juice added to beetroot will make them a brilliant red colour.
  

[Barbie Doll Jiya]

Sandwhich

• Simple sandwiches can be turned to attractive eats by decorating with simple things like shredded cabbage, tomato slices, carrot juliennes, thinly chopped salad leaves etc.
• If bread is too dry to make good sandwiches, just hold the bread in the steam over a pan of boiling water for a few seconds.
• Spicy green chutneys, salsa dips, yogurt dips, etc. make very tasty in between for sandwiches. A change from the same old bread and jam.

[Barbie Doll Jiya]

Snacks

• Add a handful of rice flour to bhajia batter for crisper and less oily bhajias.
• Drain and keep any extra channa dal aside after cooking. Chill and then add chopped onions, chutneys, coriander, salt, chopped cucumber and tomatoes. Serve chilled as bhel with cups of steaming hot tea.

[Barbie Doll Jiya]

• If batter of any bhajias tends to become too thin, wet a slice or two of bread, press out all excess water, and mash it into the batter. This will help greatly in thickening the batter.
• Paneer crumbs, bread crumbs and some melted butter, tossed together form an excellent topping if you run short of cheese, for any baked dishes.
• Use tissue papers for reheating fried snacks. Eg. samosa, vada, kachori, bhajji, etc. The paper will absorb the excess oil and moisture and keep the snack crisp. Reheat on high for 1-1 1/2 minute.