11. Baking cakes - All the ingredients should be at room temperature and, when a choice is made between wet and dry ingredients, use the dry ones. Always use large eggs. Use Unsalted butter as it is far superior in taste and in quality. Never go according to the receipts for the Oven Temperatures as the temperatures vary. 12. Peaked cake- Because of too much gluten being developed in the mixture or due to oven temperature being too high or by overbeating 13. Sunken cake - Due to too much sugar,or due to too much of baking powder or undercooking in a low temperature oven. 14. Stale cakes or pound cakes - Don't throw it as they make a great trifle, or strawberry shortcake.The fruit juice of the pudding will moisten the stale cake. 15. Cake in Microwave - Add a little less flour and a little more liquid to the batter. 16. Line baking pans with wax paper to prevent sticking . 17. For baking keep two kinds of white flour on hand, one with high gluten content for bread and one with low gluten content for cakes and cookies. 18. Always preheat oven to the required temperature before placing the cake in the oven. 19. Never keep the batter of the cake to thick. The cake will turn out hard and dry. Always prick with a knitting needle or skewer to check if done. The needle should come out clean. 20. Add 3 tbsps. dissolved gelatin (any flavor) to your favorite Brown Sugar Tips 1. To keep brown sugar moist, store it in an airtight container with any of the citrus fruits like whole orange, lemon, or lime. 2. Hardened brown Sugar - Place a slice of bread in it to soften it back. 3. Brown sugar is available in light and dark forms. Dark brown sugar has more molasses and therefore a more intense flavor than light brown sugar. 4. Brown Sugar - To often it when it is as hard as a rock or if it has lumps; put it in the microwave for 15 minutes or until soft with little water. You can even put it in a jar with a piece of moist paper towel under the lid.
Chicken realted Tips 1. Chill chicken for 1 hour after coating it. The coating will stick better when cooking. 2. Sprinkle a bit of salt in the frying pan before adding chicken. It will cut down on the amount of grease splattering 3. Thaw fish in milk. The milk draws out the frozen taste and provides a fresh-caught flavor. 4. Substitute chicken broth for water when cooking rice to add delicious flavor. 5. To make scaling of a fish easier, rub vinegar on the scales first. 6. Lemon juice rubbed on fish before cooking will enhance the flavor and help maintain a good color. 7. Tomatoes added to meats will help tenderize them naturally. Tomatoes contain an acid that works well to break down meats. 8. Cook Fleshy food on slow fire till Tender. Excessive cooking destroys their food value . 9. Before roasting a chicken store in the refrigerator for 24 hours for richer flavor. 10. Absorbs chicken grease on a brown paper bag. 11. Never turn frying chicken more than once, and don't fiddle with the drumsticks.

Tips on Cheese 1. Bulk cheese will keep longer when it's wrapped in a paper towel dampened with vinegar and placed in a sealed plastic bag. The vinegar will inhibit mold growth. Re-moisten the paper towel every few days, as needed. 2. Cheese won't harden if you'll butter the exposed edges before storing. 3. Hard Cheeses - When storing hard cheese such as Parmesan, Romano or Asiago, store in the coldest spot of your refrigerator. It lasts much longer than freezing. Freezing the cheese makes it "spongy" after a certain period of time. 4. Soft paneer - Add curd or lemon or vinegar to the boiling milk & you will get soft paneer which is specially good for those with weak stomachs. 5. Softening the cream cheese - Remove it from its wrapper and microwave it on MEDIUM for 30-40 Seconds. Tips on Egg 1. To determine whether an egg is hard-boiled, spin it, if it spins, it is hard boiled, if it wobbles and will not spin it is raw. 2. Hard Boiled eggs will peel easily when cracked and placed in cold water immediately after taking out of the hot water. 3. Do not boil eggs in the microwave as pressure builds up and there are chances of the eggs exploding. 4. To store egg yolks, pour a tablespoon of water over them. The water keeps them moist. 5. Add a tsp. full of vinegar in water while boiling eggs. Even if they crack content will not come out. 6. Add a pinch of salt when beating the white of eggs. This helps them to froth up quickly. 7. Egg shells are permeable, i.e. odors and flavor pass through them.So wash them in water to avoid other flavors. 8. Store eggs in their own carton on a refrigerator shelf, not in the egg-holders set into the door itself. 9. To determine whether an egg is fresh, immerse it in a pan of cool, salted water. If it sinks, it is fresh if it rises to the surface, throw it away. 10. Hard boiled eggs -While cutting hard boiled eggs,the egg yolk often tends to break so to avoid this dip the knife in cold water for a few seconds and then cut smoothly. 11. Soft fluffy omelet - . Beat the egg and stir briskly with a fork as this will allow more air in the omelet,making it light and fluffy;by the time heat butter in a non-stick pan & then fry till done and serve hot. You can even add one tablespoon of water to an egg before beating.Your omelet will turn out fluffier and larger. 12. Poached eggs - Put a few drops of white vinegar in the water as it helps to hold their shape. 13. Boiling an egg - Poke it with a small sewing needle before hard-boiling, and the egg will peel with ease! OR add a pinch of salt to the water before hard-boiling! 1. Rubbing the inside of the cooking vessel with vegetable oil will also prevent noodles,spaghetti,and similar starches from boiling over. 2. Give mashed potatoes a beautiful whipped cream look by adding HOT milk to them before you start mashing. 3. To test if the consistency of your dahiwada batter is correct, drop a little batter into a cup of water. If it floats it is ready to be fried. 4. Run your ice cream scoop under hot water and it will cut through the ice cream more easily and make neat smooth scoops. 5. To ripen tomatoes-put them in a brown paper bag in a dark pantry and they will ripen over night. 6. To keep cauliflower white while cooking, add a little milk to the water to cook it. 7. Tender corn : When boiling corn, do not add salt to the water, add a little sugar, salt toughens the corn. 8. When a recipe calls for adding oil, garlic, and onions to a pan, always add garlic last. This keeps it from burning and tasting bitter. 9. To help gelatin hold its shape when unmolded, add a teaspoon of white vinegar to the recipe. 10. Turn a thoroughly heated bowl over hard butter and in no time you will get soft butter. 11. Dough sticking to the rolling pin - Keep it in the freezer for a few minutes before using. 12. Add a lump of butter or a few tea spoons of cooking oil to the water. Good for Rice, noodles or Spaghetti. 13. To cook rice without sticking add a spoon full of vinegar in it. 14. If noodles/pasta has to be used after some time, then refresh the boiled noodles in cold water and drain. This way they will not stick to each other. 15. Want a quick salad dressing - Blend a cup of curd with little lime juice and seasoning and toss the salad into it. 16. Be Alert Of Stainless Steel Sink - When using the garbage disposal, make sure your hands are dry, and do not touch your sink when turning it on as it may lead to serious injuries due to electrocution . If hands are damp, use a dry towel to flip the disposal switch, but remember to LIFT YOUR OTHER HAND OFF OF THE SINK. 17. Use a dry erase marker to write messages on your refrigerator. The shiny surface is easy to wipe clean with a paper towel. 18. No fresh bread - Just keep leftover hardened bread on the lid of a pan containing hot water. The slices will become soft in no time. 19. Stale bread - Sprinkle a little milk over it and place it in a moderately hot oven for 15 minutes. It will regain its taste & crispness. 20. Curd in winter - Set in a ceramic container and place it on the voltage stabilizer of your refrigerator 21. When making bread, substitute non-dairy creamer instead of dry milk. 22. To increase the quantity of curd for 'raitas' grind freshly grated coconut to a fine paste and mix with the curd. 23. Use an ice cream scoop to easily remove the seeds from melons. 24. No chili sauce - Grind little bit of chili pickle in the mixer for 2-3 minutes so as to obtain a smooth paste and then mix with your ordinary tomato ketchup to obtain a chili sauce. 25. Biscuits - Keep a piece of blotting paper at the bottom of the biscuit jar.They will remain fresh for long time. 26. Overripe tomatoes - Make them firm by dipping them in cold water,add some salt and leave overnight. 27. Substitute of wine in recipes is grape juice. 28. To get rid of the smell of eggs in the cakes, add one tablespoon honey to the cake batter while beating it as it will make the taste better, too! 29. Yogurt - Always beat the yogurt with a fork first and then add it to the bowl slowly & gradually, stirring continuously, to prevent it from curdling. 30. Burnt Food - Remove the top portion carefully without stirring and throw away the rest. If any burnt smell remains, place a slice of bread over that food ,cover the vessel and leave for five minutes. 31. Chilled cucumber soup serve as a appetizer in hot humid climate. Serve by putting a little powdered nutmeg in it. 32. Lady Finger- For a change, slice the bhindis lengthwise and dip in a thin besan batter. Deep fry and love eating it. 33. Want to decorate a Salad - Use hollowed halves of orange, grapefruit or melon halves for perfect salad and dessert bowls. 34. Store soft cookies tightly covered, and crisp cookies loosely covered. 35. Instead of throwing away bread heels or leftover drybread, use them to make bread crumbs & store them in the freezer. 36. For clean storage of radish remove there tops before putting in the refrigerator. 37. Stale Chapatis - Just wrap them in a clean cloth and pack them in an airtight container which fits into your pressure cooker.Cook it for two whistles and serve fresh. 38. Store spices in a cool, dry place as heat and light may deteriorate them. 39. Papads - Wrap them in a polythene sheet and store along with rice or ‘dal.They will not break or crack. 40. To ripen the bananas quickly for a recipe - Enclose them in a brown paper bag with an apple for 2-3 days. 41. Slice meat/ chicken when partially frozen you'll get thin slices. 42. Thirst Quencher for Summers - Serve the fruit cubes of watermelon and pour into tall glasses and garnish with mint.You can also take out the juice of it & serve. 43. Once the Cucumber has been cutted ; wrap it in a paper towel & it will not get soggy for up to 2 weeks. 44. Removing a cooked squash from its shell:- Use an ice cream scoop . 45. Crispy Pakodas - Add a little cornflour to the gramflour while mixing the dough. 46. Save Oil - When you begin frying "Puris, Pakodas," add a pinch of salt to the oil and will absorb less oil. 47. Preserving white color in cauliflower and cabbage - While cooking add a teaspoon of milk. 48. Crisp puris - At the time of kneading add a little rice flour to the wheat flour . 49. Unbleached all purpose flour is much better & more nutritious than the bleached flour. 50. Avoid stickiness in Rice - Add a few drops of lemon juice & a pinch of sugar to the rice while cooking. 51. White chocolate is not really chocolate at all but a combination of cocoa butter, sugar, milk solids and other flavorings. 52. Chopping dry fruits - Freeze them first for one hour & then dip the knife into hot water before cutting them. 53. Don't whip the Heavy cream once it has thawed or butter will form .Cream will whip faster if you chill the bowl and beaters first or whip over a tray of iced water or ice cubes OR just add a couple drops of lemon juice. Whip in sharp upward strokes till soft peaks form.Keep in refrigerator till used. 54. Check whether your kitchen measuring scale is accurate by placing nine pennies on the scale. They should weigh 1 ounce. 55. Hurry to cook 'dal' - Add a little oil and turmeric powder to the dal before placing it in the cooker. It will be done in just 10 minutes. Guaranteed!!!!!! 56. Instead of oil sauté meat and vegetables in fruit juice or Worcestershire sauce. 57. Slicing fresh mushrooms - Use a metal egg slicer. 58. Grating or cutting citrus fruits - Use it directly from the refrigerator as the fruit will be firmer and easier to handle 59. To pour out Honey easily from the measuring cup just dust your measuring cup with flour or cooking spray . 60. Boiling potatoes - Peel and cut potatoes and boil them in water in which a little vinegar is added . It will retain their texture & will be done in no time.It will also avoid bad odor and to give a good color to old potatoes . 61. Hurry to make pulses like chana, Rajma etc - Just put the them in a flask full of boiling water for an hour & then they are ready for cooking. 62. Measuring Pans - Sizes may vary from top & even from rim to rim,like a 10-inch pan might measure 9-3/4" or 10-1/4 ". 63. Always use grated tomatoes as they’ll cook faster. 64. Muffins - Always use an ice cream scoop to fill muffin cups with batter. 65. Once baking soda has lost its punch, use it in the refrigerator or freezer to absorb odors. 66. Easy way to roll out Bhatura - Roll out each ball of dough into a small puri and cover with a damp cloth. At the time of serving roll each 'puri' into a desired size; & then fry them till done.This is the easier way to roll out the bhatura. 67. Crispy lady finger - While cooking add a few drops of lemon juice OR a spoonful of curd to the ladyfingers for a crispy taste as they will not stick to the vessel & will not turn black. 68. Grilling -It saves cooking time and energy & is healthier than frying , and usually involves less clean up. 69. Store raisins in an airtight container in the refrigerator. They will stay fresh for much longer. Pour very hot water over them if they had harden, after that drain them immediately, and spread on a paper towel to dry. 70. Curry a bit oily and pungent - Take two bread slices , powder them coarsely & add this to the curry and mix well.Bread will absorb all the excess oil and spice 71. Excessive oil in vegetables - Sprinkle a little gramflour over the vegetables. Gramflour absorbs the excess oil and makes the vegetable tastier. 72. Potato cutlets - Add salt to the water in which the potato are boiling as potatoes absorb salt better this way. 73. Carrot burfi - While making Burfi add a cupful of grated carrot to the coconut & it will give you "natural" coloring and is very nutritious. 74. Boil noodles, macaroni or pasta with little bit of oil till tender and drain. This way they will not stick to each other. 75. French fries - At the very first blanch & cut potatoes in hot water .Then deep-fry in very hot oil till crisp. remember do not add too many potatoes at once to the oil as this causes the temperature of the oil to come down and all that you will get is soggy & greasy fries. 76. To avoid Fish odor - Use one teaspoon baking soda with a quart of water. 77. Prevent papad from drying & breaking. HOW ? Just wrap them in polythene and store them along with Rice OR Dal. 78. Don't throw away bones of mutton or chicken. Use them for making stock for soup, gravy or curry. 79. Adding olive oil to pizza dough creates a crisp with tender interior. Swab the top of the dough before adding toppings to keep dough from drying out. 80. When cooking something in a pressure-cooker, add a little tamarind or a small piece of lemon along with water. It prevents the inside of the vessel from getting discolored. 81. After opening a bottle of sauce, first introduce a drinking straw into the bottle all the way down, turn it clockwise and anti clockwise and then take out the straw.The sauce will flow freely. 82. For just a drop or two of lemon juice,dont cut the lemon and cause it to dry.Instead, pierce a with a clean thick needle and squeeze out as much needed. 83. While making paneer from milk, don't throw away the paneer water. Water can be used for making soft dough for chapatis or can be used in dals. 84. To prevent boiled potatoes from sticking to the grater, always apply little oil on the grater. 85. If Your food burns at the bottom of the saucepan then just fill up the pan with hot water and half a handful of salt. Then, boil for a while. This will loosen the burnt matter, which can then be easily scraped off. 86. If there is smell emating from the fish rub Gram flour (besan) thoroughly to it, keep it for sometime and then wash it under water. 87. Store curry leaves in silver foil, it will last as much as one month. 88. To make dosas more crispy add half a teaspoon of fenugreek seeds(methi dana) to the lentil and rice mixture while soaking. 89. Whenever a recipe calls for using ginger and garlic paste in curries, always use garlic at 60% ratio and ginger at 40% as ginger is very strong and may make your dish sharp and pungent. 90. If you have used the seeds of Cardamom for something DO not throw away the skin of cardamom instead put them in the teabox and your tea will start having the flavor of cardamom. 91. Keep chapatis soft & fresh by place a few pieces of ginger in the container. 92. Add a spoonful of honey to your custard along with sugar for a better taste. 93. To cook your dhal faster, add a drop of Castor oil or Ghee. 94. While making chaats OR Bhel use cornflakes as a substitute for sev or papdis. It is available everywhere and give the same crunchiness to a dish. 95. Smear your hands with a little tamarind juice while collecting butter from churned cream. The butter will not stick to the hands. 96. Always use a clean pair of kitchen scissors to trim edges of bread. Much neater and less messy edges as compared to those trimmed with a knife. 97. Deep fried dish can be decorated with slices of lemon OR sliced onions OR sliced Eggs. 98. Spinach based gravies can be garnished OR decorated with cream. 99. Dals & Gravies especially light colored can be garnished with chopped coriander leaves. 100. While making burgers, make a hole in the center of the burger about the size of a dime. This allows the burger to cook from the inside as well as the outside and will cook more evenly. You bet it tastes really good. 101. Add little milk while boiling potatoes to soften and to cook faster. 102. Salt toughens eggs so add it to the egg dishes only after they're cooked. Also Remember cook all egg dishes at low or moderate heat to avoid toughing. 103. Ice-cream won’t form ice crystals in the freezer if you cover the container tightly with a plastic wrap, before putting on the lid. 104. If your curry or gravy becomes very salty just cut a raw potato into cubes and add it into the curry. Leave in for 15-20 minutes. Remove before serving. The potatoes absorb all the excess salt. 105. Never beat idli batter too much because the air which has already incorporated during fermentation is lost and results in not-so-soft idlis. 106. Add a little freshly beaten cream into curds for a creamier raita. 107. To avoid the mouldy smell in your breadbox, wash your breadbox once a week with a piece of cotton wool dipped in vinegar. 108. Soak lentils in water an hour before cooking. Which reduces their cooking time & as well as helps in taking out damaged seeds which float on the top. 109. Don't use soda bicarbonate for boiling vegetables as it destroys the vitamins present. 110. Use aluminum containers instead of steel to set the ice-cream faster. Lemon Tips 1. Choose smooth-skinned lemons that are heavy for their size. Store in the refrigerator. 2. Use squeezed lemon to get rid of bad smells from your fingers after peeling garlic or cleaning fish. 3. Dissolve 1 teaspoon sour salt in 2 quarts of water in order to get acidulated water. 4. To get the most juice out of fresh lemons, bring them to room temperature and roll them under your palm against the kitchen counter before squeezing. 5. Put Lemon peels in your disposal bag as it smell nice and keeps them fresh . 6. To Squeeze the juice from a Lemon in an easy way just place it in the microwave for about 10 sec. 7. Put a lemon in hot water before squeezing it will give you more juice than usual. Milk Tips 1. If the milk begins to boilover, quickly sprinkle a little cold water over it and the overflow will subside. 2. Before boiling milk, rinse the container with water and then boil. This prevents the milk from getting burnt. 3. To avoid milk from spilling - Apply glycerin to the rim of the vessel. 4. Curdling of Milk - While the milk is boiling add a pinch of baking soda to it . 5. Evaporated milk is fresh as compared to homogenized, unsweetened milk becoz 60% of the water has been removed from them. Tips on Onion & garlic 1. Try this little trick the next time you serve onions raw either as a garnish or in a recipe. After chopping or slicing the onion, place prepared onion in a bowl and fill with water to cover the onions. Toss in a few ice cubes and allow to soak for about 15 to 20 minutes, or up to 1 hour. Drain well before serving. You will have the crispiest, sweetest, best tasting onion ever. 2. Selecting garlic -It should be big, plump and firm, tight silky skins with its paper-like covering intact, not spongy, soft, or shriveled. 3. Peeling Garlic -
a. Place a large butcher-type knife on top of the clove and then whack hardly. It not only peels but you even have a partially crushed clove.
b. Soak the garlic flakes in a cupful of water for five minutes before peeling.
c. Zap garlic cloves in the microwave for 15 seconds and the skins slip right off! 4. Peeling Onion - Peel onions under water to avoid "crying" OR you can also refrigerate onions before cutting,so as to avoid crying. 5. Onions - While frying,add a little milk to onions this will help retain a rich color and prevent them from burning. 6. Potatoes rot quickly if stored near onions.To prevent potatoes from budding, place an apple in the bag with the potatoes! 7. Freeze Onions - Chop onions into a size and freeze them in Ziploc bags. They'should not be too wet at the time of freezing otherwise they'll clump. 8. Once an onion has been cut in half, rub the left over side with butter and it will keep fresh longer. 9. Keeping Garlic fresh for a longer period - Peel and mince a full garlic then place it in a small jar and cover with olive oil. You can refrigerator it for about 1 week & to your great surprise it will remain fresh & will give you the same garlic-flavor. 10. Toothpaste takes onion smell off your hands. 11. When buying onions, choose those that are heavy for their size with dry, papery skins, and that show no signs of spotting or moistness. Avoid onions that are soft or sprouting. 12. To get rid of "onion breath" - You can chew on fennel seeds or coffee beans. You will have a "different" breath! 13. If you chop onions from the top, not the root end, you will not cry. A wet onion is easier to peel than a dry one. 14. Garlic peels easily if it is first crushed slightly on the grinding stone. 15. To brown onions faster, add 1/2 teaspoon of salt to the onions while frying. 16. Soak onions in milk for a little while before frying, they’ll turn out crispy and crunchy. 17. After chopping raw garlic, rub your fingers thoroughly with the bowl of a stainless steel spoon under running water. Then wash your hands with soap. The metal magically neutralizes the garlic fumes. Tips on Preservation 1. Seeds and nuts, both shelled and unshelled, keep best and longest when stored in the freezer. Nuts in the shell crack more easily when frozen. 2. Preserve ripe Bananas - You can freeze them whole, peeled, in plastic bags. 3. Store flour in an airtight container and refrigerate it as it doubles their storage time. 4. Storing Mushrooms;- Cover mushrooms with a damp cloth or keep them in a paper bag with holes poked in the bag for ventilation.This will keep them dry. 5. Preserve eggs - Wash the eggs and put them slowly in a container full of lime water . In this way your eggs will be preserved for a long period and will not get spoiled. 6. Preserve dry fruits and sugar - Put a couple of cloves to the container of the dry fruits & of sugar. 7. Fruits & vegetables -Wrap them in newspaper before storing them in the fridge.It will keep them fresh for a longer period. 8. Preserve coriander leaves - Keep them in a muslin cloth bag in the refrigerator. They will remain fresh for a longer time 9. Green chilies -While storing green chilies, remove the stems. This will help them to stay fresh for long. 10. Wrap paneer in blotting paper before storing in the refrigerator. It will stay fresh for a long time. 11. Fried papads chips and biscuits -Put them in a polythene bag and store them in a refrigerator to keep them fresh for a long time. 12. The best storage place for dried herbs and spices is in a cool, dark cupboard as heat is bad for them. 13. Keep nuts in the freezer to avoid spoilage. 14. Preserve ginger-garlic paste:-Fry them in oil before grinding and store in the same oil. 15. Chili powder - By keeping a piece of asafetida in the chilies container you can store them for long. 16. Preserve apple slices from browning by placing in pineapple juice. Store it in the refrigerator, it will remain for long and yield a delightful flavor. 17. Preserve poppy seeds and sesame seeds in the refrigerator to prevent them from going rancid. 18. Preserve Lemon by rubbing a little coconut oil on them and place them in an open tray in the refrigerator. They will keep them fresh for atleast 10 days. 19. Preserve the tomatoes by placing them in the chiller tray just beneath the deep freeze of the refrigerator. 20. Add Cardamom to the milk while boiling it will preserve the milk from turning sour for a longer period. 21. Preserve your pulses & spices by sprinkling Asafetida over them. 22. Preserve freshness of leafy vegetables by keeping them in cotton bags instead of polythene bags . 23. Preserve milk, yogurt, cream twice as long by transferring them from cartons to airtight glass jars before refrigerating. 24. Preserve Tamarind by sprinkling salt in it so as to keep the worms away. 25. Too many peeled potatoes - Cover them with cold water to which a few drops of vinegar has been added. Keep them refrigerated and they will last for 3 or 4 days. 26. CAKE- Place 1/2 apple in the cake box to the cut edge of a cake, it will keep the cake from drying out and getting stale. 27. For storing eggs for longer time say for about 30-40 days you should apply any cooking oil with the help of brush on the egg shell. 28. Green peas - Preserve them by keeping them packed in polythene bags in the freezer.Store green peas for 2 years; all you have to do is to tie the shelled green peas in a cloth and dip in boiling water for three minutes. Then dip in chilled water for three minutes. Dry under the fan till the extra moisture is removed and then pack into airtight jars or sealed packets. Freeze & use them when peas are too costly. Tips on Soup 1. Vegetables added to a soup taste better if you sauté them in a little butter first. 2. Did you know that Lettuce loves fat: Fat can be removed from hot soup by floating a large lettuce leaf on the surface. 3. Eliminate fat from soup and stew by dropping ice cubes into the pot. As you stir, the fat will cling to the cubes. Discard the cubes before they melt. 4. Never over-boil soups as they lose their color . 5. You can camouflage the burnt taste from your soups & Stews by pouring the liquid gently and carefully into a clean pan and flavor it with curry powder or mustard or some chutney. 6. Salty Soup - Place a raw potato in the bowl & it will absorb the extra salt. 7. Thickening for the Soups - Put instant mashed potato and gravies to thicken. Stir thoroughly and Keep on adding as much desired. Safe cooking Tips 1. You'll get more pop out of your popcorn if you store it in the freezer and pop while still frozen. 2. Before chopping nuts in a food processor, dust them with flour. This keeps the nuts from sticking to the processor. 3. To keep a bowl steady while you mix or whip ingredients, place it on a dampened cloth. 4. The most convenient warm place in which a batter OR dough can rise is the inside of a switched-off oven with the light on. I rise my Idli - dosa, khaman batter, Naan , kulcha and bhatura dough by this method. 5. While cooking OR baking something in the oven, every time you open the oven door to check something, the temperature drops about 25 degrees. 6. Never use metal containers, foil, or dishes with metal trim in the microwave. 7. Don't plug too many appliances into the same outlet. 8. Use unbreakable bowls and utensils for cooking. 9. While cooking on the stove, make sure all pot handles are away from the edge of the stove. 10. Do not wear loose clothing when cooking and if you get any spills clear them from the clothes by cleaning up right away. 11. Wear an apron or old clothes to avoid staining good clothes.
12. Remember to always have an adult supervise you when you are cooking or baking.
Veggie Tips 1. Red bell peppers, which are fully ripe bell peppers, not only add a splash of vivid color, but a greater source of vitamin A than green or yellow peppers. They are also an excellent source of vitamin C. 2. Don't freeze cabbage, lettuce, or other raw leafy greens, cucumbers, or radishes - they'll be mushy when thawed. 3. To seed a tomato before chopping, cut tomato in half crosswise and gently squeeze each half to remove seeds and extra juice. 4. Lettuce will keep longer if you store them in paper bags instead of cellophane. 5. When boiling corn on the cob, add a pinch of sugar to help bring out the corns natural sweetness. 6. You should not cook mushrooms in aluminum pans because the mushrooms will darken. 7. Do not overcook the Green Leafy Vegetables as they lose their color . 8. Capsicum - Remember fresh ones have a taut shiny skin. Stale ones have wrinkles and may show soft patches of discoloration.
Cucumbers: These should be firm, with the skins taut and shiny. Stale ones are flabby when touched. 9. Brinjal - Before purchasing see this should be firm but not hard. It should have a full, shiny and unwrinkled skin. 10. Carrots- Always remember they should be firm and free from blemishes. There could not be any soft patches. Buy young carrots. 11. Cauliflower - Always remember a fresh flower has a firm, compact head surrounded by fresh green leaves. The outer leaves are yellow on a stale one. If they have been removed, look at the flower. Do not buy it, if it appears to be loose and soft. 12. Clean Vegetables & make them germ free by adding some salt or vinegar drops while washing them. 13. Add a large piece of stale bread to the vessel in which green leafy vegetables are cooking so as they don't take on unpleasant flavors or unpleasant odors during cooking. 14. Beetroot - These should be firm and free from blemishes.
Turnips: Young ones are the best. Discard very large ones.
Radishes: Buy firm, bright, well-shaped ones. The smaller the radishes are, the better they will taste. 15. Wrap celery in aluminum foil when putting in the refrigerator it will remain for weeks. 16. Potatoes should be smooth, well shaped, and unbruised. When selecting potatoes, choose new potatoes for boiling as they have thinner skins and are firmer. 17. Vegetable Storage - Purchase storage bags with air vents . 18. Cutlets out of leftover vegetables - For best results use cabbage or cauliflower. Boil, peel and mash potatoes with salt, chopped green chilies, & coriander leaves . Add the spices & mix with the vegetable. Take small portions and roll into round balls. 19. Leafy Vegetables lost its crunch? Don't panic just cut the stem off and separate the stalks. Place vegetables in a deep vessel filled with cold water and stir in 3/4 cup granulated sugar. Keep them soaked for 4 to 5 hours. Drain well and then refrigerate. 20. Add a pinch of common salt and sugar to the cooking vegetable so as to avoid discoloration of spinach and green leafy vegetables. 21. Lettuce - Before purchasing remember that the discolored leaves show that the lettuce is in a poor condition. Even after removing the skin it won't taste good so always go for the greens.
Celery: Always look at the color of the small leaves. If these are yellow and browning, the celery is probably stale. The sticks should be firm and crisp with a number of inner ones showing a good heart. 22. Selecting Cabbage- Choose firm heads that feel heavy for their size. Outer leaves should look fresh, have good color, and be free of blemishes. 23. Peeling vegetables - Place a plastic bag near the counter and keep the mouth of the bag open so that you peel the veggies directly into them and then throw the peels away without creating a mess. 24. Purchasing an Eggplant - Smaller, immature eggplants are best. Full-size puffy ones may have hard seeds and can be bitter. Choose a firm, smooth-skinned eggplant that is heavy for its size; avoid those with soft or brown spots. Gently push with your thumb or forefinger. If the flesh gives slightly but then bounces back, it is ripe. If the indentation remains, it is overripe and the insides will be mushy.
Also make sure an eggplant isn't dry inside, knock on it with your knuckles. If you hear a hollow sound, don't buy it. 25. Purchasing Spinach - Choose leaves that are crisp and have dark green with a nice fresh fragrance. Avoid those that are limp, damaged, or spotted. 26. Washing Spinach - Like all greens, spinach should be washed as soon as you buy it. Loose spinach can be very gritty, so it must be thoroughly rinsed (it can't be washed enough). The easiest way to wash spinach is to put it into a sink or large container of cold water. Remove stems by twisting or cutting spinach leaves off just above stem line and immerse in water. Swish leaves around, then let them stand for a few minutes while dirt sinks to the bottom. Thoroughly dry by using a salad spinner or by blotting with paper towels. Wrap in dry paper towels and seal in a plastic bag for storage. 27. Before purchasing tomatoes see that they should have a shiny skin, should be firm and light red color. As they become overripe, the color darkens and the skin loses its shine.
Fragrance is a better indicator of a good tomato than color. Use your nose and smell the stem end. The stem should retain the garden aroma of the plant itself - if it doesn't, your tomato will lack flavor and, as far as I'm concerned, will be good only for decoration! 28. Selecting Green Beans - Choose slender beans that are crisp, bright-colored, and free of blemishes. 29. Cilantro - When purchasing, look for leaves that are tender, aromatic, and very green. If it has no aroma, it will have no flavor. Avoid wilted bunches with yellowing leaves. 30. Do not use wooden utensils when making any dish mixing saffron as Wooden utensils tend to absorb saffron easily. 31. Onion : They Should look dry and bright and be firm. Damp, soft onions are usually rotten at the center. 32. To remove bitterness from karela Slit it from the middle and rub a mixture of salt, wheat flour and curd over it. Keep aside for 1/2 an hour, before cooking. 33. Slice root vegetables and shred green ones. Break cauliflower into sprigs. They cook more quickly this way. 34. While boiling potatoes and cauliflower add a few drops of vinegar to the water to keep their original white. 35. Banana - After bananas have ripened, store in the refrigerator to help slow down ripening. The skin will turn dark brown, but this does not damage the fruit inside. Vinegar Tips 1. Unclog a drain. Pour a handful of baking soda down the drain and add 1/2 cup of vinegar. Rinse with hot water. 2. Spray vinegar around doors, appliances, and along other areas where ants are known. 3. Keep dogs from scratching his ears. Use a clean, soft cloth dipped in diluted vinegar. 4. Tenderize meat. Soak in vinegar over night. 5. Boil better eggs. Add 2 tablespoons water before boiling eggs. Keeps them from cracking. 6. Soothe a bee or jellyfish sting. Dot the irritation with vinegar and relieve itching. 7. Relieve dry and itchy skin. Add 2 tablespoons to bath water. 8. Fight dandruff. After shampooing, rinse with vinegar and 2 cups of warm water. 9. Soothe a sore throat. Put a teaspoon of vinegar in a glass of water. Gargle, then swallow. 10. Deodorize the kitchen drain. Pour a cup down the drain once a week. Let stand 30 minutes and then flush with cold water. 11. Eliminate onion odor. Rub on your fingers before and after slicing. 12. Remove fruit stains from hands. Rub with vinegar. 13. Cut grease and odor on dishes. Add a tablespoon of vinegar to hot soapy water. 14. Clean a teapot. Boil a mixture of water and vinegar in the teapot. Wipe away the grime. 15. Add 1/2 cup vinegar to 4 cups water to soak potato chips or French fries 15 minutes before frying. It makes them very crisp. 16. Dissolve rust from bolts and other metals. Soak in full strength vinegar. 17. Freshen cut flowers. Add 2 tablespoons vinegar and 1 teaspoon sugar for each quart of water. 18. Clean eyeglasses. Wipe each lens with a drop of vinegar. 19. Get smoke smell out of clothes. Add a cup of vinegar to a bath tub of hot water. Hang clothes above the steam. 20. Remove tough stains. Gently rub on fruit, jam, mustard, coffee, tea stains. Then wash as usual. 21. Brighten fabric colors. Add a 1/2 cup vinegar to the rinse cycle. 22. Freshen a lunchbox. Soak a piece of bread in vinegar and let it sit in the lunchbox over night. 23. Get rid of cooking smells. Let simmer a small pot of vinegar and water solution. 24. Clean the refrigerator. Wash with a solution of equal parts water and vinegar. 25. Clean the microwave. Boil a solution of 1/4 cup of vinegar and 1 cup of water in the microwave. Will loosen splattered on food and deodorize. 26. Get stains out of pots. Fill pot with a solution of 3 tablespoons of vinegar to a pint of water. Boil until stain loosens and can be washed away. 27. Clean china and fine glassware. Add a cup of vinegar to a sink of warm water. Gently dip the glass or china in the solution and let dry. 28. Clean stainless steel. Wipe with a vinegar dampened cloth. 29. Clean the dishwasher. Run a cup of vinegar through the whole cycle once a month to reduce soap build up on the inner mechanisms and on glassware. 30. To cook rice without sticking add a spoon full of vinegar in it. 31. Freshen up the washing machine. Periodically, pour a cup of vinegar in the machine and let in run through a regular cycle (no clothes added). Will dissolve soap residue.
Baking Soda Tips 1. If sweet cream is just starting to sour,restore the sweetness with a pinch of baking soda. 2. To keep icings moist and to prevent cracking, add a pinch of baking soda to the icing. 3. Always add 1/2 cup soda to your washing machine load. 4. Polish silverware with dry soda on a damp cloth. Rub, rinse and dry. 5. Sprinkle soda on greasy garage floor. Let stand, scrub and rinse. 6. Sprinkle soda on barbecue grills, let soak, then rinse off. 7. Give baby b