Vietnamese style salad dressings are best made and served fresh. Mint tastes the best fresh.
When you buy courgettes, ensure they are firm to the touch.
Keep chicken from drying out in the refrigerator by keeping it tightly wrapped. If it dries, chicken tends to become tough.
Stir pasta occasionally while boiling.
When making risotto, always follow the process of 'toasting the rice'. Frying the rice in butter or oil lightly is called toasting the rice. It helps the rice to absorb the liquids slowly with becoming soggy.
Stir-frying in a hot wok helps retain all the nutrients more than any other form of cooking! It also uses less oil.
Try using a light oil spray to grease your pans than butter or oil, it enables you to fry or roast food without adding too much fat.
Good salads are only made with good ingredients. Freshness is all-important. Buy your greens closest to the date of serving.
Poaching is a good method for foods that are liable to become dry. Chicken breasts, for example, remain succulent if you poach them gently in stock or wine flavoured with herbs. Reduce the poaching liquid and make it the tasty sauce for the meat.
Potatoes are rich in carbohydrates, vitamin C, potassium,protein and fibre. Some nutrients are concentrated in the under-skin areas. Better therefore to scrub potatoes than peel them for family meals.
When using the graduated metric measuring cups, it is important to shake the dry ingredients loosely into the required cup. Do not tap the cup on the table or pack the ingredients into the cup unless advised.
Food continues to cook for sometime after it is taken out of the microwave. Allow standing time for complete cooking in your calculations.
When you are warming in a microwave, do not reheat food which has alchohol as it might cause flames.
Tortillas can be home-made and kept well sealed in a plastic bag for 1-2 days in the fridge or even frozen for a few days. Just warm before using to ensure easy folding into desired shape.
Make your own flavoured salt by adding herbs like thyme, rosemary and oregano in it.
So what you are a vegetarian....have a PLT sandwich instead of the classical BLT one...paneer-lettuce-tomato...! Just pre-grill the P with some interesting marinade
Believe in less is more. Do not crowd your food with too many ingredients.
Button mushrooms are the ones most available in our country, India. Remember they do not take to grilling that well as they have high water content and therefore they add depth and flavour to curries, soups and earthy stews.
When you are making barbecue sauce, you can make an extra jar and store in the fridge as it stays well for a week.
If you come across 'Farro' as an ingredient in your Italian recipes, it is a good idea to replace it with brown rice. Farro is a nutty whole grain.
A best lime squeezer is a steel bodied one. The pressure is just right to squeeze every drop of juice out. Plastic or wooden ones are avoidable.
When you buy courgettes, ensure they are firm to the touch.
Keep chicken from drying out in the refrigerator by keeping it tightly wrapped. If it dries, chicken tends to become tough.
Stir pasta occasionally while boiling.
When making risotto, always follow the process of 'toasting the rice'. Frying the rice in butter or oil lightly is called toasting the rice. It helps the rice to absorb the liquids slowly with becoming soggy.
Stir-frying in a hot wok helps retain all the nutrients more than any other form of cooking! It also uses less oil.
Try using a light oil spray to grease your pans than butter or oil, it enables you to fry or roast food without adding too much fat.
Good salads are only made with good ingredients. Freshness is all-important. Buy your greens closest to the date of serving.
Poaching is a good method for foods that are liable to become dry. Chicken breasts, for example, remain succulent if you poach them gently in stock or wine flavoured with herbs. Reduce the poaching liquid and make it the tasty sauce for the meat.
Potatoes are rich in carbohydrates, vitamin C, potassium,protein and fibre. Some nutrients are concentrated in the under-skin areas. Better therefore to scrub potatoes than peel them for family meals.
When using the graduated metric measuring cups, it is important to shake the dry ingredients loosely into the required cup. Do not tap the cup on the table or pack the ingredients into the cup unless advised.
Food continues to cook for sometime after it is taken out of the microwave. Allow standing time for complete cooking in your calculations.
When you are warming in a microwave, do not reheat food which has alchohol as it might cause flames.
Tortillas can be home-made and kept well sealed in a plastic bag for 1-2 days in the fridge or even frozen for a few days. Just warm before using to ensure easy folding into desired shape.
Make your own flavoured salt by adding herbs like thyme, rosemary and oregano in it.
So what you are a vegetarian....have a PLT sandwich instead of the classical BLT one...paneer-lettuce-tomato...! Just pre-grill the P with some interesting marinade
Believe in less is more. Do not crowd your food with too many ingredients.
Button mushrooms are the ones most available in our country, India. Remember they do not take to grilling that well as they have high water content and therefore they add depth and flavour to curries, soups and earthy stews.
When you are making barbecue sauce, you can make an extra jar and store in the fridge as it stays well for a week.
If you come across 'Farro' as an ingredient in your Italian recipes, it is a good idea to replace it with brown rice. Farro is a nutty whole grain.
A best lime squeezer is a steel bodied one. The pressure is just right to squeeze every drop of juice out. Plastic or wooden ones are avoidable.
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