It’s not hard to up your culinary game in a hurry. We take you some of the best cooking tips and tricks for everyone in the kitchen, whether you are a beginner who struggles to boil water or an experienced home chef!

  1. Cook the ingredients in a particular order to make the dish appetizing and tasteful. For example onions should be added first, then garlic and then ginger and tomato as each veggie has its own cooking time.
  2. Add sugar before you boil the peas to retain the bright green color.
  3. Add a little oil while cooking dal to avoid frothing.
  4. Rava can actually make the puris crunchy and crispy. Add 2-3 tbsp while kneading the dough.
  5. When poaching an egg, add a teaspoon of white vinegar to simmering water to help keep the yolk from breaking.
  6. For a great hardboiled egg every time, bring your pot to a boil and then turn off the heat. Let your eggs sit in the heated pot for 12 minutes and then transfer to cold water.
  7. It’s always better to undercook than overcook. And cookies will continue to cook on the tray after you take them out of the oven.
  8. Salt is the key to making food’s flavor jump around on your tongue. Most recipes will mention when you should add salt, but it’s a good rule of thumb to add at least a pinch or two when you start cooking and again at the very end.
  9. Remove tough stems on leafy greens by pinching the stem and gently pulling off the leaves with your other hand.
  10. If your recipe calls for buttermilk, you can use regular milk with lemon juice.
  11. Save old, stale bread to make breadcrumbs in a food processor; you can freeze them for up to 6 months.
  12. Let steaks come to room temperature before seasoning and grilling.
  13. Store fresh herbs in a glass of water in your refrigerator.
  14. To prevent sliced apples from browning, lightly squeeze lemon or lime juice on the pieces.
  15. You can store butter in the freezer for up to six months.
  16. Honey is a natural preservative and will never spoil.
  17. Freeze leftover tomato paste in small ice cube containers.
  18. To soften butter, cut slices into a bowl and let sit at room temperature for 10–15 minutes.
  19. When serving ice cream to large groups, ditch the ice cream scoop. Break open the whole container and slice the ice cream into portions.
  20. If you need to grate soft cheeses, freeze the cheese for 30 minutes for a cleaner slice.
  21. Moisturize dried coconut by adding a sprinkle of milk and letting it sit for 10 minutes.
  22. Prevent bacteria growth by cooling hot food in a shallow dish.
  23. Make stock in large quantities and freeze in plastic bags for later use.
  24. Use Greek yogurt as a healthy substitute for mayo, sour cream, heavy cream and more.
  25.  Let cooked or grilled meat rest at room temperature before serving.
  26. Plunge vegetables in ice water after blanching to help maintain a bright color.
  27. To preserve flavor and prevent burning, it’s important to cook slow and keep your heat low.
  28. Always measure when baking. Baking is a science and any wrong measurements can be disastrous.
  29. To make leafy greens last longer, wrap them in damp paper towels and place in a sealable plastic bag before storing.
  30. To prevent sogginess, do not dress salads for large parties. Serve, then allow guests to add their own dressing.
  31. Seafood should never smell overwhelmingly fishy; that’s a sure sign that it’s starting to go bad.
  32. Chill cookie dough before putting it on a baking sheet. This will help prevent your butter from flattening and losing its fluffy texture.
  33. Remove seeds from chile peppers to help reduce heat.
  34. To get the most juice out of your citrus, roll it on a cutting board before slicing in.
  35.  Meat should be patted with paper towels before you toss it into the pan, chickpeas can be drained in a colander and then dried on a towel before they go onto a sheet pan.

 

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