5 Nov 2015
Yesterday, I mentioned some good cooking tips, and I have got lots of tips. So, it was not possible for me to write all of them in one go. After all, I have got other things to do as well. So, I have divided those tips into some parts. I published the Part-I, and now I am back with the next part.
> It is the best if we don not wash Lettuce when we keep it in the refrigerator. Wash the day you are going to use.
> Do not use metal containers for mixing salads. Use the container made of crystal, glass, wood, plastic or porcelain. This will prevent legumes or vegetables rust.
> Place garlic cloves in the microwave for 15 seconds and the skin will fall away.
> The best way to keep celery fresh is; wrap in foil and put them in the refrigerator. This will keep them for weeks.
> If you do not want artichokes to lose their green color, the cook must add lemon juice to the water.
> If you want fries in different flavor, add a clove of garlic with peel oil.
> Potatoes should be stored in a dark and cool place with good ventilation. You should never store them in plastic bags.
> Have you burnt rice? Put a piece of bread in the middle. Cover the pan for five minutes and the bread will absorb the burnt taste.
> The flour should be stored in a cool place and ideally should not be preserved for long because it loses its characteristics, always check the life.
> A good habit is to check several days before the recipe we want to prepare, this way we ensure that we have all the ingredients.
> You turned off the fire and realized that the rice was raw? Cover with a damp cloth, wait for a few minutes, and you will find it well cooked.
> If you do not want rice to stick to the pot, just add a tablespoon of lemon juice to the water where when you boil.
> When working with dough, cover your hands with olive oil to prevent sticking.
> If you want to check if the egg is fine or not, just put it into the water. If the egg floats, it’s damage.
> How do you recognize a fresh egg? Fresh eggs are rough, old eggs are smooth and shiny.
> When cooking with cream, be careful, and do not boil as it may curdle.
> Wash your hands with lemon acid to remove the fishy smell.
> To cut bacon bacon into small strips, first place it in the freezer for about 15 minutes. This will make the meat firmer, so that will make your job easier.
> When molding the hamburger meat, it is advisable to make a hole with fingertip in the center; so when you cook, it will be ready in less time.
> Do not wash the meat with water, if necessary clean it with a cloth. Dipping the meat into water makes it to lose blood. So it will be drier.
> The fish is preserved much better in the fridge if you wrap it in a damp cloth.
> A bone roast will cook faster than a boneless roast because the bone carries the heat inside of the roast quicker. It should be cooked much longer on the side of the bone.
> It is important to leave the roasted beef, lamb, pork or poultry for some times before you cut them; That allows the juices to return to the flesh.
> If you want your meat to last longer in the fridge and don’t acquire any odor, before taking them into fridge, spread it with vegetable oil.
Here is the Part-1 of this article: Some amazing cooking tips: Part I