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Everyday Cooking Tips!

Everyday Cooking Tips!
We all look for handy tips and tricks to speed up kitchen's work and make it easier so that we can have more time for the stuff that we enjoy. So grab on to these cooking tips to become a efficient home chef.
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Source:  Irfan Gulzar
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  • 1- Drop fresh celery leaves in the pot while cooking shrimp to destroy the odor.

  • 2- To easily get a rolled pie crust off board and into the pie pan, fold it lightly in half, then in half again. Unfold it in the pie tin.

  • 3- If you only need half an onion at a time, save the root half. It will last longer.

  • 4- Chopped fruit and nuts will disperse more evenly in cake batter if they’re lightly floured before adding them.

  • 5- Always break lettuce in pieces never cut it with a knife.

  • 6- To keep noodles or rice from boiling over, add a tablespoon of butter or oil to the water.

  • 7- Pastry made with cold water is flaky. Pastry made with hot water is crumbly.

  • 8- Grease salad molds with mayonnaise before filling them. Salads will come out easier and will have a mice flavor. Wet your fingers before working with molded salads.

  • 9- For easy cake decorating, first draw the designs on the frosted cake with a toothpick. Then fill an empty plastic ketchup squeeze bottle with colored frosting and squeeze it out slowly over the toothpick lines.

  • 10- Hard-boiled eggs will peel easily when cracked and placed in cold water immediately after taking them out of the hot water.

  • 11- You can cut meringue pie cleanly by coating both sides of the knife lightly with butter.

  • 12- When a recipe calls for adding raw eggs to a hot mixture, always begin by adding a small amount of the hot mixture to the beaten eggs slowly to avoid curdling.

  • 13- When pan-frying, always heat the pan before adding the butter or oil.

  • 14- Over salted soup or vegetables? Add cut, raw potatoes and discard them once they have cooked and absorbed the salt.

  • 15- Cream will whip faster and better if you first chill the cream, bowl and beaters well.

  • 16- A few drops of lemon juice added to whipping cream helps it whip faster and better.

  • 17- Brown sugar won’t harden if an apple slice is placed in the container. If brown sugar is brick-hard, grate it with a cheese grater.

  • 18- Fried potatoes will be deliciously golden brown if sprinkled lightly with flour before frying.

  • 19- To get more juice out of lemons, quickly heat them in hot water for several minutes before squeezing them. Or roll them to soften them.

  • 20- Guaranteed: no tears in your eyes when you peel onions. Just run cold water over them as you peel them.

  • 21- Cook potatoes and other root vegetables in their jackets to prevent loss of vitamins and minerals.

  • 22- A boiled egg should never be boiled. Simmering produces tastier, better results. This is true of “hard-boiled” eggs.

  • 23- A little oatmeal adds much flavor and richness when used as a thickener for soups.

  • 24- For cupcakes and small fancy cakes, grease pans well on the bottoms, little or none on sides fill them only half full.

  • 25- When measuring flour, level the cup without packing the flour by passing a knife over the top to scrape off the surplus.

  • 26- You won’t waste flour if you dust it from a large salt shaker onto meats, fish or patties, instead of dipping the food into the flour. It’s easier, too.

  • 27- 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.

  • 28- Eggs will beat up fluffier if they are allowed to come to room temperature before beating.

  • 29- For baking, it’s best to use medium to large eggs. Extra –large eggs may cause cakes to fall when cooled.

  • 30- If you want to reuse a marinade (that has had raw meat in it) as a sauce, heat the marinade to boiling, then boil 1 minute before serving.

  • 31- Add your leftover cooked oatmeal to your meatloaf recipe instead of bread crumbs.

  • 32- If your bread is browning too fast, try placing a dish of water on the shelf just above the bread, the added humidity in the oven will slow down the browning.

  • 33- For higher loaves of bread, don’t omit the salt from yeast breads. Salt controls the growth of the yeast.

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