"Every time you smile at someone, it is an action of love, a gift to that person, a beautiful thing."
- Mother Teresa
Due to nation-wide lockdown to curb the spread of Covid-19. When everyone had to be at home, everyone has found some of their new way of being productive and busy. There was a display of skill set over social media. I experimented in the home’s chemistry lab-Kitchen. Here are a few tips that I learned from various in house chefs my mom, elder brother and my sister in law.
This is the riskiest ingredient excess of it will spoil the taste and make it not edible and less would make your food taste bland. Yet, most of the cooking videos say ‘Add Salt as per taste’ which becomes little tricky and uncertain. Here are a few tips to make this risk a little lower.
- Potato controls excess salt so, in case there is extra salt in any food just peel a potato and put it and it will balance out the excess salt.
- Know your ingredients well before adding salt like in case Butter, Eggs and Paneer (Cottage Cheese) they have salty element so, add salt cautiously.
- When to add salt; when you need to make onions golden brown, which is usually the case with Gravy sabzis. Add salt along with onion it helps in speedy cooking.
- While cooking any kind of Daal (Toor, Moong, Chana, Chole) do not add salt at the boiling stage. Add it on later on. Adding salt at the boiling stage will keep it uncooked.
- Add a few grains of raw rice in Salt while you keep Salt shaker on the dining table. It keeps it dry and ensures free flow. Prefer storing salt in glassware it avoids in catching moisture.
- Fresh yoghurt is healthy for consumption. While making Yogurt add a pinch of baking powder and use full cream milk it ensures yoghurt is thick and creamy.
- While making Yogurt ensure you keep it in warm temperature or store the container in hot water overnight.
- To get thick cream (Malai) use this tip, Take an iron Kadai, preheat it for 5mins on low flame then, add water from sides and when water starts boiling add milk. After it is done keep it aside till it gains room temperature.
KNOW YOUR VESSEL
- Whenever you have to make food that usually takes a long time to cook like some masala sabzis, basundi, etc. prefer using the iron vessel for cooking.
- While you make any sweet dish in which you need to heat milk for a very long time, Use this trick to avoid burning and spilling of milk. Take an iron vessel
- mostly Kadhai put a saucer add water till the saucer is soaked and then add milk and other ingredients.
- While you heat milk ensure to use soup ladle kind of spoon so that you easily avoid spilling of milk.
- To avoid burning of food. One can opt for a double boiler method. Add water in the saucepan.
- Take up a small piece of cloth, put some cloves and tie it up and keep in jar or container where you store extra sugar. It helps prevent it from ants. For places where ants usually come from pour some turmeric powder or wheat flour to avoid ants enter your kitchen.
- In case you have extra lemons, wrap it in Newspaper to increase its shelf life.
- Use thick cotton cloth while you keep pulses for spouting in an airtight container.
- Never chop Bay leaves into pieces, use it as a whole. The chopped piece may lead to choking.
- Keep Onion into the refrigerator for 1-2mins before chopping so, that you don’t cry while you cut them.
AVOID THESE TWO THINGS TOGETHER ITS POSIONOUS
- Do not consume milk products along with seafood or watermelon. It triggers acidity.
- Do not consume yoghurt or drum stick along with bitter gourd.
SIGN THAT IT’S DONE
- While you are using ginger garlic paste or tomatoes, it is done when there is an oily layer formed on the edge of the vessel you are cooking in.
USE OF WASTE
- Store peels onions in a cup of water. Keep it for a day or two till it is decayed and pour it in plants especially in floral plants. Do it for 3-4 times in a week. The plant would give more flowers.
- You can collect vegetable waste such as peels of carrot, ginger, stems of coriander or other leafy vegetables, etc. and add it water and boil it for an hour. Then, strain the waste and you can use this vegetable stock (water) in various dishes like soups and sabzis.
Hope this blog were helpful and gave you tricks to manage your kitchen well and more efficiently.