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Cooking Kitchen Tips

  1. Cooking Kitchen Tips For Fruit:

    Cooking Kitchen Tips for Strawberries:
    • Wash the Strawberries, pat dry. Place ina plastic bag in intervening layers of fruit and sugar.
    • Fasten bag firmly and put inthe freezer.
    • The Strawberries will keep fresh for a long time.
  2. Cooking Kitchen Tips For Bananas:
    • Toss freshely peeled bananas in lemon juice and they will not darken.
    • Freeze bananas that are on the verge of going bad.
    • If they have darkened, peel and beat slightly. put into a plastic container and freeze.
    • To keep bananas ripe, peel them, place upright ina mason jar and close the lid tightly.
    • Store in the refrigerator. They will stay ripe for a week to ten days.
  3. Cooking Kitchen Tips Lemons:
    • Store whole lemons in a tightly sealed jar of water in the refrigerator.
    • Lemon will yield much more juice than when first purchased.
    • After you have squeezed a lemon for its juice, wrap and freeze the rind. when a recipe calls for lemon rind, you will not have to grate a fresh lemon.
    • Submering a lemon in hot water for 15 minutes before squeezing will yield almost twice the amount of juice.
    • A few drops of fresh lemon juice, pierce the fruit with a toothpick and squeeze out the amount needed, The lemon will not dry out.
    • Hhalf a lemon is utilised, put the other unused half, cut side down, in a small amount of water, in a saucer, and store in your refrigerator.
  4. Peeling thin-skinned fruit:
    • Refrigerate tomatoes. Hold tomato firmly and scrape with a parsing knife from the bottom to the top several times.
    • Prick the skin with the point of the knife. the peel will remove easily.
    • Place thin-skinned fruits into a bowl, cover with boiling water and let set for one minute. peel with a paring knife.
    • Spear the fruit on a fork and hold over gas flame until the skin cracks, then peel
  5. Preparing cut fruit ahead of time:
    • Toss the freshly cut fruit in lemon juice and it will not darken.
    • The juice of alf a lemon is enough for a quart or two of cut fruits.
    • cover with one cup syrup made of equal parts of water and sugar until syrupy.
  6. Cooking Kitchen Tips for Ripening Fruit:
    • Place green fruits in a perforated plastic bag.
    • The holes allow air movement, yet retain the odorless ethylene gas which fruit produce to promote ripening.
    • Exposure to direct sunlight softens tomatoes instead of ripening them.
    • leave the tomatoes, stem-up, in any spot where they will be out of direct sunlight.
    • Ripen green bananas or green tomatoes by wrapping them in a wet dish towel and placing them in a paper sack
Sources..

www.idiva.com

www.e-cookbooks.net

www.fatfreekitchen.com

Cooking Kitchen Tips