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Cooking Kitchen Tips

  1. Cooking Kitchen Tips for Desserts:
    • Ice Cream If it has been opened and returned to the freezer, a waxlike film sometimes forms on the top.
    • To prevent this, after part of the ice cream has been removed press a piece of waxed paper against the surface and reseal the carton.
  2. Cooking Kitchen Tips for Eggs:
    • To determine whether an egg is fresh without breaking the shell, immerse the egg ina pan of cool salted water.
    • If it sinks to the bottom, it is fresh.
    • Fresh eggs are rough and chalky in appearance. old eggs are smooth and shiny.
    • To determine whether an egg is hard boiled, spin it. If it spins round, it is hard boiled. If it wobbles and will not spin, it is raw.
    • Pierce the end of an egg with a pin, and it will not break when placed in boiling water.
    • A few drops of vinegar will keep poached eggs from running all over the pan.
    • Egg beat up fluffier when not too cold.
    • They should be at cool room temperature for best results.
    • By adding vinegar towater, you can boil cracked eggs without having the white run out of the shell.
    • When eggs are stuck to the carton, just wet the box and the eggs can be easily removed without cracking the shells.
    • Beaten egg whites will be more stable if you add 1 teaspoon cream of tartar to each cup of egg whites (7 or 8 eggs).
    • A small funnel is handy for separating egg whites from yolks. open the egg over the funnel and the white will reun through and the yolk will remain. Or, use a tea strainer.
    • For baking, it’s best to use medium to large eggs. Extra large eggs may cause cause cakes to fall when cooled.
    • Brown and white shelled eggs are of the same quality.
    • Egg shells can be removed easily from hot hard boiled eggs if they are quickly rinsed in cold water first.
    • To keep egg yolks fresh for several days, cover them with cold water and store in the fridge.
    • Egg whites can be kept frozen up to 1 year. Add them to a plastic container as you “Collect them” for use in meringues etc. 1 cup equals 7 or 8 eggs whites. you can also refreeze defrosted egg whites.
    • If short of one egg, or for fluffier omelettes, add a pinch of cornstarch before beating.
    • Fried eggs will not spatter grease if you sprinkle a little flour into the hot fat. The eggs will brown nicely too.
    • To keep aluminium pots from turning dark when boiling egg, add a tablespoon of vinegar to cooking water.
Sources..

www.idiva.com

www.e-cookbooks.net

www.fatfreekitchen.com

Cooking Kitchen Tips