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Cooking Kitchen Tips

  1. Cooking Kitchen Tips for Fish:
    • Fried fish will leave less of an odour if you soak it first in lemon juice for thirsty minutes and then fry.
    • Thaw frozen fish in milk. this draes out the “fishy” taste and adds that fresh-caught flavour. Or soak fish in vinegar and water before cooking it for a sweet tender taste.
    • To store fish, clean it and place it in a tray of water and then freeze it.
    • Unless you are planning to fry or curry your frozen fish, do not bother defrosting. Bake as it is. Saves time.
    • The fishy smell can be removed from your hands by washing with vinegar and water or salt and water.
  2. Cooking Kitchen Tips For Cream:
    • Before whipping, chill cream, bowl and beater well.
    • Set bowl of cream into a bowl of ice while whipping.
    • Add the white of an egg. Chill and then whip.
    • If the cream still does not stiffen, gradually whip in 3 or 4 drops of lemon juice.
    • Cream whipped ahead of time will not separate if you add a touch of unflavored gelatine (¼ teaspoon per cup of cream).
    • Use powdered sugar instead of granulated sugar. This gives you a fluffier, longer-lasting topping.
  3. Cooking Kitchen Tips for Fats and Oils:
    • Eliminate fat from soup and stew by dropping ice cubes into the pot. As you stir, the fat will cling to the cubes.
    • Discard the cubes before they melt. Or, wrap ice cubes ina iece of cheesecloth or paper towel and skim over the top.
    • Lettuce leaves absorb fat also. place a few into the pot and watch the fat cling to them.
    • Add 1 tablespoon of vinegar to the fat in which you are going to deep-fry. It will keep the food from absorbing too much fat and eliminate the greasy taste.
    • When pan frying or sauteeing, always heat your pan before adding the butter or oil. Not even eggs stick with this method.
    • Olive oil – you can lengthen the life of the oil by adding a cube of sugar to the bottle
Sources..

www.idiva.com

www.e-cookbooks.net

www.fatfreekitchen.com

Cooking Kitchen Tips