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Wednesday, June 11, 2014

Kitchen Management Part 2

Keeping the onion peel on the head reduces tears while cutting onions. 
Make sure the green onions are completely dry before storing .

Pay attention while peeling peas from the pod to look for worms.. 

Peel vegetables as thinly as possible to preserve the minerals and vitamins.

Place  unripe tomatoes  stem side down in a single layer.

 Place a slice of apple in hardened brown sugar to soften it .

Place ripe tomatoes stem side up at room temperature,  away from sunlight, in a single layer, not stacking them. 

Put either lemon or tamarind inside the pressure cooker while using pressure cooker to prevent the inner portion getting stained.

Roll the banana leaves in a newspaper.

Tamarind should be dried in the sun .While storing them spread  layer of tamarind, sprinkle some salt liberally and continue this process. Or make balls and  sprinkle salt. Store them in earthen pots or plastic container but never in a steel or any metal containers. 

Refrigerate coffee powder, sooji, maida,  besan, baking powder, corn flour  they will stay fresher for a longer time. 

Roast nuts , store them in the freezer.

Separate the curry leaves / mint leaves from the stems and store them in paper covers.

Soak onions after peeling  to avoid tears.

Soak potatoes, plantain and egg plant, plantain stem flower after cutting, in turmeric water to avoid discoloration.  You can use buttermilk  for plantain, stem and flower.

Soak up the smell of burnt rice. Want to get rid of that smoky smell from burnt rice? Place half an onion next to the stove -- it'll absorb the smell.

Squeezing a lemon would prevent lady finger from getting sticky.

Store your opened chunks of cheese in aluminium foil. It will stay fresh much longer.

Take your bananas apart  to prevent them from ripening faster. Wrap the crown of a bunch of bananas with plastic wrap to make them ripen faster.

To avoid browning of apples after cutting, apply a little lemon juice on the cut surface. The apples will stay and look fresh for a longer time.   
 To cook beans, cabbage and peas nicely, boil them without adding salt.

 To get soft paneer, after shallow frying them, put them in salt water.

 To get soft rotis, either add butter or warm water while kneading.

To keep potatoes from budding, place an apple in the bag with the potatoes. 

To keep the cheese from drying apply a dab of butter to the cut cheese.

To make ghee remain fresh add a piece of jaggery to it.

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