kitchen handy tips

Wednesday, Jan 30 2008

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Kitchen




To ease the pouring of sauces in narrow necked bottles, use a funnel, holding it just above the top, stem inside, but not resting on the bottle. This way the air inside the bottle will easily pass out, while the suace is flowing in. It will not cause blockages and choking of the funnel. If bottom of funnel stem is so narrow as to block flow, snip off a small portion.

Use a pair of kitchen scissors to chop chillies, etc. fine. It will keep hands from burning, and the job is done much faster too.

Always take care to cover vessel with a loose lid, while boiling chillies, garlic and other such pungent condiments. The smell tends to permeate the house. Keep the kitchen exhaust on and windows wide open, as an added precaution.

Chop chillies, etc. either with a steel knife or steel scissors. Do not use iron knives, etc. since the Pastes will tend to turn blackish later on.

Always wear plastic gloves or slip hands into 2 transparent plastic bags while handling and Cutting chillies, to avoid hands from burning sensations.

If oil is by chance spilt on the non stick vessel while making dosa or chapatti then wipe it immediately using a paper napkin before it can settle on the edges of the non stick pan. - Deepa

Try applying salt on the greased part of the non stick vessels and then try cleaning them it works easier and faster. - Deepa

Rub chopping board with a slice of lemon vigorously, after cutting onions, garlic, etc. This will ensure that all odours of such vegetables is rid, then wash thoroughly with washing soap.

Rub cut onion on insides of a new kadai or saucepan, and heat a little. Then pour oil and proceed. The pan will not burn contents easily. You need not do this for used pans.

Always plan your lunches or dinners, even regular ones ahead. A little time spent on that is worth a lot saved through haphazard planning, searching for ingredients you have and don't have, and even simulating dishes to work on more than one dish. This was you save a lot, lot more time than you spend on planning ahead. It will in the long run, help reduce your stress, keep you enough time and energy for other things and hobbies, and generally keep you smiling.

Garnish casseroles after they are ready with decoratively cut vegetables like flowers from tomato skins, carrot curls, onions curls, etc.

To slice vegetables with smooth skins like capsicum, tomatoes, remove a thin sliver of skin Vertically. Place knife over this strip while making the slices. This will cut much easier, neater, And quicker.

Never place breads on uppermost or lowermost racks of the oven, especially the large ones, or the baking will not be even, and the insides might stay underbaked while the crust will become too dark and hard.

Place clean kitchen napkins above and below a pile of hot chappatis in the box, to keep the from Becoming soggy.

If your oven glove is not protection enough and you hand still feels the heat, or if it is too large to fit you comfortably, line it with a few layers of newpaper.

Place a kitchen towel under the legs of a rolling board, while making Chappaties. The board will not slip, and allow faster rolling.

If instant coffee has set in a bottle due due humidity. Pour some hot water over it, dissolve and Refrigerate. Use in liquid form, and add as desired. Do not keep for too many weeks, as it May ferment.

Prepare chillies for a garnish on spicy veggies as follows: Slit firm green long chillies. Squeeze some lemon juice over them. Dust a bit of salt too. Rub them a bit to coat properly. Before adding anything to hot oil in the kadai, fry these for a few seconds, holding them down the back of a spoon or spatula. To clean you hands of the sting chillies give, rub them with the skin of squeezed lemon and salt. Wash normally.

Add 1 tbsp. vinegar to a litre of water in a blackened cooker. Cover and boil for a few minutes. Wash regularly. This will remove blackening of the cooker.

To clean washbasins and sinks(non-metallic): Line the base and sides thickly with paper towels. Spray household bleach (dissolved in water) all over to wet towels completely. Allow to soak for 30-40 minutes. Remove towels, scrub lightly with some warm soap solution, rinse with water.

Sprinkle some salt over the soapy scrubber before scrubbing greasy and grimy utensils. This will make it easier for the grease to come off.

To season a new earthen handi, pour oily water in it (from cooking, like that rinsed from kadai, Etc.) for some time, rinse with plain water, and keep aside. Repeat process for 2-3 days as many Times as possible. Then use to cook, so the raw smell will go, as well as getting sturdiness.

Pour milk along inner wall of slightly tilted glass in a thin stream, to avoid its mixing with the lower layers in the glass. Straighten the glass carefully. Also chill glasses well before using.