Author Topic: Kitchen tips  (Read 977 times)

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Offline haku Black

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Kitchen tips
« on: November 05, 2007, 03:29:33 PM »
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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.
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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.
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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.
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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.
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Always wear plastic gloves or slip hands into 2 transparent plastic bags while handling and Cutting chillies, to avoid hands from burning sensations.
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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
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Try applying salt on the greased part of the non stick vessels and then try cleaning them it works easier and faster. - Deepa
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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.
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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.
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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.
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Garnish casseroles after they are ready with decoratively cut vegetables like flowers from tomato skins, carrot curls, onions curls, etc.
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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.
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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.
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Place clean kitchen napkins above and below a pile of hot chappatis in the box, to keep the from Becoming soggy.
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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.
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Place a kitchen towel under the legs of a rolling board, while making Chappaties. The board will not slip, and allow faster rolling.
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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.
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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.
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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.
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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.
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Sprinkle some salt over the soapy scrubber before scrubbing greasy and grimy utensils. This will make it easier for the grease to come off.
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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.
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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.

Offline haku Black

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Re: Kitchen tips
« Reply #1 on: November 05, 2007, 03:32:14 PM »
Kitchen

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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.
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To clean a blocked metal tea strainer, heat gently or place in a hot oven. When fully heated, the tea particles between the mesh will burn out. Scrub out particles now, with a stiff toothbrush or a metal bristle brush, and they will fall out easily. Wash with warm soap water and metal scrubber to finish off.
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Place a small clean kitchen towel at the bottom of a pile of hot rotis, moongdis, etc. so that the layer of moisture created with heat, is absorbed by it. Or else the lower ones will become moist and soggy. Remove towel when the rotis have cooled comepletely. For soft rotis, place in a tin, also place a napkin on top of the pile before placing lid. This will soak droplets formed inside the tin.
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To clean dirty copper utensils: Fill a spray bottle with vinegar in which 3 tbsp. of salt has been added. Spray solution on utensil liberally. Set aside for a while. Rub clean with a soft cloth.
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Place sheets of thick papertowels at the bottom of a soiled sink. Pour diluted bleach to soak them. Keep for 3-4 hour. Press out the liquid into the sink, remove towels, add very little detergent and scrub gently. The result will be a sparkling clean sink.
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To clean stains from melamine cups and suacers, fill them with liquid bleach, leave aside for 2 hours, rinse with water. If you clean one piece at a time, the same bleach can be poured into all pieces one by one, and very little bleach will be required to clean many pieces of melamineware.
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To assemble a steamer at home, just take a large deep vessel, a colander which fits on the rim of the vessel and a lid which when used inverted will fit well on the rim of the vessel. Place some water in the vessel, place the colander and add the contents. Cover with inverted lid and place a small weight over it to keep the lid firmly down. Use a metallic colander which has holes punched into it.
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Boil onion peels with a little water and vinegar in burnt and greasy pans. Simmer covered for 3-4 minutes. Wash with washing powder and scrubber. They will come out clean easily.
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When coring whole jackfruit, handle with kitchen gloves or grease palms to avoid the resulting discolouration.
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Use a woodhandled rubber kitchen spatula to scrape or empty any cooked dish or chutneys. This way, the vessels comes clean and washing is eased, and saving of soaps etc. is quite a bit.
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Cover jar labels, etc. with transparent scotchtape, to keep its ink from fading, running, etc. and the label from tearing with use.
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Always store kitchen ingredients in see through containers of either clear glass or plastic, for ease in locating, cleaning and keeping track of whats required to be refilled.
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Wrap hands in either plastic kitchen gloves or just plain plastic bags while handling chillies. These will keep the hands from the burning sensation later on. Rub ghee on palms if chillies cause burning hands. After the sensation cools, rub the peel of a used lemon for 2-3 minutes and wash off.
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Never scrape burnt leftovers from casseroles. Soak in a weak solution of vinegar, salt and soapy warm water for an hour or so. The stuck particles will come off very easily, without scratching the dish.
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Use the silver foil wrappings of used medicines to scrub greasy utensils like tawas, pans, etc. Embed them at the base of plastic scrubbers for easy use and grip.
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Never take your cookbook to the kistchen. Always make a rough note of your recipe on a piece of paper, pin/magnetically stick it over your workplace at eye level. This way: You preserve you cookbooks better and your recipe is bang in front of your eyes so reference is easier with less chances of mistakes. Also, you've automatically gone through you recipe once before proceeding to make it.

Offline haku Black

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Re: Kitchen tips
« Reply #2 on: November 05, 2007, 03:33:44 PM »
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Wear an old sock while doing dirty scrubbing and cleaning jobs to protect your hands from abrasions.
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It is best to defrost the fridge before making icecream, so that the base of the container is not jammed, as also the icecream will set faster and better.
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For best effects of your decorative icecreams, sundaes, floats, etc., use plain transparent glasses with interesting shapes, like conical, balloon, stemmed, slender, etc. Opaque glasses will hide the essential decorative feature of these yummies.
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Always buy transparent (see through) containers for refrigerators, freezers, etc. These being see-through allow easy visibility of contents and eliminates searching, opening & checking or labelling of containers.
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Spend 10 minutes each morning (even if it is in the bathroom), to make a list of work to be done with approx. time required. Pin it on your refrigerator door. Your work will get much more organised and you will find a lot of time saved at the end. Beside none of it will be left behind due to forgetting.
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When very finely chopped greens or chillies etc. are required in a recipe, use a pair of sharp Scissors instead of a knife. The job will be made faster, more efficient and safe to cut.
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To clean the surface of vegetables like potato, radish, sweetpotato, carrots, etc. use a separate plastic scrubber or toothbrush kept for the purpose. Hold under running water and scrub.
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To make an easy muslin pouch: Take 2 consecutive corners of a rectangular piece of cloth and knot together tightly. Repeat for other 2 ends. Hold like a hammock shape, pour in the curd and use the knots to hang the pouch. Halfway, close the opening with a plain clothesline clip. Hand on a hook or tap easily.
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Always use a clean pair of kitchen scissors to trim edges of bread. Much neater and less messy edges as compared to those trimmed with a knife.
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Use a pair of scissors instead of a knife for cutting hot vegetables like chillies and also leafy greens like spinach, celery, coriander, etc. Your work will get done much faster. Take care to use a clean, non-rusty pair used only for kitchen purposes.
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To get crystal clear ice cubes boil the water before pouring in icecubes. Those made with plain water are usually foggy or opaque.
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Lot of Housewives complain about the time taken in the kitchen as they are chased by the clock. The Tip is you can do the cleaning of kitchen and utensils while waiting for boiling, heating and lot of other activities over the stove. This will save lot of time and extra efforts.
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To get crystal clear ice cubes boil the water before pouring in icecubes. Those made with plain water are usually foggy or opaque
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Place a folded cloth under any vessel which you have to whip in. You will have a better grip of the vessel since it will not slip over the worksurface. This holds good while mixing cake batter, icings, whipping, etc.
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Soak burnt pans with a weak solution of domestic ammonia and water. After an hour rub with used lemon peels dipped in salt. Wash with soap for a clean, clean pan.
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Sometimes oil begins to foam on heating to deepfry and rises dangerously in the pan. To dissipate the foam add a marble sized ball of tamarind to the oil.
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Line the bottoms of your kitchen cabinet shelves with old newspapers. Instead of tedious cleaning, just dicard and replace with fresh ones. Cheap and quick.
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To allow free flow of sauce from a sauce bottle to a pourer, insert a drinking straw half way, into the bottle and hold it there lightly with one hand while pouring with the other.
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This may sound funny, but when cutting lots of onions, to avoid burning of the eyes, if you have swimming goggles then wear them and cut. This will prevent the eyes from watering. Subbu Balakrishnan
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Use a large semiboiled potato to make a quick flower arrangement if a flower holder is not available. Push sturdy stalks of flowers into the potato at the required angles. Do not keep for more than 2 days. Immerse in water to which an aspirin is added.
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Rub a piece of lime (used) inside the lunch box to get rid of strong odours (like garlic) before rinsing off.
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If a lunch box tends of leak from cover, seal with scotch tape. Teach kid to remove tape before eating.
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Grated paneer, carrot, beetroot etc. is a good accompaniment in a lunch box instead of biscuits, junk food like fries, etc.
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Use minimal of wrappers, foils, etc. which they may litter or make messy if wrongly handled.
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Always use a clean pair of kitchen scissors to trim edges of bread. Much neater and less messy edges as compared to those trimmed with a knife.
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Smear your hands with a little tamarind juice while collecting butter from churned cream. The butter will not stick to the hands.
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To avoid stains and smudges on costly cookbooks while following recipes, slip them, open page up, into a transparent plastic bag.
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If you write your own labels for kitchen or storage containers, cover the lables with transparent cellotape so that do not smudge.
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If your cutlery is discoloured by egg stains, crumble a sheet of silver paper and one teaspoon of salt in a glass of water. Put the spoons and forks in this and they will come out looking clean and shining in a few minutes.
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Put the container for setting curds in a large hot case to make the curds set faster and better.

Offline haku Black

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POST OF THE DAY for November 07,2007
« Reply #3 on: November 07, 2007, 06:31:22 AM »
POST OF THE DAY for November 07,2007

for others day post of the day visit
http://www.forum.welovenepal.com/index.php?topic=4838.0

Offline ангел

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Re: Kitchen tips
« Reply #4 on: March 05, 2008, 12:09:56 AM »
wow soi ..nice
It Only Takes a Few Seconds To Hurt people You Love & It Can Take Years To Heal

 


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