Author Topic: Food Tips  (Read 1593 times)

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Offline haku Black

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Food Tips
« on: November 05, 2007, 03:30:48 PM »
# If the lemon seems to dry out, or the skin is too stiff, either soak in hot water for 10 minutes or microwave for 30 seconds, before cutting. You will be able to extract maximum juice this way.

# If just a few drops of lemon juice are required do not cut whole lemon. Roll lemon on a hard surface to soften the skin, prick a hole with a cocktail or skewer. Press out required drops. Leave a toothpick in the hole or wrap it in a piece of foil. This will keep it from drying out.

# Add a tbsp. of honey to a cup of whipping cream to keep it better in the refrigerator.

# To prevent lumps while adding flour to any liquids, e.g. water, buttermilk, etc. First mix the flour in a little bit of the liquid to form a smooth paste. Add this to the remaining liquid and stir well.

# If you have excessive stock of green chillies, do not waste them. Boil in hot salted water, till white. Drain and sun dry till brittle. Crush or store whole and use as required in any dish requiring chillies, without changing the colour of the dish.

# One way to test if the mango is rip enough to cut is to smell the point where the mango was attached to the tree. Nip off any remaining stalk, smell. If the mango is right, it will exude a luscious sweet fragrant aroma.

# Keep grated potatoes in cold water to keep them from discoloring, till used. When required, drain, press out excess water, and dab on a clean kitchen towel. Use immediately.

# Always garnish a dish just before it is ready to serve. If you are preparing any vegetable few hours ahead, then reheat and refresh before pouring into serving dish. Then garnish to give that attractive just-made look and taste.

# To serve piping hot fresh biryani, pulao's, or rice's, you can prepare completely, up to the stage when cooker is closed and whistles have to be counted after putting on heat. This stage can be done just a half hour before sitting to a meal, so that the cooker is done, as well as cooled enough to open and serve, in time.

# Whenever brinjals are required to be griddled, fried, or burnt, one can butter it up and cook it in the microwave too. Though a little different in texture, it will be equally good in taste.

# To refresh old ladoos, place in a microwave for 30 seconds. The म चोर हुँ  will taste as good and fresh as just made.

# Sprinkle a couple of pinches of cocoa powder over the frothy top of a cup of Coffee for that extra flavour and garnish.

# Make a savory hot snack out of leftover or staled khakhras, seasoning as for chappati kava (as in index).

# Soya bean granules are a highly nutritional product, which may be used to thick gravies, soups, Etc. with ease. Soak a little in water beforehand. Crush to make smooth texture. Add as required.

# Cut off roots of fresh Dhania (coriander) leaves and pack in two to three sheets of newspaper and refrigerate. Keeps up to a week or two fresh.

# Test to check if bread has been done completely. Invert and knock the base lightly with your Knuckles. It is done if the sound is hollow. If base is soggy, then more baking is required.

# Do not sieve wheat flour with a very fine sieve, as all the bran and subsequently the fibre will be lost.

# To chill any water based drink (like thandai, juices) use chilled water or crushed ice cubes while making, so that chilling time can be drastically reduced.

# If you have jasmines growing in your garden, pluck a few fresh flowers, wash well, drop into your pot of drinking water. Strain as and when required to drink, transfer back the flowers to the pot. Change after 8-10 hours. The water gets a light lovely sweet flavour.

# Dry roast any extra crumbs that are got while scraping buns. These can be used to thick gravies, etc. They can also be added to bhajia batters for making crisper bhajias.

Offline haku Black

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Re: Food Tips
« Reply #1 on: November 05, 2007, 03:31:21 PM »
# If buns are too soft to be stuffed for any recipe, bake them blind in a hot oven for 4-5 minutes. Cool, and they will be much more easy to handle while proceeding with the recipe.

# To retain the heat of hot water for a longer time, add a pinch or two of salt to it.

# Line the bottom of your salt jar with 2 layers of blotting paper before pouring it in. The salt will not become moist even in humid climate.

# Make croutons in a jiffy. Cut 2 slices day old bread in small cubes. Heat a tbsp. of butter in a heavy pan, add cubes, and stir fry till they are crisp and golden brown.

# Potatoes used with the jackets intact are definitely more nutritious than after peeling. Use a soft steel or plastic scrubber to scrub them before using.

# Fresh, clean and tender skins of ridge gourd need not be thrown out. Boil for 3-4 minutes in salted water. Drain and wash under cold running water. Wipe on towel, add green chillies, garlic, salt, coriander, tamarind and a little sugar. Grind to a chutney. The skins are full of nutrients.

# Removed side crusts of breadcan be dried in oven till crisp, cooled and ground to use as bread bread crumbs. Use for rolling in patties, etc. before deep frying or as a thickener for gravies.

# Air out the sago seeds in hot sun for half an hour before frying, to get very well-fried sago. Sometimes the centres which stay hard, can be avoided by doing this.

# Keep boondi unseasoned, just plain fried and use in boondi raita as required (refer raitas)

# Always mash potatoes when they are still quite hot. They mash more easily and can be finely mashed too.

# Grease the grated on both sides with oil before grating sticky items like cheese or boiled potatoes, to allow for smoother grating.

# Leftover parathas eaten cold with hot tea taste good.

# Always chill glasses before preparing the icecream in it. This way it will stay stiff longer.

# Use aluminium containers instead of steel to set the icecream faster. Also, place a thick plactic sheet or spread some salt under the container to keep it from sticking to the floor of the freezer.

# Never try to refreeze icecream which has melted completely due to reasons like electricity breakdown. The result will taste disastrous. Instead, add you favourite flavour or fruit and run in a mixie to make delicious milk shake.

# For simple but extravagant looking topping, take 2-3 healthy strawberries. Make incisions vertically from tip to base, to form slices. But do not cut fully. Stop just below the base. Now press sideways gently, to form a fan shaped strawberry. Use as topping decor for cakes, icecreams, puddings, etc.

# To unmould chilled dishes quickly, dip container halfway into hot water for a few seconds and then unmould.

# Mix in some mashed rice in the thick starch water. Blend to a thick batter. Add salt and chat masala for taste. Spoon out thin small papads on a greased plastic sheet. Use the backof a ladle. Sun-dry till brittle. Store in airtight container. Deep fry as a tasty snack.

# To keep chappatis warm longer, cover the pile with two piece of clean cloth above and below in a tight steel container. Leave on a griddle that has been warmed first.

# Warm garlic flakes a little either in a microwave or on griddle before peeling, to make the skin come off easily.

Offline haku Black

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Re: Food Tips
« Reply #2 on: November 05, 2007, 03:32:36 PM »
# Save a tsp. of mashed dal from above. Mix in a tsp. each of fine oatmeal, rosewater and cream. Apply on face. Wash off after 15-20 minutes. Makes an effective and refreshing pack.

# For use of green like sarson ki bhaji out of season, microwave to dehydrate till crisp. Soak in hot water for half an hour, before proceeding as for fresh bhaji.

# To keep salt from becoming lumpy in moist climate, add a dash of rice flour to it. Add a few rice grains in the salt shaker.

# Always hold fresh vegetables under running water for a minute, after boiling and draining, to enhance their colour, eg. carrots, greens, peas, etc. Hold in a colander or strainer so that the water passes through.

# Stitch oval muslin bags with a loop to hang curds, paneer, etc. easily. Do not use them for other purposes to keep them clean and odourless.

# Rest assured that honey can never be adulterated. If warm water is added, it will ferment. If any type of sugar syrup is added it will solidify. Also, the older the better.

# Crush chikki coarsely and use as nougat over cakes and icecreams. Use nuts of your choice.

# Quickest way to extract pure ginger juice, is to either pound or grate fresh ginger, sprinkle a wee bit of water, and put in a clean muslin cloth. Press out juice with thumb and fingers till only fibre remains.

# Add a leaf or two of fresh chopped mint to a glass of any mocktail to liven it up and add the minty zing to it.

# Preboiling fruit like grapes, tomato, before making the juice, will keep the juice and water separating in the glass after pouring. The colour is also enhanced.

# If karanjias are used after too many days and feel stale, warm them for 1/2 to 1 minute in the microwave oven before serving. They will taste freshly fried.

# When a large serving is required use the julien recipe ( veggies cut into inch long thin strips) since more can be sizzled in one round. Or supplement this dish with the patties, etc. of the veg. sizzler.

# Wrap potatoes etc. which you may want to bake in the coals, in foil, to retain moisture and also to avoid becoming sooty black.

# To pep leftover farsan which is not getting over, add finely chopped onions, coriander, green chilli and salt, lemon juice, chaat masala. Toss and serve with afternoon tea as a spicy muchy.

# Paneer crumbs, bread crumbs and some melted butter, tossed together form an excellent topping if you run short of cheese, for any baked dishes.

# To make bhakris of flours like maize, bajra (millet), jowar etc. always make dough as required. Making too much hours ahead with make the dough gooey and impossible to roll or pat.

# Drain and keep any extra channa dal aside after cooking. Chill and then add chopped onions, chutneys, coriander, salt, chopped cucumber and tomatoes. Serve chilled as bhel with cups of steaming hot tea.

# Easiest way to chop raisins. Sprinkle some flour over them so they don't stick. Cut with a small kitchen scissors as required.

# Always soak cauliflower in warm salted water for some time to get rid of the tiny insects sometimes present deep inside the florets and not visible to the eye.

Offline haku Black

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Re: Food Tips
« Reply #3 on: November 05, 2007, 03:33:18 PM »
# Save the peel of apples, cucumbers and peaches. Grind them and add to the ingredients of a green chutney (coriander leaves, green chillies, ginger, coconut, salt and sugar). It makes a tasty and nutritious chutney and when mixed with curd makes an unusual raita.

# Rest assured that honey can never be adulterated. If warm water is added, it will ferment. If any type of sugar syrup is added it will solidify. Also, the older the better.

# Add some salt or vinegar drops while washing vegetables and greens to make them clean and germ free, eg. cauliflower, spinach, etc.

# If curds have become too sour to eat as is, tie as above for 3-4 hours, add milk and use in raitas, curd rice, etc.

# Use varied coloured doughs like green one above, to make shapes (leaves, cherries, braids, etc.) and deep fry on low till done. Decorate a variety of festive dishes like baked casseroles, au gratins, pulaos, etc. with them. Store in airtight containers for 2-3 days.

# Add a cupful of soaked poha to 5 cupfuls of rice soaked for idlis and grind with the rice for softer and lighter idlis.

# If karanjias are used after too many days and feel stale, warm them for 1/2 to 1 minute in the microwave oven before serving. They will taste freshly fried.

# To get the best out of saffron: Warm saffron before crushing (you may use microwave: 10 secs on maxi.). Add 1 tsp. warm milk and stir well.

# Use tissue papers for reheating fried snacks. Eg. samosa, vada, kachori, bhajji, etc. The paper will absorb the excess oil and moisture and keep the snack crisp. Reheat on high for 1-1 1/2 minute.

# Shake the vegetables loose in the plastic bag before thawing, to distribute the heat evenly.

# To break open the coconuts easily (the brown ones..), place them in the refrigerator for 30-60 minutes. This would seperate the shell easily. Ami B Shah

# When cutting hard vegetables like potatoes, beetroots or carrots, put them in the microwave oven before cutting them into slices. They will be much easier to cut. Subbu Balakrishnan

# Using earthen or stone ware for setting curds will result in firmer and better quality curd. Since they are porous they absorb the excess moisture.

# 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.

# Use chilli oil ( given in tips and hints) instead of the ordinary oil, if you want to make the dish spicier.

# Use a pizza cutter to cut rounds into strips for fried noodles, instead of a knife. It is faster and less messy.

# Make tomato puree in bulk. Transfer to ice cube trays and freeze. Put the frozen cubes in a thick polythene bag. Store in the freezer and use reddy puree cubes as required. Will keep for over 3 weeks in the freezer.

# If there is a lot of leftover paneer crummbs, dry in a warm oven. Fry till crisp and store in the fridge. Soften in boiling water, drain and add to thicken gravies of any vegetables and curries.

# Use clean skins of boiled potatoes to place as a soothing pack over eyes to refresh and reduce their puffiness.

# Use the whey (water) from tied curds to make softer chappati, paratha and naans. Use this water instead of plain water to knead the dough.

# To keep your sesame oil fresh for a few months without being spoilt, add a lump of jaggery to the oil.

# Mix in 15-20 cloves to a kilogram of dal, while storing. This will keep the dal from getting attacked by insects. The same cloves can be reused.

# To a cupful of leftover dal,add 2 leftover chappaties and a dash of leftover rice if desired, and further add some water, coriander leaves, and boil in a saucepan. Add any spices and salt if required. Garnish with a tsp. of fresh ghee. You have a tasty hot wholesome breakfast.

# Dehydrate the residue of coconut used for coconut milk by drying the sun. This dried flaked coconut can be used in dry chutneys, sweets, masalas, etc.

# Do not wash eggs when you store them. There is a "coating" on eggs that helps in keeping odours and bacteria from entering.

# To make whiter and crisper potato wafers add some alum crystals and salt to the water in which you drop the wafers for soaking.

# Use cornflakes as a substitute for sev or papdis. It is available everywhere and give the same crunchiness to a dish, eg. bhel.

# Add a few methi (fenugreek) seeds to toor dal while pressure cooking. This makes the dal easier to digest.

Offline haku Black

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Re: Food Tips
« Reply #4 on: November 05, 2007, 03:34:45 PM »
# To make your chocolate cake taste better, add a teaspoon of vinegar to the mixture.

# If you rub butter or margarine on the rim of the pan you are boiling rice or pasta in, it will prevent the water from boiling over.

# To grate cheese easily, place it in the freezer for 15-30 minutes.

# If you are making jelly, coat the mold with oil before you pour in the mixture. This will help you remove it easily after refrigeration.

# To make pancakes and waffles browner, add a little sugar to the batter.

# When making soups if you wish to remove excess fat, add a lettuce leaf to it. Remove the leaf once the soup is done.

# To remove excess salt from soup, add in a piece of raw potato. Once the soup is done, remove it. The potato absorbs the excess salt.

# In order to retain the colour of greens, blanche them in hot water and immediately put them in cold water.

# To remove dirt from vegetables, add a few drops of vinegar to water and wash them in this solution.

# In order to retain the colour of vegetables when boiling, add a few drops of vinegar to the water.

# In order to store cakes for long periods, place half an apple in the dish you are storing the cake in.

# To remove fish scales easily, soak the fish in salt water and then descale. The scales come off more easily.

# You can eliminate butter from some recipes. Just spray your pan or skillet with non-stick spray!

# In order to make your fruit cakes taste better, make them 3-4 weeks before required. To enhance the flavour, pour some wine or brandy over the cake and then wrap it in aluminum foil.

# To prevent your bowl from moving around while you whisk, place a damp cloth below the bowl and then whisk.

Offline haku Black

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Re: Food Tips
« Reply #5 on: November 05, 2007, 03:35:15 PM »
# If a recipe requires some buttermilk and there?s none at home, use a mixture of one tablespoon of lemon juice or white vinegar and milk. Allow the mixture to stand for 5 mins and then use.

# To test the freshness of eggs, place in them in a bowl of water. If the egg sinks, it?s good to eat but if it rises, then dispose it.

# Instead of greasing your baking dish, you can use parchment paper. The food will not stick and you eliminate excess calories too.

# To reduce the fat content in a recipe involving milk, use skimmed milk instead of regular milk.

# A healthy substitute for paneer in many recipes is tofu. Tofu is rich in protein and calcium, and low in fat and cholesterol.

# An alternative to saut?ing in butter or oil is to use wine. Wine can be used as a substitute especially while making continental food.

# When making fried eggs or scrambled eggs, use olive oil instead of butter to make a healthier dish.

# To get the maximum juice out of lemons, microwave them for 30 seconds and let them stand for a few minutes. Then squeeze the juice. The same method can be applied to oranges as well.

# Meat, poultry and fish products should not be thawed in the sink without cold water as bacteria can multiply rapidly.

# To remove garlic or fish odor from hands use salt and lemon juice rub and wash your hands.

# Few tablespoons of orange juice concentrate can be added to a fruit cup for a great sweet sauce.

# Add a walnut to the liquid when cooking cabbage to prevent strong odours.

# Soft dates can be stored in plastic bags for several weeks in the refrigerator.

# To store carrots, cut the top off and place them in a plastic bag in your refrigerator.

# A base of dry spice rub is the best option to marinate meat before it is cooked.

# To prevent the growth of mold on cheese, wrap it in a damp cloth with salt water before refrigerating.

# Roasting root vegetables such as beetroot's, carrots and potatoes bring out their full flavour.

# Core the apple first and then peel it with a knife or a peeler to minimize the risk of cutting yourself.

# Moist blackberries increase spoilage so they should be kept in relatively dry places.

# Dry dates can be refrigerated for a year.

Offline haku Black

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Re: Food Tips
« Reply #6 on: November 05, 2007, 03:35:44 PM »
# Sliced celery can be added to salads for an added crunch.

# Blackberries should be consumed within 2-3 days of purchase as their shelf life is short.

# It is better to retain the skin of fruits and vegetables such as apples and potatoes as they contain many nutrients.

# Keep butter covered as they absorb odors very easily and quickly.

# Almonds can be used as substitutes for bread crumbs as toppings for casseroles.

# Bean paste or Miso used in soups, salads, dips etc is rich in protein and vitamin B.

# Add vinegar or lime juice to water used for poaching eggs to keep the eggs from spreading out.

# Apples, pears and potatoes will retain their color when peeled if they are dropped in cold salted water before peeling.

# Apricot juice when mixed with flour can be used to make fruit sauce for ice cream or pancakes.

# Frozen apricot juice in an ice cube tray can be used instead of ice cubes in cold drinks or iced tea.

# Spread minced garlic on a loaf of bread to make authentic garlic bread.

# Bay leaves, cloves and sage act as natural insect repellents for ants and other crawling insects.

# To ripen green bananas keep them at 70 degrees F for 2 or 3 days.

# If you want a strong flavor in your dishes use chopped, crushed and pressed garlic.

Offline haku Black

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Re: Food Tips
« Reply #7 on: November 05, 2007, 03:36:22 PM »
# Baking powder lose strength soon so they must be kept tightly covered otherwise moisture will cause them to deteriorate.

# It is always better to heat cream or milk before adding it to another hot liquid so that the milk does not curdle.

# If you have bitter cucumbers, cut off the stem ends as the bitterness is in the stem.

# It is best if lettuce leaves are torn by hand rather than cutting with a knife as the edges turn brown faster.

# Sprouts are a great addition to salads and snacks as they have a hearty flavour.

# Dried fruits like raisins and prunes retain all of their nutrients since they weigh less.

# Nuts should be stored in air tight containers to prevent them from becoming rancid.

# Onions can be eaten raw as they are low in calories and are a good source of Vitamin A.

# Fennel will dry out quickly, so before storing, the stalks must be cut off and wrapped separately in plastic bags in the refrigerator.

# Foods that are defrosted in the microwave oven should be cooked immediately after thawing.

# You?ll get more volume when you beat eggs if you let them sit at room temperature for half an hour before using them.

# To soften the texture of chilli pepper powder, soak the chilli peppers in water before grinding them.

# Wash grapes well before serving and not before putting them in the refrigerator.

# Most fresh juice begin to taste stale after a few days. Aerating the juice will help revive the taste.

# Grapes that are stored in the coldest part of the refrigerator in a plastic bag will not spoil fast.

# For a cool summer treat, cut bananas into small pieces and put them in the freezer and take them out after a few hours and enjoy.

Offline haku Black

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POST OF THE DAY for November 06,2007
« Reply #8 on: November 06, 2007, 06:37:23 AM »
POST OF THE DAY for November 06,2007

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

Offline Kharane

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Re: Food Tips
« Reply #9 on: November 06, 2007, 02:54:53 PM »
Thankx
for
such nice information

Offline ангел

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Re: Food Tips
« Reply #10 on: March 05, 2008, 12:10:41 AM »
thank u for good inf soi
It Only Takes a Few Seconds To Hurt people You Love & It Can Take Years To Heal

Offline suman1234

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« Reply #11 on: June 07, 2012, 06:01:07 PM »
Go walking in any popular park where people enjoy exercise and you'll find fit people working out with a personal trainer.

Seeing this might lead us to conclude that personal trainers are just for fit people and not for those of us with weight loss goals who haven't exercised for a while.

We asked a couple of our favourite personal trainers to see what they had to say about this myth and added our own thoughts.

The truth about personal trainers

The truth is that all of us can benefit from the services of a good personal trainer, especially those of us who haven't exercised before, or for a while, and who have weight loss goals.

Here's what our favourite personal trainers have to say on this issue:

Sonja Falvo - Personal Trainer - Brisbane.

"I think a lot of people feel that they have to be fit before hiring a personal trainer and nothing could be further from the truth."

"In fact, there are some very good reasons why people new to exercise should hire a personal trainer. Two of the best reasons revolve around safety and getting better results faster."

Here are some of the most common questions Sonja is asked and her standard replies to those questions:

Q. What if I have never exercised before?

A. All the more reason to have a personal trainer! We are here to help you get maximum results by personally tailoring your training sessions. We believe in coaching and motivating you to do your best - our aim is not make you sore for days or to look like a body builder (unless of course that is your goal).

Q. Do I need to be fit before I start?

A. We will help you to increase your fitness regardless of what level you are starting from. And at a much faster rate than if you were training on your own. We have training programs to suit all levels of fitness.
http://quickweightlossexposed.com/

Offline alisaroack

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Re: Food Tips
« Reply #12 on: September 04, 2012, 01:15:51 AM »
I have been read given all food tips information.I like all the given information.Food is a very important for health.So always eat healthy food.

 


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