Kitchen secrets

Helpful kitchen tricks that save you time

  1. For raising yeast dough in a warm spot, fill a 9” square pan with hot tap water and place it on the lowest rack in a cold oven. Place your dough on the shelf above, covered with a clean tea towel. Shut the oven door. The warm water creates a warm moist environment – just right for raising dough. Be sure to remove the pan of water when you remove the dough from the oven, prior to preheating your oven for baking the dough
  2. Always use parchment paper when making cookies. You can slide the paper right off the tray onto your cooling rack and clean-up is a breeze!
  3. To remove the skin from the peaches, add peaches to boiling water for about one minute, place in ice water, and the peel easily slips off with a paring knife.
  4. IN case you dont have baking powder, then for every teaspoon of baking powder, combine 1/2 teaspoon cream of tartar and 1/4 teaspoon baking soda.
  5. For perfectly aldente pasta, cook pasta 1 minute less than the package instructions and cook it the rest of the way in the pan with sauce.
  6. Store spices in a cool, dark place, not above your stove. Humidity, light and heat will cause herbs and spices to lose their flavor.
  1. After working with garlic, rub your hands vigorously on your stainless steel sink for 30 seconds before washing them. It will remove the odor.
  2. If you find you need more oil in the pan when sautéing, add it in a stream along the edges of the pan so that by the time the oil reaches the ingredient being cooked, it will be heated.
  3. For best results when you’re baking, leave butter and eggs at room temperature overnight.
  1. Do not use oil in the water when boiling pasta. It will keep the sauce from sticking to the cooked pasta.
  2. Season all of your food from start to finish. Seasoning in stages brings the most out of your ingredients and gives you the most flavor.
  3. Always have good quality weighing scale or measuring cups and spoons for recipes you intend to bake. No shortcuts in pastry. It’s a science
  4. To optimize the juice you get from a lemon or lime, roll it hard under your palm for a minute before juicing.
  5. Use good oil when cooking. Smell and taste it: If it doesn’t taste good alone, it won’t taste good in your food.
  6. When boiling milk, smear ghee on the edges of the vessel to prevent overflow.
  7. Store mushrooms in paper bags rather plastic bags or trays. This stops them from becoming ‘slimy’ and prolongs their life.
  8. To peel a tomato less messily, dunk it in hot water for a minute or two and then in cold water for the same amount of time. You will have an easy to peel tomato.
  9. Place rolled ‘puris’ in the fridge for 10 minutes before frying them. They will consume less oil and turn out crisper.
  10. To remove seeds from lemon, just roll it on hard surface applying a little pressure from your palm. Now cut it, you will find all seeds coming out easily.
  11. When you prepare butter at home, you get buttermilk as a by-product. Boil this buttermilk at medium heat, and you will get paneer at no extra cost.
  12. Do not add salt to ‘rajma’ and ‘urad dal’ while boiling. It will take half the time to boil when salt is subtracted.
  13. To make your omelettes more spongy and soft, add two – three spoons of milk to the egg batter and mix properly.
  14. If oil used for frying turns dark, add a teaspoon of white vinegar, cover with a lid and keep on slow flame. When the spluttering stops, remove the lid; the oil will have cleared and it can be strained and re-used.
  15. If you sauté sliced onions without oil, the moisture content in the onions will be reduced faster. You can then add a little oil to sauté the onions. This way, you tend to use less oil and your sautéing is faster.
  16. Potatoes soaked in salt water for 20 minutes will bake more rapidly.
  17. To make homemade pastes of garlic, ginger or green chili last longer and taste fresher, add a tsp of hot oil along with salt to it
  18. To separate each grain of rice, add a few drops of lemon and a tsp of oil to rice before boiling the rice.
  19. To separate each noodle, after boiling the noodles put them in normal cold water immediately.