Prevent brinjals turning black after cutting. Put them in salted water.
Keep green chillies in an air tight bottle with a pinch of tumeric to prevent them from getting red. Store by a window.
For instant buttermilk, squeeze lemon juice into warm milk.
To freshen slightly stale bread, wrap in a piece of damp newspaper. Heat the wrap in an oven until dry.
To remove excess salt in soup, and thin potato slices and remove after boiling.
Before frying potatoes, sprinkle with flour for more crispness.
To freshen stale vegetables, soak for an hour in cold water with lime juice in it.
Get twice the amount of juice out of limes by boiling them.
Prevent apples and bananas turning brown by brushing them with lime juice.
Monday, June 30, 2008
COMMON COOKING TERMS FOR YOU
Many of us who are interested in cooking and trying out new recipes often encounter terms which are sometime strange to us. Here, therefore I thought to present a glossary of these terms and their meaning for easy reference.
To simmer :-
To keep the liquid just below boiling point. This method is usually employed when long and slow cooking is required. After brining the liquid to boiling point, the heat is lowered considerably so as to allow gentle, slow heating(as in recipes for making soup, sauces and gravy).
To steam :-
Steaming is a method of cooking whereby the food is cooked over boiling water. The food is kept in special tins(with or without holes) and placed on the trivet, with very little water. The steam that rises cooks the food(as in steamed pudding and vegetables).
To stew :-
In stewing, only that much liquid is used which just covers the food . It is then cooked slowly over a low flame.
To score :-
Scoring is done by making shallows cuts on the surface of the food(such as Fish, Meat, Potatoes, etc) before cooking, so that more of the masala flavours is absorbed.
To whisk :-
It means to whip up or bet up the liquid food as stated in the recipe. The whipping or whisking may be done with with a fork, an egg beater or ina mixer, to give a fluffy texture to the liquid fluid. This is a very common term especially where cake, jelly or cream recipes are concerned.
To caramelise :-
To boil sugar with a little amount of water until it has a golden brown colour. Care, however, should be taken not to overboil the sugar syrup or it will give a very bitter flavour.
To bake :-
This implies cooking in an oven by dry heat. The heat is adjusted to the temperature needed and the foof fucked, as in cakes, biscuits, pies, etc.
To blanch :-
Blanching means to peel the food or nuts in hot water, then to drain it and put it in cold water. Blanching allows for easy removal of skins from nuts, etc.
To saute :-
When a recipe says "saute the onions", its means to fry the onions in a little quantity of fat or butter, very lightly.
To reduce :-
A recipe that calls fot its mixture to be reduced means to boil it in an open pan so as to enable the liquid to evaporate and thus reduce.
To marinate :-
Certain fish and meat recipes may state marinate the meat or fish before frying. This means coating the food with a paste made of vinegar, oil and lime or masala, and letting it stand for sometime so as to allow penetration of the coating to enhanced its flavour and appearance.
To glaze :-
Glazing is to give the surface of the food a glossy, shiny finish. It is done by either coating the food with milk or sugary water or egg white (as in buns and biscuits) befor baking.
To puree :-
To rub the food through a seive so as to obtain a very fine pulp of a smooth texture.(e.g. tomatoes are preed for sauces, cooked vegetables for soups and fruit is pureed for puddings).
Au gratin :-
Means to brown. In this method the cooked meat, fish or vegetable is covered with sauce and then coated with bread-crumbs, cheese or butter so that on being baked, the cooked dish has an even, brown surface.
To fold-in :-
Folding in consists of folding the mixture over the ingredients with a metal or wooden spoon, as in cakes where the flour is sleved on to the surface of the whisked mixture ina bowl. Then with the wooden spoon the mixture is drwan across from bottom of the bowl to the top so that the flour is in between. This is continued till all the flour is mixed in. Foldings needed very light movements so as to avoid a heavy textured cake.
To cream :-
Creaming is the mixing of fat with sugar till it ressembles whipped cream. Creaming can be done witha wooden spoon as well as in the mixer. Care should be taken to obtained the mixture which is light, creamy, fluffy in texture. The fat should be crushed into the sugar with the spoon and then both worked into each other until soft and creamy.
To simmer :-
To keep the liquid just below boiling point. This method is usually employed when long and slow cooking is required. After brining the liquid to boiling point, the heat is lowered considerably so as to allow gentle, slow heating(as in recipes for making soup, sauces and gravy).
To steam :-
Steaming is a method of cooking whereby the food is cooked over boiling water. The food is kept in special tins(with or without holes) and placed on the trivet, with very little water. The steam that rises cooks the food(as in steamed pudding and vegetables).
To stew :-
In stewing, only that much liquid is used which just covers the food . It is then cooked slowly over a low flame.
To score :-
Scoring is done by making shallows cuts on the surface of the food(such as Fish, Meat, Potatoes, etc) before cooking, so that more of the masala flavours is absorbed.
To whisk :-
It means to whip up or bet up the liquid food as stated in the recipe. The whipping or whisking may be done with with a fork, an egg beater or ina mixer, to give a fluffy texture to the liquid fluid. This is a very common term especially where cake, jelly or cream recipes are concerned.
To caramelise :-
To boil sugar with a little amount of water until it has a golden brown colour. Care, however, should be taken not to overboil the sugar syrup or it will give a very bitter flavour.
To bake :-
This implies cooking in an oven by dry heat. The heat is adjusted to the temperature needed and the foof fucked, as in cakes, biscuits, pies, etc.
To blanch :-
Blanching means to peel the food or nuts in hot water, then to drain it and put it in cold water. Blanching allows for easy removal of skins from nuts, etc.
To saute :-
When a recipe says "saute the onions", its means to fry the onions in a little quantity of fat or butter, very lightly.
To reduce :-
A recipe that calls fot its mixture to be reduced means to boil it in an open pan so as to enable the liquid to evaporate and thus reduce.
To marinate :-
Certain fish and meat recipes may state marinate the meat or fish before frying. This means coating the food with a paste made of vinegar, oil and lime or masala, and letting it stand for sometime so as to allow penetration of the coating to enhanced its flavour and appearance.
To glaze :-
Glazing is to give the surface of the food a glossy, shiny finish. It is done by either coating the food with milk or sugary water or egg white (as in buns and biscuits) befor baking.
To puree :-
To rub the food through a seive so as to obtain a very fine pulp of a smooth texture.(e.g. tomatoes are preed for sauces, cooked vegetables for soups and fruit is pureed for puddings).
Au gratin :-
Means to brown. In this method the cooked meat, fish or vegetable is covered with sauce and then coated with bread-crumbs, cheese or butter so that on being baked, the cooked dish has an even, brown surface.
To fold-in :-
Folding in consists of folding the mixture over the ingredients with a metal or wooden spoon, as in cakes where the flour is sleved on to the surface of the whisked mixture ina bowl. Then with the wooden spoon the mixture is drwan across from bottom of the bowl to the top so that the flour is in between. This is continued till all the flour is mixed in. Foldings needed very light movements so as to avoid a heavy textured cake.
To cream :-
Creaming is the mixing of fat with sugar till it ressembles whipped cream. Creaming can be done witha wooden spoon as well as in the mixer. Care should be taken to obtained the mixture which is light, creamy, fluffy in texture. The fat should be crushed into the sugar with the spoon and then both worked into each other until soft and creamy.
Sunday, June 29, 2008
"MILK CADBURY'S CHOCOLATE"
Ingredients :- One Tin condensed milk,
1/2 cup sugar,
1/2 cup cream(1/4cream + 1/4milk),
4 drops chocolate essance,
2 table spoon cadbury's co-co powder.
100 Grams Butter - In Winters, or
4 table spoon - In Summers,
Crushed 50 gram buscuit.
METHOD :- First of all take cream in a pan and cook it add table spoon co co powder and mix it well, when you find it is mixed well add 1/2 cup sugar, then you will find thick paste of sugar add condensed milk and then mix it and heat it for some time when you see the paste is getting thick give high heat till it become thickened and then do plate test.
Then add 4 table spoon Butter in the thick paste. Then after cooking add crushed buscuit , then place the paste in a greeced plate and leave it for sometime then add little quantity of milk powder add some dryfruit for decorating it, And the end product Milk Cadbury's chocolate is ready to eat.
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