Easy Kitchen Tips and Secrets

Here are some easy kitchen tips and secrets that everyone must know

 

Easy Kitchen Tips and Secrets

 

  • Line the bottom of your refrigerator’s crisper drawer with paper towels to extend vegetable freshness. This enables them to absorb the excess moisture that causes vegetables to rot.

 

  • When you require just a few drops of lemon juice, avoid slicing the lemon down from the middle, it will dry the lemon out rapidly that way. Rather, puncture the lemon top with a fork and press out precisely what you require.

 

  • To keep herbs tasting fresh, store them washed and sealed in plastic bags in the freezer. When you need them, they will be easier to chop, and they will defrost the minute u put them in a hot pan.

 

  • To repel bugs from your flour container or rice container put a bay leaf into it.

 

  • In case you burn food in a vessel, Place a chopped onion in the vessel to get rid of the sticky crust. Pour boiling water and let it stand for five minutes. Watch how the vessel comes out clean in no time.

 

  • Has yogurt turned sour? Put it in a muslin cloth to strain its way. Simply add milk to the curd to restore its fresh taste. 

 

  • Too much salt in your dish? Add a few teaspoons of milk to bring the taste back to normal. If you do not want the dish to be too diluted, adding a raw potato will help too. 

 

  • Put 2 tablespoons of cooked rice into the batter of dosa while preparing dosas. You will notice that the dosa will flip easily and is much crisper.

 

  • When you want to keep any plate of salad fresh for a night party, first chill the bowl or plate in which you need to serve. This will keep your salad fresh for a longer time.

 

  • While cooking cabbage, add a bay leaf to reduce the smell during cooking and also give a subtle flavor.

 

  • Dunk an orange or tomato in high-temperature water for a moment or two and afterward in icy water for a similar measure of time to remove its peel easily.

 

  • When making butter at home, you will get buttermilk as the leftover product. Boil this buttermilk over medium heat, and you will get homemade paneer.

 

  • For milder chapatis, add a teaspoon oil to the flour and work the mixture with warm water. Rest the batter in a secured bowl for no less than 15 minutes.

 

  • On the off chance that a dal or curry has turned out to be over salted, add a large portion of a peeled crude potato and stew for a couple of minutes. The potato will absorb the abundance of salt.

 

  • When boiling milk, spread ghee on the edges of the vessel to avoid overflow.

 

 

 

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1 Response

  1. Ankit says:

    I always prepare panner at home…Very useful tips you have mentioned which can use in our day to day life…If possible can you add pictures below you tips .

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