Cooking Tips
Tip #19 : When you’re making soft boiled eggs, cooking time will be longer if the eggs are not room temperature.
Tip #18 : When you make chicken kebab, don’t overcook the chicken as it’ll become too dry.
Tip #17 : Don’t overcooks lamb liver, as it'll become tough.
Tip #16 : When making kebab and you’re using wooden skewers to make kebabs, soak them in water for 30 minutes before use.
Tip #15 : Pomegranate seeds will not freeze, so you can store them in the freezer and they will remain fresh.
Tip #14 : When you make layered Jelly, each layer should be completely set before pouring the next layer.
Tip #13 : To have a spreadable butter for your sandwiches, keep the butter in room temperature for 1 Hour, or place it in the microwave oven for 15 to 20 seconds. Times vary depending on the amount of butter you need.
Tip #12 : Don’t overcook okra, as they will become slimy and lose their shape.
Tip #11 : If you're using a slow cooker to cook beans, you don’t need to soak them. Also use less water.
Tip #10 : When you fry fenugreek leaves, don't fry for too long as they will taste bitter.
Tip #9 : Always record the date on the container of food when storing in the freezer or pantry.
Tip #8 : To ensure beans cook well, soak them overnight.
Tip #7 : To make yoghurt drink (Dough) use sour yoghurt. To make sour yoghurt, keep yoghurt out of fridge overnight.
Tip #6 : Always taste as you go.
Tip #5 : Plunge vegetables in ice water after blanching (boiling), so they maintain a bright colour.
Tip #4 : When you grill, remove the meat from the fridge one hour ahead of time, to allow them to reach room temperature.
Tip #3 : Expired baking powder will not give you the desired results.
Tip #2 : Take the time to actually read recipes through before you begin.
Tip #1 : Don't be too hard on yourself — mistakes make some of the best recipes!
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Wednesday, March 05, 2014
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