12 great and useful cooking tips

These here are 12 great and useful cooking tips. These tips are useful for not only those with little cooking experience, but also for the experienced cook.

You can try these 12 cooking tips to prepare better meals, preserve vegetables, retain their flavor and freshness and preserve their organic vitamin content.

1] While boiling Beetroot do not remove all the Beetroot leaves, keep 1-2 leaves in tact; this ensures that the Beetroot will boil faster.

2] While cooking Cluster Beans, (Gawar) Green Peas, French Beans add a pinch of Salt in the pressure cooker. This ensures that its organic green color does not change.

3] After cutting Brinjal add ¼ Tea spoon Salt and ¼ Tea spoon Turmeric along with the Brinjal pieces in a pot water before actually cooking it. This ensures that the Brinjal pieces do not turn black.

4] While preparing of Cluster Beans (Gawar) vegetable add some roasted Sesame Seeds powder for different flavor.

5] Do not cut vegetables in to very small pieces as this makes the vitamin content present in the vegetables go waste.

6] Avoid Cooking Soda as much as possible because it is known to destroy the vitamin content present in the vegetables.

7] While making Garlic-Ginger paste in large quantity. Take a proportion of 2:1 [2 portions of Garlic for 1 portion of Ginger] and while grinding add some salt and then grind without water. After that store it in a glass bottle.

8] When you purchase green vegetable. Do not wash them. Clean them and keep in a clean cloth or in a news paper. This increases it life and ensures that the vegetables do not rot quickly.

9] When you purchase a bunch of Coriander leaves, clean them and then wrap in a news paper and then keep in a stainless steel container. This ensures that they remain fresh.

10] When you buy a large quantity of Green Peas, shell them and keep them and keep them in a deep freezer in a tight container. When required remove some and keep in cold water for 5-10 minutes.

11] Do not boil Green Peas, French Beans, cook in pressure cooker on a steam. This ensures that they cook quickly and the vitamin content is not lost.

About Sujata Nerurkar (1997 Articles)
I am an Expert Indian Chef, Food Columnist and Adviser. I write on food and recipes on my site and conduct cooking, candle making, chocolate making, dry cleaning, decoration and other art classes. The recipes and food themes given by me are unique and original and appear regularly in numerous reputed periodicals, newspapers and magazines.

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