alvena

today i was making white karhai with zeera chawal for dinner.... when i had a taste of the chicken i panicked because it was tooo salty.

I didnt know what to do....then i remembered what one of my uni friends told me.

Add 1 tsp of sugar and 1 peeled raw potato then take the potato out after 10-15 mins.

guess what it worked!!!!!

and it was yummmmyyyyy


another tip my mum gave me was when something has burnt like some salan then put it into a different pan add a little milk and the burntness goes away.

Anyone else have any tips?

redvelvet

1) when cutting tomatoes...let's say for salad or a sandwich....sprinkle a bit of salt on the tomatoes. The salt stimulates the juices of the tomatoes and enhances their flavor.

2) Sprinkling a little salt on onions will help then fry/brown up quicker

3) After boiling vegetables......put them in ice water....and this will stop the cooking process immediately and allow you to work with the vegetables sooner.

4) Eat something spicy and your tongue is on fire???? Milk will cool it down better than water or sugar.

5) Tamarind can be used as a substitute for soy sauce.

6) Removing the seeds from peppers makes them less spicy

Chipkali

Nice tips! RV, I needed no.4, I always RUN for the sugar

Thanks guys, hope others will add on to them.

redvelvet

Milk will extinguish the heat better than sugar or water, Chips. I also remember learning this tip on the program, Food Detectives, on the Food Network Channel.

Masi Museebtay

To avoid tears while cutting onions hold a steel spoon in your mouth. I heard this on tv and tried...it worked.

Also putting onions in cold water for some time gives the same result..but when you don't have time try the first one.

mistral

Lemon juice is also a good neutralizer when things get too salty.

And if a recipe calls for buttermilk and you haven't got any, you can make your own.

You need a tablespoon of lemon juice (from a freshly squeezed lemon - not the bottled stuff). And then enough milk to make an entire cup-full when you combine it with the lemon juice. Let it stand and thicken for about 5 minutes and voila. You have buttermilk.

jalpari90

How do u get rid of the smell if an egg breaks on the kitcehn floor or on ur clothes

Masi Museebtay

There's an old tip to use used-tea (loose or teabags) to remove egg odour....simply apply used tea to the effected plate etc. and then wash regularly with your dish detergent.

of course this isn't for clothes or floor u'll get stains maybe u can try lemon juice or vinegar for the floor.

PSquared

This may seem like an obvious tip but I swear I meet people all the time who dont do this:

- When buying chicken to make chicken salad...ask for boneless chicken cut into small pieces. Boil with ginger/garlic chunks until well done and chop in food processor...add spices/mayo and you're DONE!

- When I am baking chicken...I often fry it a little bit on the outside first to give it that golden look and THEN bake it for whatever time I need to.

- Crushed toast works just as well for breading.

alvena

if you want to fry chips(uk english)/ fries (rest of the world) and make them extra crispy...fry them twice.

First on a low heat for 15 mins then drain them and let them dry out then on a very high heat for 5 mins. Sprinke with salt and enjoy.

Homemade ones this is not ones from a frozen packet.


Garlic and ginger paste is so annoying! so one day on a free afternoon sit and peel loads of garlic and ginger and blend with a little water.

Pour mixture into an ice cube maker and freeze, and you are free for the next month. One cube is more than enough for one salan

desikuri456

hey

is there ne tip to peel garlic easily? and wat to do if you get the smell out of your hands? thx.

alvena

rub your hands with oil before hand and then wash your hands after to prevent smell of garlic lingering on your hands

before you peel slighly crush the garlic with a rolling pin or knife, the skin just falls off!

desikuri456

thx for that alvena will try that tip next time and see how it works.

aurchaepiyo

That's a great idea about the ginger-garlic paste!

Ice cube trays are very handy -- often for a recipe I might need a bit of canned tomato, but not a whole can's worth. And the bigger cans are generally a better buy. So I use what I need, then freeze the rest in an ice cube tray. When it's frozen, I pop the cubes into a freezer bag, and each cube is about the equivalent of a small tomato.

Same with a can of coconut milk for Thai curries, etc. You don't always need a whole can, but you can freeze the rest in ice cube trays and it's all ready for the next time you need a bit of coconut milk in a recipe.

redvelvet

If you microwave garlic for about 8-10 seconds....the skin will come off so easily..no knife or hitting necessary.

WhateverFloatsUrBoat

^but hitting is so fun

coccoo

yes soak the garlic in water over night , next day the peel wud come off without any effort .. just a lil rub wud be enough.

coccoo

or u can use dried coconut milk powder .

coccoo

[QUOTE=alvena;6670815]today i was making white karhai with zeera chawal for dinner.... when i had a taste of the chicken i panicked because it was tooo salty.

another great tip for removin extra salt
make 2-3 small balls of flour, or regular bran flour, like u make 4 small chapatis ( without any salt ofcourse) n dump them into the dish ,, cook for 5 min on low heat .. they wud absorb most of the salt .. then take em out.

Sara516

I usually store my onions in the fridge, so I hardly ever get that sting in my eyes...however i noticed when I cut onions that have been sitting outside, they definitely make my eyes water and sting. I don't know what the difference in the taste would be though.