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.
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
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.
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.
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 :D maybe u can try lemon juice or vinegar for the floor.
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.
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.
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.
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.
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.
