General Cooking Tips [Pak Avenue > Web Digest > Food & Nutrition

To keep coriander and other leafy greens fresh longer, wrap in newspaper and place in a perforated container in the fridge.
Oil stain may be removed by rubbing the area with a piece of lime dipped in salt. Later wash off with soap.
Should you by accident put extra salt into any food, add one teaspoonful of brown sugar, and the salty taste will disappear.
Use a steel knife instead of iron to cut brinjals, plantains, ladies-fingers and mangoes to avoid blackening.
Place two - three tablets of camphor in a hot iron vessel to keep the flies away.
A tiny pinch of alum add to the milk for making cottage cheese (paneer) will make it whiter, softer.
Rub used lime peels all over hands. Rub till hands feel dry. Wash after 10-15 minutes. Kitchen fatigue hands gain back their soft, clean, fresh feel.
Put a used lime-peel or two in the pressure cooker when cooking. It will keep the cooker from becoming blackened.
If the milk begins to boilover, quickly sprinkle a little cold water over it and the overflow will subside.
Add a pinch of soda bicarb to green vegetables while steaming or boiling or cooking in the microwave to retain the fresh green colour.
Water plants with the water from cleaning rice, instead of throwing away. This water is like a diluted food for the plants.
Dehydrate leftover rice in an oven or sundry, till brittle. Puff up some by deep frying as required, add to soups as rice crispies.
Throw in a handful of soaked beans or sprouts to give the added nourishment, as a combination in any raitha.
Always hold fresh vegetables under running water for a minute, after boiling and draining, to enhance their colour, eg. carrots, greens, peas, etc. Hold in a colander or strainer so that the water passes through.
Store chopped vegetables in airtight plastic containers in the fridge to keep from browning and drying up.
Preboiling fruit like grapes, tomato, before making the juice, will keep the juice and water separating in the glass after pouring. The colour is also enhanced.
Quickest way to extract pure ginger juice, is to either pound or grate fresh ginger, sprinkle a wee bit of water, and put in a clean muslin cloth. Press out juice with thumb and fingers till only fibre remains.
To get crystal clear ice cubes boil the water before pouring in icecubes. Those made with plain water are usually foggy or opaque
Add a few pinches of salt to cauliflower while boiling. Add a small blob of butter to the drained cauliflower and mix. This will enhance the flavour of the cauliflower in your recipe.
Soak almonds in water overnight if you want to remove skin. The skin will come off much faster than that soaked in hot water for a short time. The almonds will not discolour also. Any extras may be sundried till crisp and stored for months in airtight jars.
To bake potatoes crisp and brown, soak the peeled potatoes in hot water for a while, pat dry and pierce all over with a fork before placing them in hot fat along with the roast.
If fish is to be stored for more than a day, clean it, rub with salt, turmeric and if liked, a dash of vinegar before freezing.