~Cooking Tips & Tricks~

[Arslan]

MOIST CHICKEN
To help keep meats moist during a long grill or barbecue, add a pan of water close to the fire, but away from the meat.

[Pakeezah]

while cooking vegitable pulao, add yoghurt to have more yummy taste

[Arslan]

Softening chicken for salads and sandwiches
Chicken in salads and sandwhiches is usually poached. What poaching does is surrounds the chicken with liquid, so no moisture is lost and cooks the chicken gently, as opposed to grilling or pan frying.


Roasting is a dry heat method of cooking - it does not use water. The flavors roasting draws forth result from the process of browning. As the surface of the meat browns, and its juices and fats drip down and brown on the surface of the hot roasting pan, it adds to the flavour of the meat.

[suhaney_khawab]

/up

[Arslan]

EVEN WITH MEAT
Allow meat to stand at room temperature 1 hour before cooking: It will cook more quickly, brown more evenly, and stick less when pan-fried.

[Arslan]

Don't salt meat before you cook it
The salt forces the juices out and impedes browning. Instead, salt meat halfway through cooking, then taste when the meat is done and adjust the salt as needed.

Meat that is partially frozen is much easier to cut or slice.

[Arslan]

TIP:-
To keep chappatis warm longer, cover the pile with two piece of clean cloth above and below in a tight steel container. Leave on a griddle that has been warmed first.

[Arslan]

How to retain flavor while steaming your vegetables.
You can steam vegetables in a basket over simmering water. They'll retain more flavor and won't need any salt.

[Arslan]

To remove excess oil in any fried vegetables
Sprinkle a little gramflour over the vegetables. Gramflour absorbs the excess oil and makes the vegetable tastier.

[Arslan]

If you want a quick salad dressing
Blend a cup of curd with little limejuice and seasoning and toss the salad into it.