Wash
vegetables before peeling or cutting to preserve the water soluble vitamins.
Peel
vegetables as thinly as possible to preserve the minerals and vitamins.
Soak
potatoes and eggplant after cutting, to avoid discoloration.
If
you boil vegetables in water, do not throw the water, keep it to make gravies.
To
avoid browning of apples after cutting, apply a little lemon juice on the cut
surface. The apples will stay and look fresh for a longer time.
Keep
coriander leaves in a muslin (cheese) cloth bag in the refrigerator. They will
remain fresh for a longer time.
Remove
the stems of green chilies while storing them .This will help them to stay
fresh for long.
After
peeling onions cut in half and soak in water for about 10 minutes before
cutting to avoid crying.
Soak
almonds in a cup of boiling water for 10 minutes .The skin will peel off
easily.
Chopping
vegetables can be done in different ways using a sharp knife and a wooden
chopping board. Cutting on a marble slab will blunt your knives.
Remove
the outer leaves and husks from the corn. Holding the corn upright
with the flat end firmly in a board, take a sharp knife and run it down between
the kernels and the cob to strip them away.
Wrap
the fruits and vegetables in newspaper before refrigerating to keep them fresh
for long.
Chopping
dry fruits - Freeze them first for one hour & then dip the knife into hot
water before cutting them.
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