10 Handy kitchen tips from Master Chef Sanjeev Kapoor!
1. How to retain the softness of cottage cheese even after frying
To keep the cottage cheese soft and luscious after deep frying, dip it in lukewarm water to which a pinch of salt is added.
2. How to store leftover soup or stock
Put leftover soup or stock in ice cube trays and freeze. The frozen soup cubes can be wrapped and stored in the freezer. This makes it possible to serve small amounts of soup or use the entire batch for another meal.
3. How to separate egg yolk and white
It's easier to separate eggs when they are cold. So if a recipe calls for separating the whites from the yolks do that first and then bring them to room temperature.
4. How to store baking powder
Moisture causes baking powder to deteriorate faster. To prevent this store baking powder in airtight containers. Anyway it should not be stored for too long as it loses strength over time.
5. How to avoid tikkis from breaking while frying
If you are making patties or tikkis of potatoes, always make sure that the potatoes are boiled well in advance and cooled before you use them. It would be better if they can be refrigerated for a short time. This helps the starch in the potatoes to settle down and the tikkis will not break while frying.
6. How to prevent dough from drying
While storing the excess dough in the refrigerator coat it with a light layer of ghee or oil. This shall prevent the dough from getting dry.
7. How to avoid dried fruits from sinking while making the cake
To prevent raisins or fruits from sinking in cakes and puddings, coat them with dry flour and add to your batter, they will not sink to the bottom during baking.
8. How to store the cheese
When storing cheese in the fridge remove from tin, wrap in cling foil and place in covered container to prevent it from hardening.
9. How to use coconut milk in cooking
When coconut milk is to be used in any gravy, add the second extract first while cooking and while the first extract is added just before the cooking is completed.
10. How to remove bitterness from methi leaves
To remove bitterness from methi, apply a little salt and let it stand for about half an hour. Squeeze and discard the water. Most of the bitterness will be drained out while the flavour is retained.
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.