Recipe Tips & tricks of the kitchen
- Thread starter tomarnidhi
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Royal Singh
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how do u make that
I didn't made but eaten many times as my gorah mate brings at work. Next time would ask for recipe.
tomarnidhi
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quick Rajma
if u didnt hv the time to soak the beans for 8 hrs then put it in the oven for 30 mins with water, stopping the microwave every 5 mins or so .. comes out half boiled literally & saves a lot of cook time
if u didnt hv the time to soak the beans for 8 hrs then put it in the oven for 30 mins with water, stopping the microwave every 5 mins or so .. comes out half boiled literally & saves a lot of cook time
tomarnidhi
Well-known member
keep peeled onions in the refrigerator in an air tight container .. your eyes wont water when you cut them
tomarnidhi
Well-known member
Know your Chicken cuts :-
Breast on the bone - These chicken breasts come with the skin on and the breast bone still attached.
Skinless chicken breast - These skinless and deboned split chicken breasts are very low in fat and ideal in stir fries and bakes.
Thigh fillet - These are the skinless and deboned meat from the chicken legs above the knee joint. Best used in slow cooked stews, casseroles and curries.
Thigh cutlet - Here, the meat is left with the skin on and the bone in. This cut can be roasted, barbecued, or added to slow cooked dishes for extra flavour.
Drumstick - The lower portion of the leg quarter, these are a great finger food option. They come with the bone in and skin on.
Drumette- Part of the chicken wing, drumettes are another good finger food option. Best cooked on the barbecue or chargrill.
Wing - An all white meat portion that consists of the drumette, mid-section and the wing tip. Best marinaded and added to a barbecue or baked in the oven.
Maryland - These whole chicken legs are left with a portion of the back bone still attached. They are ideal for roasting and baking.
Mince - A combination of chicken breast meat and maryland fillets that are minced together. Lower in fat and cholesterol than beef mince, it can make a good substitute for other types of mince.
Breast on the bone - These chicken breasts come with the skin on and the breast bone still attached.
Skinless chicken breast - These skinless and deboned split chicken breasts are very low in fat and ideal in stir fries and bakes.
Thigh fillet - These are the skinless and deboned meat from the chicken legs above the knee joint. Best used in slow cooked stews, casseroles and curries.
Thigh cutlet - Here, the meat is left with the skin on and the bone in. This cut can be roasted, barbecued, or added to slow cooked dishes for extra flavour.
Drumstick - The lower portion of the leg quarter, these are a great finger food option. They come with the bone in and skin on.
Drumette- Part of the chicken wing, drumettes are another good finger food option. Best cooked on the barbecue or chargrill.
Wing - An all white meat portion that consists of the drumette, mid-section and the wing tip. Best marinaded and added to a barbecue or baked in the oven.
Maryland - These whole chicken legs are left with a portion of the back bone still attached. They are ideal for roasting and baking.
Mince - A combination of chicken breast meat and maryland fillets that are minced together. Lower in fat and cholesterol than beef mince, it can make a good substitute for other types of mince.
tomarnidhi
Well-known member
The Difference Between Baking Soda and Baking Powder
baking soda and baking powder are both leaveners used in baking, but they are chemically different. The easiest way to explain it is that baking soda is a base—it’s alkaline. Baking powder on the other hand is a mixture of baking soda and a dry acid, such as cream of tartar, and perhaps some corn starch
Substitution
You can substitute baking soda for baking powder, if you increase the amount of acidic ingredients in the recipe to offset the baking soda. You’ll also need much less baking soda as it is 3 times as powerful as baking powder. You’ll need about a teaspoon of vinegar or lemon juice for every 1/2 teaspoon of baking soda.
baking soda and baking powder are both leaveners used in baking, but they are chemically different. The easiest way to explain it is that baking soda is a base—it’s alkaline. Baking powder on the other hand is a mixture of baking soda and a dry acid, such as cream of tartar, and perhaps some corn starch
Substitution
You can substitute baking soda for baking powder, if you increase the amount of acidic ingredients in the recipe to offset the baking soda. You’ll also need much less baking soda as it is 3 times as powerful as baking powder. You’ll need about a teaspoon of vinegar or lemon juice for every 1/2 teaspoon of baking soda.
gaganjoshi
Member
indian food always remain a priority for everyone in a world
tomarnidhi
Well-known member
How to keep your lettuce fresh
store your lettuces leaves(unwashed) in a bowl & keep a paper towel on top.. wrap the top off with cling wrap. This little tip will keep your lettuce fresh for a week
store your lettuces leaves(unwashed) in a bowl & keep a paper towel on top.. wrap the top off with cling wrap. This little tip will keep your lettuce fresh for a week
Miss Alone
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Miss Alone
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tomarnidhi
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^^ We use paarad tikki for the same, 2 tabs for 1 container
good share keep posting
good share keep posting
Miss Alone
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Miss Alone
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Miss Alone
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