Free Cooking Tips
Cooking is common to all walks of life,
it will vary due to cultural application and techniques,
but it serves the common purpose of filling up an empty stomach.
That is if cooking is considered as a basic need.
Cooking for many is an art form and includes a touch of emotion and personality.
We hope the following free cooking tips will be of interest.
COOKING TIPS FOR MEAT:
- Cook meat at moderate temperature to avoid nutrient loss and drying.
- Tough cuts must be marinated.
- Let excess fat from meat drip before discarding by broiling or roasting
- Use bones to create soup stock. This can be achieved by boiling.
- Never over-cook meat.
COOKING TIPS FOR VEGETABLES:
- Do quick washing and avoid too much soaking
- Cook them in covered casseroles
- Save the remaining cooked water from vegetables for sauces, gravies, rice and cereals
- Do not over-wash vegetables and try to avoid peeling. Scrub skin and cook.
- Steaming is better than cooking in water. Use smaller amounts of liquid.
- Bring the water to boil for up to 2 minutes before adding to prevent excessive loss of nutrition
- Avoid placing canned vegetables near heated areas like stove and refrigerators to avoid nutrient loss
- Let unripe fruits ripen at room temperature
COOKING TIPS FOR FISH AND SEAFOODS:
- Do not remove shellfish from shell to retain natural flavor and nutrients with the exception of shrimp, which takes only 3 to 5 minutes to get done)
- Cook very quickly at a very high temperature to avoid the meat from getting tough
COOKING TIPS FOR CEREAL, PASTA, GRAINS:
- Always add pasta to boiling water and cook for the right amount of time. Drain in a coriander and rinse with cold water to stop the cooking and prevent sticking
- Adding tablespoons of oil to boiling water will help prevent pasta from sticking to each other
- Uncooked cereals can be mixed with other varieties to enhance the nutrient value.
- Over toasting bread destroys Vitamin B
- Skimmed milk powder can be added to cooking water of cereals to add protein
COOKING TIPS FOR DRIED BEANS:
- Store in a dark place to avoid losing Vitamin A, which is sensitive to light
- Avoid nutrient loss in beans by boiling quickly for 2 minutes,
remove from stove and let stand for an hour.
This method is equivalent to soaking the beans for several hours
COOKING TIPS FOR OIL AND MARGARINES:
- Oil is better than solid fats in the form of margarines and butter.
To substituting oil for butter use 7/8 cups of oil for every cup of butter or shortening required in the recipe
COOKING TIPS FOR SWEETENERS:
- Instead of using white sugar, try using the following healthy substitutes:
* HONEY - a more concentrated sugar, where 3/4 cup can substitute for a cup of sugar in a recipe
* MOLASSES - often used in baked goods such as bread, it is also good in ham. It has a distinct flavor. For each cup of molasses, reduce liquid by 1/4 cup, add 1/2 tsp. Baking soda to neutralize the acidity
 Cooking Light Annual Recipes 2007 (Cooking Light Annual Recipes)
Published: 2006-11 Hardcover
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