Thursday, May 19, 2011
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Cutting and Peeling Tips

5/19/2011 03:26:00 PM
How to Preserve Vitamins and Minerals:

- Wash vegetables before peeling or cutting to preserve the water soluble vitamins

- Peel vegetables as thinly as possible to preserve the minerals and vitamins.


Preserve Fruits and Vegetables Colours:
- Soak potatoes and eggplant after cutting, to avoid discoloration.

- 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.


- If you boil vegetables in water, do not throw the water, keep it to make gravies.

Storing Vegetables and Fruits Tips:
- 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.

- Wrap bananas in paper before storing, and never store in fridge.

- Wrap the fruits and vegetables in newspaper before refrigerating to keep them fresh for long.

Peeling Tips:
- 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.

- Soak potatos for 10 mins in water before peeling it. It would be easier to pill skins of potatoes after this.

Cutting Tips:
- 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 (bhutta). 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.

- Chopping dry fruits - Freeze them first for one hour & then dip the knife into hot water before cutting them.

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