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Tips

Preservation
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Roast bananas to get a bunch bread-ready-No need to chase down brown bananas. Ripen a bunch in a flash by baking on a foil-lined baking sheet at 300 degrees for about 30 minutes, depending on size, until the skins are dark brown and the fruit is soft.
Cook bacon between two sheet pans-Baking bacon is a classic kitchen trick to save face—from the fat splatters. Go double-duty next time and layer the pork pieces between two sheet pans, the bottom one slightly larger than the top, to keep the bacon flat and curl-free, too.
Peel a mango with a glass-It takes about 15 seconds! Using a knife, slice thick pieces off the sides of the mango (cutting as close as possible to the pit without hitting it). Set the edge of one mango wedge on the top of a drinking glass and push it down to separate the skin from the flesh. Repeat with the other slice, dump the fruit out of the glass, and slice into bite-sized pieces for fruit salads, smoothies, and salsas.
Test avocado readiness at the stem-Test your toast topping before you slice inside the fruit. Peel back the stem. If it pulls away easily and you see green, you're good to go and can expect creamy, green flesh inside. If it resists, allow it to ripen longer, and if you see brown, the avocado is likely past its prime.
Extend the life of your bananas by wrapping the stems.
Store Greens and Herbs with a Damp Paper Towel
Limp asparagus can be refreshed by trimming off the ends of the stalks and placing it stalk side down into a glass holding 1 1/2 to 2 inches of cold water, place a plastic bag over the tops and then store in the refrigerator for approximately 1 1/2 to 2 hours.
If you need to store asparagus for more than 3 days, store them loose so that air can circulate through the spears, discouraging mould from developing.
Keep your perfume in the closet or drawer.Though the bottle of your favourite perfume comes with this note, but you tend to ignore it. Exposure to sunlight degrades the perfume and change its fragrance.
Store banana leaves like a roll, wrapped in a moist muslin cloth, then placed n a polythene bag. They will stay fresh for a week, if refrigerated this way.
Before storing spices like coriander, cumin, chilli powder, keep them in the strong sun for few hours or lightly roast them in a frying pan.
All ground, dry spices should be stored in a dark place as they tend to lose their flavour in the light.
Butter is best kept in the refrigerator, but as it easily absorbs other flavours, it should be well wrapped and kept away from strong.
Don't wash the eggs for storing. Because the egg shell is covered with a protective coating that aids in maintaining the freshness of the egg by covering the many small holes in the shell, if this mucin layer is removed by washing or buffing, the holes are exposed for bacterial penetration and dehydration, thus hastening deterioration of quality.
To keep cottage cheese fresh, wrap it in a muslin cloth that has been dipped in lemon water.
If leaving white sauce to stand for an hour or two, spread melted butter on the surface so that it forms a thin film thereby preventing formation of skin
Butter is best kept in the refrigerator, but as it easily absorbs other flavours, it should be well wrapped and kept away from strong smelling foods.
Fresh soft dates should be kept in plastic bags in the refrigerator. They will keep fresh for weeks.
To keep carrots fresh for longer, cut the tops off and place them in a plastic bag in the vegetable crisper of the refrigerator.
Wrap half-cut raw mangoes in cling film before storing in refrigerator. The mango will stay fresh longer.
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