Cooking hacks:
Cooking hacks are clever techniques, tips, or shortcuts that can help simplify and enhance your cooking experience. Cooking hacks and tips are like secret ingredients in the recipe for kitchen mastery.
In the world of culinary, it's an art form sprinkled with the magic of ingenious hacks and time-saving tips. They're the shortcuts, tricks, and nuggets of wisdom that elevate your culinary skills and make your time in the kitchen more efficient and enjoyable.
These hacks help to save time, reduce waste, improve flavor, or make cooking more efficient. Believe me, these hacks are your best companions in the culinary world.
So, join me, on this culinary voyage, where hacks and tips are the secret ingredients that turn ordinary meals into extraordinary experiences. Let the kitchen magic begin!
1. Easy cabbage shredding, use a peeler for thin shredding. It is very fast and quick.
2. It is easy to peel the potato skin before boiling it. Time is saved and quickly start cooking it.
3. Extra kneaded chapati dough can be frozen in the zip lock for future use. It becomes very handy during busy routines.
4. Hung curd water can be used for kneading chapati dough, and for making dhokla batter.
5. Leftover cooked dal can be used to knead roti dough. You add some flavors to it. Tastes great and it is nutritious too.
6. While making basic gravy for curries, add half a cup of hot water.
7. Whisk half a cup of yogurt and milk and add it to the gravy. It tastes great and it is low in fat.
8. Use almond paste instead of cashews. It is healthy and tastes delicious.
9. Don`t peel the carrots, apples, or ginger. Peels contain vitamins and fiber. Include it.
10. Red onions are the best for cooking. It is rich in sulfur and boosts the immune system. It is more flavorful than the white onions.
Please leave your valuable comment. Follow me on: Facebook Instagram If you have tried the recipe pls post the pic @mypassionatekitchen on Instagram and My Passionate Kitchen Facebook page.
You also like to read Glossary of Indian Spices (Masala Dhaba)
Comments