Hello Everyone...
I made this topic because hencefort you dont have to open a new topic for asking to someone...
You Can ask it here...
And Please Dont Open A New topic !
Here I will give tips for cooking...
Thank You
Pia
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Tip Of The Day :
Always cook the rice less than fully done. A little amount of cooking continues when you take the dish off the stove. This technique keeps the grains from lumping together.
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Tip Of The Day :
Don't overcook your soups. It tends to lose color and body...
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Tip Of The Day :
| Better Baking | ||||||||||||||||||||
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A good cooking tip: leave 2 inches of space between the oven walls and your baking sheet for good circulation. Also remember to use top quality bakeware for best results. Without high quality bakeware you risk uneven baking and burning ******************************************
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Extra tips :
Kitchen 101: The Basics
Even world-class chefs have to start somewhere. Here are some basic tips for getting off on the right foot in the kitchen.
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Biscuits will be crisp on the outside and flaky in the center if you roll the dough thin and fold it over once before cutting out biscuits. They'll also split open easily when you're ready to butter them.
To re-freshen and heat biscuits, put them in a well-dampened paper bag, twist it closed and put in a 300 oven for several minutes or until warm.
If you want soft-sided biscuits, bake them in a pan with sides and put the biscuits close together.
If you want crusty biscuits, bake them on a cookie sheet and place them apart from each other.
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Recipes: Where to Find 'Em
If you've never actually looked for recipes, you've probably never taken notice of them. But once you start keeping an eye out for recipes, you'll find them everywhere! Here's a list of some places you can find fantastic recipes:
Getting Creative in the Kitchen
Once you get the hang of reading recipes and mastering some meals, you can get creative in the kitchen! Let loose and:
Most of all, don't be afraid to fail a few times. Cooking is like anything else - it takes practice. So even if no one likes your banana tacos, just remember: delicious meals come out of creative (and adventurous) minds.
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How to melt chocolate
Please note that melting chocolate is not the same as tempering chocolate. Tempered chocolate has been subject to certain temperatures and techniques that alter its chemistry. Tempering produces the texture and sheen we expect from fine chocolate candies. To temper chocolate, consult a candy cookbook.
The enemy of melted chocolate is water. Even a hot and humid day can ruin your efforts. Be absolutely sure that hands, utensils, bowls, surfaces - everything that comes in contact with the warm liquid chocolate - are bone dry. One drop of water in warm melted chocolate will cause it to seize (bind, clump and turn grayish in color).
The second nastiest enemy of chocolate is too high heat. It's so easy to scorch! No matter what method you choose to melt chocolate, use patience. Do not take shortcuts.
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Cookie cutters
"Cutters should be sharp, with no rough edges. If the cutter sticks to the dough, dip it in flour each time you use it. Always start cutting at the edge of the rolled-out dough and work toward the center, cutting the cookies as close to each other as possible."
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Brown Sugar
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Flour
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Bananas
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Put some neem and turmeric pieces or garlic flakes in the container where you store rice or grains, in order to keep away insects.
To adjust salt in curries add roasted rice powder.
If the curd is too sour, add 4 cups of water to it. After half an hour, remove the water collected on top.
When you cook dal add some refined oil or garlic. It will reduce gas trouble.
Keep rice flour and basin in a polythene cover in refrigerator when you want tem stored for a long time.
Add some vinegar in the boiling water before steaming potato.
For crispy dosas, add a teaspoon of tur dal gram) and some fenugreek seeds while soaking rice
Add a pinch of corn flour to the jar of salt to prevent it from getting damp.
While chopping raw bananas and potatoes, put the pieces in a bowl of water to avoid it from turning black.
A bay leaf added to the flour container will keep the flour free from moisture.
To peel garlic flakes easily, wash and soak them in cold water for about an hour.
Green peas will retain their original colour, if you add a pinch of sugar while boiling.
Leafy vegetables will remain fresh longer, if wrapped in news papers when you are storing.
If you don't have any cream to add in the soup or gravy, add a mixture of butter and milk.
Apply some oil on the sides of the vessel in which you boil milk, in order to avoid it from overflowing.
After extracting butter from milk cream, add a little milk or curd to the residue and boil. You will get soft 'Paneer'.
For thick cream, cover the milk vessel with a thin muslin cloth and refrigerate over night.
Barley powder will increase the taste of meat and vegetable curries.
You can make tasty chappathi by mixing equal proportion of wheat flour and barley.
While boiling eggs, put a hole with a pin on the rounded portion of the egg so that the shell won't break when boiling.
Keep boiled eggs in cold water for 5 minutes, this will make removal of the shell easier.
Cut boiled eggs with a knife dipped in hot water to avoid breaking.
Boiled eggs will last longer, if you store the shelled eggs in a bowl of cold water in a refrigerator.
If the bread is too soft to cut into pieces, hold the knife close to a flame and then slice the bread with it.
If you need only the egg white, for storing the remaining yolk, cover the yolk with water or milk and keep in a cool dark place. Just drain off the liquid before using the yolk.
Add a little powdered lemon rind to puddings or deserts to avoid the smell of egg.
If you want to make crispy potatoes or banana chips, sprinkle salt water over them while frying.
Soak almonds in warm water for a minute, if you need to peel them quickly.
If a curry turns out too salty, garnish it with some grated coconut mix with cumin powder.
Add a pinch of sugar while cooking spinach, it will retain its green colour.
Dal will cook well, if you add a little sesame oil while cooking.
To make the 'poori' more tastier, add one tablespoon semoline for each 100g wheat flour.
Add 1/2 teaspoon of baking soda while mixing the dough for 'chappathi' to make it soft.
For making soft sauce, add some paneer.
Adding turmeric will help pickles from getting spoilt.
Check this thread: http://www.india-forums.com/forum_posts.asp?TID=279206&P N=1&TPN=1
The recipe is posted there. 😊
Hello,
Yes ofcourse..
here :
| MUFFALATTA OLIVE SALAD SANDWICH | |
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Salad:
4 cloves garlic, finely minced
1/2 c. chopped green stuffed olives 1 c. chopped oil cured black olives, (pitted) 4-5 pepperoncini, minced 1/2 c. roasted red peppers, chunks 1 c. olive oil 3 tbsp. fresh parsley large pinch red pepper flakes 1/4 tsp. each oregano and basil 2 tbsp. white wine or balsamic vinegar Sandwich:
1 large round loaf bread
1/3 lb. salami, thinly sliced 1/2 lb. Provolone, thinly sliced 1/2 red onion, sliced in circles 1/2 lb. Havarti cheese, thinly sliced 1/3 c. Prosciutto or Capicola ham, thinly sliced Combine ingredients for salad and allow to stand overnight so that flavors can mingle.
Slice the bread in half, slicing off the top portion (like a cap) and scoop out some of the center of loaf. Drizzle oil from salad on both top and bottom halves, using a good deal of the mixture for the bottom half.
Layer the olive salad, cold cuts, cheeses, and layer again until all ingredients are used. Top with bread top (cap). Slice into 6 wedges.
Variations: Thinly sliced pancetta may be sauted and used in addition to other cold cuts.
A unique muffalatta-like calzone can be made by using home-made bread dough. Add 1 tablespoon crushed fennel seeds and 1/2 teaspoon each oregano, basil, and rosemary to the dough.
When preparing the salad, use 1/2 cup less olive oil.
Roll out to a 14x9 inch rectangle, brush with olive oil, layer on the salad and cold cut ingredients, sprinkle with fresh mozzarella and chunks of ricotta cheese, roll up and pinch closed. Allow dough to rise until nearly doubled and bake until golden. Don't forget to cut a vent hole in the dough to allow steam to escape. This recipe is a nice take-along for picnics and Summer day trips. | |
| CUBAN SANDWICH | |
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Traditional Ingredients:
3 slices (almost shaved) of boiled ham
3 slices of turkey (optional) 3 slices roast pork hot or cold 3 slices of salami 3 slices of Swiss cheese 3 or 4 slices of pickles 1/3 cut Cuban bread hard crust Optional Ingredients:
3 slices of tomato
4 slices of green bell pepper 3 slices onion 1/3 cut French or Cuban bread 1 leaf romaine lettuce mayonnaise, mustard to taste It is important that the sandwich be prepared on Cuban bread, French or Italian bread - any artisan style bread with a hard crust.
All cold cuts should be sliced very thinly; almost shaved. Slice the bread in an open faced fashion and spread lightly with mustard first, then with mayonnaise. Remember this is not entirely traditional, but still good.
Add the ham (roast pork), turkey and salami. Next add a layer of tomato, pepper, onion and lettuce. Top the sandwich and press.
Press the sandwich on a hot skillet with a weight on top. A suitable weight would be a heavy (clean) cast iron skillet that has been heated until sizzling.
Or better yet, use a sandwich press or panini grill if one is available.
Cuban Sandwiches and their variations are sold in almost every Deli or Restaurant in Tampa, Florida. Cuban sandwiches are good cold and for picnics or take-alongs, too. | |
Instructions
Related Recipes
Retrieved from " http://recipes.lovetoknow.com/wiki/Adelaide_Sandwiches_Recip e" | |||||||||||
Egg Salad Sandwiches This easy egg salad recipe makes a nice change from tuna or peanut butter and jelly! Ingredients: 8 large hard-boiled eggs, cooled and shelled 1/3 c mayonnaise 1/3 c plain nonfat yogurt 3 tb pickle relish 1 tb minced onion 1 ts Pepper Dash salt
In a medium bowl, mash eggs. Add mayonnaise, yogurt, pickle relish, onion, pepper, and salt to taste; mix well. Serve on bread or toast, or cover and chill for up to one day. | |||||||||||
I hope that Helps....
Priya
