Arrange all the items used for cooking, so as to be easily accessible.
Label the containers for quick reference.
Wash vegetables before cutting to avoid loss of soluble vitamins and minerals.
Peel vegetables as thinly as possible to preserve the minerals and vitamins.
Do not throw the water used to boil vegetables.
Soak onion in water before peeling it.
Soak rice for a while before cooking.
The order of preference of food should be steamed, boiled followed by fried.
To obtain maximum juice from lemon, soak it in luke warm water for a while before cutting.
To reduce fat in the chicken, remove the skin before marinating it.
The thicker the fish, the longer is the duration of cooking it.
Don’t overcook fish if you don’t want to lose its flavour and texture.
During non-season of tomatoes, tomato puree, ketchup or sauce can be used in gravies.
Use thick bottom vessels to avoid burning.
Before boiling milk, pour a little water in the empty vessel. This prevents sticking.
Add a pinch of salt on oil while deep frying to have less oil consumption.
To remove stains from cooking utensils, rub with a little salt while washing.
In the U.S., one cup (8 fluid ounces) is equal to 237 milliliters, In the U.K., one cup is 227 millilitres and in Australia, one cup is 250 milliliters.
Three teaspoons equal one table spoon.
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Useful cooking tips
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