Cooking Tips

DON'T FORGET THAT:

• Solid foods take longer to cook than puree food stuffs.
• Chopped foods will cook faster than chunks of foods.
• Many containers in the microwave may not cook evenly since cooking time varies. 
• Food containing water, fat and sugar will cook faster than dry foods with less fat or no sugar.

THE PANTRY

A cool, dry airy cupboard is ideal for most non- perishable foods.

Oil:

• Olive oil, perfect for all basic cooking.
• Groundnut oil  for deep frying.
• Walnut oil for salads
  

Fresh Herbs:

• Herbs in pots can be kept on a windowsill until used up.
• Packets or fresh herbs go into the refrigerator but bunches of fresh coriander and flat leaf parsley keep well - and look attractive - standing in a jug of water on a kitchen shelf.

Spices:

• Buy in small quantities so that you can use them up while they are fresh and fragrant.

Nuts:

• If you buy large quantities, keep them in the freezer to stop them going rancid. You can use them straight from the freezer. 
  

Flavourings:

• Sea salt: I like the light flaky kind that crumbles in your fingers.
• Soy sauce: Good  quality, made without coloring or caramel.
  
• Black peppercorns in a grinder.
• Red and white wine vinegars, rice and balsamic vinegars.  
  

 List of terms used generally:

Blanching :  This term is generally used to loosen or whiten the skin of the vegetable. Soak the vegetable in hot or boiling water for few minutes, pour off the water. Immediately rinse with cold water. This helps to loosen the skin.

Crushing :    Mashing dry food until the consistency of coarse powder.

Season :      To add salt, spices and other ingredients to increase the flavor of a dish.

Simmer :     To cook a liquid barely at the boiling point.

Chopping :  Cutting the ingredients into small pieces.

Grating :    Grating is a method by which food material is converted into fine particles by being rubbed over a rough perforated grater or plate.