Wednesday, September 3, 2008

Tips On Cutting & Peeling

  • Wash vegetables before peeling or cutting to preserve the water soluble vitamins.

  • Peel vegetables as thinly as possible to preserve the minerals and vitamins.

  • Soak potatoes and eggplant after cutting, to avoid discoloration.

  • If you boil vegetables in water, do not throw the water, keep it to make gravies.

  • To avoid browning of apples after cutting, apply a little lemon juice on the cut surface. The apples will stay and look fresh for a longer time.

  • Keep coriander leaves in a muslin (cheese) cloth bag in the refrigerator. They will remain fresh for a longer time.

  • Remove the stems of green chilies while storing them .This will help them to stay fresh for long.

  • After peeling onions cut in half and soak in water for about 10 minutes before cutting to avoid crying.

  • Soak almonds in a cup of boiling water for 10 minutes .The skin will peel off easily.

  • Chopping vegetables can be done in different ways using a sharp knife and a wooden chopping board. Cutting on a marble slab will blunt your knives.

  • Wrap the fruits and vegetables in newspaper before refrigerating to keep them fresh for long.

  • Chopping dry fruits - Freeze them first for one hour & then dip the knife into hot water before cutting them.

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