To keep milk past its expiration date, add salt. A pinch of salt in a gallon will do it. The salt slows the rate of bacteria growth.
When marinating food keep these guidelines in mind: Certain foods like vegetables or chicken soak up marinades quicker than pork or red meat. For chicken, shrimp, fish or vegetables, 3-4 hours is usually good in the refrigerator. With pork or red meat, 6 hours works nicely, overnight works the best.
No Whipping Cream Light cream can be whipped by adding egg white.
Substitute for buttermilk
3/4 cup [175 mL] yogurt plus 1/4 cup [50 mL] whole milk.
2 tsp [10 mL] vinegar or lemon juice to each 1/2 cup [125 mL] of milk
Substitute shortening If your recipe call for shortening no need to run to the store; you can use oil, just reduce by 1/3.
Potato cutlets- For better salt absorption add it to the water in which the potatoes are boiling.
Brown onions faster- Onions will brown faster if 1/2 teaspoon of salt is added to the onions while frying.
Avoid sticky rice- Add a few drops of lemon juice & a pinch of sugar to the rice while cooking.
Crisp pakodas- Add a little corn flour to the gram flour while mixing the dough.
Easy garlic skin removal- Garlic skin comes off easily if the garlic flakes are warmed a little before peeling.
Safe cooking with oil- Sometimes hot oil starts foaming and starts rising in the pan. Dissipate the foam to avoid this situation by adding a marble sized ball of tamarind to the oil.
Removing fat from soups- Fat can be easily removed from hot soup by floating a large lettuce leaf on the surface.
Crisp onions better- Onions will turn out crispier if soaked in milk for a little while before frying.
Perfect rice- Add a few drops of lemon juice and 1/2 tsp. ghee while cooking rice to make it whiter and keep the grain unbroken.
Salty soup fix- Place a raw potato in the bowl & it will absorb the extra salt.
Prevent egg smell in cakes- To get rid of the smell of eggs in the cakes, add one tablespoon honey to the cake batter while beating it.
Fluffier idlies- Never beat idli batter too much because the air which has already incorporated during fermentation is lost.
Fluffier idlies (another way)- While grinding rice for idlis, add 1/5 quantity of soaked flaked rice (poha).
Crisp dosas- To make dosas more crisp, add half a teaspoon of fenugreek seeds to the lentil and rice mixture while soaking.
Crispy lady finger (okra) – While cooking add a few drops of lemon juice OR a spoonful of curd to the ladyfingers for a crispy taste.
Perfect taste in recipes using yogurt/curd- Some recipes use yogurt/curd which may curdle while cooking. To prevent curdling, don’t add salt until yogurt/curd is cooked.
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