1)Cheese melts and blends better if you shred it or cut it into small pieces.
2)Lower-fat cheeses don't melt well
3)Roasting peppers-
Roasted peppers make a great addition to salads, omellets, pizzas, pasta dishes and sandwiches. Roasted peppers are also brilliant on their own. Add a drizzle of extra virgin olive oil, a dash of vinegar, a crushed garlic clove, a little salt and pepper, and you have an appetizer that will endear guests no matter what the occasion. There are a few ways to roast peppers: over a gas burner, and under your oven's grill. Please note: peppers need frequent turning until they blister and char - if any section of the pepper becomes coated with white ash, you're over-roasting. Turn gas burner on HIGH and arrange peppers directly over flame. Roast peppers until blistered and charred, turning frequently with tongs. Place peppers in pan, cover for 10-15 min until cool. The steam will help loosen the skin. Peel away charred skin. Slit pepper in half with paring knife and scrape away seeds....ready to use now!!
4)If u feel salt is more in curries, add a boiled or raw potato...while the curry is on flame... the potato will absorb the excess salt...
5)Add a tsp. of hot oil to homemade pastes of garlic, ginger or green chilli, along with salt to make it last longer ..
6)While whipping cream never overdo it or butter will form . Always whip over a tray of iced water or ice cubes. Whip in sharp upward strokes till soft peaks form.Keep in refrigerator till used
7)Excess tomato puree may be frozen in an icecube tray. Remove frozen cubes and store in a sealable freezer bag, using as and when required
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