- Preserve
ginger-garlic paste:-Fry them in oil before grinding and
store in the same oil.
- After
chopping raw garlic, rub your fingers thoroughly with
the bowl of a stainless steel spoon under running water.
Then wash your hands with soap. The metal magically neutralizes
the garlic fumes.
- Garlic
peels easily if it is first crushed slightly on the grinding
stone.
- Keeping
Garlic fresh for a longer period - Peel and mince a full
garlic then place it in a small jar and cover with olive
oil. You can refrigerator it for about 1 week & to
your great surprise it will remain fresh & will give
you the same garlic-flavor.
- Zap
garlic cloves in the microwave for 15 seconds and the
skins slip right off!
- Soak
the garlic flakes in a cupful of water for five minutes
before peeling.
- Selecting
garlic -It should be big, plump and firm, tight silky
skins with its paper-like covering intact, not spongy,
soft, or shriveled.
- When
a recipe calls for adding oil, garlic, and onions to a
pan, always add garlic last. This keeps it from burning
and tasting bitter.
- Keep
chapatis soft & fresh by place a few pieces of ginger
in the container.
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