Best way to peel Ginger |- Reduce Muscle Soreness and Wastage
If you, like me – enjoy using ginger in my cooking extensively – this Kitchen Hack on ‘ The best way to peel ginger’ will be useful.
I use ginger in most of my savory cooking. Although sometimes I don’t bother peeling the skin, in dishes like Asian Stir-Fries. In other dishes like curries or to make the all important Ginger – Garlic paste (A must have in the Indian Kitchen), the ginger simply must be peeled.
Whether you peel a lot of ginger or just a few knobs, it’s always a good idea to waste less. In some parts of the world fresh Ginger can be quite expensive. Having to peel a lot of ginger with a knife can often cause muscle soreness. I remember the time I had to peel 6 kg of ginger in one go… towards the end I was just slicing away the precious flesh to get the task over and done with.
This method proved to become a fast favorite. No more Knives or Peelers. Watch the video. I hope this is helpful to some of you.
SMOKING POINT AND PREFERRED CULINARY USES OF COOKING OILS
Different oils have different smoking points making them better or least suitable for different cooking methods. Other factors to be considered are the aroma and flavor. Here is a list of various cooking oils with the corresponding smoking temperatures and culinary uses. Hope it is useful for some of you.
|Oil Name||ºC||ºF||CULINARY USES|
|Avocado oil||271||520||Frying, sautéing, flavoring oil, salad oil|
|Safflower oil (linoleic)||265||509||Cooking, salad dressings|
|Rice bran oil||254||489||Cooking, frying, deep frying, salads, dressings. Very clean flavoured & palatable.|
|Mustard oil||254||489||Cooking, frying, deep frying, salads, dressings, marinades, flavoring.|
|Ghee, clarified butter||250||482||Deep frying, cooking, sautéeing, condiment, flavoring|
|Sunflower oil (linoleic)||246||475||Cooking, salad dressings, margarine, shortening|
|Olive oil (extra light)||242||468||Sautee, stir frying, frying, cooking, salad oils, margarine|
|Canola oil||242||468||Frying, baking, salad dressings|
|Soybean oil||241||466||Cooking, salad dressings, vegetable oil, margarine, shortening|
|Corn oil||236||457||Frying, baking, salad dressings, margarine, shortening|
|Sesame oil (light)||232||450||Cooking, deep frying|
|Peanut oil||231||448||Frying, cooking, salad oils, margarine|
|Palm oil||230||446||Cooking, flavoring, vegetable oil, shortening|
|Olive oil (refined)||225||437||Sautee, stir frying, cooking, salad oils, margarine|
|Almond oil||221||430||Baking, sauces, flavoring|
|Cottonseed oil||216||421||Margarine, shortening, salad dressings, commercially fried products|
|Olive oil (virgin)||215||419||Cooking, salad oils, margarine|
|Grapeseed oil||204||399||Cooking, salad dressings, margarine|
|Walnut oil||204||399||Cooking (most chefs refrain from using walnut oil for high temperature cooking, as heating removes some of the oil’s flavour & nutrition and produce a slight bitterness), cold dishes, salad dressings|
|Butter, salted||200||400||Cooking, baking, condiments, sauces, flavoring|
|Butter, without salt||200||400||Cooking, baking, condiments, sauces, flavoring|
|Olive oil (extra virgin)||190||374||Cooking, salad oils, margarine|
|Coconut oil||177||351||Commercial baked goods, candy and sweets, whipped toppings, nondairy coffee creamers, shortening, regional stir frying|
|Sesame oil (dark)||177||351||Cooking|
|Hemp oil||165||329||Cooking, salad dressings,|
|Margarine, soft||160||320||Cooking, baking, condiment|
|Butter oil, anhydrous||150||302||Cooking, baking, condiment, sauces, flavoring|
|Margarine, hard||150||302||Cooking, baking, condiment|
How to Sprout Mung Beans
Sprouted Mung Beans are a good source of minerals such as iron, potassium, folate and vitamin C. They are also a good source of protein. Often some of the most nutritious foods like Beans, cause flatulence and bloating. However sprouting these beans reduces the flatulence. Great to toss into Salads or Light Stir Frying. I am trying to incorporate this into my diet to increase my iron intake. The low calories are a great plus. Although Sprouted beans and Mung Beans are available in the supermarkets, nothing beats the freshness and flavor of making your own. Today I’m sharing how to sprout mung beans, the way I do it at home. I learnt this in primary school and its a great method.
You are here: Home > Vegetarian > How to sprout Mung Beans
Recipe Name: How to Sprout Mung Beans
Recipe Type: Basics
Author: Shana c/o Recipes ‘R’ Simple
Prep time: 5 minutes
Soaking time: 24 hours
Resting Time: 24 hours
Total time: 2 days
Yield: A large bowlful of Mung bean sprouts
Tomato Ketchup Recipe
Are you someone who likes a lot of ketchup with just about anything?
My daughter Loves Ketchup. She will ask for it with her Pasta, Fried Rice, Fries and she likes a LOT if it. I wasn’t sure about giving her the bottled stuff regularly so I made my own. And I must say – Its just like Real Ketchup. Try this Ketchup Recipe if you love the stuff, need to make LOTS of it or just have a Lot of Tomatoes or Puree laying around.
Tomato Ketchup Recipe
- (for 5 cups of Ketchup )
- 2 kg Tomatoes – use only Ripe & Firm Bright RED Tomatoes
- 1 cup sugar (adjustable)
- ½ cup of vinegar (adjustable)
- 1 tsp ginger paste
- 2 tsp garlic paste
- ½ tsp onion powder – optional
- ¼ tsp cinnamon powder – optional
- 1 tsp salt
- 2 tsp paprika powder or mild chilli powder – use a bright red chili powder that smells good.
- Boil a large saucepan of water.
- Add the washed tomatoes.
- Boil for 10 minutes, no more. Drain.
- Peel the tomatoes under running water.
- Blend the tomatoes to a puree. Strain if possible.
- Pour the Blended Puree into a heavy bottomed saucepan.
- Add the ginger paste, garlic paste and heat.
- Add sugar , a little at a time. Bring to a simmer.
- Once the sugar is dissolved, add the salt and vinegar.
- Simmer on VERY LOW heat for about 1 hour, stirring every now and then.
- Half way through, add the paprika or chill powder. (It must not be too hot and it must have a good aroma and bright color, or it will effect the look and aroma of the ketchup)
- Also add onion powder and cinnamon powder, if using.
- When the ketchup is thick and smooth and coating the saucepan, remove from heat.
- Allow to cool and stir in a large (sterilized) jar/ bottle.
- Refrigerate for 1-2 weeks, using a sterile spoon to use each time. Or store in a squeezable bottle with nozzle.
- If you would like to make a smaller batch of Tomato Ketchup, use 1 ½ cups of tomato puree, 1 large clove of garlic – crushed to paste, 1 pc of ginger – crushed to paste, 1 ½ or more Tbsp of Sugar, 1 Tbsp Vinegar and ¼ tsp salt. Method is the same, cooking time will be about 15 minutes.
Tomato Ketchup Recipe
Did you enjoy our Home Made Tomato Ketchup Recipe Let us know.
- You can make different types of ketchup, by adding some spices like bay leaves and chillies to make it spicier.
- Instead of boiling the tomatoes first, you can blend fresh tomatoes to a puree, strain and then continue with the simmering. I can’t decide yet which is better.
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You are here: Home > Useful TIPS (Kitchen and Cooking) > Baking Tips
Baking is an art. Baking is fun. Baking is about precision, timing and knowing your basics so that all your effort pays off in the end. Here are some tips and techniques that all home bakers should know.
This post will be updated regularly with facts as I am able to add them.
WHAT KIND OF OVEN ?
White Christmas Snack with Coconut
These No Bake White Christmas Snacks are great for festive times. They look lovely and taste great. Flavored with coconut and milk – a real treat. Depending on the occasion you can change the color of the added ingredients : here it’s a Christmas Theme so we use Green and Red Glace cherries.
Lemongrass, (Cymbopogon citratus) is a stalky plant, a perennial with a lemony scent that grows in tropical climates, most notably in Southeast-Asia. A common ingredient in Thai cooking, lemongrass provides a zesty lemon flavor and aroma to many Thai dishes. Lemongrass is also thought to have numerous health benefits ,
When purchasing lemongrass, look for firm stalks (not soft or rubbery, which means it’s too old). Lower stalk should be pale yellow (almost white) in color, while upper stalks are green (do not purchase if outer leaves are crusty or brown). Usually fresh lemongrass is sold in groupings of 3-4 stalks, secured with an elastic band. Stalks are approximately 1 foot long (or more). Look for fresh lemongrass at your local grocery store or Asian market. If you can’t find it with the fresh produce, check the freezer section – lemongrass stalks are also sold in frozen packets.
What part of Lemon Grass do I use for Cooking?
To use ; cut off the root tip, peel off the tough outer leaves, and cut away the top part of the stalk. It is the bulb section, (the paler,fleshier part) that is used.
The leaves however can be boiled to give aroma to soups, curries etc.The stalk will last for several days in the fridge or can be chopped and frozen for later use.
In aromatherapy, lemongrass essential oil is a toning, revitalizing, and antiseptic herb. It is used to treat circulation, digestion, as a muscle toner, and for acne and oily skin. It blends well with basil, geranium, jasmine, and lavender. It is excellent for post-diet saggy skin.
Removing rust stains
Cast Iron Skillets:
Why they are preferred for certain dishes:
- Studies have shown that cooking in iron pots can help reduce the risk of anaemia. When you cook food in iron skillets, it reacts with the metal surface. As a result, iron gets released in the food. This is why green vegetables cooked in an iron wok become darker in colour!
- Iron pots and pans heat up evenly and keep food warm for a longer time. They are also ideal for slow cooking.
However the following notes to be taken into consideration
It is best not to cook in Iron pans every day. Using it only two to three times a week can help to prevent an overload of iron in your body.
Sour or acidic foods may react with the iron to create an unpleasant metallic taste. Lemon, Vinegar or Tomato based dishes etc are best cooked in other cookware.
It is best not to use dish soap at all but if you need to : Wash iron pans with a mild detergent and dry immediately with a kitchen towel. Wipe with a thin coat of vegetable oil all over to protect it from rust.
Water and other fluids should not be stored in iron cookware. Iron reacts with moisture and forms rust. Drinking water will be contaminated. For the same reason, any food cooked in iron cookware should be transferred immediately to a glass or enamel dish.
Transferring food to other cookware will keep the food from going dark, and changing in taste as well.
- Difference between Cast Iron and Carbon Steel woks or skillets.
- Carbon Steel is lighter, tougher and arguably more responsive to heating/cooling (traditional woks are carbon steel).
- Widely, Cast Iron is preferred over carbon steel for everything except the Wok.
- If seasoned and maintained correctly, both have the same non-stick properties as teflon without the leaching chemicals or flake factor.
- Carbon steel is preferred for its ability to heat up rapidly to the correct high temperatures and once well seasoned will have a natural non stick patina surface that lasts.
- Some Carbon Steel woks come from the store with an anti-rust oil applied to it.Rinse and dry thoroughly over your stove burner.
Seasoning,Cleaning and Preventing Rust on Carbon Steel:
After initial cleaning and wiping dry, Put in two tablespoons of cooking oil [any will do except olive oil, groundnut is preferred]. When the oil is warm rub the interior with a paper towel until the whole surface is lightly coated with oil. Heat the wok on very low burner for about 15 mins wiping occasionally with more oil. You will see it start to darken in colour. This means your wok is becoming seasoned and with use it will get darker and even black.
Never scrub your wok after it has become seasoned especially with any harsh cleaners or metal scouring pads. Just wash it gently under the tap with plain hot water and gently wipe off food debris with a sponge or traditionally with a Bamboo brush cleaner.
If food has burned on or you think it has to be washed more thouroughly, try to remove food debris as carefully as possible without harsh detergents or scouring pads. Rinse and dry the inside and outside with paper towels. Then to finish drying, place the wok over a medium heat and ‘burn’ to sterilise it ready for your next cooking session. Wipe the inside of the wok with a small amount of oil and season as before.
Always remember to season before storing for any lengthy period of time to avoid rusting. If rust does occur gently remove this by using a little cream cleanser on the spot and then re-season.
Do not put the wok in the dishwasher. If rust appears or it is accidentally cleaned in the dishwasher, simply re-season it, being careful to remove all the rust. The wok will build up a black layer, but don’t worry this will prevent it going rusty and helps the non stick process.
Removing Rust Methods for Cast Iron and Carbon Steel
Wash with water and gentle detergent once. Scrub if needed. Dry completely outside and inside with towel.
- Add lemon juice or vinegar and a good spoonof salt.
- Scrub gently for 10 minutes.You will see the liquid turning dark.
- Rinse out. Scrub well with steel scrubber(Important:You will never use steelscrubber on the pans once seasoned)
- Dry well with paper towel. Add lemon juice/vinegar again and Sprinkle Baking Soda all over surface. Allow to sit for a few minutes. Scrub again.
- Rinse. Dry Immediately with kitchen towel.
- Continue to Season: Place cookware on stove on gentle
- heat and apply a thin coating of oil all over the surface. Allow to warm up.Wipe with kitchen paper towel till it no longer returns color.
- Allow to cool. Also apply a thin layer of oil on outsides and store till next use.
- After Cooking: Once a wok/skillet is ‘seasoned’ it should never be scrubbed with steel scrubber or You will have to ‘re – season’ from scratch.
- If food has stuck to bottom Pour water and bring to boil. Add mild detergent and allow to sit, overnight if needed.
- In the morning, scrub gently with a plastic brush or scrubber. Rinse. Dry. Apply a thin coat of oil each time before setting away for best results.
- Over time, with well seasoning your cast iron and carbon steel will give the best non- stick effectiveness and you wont be able to do without them. They last a lifetime.
- If at any point you want to scrub your woks clean. Do so and repeat the entire process.
‘Cream of Tartar’ Uses
Cream of tartar (potassium bitartrate/potassium hydrogen bitartrate/potassium acid tartrate) is a by-product of the wine-making process. It is obtained from a crystalline acid that deposits on the sides of wine barrels. Here are ways to use it.
- Clean a tub stain: Fill a small cup with cream of tartar; gradually add drops of hydrogen peroxide to form a paste. Use this paste to cleanse a bathtub stain; simply apply, leave to dry, and then wipe off. The stain will come off with it.
- Fix discolored aluminum pots: Dissolve 2 tablespoons of cream of tartar in 1 quart (1 liter) of water. Bring to a boil in the discolored pot for 10 minutes. Discard and the stain should be gone. Cream of tartar can also be used to clean brass and copper cookware.
‘Cream of Tartar’ Uses
- Cream of tartar is usually sold in the baking section of the supermarket.
- Store cream of tartar away from humidity. It will form lumps and eventually clump together if humidity affects it. Store in a cool, dry place and replace if it clumps. If kept in an airtight container, it can last for a long time.
- While it is possible to substitute cream of tartar, it’s not really an ingredient that should be substituted and it is best to get the cream of tartar if you can.
- Grapes are the only significant source of tartaric acid; hence the production of it from wine-making.
‘Cream of Tartar’ Uses
- Cream of tartar has a high potassium content. Be aware of that if you have kidney disease or cannot pass potassium easily.
- Too much cream of tartar can have a laxative effect but in the usual small amounts it is used, it should be fine.