Few Tips On How To Bring Out The MasterChef In You!

One of the most frequent complaints we hear at home is,”Why doesn’t it taste the way it does in the hotel ?”, to which are moms reply,”They add stuff that aren’t good for health!”. And that’s the end of the discussion.

Do you want your family to appreciate your cooking? Do you want your dishes to be at par with the ones bought at the restaurant? Do you also want to make sure that taste-enhancers which are bad for the stomach are not used and yet be able to serve food that is absolutely finger-licking good? Then this is a must read for you!7

Here are a few amazing tips  that can simply lift the flavors and turn you into the MasterChef of the house (All the immunity pins are yours, I guarantee!).

1.Store spices in a cool, dark place, not above your stove. Humidity, light and heat will cause herbs and spices to lose their flavor.


2.Cook pasta 1 minute less than the package instructions and cook it the rest of the way in the pan with sauce.

3.If you find you need more oil in the pan when sautéing, add it in a stream along the edges of the pan so that by the time the oil reaches the ingredient being cooked, it will be heated.

4.When you deep-fry, hold each piece of food with long tongs as you add it to the oil. Hold it just below the oil’s surface for five seconds before releasing it. This will seal the exterior and stop it from sticking to the pot or the other food.

5.To make a great sandwich, spread the mayonnaise from corner to corner on the bread. People rush this step and just do a swoosh down the middle. Every bite should be flavorful. Now that’s a sandwich!5

6.For best results when you’re baking, leave butter and eggs at room temperature overnight.

7.Plunge vegetables in ice water after blanching (boiling) them so they maintain a bright color.

8.If you’re cooking cauliflower, add a bit of milk to the water with salt to keep the cauliflower bright white. Shock it in cold water to stop the cooking and then serve.

9.When making mashed potatoes, after you drain the potatoes, return them to the hot pan, cover tightly and let steam for 5 minutes. This allows the potatoes to dry out so they’ll mash to a beautiful texture and soak up the butter and cream more easily.

10.When baking cookies, be sure your dough is thoroughly chilled when it goes onto your baking pan. This will allow the leavening ingredients to work before the butter flattens out and your cookies lose their textural distinctions.