Types of knives to be used in kitchen:
Goof vegetarian cooking begins with good, sharp and sturdy knives. Every kitchen should have at least four basic knives. They are
1. An 8 to 10 inches knife for chopping.
2. A small paring knife for pitting and seeding fruits and vegetables.
3. A good peeler
4. A large serrated knife, which cuts breads and tomatoes better than a chef's knife.
How to store Lettuce?
Lettuce keeps better and does not "rust" when stored in the refrigerator without washing it. Keep the leaves dry. Wash it only on the day you are going to use it. Also, line the storage container with a paper towel or napkin.
How can we keep flowers so as to last for a longer period when kept in a flower vase?
To preserve the freshness of flowers like roses, try burning the ends of the stalks before arranging them in a vase. A tablet of aspirin or a spoonful of charcoal will also help. Finally in the summer months arrange flowers in china or stone vases instead of metal.
How to freeze meatballs?
The procedure to freeze meatballs are place the meatballs on a cookie sheet in the freezer until frozen. Now place them in plastic freezer bags. They will stay separated so that you may take out as many as you want without any problem.
What is curry powder?
Curry powder is a blend of numerous spices used to flavour many dishes, particularly those referred to as curries. Not all curry powders are identical, but most commonly available ones include ginger, cumin, turmeric, pepper, coriander and dry mango powder.
Ways to store egg yolks and egg whites:
To keep egg yolks fresh for several days, cover them with cold water and store in the refrigerator. Egg whites can be kept frozen for up to one year. Usually seven-gight egg whites make a cupful. You can also refreeze defrosted egg whites.
What type and size of a cutting board is good enough for a normal kitchen for everyday use?
Cutting boards with a wooden surface need to be scrubbed well after using, expecially between chopping onions or other pungent food and slicing strawberries or more delicate and odour - absorbing foods.
