1. Wash vegetables before peeling or cutting to preserve the water-soluble vitamins.
  2. Soak potatoes and eggplant after cutting, to avoid discoloration.
  3. Use a wooden cutting/chopping board as chopping/cutting on a marble slab will blunt your knives.
  4. If you boil vegetables in water, do not throw the water, keep it to make gravies.
  5. To avoid browning of apples after cutting, apply a little lemon juice on the cut surface. The apples will stay and look fresh for a longer time.
  6. Keep coriander leaves in a muslin (cheese) cloth bag in the refrigerator. They will remain fresh for a longer time.
  7. Peel vegetables as thinly as possible to preserve the minerals and vitamins.
  8. Remove the stems of green chillies while storing them. This will help them to stay fresh for long.
  9. After peeling onions cut in half and soak in water for about 10 minutes before cutting to avoid crying.
  10. Soak almonds in a cup of boiling water for 10 minutes .The skin will peel off easily and so there is no need to soak them overnight.
  11. Remove the outer leaves and husks from the corn. Holding the corn upright with the flat end firmly in a board, take a sharp knife and run it down between the kernels and the cob to strip them away.
  12. Wrap the fruits and vegetables in newspaper before refrigerating to keep them fresh for long.
  13. Chopping dry fruits – Freeze them first for one hour & then dip the knife into hot water before cutting them

Kindly mail me if you have more tips that can be added to the above list – info@foodival.com

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