Cooking Tips for beginners

Pressure cooking is quite a daily routine in everyday life.

Unlike a normal cooking vessel, it is in a pressure cooker that food cooks beyond the boiling point of water that is around 1250 Celsius. Hence food cooked here is even more hygienic as more germs are killed as against the boiling point of water at 1000 Celsius.

Pressure cookers are known in different names in different industries. The first pressure cooker when invented in 1679 by Dennis Papin was known as the steam digester. Larger volumes of pressure cookers are known as canners. In hospitals to sterilize material a pressure cooker known as an autoclave is used.

Where food is concerned pressure cookers can be used only for food that has water as a part of the ingredients or a good amount of steam will be produced. For instance frying chips or for deep-frying dishes the cooker cannot be used.

The dish to prepare has to emit some amount of steam. Also as steam is locked inside the cooker the dish is cooked faster. Shredded cabbage takes only one minute, fresh beans takes around 5 minutes, rice takes 5 minutes and a whole dish of vegetable
curry takes only 20 minutes as against the 1 hour it would take on normal gas. Pressure cooker saves a lots of time, nearly 60 to 70 per cent.

Cooking Tips

# When you soak rice and urad dal for idlis and dosas, wash everything thoroughly before soaking. Later use the soaked water while grinding. If you wash rice and dal after soaking you will lose most of the vitamins.

# Excess salt in any dish can be brought down by adding diced potatoes, tomatoes or a teaspoon of sugar.

# When you are making vadas, if the batter is watery - you will have the problem of oil splattering when you fry it. Add a tablespoon of ghee to the batter and your problem will be solved.





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Pressure cookers are very helpful in making meat tender. These tips will help you do better in your kitchen.

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How to Cook Fish

The Methods

There are many common methods used to cook fish; the most popular are described below. There's one important point to make about cooking fish: leave it alone! When you place the fish in the pan or on the grill, let it cook undisturbed for 2-4 minutes before you touch it. The fish will develop a nice crust and will release perfectly when it's ready to turn.

Grilled Fish

The sturdier and fattier fish, including grouper, salmon, tuna, swordfish, and shark, grill beautifully. Make sure that your grill is very clean and oil it lightly before adding the fish. Then leave the fish alone! If the grill is properly preheated and prepared, the fish will develop a nice crust and will release when cooked. For more delicate fish fillets, using a grill basket will make grilling any type of fish much easier. Just be sure to remove the fish from the basket as quickly as possible so it doesn't stick. I like Nigella Lawson's method for cooking thinner fillets on the grill; she simply puts a sheet of heavy duty foil on the grill and cooks the fish on that. Don't cover the grill as the fish is cooking; the cover traps too much of the smoke and overseasons the flesh.

Steamed Fish

A bamboo steamer is a great investment if you like this method of cooking fish. To steam fish, place water or stock in a large saucepan and add seasoning ingredients; everything from lemons to ginger will work. Bring the liquid to a simmer, place the fish in the steamer(s) and place over the simmering water. Do not let the liquid boil; this will cook the fish too quickly and it could overcook in seconds.

Microwaved Fish

The microwave oven will cook fish very well as long as you follow a few rules. First, make sure that you rotate the fish halfway through the cooking time so the fish cooks evenly. If the fillets are of uneven thickness, fold the thinner parts under each other so the fish is about the same thickness throughout. And standing time is very important; let the dish stand on a flat surface according to the recipe so the food finishes cooking.

Broiled Fish

Broiled fish can be really delicious, especially if you season the fish well before cooking. Be sure to preheat the broiler before adding the fish. Make sure the fish is 4-6" away from the broiler and watch carefully. Thinner fillets (1/2") probably won't have to be turned over; thicker fillets (1") should be carefully turned halfway through cooking.

Roasted Fish

Baking at a high oven temperature really concentrates the flavors of fish and helps the sugars on the surface caramelize for superior flavor. Roasting is baking at temperatures above 400 degrees F. You can season the fish with just about anything you like before roasting.

Poached Fish

Fish is poached in a flavored liquid called a court bouillon. Just about any aromatic herb or vegetable can be used in the poaching liquid. There's one important rule for poaching: do not let the water boil! The liquid should be barely simmering. If the water boils the outside of the fish will overcook quickly.

Crockpot Fish

Most crockpot recipes call for adding the fish toward the end of cooking time. At high temperatures, 1" pieces of fish will cook in about half an hour. Be sure to carefully follow the recipe instructions when cooking fish in a crockpot or slow cooker.

Baked Fish

Baking is one of the easiest ways to cook fish. Just follow the recipe instructions for cooking, covering, and standing times.

Sauteed Fish

Using just a bit of olive oil and making sure to preheat the pan are the two tips for a perfectly sauteed piece of fish. Also remember to let the fish cook undisturbed for 2-3 minutes to develop a nice crust. Be sure not to crowd the fish; cook it in batches rather than overcrowd the pan. The best way to saute thin fillets is to cook over medium high heat for 2-3 minutes, then turn, cook for another minute or two, then remove the pan from heat and let the residual heat cook the fish. Cook thick fillets 5-6 minutes on the first side, then reduce heat to medium and cook for 4-5 minutes longer.

Fried Fish

Deep fried fish is usually battered, then gently lowered into 375 degree oil and cooked for about 4 minutes per side, turning once and carefully.

En Papillote

Cooking fish encased in parchment paper or foil is a wonderful way to get the best results. The paper or foil holds in the moisture, concentrates the flavor, and protects the delicate flesh. Follow the folding and cooking instructions carefully. The packets can be cooked in the oven or on the grill.



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Fish is a very healthy food and most of us have it in our table. You can do so much more than frying your fish and these techniques will definitely give varieties to your fish dish.

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Chicken Drumstick Recipes

Why are chicken drumstick recipes so good? Thanks to the bone that is left in this piece of meat, these recipes are certainly hard to beat.

Recently, there has been a trend of home cooks purchasing boneless, skinless, chicken. While this may be better for your waistline, you will probably get tired of this meat rather quickly due to a great lack of taste. Instead, purchase piece of chicken with the bone and skin still intact. Cooking anything that still contains a bone is the best way to inject lots of flavor into any dish. Since there are so many different chicken drumstick recipes out there, the best way to create your own concoction is to gain a bit of knowledge.

Unlike other cuts of this meat, the drumstick doesn’t really need to be brined prior to cooking. However, there are some chefs that will insist upon brining. If you want to create a brine for your meat, simply mix a bath of salted water, place the drumsticks inside of the bath, and soak for three hours or overnight. If you don’t want to go through this trouble, you can just skip this step. The key to really great dishes containing this piece of meat is to coat those sticks with a lot of delicious ingredients prior to cooking them.

Start with your basic breadcrumb and egg wash. Dip the meat into the eggs, then into the crumbs, then into the eggs once again. After this has been done, simply fry the meat. Or, you can marinate the meat in a bath of buttermilk, salt, and pepper for a few hours prior to dipping them in the egg wash and crumb mix. Once you figure out what kind of marinade you want to go for, the next most important thing is to get that frying pan just right. For the most part, all chicken drumstick recipes will call for a cast iron deep skillet (unless it is an oven based recipe).


While frying your meat, be careful not to splash any grease onto your skin. To avoid an accident with the frying pan, place the pieces into the oil away from your face (never place them towards you). Fill the pan half way with vegetable oil (do not use olive oil), and fry away.

Remember, the most important thing to do when it comes to any chicken drumstick recipes is to coat and fry properly. If you remember these steps, your meals should come out perfect every time.




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We should remember that thigh part of a chicken takes time in cooking because if you cook it fast there's a tendency of blood inside it unlike breast part because it cooks fast.

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Cooking technique: Zesting a lemon

Lemon zest is often called for in recipes. It also looks pretty sprinkled on top of dishes. Zesting a lemon is very simple. Any grater with small holes can be used, but a lemon zester or microplane grater (as pictured) will make the job much easier. A microplane grater can also be used for grating fresh spices such as nutmeg. Most sell for between $10 and $20 and are a good addition to the kitchen.

Method for peeled zest:

   1. Using a paring knife or vegetable peeler, remove the yellow flesh of the lemon from the white pith underneath
   2. Cut into strips or cut as the recipe dictates

Method for grated zest:

   1. Scrape the lemon against the grater
   2. Be sure not to press too hard- you only want to bright yellow flesh of the lemon, not the white pith underneath
   3. Continue zesting until all the yellow flesh has been removed or until you have enough for your recipe

Suggested uses:

Grated zest is delicious over yogurt or sprinkled on the top of a vanilla cupcake. Lemon zest strips add flavor to mulled cider.




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Adding lemon zest in your dishes brings a refreshing taste. Just scrape the yellow part of the lemon because the white part is bitter.
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Tips on Keeping Food Fresh

Following are some interesting tips on keeping food items fresh with different applications. Dry storage, refrigeration, pickling, brine, and more. Have something to add? let us know!

    * If you store half an apple in the container where you are storing a cake, the cake will retain it's freshness longer.
    * Cottage cheese will remain fresher longer if you store it upside down in the refrigerator. This slows the effects of oxidation.
    * To determine whether an egg is fresh, immerse it in a pan of cool, salted water, if it sinks then it is fresh, if it floats to the surface, throw it away.
    * To keep potatoes from budding, place an apple in the bag with the potatoes.
    * The best time to harvest fruits and vegetables for maximum flavor is in the morning.
    * Wrap celery in aluminum foil when putting in the refrigerator and it will keep for weeks.
    * Place a slice of apple in hardened brown sugar to soften it.
    * What should you do with fruit with mold? Throw it away rather than simply cutting off the mold since mold on fruit goes much deeper than what appears on the fruit.
    * Mushrooms should never be soaked in water because they absorb liquid and will become mushy.
    * To keep mushrooms from discoloring, squeeze the juice of one quarter lemon onto a paper towel and wipe each cap with the dampened towel, this also helps clean the mushrooms.

Storing Potatoes

    * Store potatoes, loosely packed, in a cool dark place. Do not store in the refrigerator.
    * Avoid rinsing potatoes before storing.
    * Store in a cool, dark, dry place. A root cellar, if you have one, is the best storage option.
    * Make sure the temperature in the area is about 45 to 50 degrees F. Don't store potatoes in the refrigerator, or they will become too sweet.
    * Avoid storing potatoes with onions because, when close together, they produce gases that spoil both.
    * Store potatoes no longer than two months if mature. If they are new, store no longer than one week.
    * Check on them occasionally and remove those that have become soft or shriveled, as well as those that have sprouted.




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Cooking fresh food is more delicious and we have to make sure that everything we purchase from store is fresh to avoid diseases which comes from food.
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