{"id":619,"date":"2015-07-21T19:07:53","date_gmt":"2015-07-21T13:37:53","guid":{"rendered":"http:\/\/swatisani.net\/kitchen\/?p=619"},"modified":"2015-07-22T13:04:30","modified_gmt":"2015-07-22T07:34:30","slug":"cooking-secrets-part-2","status":"publish","type":"post","link":"https:\/\/swatisani.net\/kitchen\/cooking-secrets-part-2\/","title":{"rendered":"Cooking secrets : Tips and tricks for beginners -Part 2"},"content":{"rendered":"

<\/p>\n

I learnt cooking the hard way, failed multiple times and I still do. The reason why I am \u00a0better cook than I was\u00a0is because of some of the cooking tips and tricks that I gathered over the years. Here are a few cooking secrets that you should remember while cooking.<\/p>\n

    \n
  1. Thickening the gravy:<\/strong> Ever realised your gravy has gone too thin? One way is to evaporate the water, the other and quicker way is to dissolve 1\/2 Tsp of cornflour in cold water, add to the gravy and bring it to boil. The gravy will thicken. Depending on how thick you want the gravy to be, you can increase the amount of cornflour.<\/li>\n
  2. Making perfect hard boiled eggs:<\/strong> Always bring the eggs to room temperature, before boiling them. Add 1\/4 Tsp of salt in the water and let the eggs boil for about 5 minutes. Switch off the gas, let the eggs remain in hot water for about 2 min. Rinse and shell for perfectly hard boiled eggs. Adding salt to water ensures that the shell comes off easily.<\/li>\n
  3. How to bring down excess salt in a dish:<\/strong>\u00a0This trick works best for Indian Cuisine. Cut a potato in half and put it in the pan while the dish is cooking. Works best for gravies. If the gravy is tomato or yoghurt based, add more tomatoes\/curd. You however have to be careful here, additional tomatoes\/yoghurt may make the dish very sour.<\/li>\n
  4. Dosa batter in half the time:<\/strong> Forgot to soak the rice and dal overnight? Soak them early in the morning in very hot water. The grains will get soaked nicely in about 2-3 hours. Grind them, and keep them in the oven for fermenting.<\/li>\n
  5. Easy fermenting of dough or batter:<\/strong> Keep the dough\/batter in a warm place (not hot though). Inside of an oven with the light switched on is one of the best places to make your Idli\/dosa batter rise and naan dough fermented.<\/li>\n<\/ol>\n

    Found these tips and tricks useful? Do let me know what is your favourite \/ most often used trick in the kitchen? Do leave a comment.<\/p>\n

    [mc4wp_form]<\/p>\n

    Photo credit: seoulfully<\/a> \/ Foter<\/a> \/ CC BY<\/a><\/small>;<\/p>\n","protected":false},"excerpt":{"rendered":"

    I learnt cooking the hard way, failed multiple times and I still do. The reason why I am \u00a0better cook than I was\u00a0is because of some of the cooking tips and tricks that I gathered over the years. Here are a few cooking secrets that you should remember while cooking. Thickening the gravy: Ever realised […]<\/p>\n","protected":false},"author":1,"featured_media":718,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[43,1],"tags":[250,248,249],"class_list":["post-619","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking-hacks","category-tipsandtricks","tag-cooking-secrets","tag-food-hacks","tag-tips-and-tricks"],"yoast_head":"\nCooking secrets : Tips and tricks for beginners -Part 2 - Swati's Kitchen<\/title>\n<meta name=\"description\" content=\"Cooking secrets: Tips and tricks for a new cook. 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Here are a few pointers that will\u00a0give your cooking an edge. Making Paneer at home? Do this Homemade paneer is always better than the store bought one. Use curd to split the milk\u2026","rel":"","context":"In "Kitchen Talk"","block_context":{"text":"Kitchen Talk","link":"https:\/\/swatisani.net\/kitchen\/category\/kitchen-talk\/"},"img":{"alt_text":"With a little bit of knowledge and a few cooking tips your kitchen experience very rewarding. Here are a few tips that will give your cooking an edge.","src":"https:\/\/i0.wp.com\/swatisani.net\/kitchen\/wp-content\/uploads\/2016\/05\/cookingtips_collage.jpg?fit=1200%2C547&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/swatisani.net\/kitchen\/wp-content\/uploads\/2016\/05\/cookingtips_collage.jpg?fit=1200%2C547&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/swatisani.net\/kitchen\/wp-content\/uploads\/2016\/05\/cookingtips_collage.jpg?fit=1200%2C547&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/swatisani.net\/kitchen\/wp-content\/uploads\/2016\/05\/cookingtips_collage.jpg?fit=1200%2C547&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/swatisani.net\/kitchen\/wp-content\/uploads\/2016\/05\/cookingtips_collage.jpg?fit=1200%2C547&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":897,"url":"https:\/\/swatisani.net\/kitchen\/make-sun-dried-tomatoes-in-oven\/","url_meta":{"origin":619,"position":2},"title":"Make Sun Dried Tomatoes in Oven","author":"Swati Sani","date":"September 17, 2015","format":false,"excerpt":"Since tomatoes are available throughout the year now, we don't dry them anymore, but store bought tomatoes in off season are often frozen, and they don't taste as good. Where as dried tomatoes taste fantastic and can be used not only for Pizza's Pastas and Risottos but also for a\u2026","rel":"","context":"In "Cooking Hacks"","block_context":{"text":"Cooking Hacks","link":"https:\/\/swatisani.net\/kitchen\/category\/cooking-hacks\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/swatisani.net\/kitchen\/wp-content\/uploads\/2015\/09\/sundriedtomatoes.jpg?fit=1200%2C903&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/swatisani.net\/kitchen\/wp-content\/uploads\/2015\/09\/sundriedtomatoes.jpg?fit=1200%2C903&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/swatisani.net\/kitchen\/wp-content\/uploads\/2015\/09\/sundriedtomatoes.jpg?fit=1200%2C903&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/swatisani.net\/kitchen\/wp-content\/uploads\/2015\/09\/sundriedtomatoes.jpg?fit=1200%2C903&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/swatisani.net\/kitchen\/wp-content\/uploads\/2015\/09\/sundriedtomatoes.jpg?fit=1200%2C903&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":872,"url":"https:\/\/swatisani.net\/kitchen\/cooking-and-baking-substitutes\/","url_meta":{"origin":619,"position":3},"title":"Cooking and Baking Substitutes","author":"Swati Sani","date":"September 10, 2015","format":false,"excerpt":"Smart Substitutions - a quick guide to cooking substitutes How often it happens that we either don't have the correct ingredient for a recipe we want to make or we can't use the ingredient specified. While you can not replace the key ingredient for a dish, replacing something like eggs\u2026","rel":"","context":"In "Cooking Hacks"","block_context":{"text":"Cooking Hacks","link":"https:\/\/swatisani.net\/kitchen\/category\/cooking-hacks\/"},"img":{"alt_text":"Cooking and Baking Substitute","src":"https:\/\/i0.wp.com\/swatisani.net\/kitchen\/wp-content\/uploads\/2015\/09\/This-For-That-FINAL_head.jpg?fit=770%2C367&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/swatisani.net\/kitchen\/wp-content\/uploads\/2015\/09\/This-For-That-FINAL_head.jpg?fit=770%2C367&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/swatisani.net\/kitchen\/wp-content\/uploads\/2015\/09\/This-For-That-FINAL_head.jpg?fit=770%2C367&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/swatisani.net\/kitchen\/wp-content\/uploads\/2015\/09\/This-For-That-FINAL_head.jpg?fit=770%2C367&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":807,"url":"https:\/\/swatisani.net\/kitchen\/herbs-and-spices-a-guide\/","url_meta":{"origin":619,"position":4},"title":"Herbs and Spices – A Guide","author":"Swati Sani","date":"August 27, 2015","format":false,"excerpt":"Learn how to add flavour to your meals Herbs and Spices add layers of flavor, aroma and colors to the food. A good mix of the right spices can take even the most bland food to a completely different level of deliciousness. All you need to know is how each\u2026","rel":"","context":"In "Cooking Hacks"","block_context":{"text":"Cooking Hacks","link":"https:\/\/swatisani.net\/kitchen\/category\/cooking-hacks\/"},"img":{"alt_text":"Herbs and Spices","src":"https:\/\/i0.wp.com\/swatisani.net\/kitchen\/wp-content\/uploads\/2015\/08\/herbsandspices_head2.png?fit=625%2C337&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/swatisani.net\/kitchen\/wp-content\/uploads\/2015\/08\/herbsandspices_head2.png?fit=625%2C337&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/swatisani.net\/kitchen\/wp-content\/uploads\/2015\/08\/herbsandspices_head2.png?fit=625%2C337&ssl=1&resize=525%2C300 1.5x"},"classes":[]},{"id":1051,"url":"https:\/\/swatisani.net\/kitchen\/using-left-over-egg-yolks\/","url_meta":{"origin":619,"position":5},"title":"Using left over egg yolks","author":"Swati Sani","date":"November 19, 2015","format":false,"excerpt":"If you bake frequently or have left over egg yolks every time you make an omelet with egg whites, this post is for you. And if you can not use the yolks right away it is a good idea to freeze them. Here's how: Freezing left over egg yolks Add\u2026","rel":"","context":"In "Cooking Hacks"","block_context":{"text":"Cooking Hacks","link":"https:\/\/swatisani.net\/kitchen\/category\/cooking-hacks\/"},"img":{"alt_text":"Using left over egg yolks","src":"https:\/\/i0.wp.com\/swatisani.net\/kitchen\/wp-content\/uploads\/2015\/10\/5391968137_067875bd54_o.jpg?fit=1200%2C798&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/swatisani.net\/kitchen\/wp-content\/uploads\/2015\/10\/5391968137_067875bd54_o.jpg?fit=1200%2C798&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/swatisani.net\/kitchen\/wp-content\/uploads\/2015\/10\/5391968137_067875bd54_o.jpg?fit=1200%2C798&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/swatisani.net\/kitchen\/wp-content\/uploads\/2015\/10\/5391968137_067875bd54_o.jpg?fit=1200%2C798&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/swatisani.net\/kitchen\/wp-content\/uploads\/2015\/10\/5391968137_067875bd54_o.jpg?fit=1200%2C798&ssl=1&resize=1050%2C600 3x"},"classes":[]}],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/swatisani.net\/kitchen\/wp-json\/wp\/v2\/posts\/619","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/swatisani.net\/kitchen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/swatisani.net\/kitchen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/swatisani.net\/kitchen\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/swatisani.net\/kitchen\/wp-json\/wp\/v2\/comments?post=619"}],"version-history":[{"count":0,"href":"https:\/\/swatisani.net\/kitchen\/wp-json\/wp\/v2\/posts\/619\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/swatisani.net\/kitchen\/wp-json\/wp\/v2\/media\/718"}],"wp:attachment":[{"href":"https:\/\/swatisani.net\/kitchen\/wp-json\/wp\/v2\/media?parent=619"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/swatisani.net\/kitchen\/wp-json\/wp\/v2\/categories?post=619"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/swatisani.net\/kitchen\/wp-json\/wp\/v2\/tags?post=619"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}