Every cook, being human, errs, bungles, botches, and screws up in the kitchen once in a while. If you have not "caramelized" fruit in salt rather than sugar, you have not suffered the most embarrassing mistake made by one of our editors. We did not have to look much farther than our staff and their encounters with readers, friends, and relatives to compile a list of common, avoidable culinary boo-boos.
The creative cook can often cook her way out of a kitchen error, but the smart cook aims to prevent such creativity from being necessary.
1.THE ART OF WHIPPING CREAM:
Whipping cream is not as easy as it sounds. You need to take care to beat it to the right consistency, as over-whipping will result in butter and under-whipping will prevent the dessert from setting properly! To get perfectly whipped cream, place ice-cold unbeaten whipped cream in a bowl. It is important for the cream to be cold so that it gets aerated properly and increases in volume.
Whip using an electric beater till it doubles in volume and thickens enough for it to be piped or layered on cakes. To check whether the cream has reached the right consistency, try spooning it. It should not drop off easily. If you wish to sweeten your cream, add sugar before you start beating the cream and it is advisable to use only powdered or icing sugar. The heavier the cream, lesser the time required to whip it.
2.TO MAKE THICK AND CREAMY CURDS:
To make curds, add a small sample of good quality curd to boiled milk that has been cooled till lukewarm. If you add the sample while the milk is still hot, you will end up with watery curds! It usually takes 4 - 5 hours for the curd to set completely. But, this duration varies with the weather. It sets faster in summer due to the heat, while it takes longer in the winter.
3.SURE SHOT WAY TO PREVENT SCORCHING OF MILK:
The scorching of milk can be prevented, to a large extent, by using a heavy-bottomed pan or non-stick vessel instead of a light vessel. It also helps to rinse the vessel with water, and first add a little water to cover the bottom of the pan before adding the milk. The water forms a protective layer between the pan and milk, avoiding scorching. Now, add the milk and let it simmer on a slow flame till it foams up. It is always better to stay near the stove when the milk pot is on, to avoid cleaning up later.
4.EASY WAY TO AVOID STICKY RICE:
Wash the rice and let it soak in enough water for atleast 15-20 minutes and drain, this helps to remove the extra starch. Adding a teaspoon of oil or a few drops of lemon juice to the water while cooking rice will prevent the rice from being sticky and ensure separate grains that can be used especially for fried rice, biryani etc.
5.GRINDING SMALL QUANTITIES OF CARDAMOM:
Grinding small quantities of cardamom is a task in itself, simply add 1 tsp of sugar to 1 tbsp of the skinned cardamom and grind in a mixer. As this provides the necessary friction required to grind, which the cardamom would not have had, making it easier to grind it in a fine smooth mixture that can be used to flavour dishes. Due to the use of sugar, this cardamom powder is best used to make sweets than to make gravies or subzis.
6.RECTIFY THE EXCESS SALT IN RECIPES:
Do not lose hope on a scrumptious dish you have made just because it’s over salted; simply add a small lump of wheat flour dough or a boiled potato to the boiling dish like a soup, dal gravy or vegetable as the dough/ potato will absorb all the extra salt.
7.YEARN FOR SOFTER CHAPATIS:
To make soft and smooth chapatti dough, knead it well and let it stand for at least 15 to 20 minutes before rolling as kneading enhances the formation of gluten network that yields softer chapattis. Try using warm water or whey water to knead dough and savour softer chapattis.
8.HOW TO MAKE CRISPIER BHAJIYAS:
Adding 2-3 tsp of hot oil and 1 tsp of lemon juice to the besan batter yields crispier bhajiyas. Besides ensure that the besan mixture is thick, smooth and lump free and beat it well just before frying bhajiyas.
9.NO MORE TEARS WHILE HANDLING ONIONS:
Try any of these effective ways to reduce the sulphur compounds that causes eye watering despair: immerse the peeled onions in salted water for approx. 5-7 minutes before cutting or can refrigerate them for 10-15 minutes prior to cutting.
10.LEMON JUICE RETAINS BRIGHT GREEN COLOUR OF CHUTNEY:
While grinding coriander/ mint for making chutney add some lemon juice as it not only adds the required tang but also retains the bright green colour. The acid prevents the discolouration of green pigments in coriander and mint thereby keeping its eye appeal intact.
11.HOW TO COOK SWEET CORN KERNELS:
For the sweet corn kernels to be juicier and better tasting, pressure cook by adding just enough water for 1 whistle. This is not only the fastest way to cook but also prevents loss of nutrients. Avoid adding salt while cooking as it may cause the corn kernels to toughen up.
12.PREVENT BRINJALS FROM TURNING BROWN:
Aprocess called non-enzymatic browning leads to discoloration of brinjals (without altering its taste though) once cut and exposed to atmosphere. To avoid browning simply rub the brinjal pieces with some lemon juice or immerse them in water on cutting.
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