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For all those cooking and spending time in the kitchen, no two days are the same. While some turn out to be great, others are best forgotten. If you too are having one of those ‘bad kitchen days’, here are some kitchen hacks straight from chef Sanjeev Kapoor that are sure to make cooking a smooth experience.
Check them out below:
Ginger garlic paste is a staple in most Indian kitchens. And if you keep ground ginger garlic paste in your refrigerator, here is a quick tip the chef suggested: To increase the shelf life of ginger garlic paste, add some salt and oil immediately after grinding it.
As per Kapoor, one should never cover green vegetables while cooking them. Covering the vessel turns their bright colour to pale green.
The trick is to add a tablespoon of semolina or rava to whole wheat flour.
Coconuts can be scraped in advance and frozen in batches. Take it out 10-15 minutes before and use it as and when required.
Mushrooms tend to absorb water, so you don’t need to wash them. Clean with a damp cloth instead so that the dish does not turn out soggy.
Put 4-5 cloves in sugar.
Interesting, right?
