fry saffron in hot oil or butter,
this will ruin the flavour.
stirring milk for making custards
or kheer, lower the flame
after it boils and stir firmly,
with preferably a wooden spoon,
making a figure of "8" for even
making White Sauce (Bechamel),
add boiling hot milk to cold
"roux" (mixture of flour and
butter) off the fire, mix it
vigorously with wire whisk for
2 minutes and then strain it
(just to check, there won't
be any lumps in it) before thickening
it on the flame.
you are using a thickening agent
(flour, besan etc.) in
a dish, do keep in mind the
concept of "Carry on cooking,"
i.e. remove the dish from the
fire a little before the desired
consistency is reached as the
heat retained inside will thicken
it further. Otherwise you will
end up with over thickened product.
making Consomme Soup (clear
thin soup), where you add egg
whites for clarification cook
on high flame till it begins
to boil stirring all the time
so that the egg whites do not
get stuck to the base. Then
lower the flame and cook without
stirring. Strain through a muslin
cloth only after the raft (solids
floating on top) settles down.
the food while it is being cooked
on griller will hasten the cooking
process in addition to retaining
the moisture / juices which
otherwise would have evaporated.
you are cooking in butter, to
avoid it from burning always
add little oil to it.
cooking meat / chicken by dry
heat methods (roasting, grilling,
frying etc.) keep in mind that
big pieces (size) will cook
properly at low temperatures
for longer duration and vice-versa.
Meat Thermometer for ascertaining
the doneness of meat. The thermometer
reads 55° Internal temperature
for RARE done, 65° For MEDIUM
done and 80° For WELL done.
not carve roasted / grilled
meat before a minimum resting
period (15 minutes - 1 hour)
or the juices will come out
and cooking won't be proper.