Whether you are a seasoned or novice cook, it's always useful to know of ways to make cooking easier and more efficient. Here are some tips that I've learned from other cooks, or through my own cooking experiences!
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I also provide lots of tips within my recipes. Look for the symbol at the left within my recipes for suggestions on recipe variations and timesaving ideas. |
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| Tip |
Description |
Storage Tips |
- Store spices in airtight containers and away from light. Whole spices last indefinitely. Freshly ground spices will keep their full flavor for 2-3 months.
- If you don't use ginger often, store it in a plastic bag in the freezer, where it will last indefinitely. Grate into dishes as needed.
- Keep herbs fresh for 1-2 weeks by rinsing and then patting dry with a paper towel, removing as much moisture as possible. Wrap loosely in a dry paper towel and store in a plastic bag in the refrigerator.
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Cooking Tips |
- For recipes with many ingredients, measure out and keep ingredients ready before you begin cooking.
- Mild tasting oils such as vegetable or canola are most commonly used in Indian cuisine. Olive oil is usually not preferred.
- To make chilies less spicy, remove and discard some of the seeds.
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Spice Tips |
- If using whole cardamom, save peels and use to flavor milk, coffee, or tea.
- Don't buy ground spices in bulk, as they lose flavor if stored for more than 3-6 months.
- Soak saffron in warm water or milk for 10 minutes and then put into dishes to get the most flavor.
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