Kitchen tips - How to make cooking easier to you

friend263

Junior Member
to start with we purchase Buffalo s milk boil it in the morning and then cool it to room temperature and then refrigerate it till the next day by that time there is a layer of cream on the top of the milk then we buy more milk the next day and repeat the same process for about 15 days so that we can get a handsome quality of cream with us then put all the cream cream together in a big jar and blend it with a hand blender till it becomes a bit harder just like icing cream then take a heavy bottom and boil the cream till water is seperated as soon as it starts boiling we should let it simmer till there are broken particles of cram in the bottom of the pan and there will be a clear oil like thing floating above the brown particles then we can use a cloth or a sieve to take out the ghee and the rest of the brown particles if they are not sour can be used to make planner at can be eaten after adding sugar to it or we can make paner parathas by adding them in paranths as stuffing..
 

sister herb

Official TTI Chef
What is pectin?

Pectin is a naturally-occurring thickening agent that is most often used by adding it to jams, jellies and similar products to help them gel and thicken. Pectin creates a thick, clear set when it gels. It is a carbohydrate (a polysaccharide) found in and around the cell walls of plants, and helps to bind those cells together. All fruit has pectin in it, but the amount varies widely. Apples and oranges contain the most pectin, and the pectin from both fruits is used commercially to thicken many different types of products. Pectin generally needs a high sugar content and some acid, such as citric acid, to activate, and some commercially available pectins include citric acid as an ingredient to help ensure that consumers get their desired result when working with their products. Pectin can be bought at the grocery store in both powder and liquid forms, and it can also be introduced to a recipe by adding fruit that has a high natural pectin content, such as apples or plums.

Gelatin and pectin both produce clear gels with a high sheen, but the products are not the same. Pectin is a water-soluble fiber, while gelatin is a protein derived from animals. Pectin is used almost exclusively in high-sugar products, like jams. Gelatin, on the other hand, is used in a much wider variety of foods, including mousses, marshmallows and frostings because gelatin sets in a cool environment and does not require that specific ingredients be included to activate it.

Source: http://bakingbites.com/2012/08/what-is-pectin/

Note that pectin is halal as it is plant origin.
 

Tabassum07

Smile for Allah
The way we make the ghee at home is the same as sis friend said, except we don't beat the cream prior to heating. And this is the first time I heard the solid particles can be used after straining the mix...

Sister harb, tell us if you were able to get cream by this way. All major countries sell pasteurized milk in bottles. What we get from our milkmen is raw, un- pasteurized milk and thus we boil and cool it at home ourselves.
 

sister herb

Official TTI Chef
Interesting ways, sisters. We can´t find here un-pasteurized milk at all but we can make butter from whipped cream by two ways. The most used is leave packet of cream to room temperature over night, then pour it to jar and shake it by hand about 5 minutes, pour extra water away or whip cream so long that to change to butter.

I think that home pasteurized milk and pre-pasteurized milk from the shop are quite different, also Buffalo milk (like sis friend mentioned she use), might be different and more fatty than cow´s milk.

I haven´t tried to make ghee by homemade butter, because using producing butter is faster and easier. Need to try your ways at some day.

Thanks about the tips, dears. :)
 

Tabassum07

Smile for Allah
Yes, buffalo milk is more fatty - the resulting yogurt is so much better and thicker and creamier than what you get from cow's milk.

I suppose we should say alhamdulillah we can get our milk directly from the animal, the day it was milked. But then the milkmen are very dishonest and mix all kinds of things to it. (Water is always added by them, and they openly admit it. We've always had watered down milk all our life that if we drink pure milk we won't be able to handle it, I think.)
 

sister herb

Official TTI Chef
Cooking with Convection Ovens

How to get the best results with your convection oven—plus recipes and tips

by Heather Tyree


Convection ovens—long a mainstay of professional kitchens—continue to gain popularity with home cooks, many of whom either opt for the compact countertop versions or purchase an oven with a convection setting. The allure of faster cooking times, evenly cooked food, and the oven's improved energy efficiency is hard to ignore. However, for anyone new to cooking with convection ovens, there is a learning curve that often requires adjustments to either time or temperature—and sometimes both. If you're trying to figure out how best to cook with your convection oven, we've got some helpful advice.

First, a few basic mechanics: A conventional oven uses radiant heat that emanates from the top and/or bottom surfaces. The result is usually an oven with hot and cold spots. What makes a convection oven stand apart is the internal fan that circulates hot air, creating an evenly heated environment for the food. The most obvious advantage to having a steady supply of heat surrounding and penetrating the food is that all your meat, produce, and baked goods will cook faster and brown more evenly.

Experts and manufacturers recommend adjusting any recipe in two ways: either by lowering the oven's temperature by about 25 degrees or by shortening the cooking time by roughly a quarter. Follow the tips below and carefully monitor your first few attempts for browning, texture, and doneness. It may help to record the results—through trial and error, you will quickly get a sense of how your convection oven cooks and what further adjustments should be made.

cooking tips:

Air Supply

If the air cannot circulate over and around the food, your convection oven will be ineffective. Trays and baking pans with lower sides allow hot air to flow freely. Use shallow roasting pans and rimless cookie sheets when possible. Try to keep a two-inch clearance on all sides. Shelves should never be covered with aluminum foil. Trays and pans should be placed so they don't hinder effective circulation.

Adjust the Recipe

Variables such as initial oven temperature, quantity of the food, desired level of doneness, and oven model will all affect cooking time. Experiment with your favorite recipes by either dropping the temperature by about 25 to 30°F or shortening the time (10 to 15 percent for cookies and up to 30 percent less for large roasts), or both. Consult your user manuals for specific advice.


Method Cooking

Roasting


Proteins
: Fat renders rapidly, sealing in precious juices and leaving a crispy, uniformly brown skin without constant shifting and basting. Fruits and vegetables: The natural sugars start to caramelize more quickly, leaving centers that are creamy and moist, concentrated flavors, and edges that are crisp and golden.

Baking
Butter releases steam almost immediately, making the dough rise higher. That means your baked goods will all be flakier, lighter, and loftier. For cookies, take advantage of all available shelf space by baking with several trays at once. Because the fan disperses heat throughout, you won't have to rotate them as often.

Toasting/Drying
Nuts and grains: Achieve an even, golden hue with far less tossing and turning with a convection oven. Fruits and meats: The convection oven's internal fan helps thinly sliced fruit and jerky dry out more quickly and uniformly than a dehydrator or a conventional oven does.


No matter which cooking method you are using, remember to adjust the temperature and/or cooking time.

Source (and recipes): http://www.epicurious.com/articlesguides/kitchenequipment/expertadvice/convectionovencooking



 

sister herb

Official TTI Chef
Agar-Agar: The Halal Alternative to Gelatin



Agar Agar
is a combination of sea-derived flakes that gels when combined with liquids, making it perfect for vegetarians and those concerned with eating halal since it’s an all-natural substitute for pork-derived gelatin and any other non-halal, non-dhabiha meat source of gelatin (which can also come from beef).



Find each kind in health food stores, Asian stores, Indo-Pak stores and online.



Source: http://myhalalkitchen.com/what-is-agar-agar/
 

zaman-gm

Junior Member
U give ur thread name "how to make cooking easier" - Huuu... :) i like to say I can make easier how to finish them quickly. :biggrin:
 

sister herb

Official TTI Chef
U give ur thread name "how to make cooking easier" - Huuu... :) i like to say I can make easier how to finish them quickly. :biggrin:

Like this?
eating-a-whole-cake-smiley-emoticon.gif
 

sister herb

Official TTI Chef
Sweetened Condensed Milk

Makes 1 1/4 cup or equal to a 14 ounce can of sweetened condensed milk.

1 cup instant nonfat milk solids (powdered milk)
2/3 cup sugar
1/3 cup boiling water
3 tablespoons butter

Mix all in a blender until smooth. Keep refrigerated.
 

sister herb

Official TTI Chef
Sugar

The majority of the sugar that is used nowadays is extracted from sugar cane which is grown all over the world. There are a wide range of different cane sugars available, from the popular white granulated to a range of brown sugars, where the variations in flavour, colour and texture depend on their molasses content and degree of refinement. Sugars with a high molasses content are darker, stickier and have a stronger flavour.

Sugar has a tendency to go hard or soft if it is not used for a while, but with the help of a microwave oven all types of sugar (except icing sugar) can be restored to their original state. If you find the sugar has gone hard, to soften it place the block in a large mixing bowl, add a slice of bread and sprinkle with a little water, cover and heat in the microwave on high for 30-45 seconds. Leave to stand for 5 minutes, remove the bread and transfer the softened sugar to an airtight container.

Alternatively, to restore moisture, put the sugar into a basin, cover with a damp cloth and leave overnight. If the sugar is damp, place 100g in a bowl and microwave on high for 20-30 seconds, stir well and the sugar should be free flowing and ready to use.

Caster sugar


Very fine crystals make this sugar excellent for sprinkling and including in recipes. It is known as caster sugar because it is suitable for placing in a caster - a jar or bottle with a perforated top, similar to a flour dredger.

Uses:
For sprinkling over fresh fruit or cereals or including in creamed mixtures, meringues and baking.

To store:
Keep in a cool, dry place for up to 1 year and once opened store in an airtight container to prevent
the sugar from going hard or damp.

Cubed sugar


These are small cubes of solid sugar. Two types of sugar cubes are available - white and demerara. They are a convenient, ready measured (1 tsp) amount of sugar.

Uses:
Sugar cubes are used for sweetening coffee and tea. Demerara sugar cubes are used to sweeten coffee and white cubes for tea. Crushed sugar cubes are also used to sprinkle over sweet breads and cakes to add a sweet, crunchy garnish.

To store:
Keep in a cool, dry place for up to 1 year and once opened store in an airtight container to prevent the cubes from disintegrating and going damp.

Dark brown muscovado sugar


With its distinctive dark brown colour, this raw cane sugar has a rich flavour and aroma. It contains about 13% molasses and has a soft, fine-grained texture.

Uses:
Ideal for dark fruit cakes and puddings.

To store:
Keep in a cool, dry place for up to 1 year and once opened store in an airtight container to prevent the sugar from going hard or damp.

Dark brown soft sugar


An unrefined sugar from Mauritius that is soft and moist with fine crystals. It has a full flavour and a distinctive caramel taste. Light brown soft sugar can be used instead of dark brown soft.

Uses:
Ideal for use in rich fruit cakes, puddings and gingerbread.

To store:
Keep in a cool, dry place for up to 1 year and once opened store in an airtight container to prevent the sugar from going hard or damp.

Demerara sugar


A raw cane sugar from Mauritius that has a molasses content of about 2%. The molasses gives it a delicate flavour and delicious aroma. It has a moist texture with large, clear sparkling crystals. Dark brown soft sugar can be used in place of demerara.

Uses:
Traditionally served to sweeten after-dinner coffee, also good sprinkled over cereals. Demerara sugar can be used in baking and is particularly good in recipes containing ginger or dried fruit.

To store:
Keep in a cool, dry place for up to 1 year and once opened store in an airtight container to prevent the sugar from going hard or damp.

Fine demerara sugar


A raw cane sugar that retains some natural molasses to give it a delicate flavour and delicious aroma.

Uses:
The fine free flowing texture makes it excellent for cooking and sprinkling on cereals.

To store:
Keep in a cool, dry place for up to 1 year and once opened store in an airtight container to prevent the sugar from going hard or damp.

Golden caster sugar


A raw cane sugar with a fine free flowing texture and a light golden colour. It is different from standard caster sugar because the light presence of molasses adds a delicious flavour and aroma, but can be used in place of standard caster sugar.

Uses:
Ideal for baking, particularly sponge cakes.

To store:
Keep in a cool, dry place for up to 1 year and once opened store in an airtight container to prevent the sugar from going hard or damp.

Granulated sugar


The most popular type of sugar, with its medium-sized crystals it is the one type that most people will have a packet of in their cupboard. Granulated sugar is very versatile.

Uses:
As a sweetener for coffee and tea and for sprinkling over breakfast cereals. In baking, especially for rubbed in mixtures such as crumbles or cakes, it can also be used for creamed mixtures such as Victoria sandwiches or Madeira cake but it will give more speckled appearance than caster sugar and it may give less volume. Granulated sugar can also be used to sweeten stewed fruit such as plums and apples.

Icing sugar


Made by grinding white sugar to a very fine powder, icing sugar is a versatile ingredient in cooking.

It is different from other types of sugar in that it dissolves very quickly in cold water. For best results pass through a fine sieve before use.

Uses:
Its fine texture makes icing sugar ideal for dusting over cakes, pies and pastries to sweeten as well as to add an attractive decorative touch. It is also used to make icings and fondants for cakes and sweets such as peppermint creams.

To store:
Keep in a cool, dry place for up to 6 months, once opened store in an airtight container.

Light brown muscovado sugar


This raw cane sugar from the Indian ocean island of Mauritius has a subtler flavour than dark brown muscovado due to the lower molasses content (about 6%).

Uses:
Delicious in light cakes and puddings, good for adding to coffee too.

To store:
Keep in a cool, dry place for up to 1 year and once opened store in an airtight container to prevent the sugar from going hard or damp.

Light brown soft sugar


This unrefined sugar has a soft, fine grained texture. It has a rounded flavour with more character than white sugar and it is a light golden colour. In baking it will give a subtle caramel flavour.

Uses:
In baking, especially in light fruit cakes, biscuits and creamed mixtures. It can be used instead of caster sugar in baking.

To store:
Keep in a cool, dry place for up to 1 year and once opened store in an airtight container to prevent the sugar from going hard or damp.

Molasses sugar


This is a soft, moist fine-grained sugar that is full of natural molasses and so has a distinctive dark brown colour and rich flavour.

Uses:
Molasses sugar is the traditional sugar for Christmas cakes and puddings and all dark fruit cakes. It is also used for chutneys, pickles, marinades or in any dish where a rich colour and sweet flavour is required.

To store:
Keep in a cool, dry place for up to 1 year and once opened store in an airtight container to prevent the sugar from going hard or damp.

Organic raw cane caster sugar


An organic natural cane sugar which is made by pressing out, cleaning and crystallising the natural juice from organic sugar cane. Very fine crystals make this sugar excellent for sprinkling and including in recipes.

Uses:
For sprinkling over fresh fruit or cereals or including in creamed mixtures, meringues and baking.

To store:
Keep in a cool, dry place for up to 1 year and once opened store in an airtight container to prevent the sugar from going hard or damp.

Palm sugar


Commonly referred to a jaggery in SE Asia where it is widely used. It is brown with a crumbly texture. Palm sugar is the sap obtained from various palm trees which is produced when the tree converts starch reserves into sugar in preparation for growth. The actual sugar content is between 10% to over 15%.

Preserving sugar


This type of sugar has the largest crystals which dissolve quickly when stirred into a liquid, this reduces the risk of the sugar burning. Preserving sugar dissolves quicker than granulated sugar.

Uses:
In jams, jellies, marmalades and pickles where it dissolves quickly to give a good set.

Vanilla Sugar


A fine caster sugar which is flavoured with vanilla stalks. The creamy-white coloured sugar has dark specks of pure vanilla particles. Vanilla sugar is sold in jars.

Uses:
Sprinkle over home-made sponge cakes, biscuits or mince pies. Use to sweeten fresh fruit such as strawberries, raspberries or blackcurrants.

To store:
Keep in the airtight jar and use by the best before date.


Note that these types of sugar might have different names in different countries.
 

sister herb

Official TTI Chef
Keep Your Cutting Board From Sliding

Because sharp knives are not a good combination with a cutting board that slides all over the counter, use a wet paper towel or damp hand towel under your board to keep it in it’s Place.


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sister herb

Official TTI Chef
Wooden Spoon Trick

Place a wooden spoon over boiling water to keep it from boiling over. There is a lot of science behind this, but the easiest way to explain why this works is because the spoon pops a lot of the bubbles once they come into contact with it, and it also absorbs some of the moisture. Apparently, metal spoons don’t work because they heat up too fast. It’s worth a try!

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sister herb

Official TTI Chef
Freeze Herbs In Oil

If you freeze your herbs in olive oil it will prevent them from browning and getting freezer burn. Not to mention they will always be handy, whether in season or not. Toss the cubes in a pan for sautéing meat and veggies, or use them as a sauce for pasta.

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sister herb

Official TTI Chef
Make Crystal Clear Ice

The process of boiling filtered water eliminates dissolved air and decompresses minerals in the water. That’s way too much science for me, but this would make for pretty cubes, especially if you’re freezing them with fruit for a water pitcher.

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