Kitchen Tips - Ingredient tips - Vegetable Tips

Hi foodies,

Today I'll be sharing kitchen tips with you which will make your life easier. These are ingredient specific tips, which you can use whenever you are using that particular ingredient. I had previously shared kitchen tips, which was more on a generic side.

The ingredient tips I'll be sharing today will be related to the most common ingredients used in the kitchen. I hope you all like it as much as you liked the Lehsun ki chutney. So let's get started!

1. Tomatoes

When selecting tomatoes, choose the ones which are light red in colour and have smooth skin. They should be firm and should have a good aroma.

In case the tomatoes are under-ripe, then place them in a brown paper bag and store them for a night in a dark area.

In case the tomatoes are over-ripe, firm them up by placing them in a bowl of cold salt water for a night.

To seed a tomato, cut it in half crosswise and then squeeze it to remove the seeds and excess juice.

2. Potatoes

When selecting potatoes, choose the ones which have smooth skin. Avoid taking the potatoes which have eyes that have begun to sprout.

Place an apple inside the bag of potatoes, to prevent them from sprouting.

Avoid storing potatoes and onions together because the onions will cause the potatoes to rot faster.

Potatoes cook faster if they are soaked in salty water before they are baked.

3. Onions

When selecting an onion, do not choose the soft or spotty ones. Choose firm onions that have dry skin on the outside.

If you're only going to use half the onion, then use the top half and store the root end. This is because the root end stays fresh for a longer duration.

Have you ever been worried about the onion odour on your hands? You can get rid of it by rubbing a piece of lemon in Salt and squeezing the juice in your hands.

To have crisp onions, chop the onions and place them in a bowl of water. Let them soak for 30 minutes and then drain before serving.

Let me know how helpful you found these tips to be. At Savour with Sakshi, I'll keep sharing more of these tips with you all. Stay tuned!