kitchen tips

* to avoid crying, peel onions under cold water or       refrigerate them before chopping.

* to perk up soggy lettuce, add lemon juice to a bowl of cold water and soak lettuce for an hour in the refrigerator.

* when cooking carrots, peas, beets, or corn, add a small amount of sugar to the water to keep flavor. To keep sweet corn yellow, add one teaspoon of lemon juice to the cooking water just about a minute before taking it off the stove. Never salt the water you cook corn in. It will only toughen the corn.

* store celery and lettuce in paper bags, not plastic. Leave the outside leaves and stalks alone until ready to use.

* place green fruits in a perforated plastic bag. The holes will allow air to circulate while retaining the ethylene gas that fruits produce during ripening.

2 responses

  1. A big hi from Eateastindian

    We’ve been following your blog since last few weeks and we quite like it. We’ve just started our Eat East Indian website. Check it out on: and please share it with your readers. We think that it will be a useful resource guide for them for East Indian restaurants.

    Thanks from your East Indian Friends!

    September 13, 2009 at 7:10 am

  2. Thanks for taking the time to discuss this, I feel strongly about it and love learning more on this topic. If possible, as you gain expertise, would you mind updating your blog with more information? It is extremely helpful for me. And as always, eat plenty of fruits and vegetables.

    December 10, 2010 at 2:56 pm

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