Best cooking tips on prepare ingredients

Best cooking tips on prepare ingredients


Best cooking tips on prepare ingredients

Preparing Vegetables
All fruits and vegetables that we buy from the stores or farmer’s market have some pesticides and chemical residues on them, even for organic ones. Therefore, if we do not wash them properly, we are putting toxin in our body without knowing it.
Rule number one in preparing all fruits and vegetables is to give them a quick rinse at the tap first except if you are eating banana. Banana is perhaps the only fruit that has no insect bite so farmers do not need to spray them with pesticides. Other than that, even fruits of very thick skin such as water melon, cantaloupe (the worst) and all sorts of melon like vegetables such as squash are known to be laden with chemical residues.
After the first rinse, for fruits and vegetables that you are not going to discard the skin before eating or cooking, they need to be put into a dedicated vegetable basin to soak for 20 to 30 minutes with plenty of water so that the chemical residues can be dissolved in the water and discarded.
For root vegetables that you are going to discard the skin, peel first, then rinse and then drip dry before cutting them into the shape and form as required by the recipes. After cutting, it is best to rinse them once more in a colander before cooking to make sure they are fresh and clean.
For fruits and vegetables that you are going to eat raw, it is important to cut them with dedicated knife and cutting board to prevent contamination.
Preparing Meat
Every year, thousands of people are sickened by meat contaminated with E. coli or salmonella bacteria that can cause diarrhea, dehydration and, in the most severe cases, kidney failure. Therefore, cleaning meat properly is the first step to prevent any unintended consequence.
To clean chicken, whether it is a whole chicken or chicken parts, it is crucial to use salt to rub the chicken inside out after the first rinse.  Then it is highly recommended to soak chicken in clean water with one to two spoons of salt and the juice from half to one lemon together with the skin. Let it soak for at least 10 to 15 minutes. The salt, the lemon juice and the lemon oil from the skin are the best disinfection agents for meat especially chicken. After soaking, then rinse the meat under running water and let them drip dry in a colander. You will find that the meat will have a clean natural glow on top after this cleaning process.

We hope you find our Best cooking tips on prepare ingredients handy and useful for every meal you prepare.

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