Weight, Measures, Cooking Times, and Cooking Tips, collected by Carlos Mirasierras
61) When making ginger-garlic paste at home, add a pinch of salt and a teaspoon of
vinegar to the mix. It won't change the taste much and will allow you to store it in the
fridge for about two weeks.
62) Rubbing your hands on a stainless steel sink or container, or any stainless steel
surface, removes the pungent smell of garlic, onions or other spices from them.
63) Never store onions and potatoes in the same bag or container. Separate them to
prevent the potatoes from rotting.
64) Always make desserts with full cream milk to get thick creamy texture.
65) Always use heavy bottomed vessels to make desserts in order to avoid burning.
66) If you boil vegetables in water, do not throw the water, keep it to make gravies,
soups or enrich broths.
67) Soak potatoes and eggplant after cutting, to avoid discoloration.
68) Do peel your vegetables as thinly as possible to preserve the minerals and
vitamins.
69) Do wash your vegetables before peeling or cutting, to preserve the water soluble
vitamins.
70) When selecting an eggplant, make sure you choose one which is light in weight. A
heavier eggplant will have more seeds, which will give a taste bitter when cooked.

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