Tips for cooking
Many of the words that are used in cooking are not familiar with. Such are some tips on this page, I have collected from a variety of different magazines. I hope you find it useful.
Soaking or myarinesan:
Most cases before cooking or soaking in the food flavoring myarinesan urgent imperative. It enhances the taste of cooking and is easy to cook as well as the time to save. Pilau rice or fried rice or biryani cooked whatever went half an hour before cooking, soak the rice in a little salt and lemon juice, then the rice will be cooked quickly and is less likely to be soft.
Baking:
Baking oven to cook the raw cavities marinated and oven temperature will have to be determined first. If it can be examined, but in the upper part of taking food from the raw.
Custard:
milk, sugar and egg custard mix of cooking.
Barbecue:
fish and meat, as needed sour, salt, etc., and mixed with the fuel burning stove, barbecue teacher to be taken for the turn by turn and burn. Fry in oil or ghee over Shami kebab is made barbecue or cooking.
Korma:
bring into contact with water makes a little more ghee and cook it with yogurt as korma.
Kalia:
Solder and Kalia around somehow. Pepper, garlic, ginger, coriander, cumin, etc. The paste is cooked. Sometimes a little taste of tamarind or yogurt is increased.
Gravy:
several 'gravy' is. It says Curry. Onion, ginger, garlic, coconut, poppy seeds, coriander, cumin, nuts, etc., with the Bethe yogurt, tomato gravy is made with a dense. When the pan is hot, some spicy gravy taste increases.
Utensils:
Cookware role in cooking enough. Fried egg omelet pan when it is convenience. Mogalai terms as the copper plates is especially suitable for cooking. Chinese cooking pot to a certain size. Again, the need for oven or iron tandurabati Barbeque.
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Many of the words that are used in cooking are not familiar with. Such are some tips on this page, I have collected from a variety of different magazines. I hope you find it useful.
Soaking or myarinesan:
Most cases before cooking or soaking in the food flavoring myarinesan urgent imperative. It enhances the taste of cooking and is easy to cook as well as the time to save. Pilau rice or fried rice or biryani cooked whatever went half an hour before cooking, soak the rice in a little salt and lemon juice, then the rice will be cooked quickly and is less likely to be soft.Baking:
Baking oven to cook the raw cavities marinated and oven temperature will have to be determined first. If it can be examined, but in the upper part of taking food from the raw.
Custard:
milk, sugar and egg custard mix of cooking.
Barbecue:
fish and meat, as needed sour, salt, etc., and mixed with the fuel burning stove, barbecue teacher to be taken for the turn by turn and burn. Fry in oil or ghee over Shami kebab is made barbecue or cooking.
Korma:
bring into contact with water makes a little more ghee and cook it with yogurt as korma.
Kalia:
Solder and Kalia around somehow. Pepper, garlic, ginger, coriander, cumin, etc. The paste is cooked. Sometimes a little taste of tamarind or yogurt is increased.
Gravy:
several 'gravy' is. It says Curry. Onion, ginger, garlic, coconut, poppy seeds, coriander, cumin, nuts, etc., with the Bethe yogurt, tomato gravy is made with a dense. When the pan is hot, some spicy gravy taste increases.
Utensils:
Cookware role in cooking enough. Fried egg omelet pan when it is convenience. Mogalai terms as the copper plates is especially suitable for cooking. Chinese cooking pot to a certain size. Again, the need for oven or iron tandurabati Barbeque.
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Comments like this to give love.
Bye,,see you again with new post…
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