The Laws of Cooking – 20 Golden Rules Everyone Should Know & Follow
What Are The Rules To Be Followed in Cooking
I have been cooking for the past 1 year. Learning is endless. It applies to cook as well. Though I am still in the learning phase, I would like to narrate certain rules which I follow in my kitchen.
1. Don’t cook with just ghee on a hot surface, add just a little bit of oil otherwise ghee burns out.
2. Don’t add spices in the final stage add them as required in the first half of cooking only, they should be well fried for maximum aroma and flavor.
3. Never cook fried rice with freshly made rice, a minimum of 4 hours gap should be there. Leftover rice would be perfect.
4. While using ginger and garlic prefer more ginger and less garlic.
5. Dont use ghee for Indo Chinese recipes.
6. Best cookery is cast iron made utensils, they bring nice flavor as heat conduction will be good, but BEWARE of excess heating of utensils that burn the dish.
7.when boiling chana, chole these kinds of legumes use the boiled water don’t throw it away.
8. Never use Ajinomoto (tasting salt)
9. Mix the roti atta with hot water for soft Rotis and rest them for a min of half an hour after kneading.
10. Finally, don’t complicate the dishes by seeing multiple recipes or trying own ideas.
11. Wash your hands before you start cooking:
The first and foremost rule is that we should keep our hands clean before starting the cooking process.
12. Don’t use the same chopping board for meat and vegetables.
We all want to avoid washing extra dishes, but this is one area in which you shouldn’t take shortcuts. Its advisable to use two separate chopping boards: one for meat and another for fresh fruits and vegetables. If you don’t have extra board, its safe to chop your fruits and vegetables first, wash your cutting board thoroughly with soap and hot water, and then proceed to chop meat.
13. Don’t use metal ladle on nonstick, Teflon pans:
If you’re using nonstick pans, avoid using metal ladle as they can cause flaking or chipping of the Teflon thereby releasing toxic compounds into your food. You can use wooden ladles in such a case.
14. Always lift the lid away from you:
When you’re covering the dish with a lid, there will be condensation on the top. As you try to lift the lid towards you, the scalding condensation can drip onto your skin, causing burns. Make sure you always lift the lid away from your body.
15. Cooking spinach :
Do not cover the pan with a lid while cooking spinach. If you cook spinach without covering, the acids in the green leaves escape into the air which is not possible when you cover with the lid.
16. Washing veggies:
Wash vegetables in running water before chopping. Do not even attempt to wash vegetables after chopping because the vitamins and minerals would also be washed away by water.
17. Refrigerating fruits and veggies:
There are certain fruits and vegetables like potatoes, onions, garlic, bananas which should not be refrigerated. Refrigerating these will reduce the lifespan of the items.
18. Cooking with coconut milk:
If the dish requires the usage of coconut milk, do not cook the dish for a longer time once coconut milk is added because the coconut milk starts to curdle when cooked long at high temperatures.
19. Know when to add coriander leaves:
One of the sources of anti-oxidants, coriander leaves loses its flavor when added to hot dishes. To avoid that, remove the dish from fire and then garnish with coriander leaves.
20. Reusing cooking oil:
The oil used for deep frying should not be reused again. Deep frying requires oil to be heated at high temperatures. Reheating the used oil again may change its chemical compound, consequently making it more harmful for the body. This means that the structure of the fat molecule is altered resulting in the formation of new compounds that are handled by our body differently.