Sanjeev Kapoor-Kitchen

THE BUDGET KITCHEN

Wed, 31 Aug 2011 11:09:05 -0700

THE BUDGET KITCHEN

Change the look
If you have a kitchen that has been squeezed into a window less corner of an open-plan room, then this kitchen needs a colourful makeover that will brighten it up and improve the view from the living and dining area. This kitchen also calls for you to shell out some expense. If there is a budget that you need to follow, take home these easy tips.

In a room with yellow walls the sun never stops shining, so it’s an obvious choice to cheer up a dark space. Team it with mint and pistachio green, which give a fashionable 1950s retro feel. Accessories in yellow and silvery metallics keep the look smart and simple, while you can choose to go for wood flooring to add a more retro touch.

The original units could be of any colour, but if they look too utilitarian, let us change them to make the kitchen a multipurpose room. Colour gives it a more dressy look; mint –green paint transforms the doors and drawers, and long curved metal handles add a stylish finishing touch. New laminate worktops in pistachio green complete the colour show. Go for a white fridge.

Most kitchens do not have a splash back. This little protection at the stove prevents damage to the wall and can also help you to save money! How? Removing old wall tiles is a horrid job, and replacing them can be pricey. But doesn’t mean you have to live with them. Painting is an option, but even easier is covering them with another material. It is a good idea to have the splash back covered with sheets of yellow laminate, glued onto the existing tiles.

Most modern kitchens do have a microwave. If you have a small household, a hob and a microwave may meet all your cooking needs. Building in microwave beneath the worktop gives a streamlined look, but make sure you allow for ventilation.

CARE OF A PRESSURE COOKER!

Wed, 31 Aug 2011 11:09:05 -0700

CARE OF A PRESSURE COOKER.

A pressure cooker is a great friend and time saver. Let us hold it in high reverence and look after it well so that it gives us trouble free service.

Washing up in the ordinary way is all that is required for the base and inserts of a pressure cooker. Soaps and detergents are suitable. If using an aluminum pressure cooker, washing soda should not be used as it has harmful effects on aluminum. Should the inside of the base or the containers become discoloured, steel wool is recommended. The cover requires a little extra care. After each use, the steam vent should be examined, to make certain that it is not blocked. If it is blocked, running water or a skewer will clear it immediately.

It should seldom be necessary to remove the gasket. If it is obvious that food has boiled over it or into the rim of the cover, then it should be washed in warm soapy water, the rim wiped and the gasket replaced, with as little handling as possible.

Neither the cover nor the base should be left standing in the water. This will spoil their fine, high polish.

The rubber like gasket may shrink slightly after a considerable time, so it is a good idea to stretch it gently while it is cold. If, in time, the steam starts to escape from under the lid, it means that the gasket needs replacing. This along with the other spare parts can be obtained direct from the manufacturer if you cannot find them at a local shop.

Store the pressure cooker with its lid upside down on the base. This way there is no stress on the gasket and all the parts will be well ventilated. If the weight is separate from the lid, make sure that it is kept somewhere where it cannot be damaged.

STORING SEAFOOD IN THE FREEZER

Wed, 31 Aug 2011 11:09:05 -0700

STORING SEAFOOD IN THE FREEZER

Freezing preserves food because it arrests bacterial activity and thus prevents any further deterioration. But it does not destroy bacteria. When the food emerges from your freezer months, or even a year later, and again reaches room temperature the dormant bacteria will re-awaken and multiply. It is, therefore, particularly important to freeze only the freshest of foods, in perfect condition and to handle it for packaging with great attention to hygiene and cleanliness.

Ideally, all seafood is best eaten fresh. However, you can freeze it when it is very fresh. If you are buying from the fishmonger, make sure the fish has not already been frozen and thawed. Clearly label and date of freezing. Do not defrost frozen seafood at room temperature. Let it thaw in the fridge. Some seafood, such as fish fillets or prawns, can be cooked while still frozen. Avoid refreezing seafood as this alters the flavour and texture and can lead to spoilage.

Storing fish, fillets and cutlets:
Scale, clean and gut fish. Rinse under cold water, pat dry with a paper towel, and then freeze in an airtight bag.
Fillets and cutlets could be frozen in bags in smaller portions for upto three months. If the portions are awkward in shape, mould each one in foil, freeze the foil packets, and then pack altogether in a large polythene container.

Prawns:
Do not peel. Place in a plastic container and cover with water - this forms a large ice block, which insulates the prawns and prevents freezer burns. Freeze up to three months. When required, thaw in the refrigerator overnight. Another way of freezing prawns is to put them into salted boiling water for two to three minutes. Drain and immediately dip in cold water and shell. Pack into polyethylene bags or boxes leaving one-inch headspace, seal, label and freeze.

Crayfish, lobsters and crabs:
For ease of handling, wrap these in foil, then place in an airtight freezer bag before freezing. Octopus and squid should be gutted before freezing and can be frozen for up to three months. Oysters should not be frozen, as the flavour will alter.

Freezing cooked fish:
Cooked fish is better frozen in prepared sauce to prevent it from becoming dried out. Do not overcook or it will tend to break up when defrosted and reheated.
Thin fish fillets, which have been coated with egg and breadcrumbs ready for frying, can be packed uncooked. Use foil separators. When all the fillets are coated, bring two opposite ends of the sheet of foil together, fold over and turn in the ends, press firmly so that the foil is sealed. Label clearly and freeze. Preparing items like this before freezing means that you always have a supply of food available in the freezer for use when you are in a hurry or when unexpected guests call. As each fillet is separated by a foil divider, it is easy to remove the number required, returning those left to the freezer in the foil pack.

WASHING UP

Wed, 31 Aug 2011 11:09:05 -0700

WASHING UP

Most people dislike washing up more than any other household chore, this is usually because they do not set about in a methodical way and have no idea how simple it can be if it is attacked systematically.

There are five processes, which make up the washing method, preparation, washing, rinsing, draining and drying-in that order.

The most essential requirement for washing up is a constant supply of hot water, this should be as hot as the hand can bear for the actual washing and very hot indeed for the rinsing, so that as well as sterilizing the articles the heat can help to dry them.

The various agents used for washing up are largely a matter of personal choice. Synthetic detergents are perhaps better for this than soap because of their greater grease removing properties. Mops, cloths, scrapers, sponges and other means for removing particles of food from the articles being washed are all useful. Those made from plastic or nylon are best as they have a long life and do not get greasy or slimy easily.

Food should be scraped off plates, dishes and pans and very stubborn particles should be put to soak in lukewarm water. Cups, glasses and teapots should be emptied and should be given an initial rinse in cold water. Washing, rinsing and draining are continuous operations, the temperatures of the wash and rinse waters should be maintained throughout and both waters should be changed if they become dirty. The articles should be washed and then transferred immediately to the rinse water, and then put straight onto the draining board or into a drainer. The order in which the articles are to be washed is important: glasses, cutlery, crockery and finally pots and pans and other utensils, which have been used in the cooking operations.

If the rinse water is really hot, as it should be, then most articles will be dry in a minute or so and will need only a final polish with a clean soft cloth or a kitchen paper before they are put away.

TAKING CARE OF LEFTOVER FOOD

Wed, 31 Aug 2011 11:09:05 -0700

TAKING CARE OF LEFTOVER FOOD

Many foods are at the height of quality when they are first prepared and this quality can deteriorate fairly quickly if proper measures are not taken to control spoilage while storing. However, immediate care of leftovers after the meals can maintain quality.

Before refrigerating the leftovers, they should be ideally covered with a protective covering of plastic or aluminum foil for this will help prevent absorption of other flavours and loss of moisture from the food. Breads and other baked goods do not require refrigeration, but they do need to be covered to protect them from drying out.

Leftover perishable foods that contain meat, fish, poultry, eggs or dairy products should be stored in the refrigerator or freezer at the earliest. There is no need to be concerned if the food is still hot for modern refrigerators and freezers are made to cool hot food. Divide large portions of hot food into small, shallow containers. But do not arrange them too closely – leave some space between items so that the cold air can freely circulate around them.

Do not cool perishable leftovers on the kitchen counter or keep them at room temperature for long. Warm, moist food is the ideal breeding ground for food-poisoning germs. Another important point to note is that perishable leftovers should be used within three to four days. Freeze them if you have to keep them for longer periods of time. But two days is the longest you should leave leftovers in the refrigerator. Throw out leftovers that smell bad or look mouldy or slimy.

Some people are under the impression that heating slightly spoiled leftovers will render them safe but it is not so. Heat does not destroy some germs. So the moment you get the impression that the food you have stored is beginning to spoil, just dispose it off. Remember your health is the biggest wealth.