12 tips for new cooks

After finishing college life, one has to face new experiences after entering university life. This includes new cooking experiences in the hall or mess. Apart from this, cooks who are starting a new life also face a lot of problems with small issues. For example, potatoes turning black after cutting, meat not being cooked easily, vegetables turning pale after cooking, etc. To get rid of these problems, new cooks should know some tips.

1.  After cutting the potatoes, soak them in water for 5 to 7 minutes. The color will not turn black.
2. To peel the tomatoes, cut an X shape on the top with a knife. Then boil them in water for 15 to 30 seconds. After cooling, the skin will come off easily.
3. Add a little lemon juice to prevent the butter in the pan from browning excessively.
4. There's no need to watch the cooking. Taste and smell the food and decide if it's done.
5. When cutting onions, cut off the base. Then put them in the deep freezer for an hour. If you take them out of the freezer and cut them, your eyes will no longer water.
6. Are you cooking thick broth or roast meat? Add onion paste to the cooking. If you want to have a relatively thin broth, add chopped onion.
7. Milk, rice, or noodles will boil after a certain amount of time when placed on the stove. To prevent it from boiling over, place a wooden spoon horizontally on the pot.
8. After washing the rice, leave it for 10 minutes and then cook it or add 1 teaspoon of cooking oil while cooking. You will see that the rice is cooked beautifully and neatly.
9. Before cooking beef or mutton, marinate it with spices, lemon juice and masala for an hour. It will cook faster. Also, adding raw papaya pieces will cook the meat faster. 
10. If oil spills while frying fish, sprinkle a little salt on it. The oil will not spill again.
11. To remove burnt food stains from pots, chop a few onions. Then pour hot water into the burnt pot, add chopped onions and wait for 5 minutes. Then clean it. The stains will be removed. 
12. Leafy green vegetables contain a type of acid that, when released, keeps the vegetables green even after cooking. For this reason, cook the vegetables uncovered. Adding a pinch of sugar will help keep the green color of the vegetables.