More Tips'n'Tricks 4 Cheese& Paneer n Veggie + Preservation

Tips on Preservation

1. Seeds and nuts, both shelled and unshelled, keep best and longest when stored in the freezer. Nuts in the shell crack more easily when frozen.

2. Preserve ripe Bananas - You can freeze them whole, peeled, in plastic bags.

3. Store flour in an airtight container and refrigerate it as it doubles their storage time.

4. Storing Mushrooms;- Cover mushrooms with a damp cloth or keep them in a paper bag with holes poked in the bag for ventilation.This will keep them dry.

5. Preserve eggs - Wash the eggs and put them slowly in a container full of lime water . In this way your eggs will be preserved for a long period and will not get spoiled.

6. Preserve dry fruits and sugar - Put a couple of cloves to the container of the dry fruits & of sugar.

7. Fruits & vegetables -Wrap them in newspaper before storing them in the fridge.It will keep them fresh for a longer period.

8. Preserve coriander leaves - Keep them in a muslin cloth bag in the refrigerator. They will remain fresh for a longer time

9. Green chilies -While storing green chilies, remove the stems. This will help them to stay fresh for long.

10. Wrap paneer in blotting paper before storing in the refrigerator. It will stay fresh for a long time.

11. Fried papads chips and biscuits -Put them in a polythene bag and store them in a refrigerator to keep them fresh for a long time.

12. The best storage place for dried herbs and spices is in a cool, dark cupboard as heat is bad for them.

13. Keep nuts in the freezer to avoid spoilage.

14. Preserve ginger-garlic paste:-Fry them in oil before grinding and store in the same oil.

15. Chili powder - By keeping a piece of asafetida in the chilies container you can store them for long.

16. Preserve apple slices from browning by placing in pineapple juice. Store it in the refrigerator, it will remain for long and yield a delightful flavor.

17. Preserve poppy seeds and sesame seeds in the refrigerator to prevent them from going rancid.

18. Preserve Lemon by rubbing a little coconut oil on them and place them in an open tray in the refrigerator. They will keep them fresh for atleast 10 days.

19. Preserve the tomatoes by placing them in the chiller tray just beneath the deep freeze of the refrigerator.

20. Add Cardamom to the milk while boiling it will preserve the milk from turning sour for a longer period.

21. Preserve your pulses & spices by sprinkling Asafetida over them.

22. Preserve freshness of leafy vegetables by keeping them in cotton bags instead of polythene bags .

23. Preserve milk, yogurt, cream twice as long by transferring them from cartons to airtight glass jars before refrigerating.

24. Preserve Tamarind by sprinkling salt in it so as to keep the worms away.

25. Too many peeled potatoes - Cover them with cold water to which a few drops of vinegar has been added. Keep them refrigerated and they will last for 3 or 4 days.

26. CAKE- Place 1/2 apple in the cake box to the cut edge of a cake, it will keep the cake from drying out and getting stale.

27. For storing eggs for longer time say for about 30-40 days you should apply any cooking oil with the help of brush on the egg shell.

28. Green peas - Preserve them by keeping them packed in polythene bags in the freezer.Store green peas for 2 years; all you have to do is to tie the shelled green peas in a cloth and dip in boiling water for three minutes. Then dip in chilled water for three minutes. Dry under the fan till the extra moisture is removed and then pack into airtight jars or sealed packets. Freeze & use them when peas are too costly.

Tips on Cheese

1. Bulk cheese will keep longer when it's wrapped in a paper towel dampened with vinegar and placed in a sealed plastic bag. The vinegar will inhibit mold growth. Re-moisten the paper towel every few days, as needed.

2. Cheese won't harden if you'll butter the exposed edges before storing.

3. Hard Cheeses - When storing hard cheese such as Parmesan, Romano or Asiago, store in the coldest spot of your refrigerator. It lasts much longer than freezing. Freezing the cheese makes it "spongy" after a certain period of time.

4. Soft paneer - Add curd or lemon or vinegar to the boiling milk & you will get soft paneer which is specially good for those with weak stomachs.

5. Softening the cream cheese - Remove it from its wrapper and microwave it on MEDIUM for 30-40 Seconds.

Veggie Tips

1. Red bell peppers, which are fully ripe bell peppers, not only add a splash of vivid color, but a greater source of vitamin A than green or yellow peppers. They are also an excellent source of vitamin C.

2. Don't freeze cabbage, lettuce, or other raw leafy greens, cucumbers, or radishes - they'll be mushy when thawed.

3. To seed a tomato before chopping, cut tomato in half crosswise and gently squeeze each half to remove seeds and extra juice.

4. Lettuce will keep longer if you store them in paper bags instead of cellophane.

5. When boiling corn on the cob, add a pinch of sugar to help bring out the corns natural sweetness.

6. You should not cook mushrooms in aluminum pans because the mushrooms will darken.

7. Do not overcook the Green Leafy Vegetables as they lose their color .

8. Capsicum - Remember fresh ones have a taut shiny skin. Stale ones have wrinkles and may show soft patches of discoloration. Cucumbers: These should be firm, with the skins taut and shiny. Stale ones are flabby when touched.

9. Brinjal - Before purchasing see this should be firm but not hard. It should have a full, shiny and unwrinkled skin.

10. Carrots- Always remember they should be firm and free from blemishes. There could not be any soft patches. Buy young carrots.

Veggie Tips

11. Cauliflower - Always remember a fresh flower has a firm, compact head surrounded by fresh green leaves. The outer leaves are yellow on a stale one. If they have been removed, look at the flower. Do not buy it, if it appears to be loose and soft.

12. Clean Vegetables & make them germ free by adding some salt or vinegar drops while washing them.

13. Add a large piece of stale bread to the vessel in which green leafy vegetables are cooking so as they don't take on unpleasant flavors or unpleasant odors during cooking.

14. Beetroot - These should be firm and free from blemishes. Turnips: Young ones are the best. Discard very large ones. Radishes: Buy firm, bright, well-shaped ones. The smaller the radishes are, the better they will taste.

15. Wrap celery in aluminum foil when putting in the refrigerator it will remain for weeks.

16. Potatoes should be smooth, well shaped, and unbruised. When selecting potatoes, choose new potatoes for boiling as they have thinner skins and are firmer.

17. Vegetable Storage - Purchase storage bags with air vents .

18. Cutlets out of leftover vegetables - For best results use cabbage or cauliflower. Boil, peel and mash potatoes with salt, chopped green chilies, & coriander leaves . Add the spices & mix with the vegetable. Take small portions and roll into round balls.

19. Leafy Vegetables lost its crunch? Don't panic just cut the stem off and separate the stalks. Place vegetables in a deep vessel filled with cold water and stir in 3/4 cup granulated sugar. Keep them soaked for 4 to 5 hours. Drain well and then refrigerate.

20. Add a pinch of common salt and sugar to the cooking vegetable so as to avoid discoloration of spinach and green leafy vegetables.

Veggie Tips

21. Lettuce - Before purchasing remember that the discolored leaves show that the lettuce is in a poor condition. Even after removing the skin it won't taste good so always go for the greens. Celery: Always look at the color of the small leaves. If these are yellow and browning, the celery is probably stale. The sticks should be firm and crisp with a number of inner ones showing a good heart.

22. Selecting Cabbage- Choose firm heads that feel heavy for their size. Outer leaves should look fresh, have good color, and be free of blemishes.

23. Peeling vegetables - Place a plastic bag near the counter and keep the mouth of the bag open so that you peel the veggies directly into them and then throw the peels away without creating a mess.

24. Purchasing an Eggplant - Smaller, immature eggplants are best. Full-size puffy ones may have hard seeds and can be bitter. Choose a firm, smooth-skinned eggplant that is heavy for its size; avoid those with soft or brown spots. Gently push with your thumb or forefinger. If the flesh gives slightly but then bounces back, it is ripe. If the indentation remains, it is overripe and the insides will be mushy. Also make sure an eggplant isn't dry inside, knock on it with your knuckles. If you hear a hollow sound, don't buy it.

25. Purchasing Spinach - Choose leaves that are crisp and have dark green with a nice fresh fragrance. Avoid those that are limp, damaged, or spotted.

26. Washing Spinach - Like all greens, spinach should be washed as soon as you buy it. Loose spinach can be very gritty, so it must be thoroughly rinsed (it can't be washed enough). The easiest way to wash spinach is to put it into a sink or large container of cold water. Remove stems by twisting or cutting spinach leaves off just above stem line and immerse in water. Swish leaves around, then let them stand for a few minutes while dirt sinks to the bottom. Thoroughly dry by using a salad spinner or by blotting with paper towels. Wrap in dry paper towels and seal in a plastic bag for storage.

27. Before purchasing tomatoes see that they should have a shiny skin, should be firm and light red color. As they become overripe, the color darkens and the skin loses its shine. Fragrance is a better indicator of a good tomato than color. Use your nose and smell the stem end. The stem should retain the garden aroma of the plant itself - if it doesn't, your tomato will lack flavor and, as far as I'm concerned, will be good only for decoration!

28. Selecting Green Beans - Choose slender beans that are crisp, bright-colored, and free of blemishes.

29. Cilantro - When purchasing, look for leaves that are tender, aromatic, and very green. If it has no aroma, it will have no flavor. Avoid wilted bunches with yellowing leaves.

30. Do not use wooden utensils when making any dish mixing saffron as Wooden utensils tend to absorb saffron easily.

31. Onion : They Should look dry and bright and be firm. Damp, soft onions are usually rotten at the center.

32. To remove bitterness from karela Slit it from the middle and rub a mixture of salt, wheat flour and curd over it. Keep aside for 1/2 an hour, before cooking.

33. Slice root vegetables and shred green ones. Break cauliflower into sprigs. They cook more quickly this way.

34. While boiling potatoes and cauliflower add a few drops of vinegar to the water to keep their original white.

35. Banana - After bananas have ripened, store in the refrigerator to help slow down ripening. The skin will turn dark brown, but this does not damage the fruit inside.

Dear Teja,
All ur tips r valuable & useful.
Thanks for sharing with us.


Regards
Suneeta

CARE OF WATERCOLOR WORKS

Here's how to protect your watercolors or other works on paper from damage:
Frame your work in a clear glass. It protects against atmospheric pollution, scratches, and the rigors of humidity.

Check regularly for signs of condensation inside the glass. If it occurs, you may need to have the painting remounted on an acid-free board.

Never hang pieces on a wall directly opposite a window. Even indirect light can be a threat. Try rotating the placement of your paintings around the room periodically.

Handle original art as little as possible.

When storing framed works, cover them with cloth and lay pictures face down. To store an unframed work, sandwich it between layers of acid-free tissue in a dry place. Rolling or folding it could cause paint loss.

More danger comes from invaders. Insects are drawn to paint, paper, and sometimes to the frame. Do all you can to control the insect problem in your home through insecticides. But please be careful not to spray the surface of the work.

It doesn't necessarily take museum-quality conditions to keep art sound. With proper handling and care, watercolors can survive decades, even centuries.

Removing Tomato Skins

To remove tomato skins, wash the tomatoes and dip in boiling water for about 30 to 60 seconds, or until the skins begin to split. Dip the tomatoes in cold water, and slip the skins right off.

Salt Substitute

Salt substitutes should not be used to make fermented pickles or sauerkraut.

Storing Canned Goods

Always store your home-canned goods in a cool, dark place. Do not stack jars on top of each other.

Canning Apples

1 pound apples = 2 C sliced. 3 pounds sliced apples will make one 9 inch pie. A bushel of apples will yield about 16-19 quarts of canned apples.

Mold Free Cheese

Placing sugar cubes in cheese containers helps keep cheese mold-free.

Celery

Wrapping celery in aluminum foil when putting it in the refrigerator helps keep the freshness for weeks.


Storing Garlic

Garlic should not be stored in the refrigerator, or with vegetables. It should be stored in an open space, but not in direct light

Mold

Mold can occur in your jars if they are improperly sealed.

Not processing your jars can also cause mold as well as fermentation

Onions

Storing whole onions should not be done in plastic bags. Lack of air reduces the storage life.

Pickled Fish

Pickled fish must be refrigerated, but when properly preserved, should keep for 4 to 6 weeks at 40 degrees.

tomatoes

For best flavor, store tomatoes at room temperature, not in the refrigerator.

Labeling

Be sure to carefully label each jar you can with the name of the food, and the date it was canned.

Storing Canned Goods

Always store your home-canned goods in a cool, dark place. Do not stack jars on top of each other.

Stacking Home Canned Goods

Save all the boxes from your canning jar purchases, and use them to store your canned goods. That way, they can be easily labelled and stacked to conserve storage area.

Handling Hot Peppers

Always wear gloves when handling hot peppers. Peppers can burn your skin and eyes.

Fruit And Vegetables

Gather fruits and vegetables early in the morning when they are at their peak of quality. Do not use over-ripe products. Gather or purchase only as much as you can prepare within 2 or 3 hours.

Mold Free Cheese

Placing sugar cubes in cheese containers helps keep cheese mold-free.

Preserving Meats

When working with meats, be sure all work surfaces and containers are clean. Do not place raw poultry, beef and pork in a container or in the sink together. Wash separately, and keep raw meats separate to avoid contamination.

Always use a pressure cooker when canning meats. The boiling bath method does not get hot enough, and maintain a high enough degree of heat to completely sterilize the meats.

Follow all directions exactly when cooking and canning meats for home storage.

Originally from life tips....

Tips for Safely Storing Food

In order to avoid overeating, it is often suggested that you dish out a meal's servings and then immediately package and refrigerate leftovers. That keeps you from serving unnecessary second helpings and guarantees you have correctly portioned meals available at any time.

The trick to smart storage is to get food sealed quickly and thoroughly to minimize bacteria on the food, and just as quickly refrigerate the food to prevent bacteria from growing (generally, bacteria hate cold).

Here are more storage tips, along with safe refrigeration times for everyday foods:

• Make sure your containers have a tight seal. The less air around the food, the less chance of bacteria finding it.
• Use a shallow container for hot leftovers to help them cool more rapidly. Don't worry about putting warm containers in the refrigerator; rapid cooling doesn't affect the food. The only issue is that the container will warm the refrigerator very slightly.
• If you know you're not going to eat leftovers within the time specified in the table below, freeze them. Freezing means zero bacteria growth, but also "freezer burn," which occurs when the moisture in the food gets drawn out by the dry environment. To minimize freezer burn, place the sealed container in a second sealed container (freezer bags work fine).

Safe Refrigeration Times for Everyday Foods

Food	Use within
Yogurt, cottage cheese	7 days
Hard cheese	6-12 weeks unopened; 1 week opened
Cheese spreads	3-4 weeks
Eggs, in shell	3 weeks
Eggs, hard-boiled	1 week
Beef or pork roasts, steaks, chops, uncooked	3-5 days
Beef or pork roasts, steaks, chops, cooked	3-4 days
Ground beef, uncooked	1-2 days
Stew meat, uncooked	1-2 days
Poultry, uncooked	1-2 days
Poultry, cooked	3-4 days
Fresh sausage, uncooked	1-2 days
Ham slices, cooked	3-4 days
Luncheon meats	3-5 days
Fresh fish, uncooked	1-2 days
Live crab, lobster	Same day
Shucked mussels, clams	1-2 days
Scallops, crabmeat, shrimp	2-3 days

And remember: Many foods are stamped with a suggested last date of sale; that isn't necessarily the last day you can safely eat them. Once opened, refrigerated food may spoil before the date on the package, so use caution.

Originally by Reader's Digest...

SafeTips Food Storage Tips

Here are some simple tips to remember for safe refrigeration of foods at home:

Set the temperature below 40 degrees, using a refrigerator thermometer found in hardware and home-supply stores. Place the thermometer in the center of the middle shelf and check it regularly. Keep your refrigerator clean. Immediately wipe up spills with hot, soapy water and rinse. Refrigerate or freeze meat and poultry the minute you get home from the store. Thaw foods in the refrigerator; under cold, running water; or in a microwave right before cooking. Because of room temperature and the high risk for bacterial contamination, avoid using a counter top for thawing food. Remember, the danger zone is 40 to 140 degrees Fahrenheit. Make it a weekly habit to throw out expired foods that you no longer should eat. Divide leftovers into small portions and store them in shallow, tightly sealed containers (two inches deep or less). Date leftovers so you know how long they've been in the refrigerator. A good rule to follow is to discard cooked leftovers after four days. Keep the refrigerator door closed as much as possible, and don't store perishable foods like milk or eggs in the door. Store eggs in their carton on an inside shelf. Remember the two-hour rule for prompt refrigeration. Perishable leftovers from a meal should not stay out of the refrigerator more than two hours. In hot weather (90 degrees Fahrenheit or above), this time is reduced to one hour. When in doubt, throw it out! Before you leave your house for a trip try placing an ice cube in a sandwich bag and place it in your freezer. This is a great way to tell if the power has gone out while you were away. If you come back to a ice blob instead of an ice cube, you can safely assume that all your perishables need to be thrown out. Other ways to tell if your power has gone out while you were away are: The scoop marks have disappeared from the ice cream. Frozen vegetables are a solid clump. By safety center....