Kitchen_Tips_and

Important
In our diet we need some fat. Too much fat in our diet can cause high cholesterol levels and we all know it can cause health problems as well as weight problems. Obesity carries the same serious risk as high blood pressure, diabetes and heart disease. The only reliable way to lose weight is to eat less and exercise more. Most people want to lose weight quickly, but a slow steady loss that accompanies a healthful change in eating habits is much more likely to be permanent.

• Eggs - stored at room temperature, deteriorate rapidly. It is essential that they be stored in the refrigerator. When required for baking, eggs may be brought out to room temperature for 1-2 hours beforehand.
• Glaze - pastry with milk or water if egg is unavailable.
• Fresh meat - should be kept as dry as possible so should not be allowed to sit in its juices. Cold air should circulate freely around it. Temperature range 0°C to 7°C, no higher. Moisture loss from meat itself should be kept to a minimum. If these principles are followed any harmful micro-organisms are given little opportunity to cause spoilage.
• Marinating beef - in an acid medium, such as wine, lemon juice or vinegar, helps to tenderize the tougher cuts of beef.
• Minced beef - sold in butcher's shops and supermarkets, it has a high proportion of fat, if you can't buy prime topside mince, choose the leanest cut of beef you can afford and have the butcher mince it for you. You will save on unwanted kilojoules, and you'll gain in flavor and quality.
• Bread - You can double the life of a loaf of brad by storing it in a tightly sealed plastic bag in the refrigerator. For longer storage, keep the bagged bread in the freezer.
• Yeast - If you activate dried yeast with milk, it will give the bread a soft texture. If you use water activated yeast will produce a chewier, crustier loaf.
• Unsalted Margarine - When you buy unsalted margarine, read the label and avoid any brands that contain coconut oil. They have up to four times more saturated fat than other margarines.
• Potato - Boiled new potatoes gain an even nuttier taste and drier texture if after draining them, you shake them in a saucepan over high heat for about one minute.
• Oil based dressings - will keep well for ten days.
• Potato Dressing - Always add dressing to a potato salad while the potatoes are still fairly hot, they absorb more flavour this way.
• Olives oils - vary from different processing. Cheaper varieties are fine for general cooking, while for marinades and dressings the finest quality is extra virgin olive oil, from the first cold pressing of the fruit.
• Pimentos ( capsicum) - are available canned in oil or brine. After opening, transfer the contents of the can to a screw-top jar and keep in the refrigerator. You'll find they make a useful garish for many savories, omelettes and salads, adding both colour and flavor.
• Tomatoes - Commercially grown tomatoes will ripen twice as quickly if you place them in a paper bag and close it tightly.
•   Poultry - If you wish to freeze any uncooked poultry, remove form the packaging, rinse under cold water, and use your own plastic bag or wrapper to wrap the poultry. This eliminates bacteria that may have accumulated between processing and purchase. After thawing, cook the poultry as soon as possible.
•  Chillies - Red chillies, whether dried or fresh, are ripe chillies and are usually hotter than the green variety. The hotness of bottled or canned chillies is usually indicated on the label.
•  Shallots - taste less harsh than onions, less pungent than garlic, yet subtly combine the fragrances of both. Spring onions are mistakenly called shallots in some parts of Ausrtalia.
•  Tofu (bean curd) - A bland cream coloured soya bean cake that absorbs the flavours of other ingredients. Tofu is often used as a meat substitute because it is very low in fat and high in protein.

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