Yes, it is difficult to get perfect slices from round things. For uniform cutting or slicing; slice a piece off the bottom so the onion or tomato sits level on the cutting board, making our task easier. In other words, the easiest way to deal with a round vegetable or fruit is to square it off. Once squared it can be uniformly sliced, batoned or chopped. Yes, this is a very good question, as this is an aspect of baking which we normally ignore and hence are disappointed by the result of our efforts. If you are using a shiny metal or glass pan the temperature should be 350 degrees F, for a dark or non- stick pan the temperature should be 325 degrees F. As for the baking time, if baking a cake in a dark or non-stick pan, just lengthen the time by 35 minutes. Silicone pans ( they are the newest trend in baking these days) also seem to require a slightly longer baking time than metal pans. Glass conducts heat extremely well, which can be both an advantage and a disadvantage. Recipes with lots of sugar (like pound cakes and cookie bars) might start to burn before being cooked all the way through, but glass is fantastic for making casseroles, bread pudding and other dishes where browning is less important.
Glass also has the advantage of being non- reactive, so you can store recipes right in the baking dish without worry that the food will pick up metallic flavours of the pan. In many ways, ceramic is like glass: it conducts heat very well, but can cause over- browning in sweet dishes. The biggest advantage of ceramic is that these dishes look pretty. Foods can be served and stored in their baking dish. Curry leaves is a herb which is commonly used as a seasoning ingredient to add flavours to various recipes. We’ve always loved curry leaves (also popularly known as meetha neem) in sambhar, dhoklas, kadhi, coconut chutney, butter milk and in other dishes. Most of us even have a curry leaf plant in our homes. But they add more than taste to our food, they are also health- giving. The health benefits of curry patta have been known for centuries. It is rich in minerals like manganese, chromium, zinc, magnesium, copper and phosphorous. It is also rich in riboflavin, thiamine and folic acid.
Since plants are connected to the earth, they are a good source of minerals, and therefore an important part of a healthy diet. They are also packed with carbohydrates, energy, fibre, calcium, iron and vitamins like C,A, Band E, antioxidants, plant sterols, amino acids, glycosides and flavonoids. The use of flat- bottomed, stainless steel or hardanodized exterior cookware is recommended on ceramic/ glass cooktops. Overheating or allowing silicone polyester cookware to boil dry can result in the fusing of the cookware to your glass cooktop. Never place a hot pan on a cool glass stovetop burner.
This can also cause fusion of the pan to the stovetop. Cookware bases should be flat for even heat conduction. Metal lids are easier to use, as we can use and clean them as we wish, but it is different with glass lids. Do not place glass lids directly on top of, or directly under heating elements. Avoid extreme temperature changes when using glass lids. Do not submerge a hot lid in cold water or place on a cold surface. Glass lids are not boiler safe. Hand washing of the lids is recommended for ideal care. Yes, we should be extra careful about what we eat in the monsoon season. Here are a few tips you need to follow: bread and bakery items get spoilt by moulds, so it is wise to consume these items as soon as they are taken out of their packets; milk and milk products are susceptible to spoilage by microorganisms, particularly in the humid weather. Various ingredients should be kept in sealed containers; cut fruits should be consumed ideally as soon as they are cut, fruit juices should also not be stored for long; if cooked food has to be stored, cool, cover and refrigerate.
Cooked food should be stored in the upper shelves and raw foods in the lower shelves of the refrigerator; try to avoid street food, as it can cause diarrhoeal diseases; the best way to ensure safe drinking water is to filter it, followed by boiling. – Savita Bhargava.