Some Valuable Tips- Chef RAMAN

              Some Valuable Tips- Chef RAMAN

I.If your soup or gravy is too salty, peel a potato, and cut it into large chunks. Add the potato chunks to the soup or gravy, and let it simmer for a little while, then remove the potato and throw it away. Some of the salt will have been absorbed by the potato.

2.If a recipe calls for shredded chicken, you can take a boneless skinless chicken breast, put it into a skillet with 1/2 cup to 3/4 cup of liquid (I usually use white wine and/or chicken broth), and some seasoning. Bring this to a boil, and then turn the heat to low and simmer for about 45 minutes to an hour. Remove the chicken from the pan, and shred it with a pair of forks.

3.Always use a pair of tongs to turn a piece of meat, never jab it with a fork. Piercing the meat causes the flavorful jiuces in the meat to run out.

4.Never use water to put out a grease fire on the stove or in the oven, it will only spread the fire, and cause the grease to splatter. Instead, cover it with a lid, or toss baking soda on the fire to smother the flames.

5.When carving a pumpkin, you can use tools from your kitchen (other than the standard carving knife), to carve your pumpkin. A metal ice cream scoop is great for scooping out the pulp from the inside of the pumpkin. A grapefruit knife does well for carving. If you need a perfect circle, an apple corer may be just the thing.

If you only need to use half of an onion, use the top half, the root end of the onion will last longer.