Hacked: World Food Hacks

Cooking world foods can be tricky- we get it! We've put together this handy guide so that you can tackle the most common world food dilemmas!

Italian Cooking Hacks

Use your spaghetti spoon to measure a perfect portion of spaghetti.

The secret to perfectly measured spaghetti is in the tool you're already using to make it. Measuring spaghetti with your spaghetti spoon ensures you'll end up with the ideal portion.

Don't follow the cook time on a pasta box. Cooking pasta al dente means cooking it under the recommended amount of time so that it has a slight bite to it and is not fully soft. This is a nonnegotiable cooking step for Italians, and it's the secret to the perfect bite of pasta.

 Treat pasta water as an ingredient .If you adequately salt boiling water before adding pasta, the residual water that remains after the pasta is cooked is a salty, starchy, thickening and flavouring agent. You should save about a cup of the water before you drain the rest; a lot of people like to scoop it out with a mug. When you make classic pastas like cacio e pepe (pasta with cheese and pepper), incorporating the pasta water is a must-have step for a silky, "creamy" (without cream) sauce.

Don't skimp on the (high-quality) olive oil. Olive oil is perhaps the most important ingredient in Italian cooking, and it should be treated as more than a non-stick agent. Invest in a high-quality and flavourful variety, and use a generous drizzle to finish off dishes like spaghetti aglio e olio.

Salt your water! You most likely know that salting the water is a vital step when cooking pasta, however are you aware how much it is best to actually be adding? The proper salt to water ratio for pasta is one tablespoon per one quart (4 cups) of water. Sure, it is quite a lot of salt, however it’s essential to flavouring the pasta itself — your water should taste like the ocean.

Mexican Cooking Hacks

Rinse canned beans under cold water to reduce the amount of salt.Put beans in a colander and rinse under cold running water for a few minutes to remove up to 40 percent of the extra sodium

Store cilantro, and other fresh herbs in water like you would fresh-cut flowers to help them last up to a week longer without wilting. Fill a vase or jar with cold water, add your herbs, and store in the fridge.

Charred Salsas

Salsas are best of course when they are fresh and light, but try briefly dry-roasting the tomatoes, chillies and onions for your salsa for maximum flavour with minimal effort.

Slow down

Check the cuts of meat you’re about to start cooking with: if it has a lot of fat, try slow-cooking rather than frying it. This will allow the fat to render down into your sauce creating a rich meaty flavour – and that’s what it’s all about.

Storing Guacamole

Often with dips and sauces it’s easiest to make a big batch and keep some for later, but with guacamole, refrigeration of just leads to a brown and unpleasant sticky mess instead of the fresh green you started out with. This is because it reacts with the oxygen in the air when left exposed. When storing, put the guacamole in a container and cover with a thin layer of water – this will prevent it from going brown, and then all you need to you when you’re ready to use it again, is pour this water off.

Chinese Cooking Hacks

Adding a pinch of salt to the water, i.e., 1/2 oz of salt per 20 fluid oz of water, will prevent the noodles from sticking together.

Use soy sauce to soothe burns

Run you burn under cold water immediately and then dab this Asian ingredient on to relieve the pain and eliminate redness.

Use Chopstick for deep- frying

Stick a disposable chopstick perpendicularly to the bottom of your pan of oil to test its temperature. If the oil is ready, it’ll bubble around the base of the chopstick.

Cooking evenly

Cook the thickest and toughest vegetables like broccoli and carrots for a longer period of time whilst stir frying to cook all ingredients evenly.

Mixing cold water into the meat helps keep things tender.

That way, when the meat hits the hot wok, it'll get a cushion of steam, not just searing oil.

Indian Cooking Hacks

Preparing soft rotis usually does not take that much time. However, if you are not expert at kneading a soft dough, here's a trick. Knead the dough with some milk to make it soft and to keep it fresh for long.

We have all struggled with caramelising onions. The trick to getting them perfectly caramelised is to add a pinch of baking soda. This fastens the process, making them perfectly brown in no time.

Rotten Potatoes And Onions

This is the most common mistake we do, storing onions and potatoes together. Keeping them together will ruin the potatoes sooner. Place them in separate jars/baskets to keep them fresh for long.

Stubborn Mutton

Having a hard time getting the mutton soften up? Add some raw mashed papaya into the marinade and you’re sorted.

Peeling potatoes can be a task, especially if you took them cold out of the refrigerator. But if you boil them first, you can solve this problem. Boiling potatoes can moisten their skin, making them easy to peel.

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