FOOD
COOKING TIPS
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Decided to share a few tips on some randomly
selected food i sincerely hope it will help most household
Enjoy……..
generally:
2.
Smelly
spices like dadawa should not be added to tomato stew, they are good
with Nigerian soups and porridges.
3.
Porridges
taste better with smoked fish. Beef enhances the taste of food but does not
flow with yam, potato or plantain porridge.
4.
Do not
add green leafy vegetables at the beginning or middle.Vegetables should be the
last ingredient added to the pot.
5.
Cook
with as little seasoning as possible. Too much seasoning changes the natural
flavor of your food.
6.
Tomato
stew cam be cooked without necessarily frying.
7.
Beef
must be boiled until juice dries up before adding water. Never add washed beef
to a pot of water.
8.
Adding
green vegetables to ogbono soup dissolves ogbono lumps.
9.
Boiled
chicken must be left to simmer if you must enjoy great chicken taste.
10.
Palm
oil and sardines is a wrong combination. When you cook with sardines,
use other cooking oils.
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plantain and bananas:
Plantains
are best bought unripe. I love ripe plantains and bought them a lot before I
discovered the sellers force them ripe with corrosive chemicals.
Chemicals
used in forcing those plantains to be ripe
is a chemical that is considered to be slightly toxic by skin contact and
moderately toxic by ingestion.
Although
these chemicals are washed off the ripe plantains before they are sold.
How clean is the washing? Only God knows. Preferably buy unripe, leave in a
warm area until they get ripe.
To buy
good plantain, select the ones that look very green and fresh. Those turning
black may not be mature enough for good enjoyment.
·
Good
and mature plantains are heavy when lifted.
·
The
skin is fresh and like a bit shiny
·
Mature
ones look darker than immature ones. Sometimes they are harvested prematurely
because of the long trips to cities.
·
Very
Mature ones get ripe while being conveyed and this is a big loss to farmers and
traders. So, they buy pre
mature plantain that can last a long time
before beginning to ripen.
·
Those
harvested prematurely can be a headache when you want them ripe. Sometimes,
rather than turn ripe, the skin begins to dry and turn black and difficult
to peel. What I do is buy a bunch that has at least one finger that is
ripe or beginning to show signs. The remaining green fingers get ripe at
home.
·
The
heat from this chemical forces plantain and bananas to ripen early.
·
Even
bananas should be properly washed before serving, if possible with soap. That
powdery chemical makes the ripe bananas look bright and appetizing but who
knows what they cause if ingested?
·
Even
bananas, if possible, buy unripe.
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Egg
Boiling Tips:
1.
Wash eggs with
detergents like Omo, Klin or Ariel. I don't know why but washing with
these gets to harden the shells and no one cracks during boiling.
2.
Boil water and add eggs
to boiling water or put the eggs in a pot and pour the boiling water in the
washed eggs; This way you can time the cooking to avoid over boiling ( I don't
like hard boiled eggs neither do I like half cooked eggs). My eggs boil for 10
minutes and I get the perfect boiled eggs.
3.
Once it's ten minutes
boiling time, remove eggs from boiling water and drop straight into cold water
where they stay until you can handle with bare hands to remove egg shells.
4.
Following one to three
above, you discover that your boiled eggs come out with no stress, perfect,
yummy, easy to peel, fun to eat and healthier too.
HAPPY EASTER
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