OIL’S WELL THAT BLENDS WELL

OIL’S WELL THAT BLENDS WELL
 
Storage: The right way
Cooking oils undergo chemical changes when exposed to air, high temperature and humidity. Take a few precautions:
• Purchase only fresh oil cans — no more than two months old.
• Select a pack that is likely to be consumed within 2-3 months.
• If you buy oil in plastic or tin containers, transfer it to an airtight, waterproof steel, aluminum or opaque glass container once you get home.
• Keep oil in a cool, dark place — heat and humidity tend to degrade oils.
• Always keep the lid of the container tightly closed. (more…)

OIL’S WELL THAT BLENDS WELL

OIL’S WELL THAT BLENDS WELL

• Use a non-stick pan/kadhai to stir-fry veggies in broth instead of oil. Its good taste and good health at one go.
• Boil or bake instead of frying. Other options are steaming, grilling, barbecuing and microwaving. Grilling and roasting also let fats drip away,
• Avoid reusing oil that’s already been used for frying (yes, even puris).
• Always remove the skin from poultry and trim the fat from meat. Leaner meats are often tougher than fatty cuts, though. So use marinades to tenderise. Replace traditional, fatty oil marinades with low-fat yoghurt.
• Heating oils causes them to oxidise, creating free radicals that are harmful to your health. So don’t heat oils for any longer than necessary.
• Never heat oils to smoking point.

OIL’S WELL THAT BLENDS WELL

OIL’S WELL THAT BLENDS WELL

Are you using the right oil for your family? More significantly, are you using it in the right way…? Get some answer
  Not many realise that one of the most significant and constant consumptions of fat is through cooking oil. What is even more alarming is that while the quantity of fat consumed may still be an issue with health-conscious families, the quality of fat consumed is often overlooked. Yet, the latter could be the biggest determining factor for your health.
Types of cooking oils
Cooking oils can be divided into four main categories, according to the preponderance of various types of fatty acids.
Saturated fatty acids (SFAs): Coconut oil, palm oil, butter and ghee are some food products that are high in SFA.  (more…)

BEST OF BOTH WORLDS

BEST OF BOTH WORLDS

In fact, using novel methods of preparation, such as making barfis, gulab jamuns, koftas and other traditional delicacies by substituting vegetables and daals as the main ingredients, can give us the best of both worlds by providing the taste as well as the nutrition at a low cost.Another method is to add small quantities of khoya, paneer etc to
Everyday dishes, thereby boosting the attractiveness as well as the nutritive value, at low cost.Just as these methods show us how to increase the nutritive value of staple foods, likewise one must keep in mind that a little care goes a long way in retaining the nutrients already present in them. (more…)

KEEPING THE KITCHEN SPARKLING CLEAN

KEEPING THE KITCHEN SPARKLING CLEAN

AVOID INFLAMMABLE NAPKINS
Full-time domestic servants are neither easily available nor affordable these days. There is also a risk element in employing them as we can see from the frequent cases of theft and murder reported in the papers.
The onus of maintaining the home properly usually falls on the homemaker. It is a full-time job so obviously.Working women cannot do full justice to it. And it is debatable whether a second income is more important than the health and harmony of the family. (more…)