Garnishing tips

For Garnishing food one should use one's imagination and ingenuity. A bland dish is made more distinctive and appetising with a touch of artistic decoration. Food and drinks will have more visual

Home Freezing Of Foods

Housewives find it convenient to buy food stuffs in seasons when they are in abundance, and freeze them for several months for use after the season is out. One an also do bulk cooking and store it for later use.

Meat, fish , poultry, fruits, vegetables and cooked foods can be frozen for months if carefully packed. These should be washed and wiped and packed in polythene containers. Fruits may be frozen as a dry pack mixed with sugar or as wet pack, i.e. in syrup. In either case, they should be sealed properly. Vegetables should be blanched before freezing. Meat should be cut in convenient pieces, fat and bones removed. In case of fish, scale and gut them. Remove head and tails of big fish. If desired they may be filleted. Wrap them up individually.

Eggs cannot be frozen whole because the shells crack. It is advisable to separate them into white and yokes and freeze separately.

Cooked foods should be well cooled down and frozen immediately. Do not over cook nor add too much seasonings as this can be done while reheating for serving. Aluminum foils or foil containers are ideal for freezing. Foods once thawed should never be re-frozen.