A good cook must have three important qualities a) a willing spirit b) consistency c) cleanliness
Use long grain rice. It cooks fluffier and has a tendency not to be as starchy.
Food which is three days old or older should not be used because it has spoiled or acquired a refrigerator taste. This practice will help you avoid unhealthy incidents.
Make breakfast and lunch your heaviest meals. Eating heavy at a late hour can cause weight gain and stomach discomforts.
Avoid peeling vegetables unless absolutely necessary because many nutrients are found in the peelings.
You will use less spices when cooking at a medium-to-low flame because at that temperature the spices cook through food.
When adding sea salt or tamari sauce, add a little at a time to the recipe, tasting it to ensure that dishes are not too salty.
It is a good practice to use vegetables and fruits that are in season.
When making cakes, use non-hydrogenated margarine because salted margarine leaves a slightly salty flavor in cakes and cookies.
All fruits and vegetables must be washed and rinsed before use.
Even though these recipes are perfectly measure, experienced cooks can add ingredients according to taste.
Serve rice with chickpeas or soybeans. It gives you a complete protein meal.
Always soak your beans for 24 hours before using them. This releases harmful enzymes that cause gas and shortens the cooking process. Cover with 3” of water over beans.
Pasta cooked al dente is done but firm
Read the label on all food packages that you purchase. Be aware of artificial coloring, preservatives, and additives.
