Eggs – When boiling eggs, add a pinch of salt to the water. This will ease the process of removing the shell off the egg.

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Frying tips

1. Use an iron skillet for frying. They will maintain the temperature more evenly.
2. Mix flour and beer in equal parts to bread chicken, flank steak or any vegetable before frying. The mix will yield a delicious flavor and it will not be greasy at all.
3. Only small portions of food items can be fried in oil at high temperatures. They will be perfectly cooked inside while obtaining a beautiful golden brown color.

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Potatoes

1. Boiled potatoes to be used on salads retain additional flavor if seasoned while still warm.
2. The liquid left from boiling potatoes is a great base to prepare various kinds of sauces.
3. Steaming is the best method to cook skinless potatoes.
4. Covering the frying pan with a lid will yield crunchy fried potatoes.
5. 1 Potato = 82 calories

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Pressure Cooker Cooking Time in Minutes

• Chicken – 10
• Lamb – 10
• Beef – 20
• Fish – 8
• Rice – 9
• Chickpeas – 25
• Lentils – 25
• Spinach – 5
• Green Peas – 15
• Cauliflower – 7

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Vegetables

• Tubers are best cooked by covering the vessel with a lid.  Cook all other veggies uncovered.
• Cook cauliflower by adding some milk to the water. This helps avoid darkening of the cauliflower.
• Red and white veggies do not lose their original color if you add a few drops of lemon to the cooking liquid.