Poultry and Meat Tips

1. Reduce chicken fat

2. Thick gravy tip

3. Poultry and meat safety

4. Tandoori color- a better way

5. Get rid of fish smell

Reduce chicken fat:

To reduce fat by about 10 grams per serving, remove the skin from the chicken before marinating it.

Thick gravy tip:
To make thick gravy for mutton, chicken or vegetables, grate the onions, squeeze out their juice. Fry the onions and the masala. Add the juice as stock, after the onions are brown.

Poultry and meat safety:
Use separate utensils when dealing with raw meat and other food. Also keep raw non-veg food separate from cooked dishes.

Tandoori color- a better way:
Rather than using food colors, use a mixture of lime water and turmeric to get (almost) tandoori color.

Get rid of fish smell:
Fish smell tends to linger on the pots and pans long after the cooking. Brew some tea (for 10-15 mins) in the pot/pan in which fish has been cooked. Discard tea leaves and water.