Tips For Cooking Non-Vegetarian Food

  • If fish is to be stored for more than a day, clean it, rub with salt, turmeric and if liked, a dash of vinegar before freezing.
  • When you cook chicken or meat, you should first cook over high heat to seal juices and then lower the heat and cook till tender
  • If you want to store fish for more than a day, first clean it, rub it with salt, turmeric and maybe, a dash of vinegar, and then freeze. It will stay fresh.
  • Don’t salt meat before you cook it. The salt forces the juices out and impedes browning. Instead, salt meat halfway through cooking, then taste when the meat is done and adjust the salt as needed.
  • Meat that is partially frozen is much easier to cut or slice.
  • Cooking of hamburgers may take hell of a long time. To cook them a little faster, you could poke a hole in the middle of the hamburger patties while shaping them. This helps them cook faster and the holes disappear once the burgers are done.
  • Allow meat to stand at room temperature 1 hour before cooking: It will cook more quickly, brown more evenly, and stick less when pan-fried.
  • To help keep meats moist during a long grill or barbecue, add a pan of water close to the fire, but away from the meat.
  • To coat chicken evenly, you can place the seasonings or crumbs in a plastic bag, and then add a few pieces at a time and shake them well.
  • For golden-brown fried chicken, roll in powdered milk instead of flour before frying.
  • To ensure that sausages keep their shape, put them into cold water, bring to a boil and then drain immediately and grill or fry in a saucepan.
  • To avoid kebabs from becoming hard and chewy, marinate them for a longer time and avoid over cooking them.
  • To get rid of the smell of prawns, apply salt and lemon juice to the prawns before cooking. Leave for 15-20 minutes, then wash off and proceed with the recipe. This is usually done with prawns, fish and all kinds of seafood.
  • Chicken in salads and sandwiches is usually poached. Poaching surrounds the chicken with liquid, so no moisture is lost and cooks the chicken gently, as opposed to grilling or pan frying.


  • Coconut milk when kept overnight in the fridge forms a white layer on top. This layer can be used as fat instead of oil for frying mutton or chicken.
  • Sprinkle a bit of salt in the frying pan before adding chicken. It will cut down on the amount of grease splattering.
  • While cooking hard meat like lamb chunks in a tandoor or in an oven, it is best to add tenderizers like raw papaya or pineapple and let the meat absorb the flavors of the marinade overnight or at least four to six hours.
  • A tablespoon of honey added to meat before cooking improves its taste and flavor.
  • While buying lamb, look for meat with a fresh pink-red color and a layer of fat which is creamy white in color.
  • Instead of expensive smoked salmon, substitute canned salmon mixed with freshly ground pepper and a squeeze of lemon juice.
  • Don’t throw away bones of mutton or chicken. Use them for making stock for soup, gravy or curry.
  • Prevent sausage from bursting open and spattering, by piercing the skins with a fork before and during cooking.
  • If you find ham too salty, bake partially, then drain off juices, pour a small bottle of ginger ale over ham and bake until done.
  • Tenderize a tough piece of pot roast with tomatoes. Add the tomatoes to the usual vegetables and seasonings and the acid in the tomatoes will act as tenderizer.
  • If the gravy gives out before the roast does, don’t use expensive gravy mixes. Instead, use instant chicken bouillon to stretch chicken and turkey gravy.
  • Cutting your own chicken pieces and chops from whole fryers and loins will easily save 30 to 50 per cent on your meat bill.
  • When stuffing a large turkey, line the cavity with cheesecloth, and then stuff it. After the turkey is cooked, the stuffing is easy to get out and nothing is left clinging to the bones.

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