Never
beat idli batter too much because the air that has been already incorporated during
fermentation
will be lost. To obtain fluffier idlis: while grinding rice for idlis,
add one-fifth the quantity of soaked flaked rice (poha). Never use wet
spoons, ladles etc to remove or handle pickle as the moisture leads in
rotting of the pickle. When
cookie dough
is soft and difficult to handle, place it between pieces of wax paper
that have been floured. Roll to desired thickness, remove the top paper,
and cut cookies. When cooking with wine, leave the pan uncovered so
that the alcohol will burn off. The resulting liquid will have a
fruitier flavour. After removing pickle from the bottle, always press it
back into the oil layer using a rubber spatula or spoon.
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