Cooking Knowledgebase

If the dip represents thick sauces served with chips, crackers, tortillas, or Middle Eastern bread, then dumplings and samosas use chutney as a dip. The smooth texture of the dip is achieved by using cream, cheese, onions, spinach, guacamole, avocados, artichokes, apples, pear, or mango; and if you are stuck with Ketchup for your fries, wedges or nuggets, next time try them with a dip. The flavor can surprise you.


Key Differences: Chutney vs Pickle vs Relish vs Dip vs Spread vs Sauces

An entrée or snack made with marinated and deep fried chicken, Chicken 65 originated from the kitchen of Buhari Hotel, Chennai, India. Number 65 comes from the year of its invention, 1965, named by Mr. A.M. Buhari, a South Indian food industry pioneer. Prior to introducing this dish, the hotel was serving curried chicken to all its customers.


Find out Origins of Famous Recipe Names

You probably know how to use onions in burgers, wraps, salads, and sandwiches, but the trick is to know which variety will give you a better crunch and flavor. It does not matter if you are cooking French, Spanish, Indian or Italian you should know these five onions types: 

Fat is an essential part of our daily diet. 25-30% of the total calorie should come from fat, of which, less than 10% from Saturated Fat. Animal meat, butter and lard - the solid version of Triglycerides are some of the primary source for Fat, while oil, the liquid version is derived from plants-canola, peanut, coconut, and olive oil.

Prolonged cooking, high temperature, acidic medium, and exposure of the chlorophyll molecule to the cell’s own enzyme will result in the loss of the Magnesium atom or the tail; a prime reason for losing the green color. Therefore, it is important to understand the right cooking technique to preserve the green color of the vegetables. 

Dried herbs have more intensity, stronger smell and bitter taste in comparison to fresh herbs. This is because, in dried herbs, the volatile oils are in concentrated form. Herbs such as oregano, thyme, rosemary in dried form gives a good flavor.

Braising uses a combination of searing and simmering to cook tough cuts of meat, mainly beef and pork, leaving them juicy and tender. It is also suited for mature poultry and fibrous vegetables such as carrot, celery and leeks. 

If you are unsure about the cuts used for braising, remember this simple rule – “most exercised part of the animal is used for braising”.

Here is the list:

Whole spices release its flavor slowly as compared to ground spices. By sautéing it at the start of the cooking, the aromatic oils from the spices infuses with the cooking oil and adds flavor to the dish.

Poaching is a moist heat cooking technique for cooking delicate food items that can dry up or easily break apart while boiling or simmering. Usually for poaching, egg, fish, fruits, gnocchi and poultry are used. It is a healthy cooking method that uses no oil to flavor or cook the ingredient.

Simmering is a gentler cooking technique than boiling. In simmering, the food along with the liquid (stock/broth, wine or water) is heated to a temperature just below its boiling point and slowly cooked over a longer period.

Simmering is done in two ways depending on the ingredients used:

a) The liquid is brought to a boil followed by lowering the heat to a minimum; reducing the temperature (85-95 ºC) and the frequency of bubbling. Fish is poached in its cooking liquid by simmering as it prevents overcooking of the fish.

Tamarind, derived from the Arabic word Tamar Hindi (Indian date) is extensively used in cuisines around the world to impart a sweet and sour taste. It is available in stores as seeded and paste form, mostly as tamarind blocks. Some of the familiar recipes, tamarind rice, Rasam, sambar, tamarind chutney, caramelized onion and tamarind chicken, all have tamarind as the souring agent imparting a tang to the dish. The use of tamarind is not limited to adding sourness but in traditional medicine it is useful for constipation, digestion, dry eye syndrome, among many of its health benefits.   

Diet is a major factor that can promote or inhibit the formation of kidney stone. Certain dietary restrictions can help prevent the recurrence of the stone, but that is helpful only when the cause of the stone formation is clear. For example, limiting consumption of oxalate can help a person susceptible to calcium oxalate stone formation but may not help a person with uric acid stone


Recent research supports the use of green tea in treating patients with peptic ulcers, most importantly, ulcers caused due to H. Pylori bacterial infection. It is interesting to note that 60-90% of the stomach ulcers are due to H. Pylori.

Curry is a spicy, creamy and flavorful accompaniment for rice, bread or naan. The right technique and right choice of spices added at the right time is what makes a great curry. Practice with the right sequence of steps and you can change the flavor and taste of the dish. Follow these four simple steps in the right order:

The name 'Yogurt' is derived from the Turkish word yoğurt. According to historical records, first use of yogurt was accounted by the Neolithic people of central Asia around 6000 B.C. It was not until 1919, when Isaac Carasso from Barcelona started the first industrial production of yogurt through his company now popularly known as ‘Danone.’


Pasteurization involves heating the milk at a very high temperature for a brief period followed by rapid cooling. This method increases the shelf life of the milk by inactivating pathogenic microorganisms, microbes and milk enzymes responsible for spoilage. Pasteurized milk stored below 5 °C remains palatable up to 10-15 days.

Batch Pasteurization: Fixed quantity of milk is slowly agitated in a heated chamber at 62°C for 30-35 min. This method has only mild effect on the flavor.

High-Temperature Short Time Method (HTST): Milk is passed through a heat exchanger at 77°C for 15 seconds followed by cooling. This is the preferred method for industrial use.

Degorging is the process of removing the moisture from vegetables by applying salt. By doing so, it softens the vegetable and reduces the oil absorbed. Some of the common vegetables where Degorging is applied include Eggplant, zucchini, cucumbers and cabbages.

You can also remove the bitter taste from vegetables using Degorging. For cucumber and eggplant, a certain amount of bitterness can be removed by peeling. In the case of eggplant, the bitter taste is due to the buildup of a brown colored toxin, which can upset the stomach.


Marinating the meat is one form of tenderizing the meat. It softens the meat, makes it is easier to cut and juicier to eat. Red meat takes longer time to cook because of higher concentration of muscle fibers. Depending on the cut of the meat, the concentration of tendons and collagen varies. For example, in case of beef - rump, chuck, and brisket are cuts that are tough to break down.

The meat is tenderized in two ways: physical and chemical. In physical tenderization, the meat is softened by Pounding and Cutting.

Essential Indian SpicesMost amateur chefs are intimidated by the array of spices used in Indian Cuisines. In reality, six spices constitute the essential ones. Be ready with turmeric powder, red chili powder, coriander powder, Garam Masala, mustard/cumin seeds along with curry leaves, and cilantro leaves.


Blanching is the process where a fruit or a vegetable is dropped into boiling water for a limited time and then shifted to cold or iced water to stop the cooking process. The halting process is also called shocking since there is a sudden change in temperature from hot to cold.

Blanching time is an important factor and varies with the size and nature of the vegetable. For green leafy and shredded vegetables, time taken is 30 sec and the hard ones take a little longer. For vegetables, it varies from 2-5 min. If a mix of different kinds of vegetable is used, blanch each one separately, lighter colored ones first followed by darker ones. Put vegetables in boiling water. The water should start boiling within a minute on a high flame. If water doesn’t boil in a minute, it means excess vegetable has been used for that quantity of water. Ideally, for half kg of cut vegetable 3 litre of water and 1 tbsp of salt should be used.

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