CookingKeep homemade pickles from spoiling: simple storage rules
Clean, dry glass jars, a layer of oil, the right amount of salt, dry spoons and regular sun; a pickle that swells, grows mould or changes colour should be treated as spoiled.
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CookingWhy cutting onions makes you cry, and three ways to stop it
When onion cells are cut, sulphur compounds and enzymes combine into a pungent gas called the lachrymatory factor; chilling the onion, soaking it and using a sharp knife all reduce it.
Cooking
How to keep leftover kneaded dough fresh for a few hours without a fridge
Leftover kneaded dough keeps for a few hours in a clean bowl under a lightly damp cloth in a cool, shaded spot; if its smell, colour or texture changes, it should not be used.
CookingPaneer gone rubbery in the fridge? Soften it in warm water, keep it fresh in a water-filled box
Paneer that dries out and hardens in the fridge softens again after 10 to 15 minutes in lukewarm water, and stays fresh for two to three days in an airtight box of cold water changed daily, Ei Samay advises.
CookingFive ways to keep hilsa's flavour in the freezer
Freeze whole fish unwashed and airtight, rub pieces with salt and turmeric, wrap in separate batches, keep the freezer at minus 18C and thaw slowly: simple ways to keep hilsa good for months.