In university years, instant noodles, canned goods, rice, chili sauce in Singapore, and tons of caffeine have saved students from starving. These foods are quick, affordable, and widely available.
Surprise! You are an adult now! Gone are the days of surviving on instant noodles and Spam. The increasing demand of your corporate job requires your body tons of nutrients it needs to work– which instant food does not really provide.
A part of being an independent adult is learning how to cook a real healthy meal. The task is simply daunting for people who don’t cook besides frying a sunny-side-up egg. This article will guide adults to the first steps of their cooking journey, from having the right cooking equipment to properly storing ingredients andsauces in Singapore.
The Basic Kitchen Tools For Beginners and How To Take Care Of Them
Every Asian household has a rice cooker in the kitchen. Rice is an essential part of the diet of the majority of Asian countries. Based on the name, the primary function of this kitchen appliance is to cook perfect rice without using a colander.
Maintaining your rice cooker is as easy as mixing yourXO sauce with your rice in Singapore.
Disconnect your appliance from the outlet after using it. Wait for your rice cooker to cool before cleaning it, or else you will burn your hand. Once it is cool, detach the inner bowl for cleaning. Soaking the bowl in water softens the rice that got stuck in the bowl.
After cleaning the bowl, allow the bowl to dry before putting it back inside the equipment.
You can use a damp cloth to wipe the exterior of the rice cooker.
Refrigerators have two primary parts: the freezer and the chiller. The freezer freezes anything, from raw meat to water. On the other hand, the chiller keeps the food and beverages cool and chilled.
You can put raw meat, fish, ice, and things that melt like ice cream in the freezer.
On the other hand, eggs, beverages like milk and soda, fruits and vegetables, and sauces in Singaporego to the chiller.
The first step in cleaning your fridge is emptying it. Throw out the spoiled, week-old, and rotten food. Unplug your fridge and let it defrost. Once all the frost melted, remove all detachable compartments, such as the drawer and egg trays.
Wash the removable parts with soap and water. Rinse it thoroughly. Wipe the inside of the fridge with soap and water using a clean cloth. Rinse it with warm water using a different rag.
Put all the removable parts back and rearrange the contents.
There are two primary types of pans: frying pan and saucepan.
Frying pans are strictly for frying, while the saucepan is a deep cooking pan perfect for simmering and boiling.
Scorched pans are the hardest ones to clean. You can use a mixture of water, vinegar, and baking soda to remove your burned mala sauce in Singapore. Put the mixture to a boil.
After boiling, leave the mixture in the pan to soak the burnt food for 15 minutes. Then, you can scrub and scrape off the burnt food using a sponge.
Knives and Chopping Board
There are different types of kitchen knives, but a chef’s knife is useful for simple food preparation, especially for beginners.
You can use a cutting board instead of chopping the ingredients on the table and damaging the surface.
Sliding your knife’s blade along the length of honing steel keeps the blade’s edge sharp. Do this motion eight times on both sides. Sharpen your knife once a week.
Having separate chopping boards for meat, fish, fruits, and vegetables prevents food contamination. You can use warm water and dish soap for cleaning.
Now that you know the beginner’s kitchen tools and equipment, it is time to learn how to store and prepare food ingredients.
How To Store Food and Ingredients
Meat and Poultry
Meat and poultry are an essential part of the Singaporean diet. Wash the raw meat and poultry with running water before putting them in a ziplock bag or container. Make sure to use separate containers. You can put a purchase date label on the container before placing them in the fridge.
Avoid refreezing defrosted raw meat and poultry.
Fish and other Seafood
It is important to remember that fish rots fast. Rinse your raw fish in cold running water. After rinsing, dry them with a paper towel before putting them in a container. Make sure there is ample space in the container for the crushed ice. Then put the raw fish in the fridge. The ice keeps the fish fresh, perfect for yourXO sauce in Singapore.
Similar to fish, seafood like shellfish and squid need a cold temperature to keep them fresh. Cook the frozen shellfish two to three days after purchase.
Vegetables have a shorter shelf life and must be consumed quickly. Leafy green vegetables must be stored dry to extend their life. Make sure to dry it well after rinsing. You can put it in a container or ziplock bag and place it in the crisper compartment of the refrigerator.
Root crops and squash don’t need to be refrigerated. Store them in a dark and dry place.
Likewise, fruits have a short shelf life. Place the fruit on the counter if they are not ripe yet. You can store the fruit in a dry place. Consume your fruit two to three days after your purchase. You can freeze it to extend its life.
Cooked Meals and Condiments
First, let the cooked meal cool for a while before putting it in the fridge. Divide the leftover and prepared meals into portions and place it in separate containers. Remember, you cannot refreeze a defrosted meal. Consume the cooked meal within two days.
Most condiments do not require cooling. Place your sauces in a dry place. Don’t hoard sauces; you can always get them from a sauce supplier in Singapore.
Good luck on your cooking journey! Knowing the basic kitchen tools and equipment and how to store food is the first step in cooking real food!AmigoSG is ready to make your everyday meal more delicious with its special sauces in Singapore. Enjoy every delightful bite with AmigoSG.