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| Nita Mehta is a household name, thanks to her expertise with food and flavours. A Gold Medalist in M.Sc. (Food & Nutrition), she has written more than 400 books on various topics including more than 350 best selling cookery books. Her book "Flavours of Indian Cooking" won the Best Asian Cookbook Award at the Versailles (Paris) World Cookbook Fair. |
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| 1. |
The food must be weighed correctly. |
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| 2. |
Remove the food to be defrosted from their pouches/bags to prevent them from bursting. |
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| 3. |
Spacing of food to be thawed should be in circular pattern. Place tough or bigger pieces on
the outer edge of the dish. |
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| 4. |
When defrosting, stir or turn halfway for even defrosting. |
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| 5. |
Separate the pieces of food as they thaw. |
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| 6. |
Remove small pieces which are thawed to prevent them from getting cooked. |
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| 7. |
Allow the food to stand for few minutes after defrosting to thaw food completely. |
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