Top chefs have found us a few tricks binding for cooking

Culinary is the skill of preparing food, in fresh form or using various heat treatment processes
February 22, 2017
Preparing food at home-heat processes
July 15, 2017
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1. It is of utmost importance to properly smell food. For starters, throw the solstice. Salt, and sea, take your fingers straight out of the bowl: you will feel crystals under your fingers and you will be able to control how much a dish you eat. Add salt soap, try it, and repeat it if necessary.

2. Ups, too much salt! Pour a little vinegar vinegar – a combination of sour and sweet will create counterbalance with salty and balance the taste of the dishes.

3. To make the dish tasteless, do not overflow the pan. If there is too much food in it, the temperature drops and the food is cooked in pairs instead of being “crammed” and this is why cooking time and “smelting” taste are prolonged. Foods in a pan must be in one order – if there are more, prepare them in a few rounds.

4. There is no slice of crunchy skin. Buy the whole blade the day before you will bake it. Peel it with spoonfuls of salt and leave in the fridge. Air and salt will drain excess water – put the chicken on the bottom of the refrigerator to avoid catching other foods.

5. Do not cut the meat as soon as you remove it from the grill, otherwise the precious juices will drain straight on the plate and the meat will remain dry. Wait five minutes before eating on apple or chicken, 7 minutes before picking the steak, and 15 minutes if you have grilled turkey or bigger pieces of meat on the grill.

6. Avoid buying salad dressings, making them thicker, and your wallet is thinner. Prepare the vinaigrette yourself: mix three pieces of olive oil (olive, recipe, sesame) with vinegar (apple, wine, balsamic), pop and pop. Taste you by adding chopped pistachios, dijonis, honey, herbs …

7. Secret pasta sauce: the water in which the pasta is boiling – rinse the cup before slicing pasta. Add asap as needed. Thanks to the starch containing the sauce, it will be better to “get” on pasta, so it will take more flavor.

8. Tomatoes never hold in the fridge. Outside, keep the peaches, potatoes, onions, garlic, bread and coffee. Low temperature badly affects the taste and texture of these foods.

9. Try to cook on a mix of butter and olive oil in the 50:50 ratio. Butterfat gives a rich flavor, but it easily burns and creases even at a very low temperature. This prevents oil, so you can increase the temperature without fear.

10. The teflon coating on the container at high temperatures may begin to peel off. So leave it easier for him to do homework or fish.

11. Protrude or stir? James Bond was wrong – martini and other drinks prepared with the mix should be mixed. Shake only cocktails prepared with fruit juices.

12. Maximize the juice of microwaves: lemon and orange before squeezing into the microwave for 15 seconds at maximum power – you will drain twice as much juice as usual.

13. Baking meat and fish in a pan, one of the favorite cooking techniques in restaurants, is rarely used in households. Put in the inox or cast iron pan some olive oil and place it on the stove. When the oil begins to smell, put chicken, steak or fish on it, then bake it on one side nicely, 3-4 minutes. Then turn and then put the pan into an oven heated to 200 ºC to pour out to the end.

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