Do you want to learn how to chop the green vegetables, how to prepare a fluffy mashed potatoes and fry the meat like an expert? Here is a list of the most effective cooking tricks, handy solutions even for those who have no kitchen experience, based on advice from several chefs around the world.
If you want to make sure that the fried eggs will not stick to the bottom of the bowl, make sure that the spatula you use is heated first in the hot oil. In addition, to prevent sticking of food, it is necessary to use thick bottom pots and clean them with non-abrasive solutions and don’t keep them empty on fire for too long.
Prepare your necessary ingredients and tools before you start cooking. Cut the vegetables, prepare the meat and prepare the sauces, so you will save more time in front of the saucepan and you will be more careful in the preparation of the food.
To get more citrus juice, press them with your palm on a rigid surface for one minute. A more convenient alternative would be to heat the lemons in the microwave for 10-15 seconds.
Potato purée is one of the most appreciated side dishes and goes “assorted” with steaks and dishes with sauce. In order for the preparation to have a fluffy texture, it is necessary to throw away the water left from boiled potatoes and put them back in a heated pot in a hermetically sealed container for five minutes. A plus of flavor is obtained if you add a little cream or a few teaspoons of butter.
When grilling, remove the pieces from the refrigerator an hour before preparing them so that the meat reaches room temperature.
Pour the salt on chicken inside and out, an hour before you start cooking. Finally, wipe it off with a dry towel and put it in the oven. It will get crispy to the surface and juicy on the inside.
For added freshness and flavor, keep the basil at room temperature with the strains in the water.
Use the raw salt sprinkled with olive oil to spice the green lettuce. In this way, the sheets will retain their crisp appearance even when you add the vinegar (cold sauce made from vinegar, oil, salt, and pepper).
Recipes are just a guide, not the Bible. Make your courage and replace the ingredients of a recipe with the ones you like. For example, instead of thyme, use oregano, if oregano is to your liking more.
After boiling, dip the vegetables in a bowl filled with ice because they will keep their color.
If you need more oil in the pan after cooking, pour a little on the inner edge of the pan so that when it comes into contact with food, it is already heated.
When you cut the green vegetables, put a little salt on the chopper. It will prevent them from spreading everywhere.
Store the food and the spices in the pantry, at a low temperature, not on the shelves suspended near or on top of the cooker stove. The humidity, light and heat will only “steal” the flavor.
If you want to get rid of the garlic bad smell faster, rub your palms on the metal sink in the kitchen for 30 seconds and then rinse with plenty of water.
To fry the pieces of meat, keep them on top of the oil pan for five seconds using a kitchen knobs. This will prevent them sticking to the pan and damaging other kitchen tools used.
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