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Many of us are often confused visions of certain food preparation techniques that we do not forget many vital processes, marketed by Quick-to-eat food that we want to pop in the oven and voila! There are some kitchen / cooking metric that does not encourage us Food Central, but want to know how the food can be intelligent.
Here are some simple tips for cooking may find useful when > Koch. Prepare the ingredients are sometimes tedious work – as well as washing vegetables, peeling prawns, mussels, wash and dress the loin and so on. If you know what the best way for themselves in the kitchen, you can run some effort by using these techniques, the food:
Salt the water if you are hard-boil eggs, make-up, with easy to cook eggs peel is very difficult to add the salt in warm water, turn off the fire and start> Cooking eggs. When the water boils, cook to turn your fire. Constantly check eggs for cracks – water too hot to break the eggs (and if you want a gas cook eggs in hot water to save money, you can only crack a lot of them when you're in a boiling chunks), salt, water of about 1 handful of salt in 5 liters of water. The salt extends the cooking time, but will make your life 100 times easier.
Keep the hot knifeIf you are cutting "at risk" foods, the trick to perfect a slice of cheese or eggs (and some chocolate products) is to keep your knives hot, not warm. Hot temperatures in stainless steel is not performing well, and your kitchen knives end, will not take long. Wipe the knife, dip it in hot water for a while ', or focus bare then make your cut – you will see that it makes a very clean cut.
When you piece of egg, hold theBoiled egg to be cut into slices on top (usually half) of their yolk first section. Always pay attention to the yolks, then make your cut there. Slicing too far from the yolk should also make it difficult for you – makes your egg mixture portions. In some cases, where no one can see the yolk or is already in the Open, just follow No. 2 and do it your way.
Use egg whites to smooth the "If the chicken is marinating the chicken, you can also use protein inMarinade and keep them inside. For example, a whole chicken () in 8 portions, and a protein of larger size. After cooking the chicken, is actually seems that the skin smoother.
Italian sauces are best eaten the day before, many homemade sauces are very cheap Italians – even better if "age" for a day. As liquid evaporates from sauces (so as to achieve a more focused and intense flavor) and / or integrated with other ingredients with its natural, these sauces aredo not lose their taste for a day, but it gives you a greater impact on the following day. The best examples are some tomato sauces, pesto and stocks, as smooth (white available – Can vegetables, fish, seafood or chicken) or (X – anyone can vegetables) concave.
For the Parmesan better, allow for "sweat" A lot of cheese in this way can not be done, but for the Midori special brand Parmesan cheese in a block (in Jusco & Cold Storage, and sometimes found Tesco) Cheese mayleft to sweat and made it better. Here's how to do it – open to remove the package, but only the upper part. Let) out on your desktop (with 20 + C ambient temperature and make sure it is in contact with sunlight and rodents. Keep this for 2 days – now taste. It's different.
Let your Chinese celery and / or cilantro are living longer in the refrigerator alone (with paper or film), which kills quickly. Get a little 'deep'Tupperware, or even a Milo tin, add water, and left it in its internal session (with the roots below). This prolongs the shelf life.
Remove the chicken skin with a cut and pull, if you make the main categories of Chicken Skin must remove all the chickens, do this: turn with a sharp knife and remove the chicken breast-side-down. Make a straight cut vertically along the backbone of the chicken, then tear the skin of chicken separately. This should remove most of her skin (with the exception of the wings).
Nonstick food ingredients with a few techniques, or heat / temperature control Pan is the best technique. If you need your non-stick frying pan (but is not labeled or sold as a non-stick), you can do two things – heat thoroughly before pot (dry), steaks, a whole egg before cooking, cook one Stock ingredient in place until the area before it), touch (having a high enough heat, oil the skillet and heat the oil is boiled (and then remove it and put it into another container)before cooking and beansprouts fried or coconut shells before cooking.
The "new" smell from the wok or pan to remove these few ingredients to try. Do not bother to wash too often, the smell, not because some free "discount pots work. You can try heating the pan to drop the maximum then pour boiling oil in it and beansprouts fried or coconut shells, leave the heating on charcoal burning for 30 minutes, a simple "one-pot" and throw them away. All these works,But if you still get the smell, then you know, pan will not last long.
First "rust" marks from your pots and wok wok Chinese are famous for this, especially when they are old. They tend to hang on to leave your wok (with a little 'water intact) and then go back and find your wok has spots of rust. You can use several methods to combat this problem: After washing, cover the pan / wok, with a cloth and then rub a bit 'of oil is enough oil on them – so the water does not oxidize the metalSurface of the pan / wok. Alternatively, you can heat your pan / wok to cook the most, and then leave (do not let that come in contact with water. Wash before heater pan / wok.
Keep is not seafood in the refrigerator for storage of shellfish in the refrigerator the wrong way to go to (applies to fresh ones live). What can be done under running water for a while 'to wash the dirt, instead of them) in a container (ie without the cover of a damp kitchen towel and cover them.Make sure it is at room temperature and not more than 1 1 / 2 days waiting. Do this for live clams and mussels local (Malaysia).
Do not use any mayonnaise tasted right out of the tub / container mayonnaise Commercialized absolutely ridiculous if not a challenge with another strong flavor ingredient. What can be done to tame "its flavor is found in milk, salt and pepper, to kidnap also add a subtle texture. If you are adventurous enough to take a small amount of mayonnaise andAdd-in a few other ingredients. You can add garlic, tomatoes, chili sauce, Worcestershire sauce (Lea & Perrins), Maggi seasoning sauce, juice, jalapeno, pickles, cream, sugar, salt, onion, find carrots, cabbage, or whatever you refrigerate. Its taste is subjective, so be careful.
Try a tomato with a knife You want to know do not know how strong the knife, but, as a test? Here are some simple tricks are free for you to get them out: Slice a not-so-young-and-fresh (ifpressed very soft and tomatoes), and you should be able, without the pressure on the knife, cut into slices. Another possibility is large, cut yellow / red onion slices. If you're crying in a hurry, then either the process or your blade. Another great way to check is to cut slices of plastic. Extremely sharp knife to cut plastic bags a bit 'too easy – do this without adding any pressure. Simply move it to the plastic bag and see if it passes.
Do not wash Wash the mushrooms freshly pickedFreshly picked mushrooms can be deadly) to be (for its natural flavors. If you are hygiene, PICK IT from a hygienic environment, or they get from Tesco. In both cases, they work better. If you are not particularly, just use a pastry brush and brush the sand. for mushrooms, as some fresh mushrooms, peel 'outer' skin before cooking. You can use the skin you use for your chicken broth.
Keep this leaflet with cockroaches pandan Use '(or asScrew pine) leaves to keep out the cockroaches. They work very well. Pandan / Screw Pine Leaves used in hundreds of thousands of recipes and home applications.
Heat the bread in the microwave with a little water and put the bread in a microwave-friendly or glass bowl filled with water in the microwave and give a quick 20 seconds over high heat. This is not your bread to lose much of its moisture.
Make your bananas grow naturally juicy Thingscan do is hang your bananas – Using a string or a hook hanging from the edge of the banana and let it rest on the air – that way you strengthen your banana and a juicy brown evenly. Placing on cold surfaces, the blackening of the skin (in a first sector is to disseminate the latest) faster. Bananas are by nature "smoke bomb" before the first farm, which visit the sale (and to allow uniform ripening), and when ready, the way the bananas did not taste as good as natural ones.
Keep yourRice by rodents and stick-free, if you keep uncooked rice, leave some pieces of container dry and fresh in your company, your uncooked rice. This will keep out insects and rodents. Moreover, the addition of new cool dry rice in your kitchen will also facilitate your kitchen – the rice is not the end. Be careful not to cook the dry cold (or, if he came into contact with oil), in first place or not work.
Of course you can cook the ingredients a couple of times faster whenBring with you long enough, you can groped packaging () into a plastic bag and a few green apples and a little 'cold. Set in 4 pieces 4 red apples cold. Put them together in one pocket and put it in the refrigerator. You will find that actually "cold" reactions "cook" the apples quickly. Although this is not very good "," scientific knowledge of many masters, works in some cases.
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