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Food preparation tips for efficient cooking

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All cooks learn towers and techniques in the kitchen to create cooking shortcuts or to improve a finished product. Here are some tips for making food preparation more efficient and enjoyable.

Garlic: The garlic tends to burn easily, it is advisable to add it last when you blow up with onions or other vegetables. To peel a large amount of garlic easily, you can cook the entire bulb in the oven at 300f until the individual keys begin to open. Garlic will make a less active yeast so use caution when adding to bread recipes.

Spinach: When cooking fresh spinach, wash it thoroughly and place it in a medium heat pan and move slowly until turn. Water on the leaves of the washing is sufficient for cooking. Serve with butter and lemon juice pressure.

Basil: The basil will spoil quickly if it is refrigerated. Store it at room temperature by placing the basil in a glass with only the stems of the water, just as you want a bouquet of flowers.

Soy sauce: soy sauce can be used to savor and color sauce. Just add some teaspoons instead of salt when preparing your sauce.

Mashed potatoes: Make mashed potatoes, add a pinch of soda bicarbonate with milk and butter.

Hot peppers: Wear disposable rubber gloves when cutting hot peppers to protect your hands from combustion. And be very careful not to have juice juice near your eyes. If you cook a dish that calls hot peppers and want to make it softer, remove the seeds because they contain the most heat.

Fish: Soak frozen fish in milk before cooking to get rid of the fish taste.

Zest: Recipes sometimes call zest which is the finely grated clamp of lemon or other citrus fruits. For convenience, keep lemons skins and other citrus fruits in the freezer when you need to add Zest to a recipe.

Cheese: If there is a mold outside the cheese, simply cut the mise part before using. Cheese can be frozen although the texture is different after freezing. In this case, it is excellent background.

Homemade soup: The soup can be thickened by mixing a part in your mixer and adding it to the pot. The soup will be more tasty if you blow vegetables such as onion, celery and carrot in olive oil before adding the stock and other ingredients. When you have small amounts of remnants of vegetables, sauce, meat and pasta save them in your freezer to add a homemade soup.

Browning meat: dry meat well with a paper towel before cooking to help it better brown.

Herbs and seasonings: When using your slow cooker or cook any dish for a long time, add fresh herbs about an hour before the end of the cooking time. Dry herbs and spices can be added at the beginning. Be careful when you use seasonings because the flavors will become more concentrated during the cooking process and you can always add more if necessary. When you cook beans, always add salt to the end or they will be difficult.

Pasta: The cooked pasta should not be rinsed unless used in a cold dish.

Rice: When you are too busy to pay attention to cooking rice on the stove, bake it. Use the same proportions: 1 cup of rice for 2 cups of water; Place in a covered casserole and cook your cooking for 45 minutes-1 hour to 350f.

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