Cooking tips

Cooking tips

Cooking tips

Cooking tips

 

Fresh herbs (parsley, dill, basil, coriander) can be stored as flowers: put in a glass of water and keep on the kitchen table. This beautiful and allow herbs to stretch for a couple of days longer than in the fridge.
Never refrigerate tomatoes, peaches, potatoes, onions, garlic, bread and coffee is cold temperature kills the taste and texture of these products.
More healthy alternative crumbs for dusting  finely chopped nuts, such as almonds.
Before cutting soft cheese knife with a thin blade, you must soak in hot waterso the product would be less stick and crumble.
Every time turn on the oven, consider what else can be baked at the same time as the main dish. Place because inside, why not prepare two dishes at once?
Hot dishes, cold dishes, are immediately lose their freshness. Heat the dish in the oven at a temperature of 150 F for 10 minutes, you will see a significant difference. On the other hand, better salads served on cold plates. To do this, they must be a little leave in the freezer.
Pasta or rice that you choose to eat without fatty sauces and stews become a little more interesting if Browning them on the griddle, you get there raw egg, and then vigorously stir.
Overcooked meat? It does not matter. Cut it into thin slices, put on a plate and sprinkle with tomatoes and onions. Add a little olive oil, lemon juice and vinegarmeat will return the lost moisture and fat.
Do not discard the cheese rind. You can throw in a pot with preparing soup (no matter what), and at the end of the catch with a spoon extra spicy flavorbroth.
Chili pepper is known for its anti-bacterial properties. Therefore, add the hot sauce remaining after dinner, pizza or meat stew: so products longer stretched in the fridge, and taste the next day seem brighter.
Choose ceramic knives. They do not come into contact with a chemical cut, therefore, retains all useful properties of the product. The truth is, treat them should be very carefully: they are easy to beat and break down.
All the ingredients when cooking should be packed in a single layer. This will allow them to easily mingle. If a casserole or frying pan overflowing with food andliquid, need more time to prepare meals, and taste it will change for the worse.Remember: the longer food is on fire, the worse it becomes her taste.
If you can’t find any ingredient, lower it or replace. Will still be delicious!
Always cook the fish skin down. Skin keeps the meat from drying out, allowing it to become soft. Five minutes simmer or saute the fish on the side where there is the leather, then turn over and bring up to readiness.
Before you squeeze the lemon or orange, put them at 15 seconds in the microwave. So the fruit will give almost twice as much juice.
That lamb had no «specific« odor, soak it overnight in cold water.
Immerse the pasta only intense boiling water, and in the center of the Pan where the water boils the most rapidly. Pasta in water, increase fire again to quickly bring water to a boil. During cooking you do not need to cover the pan with a lid. Every 3 minutes pasta need to stir.
Do not add olive oil to the water when cooking pasta: this will make them slippery and sauce will drain with them, without having to absorb.
To paste does not become dry and sticky, always leave a little water when drainfrom pot with pasta.
By the way, about the water from the pasta. Does not drain all the water after boiling, leave one glass. Add it to the sauce as needed. Starch contained in pastawater, will help the sauce better system and good to mingle with pasta.
These tips will come in handy when preparing many dishes, for exampleСherry Tomato Pasta
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