Many of us have often been blurred visions of certain techniques of preparation that we forget many vital processes, thanks to the marketing of fast food that make us want to eat pop in the oven and voila! There are some food / cooking parameters that we have no food central funds, but I want you to know that you can smart-kitchen.
Here are a few simple cooking tips that you might find useful if you > Kitchen. Prepare the ingredients are sometimes tedious work - just like washing vegetables, peeling prawns, shellfish dressing wash the kidney and so on. If you know what is best for themselves in the kitchen, you may be able to escape from the bustle food determined using these techniques:
Salt water when the fire-boiled eggs peel easily The trick really is to add hard boiled eggs and salt in warm water, set the start and> Cooking eggs. If the water is boiled, turn your fire to boil. Constantly check eggs for cracks - too hot crack your eggs (and if the gas, offering to cook eggs in hot water to spare, you can only crack a lot of them, if you're in a bit of boiling), the rooms' water with the addition of about a handful of salt in 5 liters of water. The salt will extend the cooking time, but will make your life 100 times easier.
Keep your hot knifeIf you are slicing "at risk" foods, the trick to the perfect slice of cheesecake or eggs (and some chocolate products), the hot knife, not hot. Stainless steel hot temperatures do not keep well, and you look thin, chef knife, do not hold it long. Clean the knife, dip it in warm water for a while 'or put them on fire then make your cut - you will notice that makes it a very clean cut.
If you cut the egg, hold theegg-yolk eggs are best boiled, cut into slices (usually in half) in the first place yolk on their side. Always seek the egg yolks, then make the incision. Cut too far from the yolk makes it difficult for you to aim well - makes your waffles egg mixture. In some cases where you can not see the yolk or is already in the open, just follow # 2 and do it your way.
The use of "smooth" the egg your chicken if you marinate the chicken, you can also proteins inMarinade and keep it inside. For example, a whole chicken (at 8 servings), and a large protein. After cooking the chicken, you'll notice your skin is really smooth.
Italian sauces are the best for a day before consumption, many Italian sauces homemade links are great - even better if "age" for a day. As liquid evaporates from your sauces (from a more concentrated and intense flavor) and / or contains other ingredients with the help of his natural tones, 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 basic tomato sauces, pesto and cream as stocks (stock White - Can vegetables, chicken, fish or crustaceans) or (X - vegetables each) concave.
For the best parmesan cheese, let 'sweat' is not so much make cheese, but for the special mark Midori parmesan in a block (located in Jusco & Cold Storage, and sometimes, Tesco) Cheese canmade from left to sweat and better. Here's how - Open the box, but only the top. Let out on your desktop (with 20 + C ambient temperature) and make sure that is not in contact with sunlight and rodents. Hold this for 2 days - now taste. It 's different.
Let your Chinese celery and / or cilantro are living longer in the refrigerator only (paper or foil) will kill quickly. Get a little 'deep'Tupperware or even a Milo tin, add water in them and let them sit inside (with roots below). This prolongs its shelf life.
Remove Remove the chicken skin with a cut and a train If the chicken skin from the most important whole chicken, you need this: With a sharp knife and turn the chicken breast-side. Take a straight vertical along the "backbone" of the chicken, then tear the chicken skin. This should remove most of his skin (with the exception of the wing).
Non-stick pan with a couple of ingredients or techniques of heat and temperature control is the best technique. If you do not need to stick to your pan-(but not labeled or sold as a non-stick coating), you can do a couple of things - heat your pan well before baking (dry), cook an egg completely before cooking, cook a Location-ingredient stick to the surface by contact (with high enough heat) to cook, oil the pan and heat the oil (then remove it and put it into another container)before cooking and fry beansprouts or coconut shells before cooking.
Remove the smell of "new" in your frying pan or wok, you can try these few ingredients. Be careful not to wash too often to eliminate the smell, do not work because some "cheap" pans. You can try to keep the heating of the pot up to then poured boiling oil in and throw, bean sprouts fried or coconut shells, under a burning coal is heated for 30 minutes, do a simple "pot" and throw them away. All these works,But if you still have the smell, you know, that the pot will not last long.
First "rust" marks from your pots and pans Wok Chinese are famous for, especially when they are old. They tend to hang your wok (intact with a little water) and you go back and find the wok has rust spots. You can use several methods to combat this problem: After washing, wipe the pan / wok, with a cloth and oil, and enough oil on it - This will allow the water does not oxidize the metalSurface of your pan / wok. Alternatively, you can leave your heat pan / wok to the maximum, and then cook (do not come into contact with water. Wash before heating the pan / wok.
Do not store mussels in the refrigerator for storage of fish in the refrigerator is the wrong way to go (valid for life are fresh). What you can do is wash it under running water to throw a little 'to remove the dirt in a bowl (without cover) and then a damp cloth and covered.Make sure it is stored at room temperature and not more than 1 1 / 2 days. Do this for live clams and mussels local (Malaysia).
Not sold directly from the tank mayonnaise / mayonnaise container tastes absolutely ridiculous, if he does not challenge the other tasty ingredients. What can you do to 'tame' his taste is in milk, salt and pepper, stir well with a thin consistency. If you are adventurous enough to take a small amount of mayonnaise andadd in a few ingredients. You can garlic, tomatoes and cold sauce, Worcestershire sauce (Lea & Perrins) sauce, Maggi seasoning, jalapeno juice, pickles, cream, sugar, salt, onion, carrots, cabbage, or you can put in the fridge. Its taste is subjective, so be careful.
Check your knife with a tomato that you want to know how to live the knife, but I do not know how to prove? Here are some simple tricks for you to try: Slice a not-so-young-and-cool (ifDown is soft enough) of tomato, and you should be able to play without pressure on the blade of the knife. Another way is to slice large, yellow / red onions. If you cry easily, then it is your own or your sword techniques. Another good way to test is to reduce plastic. Extremely sharp knife to cut plastic bags almost too easy - even without adding any pressure. Walk around the plastic bag just to see if it comes to pass.
Do not wash wash freshly picked mushroomsfreshly picked mushrooms can be devastating (for its natural aromas). If you are looking for hygiene, sanitation PICK do it or hold it against a Tesco. However, work better. If you do not particularly, simply use a pastry brush and brush from his sand. For some fungi like mushrooms, peel their skin "exterior" before firing. 'Can the skin of your chicken broth.
Keep bugs out with this card, use the 'pandan' (or asscrew pine leaves) in order to keep away the cockroaches. They work very well. Pandan screw pine leaves has hundreds of uses for thousands of recipes and home applications.
Heat the bread in the microwave with a little 'water Put the bread in a microwave oven and dishwasher-friendly or glass of water in the microwave and heat take a quick 20 seconds. This is not to lose the bread, too much of its moisture.
Make your banana grow naturally juicy What you docan do is hang your bananas - With a string or a hook to hang the bananas on the ridge and let air - so that bananas give a strong impetus and brown evenly. Putting it on cold surfaces, the skin will blacken quickly (in a first area and then spread). Bananas are "smoke bomb" first course in the yard before it hits the market (to raise and ripeness), and when it is finished so that the banana is not as good as natural flavor.
Keep yourRice by rodents and stick-free if you keep uncooked rice, can a few pieces of dried container in your cold store your uncooked rice. This will keep insects and rodents. Moreover, the addition of fresh in your kitchen cool dry rice is also easier when cooking - Rice is not hold to open the file. Be careful not to cook the dry cold (or do it in contact with oil) first or will not work.
Sure, the ingredients to cook a couple of times faster whenIt is quite adventurous, try to pack (a plastic bag), a pair of immature apples and some hot peppers. Place apples in 4 of chilli 4. Put them together in a bag and put put in the fridge. You will notice that the cool response "actually" cook "the apples quickly. This is not enough" proven "scientific knowledge for many bosses, works in some cases.
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