What culinary life hacks we have shared with you! They talked about how to make homemade cakes less high in calories, and how to save spicy food, and cited culinary advice from Gordon Ramsay.
And here is a series of brand new tips to help you cook tasty, fast and hassle-free!
- Baking a chocolate cake? In this case, do not use the usual life hack with flouring the baking sheet. Your cakes will look terrible. Use cocoa powder instead of flour.
- If you find that your dry spices are less aromatic or less pungent than usual, heat a small skillet on the stove and brown them. This will awaken the oils in the spices and you will get a little more flavor.
- Start frying the meat from the side where the fat is located: due to its evaporation, the meat will become more aromatic.
- Fry eggs at medium, not high, heat. Once the egg is broken, cover the pan with a lid or something else. This will cook the egg from both the top and the bottom and you will get a great runny yolk without the raw protein.
- When boiling rice, add less water than the recipe says: For a cup of rice, use 1 and 3/4 cups of water. This will produce crumbly rice that will not clump. After you turn off the heat, leave the pot on the stove for 10 minutes. And also, it is better to cook rice not in water, but in meat or vegetable broth for a richer taste.
- When you cook meat, think about which part of the animal it comes from. If the animal actively uses this part (legs, sirloin) – fry over low heat at a low temperature. Meat from a stationary part of the body (back, tenderloin) requires high heat and a short cooking time.
- To get rid of the odor from your hands after cooking, rub your palms vigorously over a stainless steel pot or sink several times. This will remove the haunting scent.
- Do you like potatoes with a crispy crust like in a restaurant? After peeling, potatoes should be soaked in salted ice water for 7 minutes, then greased with vegetable oil. And then bake to taste.
- If you are going to cook cutlets, before making minced meat, marinate the meat in water with salt, sugar and pepper. For breading, use crackers and parmesan, put the finished cutlets in the refrigerator for 15 minutes so that the crumbs and cheese stick better, and only then fry.
- To find out when the oil is ready to fry, dip the end of a wooden spoon in the oil – if bubbles appear around you, you can start.
Let us remind you that earlier we talked about what culinary techniques we are ready to pay exorbitant prices for in a restaurant, and also advised on how to cook meat most useful.