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Of course, not a single chef can reveal all the secrets of cooking their dishes. But a few small things that can turn your homemade dish into restaurant food are already known to a wide range of chefs. Surely some tips will be useful to you too.
Balsamic vinegar
Very often it is used not only for making sauces for meat or fish, it is also added to desserts, where vinegar emphasizes the sweet taste.
Cedar oil
One spoon of this oil is enough to give a dish a nutty flavor. It goes especially well with meat and vegetables.
Chili powder
To avoid the hassle of buying and peeling fresh chili peppers, it is beneficial to have chili powder in your kitchen. It will always be a marinade or an addition to first courses and sauces.
Dijon mustard
Famous chefs in the world use Dijon mustard as an additive to sauces and main courses – it has a richer taste and looks beautiful.
Rice flakes
Rice flakes can be used instead of regular bread crumbs – they will make the dish more airy in structure and emphasize the taste of other ingredients.
Anchovies
The salty specific flavor of anchovies diversifies any dressing. This is especially true for traditional Italian dishes.
Lemon acid
Citric acid does more than quench alkali. It also gives desserts an exquisite sourness and emphasizes the taste of dessert products.
Fish sauce
Fish sauce goes well with garlic and looks great in Asian dishes.
Cinnamon
Cinnamon is not only a component of aromatic baked goods. This seasoning gives a spice to meat, vegetable and fish dishes, as well as sauces.
Cane syrup
Cane syrup is an alternative to sugar. It is convenient to dose it for preparing hot drinks, cocktails and juices.