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14 tricky tricks that make it easy to become a cooking guru

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To become a culinary guru, it is not necessary to graduate from a university in the specialty "cook" or spend all your days watching culinary programs. In cooking, as in any other area of ​​our life, the practice is important, from which come both experience and knowledge.

Experienced housewives know a lot of small useful tricks that they use in cooking and are happy to share with all novice hostesses. As a continuation of this article, you will find 14 simple cooking tips that will save your time spent in the kitchen.

Remove excess fat from soup or roast using ice cubes

Throw some ice cubes into the prepared soup or roast. Frozen and hardened balls of fat will rise to the surface in those places where pieces of ice have fallen and you can easily remove them with a regular spoon.

Another way leading to a similar result is to leave the cooled ready soup or roast in the fridge for a while. The fat will rise to the surface and harden, it can be easily removed and then reheated the dish.

Peeling garlic is easy after processing in a microwave.

Place the head of garlic in the microwave for ten seconds. When you get it, the swollen wet husk will just slide under your fingers like magic.

Another method of cleaning garlic

It is necessary to crush the head of garlic palm and put it in a metal bowl. Then insert another bowl into the first one and shake for a few seconds. When you remove the top bowl, you will see garlic cloves completely peeled.

Fill the mussels and clams with water by adding a few tablespoons of flour.

They will open the doors and crawl out to eat the flour and thus leave all the sand and gravel inside. Leave them in the water for thirty minutes for best results.

Increase citrus juice yield with a microwave.

Heat a lemon (or other citrus fruit) in the microwave for 20-30 seconds. Then press it with your palm and roll them on a hard surface before cutting it in half. The fruit will be softer and squeeze the juice will be much easier.

Throw a pinch of salt on a chopping board before shredding greens

Friction and weight of salt will not let the green stick to the surface of the knife and crawl all over the board. By the way, this method is good for rosemary or thyme, but, for example, basil should be exclusively torn hands.

Drain meat or seafood before frying in a pan.

Use a napkin to remove all moisture from the surface of the meat. This will prevent excess steam (or, worse, splashing) when it comes into contact with the hot surface of the pan. Moisture or steam also discourages caramelization, to which well cooked roasted meat is due to its delicious crispy crust.

Chop the lettuce in a few seconds.

Take the head of lettuce and strike it as hard as possible with the stalk down on a hard surface. Turn and remove the stalk, then the leaves will easily separate and you can quickly chop them with a knife.

Wash the rice before cooking to avoid sticking into lumps.

Place the raw rice in a sieve or colander and rinse with running water until it is transparent. This will help remove unwanted starch, which causes sticking of rice during cooking. So you can easily get crumbly steamed rice.

Freeze excess cooked rice

After you have cooked a large pot of rice, cool the leftovers, put them in a microwave container and freeze. When rice is needed again, simply pour a couple of tablespoons of water into the container, cover with moistened napkins and place in the microwave for 1-3 minutes, and then mix. If necessary, repeat the treatment until the desired temperature is reached.

Prevent transfusion of foam over the edge of the pan with a wooden spoon

This method works because a dry spoon at room temperature destroys foam bubbles and precipitates it (the phenomenon has a completely scientific explanation). It is important to have on hand a few wooden spoons, because for the sedimentation of the foam must be dry, otherwise it can be deformed.

Grind cured brown sugar with a microwave and water

If your brown sugar has turned to stone, this problem has a simple solution. Put a piece of sugar in a container, sprinkle it with water and put in a microwave for thirty seconds. Repeat this procedure, checking every thirty seconds until the sugar is ground. In the future, to avoid this problem, store the sugar in a sealed package or container with a tight-fitting lid.

Dampen fingers with water to remove the egg shells.

Hitting the shell pieces into the yolk is the most unpleasant thing that can happen when cooking eggs. However, if you wet your fingers with water, it will be easy to remove, without destroying the shell of the yolk and maintaining a positive mood before eating.

Never defrost steaks.

Remember: a frozen steak will not only taste better after frying than the previously thawed, it also roasts more evenly and loses less moisture, while remaining juicy.

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