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20 Head Smacking Food Cooking Tips By Von Cook
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Wednesday, February 4, 2009 |
Many of us who are often given a vague vision of food preparation techniques that we forget many important processes; commercialized owing to eat fast food that makes us want to pop them in the oven and voila! There are some kitchen / cooking metric Food Center that we do not encourage, but you want to know, so you can be smart-kitchen.
Here are a few simple cooking tips that you may find useful if you are cooking. Preparing materials sometimes tedious work - like washing vegetables, peeling shrimp, shells washing, dressing with the loin, and so forth. If you know what is best for themselves in the kitchen, you may be able to flee from some fuss with the food use of these techniques:
Your salt water if it is hard boiling eggs easier to peel-trick hard boil eggs is to add salt in lukewarm water, turn on the fire and start cooking the eggs. When the water boiled, turn down your fire smolder. Continue to check the eggs for cracks - too hot of water you will be cracked eggs (and if you want to save gas by putting in hot water boiling eggs, you might just crack a lot of them if you are boiling in the chunk); salt you add with the water around 1 handful of salt to 5 liters of water. Salt boiling will extend the time but you will make your life 100 times more simple.
Keep your knife when you're hot slicing 'vulnerable' tricks of the food items to make the perfect slice for eggs or cheesecake (chocolate and some of the product) is to keep the knife is hot, not warm. Stainless steel does not maintain the temperature of the hot and good, and you see a thin chef knife, it will still not good for the long term. Clean your knives, dip into boiling hot water for a while or put them on the naked flame and then make your incision - you will see that it makes a very clean cut.
When you slice the eggs, keep the yolk in the top of the Hard-boiled eggs, slices of the best (usually a half) of them the first part of the yolk. Always searching for truth, then you create a hack in there. Slicing is too far from the truth will be difficult for you to good purpose - you also make the egg is not balanced. In some cases where you can not see the substance or has been out in the open, simply follow the No 2 and the way you do.
Using egg white to 'smoothen' chickens If you marinading chicken, you can also add egg white into the liquid and keep them in it. For example, one whole chicken (portioned to 8), and one large white egg. After cooking the chicken, you will see that the skin is completely smooth.
Italian sauces are best left for a day before consumption Many homemade Italian sauces are great - Even better if you 'age' them for a day. As the liquid evaporates from the sauces (you are more focused and intense flavor) and / or also by using other materials, the naturals, these sauces will not lose its flavor for a day, but will give you a bigger punch in the next day. Best example is some basic tomato sauces, pesto and shareholders as Velouté (white stock - can be vegetables, fish, shellfish or chicken) or (X - can not vegetables) Concasse.
For a better Parmesan, leave the 'sweat' Many cheeses can not be done this way, but specifically for the brand Midori Parmesan Cheese in blocks (found in Jusco & Cold Storage and sometimes Tesco) cheeses can be left to sweat and made better. Here's how to do - Open the package, but only remove the top. Let your dinner outside on the table (below 20 C, room temperature) and make sure do not have contact with the sun and the mouse. Keep it that way for 2 days - now taste it. It's different.
Let the Chinese celery and / or live anymore Coriander Placing them in the refrigerator on your own (with paper or plastic wrap) will kill them quickly. Get a little 'deep' tupperware or even a Milo tin, add water in it, and let them sit in (with the roots below). This will extend their shelf life.
Remove the chicken with the skin incision and a one pull If you need to remove the main skin of the whole chicken chicken, do this: Use a sharp knife and the chicken breast-side down. Create a snippet straight vertical along the 'backbone' of the chicken, then tear the chicken skin is different. This will remove most of the skin (except for wings).
Non-stick pan with the food or some technical Heat / temperature of the best techniques. If you need to become a non-stick pan (but not labeled or sold as a non-stick), you can do some things - Heat your pan thoroughly before cooking (dry), fried eggs, full before cooking, cooking-stick material can be up to the surface before it touches the cooking (with the heat high enough), your oil pan and hot oil (then remove and place in another container) before cooking and fry beansprouts or coconut husks before cooking.
Remove the 'new' smell from the Pan Wok, or you can try some of this material. Do not bother washing it too many times to clean up the smell for some 'cheap' pans do not work. You can try heating the pan for maximum heat and pour oil into it and dispose of, beansprouts fried or coconut husks, leaving it under the hot water hot charcoal for 30 minutes, make a simple 'stew' and throw them away. All of this works, but if you still get the smell, then you know that the pan will not last long.
Get 'rust' marks from your pans and woks Chinese woks famous for this, especially when they are old. You tend to leave the basin to be suspended (with full water) and you go back and find the basin have rust marks. You can use several methods to overcome this problem: After you wash the pan / wok, use a kitchen towel and then rub some oil enough oil in - This will allow water to oxidize the metal surface is not your pan / wok. As an alternative, you can also heat your pan / wok to a maximum, and then leave to cook (do not let it come in contact with water. Wash before heating your pan / wok.
Do not store in the fridge Storing shell to shell in the refrigerator is one way to go (to apply a new life only). What you can do is wash them under water for a while to remove the dirt, place them in containers (without covers) and then get a wet kitchen cloth and cover them. Make sure they're in the room temperature and not stored more than 1 1 / 2 hours. Do this for live clams and mussels local (Malaysia).
Do not use mayonnaise straight from the tub / container Commercialized mayonnaise taste absolutely ridiculous if you're not challenging the other with strong-tasting ingredients. What can you do to 'jinak' is in a sense to add milk, salt & pepper, both to raise their thin texture. If you are adventurous enough, take a small portion of the mayonnaise and add in some material. You can add garlic, tomato / chilly sauce, Worcestershire sauce (Lea & Perrins), Maggi seasoning Sauce, Jalapeno juice, pickles, sour cream, sugar, water, salt, onion, carrot, cabbage or anything that you can find in the fridge . Its taste is subjective, so be careful.
Test your tomatoes with a knife Want to know how the knife is sharp but does not know how to try? Here are some simple tricks for you to test them: Slice of not-so-young and fresh (if pressed enough software) tomatoes, and slice you can do without putting pressure on the knife blade. Another way is to slice large yellow / red onion. If you are quick to cry, then one of your techniques or blade. Many other way is to slice the plastic. Very sharp knife slice a plastic bag almost too easy - no need to add pressure. Simply remove the plastic bag and see if it goes through.
Do not wash fresh mushrooms harvested Wash just mushroom harvest can cause cancer (it feel natural). If you are looking for cleanliness, PICK IT MORE OF A PLACE hygienical or get them from Tesco. Either way, they work better. If you are not special, just using a pastry brush and brush and sand. Fresh mushrooms such as button mushrooms, peel them 'outside' skin before cooking. You can use it to skin your chicken stock.
Keep away cockroaches Use this with the leaves' Pandan '(or called Screw Pine) leaves that cockroaches away. They work very well. Pandan / Screw Pine leaves have hundreds of thousands of home-use of prescription and use.
Reheat your bread in the microwave oven with water Place the bread in the oven and microwave-friendly, or glass bowls filled with water in the microwave oven and provide rapid 20 second heat high. This will not make you lose your bread is too much of moisture.
You make banana grow naturally juicier What you can do is put your banana - Using a string or hook, hang the bananas in the bunch and let it sit in the air - This will give you a banana prankish and also encourage brown evenly. Place them in the cold will decrease the skin surface (in one area first and then spread to more and) more quickly. Banana natural 'smoke-bomb in the area of agriculture first before it goes on sale (to activate and enhance the uniform ripening), and if done that way, you do not feel as good as natural ones banana.
You keep the rice from the rat-free and stay If you still raw rice, leave a few pieces of dry rigid containers in your store your raw rice. This will keep insects and rodents away. In addition, adding fresh dry rigid in rice cooker will also make it easier for you to cook - The rice will not stick to the bottom. Make sure you do not cook dry the cold (or make it come in contact with oil) first or will not work.
You cook some natural times faster If you are adventurous enough, you can try to pack (in a plastic bag) and some raw apple rigid. Entered into 4 apples to 4 pieces of red chilly. Put in the same place and place the bag in the refrigerator. You will see that chilly 'reaction' is actually 'cook' apple faster. Although this is not entirely 'prove' to the Chef's scientific knowledge of many, he worked in some cases.
Von Cook is the Chef de Partie author and Food Center, a busy kitchen in Malaysia cooking for royalty. Von Cook has ventured to almost all of 10 Head Chef of 20 years or more and cooking food is to share experience and knowledge of food with you now.
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by neptunus @ 8:59 PM
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