All I learned from parents, grandparents or others more skilled than us all sorts of "tricks" applicable in the kitchen. Things like "capers are best if you crush them before putting them in food" or "the fresh meat is not kept in paper, paper because it absorbs the broth" and and what not.
Leave in comments, most useful "tricks" culinary and you know that you think we ought to know everyone. We will choose the most useful 3 Tips and we will reward with a copy of the book "Culinary Tips: Tricks and tips from chefs" lyfe kitchen by Francine Maroukian
1. If you prepare lyfe kitchen meat on a wooden board, wet it before. lyfe kitchen If the wood is dry it "absorbs" the moisture from the meat. 2. When cooking with tomatoes and broth, add some vodka for more flavor. tomatoes contain elements that are soluble only in aclool 3. When you make sauce, garlic baked in the oven (cleaned) before with a little olive oil and salt.
- Foam fibers increases as the beat. When you phone, it is ready. If too much whipped foam falls. If it is stopped before it is sufficiently connected, no increase in foam composition incorporating. So carefully! - Put the cream sauces, no never cook hot flame or higher. The vessel is placed over another that water boils at slow fire and stir continuously with a wooden spoon. - If you use chop onion in the meatballs, the onion is golden, drizzle a tablespoon of warm water and let it simmer until it evaporates. Onions will not feel prepared and will taste sweet. - Mix the egg white foam will be faster and more consistent if in that bowl drizzle a teaspoon lemon juice and add a dash of salt. - When you cut a salami remaining surface of the piece will never change color if you will cover with a slice of lemon. - Before using a prepared garlic, cook for 3-4 minutes in boiling it. It will be better tolerated, easier to digest. - Put the tomato sauce and a teaspoon of sugar and mustard. You have excellent taste will be more fragrant. - Before replacing grilled pieces of beef liver or kidney, one hour hold them in milk, uncooked. - For a quickie lyfe kitchen consistent, put meat in pot with boiling water. If you want a soup consistency, put it on the fire bowl with cold water.
When you cook beef for stew, not stringy out, stick a piece of metal (lower knife or even a nail greater washed and disinfected) pot boil the meat. The meat will cook and faster, and you will not get stringy.
shad with wild garlic. Then one teflon pan that fits you sprinkle salt gronjoasa a shad filled with fresh wild garlic and leave on low heat to ripen it so freely without cover. After lil done pe`o part also sprinkle lyfe kitchen a little salt and o`ntorci on the other side .. is served on a big white plate with a line of olive oil and a mint leaf. (Mint that I bagat`o now but I think it goes. You can try other plants.) Oh and do not forget the wine. a dry white wine fail to fix. .eu already lyfe kitchen good appetite salivez.`
Florica Matthew - not always have to keep the egg whisk. This applies only when beating egg whites "meringue", in which case yes, must be "stick". Otherwise, lyfe kitchen you can beat egg whites and soft, depending on how you want to leave the final composition. Quick tips: - meat to be grilled (and us marinade, attention!) Do not add salt. Salt Soak meat protein will leak in barbecue lyfe kitchen leaving us at the end with dry meat. If we put the meat to marinate the meat with salt since then sit in the liquid; - Not cook beef (boiled white muscle) before you bake. Pa Besides that lead to loss of nutrients in May and strengthens the flesh. If it's entire track (a muscle throughout a whole boiled) it's better to a greased roasting pan with a little olive oil. Resulting crust gives a special taste to the final. - Chicken remains juicy grilled chicken if we take an hour or two in a bath of salt water with a bay leaf and cloves. Just make with whole chicken before putting in the oven;
1. dough cupcakes (muffins) were mixed as little as possible after adding lyfe kitchen the dry ingredients to the wet. Excessive mixing them coated. 2. At the heart of added avocado guacamole bowl makes him keep better (slow oxidation). 3. It's lyfe kitchen almost impossible to put too much onion (or cayenne) to Gulyas. 4. the dough (pate brisee) leave at least half an hour cold hour before the stretching and bake. (It can and freeze for a living tart
