Kitchen - a place for bold experiments. And yet: it is here that the knowledge and experience of experienced chefs will fall by the way. Armed with information about the intricacies of processing certain products, creating culinary masterpieces is much easier. Here are the secrets of the cook, which will be useful for both beginners and sophisticated experienced hostesses. Perhaps some of them you already use. So much the better - no doubt that they all really work.
To prevent the potatoes from sticking to the bottom of the pan during frying and not sticking to each other, it’s enough just to hold it in water and then let it drip or even get wet. So you get rid of excess starch. An additional bonus would be to reduce calorie meals.
When you are going to cook vegetables, you should always consider what exactly they are for. If you plan to use the broth, it is better to lay them in cold water, if not - in boiling water.
Love crumbly rice? There is nothing easier, just give it half an hour before cooking to stay in cold water.
An alternative to mayonnaise will be sour cream with the addition of pounded boiled yolk and mustard.
Vinegar will help “reanimate” dill or parsley. It is enough just to put the herbs in the water in time with vinegar.
Instead of just boiling the sausages, try to fry them in sunflower oil, after having smeared with mustard.
Carrots should be cooked no longer than other vegetables, 5-10 minutes, and salt only at the end of cooking. Otherwise, its taste will not be saturated.
To make the liver soft, it is enough to lightly sprinkle it with sugar before frying.
Add some brandy to the dough. Baking will be much more magnificent. Cognac can be replaced not only baking powder, but even yeast.
Beat the eggs correctly. Keep in mind that before whipping, whites should be kept cold, and the yolks, on the contrary, should be heated to room temperature.
Replace some flour with starch, baking will only benefit from this. Pies and buns will be fluffy and will remain soft even in a day, and pancakes will become much softer.
Want to avoid splashing when frying? Before pouring the oil into the pan, lightly sprinkle it with plain salt.
Are you dreaming about lush fried eggs? Beat eggs with cold water at the rate of 1 tablespoon per half cup of eggs.