5 kitchen tips you\'ll never forget
Cover the pot when the water is boiled.
When boiling the water, there is a reason why we set the heat high --
The faster the water is heated, the faster it will boil.
Common sense, right?
Let things go further by covering the lid, heating and reducing the amount of time it takes to boil water.
Try it when cooking pasta, steamed vegetables or heated soup. (
However, give up this trick when the recipe requires no pot to be worn so as not to affect the cooking time of the recipe. )2.
After chopping the food, scrape the contents from the working surface with the blunt end of the knife.
Ingredients like onions are usually chopped and then scraped into a bowl or cooking container.
Always flip the blade and scratch it using the end opposite the sharp blade.
Otherwise, the blade becomes rather dim, which makes the cut or slice aging rate lower and more likely to slip. 3.
Properly heat the stainless steel cooker to prevent the food from sticking to it.
Place the cooking container at medium to high temperature for 1 to 3 minutes;
When you add a drop of water to the pan, the pan or pan is ready, and it immediately forms a ball of water that rotates around the pan. (
If the water drops hissing, wait another 20 to 30 seconds;
If it starts spitting, let the pot cool for a while before trying again. )
Add oil at this point, tilt the lid to cover the surface and heat the oil for about a minute.
At this point, the stainless steel surface will be ideal for not pasting Brown ingredients
Even delicate food like eggs and fish.
The success of this process depends on a scientific response called the Leyden Frost effect, this causes the surface to be heated to the item added to the pan to \"suspend\" or to separate the gas released from the surface when in contact with the ingredients and properly heated pan. 4.
Use the correct ingredient measurement tool.
The tools needed to measure the composition depend on whether the composition is liquid or dry.
Liquid composition, such as water, oil or honey, measured in the so-called liquid measuring cup, tends to a single cup with measurements marked on its internal or external walls;
Keep the eye level when measuring an ingredient and filling the Cup with the correct line.
Dry ingredients such as flour, any spices or condiments (such as ketchup or mayonnaise) should be measured into a dry measuring cup.
The dry measuring cup is usually a set of cups, each of which is individually marked with the corresponding measurements;
Fill the correct measuring cup with ingredients and then level the surface with a knife, spatula or any other flat edge.
Measuring spoons can be used for both liquid and dry ingredients as these small differences are small and do not affect the final result. 5.
Season the food.
The taste of a dish depends on a variety of factors, including the freshness of the ingredients, how to prepare and how to season.
After adding salt and/or pepper to the delicious dishes, taste-
If the taste is light or lack of taste, season it more and season it again.
Without tasting it requires an experienced hand to know how much salt is needed, and once you find the right balance, the difference between an appropriately experienced dish and an inexperienced dish is obvious.
Professionals sprinkle salt from a height above a plate about 12 inch away to allow even coating and prevent the salt from being too concentrated in any area.
To prevent oversalt, use it a little at a time.
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