Many of us often have blurred visions of certain food preparation techniques that we forget many vital processes; thanks to commercialized fast-food products that make us want to put them in the oven and voila! There are certain kitchen/kitchen metrics that Food Central doesn’t encourage, but we’d like you to know about so you can be smart in the kitchen.
Here are some simple cooking tips that you may find useful when cooking. Preparing the ingredients is sometimes a tedious job, such as washing vegetables, peeling prawns, washing shellfish, dressing the sirloin, etc. If you know what’s best for you in the kitchen, you may be able to get away from some fuss by using these eating techniques:
- Salt the water when you’re boiling eggs. The trick to easily peeling hard-boiled eggs is actually adding salt to warm water, turn on the heat and start cooking the eggs. When the water boils, lower the heat so that it simmers. Constantly check your eggs for cracks: water that’s too hot will crack your eggs (and if you want to save gas by putting boiling hot water on to boil your eggs, you can crack a lot of them if you’re boiling them in one piece); Salt the water by adding about 1 handful of salt to 5 liters of water. Salt will lengthen your boiling time but it will make your life 100 times easier.
- Keep your knife hot when slicing ‘vulnerable’ foods The trick to making the perfect slice for eggs or cheesecake (and some chocolate items) is to keep your knife hot, not warm. Stainless steel doesn’t hold up well in high temperatures, and looking at your thin chef’s knife, it won’t hold up for very long either. Clean your knife, soak it in boiling water for a while or place it over naked fire and then make your incision. You will notice that it makes a very clean cut.
- When you cut the eggs, keep the yolk on top. Hard-boiled eggs are best cut (usually in half) from the yolk section first. Always look for the yolk, then make your incision there. Cutting too far from the bud makes it difficult to aim well. It also makes the egg portions uneven. In certain cases where you can’t see the yolk or it’s already open, just follow number 2 and have it your way.
- Use Egg Whites to ‘Soften’ Your Chicken If you’re marinating chicken, you can also add egg whites to your marinade and keep them in. For example, a whole chicken (divided into 8) and a large egg white. After cooking the chicken, you will notice that the skin is softer.
- Italian sauces are best left for a day before consuming. Many homemade Italian sauces are excellent, even better if they are ‘aged’ for a day. As the liquid evaporates from your sauces (giving them a more concentrated and intense flavor) and/or is incorporated with other ingredients using their natural ingredients, these sauces will not lose their flavor for a day, but will add a stronger touch to the sauce. next day. The best examples are basic tomato sauces, pesto and broths such as Aterciopelado (white broth – Can be vegetable, fish, shellfish or chicken) or (X – can be any vegetable) Concasse.
- For the best Parmesan cheese, let it ‘sweat’. Many cheeses cannot be made this way, but for the blocky Midori brand specialty Parmesan cheese (found at Jusco & Cold Storage and sometimes Tesco), the cheeses can be left to sweat and improve. . This is how you do it: open the packaging but only remove the top. Please leave it outside on the dinner table (below 20+C room temperature) and make sure it is out of sunlight and rodents. Keep it like this for 2 days – Now try it. Is different.
- Let it chinese celery me Cilantro live longer Putting them alone in your fridge (with paper or plastic wrap) will kill them quickly. Get a small ‘deep’ Tupperware or even a Milo can, add water and let them sit inside (roots underneath). This will lengthen its useful life.
- Remove the skin from the chicken with an incision and a pull. If you need to remove the main skin from a whole chicken, do the following: Use a sharp knife and turn the chicken over breast side down. Make a straight vertical incision along the “spine” of the chicken, then break the skin off the chicken. This should remove most of his skin (except for the wings).
- Nonsticking a pan with food ingredients or some techniques Heat/temperature control is your best technique. If you need your pan to be nonstick (but it’s not labeled or sold as nonstick), there are a few things you can do: heat the pan well before cooking (dry it dry), fry a whole egg before cooking, cook a stick-ingredient until surface is cooked before you touch it (with high enough heat), grease your pan and heat the oil (then remove and place in another container) before cooking, and fry the bean sprouts or coconut shells before cooking.
- Get rid of the ‘new’ smell in your Frying Pan or Wok You can try these few ingredients. Don’t bother washing it too many times to remove the smell because some “cheap” pans don’t work. You can try heating the pan to the max then pouring hot oil into it and tossing it in, fry the bean sprouts or coconut shells, let it heat over hot coals for 30 minutes, do a simple ‘stew’ and throw it in. All of this works, but if you still smell the smell, then you know the pan won’t last long.
- Removing rust marks from your pans and woks Chinese woks are famous for this, especially when they’re old. You tend to leave your wok hanging (with some water still intact) and come back to find your wok has rust marks. You can use a few methods to combat this problem: After washing your pan/wok, use a kitchen towel and some oil, then rub it with enough oil. This will allow the water not to rust the metal surface of your pan/wok. Alternatively, you can also heat your pan/wok to full and then let it cook (do not let it come into contact with water. Wash before heating your pan/wok).
- Do not store seafood in the refrigerator Storing seafood in the refrigerator is the wrong way to go (applies to fresh). What you can do is wash them under running water for a while to remove the dirt, place them in a container (uncovered) then take out a damp kitchen cloth and cover them. Make sure they are at room temperature and not kept for more than 1 1/2 days. Do this for live clams and local mussels (Malaysia).
- Don’t use mayonnaise straight from the tub/container Commercial mayonnaise tastes absolutely ridiculous if you’re not challenging it with another strong flavor ingredient. What you can do to ‘tame’ its flavor is to add milk, salt and pepper, beat them well until you get a thinner texture. If you’re adventurous enough, take a small dollop of mayonnaise and add a few more ingredients. You can add garlic, ketchup/chilly sauce, Worcestershire sauce (Lea & Perrins), Maggi seasoning sauce, jalapeno juice, pickles, cream, sugar, brine, onions, carrots, cabbage, or anything you can find in the fridge. Your tastes are subjective, so be careful.
- Test your knife on a tomato Want to know how sharp your knife is but don’t know how to test it? Here are some simple tricks for you to try: Slice a not-so-young, fresh tomato (when pressed it’s quite soft), and you should be able to slice it without pressing down on your knife blade. Another way is to cut large onions, yellow or red. If you cry fast, then it’s your techniques or your sword. Another great way to try is to cut plastic. Extremely sharp knives cut through plastic bags almost too easily, without even having to apply pressure. Just move it along the plastic bag and see if it goes through.
- Don’t Wash Freshly Picked Mushrooms Washing freshly picked mushrooms can be disastrous (for their natural flavors). If you are looking for hygiene, PICK IT IN A MORE HYGIENIC PLACE or get it at Tesco. Either way, they work better. If you’re not particular, just use a pastry brush and brush off the sand. For certain mushrooms, such as fresh mushrooms, peel off the “outer” skin before cooking. You can use that skin for your chicken stock.
- Keep cockroaches away with this Usa’ sheetpandanus‘ (or called screw pine) leaves to keep cockroaches away. They work extremely well. Pandan/Screw Pine leaves have hundreds of uses in thousands of recipes and home uses.
- Reheat the bread in the microwave with a little water. Place the bread and a microwave-safe bowl or glass filled with water in the microwave and microwave quickly for 20 seconds. This will not cause your bread to lose too much moisture.
- Make your banana naturally grow juicier What you can do is hang your bananas – Using a string or a hook, hang the banana on your comb and let it sit in the air – This will give your banana a juicy boost and also make it brown evenly. Placing it on cold surfaces will blacken the skin (first in one area and then spread to more) faster. The bananas are naturally ‘bomb-smoked’ first on the farm before they go on sale (to allow for even and stimulating ripening), and when done that way, the bananas don’t taste as good as the natural ones.
- Keep your rice free of rodents and sticks When storing uncooked rice, leave a few pieces of dried chili in the container where you store your uncooked rice. This will keep insects and rodents away. Also, adding fresh dried chili to the rice cooker will also make cooking easier – the rice won’t stick to the bottom. Make sure you don’t cook the dried chili (or bring it into contact with the oil) first or it won’t work.
- Naturally cook your ingredients a couple of times faster. If you are adventurous enough, you can try packing (in a plastic bag) some green apples and some chilly. Put 4 apples in 4 pieces of red chili. Put them together in a bag and place them in the refrigerator. You’ll notice that the cold ‘reactions’ actually ‘cook’ the apples faster. Although this is not fully scientifically ‘proven’ to the knowledge of many chefs, it does work in certain cases.
