13 little culinary secrets with which any housewife will feel almost like a chef
Each housewife has her own secrets in the preparation of signature dishes.
And they zealously follow their recipes, not wanting to learn anything new. And in vain.
We have gathered 13 small secrets of cooking, which will bring a highlight to ordinary dishes.
1. Butter and nuts
Treats with fresh fats.
Fats that are contained in butter and nuts do not tolerate prolonged exposure to light. Too much light and oxygen can cause an unpleasant bitter taste. Remember that these products do not deteriorate, store them in a dark, cool place.
2. Rosy crust
Rosy crust of meat, fish and vegetables.
Agree, a ruddy crust makes the dishes much more appetizing. To make meat, fish or vegetables beautiful and crisp, spice them up with a little sugar before frying.
3. Warming up the pan
Optimum heating of the pan.
In our opinion, optimal heating of the pan directly affects the final result. Often we do not wait until the pan is properly heated. and begin to cook on a barely warm surface. It should be noted that at the moment of contact of the products with the surface of the stewpan, its temperature drops sharply. If you are going to fry meat or fish, wait until steam starts to come from the surface.
4. The secret to handling tomatoes
If you are cooking something with tomatoes, do not remove the seeds and pulp. This should be done only if the recipe says so. In general, these parts are the carriers of smell and taste.
5. Fresh greens
Secrets of the treatment of greens.
To make greens more fully reveal its taste in a dish, you need to know exactly when to add it. Everyone's favorite parsley, dill, thyme, rosemary, basil, tarragon and green onions are added at the very end of cooking so that they do not lose their taste. But oregano, thyme, marjoram and rosemary should be put at the very beginning of cooking.
6. Onions and garlic
Taste properties of onions and garlic.
Chopped onions and garlic quickly lose their taste properties. That is why they should be cut and added only at the very end. If you want to remove bitterness and acid, soak the ingredients in a solution of 1 tablespoon of soda and the same amount of water. If you want to add a spicy dish, use onions and garlic in its pure form, rinsing well with water.
7. The most delicious at the bottom
Sediment in the pan.
Caramelized brown residue on the bottom of the pan should not be washed off. We recommend pouring broth, wine or plain water into a frying pan, boil a little and pour it into a jar. In the future, the resulting mixture can be added to sauces, soups and any other dishes.
8. Dried herbs
Dried herbs and seasonings.
If you want the seasonings to fully reveal their taste, fry them for 1-3 minutes in a pan greased with vegetable or butter.
9. Rosy pastries
Rosy crust baking.
Do not pull out the pies and bread from the oven ahead of time, otherwise they will look pale. Therefore, for baking, it is best to use glass forms in which the bottom is clearly visible. If there is no suitable form, use parchment paper. It can be easily raised and assessed the degree of readiness.
10. Spicy detail
Spicy detail of the dish.
Glutamate, which is found in soy sauce and anchovies, can cause a real explosion of taste sensations. Two fish or a teaspoon of sauce, added to the soup, stew or salad, will make the usual dishes play with new colors.
11. To vegetables
The secret ingredient is salad.
Few people know, but vanilla perfectly emphasizes the taste of any vegetables. This non-trivial reception is used by many chefs to make the taste of vegetable salad bright and memorable.
12. Meat feed
Proper meat supply.
Do not rush to pounce on hot meat. To the taste of the dish as revealed, let the dish stand. After 10-15 minutes the meat dish is completely ready for use.
13. Overcooked meat
Saving overcooked meat.
Not too experienced chefs often digest meat. Well, if this happened to you, this is no reason to despair. Cut the piece into thin slices, sprinkle with onions, tomato slices and cover with a mixture of vegetable oil, lemon juice and vinegar. Let the meat soak in the sauce and it will soon become tasty and juicy again.