Simple cooking tips

Simple cooking tips

Mouth watering comes on hearing the name of the food. It is said that the path of a human’s heart passes through his stomach. It has been observed that the hobby of cooking is often found in women and it is said that women enjoy cooking. Whether you are a hesitating beginner or a consummate professional, everyone who sets foot in the kitchen sometimes needs a refresher on the basics. Here you can prepare food using some simple cooking tips. In this run-of-the-mill life, many times forget basic cooking tips. Here you can enjoy food in your life through simple cooking tips.

Read the entire recipe first

If you are cooking with a recipe, the best tip is to read it thoroughly before you start cooking. Not only will it help you understand what the final dish should look like and taste, you will also be able to find out which utensils, pans and equipment you need, as well as important instructions like “overnight marinets” Can hold. ”

Set mise en place

Make a plan for your workplace and keep all the equipment handy. Remove and keep the utensils used for serving and serving. Mise en place is a French word that literally means “placed in place.” It refers in a way to cooks in professional kitchens and restaurants, who set up their work stations – first by collecting all the ingredients for a dish, preparing them partially (eg by measuring and cutting out), And setting them all to each other. Installing mise en place before cooking is another top tip for home cooks, as it seriously helps with organization. This greatly guarantees that you never forget to add a component and save time by walking back and forth ten times from the pantry.

Always sharpen the knife

Put a sharp-edged knife in your kitchen (your kitchen) so that you can cut vegetables quickly and easily and this will save your time. Do not be afraid of a sharp knife. Can they give you a bad cut? Absolutely. But dull knives consistently prove to be more dangerous.

Tasting

Major tip: Season! Yours! food! Salt is the key to jumping the taste of food on your tongue. Most recipes will refer to when you should add salt (and maybe pepper as well), but when you start cooking and again add at least a pinch or two at the very end of the thumb. Is a good rule. Your palate will be the ultimate guide here, so taste it often.

Roll out citrus to remove more juice

Sometimes all the dish needs is a lemon or a squeeze of lemon to take it to the next level. To get the most juice from your citrus, roll it on a cutting board before cutting.

Use the correct pan

Wait for a good sale at the kitchen shop, then buy yourself a stainless steel pan and cast iron pan. It is also smart to replace cheap nonstick pans every few years, as the coating can wear down.

Dried meats, legumes and vegetables before cooking

Hot tip: Water and heat make steam, so when you try to cook something, it is still wet, it does not run properly. The meat should be patted with a paper towel. Before you throw it into the pan, the chickpeas can be dried in a colander and then dried on a towel before moving to a towel pan.

Do not crowd the pan

Whether you are baking or frying the pan, it is important to avoid pan congestion. Likewise when vegetables or proteins are cooked while moist, when they are baked in the pan, they will steam instead of brown, which is never good.

Clean out on the go

After cooking, clean your sink and platform. When you finish eating (and won’t forget to wipe the counter and stove), instead of storing every dish and tool in the sink to eat, adopt the clean-as-go method. Instead of leaving vegetable trimming and peels on the counter, toss them in a large garbage bowl for an easy dump and less dirt. Ten minutes left to roast the vegetables? Do ten minutes of washing and wiping.

Use the freezer for more than the rest

You already know that you can basically make leftovers in the freezer forever. But if you make space in your freezer, it can also hold many items that will make your life easier. Frozen ginger will stay fresh for a long time, as well as being easy to rub on a micro plane. Tomato paste, stock and sauce can be easily defrosted for dishes by roasting them in ice cubes. You can freeze cookie and pie flour, egg white and yolk, and vegetable trimmed (for stock) and use them whenever needed. The freezer is also a prime place to store a bag of items you have made for compost, as the cold kills the odor and decay.

Author: blogthat

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