2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Pasta, noodles and couscous should be cooked over medium heat, putting a larger amount in boiling salted water. It should be borne in mind that they swell during cooking. About 1/2 liter of water is needed for 1/2 kg of pasta or noodles. After boiling, the water is drained.
The pasta should be cooked in a deep pan with the lid slightly open to avoid sticking.
When frying pasta, so as not to absorb a lot of fat, fry them over high heat and put 1 teaspoon of vinegar in the fat.
All semolina desserts will be fluffier and lighter if you soak the semolina in water or milk for 30 minutes before boiling it and let it swell.
Cake, cake, sponge cake should be baked in a moderately strong oven. The oven door should not be opened for the first 20 minutes. Then close quickly and lightly so that the dough does not fall.
Cakes with protein glaze should be baked in a low oven - the glaze should be dried rather than baked. If the oven is strong, when the cake is removed from the oven, the glaze drops.
To prevent the cake from burning during baking, sprinkle a little salt in the form or pan or put a thick wire mesh.
To prevent the yolk cake from darkening during baking, beat the yolk with a few drops of lemon juice beforehand.
If the cake cannot be removed from the mold or pan, wrap it in a towel dipped in cold water. Steam is obtained, which helps to remove the cake without breaking it.
When you can't separate small cakes or cookies from the pan, put it on a pot of hot water, then you will easily peel the cakes without breaking them.
The cake does not crumble when cut crosswise if you pre-immerse the knife in hot water or heat it on the stove.
Pastries, pastes, cakes that are filled or covered with butter cream must be completely cooled.
For greater stability of syrup cakes, the bottom layer is very lightly soaked with syrup.
To get a completely smooth icing on the cake, dip the knife in hot water and smooth the icing quickly.
To prevent the glaze from spilling, sprinkle it with a little starch beforehand.
When you don't have paint to color the icing for a cake or pastries, use beetroot juice for red, orange juice or a little egg yolk for yellow, spinach juice for green and mulberry juice for purple.
To prevent the chocolate from sticking to the bowl when you melt it for icing or some cream, grease the bowl with a little fresh butter before placing the chocolate.
To refresh dried cookies, biscuits, rolls, arrange them in a tray and spray lightly with water. Put the pan in a larger bowl of water and heat in the oven for just a few minutes. The cakes are refreshed and become fresh.
You will refresh dried cakes by dipping them in fresh milk for a moment and then putting them in a moderately hot oven for a while.
To prevent bread from drying out, store it in a glass, porcelain or enamel container covered with a lid.
To cut the warm bread into thin slices, heat the oven knife slightly or immerse it in hot water.
To refresh dry bread, wrap it in wet paper and place it in the oven.
Do not throw away any pieces of bread you have left, but toast them in the oven and crush them on breadcrumbs.
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