2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
NEW Catering has a wonderful team of chefs and expert chefs. Here are a few of their cooking tips and tricks:
Useful cooking tips and recommendations from the culinary team of NOVA Catering:
When cooking with cottage cheese, be careful with the addition of salt - salt strongly moistens the curd.
If you like the crispy chicken skin around the leg, then to make it such a tempting crust, leave the meat for at least three hours, and preferably for a day, in the refrigerator to dehydrate. Another technique is the baking breading demonstrated by Jamie Oliver - breadcrumbs, garlic powder, your favorite herbs, in the middle of baking, take out the meat, roll it in the breading and bake it back.
When cooking dough with butter, perform as many operations as possible with a spatula, a wooden spoon, and knead with your hands for a minimum time - touching the butter dough with your hands deforms the dough due to the transmission of body temperature.
When using zucchini and fresh cucumbers, the order of salting them is important. For example - when making a tarator there are different techniques and recipes. One of them, which we also sympathize with, is to add salt at the end before serving, after the cucumbers, dill, nuts, olive oil and milk have already been mixed.
In many modern recipes, especially for dough, you will see instructions to defrost or melt the butter in the microwave. As a matter of fact, no self-respecting chef or confectioner accepts this trick. Whenever possible, melt the butter until it softens at room temperature, even near an oven or other heat, but not in a microwave oven.
When cooking rice dishes in the oven, reduce the temperature from 140 to 160 / degrees Celsius /. Follow the same logic when cooking rice on a hot plate, from the lowest to the middle degree, never the last 2-3 degrees on the hot plate.
Everyone already knows the tips for soaking legumes before cooking, especially effective with ripe beans. If you do not have a whole day to leave it in water, you can do at least the following: put it on the stove in water, boil it, and then let it rest for an hour or two. Then proceed to the essential cooking.
Another thing experienced personally when cooking ripe beans. If you suspect that the legume may be older, add a teaspoon of baking soda, the same teaspoon of vodka / brandy and sugar at the very beginning of cooking or before closing the pressure cooker. You will be pleasantly surprised.
Photo: ANONYM
If you find tomato sauce quite sour to try, then instead of adding uncontrollable amounts of delicious sugar, try adding a small pinch of baking soda to reduce acidity.
In many recipes in both cooking and confectionery you will find additions of citrus sawdust from orange or lemon peel instead of ready-made essences. Technologists nowadays recommend that you do not take advantage of these instructions unless you have plucked the fruit from the tree in your yard. This is one of the few cases in which the chemical product is preferable to the natural one even after cleaning the bark with baking soda and a brush.
To prevent the oil from splashing when frying, add a pinch of salt before heating. And a piece of advice from culinary veterans: when frying fish, add a piece of potato (maybe older and rubber) to throw away after cooking - you'll be amazed at how the smell will be almost imperceptible.
One of the techniques for the so-called sealing of the meat is to fry it briefly before further heat treatment. The purpose of this procedure is not to leak the juices in place. If you do not want to fry, you will achieve relatively the same effect by roasting the meat for two minutes on each side at a much higher temperature than the one at which you will continue processing.
In several places in TV shows and articles we hear and read tips for thawing fruits and vegetables under cold running water. Our culinary experts strongly oppose this technique. The only exception they allow for green beans - to balance its slight odor or smell that it carries and some people find it unpleasant, just before cooking, rinse it well with cold water.
NEW Catering wishes you many delicious smiles, beautiful moments and wonderful holidays!
Recommended:
Cook The Beef Properly Like This
Although beef not to be the most popular in our country, it is extremely easy to prepare and participates in the making of some of the most famous recipes from world cuisine. The only thing you need to know about it is that it must be from a young animal, because otherwise it becomes too tough.
Season The Sea Bass Like A Real Chef
Sea bass is a predatory coastal fish with amazing taste and aroma. She lives off the coast of the Mediterranean. Her body is silver, flattened and laterally elongated. It is known for its characteristic division of the dorsal fins and the dark gray spot on the gills.
How To Arrange Your Meals Like A Real Chef
Serving food is of great importance. To achieve a good effect we must take into account some factors. Here are ideas for a simpler way of arranging, which, however, are quite effective. The framework of our presentation is the plate , which means that we have to choose it carefully according to the specific occasion.
Cook Like A Chef At Home With Su Type Of Equipment
Cooking equipment Su kind literally means under vacuum. It has long been known among great cooks, but this method of cooking is already entering the homes of ordinary housewives. It is cooking in a vacuum bag at low temperature for a long time.
Eat Your Breakfast Like A King, Your Lunch Like A Prince, And Your Dinner Like A Poor Man
No more strict diets and long lists of forbidden foods! . Anyone who wants to lose weight, but finds it difficult to constantly limit themselves to different foods, can now relax. It turns out that the secret is not only in what we eat, but also when we consume food, Popshuger reports.
