2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
1. Dough balls, dumplings, dumplings are boiled by putting them in boiling salted water. When they are ready, they surface;
2. The meat broth is salted about half an hour before the full cooking of the meat, the fish - at the beginning of cooking, and the mushroom broth - at the end of cooking;
3. Pasta does not absorb much fat when fried over high heat;
4. Fried meatballs become juicier if the bread added to the mixture is not completely squeezed from the milk or water in which it has been dipped;
5. Frying or roasting meat is cut across the muscle fibers, then hammered to flatten and tear its connective tissue. If you need thin slices or small cubes of raw meat, place the meat in the refrigerator compartment for exactly 1 hour - this will make it easier to cut;
6. When frying steaks, cutlets, schnitzels, they are often turned so that their juice does not evaporate quickly and do not become dry;
7. When frying fish, use corn flour. It withstands processing at higher temperatures and burns harder. It also absorbs less fat;
8. If the water evaporates very quickly during the cooking process, add more, but at the same temperature.
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