1. creating large cookies: cookies are major starting from scratch, because most of the recipes only 5-6 ingredients. My personal recipe uses only baking soda, baking powder, flour, butter-milk, salt and butter. The most important thing to remember to make sure that your cookies are fluffy is to make sure that you are cold butter and butter into small pieces during the mixing process. A common mistake, the mixing of the butter smoothly in the mixture. If you are the butter into chunks, late as your cookies cooking butter, this agreement constitutes the layers in the dough and the result will be more rise and fluff. This also works for the creation of a puff pastry from scratch. Another great idea is to make the dough and a thin layer over the top of a bowl of soup, then the entire come in your oven baking. This will be your soup give a wonderful fluffy top. Of course, make sure you come safe before the baking oven.
2. get a really good non-stick frying pan: If you're tired of having food sticking to the bottom of your cookware, then you really should invest in a large skillet of the non-stick. The one I only set me back $ 30 and I can cook an egg on the on easily without oil and not break the yolk. I am very partial to Caphalon trade rules, but definitely check out Anolon, T-Fal and Farberware as well. Another very important properties or the frying pan with a lid, or not, the handle gets hot is it boils and other buyers have shown how long that lasts for the surface of the non-stick. Make sure you're not with non-stick hard anodized confuse. Hard Anodized is certainly not a non-stick and you will get very frustrated when you get the two mixed.The added bonus of a non-stick pan with is that it is really easy cleaning. Enter your pan under water and most foreign food easy.
3. grilling or frying chicken without being stuck in the pan pan: one of the biggest problems with cooking chicken try to move from the grill or pan. The key is to the patient.Use a spatula and wait until the chicken to release because it will of course, if you do not then the chicken oil will probably stuck in each case. But all the proteins at a certain temperature where they will release and it's just a matter of patience and wait.
4. it's never too late to marinate: many people end up bland foods, because they think they don't have time to marinate of their food.Even if you only have less than an hour, you can create a great marinade. Only the marinade twice to create and use strong aromas. Here's a few quick marinades that have worked for me-balsamic vinaigrette, soy sauce and chopped garlic and lemon juice/Peel and white wine. Also try using dry rubs such as crushed red pepper, and garlic powder.
5. use of kosher salt season: kosher salt is what every professional Cook used and there is a good reason. Regular iodized salt breaks down right away when added to water. In contrast, kosher salt slower breaks down and offers a more pronounced liking what you're cooking. If you want your steak taste like steak house-quality, all you need is kosher salt and coarse ground black pepper.
6. extra virgin olive oil is the best friend of the pasta: after cooking pasta, make sure that you mix the pasta with some extra virgin olive oil immediately. Otherwise, you will find that the pasta will begin to stick together after a short time. No clear pasta ever cool without adding olive oil.If you do this, you will eventually draw a large pasta block out of the fridge. Also, if you cook pasta, make sure you have a cup of kosher salt per litre of water. This is what gives the pasta its taste.
7. create amazing French toast: the best way to get great French toast is to avoid using regular bread.Extraordinary French toast is made with cake or bread specialities. Try a pound cake from your local grocery store slicing and turning it into French toast in the same way you would usually do with bread. another great idea is to make French toast of banana bread.
8. the making of icing pastry.Making icing pastry is one of the easiest secrets in the world of the pastry.Cherry, all you need is water and sugar in powder form. start with the powdered sugar in a bowl and add water slowly until the desired consistency.Than just the kers use danishes, pastry, cakes and other pastries still delicious.
9. keep your kitchen knife sharp.A common misconception is that people cut themselves in the kitchen, because their knives too sharp.The reason for the most kitchen cutting accidents is, in fact, the total opposite. When you use a blunt knife, what you're cooking and this by the knife will slip when the knife cuts To your hand. usually your knife sharp, use a diamond steel and bring your knife down the steel in a corner of 18 degrees.
10. cracking an egg cell without shells in the mixing bowl. This seems simple enough, but it's amazing how many experienced cooks still the annoyance of egg shells in their favorite foods. The way to prevent this first gently hitting the egg Middle against a hard surface. then use two hands to do the rest. If you're right handed over, the egg with your left hand and your right thumb to push the Center and pull the eggs one after the other, with both hands to use. If you are left-handed, just switch the directions above.
Good luck with your culinary adventures!
Jonathan Chin is the editor-in-Chief of [http://www.intensecooking.com], an online resource that helps connect people with great home cooking [http://www.intensecooking.com] secrets.
No comments:
Post a Comment