23 tricks which top chefs use in the kitchen
Everyone who loves to spend a lot of time in the kitchen knows a whole load of little secrets which can help turn an ordinary dish into something exquisite. And as for professional chefs — well, they know more tricks than there are fish in the sea. We discovered a few of their best ones which could also help to make you a hit in the kitchen.
- Add a little vinegar when boiling rice to give it that snowy white colour.
- If you want to add a note of garlic to the meal, rub a clove over the plate before serving.
- A way to add a new, interesting taste to some meat: marinate it in dark beer, or a mixture of light beer with soy sauce, salt and pepper. You can also add beer to stewed vegetables, and it gives an especially interesting taste and aroma to boiled potatoes.
- When cooking liver, salt should be added only at the end, otherwise it becomes too tough.
- To prevent a pie from burning on top, cover it with damp paper.
- If you put a piece of ice in some broth and bring it to the boil, the broth will be clearer and less cloudy.
- In order to cut open a hard-boiled egg neatly, dip the blade of the knife in cold water first; that way the yoke won’t crumble.
- Beans won’t turn dark when being boiled if you leave the lid off the saucepan.
- Minced meat will taste and smell better if you add a piece of dry onion, a piece of fried onion, and finely grated pieces of potato to it.
- Use lemon juice to partly replace the salt you would normally put in a meal. It’s better for regulating your blood pressure, and it will ensure that you don’t over-salt the dish. Lemon juice also has a beautiful aroma.
- Aubergines won’t have a bitter taste if you cut them into pieces, salt them, and wash them in cold water before cooking.
- The skin of almonds comes off easily if you first boil them thoroughly for five minutes, then cool them down in cold water.
- Sour cream will mix much more effectively with cream if you first add a little egg white.
- Add a pinch of salt to ground coffee to make your drink a whole lot tastier!
- Smear meat with pomegranate juice and honey mixed with dry wine, cognac or water before roasting it in the oven to give it that appetising ruddy colour on the surface.
- If you’ve boiled some meat for too long, cut it into thin pieces, put them on a plate, and sprinkle them with pieces of onion and tomato and add some vegetable oil, lemon juice and vinegar. Soon, the meat will become juicy again.
- Use ground nuts instead of breadcrumbs.
- It’s best to leave just-prepared meat to cool down for a few minutes before serving. That way it will taste better.
- Vinaigrette salad will taste better if you first add a tablespoon of milk and a teaspoon of sugar.
- The apple pieces in your apple pie won’t sink to the bottom if you first cover them in flour before cooking.
- Before you remove soup from the boil, add some juice from a fresh cabbage, carrot or tomatoes. This will improve the taste, as well as add a few more vitamins to it.
- Vanilla is a brilliant spice for adding an extra note to vegetable salads.
- There are many ways to save soup which is too salty. In particular, you can immerse a small amount of oats in some gauze in it, and then boil thoroughly; the oats will absorb the excess salt.
If You Like it Don’t forget To share with your frieds and family : 23 tricks which top chefs use in the kitchen