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44 Council of Jamie Oliver, who made you this chef!
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Jamie Oliver - an outstanding and very talented chef from the UK. He is the author of many best-selling culinary and participated in numerous gastronomic show. Also, Jamie - a fighter for the nation's health and proper nutrition. Today, gathered for you 45 tips from this legendary man, that will help you become a cook with a capital letter!
- When lepish burgers, constantly wetting hands with water to raw meat does not stick to the palms.
- If you can not find any ingredient, put it down or replace. Everything will still be delicious!
- The taste of anchovy paste is not felt.
- To clean garnet, cut it in half and Knock grain.
- To paste does not become dry and sticky, always leave a little bit of water when drained from the pan with pasta.
- Fat smoked bacon, put on top of the fish, will give it a pleasant fragrance.
- To remove excess moisture from the potato, Slay water and cover the pan with a towel or newspaper, that and absorb the excess liquid.
- To squeeze of lime more juice, pre-roll it on the table, a little pushing.
- To quickly and easily remove the stones from the olives, crushing them on the table bottom of the bowl. < To grass gave more flavor and juice, crush them in a mortar and sprinkle with olive oil.
- The kernels apricot seeds give the salad taste of amaretto.
- The lemon scalded and very sharp knife cut off his zest in a spiral ribbon.
- lemon zest with steamed lemon need to rub grated with the smallest bars.
- lemon peel, try to cut as thin as possible a small sharp knife, avoiding capture the white subcortical layer.
- Pasta is easy to break, wrapping them in a towel.
- added to dishes pineapple, if you need to get rid of excess fat.
- Zucchini frying better crease.
- For the chocolate sauce became tastier, add the orange. < br />
- Eggplant should be prepared for a couple of a few minutes.
- The paper absorbs the excess fat from the chicken.
- A young beets boil in salted water.
- Do not put a lot of coals on the grill - it is better to put the coals to one edge and gradually shift the products that they are not too charred.
- When frying meat vsyp tablespoon flour - this to the meat covered with a crispy crust.
- In the preparation of the fish do not need to grease the pan with oil, it is necessary to rub the fish themselves.
- The mixture of crab meat with grapefruit juice can be spread toast and add it to the pasta.
- Zest split the milk and the sauce will like cottage cheese.
- The greens should be mixed with potatoes just before the feed.
- To using a single knife to get garlic mass, crush finely naorezanny garlic with a knife and do not forget to add salt, which will serve as a good absorbent.
- To quickly make a tasty dressing, slip sorrel and fennel with lemon juice.
- The weight of the eggs, sugar and juice should be beating over boiling water.
- Mint is better to add at the beginning of cooking.
- To chili lost its pungency, wash it in plenty of water and clear of grains.
- To frying onions to avoid odor, add salt and fire away it on a slow fire.
- To grilling the fish from sticking to the grill, it is necessary to rub the fish with salt pre-salt will absorb excess moisture, because of which the fish sticking to the grill.
- Vermouth give rice for risotto unusual taste.
- To warm honey jar with them should be put in a bowl with hot water.
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