44 Council of Jamie Oliver, who made you this chef!

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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