40 culinary tips that will make you a chef

Jamie Oliver - an outstanding and very talented chef from the UK. He is the author of many best-selling culinary, actively participates in the culinary show. Also, Jamie - a fighter for the nation's health and proper nutrition.

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• When you sculpt burgers constantly moisten your hands with water to raw meat does not stick to the palms. If you can not find any ingredient, drop it or replace it. Will still be delicious! The taste of anchovy paste is not felt.
  
  
  
  
  
  
  • To clear pomegranate, cut it in half, and beat out the grain. To paste does not become dry and sticky, always leave a little 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 potatoes, drain the water and cover the pan with a towel or newspaper, which absorbed 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.
    • 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 grate with the shallow bars.
      
      
      
      
      
      
      • lemon peel, try to cut as thin as possible a small sharp knife, avoiding capture the white subcortical layer. added to the dish pineapple, if you need to get rid of excess fat. Zucchini frying better crease.
      • Eggplant should be prepared for a couple of a few minutes. The paper absorbs the excess fat from the chicken.
        
        
        
        
        
        
        • A young beets cook 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 sprinkle in a tablespoon of flour - the meat is 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. a 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, suppress the chopped garlic with a knife and do not forget to add salt, which will serve as a good absorbent. To quickly make a tasty dressing, mix 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 with plenty of water and remove any seeds. To frying onions to avoid odors, add salt and cook it on low heat. For 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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