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3 cooking techniques, which no one will teach!
Most of the studies we prepare by trial and error. After all, no one is born with the knowledge of how to properly blanch vegetables or cooking food in batter. Today has prepared for you 3 methods of cooking that are constantly used by professional chefs. Take them into service to prepare even tastier.
Blanching
Blanching boiling water
Before you start to blanch vegetables, they should be thoroughly rinsed. Also you need to put on the fire a pot of water, bring it to a boil and prepare a separate large bowl or pan of ice water. Per kilogram of vegetables usually requires 4 liters of boiling water.
Put the vegetables in boiling water, after adding a teaspoon of salt. Vegetables should cook for at least 2 minutes.
Then shift the vegetables in ice water with a slotted spoon or a colander. They have to lie down in the icy water as much time, how many were in the boiling water.
Blanching steam
Some vegetables can be no boiling water blanch - scalding. These include vegetables, such as sliced or diced onion rings. After steaming out of it disappears bitterness and smell and it can be easily added to salads without worrying that it will spoil the taste of the onion.
Blanch for a couple can be almost all vegetables, but this process will take a little more time. You need to pour into a saucepan large enough water and bring it to a boil. After that you need to put a colander with vegetables in a pan. Remember that the water level should be below the bottom of the colander. Cover the pan and leave for 4-8 minutes. After this procedure, you need to put the vegetables in cold water.
How to blanch vegetables:
1. 2 minutes: em> sliced zucchini, sliced carrots, green peas, any greens.
2. 3 minutes: em> asparagus, broccoli, Brussels sprouts, sliced cabbage and Chinese cabbage, cauliflower florets, celery, bell pepper halves.
3. 5 minutes: em> the whole small carrots, eggplant, whole mushrooms.
How to cook the batter at home
Before frying battered most of the products you need to boil or fry. It does not apply to fruit and fish, as they will be enough roasted directly in the test.
To batter turned out air and gentle, it is necessary to whisk whisk with a mixer or blender. So you can thoroughly mix all products.
If you're going to cook succulent foods, use a thick batter, it will create a dense crust, through which the juice will be more difficult to infiltrate. To better prepare the food dryly liquid batter so that they can soak up the oil.
If you want a ruddy crust and porous, used for cooking batter carbonated mineral water.
To add spice to dishes and improve their taste and flavor, add herbs to the dough. Also in the batter, you can add chopped and lightly fried onion, sliced bell pepper, herbs, garlic, mushrooms, grated cheese and nuts.
To make gingerbread batter, add the beaten egg whites.
To crust was crispy, add water instead of milk, beer, brandy, vodka, wine, brandy or home.
Be sure to let the dough stand for the batter a little to gluten has lost its elasticity, and the dough is better to stick to the products that you're going to fry.
Ingredients for the batter must always be cold and fry the pieces you need in the hot oil.
Roasting spices
To reveal the aroma of spices, professional cooks are advised to fry them.
To do this it is best to use a fairly small, heavy saucepan with a thick bottom. She has to be dry. You can experiment and add a drop of vegetable oil.
Spices must be constantly stir with a wooden spoon, so as not to burn them, otherwise they will lose their taste and will taste bitter.
Roasting spices usually enough couple of minutes, but it depends on the kind of spice, dishes temperature and heating it. You'll know when the spices will be ready - they will reek.
After frying the spices you need to shift into a bowl, so they have cooled slightly. Chilled seeds can be crushed in a mortar or coffee grinder.
These tips will come in handy in the kitchen and the novices and amateurs, so save them to itself in bookmarks and tell about these methods, their girlfriends!
via takprosto.cc
Blanching
Blanching boiling water
Before you start to blanch vegetables, they should be thoroughly rinsed. Also you need to put on the fire a pot of water, bring it to a boil and prepare a separate large bowl or pan of ice water. Per kilogram of vegetables usually requires 4 liters of boiling water.
Put the vegetables in boiling water, after adding a teaspoon of salt. Vegetables should cook for at least 2 minutes.
Then shift the vegetables in ice water with a slotted spoon or a colander. They have to lie down in the icy water as much time, how many were in the boiling water.
Blanching steam
Some vegetables can be no boiling water blanch - scalding. These include vegetables, such as sliced or diced onion rings. After steaming out of it disappears bitterness and smell and it can be easily added to salads without worrying that it will spoil the taste of the onion.
Blanch for a couple can be almost all vegetables, but this process will take a little more time. You need to pour into a saucepan large enough water and bring it to a boil. After that you need to put a colander with vegetables in a pan. Remember that the water level should be below the bottom of the colander. Cover the pan and leave for 4-8 minutes. After this procedure, you need to put the vegetables in cold water.
How to blanch vegetables:
1. 2 minutes: em> sliced zucchini, sliced carrots, green peas, any greens.
2. 3 minutes: em> asparagus, broccoli, Brussels sprouts, sliced cabbage and Chinese cabbage, cauliflower florets, celery, bell pepper halves.
3. 5 minutes: em> the whole small carrots, eggplant, whole mushrooms.
How to cook the batter at home
Before frying battered most of the products you need to boil or fry. It does not apply to fruit and fish, as they will be enough roasted directly in the test.
To batter turned out air and gentle, it is necessary to whisk whisk with a mixer or blender. So you can thoroughly mix all products.
If you're going to cook succulent foods, use a thick batter, it will create a dense crust, through which the juice will be more difficult to infiltrate. To better prepare the food dryly liquid batter so that they can soak up the oil.
If you want a ruddy crust and porous, used for cooking batter carbonated mineral water.
To add spice to dishes and improve their taste and flavor, add herbs to the dough. Also in the batter, you can add chopped and lightly fried onion, sliced bell pepper, herbs, garlic, mushrooms, grated cheese and nuts.
To make gingerbread batter, add the beaten egg whites.
To crust was crispy, add water instead of milk, beer, brandy, vodka, wine, brandy or home.
Be sure to let the dough stand for the batter a little to gluten has lost its elasticity, and the dough is better to stick to the products that you're going to fry.
Ingredients for the batter must always be cold and fry the pieces you need in the hot oil.
Roasting spices
To reveal the aroma of spices, professional cooks are advised to fry them.
To do this it is best to use a fairly small, heavy saucepan with a thick bottom. She has to be dry. You can experiment and add a drop of vegetable oil.
Spices must be constantly stir with a wooden spoon, so as not to burn them, otherwise they will lose their taste and will taste bitter.
Roasting spices usually enough couple of minutes, but it depends on the kind of spice, dishes temperature and heating it. You'll know when the spices will be ready - they will reek.
After frying the spices you need to shift into a bowl, so they have cooled slightly. Chilled seeds can be crushed in a mortar or coffee grinder.
These tips will come in handy in the kitchen and the novices and amateurs, so save them to itself in bookmarks and tell about these methods, their girlfriends!
via takprosto.cc
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