40 cooking tips from Jamie Oliver, who will make of 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. < The site publishes 40 tricks, the knowledge of which will bring you to this culinary skills.

- 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. It will still be delicious!

- The taste of anchovy paste is not felt.

- If you heat the lime from it can squeeze more juice.

- To clean the 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.

- Bacon give chicken flavor haze.

- To squeeze more juice out of the lime, 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 the grass gave more flavor and juice, crush them in a mortar and sprinkle with olive oil.

- kernels of apricot seeds give the salad taste of amaretto.

- 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.

- To become a delicious chocolate sauce, add the orange.

- Lemon zest try to cut as thin as possible a small sharp knife, avoiding capture subcortical white layer.

- Added to the dish pineapple, if you need to get rid of excess fat.

- Zucchini frying is better to knead.

- Eggplant is necessary to prepare for a couple of a few minutes.

- The paper absorbs the excess fat from the chicken.





- Potato Salad must be cut hot.

- 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.

- When cooking fish do not need to grease the pan with oil, it is necessary to rub the fish itself.

- A mixture of crab meat with grapefruit juice can be spread toast and add it to the pasta.

- Zest split the milk and sauce will be like cottage cheese.

- The greens should be mixed with potatoes just before the filing th.

- Pasta is easy to break if wrap them in a towel.

- To use a knife to get a lot of garlic, finely chopped garlic, put down the 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 avoid frying onion odor, 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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