Little secrets of great chefs

Fat Art ©John Bardwell

1. That the potatoes don't dissolve, add a few drops of 9% vinegar.

2. Cook cauliflower in milk, to preserve its color, in simple water, it will get a gray shade.

3. Meat should be put in a plastic resealable bag and put for 30 minutes in warm water that the meat cooked evenly.

4. In your ear put the bladder together with the spices, it will give a nice taste.

5. The soup will taste better if after cooking, immediately remove from heat.

6. If you put an avocado to one batch with bananas, you can speed up ripening by ethylene, which accelerates the process.

7. Too spicy taste, you can always soften natural yogurt.

8. If you put citrus in the microwave for 10 seconds, they will give 2 times more juice.

9. The meat is washed with cold water, not zamachivat it for a long time.

10. Cook the risotto for 18 minutes, not one minute less or more, plus low heat and constant stirring.

11. If overdone soup, add to boiling soup, raw potatoes, large cuts or pasta, they take in extra salt. Potatoes you can get, if you don't want to eat it. Add 5 drops of lemon juice and 1 pinch sugar.

12. Soak lentils and beans in soda water, this will soften the skin and open the pores, better than ordinary water from the faucet, beans and lentils are better cooked, not turned into a homogeneous mass.

13. If you put the wilted vegetables in cold water, you can partially return to its former freshness.

14. Sour cream is thicker and better vzbivayte if you add raw egg whites.

15. Soups it is recommended to sprinkle with green dill, green onions, parsley, to increase the content of vitamin C.

 

Source: www.baby.ru/blogs/post/209691123-83078364/