To create a culinary masterpiece need a well-equipped kitchen, high quality products and craftsmanship of the chef. In this profession, as well as in any other, has its own secrets. And their knowledge makes you a true master of cooking. But the fact is that professional chefs keep their secrets secret and share them only with their best students.
But the editorial board site Kolobok.ua still I managed to find out some of them, and we hasten to share them with your readers.
- To prepare perfect steakthe meat should be removed from the refrigerator at least two hours before cooking, then it evenly fry thoroughly. And to get golden brown before cooking pat the steak on all sides with a paper towel. Cook steak without oil. To do this, start by frying, which is a layer of fat.
- that meat (poultry or beef) could not dry in the preparation of, Pre-soak it in brine. For this purpose, 1 liter of water, add 1/4 cup salt, soak in brine meat and refrigerate. On average, a piece of meat in 1 kg, you will need an hour. If the meat is sliced in portions, or it is, for example, a chicken thighs, will be enough for 20-30 minutes.
- that spices (such as black pepper or cumin) reach their full flavorand flavor, slightly warm them in a dry pan, then grind in a mortar.
- that Baking has turned the air, Before the dough, remove the butter and eggs. They must be at room temperature, for 8-12 hours so remove them from the fridge.
- necessarily add sugar to any food, where to eat tomatoes or tomato paste. A little sugar to help neutralize the acid of tomatoes and discover the taste of food.
- that from grilled fish was flavorful crisp, Before cooking, dip the tip of the brush in the culinary mayonnaise and fast movements lubricate the pieces of fish, then season with salt and put it on the grill. Prepare fish do not forget to sprinkle with lemon juice.
- that prepare perfect fried egg do it on a thick-walled pan with butter. The fire should be small.
- that cook delicious pancakes, add a couple of spoonfuls of the dough fat sour cream. So they turn tender and when driving fillings do not break them.
- that obtain a clear broth, You need to cook it without cover over low heat for at least 3 hours. Make sure the dish is not seething and timely remove the foam.
- Meat and first courses like garlicBut many avoid its use because they are afraid of halitosis. If you're among them, do not add garlic in food, but simply lubricate their plate.
Also, be sure to find out how to make her husband this chef
