|Posted on November 14, 2013 at 10:50 AM||comments (0)|
Dear madams! I know that all of you are the best mistresses and everyone of you can share with us your precious secrets of cooking. However, I have tried to pick up some of the most useful tips for cooking,which, I hope, will be useful for you and will contribute to your rich experience.
Get ready all the necessary ingredients before your cooking so that everything is at hand. It will hasten the process for sure.
Salt salads just before the very serving. If you do it far beforehand, vegetables will emit too much juice and the dish will lost its marvelous shades of taste.
Vegetables, boiled in the rind, are peeled easier when they are warm. Furthermore, you will have less waste products, which is very good for the mistress. Before cutting boiled vegetables, cool them off. It will definitely ease the process.
Onion makes you cry? There are a lot of tips to help it: try to water both onion and knife, which you are going to use, or cut it somewhere near the fire. Moreover, the onion will look much better, also keeping its shape if you cover it with some flour before frying.
Cook pasta 1 minute less than it is mentioned on the package, and the left time cooks it in the pan with the sauce until it is ready.
When you cut the herbs, spread salt on the cutting board – it will keep it from falling down or flying from it.
In case you want to brown the meat, it is better to dry the surface with the paper towel to absorb the extra liquid. In order, if the water will be mixed with the oil, the meat will be stem and will not get that great brown crust.
Vegetable salads are going to taste delicious, if the onion is cut properly and in small pieces. Afterwards put it into the colander and pour over with boiling water.
It seems to me that tomatoes are rather difficult to deal with – either to cut or to peel. Here I can have a little secret for you. They are easy to peel when they are poured over with boiling water and then are put into a cold one.
Withered greens, such as dill, parsley and celery can be greatly refreshed when put into cold water with a small amount of vinegar (1 spoon of vinegar on 0,5 glass of water).
Vegetable garden greens can be stored in cold water as a bunch either.
In order to fresh dried mushrooms, keep them in a bit salty milk for some time.
Eggplants, meant for the paste-cooking are not recommended to be minced or cut with a steel knife. In such case the ready paste tastes badly and unnaturally. So, eggplants should be cut with a wooden chopper.
To get more juice from the lemon, put it into hot water for 5 minutes.
You may store carrots for several months if to spray them with an infusion of dry pile of onions.
Usually beets are boiled for three hours or even more. It is rather long, especially if you want to prepare the dinner quickly. You may boil it for an hour and then put under cold water stream for 10 minutes. It will be ready.
In order to make the eggplant pulp stay light, they should be freed on a heavy fire.
Salad with radish will taste perfectly when dressed with onions, fried in vegetable oil.
Hope,at least some of my pieces of advice will be taken into consideration by you and will facilitate your cooking a little bit. These are the small amount of them, and if you want to add some important tips –you are welcome!
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Praski's A-Z of Culinary Tips
|Posted on September 8, 2013 at 9:40 AM||comments (0)|
Gift boxed with free shipping! A great set of our two dozen most popular spices to start a kitchen off right! Includes Herbes de Provence, Madras Curry Blend, Hungarian paprika, whole Tellicherry peppercorns and more.
|Posted on February 20, 2012 at 2:15 PM||comments (0)|
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