1. When frying several pieces of food at a time, never let the pieces touch each other as they cook or they will stew instead of saute.
2. Never pierce meets when browning them, the juices will escape and the meats become tough and dry. Use tongs, not fork, for turning them over.
3. In pan frying and sauteing, always get your pan hot first before adding the oil so food won't stick to the pan.
4. When sauteing with garlic or ginger, always brown them in oil after salt has been added but before any other ingredients. This will bring out the full flavor of ingredients.
5. Tips for frying Chicken, make sure that the oil is hot, when the Chicken is already brownish lower the heat, allowing the Chicken to be cook evenly inside, then when it is almost done, increase the heat to high to give it a crispy texture and nice color. Remove and place on a paper towel to absorb the extra oil.
6. How to maintain the natural color of the vegetables even if it's already cooked? To keep the natural color of the vegetables even if it is already cooked, in soup, sauted, stir fried, etc. make sure that when it is time to add the vegetables you increased the heat to high, making it to be cooked very quickly and do not cover.
7. How to remove the bitterness from bitter melon or ampalaya? The secret to remove the bitterness of the ampalaya is to put a little salt in the oil during heating or sauteing and cook it over high heat.
8. Steam potatoes whenever possible to conserve nutrients. If you have to boil them add 1 tsp vinegar or lemon juice to the water to make potatoes snowy white.
9. To cook eggs in the shell, boil water, lower eggs into the boiling water in a metal spoon so the metal absorb the heat and the eggs won't crack from the sudden change in temperature. Lower heat to simmer and cook eggs to desired doneness. For eggs at room temperature - soft cooked, 3 to 4 minutes; hard cooked, 10 minutes. For eggs right out of refrigerator; soft cooked, 5 minutes; hard cooked, 12 minutes. Immediately plunge eggs in cold water after cooking, the shell will peel off easily and the whites will be tender.
10. A teaspoon of salt added to water brings it to boil faster, cuts down on whites running out in case the shells crack.
11. After removing a cake from the oven, place the pan on a damp cloth for a few minutes and the cake will come loose from the pan easily.
12. Never store potatoes near onions. Potatoes rot quickly if stored near onions.
13. To keep lemon fresh put them in water and store in refrigerator.
14. Store tomatoes with stems pointed down and they will stay fresher longer.
15. Never store an apple near a banana unless you want to ripen the banana in a short period of time
16. Peel ginger with a spoon, so much easier to shave the skin off than cutting it with a knife.
17. To rescue a recipe that tastes too sweet or too salty after you've mixed the ingredients, try adding a dash of white vinegar. It may save the day.
18. Freeze meat to make it easier to slice for stir fries and stews.
19. To remove fats from a soup stew or casserole, drop ice cubes to reveal congealed fat that will be easy to scoop out.
20. For golden eggs shake it intensely for 2 to 3 minutes then boil.
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