Many of us have often been blurred visions of certain techniques of preparation that we forget many vital processes through eating foods marketed as fast as we want to do pop in the oven and voila! There are some food / cooking parameters that do not promote food central, but I want you to know that you can smart-kitchen.
Here are some simple cooking tips, with which you are handy if you want to cook could. Prepare the ingredients are sometimestedious work - just like washing vegetables, peeling prawns, shellfish clean dressing loin and so on. If you know what is best for themselves in the kitchen, you may be able to escape from the bustle food determined using these techniques:
Cold Pressed Coconut Oil
Salt water, boil six eggs hard-boiled eggs hard-boiled eggs peel easily The trick is to actually add cooked in warm salt water, put out the fire and start cooking. If the water is boiled, turn your fireSimmer. Constantly check eggs for cracks - Too hot water will break the eggs (and if the gas, offering to cook eggs in hot water to spare, you can only crack a lot of them, if you're in a bit of boiling), the rooms' water with the addition of about a handful of salt in 5 liters of water. The salt will extend the cooking time, but will make your life 100 times easier. Keep your hot knife when slicing "at risk" foods, the trick to the perfectScreen for eggs or cheese cake (and some chocolate products), the hot hot knife, no. Stainless steel hot temperatures do not keep well, and you look thin, chef knife, do not hold it long. Clean the knife, dip it in warm water for a while 'or put them on fire then make your cut - you will notice that makes it a very clean cut. If you cut the eggs, keep the yolks of hard boiled eggs is better to cut into slices (usually half) of their yolkFirst section. Always seek the egg yolks, then make the incision. Cut too far from the yolk makes it difficult for you to aim well - makes your waffles egg mixture. In some cases where you can not see the yolk or is already in the open, just follow # 2 and do it your way. The use of "smooth" the egg your chicken if you marinate the chicken, you can also proteins in the marinade and keep it inside. For example, a whole chicken (aliquoted in 8) anda large protein. After cooking the chicken, you'll notice your skin is really smooth. Italian sauces are the best for a day before consumption, many Italian sauces homemade links are great - even better if "age" for a day. As liquid evaporates from your sauces (be a more focused and intense flavor) and / or contains other ingredients with the help of his natural tones, these sauces will not lose their taste for a day, but it gives you a greater impact on the day next. Best examplesare basic tomato sauces, pesto and cream as stocks (stock White - Can chicken vegetable, fish or crustaceans) or - you can (be) plants concassé X. For the best Parmesan cheese, sweat 'Many cheese' do not let it be done, but for the special mark Midori parmesan in a block (located in Jusco & Cold Storage, and sometimes, Tesco) Cheese can be left to the welding and made it better. Here's how - Open the box, butonly the top removed. Let out on your desktop (with 20 + C ambient temperature) and make sure that is not in contact with sunlight and rodents. Hold this for 2 days - now taste. It 's different. Let your Chinese celery and / or cilantro are living longer in the refrigerator only (paper or foil) will kill quickly. Get a little 'deep' Tupperware or even a Milo tin, add water and let stand in (with rootsbelow). This prolongs its shelf life. Remove Remove the chicken skin with a cut and a train If the chicken skin from the most important whole chicken, you need this: With a sharp knife and turn the chicken breast-side. Take a straight vertical along the "backbone" of the chicken, then tear the chicken skin. This should remove most of his skin (with the exception of the wing). pan with a couple of ingredients or techniques of heat and temperature control is yourbest technology. If your pan is not necessary to stick (but not labeled or sold as a non-stick), you can do a few things - your pan heat thoroughly before cooking (dry), cook an egg full before baking, cooking ingredient, able to attack, the surface heat) is cooked on before touching (with high enough oil to the pan and heat the oil (then remove it and put it into another container) before cooking and beansprouts fried or coconut shells before cooking. Remove the "new"Odor from your frying pan or wok, you can try these few ingredients. Be careful not to wash too often to eliminate the smell, do not work because some "cheap" pans. You can try heating the pan up to then poured boiling oil in and throw, bean sprouts fried or coconut shells, have heated with hot coals for 30 minutes, do a simple "pot" and throw them away. All these works, but if you still have the smell, you know, that the pot will not last long. First"Rust" marks from your pots and pans Wok Chinese are famous for this, especially when they are old. They tend to hang your wok (intact with a little water) and you go back and find the wok has rust spots. You can use several methods to combat this problem: washing, the pan / wok, with a kitchen towel and rub a little oil and then after all the oil on it - This allows the water to oxidize the surface metal of the pan / wok. Alternatively, you can heat your pan / wok toMaximum, and then simmer (do not come into contact with water. Wash before heating the pan / wok. Do not store mussels in the refrigerator for storage of fish in the refrigerator is the wrong way to go (valid for life are fresh). What you can do is wash with running water to throw a little 'to remove the dirt in a bowl (without cover) and then a damp cloth and covered. Make sure it is stored at room temperature and not more than 1 1 / 2 days.Do this for live clams and mussels local (Malaysia). Not sold directly from the tank mayonnaise / mayonnaise container tastes absolutely ridiculous, if he does not challenge the other tasty ingredients. What can you do to 'tame' his taste is in milk, salt and pepper, stir well with a thin consistency. If you are adventurous enough to take a small amount of mayonnaise and add a few ingredients. You can garlic, tomato sauce and coldWorcestershire sauce (Lea & Perrins) sauce, Maggi seasoning, jalapeno juice, pickles, cream, sugar, salt, onion, carrots, cabbage, or you can put in the fridge. Its taste is subjective, so be careful. Check your knife with a tomato that you want to know how to live the knife, but I do not know how to prove? Here are some simple tricks for you to try: Slice a not-so-young-and-cool (if it's down pretty soft) tomato paste, and you should be able to cut inwithout pressure on the blade of the knife. Another way is to slice large, yellow / red onions. If you cry easily, then it is your own or your sword techniques. Another good way to test is to reduce plastic. Extremely sharp knife to cut plastic bags almost too easy - even without adding any pressure. Walk around the plastic bag just to see if it comes to pass. Do not wash the mushrooms freshly picked mushrooms Wash the freshly harvested can be devastating (to its naturalFlavors). If you are looking for hygiene, sanitation PICK do it or hold it against a Tesco. However, work better. If you do not particularly, simply use a pastry brush and brush from his sand. For some fungi like mushrooms, peel them "outside" of the skin before cooking. You can skin your chicken broth. Keep this leaflet with cockroaches, 'use' pandan (screw pine or called) leaves to keep out the cockroaches. Workvery well. Pandan screw pine leaves has hundreds of uses for thousands of recipes and home applications. Heat the bread in the microwave with a little 'water Put the bread in a microwave oven and dishwasher-friendly or glass of water in the microwave and heat take a quick 20 seconds. This is not to lose the bread, too much of its moisture. Make your banana grow naturally juicy What you can do is hang the banana - With a string or a hook hanging bananahis comb and let the air - so that bananas give a strong impetus and brown evenly. With cold surfaces are blacks on the skin area, then spread) more easily later on (. Bananas are smoke bomb "the natural" first in the courtyard before reaching the market (and thus increase uniform ripening), and when it absorbs a lot taste your bananas are not as good as natural. Hold the rice, and stick-free rodents If you keep rawBoth the rice, a few pieces of container in a cool dry your store your uncooked rice. This will keep insects and rodents. Moreover, the addition of fresh in your kitchen cool dry rice is also easier when cooking - rice does not stick to the pan. Be careful not to cook the dry cold (or come into contact with oil) first or will not work. Of course, cooking the ingredients a couple of times faster than if you are adventurous enough, you can try packing (in a plasticPocket) a few immature apples and some hot peppers. Place apples in 4 of chilli 4. Put them together in a bag and put put in the fridge. You will notice that the cool response "actually" cook "the apples quickly. This is not enough" proven "scientific knowledge for many bosses, works in some cases.
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