Tips when frying
In action lacocinala frying a food is basic and simple, but it is essential to know some tricks to make our chips out perfect, ie, crispy on the outside and juicy inside without leaving raw.
- Any food that we will fry must be dry and free of water because it can cause elaceitesalte and even burn us.
- Before entering into the fryer or skillet elaceitedeberá foods have the right temperature. Unaceitedemasiado cause cold soak deaceitey not be too crunchy. And if elaceiteestá too hot outside will create a scab too soon which will prevent the food done right inside.
For example the ideal temperature for chips or croquettes are 180 ° C, while foods with higher water content such as vegetables and fish need a lower temperature, about 160 ° C.
- If you're going to fry a lot it is best to do it in small batches and not throw them all together to the pan or fryer because they will stick to each other and not recibiránaceiteadecuadamente.
- If we are going to fry them frozen is better too slowly and not all at once because then the temperature will drop delaceitey will not properly.
-For our stay perfect fried should be completely submerged in elaceitepor.
- Any food that we will fry must be dry and free of water because it can cause elaceitesalte and even burn us.
- Before entering into the fryer or skillet elaceitedeberá foods have the right temperature. Unaceitedemasiado cause cold soak deaceitey not be too crunchy. And if elaceiteestá too hot outside will create a scab too soon which will prevent the food done right inside.
For example the ideal temperature for chips or croquettes are 180 ° C, while foods with higher water content such as vegetables and fish need a lower temperature, about 160 ° C.
- If you're going to fry a lot it is best to do it in small batches and not throw them all together to the pan or fryer because they will stick to each other and not recibiránaceiteadecuadamente.
- If we are going to fry them frozen is better too slowly and not all at once because then the temperature will drop delaceitey will not properly.
-For our stay perfect fried should be completely submerged in elaceitepor.
Peel the tomatoes easily
One of the most laborious tasks lacocinaes peel tomatoes because the skin is very attached and if we use the knife is also likely that we remove the skin of the tomato flesh and waste it. But there is a perfect trick used by professional chefs to avoid wasting time peeling and their meat to the full.
For this we have two water containers, first one with ice-cold water, and one that will fire to boil.
First we make a cut in the bottom of the tomato in a cross cutting the skin only. When we have made this small opening in all we want to peel tomatoes introduce into the boiling water for about a minute, time after which take them out and immediately introduce another recipente we had with ice water for a while where we until cool.
Now we just have to try to peel them with your fingers, the skin should be taken off of the tomato flesh and is very easy apart.
For this we have two water containers, first one with ice-cold water, and one that will fire to boil.
First we make a cut in the bottom of the tomato in a cross cutting the skin only. When we have made this small opening in all we want to peel tomatoes introduce into the boiling water for about a minute, time after which take them out and immediately introduce another recipente we had with ice water for a while where we until cool.
Now we just have to try to peel them with your fingers, the skin should be taken off of the tomato flesh and is very easy apart.
Tips for cleaning the barbecue grill
With the good weather we like to take advantage of all possible meals outdoors and is time to use the barbecue, but the grill clean is a task that gives more laziness as using dirty quite often, accumulate fat and turn black . But there are several natural tricks to clean our grill without using chemicals or spend hours rubbing.
Firstly we must consider that we clean it after each use, and keep accumulating dirt go after another because this may change the flavor of our barbecues. If the grill that we use is very dirty and accumulates much fat it is best we use soap and water scrubbing with a sponge, but if only one is dirty clean it will be easy to use.
The first is to open a lemon in half and rub it well with all grilled rods, degreaser and lemon is also when used with the peel strength will allow us to every corner and rub well. Leave very good smell and adds no flavor to foods when the barbecue reuse. For these cheats should be hot to take effect.
Some use a lemon instead of half an onion, but I personally prefer the lemon because it does not mourn the eyes and is more comfortable with him rubbing without crumbling into pieces.
Before saving our grill who advised anointed with a little olive deaceitede that will not rust and stays bright until we use it.
Firstly we must consider that we clean it after each use, and keep accumulating dirt go after another because this may change the flavor of our barbecues. If the grill that we use is very dirty and accumulates much fat it is best we use soap and water scrubbing with a sponge, but if only one is dirty clean it will be easy to use.
The first is to open a lemon in half and rub it well with all grilled rods, degreaser and lemon is also when used with the peel strength will allow us to every corner and rub well. Leave very good smell and adds no flavor to foods when the barbecue reuse. For these cheats should be hot to take effect.
Some use a lemon instead of half an onion, but I personally prefer the lemon because it does not mourn the eyes and is more comfortable with him rubbing without crumbling into pieces.
Before saving our grill who advised anointed with a little olive deaceitede that will not rust and stays bright until we use it.
Cooking Tips for Beginners
For those who have decided to enter the exciting world of the kitchen, or maybe complexion now only those who live alone and need to survive without the delicious stews mom.
Or even those are rare these techniques but decide to collaborate and they lack some tips and techniques for your dishes are tasty or at least decent, I leave a number of tricks that can make your experience more bearable lacocinaalgo.
Oil splashing
If splashing elaceiteempieza heat is because it has some water pan, pour a little salt and stop splashing.
Ahorraaceitecuando guises
If you cook for yourself (or two), buy a wok, also called wok (Vietnamese hat shaped inverted). You'll save a lot of oil, and will cook faster.
Garlic repeating
To not repeat the garlic must remove the seeds before cooking center.
Bitterness of eggplants and cucumbers
Preparation is worth equal to that for cucumbers eggplant. To remove the bitterness, first cut the part where the tail, split it in half vertically, make diagonal incisions in the white and in two ways, first, and then the reverse. Sprinkle over the cuts, with fine salt or fat and we spend 10 minutes with salt. Finally wash with cold water, and we have the product ready for any preparation.
Rice Loose
For that to cook white rice will not cake, take a few drops of lemon juice to the water.
Fried vegetables with milder flavor
If you freírverduras (asparagus, cabbage, etc..) Lasverdurasdurante first fired a couple of minutes, I put away the taste "grassy" Then, drain and fry.
Chips with more flavor
Try to take the herbs to be used in frying, directly in the oil before adding the main ingredient. You will see that difference.
Soupy stew
If you have been the soupy stew, try to throw some mashed potato flakes to thicken.
Savory stew
If you're making a stew and you realize that it is very salty, so you can do is cut two slices of potatoes a finger thick and put them in the stew for an hour on low heat, then remove.
More flavorful stews
Instead of water, put beer, water ovinocon, ovinosolo in your stew. When cooking something with alcohol added, it evaporates, but the taste stays home.
Or even those are rare these techniques but decide to collaborate and they lack some tips and techniques for your dishes are tasty or at least decent, I leave a number of tricks that can make your experience more bearable lacocinaalgo.
Oil splashing
If splashing elaceiteempieza heat is because it has some water pan, pour a little salt and stop splashing.
Ahorraaceitecuando guises
If you cook for yourself (or two), buy a wok, also called wok (Vietnamese hat shaped inverted). You'll save a lot of oil, and will cook faster.
Garlic repeating
To not repeat the garlic must remove the seeds before cooking center.
Bitterness of eggplants and cucumbers
Preparation is worth equal to that for cucumbers eggplant. To remove the bitterness, first cut the part where the tail, split it in half vertically, make diagonal incisions in the white and in two ways, first, and then the reverse. Sprinkle over the cuts, with fine salt or fat and we spend 10 minutes with salt. Finally wash with cold water, and we have the product ready for any preparation.
Rice Loose
For that to cook white rice will not cake, take a few drops of lemon juice to the water.
Fried vegetables with milder flavor
If you freírverduras (asparagus, cabbage, etc..) Lasverdurasdurante first fired a couple of minutes, I put away the taste "grassy" Then, drain and fry.
Chips with more flavor
Try to take the herbs to be used in frying, directly in the oil before adding the main ingredient. You will see that difference.
Soupy stew
If you have been the soupy stew, try to throw some mashed potato flakes to thicken.
Savory stew
If you're making a stew and you realize that it is very salty, so you can do is cut two slices of potatoes a finger thick and put them in the stew for an hour on low heat, then remove.
More flavorful stews
Instead of water, put beer, water ovinocon, ovinosolo in your stew. When cooking something with alcohol added, it evaporates, but the taste stays home.
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