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These great tricks come from a well-known chef and you certainly can’t go wrong with them.
1. Before you prepare all the ingredients, let them sit at room temperature.
Butter will be softer and will melt more easily, so it will spread better on bread before baking. Room temperature will help cheese melt more evenly and you won’t have a problem burning something. It’s quite simple, isn’t it?
2. Soak a bowl of raw onion in cold water to reduce its sharpness.
Cold water will draw out the sulfates and the onion will be more tolerable to eat.
3. Add a pinch of salt and a little cinnamon to your coffee.
Add a little salt and cinnamon to your coffee before brewing. Salt will reduce the bitterness of the coffee and bring the flavor to the right level. Cinnamon will change your life.
4. Choose kosher salt or sea salt over table salt.
The main difference between kosher salt and sea salt is size. Kosher is less processed and therefore has larger crystals. For better flavor on your meat, please use sea salt because its large crystals help improve taste and texture. In most cases kosher salt works best. Also, it is much cheaper than sea salt.
5. Before adding juicy vegetables to a salad, lightly salt them.
Before adding juicy vegetables to a salad, lightly salt them to brighten the taste of the salad without making it “salty.”
Salt will make the vegetables juicier and crunchier and the salad will be 100 percent crunchy and 0 percent soggy.
6. Velvet the meat, which involves egg whites and cornstarch.
When slices of meat are left in cornstarch and egg whites, they develop a silky texture that won’t be too tough or too dry. By keeping moisture on the outside of the meat we retain heat and reduce the likelihood of burning. You can add rice vinegar or rice wine to improve the flavor.
7. To bake a perfect cake without a recipe you should use equal weights of sugar and flour, with eggs equal to the fat.
Remember that this rule refers to weight. For eggs and fat the ratio need not be exact, but stay within a 20 percent difference.
8. Always add a little salt when making baked goods.
A little salt won’t add much saltiness but half a teaspoon will enhance the flavors of other ingredients and spices. You can use any kind of salt.
9. Add a tablespoon of peanut butter or mustard to bring flavor into sauces and to thicken them a little.
You can thicken your stewed meat with peanut butter.
10. Cover the eggs with a lid. Why? You’ll understand when you read on.
Eggs are essentially steamed fried eggs. You can cook them as if you were frying them a little but instead of flipping them, add a little water and cover the pan.
11. Take your food and snacks to the next level by adding vinegar or balsamic.
Add it to strawberries, roasted vegetables, or noodles. It’s also great for your health.
12. Add breadcrumbs to your hamburgers to give them the desired texture.
Incorporate some breadcrumbs into your burgers to give them a desirable texture.
Breadcrumbs will help the burgers hold their shape.
13. Before searing the meat, dry it thoroughly and salt it and it will never burn.
The most important trick is that your pan should be hot and you should use a stainless steel or cast iron pan.
14. Pour a little vodka into pie dough and your pie crust will be flakier.
Vodka is 60 percent water and 40 percent ethanol, which will help you work with the dough. Most of the alcohol will cook off and your pie won’t taste like vodka, rather it will be flakier. If you’re feeling adventurous try using other spirits for specific types of pies, for example you could try brandy for pumpkin pie.
15. To make your dough buttery and your pastries flaky, use these ingredients.
Not only should you use cold butter, but also cold flour and sugar. Make sure you use cold water so that gluten doesn’t develop in the dough and make it tough.
16. Try the following steps: rinse, salt, and dry.
Salting, rinsing, and drying are all ways to remove moisture from the outer surface of meat, which will make the crust insanely crispy. Use kosher salt so the meat doesn’t absorb too much salt.
17. You can use baking soda on pounded meat.
Baking soda should help the meat tenderize, so it will hold up better during cooking. It can leave a strong taste, so be cautious. If you use baking soda, do not marinate the meat for longer than 15 minutes. You can add a bit of lime juice to balance the taste of the baking soda.
