12 Cooking Techniques Known Only To Professionals

Everyone makes mistakes, engineers make mistakes in plans, mathematicians in calculations, cooks in the kitchen.

Everyone makes mistakes, engineers make mistakes in plans, mathematicians in calculations, cooks in the kitchen. And everyone is looking for a way to hide their shortcomings. Many people think that sauce can fix everything when cooking, but there are other options known to professional chefs. We will talk about them.

1. You bought frozen vegetables

Some of the victims of frost or supermarket refrigerators can be saved. Keep the potatoes for several days at a temperature of about 18 ° C, and the onions on the lower shelves in the refrigerator.

2. Too fat broth

 

You can remove excess fat if you leave a pot of broth in the refrigerator for several hours. Then remove, remove the frozen yellowish pieces of fat from the surface of the liquid.

3. Pancakes stick, what should I do?

Make sure the pan is well heated. If the dough is too liquid, add flour, thick - a few tablespoons of vegetable oil and a little water or milk. It happens that the flour itself is of poor quality, then mix it with a small amount of semolina.

4. Liquid cream

 

You can fix this by adding flour through a sieve, or let the cream stand in the refrigerator for 45 minutes, stirring every 5-10 minutes. And sometimes it just needs to be brewed.

5. Preservation is moldy

Unfortunately, it is difficult to help here, but do not rush to throw away the product. Open it, discard the affected areas, re-sterilize the jar, and add sugar to the products themselves, if it is jam or jam, salt and vinegar, if pickles.

6. The first/second got cold and the desserts warmed up while waiting to be served

Heat the plates in the microwave or oven (no more than 3 minutes) and serve warm dishes on them, and leave the dishes for 10-15 minutes in the refrigerator for sweet dishes.

7. Burnt meat or cereal

 

You need to cut off the burnt part from the meat, re-fry it, adding broth or fat. Porridge should be transferred to another pan without the burnt part, of course, and add milk, it will get rid of the rancid taste. And the smell of burning will help to pick up a damp cloth, it should be covered with a saucepan of porridge.

8. Sharp onion

What to do if the onion has too much pungency and a pungent smell? This especially interferes with the preparation of salads, because then the onion is not amenable to heat treatment. Cut it up and fill it with water. Then drain in a colander and use.

9. Oversalted soup

 

This is probably the most common mistake many housewives make. Therefore, there are several options for how to deal with this:

omit 2-3 raw peeled potatoes, they will absorb salt; add ready-made meat or vegetable broth, if any; lower the rice in a cloth bag and boil a little with the soup.

After the above methods, add spices and herbs, they will hide excessive salinity.

10. Salted vegetables

Different vegetables require a different approach:

boiled enough to pour new boiling water without salt and cook a little; add chopped tomatoes or a couple of tablespoons of tomato paste to the stew and cook for another 10 minutes; mushrooms can be poured with sour cream or sour cream sauce, and their salinity will also play into the hands if mushrooms are served with undersalted rice or potatoes.

11. Salted meat

 

Transfer to a clean bowl and top with sour cream. Salted minced meat will be saved by grated fresh vegetables - zucchini, potatoes, cabbage.

12. Tough stringy meat

To make the meat tender will help:

Coca Cola or Lemon Juice. Marinate the meat in them 10 minutes before cooking; Vinegar or vodka. The method is the same, but you have to leave the meat in the marinade overnight; Fruits. You will need juicy ripe fruits (pineapples, pears, apples), cut them into slices, transfer the meat with them and leave for a couple of hours. Their juice will soften the structure of the meat, it will be tender and acquire new taste characteristics.