14 Cooking Tricks To Take Your Cooking To The Restaurant Level

How often, following all the points of the recipe, you do not get what was expected? And all why? Because for professional chefs there are a number of unwritten truths that they know and practice in life, regardless of recipe instructions. Restaurant chefs are ready to share some secrets. Look!

How often, following all the points of the recipe, you do not get what was expected? And all why? Because for professional chefs there are a number of unwritten truths that they know and practice in life, regardless of recipe instructions. Restaurant chefs are ready to share some secrets. Look!

 

1. You will get the perfect mashed potatoes only when you add warm milk to the potatoes. Whipped protein and softened butter can also be added to the puree.

2. Does a wooden cutting board slide on a flat tabletop like an ice skater? To avoid damage, spoilage of food and objects, lay a towel under it.

3. Instead of harmful store mayonnaise, it is better to use homemade mayonnaise. Beat 2 egg yolks in a bowl, add a teaspoon of Dijon mustard, beat. Slowly add 250 ml of vegetable oil (olive), then add a teaspoon of white wine vinegar. Continuing to beat, add another 250 ml of oil, add a pinch of salt and squeeze half a lemon. If the mayonnaise is too thick, add another tablespoon of vinegar. Store homemade mayonnaise in the refrigerator for up to a week.

 

4. It happens on holidays for sliced ​​salads that you need a large number of hard-boiled eggs. It is much easier to bake them at once in the oven than to boil them. Preheat the oven to 177 degrees, place the eggs in a tall baking sheet or muffin tin and place in the oven for 30 minutes.

5. Sprinkle casseroles, pizzas, etc. with cheese 5 minutes before the end of cooking in the oven. Unless, of course, you want to get a hard button, instead of a soft stretchy topping.

6. When cooking meat in a pan, leave free space. So it will be juicier.

 

7. Having uncorked a bottle of wine, you are not required to drink it at a time. It will stand with a closed cork for several more days in the refrigerator, without losing its properties and taste. But before re-serving, give it time to come to room temperature.

8. For cooking, you need butter at room temperature, but was it in the freezer and hard as a stone? Frozen butter can be softened by covering with a hot glass for 6-7 minutes. To do this, heat a glass of water in the microwave, then drain the water and use it.

9. Sprinkle the greens with salt when cutting. This will bring out the flavor of the herbs and solve the problem of herbs sticking to the knife edge.

 

10. Best of all, the taste of fish, fried both in a pan and on a grill, reveals a lemon. Add lemon wedges when grilling fish, or pour lemon juice over cooked fish.

11. Any meat dish should be sweated. Let rest for about 15 minutes under foil or a lid before serving. This will allow the meat to become very fragrant and tender.

12. An egg for freshness is easy to check with a glass of water. Dip the egg in the water. The rotten will float, the freshest will remain at the bottom. A 2-3 week old testicle will rise to the middle of the glass, it is also usable. These eggs are suitable for hard-boiling.

 

13. Meat should not be turned frequently when frying. An appetizing crust appears if it is well fried on one side, then on the other. This also applies to meatballs.

14. The popularity of olive oil has led to the fact that it is now used everywhere. While there are many other types of vegetable oil: sesame, rapeseed, linseed, walnut, cottonseed, etc. Try something new!