Have you ever wondered how it is possible that professionals always prepare their delicious dishes flawlessly? Of course there are some tricks they fall back on and they are not very keen to share them with the rest of the world. Sometimes they pass them down to their trainees. However, most of them remain secrets.
Luckily, sometimes we manage to see what the secret of well-cooked meat is and use this knowledge in our own kitchen. We have got a few valuable hints from the master chefs who are bound to prove useful.
Meat can be cooked too dry very easily. To avoid that, leave it for some time in salty water. 3 glasses of water, a quarter glass of salt and a quarter glass of sugar. Put the meat in the salty water into the fridge. An hour per one kilo of meat. That, however, still depends on the thickness of the piece. Remember not to leave it there for longer than 8 hours.
The best pancakes
All you need to do is to add 2 spoonful of sour cream. The batter will be fluffy, light and simply speaking much better.
A perfect steak
Don’t fry a steak that has just been taken out of the fridge. Wait an hour or two so that it warms up to room temperature. When you get rid of the moist, it will fry evenly. No matter how you like your steak, it will always taste perfect.
You can bake an ideal cake if you use butter at room temperature.
Fish with delicate skin
Before you start frying or grilling the fish, spread a thin layer of mayonnaise all over it. Add a pinch of salt and the perfect fish is ready. A few drops of lemon juice will certainly do as well.
Are you curious to find out some more cooking tricks? Keep on reading!
Sugar is not always sweet
Don’t be afraid of garlic
If you are a fan of homemade bread, this advice is just for you. Before baking it, put a bowl of water inside the oven. The steam will do the job. The bread will be perfectly baked and the crust will be crunchy.
A perfectly creamy soup
Before you start cooking a cream soup, fry your vegetables on olive oil. Add some water or broth. When fried, the vegetables get their sugars caramelised which strengthens the flavour. This trick is particularly useful when you cook goulash with vegetables.