Cooking can be such a chore sometimes, considering all the steps required to prepare just one dish. Thеѕе kitchen posters аrе meant tо bе uѕеd аѕ a guide аnd аѕ a tool in knowing thе essentials оf endless variations оf mixing techniques. Thе mixing method iѕ approximately one-third thе equation in adjusting thе qualities оf a finished product likewise; thе recipe uѕеd аnd thе level оf a specific ingredient thаt iѕ uѕе intо a menu will hаvе a huge affect оn texture. Here are some basic techniques to create a great meal.
Being a food blogger calls for creativity, experimentation, resourcefulness, and a heaping dose of passion. So we asked a bunch of these culinary correspondents to share their cooking tips on how to elevate every best meal you make.
Ginger can be tricky to peel with all its bumps and irregularities. Rather than using a paring knife or vegetable peeler, reach for the spoon. Scrape it against the skin and it'll come right off, following every contour and minimizing waste.
Peeling potatoes is not a pleasant task; it’s time-consuming and it fills up the compost bucket very quickly. This trick might seem intense and slightly rednecky, but it works and that’s all that matters! Grab a drill and stick a toilet brush where the drill bit goes. Put all the potatoes you need into a bucket and cover them with water and healthy recipes.
Soak bitter greens, like arugula or kale, in a bowl of ice water in the fridge for about an hour to cut their bitterness. Run the leaves through your salad spinner several times with a paper towel to get them nice and dry and crisp.
This hack is great for those who, like me, hate using large knives (I am very accident-prone). The core of an iceberg lettuce is usually very hard to cut through, but slamming it hard on your kitchen counter or a cutting board will detach the core for the rest of the lettuce. Easy peasy.
The problem with cutting bell peppers is that you have to deal with their seeds. They are tiny and a bit sticky, so you always end up removing them by hand and it’s a lengthy process. A good way to avoid this is to use Gordon Ramsay’s cutting method: cut the stalk of the bell pepper so it stands easily on the cutting board, and cut from the top of the pepper all the way around to avoid the core that contains the seeds.
Being a food blogger calls for creativity, experimentation, resourcefulness, and a heaping dose of passion. So we asked a bunch of these culinary correspondents to share their cooking tips on how to elevate every best meal you make.
Peeling potatoes is not a pleasant task; it’s time-consuming and it fills up the compost bucket very quickly. This trick might seem intense and slightly rednecky, but it works and that’s all that matters! Grab a drill and stick a toilet brush where the drill bit goes. Put all the potatoes you need into a bucket and cover them with water and healthy recipes.
Soak bitter greens, like arugula or kale, in a bowl of ice water in the fridge for about an hour to cut their bitterness. Run the leaves through your salad spinner several times with a paper towel to get them nice and dry and crisp.
This hack is great for those who, like me, hate using large knives (I am very accident-prone). The core of an iceberg lettuce is usually very hard to cut through, but slamming it hard on your kitchen counter or a cutting board will detach the core for the rest of the lettuce. Easy peasy.
The problem with cutting bell peppers is that you have to deal with their seeds. They are tiny and a bit sticky, so you always end up removing them by hand and it’s a lengthy process. A good way to avoid this is to use Gordon Ramsay’s cutting method: cut the stalk of the bell pepper so it stands easily on the cutting board, and cut from the top of the pepper all the way around to avoid the core that contains the seeds.
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