Each housewife probably knows and applies in practice culinary tricks, from which the taste of dishes becomes rich and piquant. We've also collected 14 clever kitchen life hacks that will be useful for both beginners and pros. Households will love it!
1. Ingredients
Whether you are just getting started on your culinary journey or just enjoy experimenting, you need to explore the flavors of the different ingredients. Therefore, when adding a product or spice to a dish, observe a certain sequence and space. For example, you poured soy sauce into a frying pan, wait a few minutes, stir, try. Concentrate on your feelings: what has changed, what flavor has appeared, whether you like it, and so on. You will soon understand how foods and seasonings work and be able to add more boldly.
2. Perfect cupcakes
There is one very powerful tip to always make perfect biscuits and muffins. It consists in equal parts of all ingredients. For example, for your form you need 5 eggs, break them into a container and weigh. Based on the weight obtained, measure out other components.
3. Expensive pasta
Do you know how cheap spaghetti differs from expensive ones in restaurants? No, we are not talking about varieties at all. Most often it is about seasonings and spices. In cheap dishes, they are used much less, which is why their taste is not too bright. But in expensive ones, they put as much as needed, and sometimes they also add sauce. So if you want to make regular noodles like in a restaurant, just add enough good spices.
4. Garlic
If you love garlic and want to feel it in your dish, feel free to add twice as much of it as indicated in the recipe. According to Novate.ru, classic recipes always indicate the minimum amount of this ingredient so that its taste is felt only slightly.
5. Alcohol
If you are adding alcohol to the pan, wait and make sure it has completely evaporated before adding another liquid. Otherwise, a distinct taste of alcohol will be felt in the finished dish.
6. Glass cutting board
The good thing about glass cutting boards is that they don't linger on the smells of meat and fish. However, this kitchen appliance should be used with great care. Sharp movements with a sharp knife can lead to chips and cracks, as a result of which small debris can enter the food. If you are not ready to inspect the board all the time for damage, it is better to use a plastic or wooden one.
7. Handling the oven
When you need to take something out of the hot oven, make sure the potholders or towel you are using is completely dry. Novate.ru, in a hurry to warn you, any moisture under the influence of high temperature will turn into hot steam and scald your hands.
8. Alternative salt
Does the dish seem bland even though you've thrown in enough salt? Do not rush to add salt, it is better to add a little lemon juice. The acid will make up for the gustatory deficiency, the dish will acquire piquancy and will be much healthier.
9. Seasonings in the package
If you do not mix the seasonings in advance, but add them separately directly from the packages to the prepared dish, do not be too lazy to pour them into special containers. Otherwise, steam and moisture will always get into the packages with spices, due to which the contents of the package will lose their flavor properties and stick together.
10. Rice
Instead of regular water, use broth to cook rice. Then the taste of the porridge will be more piquant and rich. By the way, you can take any broth for this purpose, the main thing is to add a sufficient amount of salt and spices to it.
11. French fries
Have you ever gotten the perfect crispy fries like in a cafe? This is because you didn't know one little trick. To get crispy potatoes, cut them and boil them a little. Then add spices and deep-fry.
12. Hot frying pan
Never place a hot oil pan under running water. Hot oil splashes can burn hands and face. Therefore, do not rush, it is better to wait until the pan and its contents have cooled down a little.
13. Rice
If you want the rice to cook well, but not boil over, cook it under the lid. If you often look under it, you will either get an incomprehensible mess, or an undercooked product.
14. Chicken
Remember, chicken is not beef; it shouldn't have any traces of blood when it's cooked. Poultry must be well done on the inside. If you can't, try pre-marinating pieces of raw chicken in kefir.
Continuing the topic: 8 culinary tips with which the meat will be juicy, the soup will be appetizing, and the borscht will be just as good as your mother's.