Posts tagged virÄ—jas

Virimas savo maistą turi daug privalumų. Jūs galite nustebinti datą, sutaupyti pinigų, valgyti sveikiau, ir pavalgyti, tai tobulinami savo unikalias skonio savybes. Dauguma žmonių norėtų žinoti, kaip virėjas, bet jausti, tai yra kažkas, arba jūs žinote, ar nežinote, kaip tai padaryti. Šiame straipsnyje bus duoti patarimą, kuris rodo, kad kiekvienas, su trupučiu pastangų, gali tapti pradžia namo virėjas.

One of the things that you will need to realize when you are making meats or fish is that you need to spread your seasoning evenly. Adding too much seasoning in one area of your food can reduce the flavor or lead to a tangy taste that will reduce the quality of your meal (Wok).

If you have used entirely too much salt in your soup pan, all you have to do is add a raw potato into the mixture. One whole potato should suffice, unless you went way over board, then add two. This will help absorb some of the extra salt in the pan and save your dinner!

When your pasta is done and you are finished draining, pour some Parmesan cheese on top, which will give your sauce something to latch on to. This will make things much easier for you when you are creating your meal and allow you to layer the levels of your pasta.

To peel ginger without damaging it, use a teaspoon! Ginger is soft enough to easily be peeled with a small spoon. Just turn the spoon so that the concave side is facing the ginger, and then start peeling. You’ll get much better results than you would with a knife or a peeler.

Cauliflower is white when you first place it in water, but it has a tendency to sometimes turn a grayish or yellowish color. To prevent that from happening and keeping your cauliflower perfectly white you should try adding a little bit of milk to the water while it is cooking.

If you want to cut the corn off of the cob the best thing to do is do it one ear at a time and hold it at an angle in a pan. Use a sharp knife and cut it as close to the cob as you can use the milky juices over top of the corn for extra flavor.

Have you ever had to eat a cauliflower that was more off white then actually white? It can make people turn away from this wonderful vegetable. To keep that white color in your produce, add some milk to the water when cooking. This will not change the taste, just the look.

If you are going to braise meat, cook it at a low temperature for a long period of time. By doing it this way, the meat will stay tender and it will retain its juiciness, which in turns, leaves the meat tasting good. Cooking it a high temperature can dry the meat out.

After you have cooked your favorite pasta, grate fresh Parmesan or Romano cheese on it while it’s still hot and then toss it into your sauce. This will not only act as a great thickening agent, but it will also give the sauce something that it can really stick to.

There is no longer a need to hold onto any fear of the kitchen. By following these ideas and learning the basics of cooking, you will be rewarded. With a little time and practice you will be whipping up gourmet meals to impress your friends in no time at all.

Armand Drexler writes cool stuff. Get more of it at suši