12 simple tips to better and cook easier
Practice makes the master! Especially when cooking this statement hits the mark. The cooking skills and the inclination for cooking to develop with each Time more. In my opinion, you live and learn, as a hobby cooking anyway never. One should keep the courage, things just to try and take the risk that everything does not always succeed.
WHAT ARE MY SECRETS TO COOKING BETTER AND EASIER?
Here are a few, from my point of view very helpful tips that I have met over the years. Some I got from my mothers (mother, grandmother, stepmother, mother-in-law) on the way, some in cooking lessons learned, and others read. You all have kept in my cooking everyday and I don't want to deprive You. To cook my 12 simple tips to better and easier. Maybe the one or other tip for You is helpful.
1. USE FRESH AND DRIED HERBS
There is next to salt and pepper so many other ways to make a meal tasty. Take advantage of all the Savor of fresh and dried herbs. Add to any dish flavor and depth. Either You buy pots, you are always fresh in bundle, or in the Herbs. I create this spring decided a raised bed, so that I have the for me most important herbs always fresh available. FINALLY.
2. USE GOOD SPICES, TASTY FUND AND BROTHS
With high-quality spices and Fund You are the conductor of Your culinary orchestra are ;-). No matter what You use, you should be of good quality. Here You should save. Maybe a curry powder from discount our You time compared to a high-quality curry powder. Or a mild paprika powder. You'll taste a big difference.
MONITOR LIZARD MAKES A GOOD SPICE
A good spice must have a high Flavour and a delicious Aroma to unfold. Also the durability is important. Because this spice loses its Aroma. Therefore, You should be best to buy only small quantities. The quality of spices, the country of origin is especially important. It is significant, since the different spices require specific climatic conditions, so that you can develop your flavor perfectly. Pepper of good quality dates, for example, often from India, high-quality nutmeg from the spice island of Grenada. At very, very high-quality spices, is given to the country of origin often.
In addition to the climate, the nutrients in the soil play an important role. Another quality feature is the size ‒ so grains of Pepper should be relatively large and "difficult" to be, nutmeg, however, rather small. A strong color is often a high-Savor close. Because the intensity of the color of spices is often in direct connection with their share of essential Oils. These are very important for the typical, strong taste of a spice. All of these quality criteria, reflected in the price. But believe me, it's worth it.
MONITOR TO IDENTIFY GOOD FUNDS AND BROTHS
Good-quality funds and Broths make a huge difference between an aromatic and a thread food. Without them, hardly a tasty Sauce, it is conceivable, no matter whether fish, meat or vegetables. A tasty soup or a stew to life by a good Fund. Also pan fried, the has delivered too little gravy for a Sauce, you can quickly spice it up. If You bring Your cooking skills with a small step forward, then funds and Broths, high-quality use. There really needs to be very good in the trade.
For example, I use the "paste" of Lacroix, of Knorr "Bouillon Pur", or pastes in the glass of the company Wela. Of all these manufacturers, among other things, vegetables, beef and chicken there. BUT no question, the king class is, of course, if you are prepared Broths and Fund itself and in your supply stores. Each trained as a professional chef, holding on to something, that makes. For most, it is an absolute NO GO to buy ready-made products.
3. MISE EN PLACE
"Mise en place" is French and means "in the right place". For the professional chefs in the catering means that you are preparing your workplace optimally, to have when cooking a smooth process. Everything is for the court required, is provided. Knives are arranged, cooking appliances, where appropriate, brought out, as well as the ingredients and spices. Before the actual start, the onions will be geschnibbelt, the potatoes peeled, and fresh herbs processed. Shipments with professional inspired by many chefs, I do that already for a very long time.
Probably You think now, "wow this is awkward. I have no time“. The truth is, it gives You a hell of a time advantage when cooking, because it also makes Your processes more smoothly. Believe me, everything is ready, before You turned the cooker on.
4. THE PERFECT KNIFE FOR THE KITCHEN WORLD TURNS
A SHARP KNIFE IS EVERYTHING!
In the kitchen no Utensil is more important than a good, sharp knife. It makes your job easier, makes the cooking more efficient and bring much more joy. In addition, a sharp knife is safer and the risk of injury is not so great. You can believe me! A dull knife is a dangerous knife! The unnecessary force, the devote You to cut with a dull knife increases the risk of You falling and hurting You.
THERE ARE A FEW IMPORTANT TIPS FOR CARE
Rule number one: do Not put it into the dishwasher. The harsh cleaning salts and the heat of the dishwasher will make the knife dull. Loop at the best, at regular intervals Your knife to keep the edges straight and sharp. Ideally it is not, if You keep the knife with the other loose in a drawer, because the edges are blunt so as well. The best thing for You to keep it Your knife in a protective sheath (usually you can get at the time of purchase), in a Block or on a magnetic strip. I have my knives in a special drawer, so they are protected. I bought at Ikea.
A FEW MORE WORDS TO CUT
Do the best only on plastic or wood cutting boards. Not on glass or marble cutting! So Your knives are silent guaranteed to stump all of the terrible Sound it makes. Whenever a knife hits a surface microscopic burrs form on the metal, whereby the edge becomes dull. I have about knives and their features a Blog post written by: The fabulous world of kitchen knives.
5. USE THE POWER OF ACID
You're probably a Bite from a meal and thought "This tastes quite good, but a little bland". Bland in the sense that the certain Something is missing. In the case of a touch of acid is probably missing. Either citrus fruits or vinegar. If You acid to Your food to add, You can be sure that it makes the taste a big step in the right direction. The acid, especially citrus fruits, You add Your best not to eat at the end, otherwise the acid, and your taste overcooked again. Unless You factored in. The quality of the vinegar plays a very large role.
I would also like to recommend the point that You should when choosing Your Oils is also a good hand to prove it. The use of high quality edible oils is in my view also the secret of a good kitchen. There are large differences not only in taste but also how nutritious the different Oils.