TIPS AND CONSULTANT CULINER

About culinary

Many things are possible unresolved issues culinary or cooking, it makes us more reluctant to jump directly into the kitchen and cooking. Well, maybe the following tips for you to encourage diligent cook, having learned about culinary.

WHAT IS grated orange?

In recipes often written with grated orange. What he meant was that shredded orange peel. Oranges can be used lime, lemon, or mandarin oranges, depending on your taste. All three provide different fragrance and equally delicious. The most important thing when grated lemon, grated on the surface, when the whites come in shredded, then cake or your food will taste bitter.

HOW MUCH WATER IN A CITRUS FRUIT LEMON?

More or less depends on the size of the size of oranges, also depending on the elderly and young citrus. The more mature the more water will certainly. But on average 1 lemon can be obtained lemon juice 2 tablespoons (tbsp meant to eat but not spoon tablespoon international size). If you have a good microwave before it when squeezed lemon first heated for 20 seconds in the microwave. Or with rolls on a cutting board before squeezed oranges. By means of the above you will get the maximum juice.

SO WHY WHITE SAUCE dull color?

Sauces are generally dull due to improper mixing. Liquid (broth or milk can) does not blend perfectly with a mixture of flour and butter. It could also be because the fire was too hot up there was charred on the pan until the batter puddle.

How to make a white sauce is right, and enter melted butter with flour. Cook over the fire for 1 minute. Then reduce the heat and pour the liquid gradually, stirring until dough becomes smooth. Once all the fluid runs out, turn up the fire a little and stir for 3 minutes until cooked. In this way, you will be brilliant white sauce color

HOW TO STOP OR SOUP CURRY WITHOUT ADD FLOUR

Flour is the easiest to thicken dishes, but if you do not want to add the flour, it's easy. Simmer curry or soup you not long until thick. Alternatively, add the potatoes, rice, or pasta. All three can thicken the liquid. Or if you possessed the beans have been roasted ground early, you could also add.

HOW TO SAVE THE USUAL LEAF LEAVES-USED FOR AROMA ENHANCER?

Bay leaves, pandan leaves, or lime leaves, very, very nice to add to your cooking smells. More and more fragrant fresh your food. But know you may not grow their own plants. The solution, buy a little-little foliage or for single-use only. But if that is not possible, meaning you do not often come to the shopping center, it is a way that can be used, wrap sudak leaves dried herbs in a paper or plastic wrap and put in an airtight box. Well, save the last box in the refrigerator. If you have a leaf seasoning again, save it in another box, do not mix it with the old leaves.

HOW TO USE COMPARISON WITH DRIED HERBS foliage foliage FRESH?

Many herbs sold in supermarkets foliage is dry. Up if we did not have fresh oregano or fresh basil leaves, dried available options. The problem now, when the recipe says 1 teaspoon fresh herbs, how many scoops it takes to dry herbs?

One teaspoon of dried leaves herbs can be exchanged with leaves 1 tablespoon fresh herbs are chopped fine.

HOW TO SKIN CRISPY CHICKEN?

The main difficulties that make the skin crispy chicken is not too thick layer of fat. The more fat that sticks chicken skin, the harder it crunchy. Therefore choose a little skin fat (chicken is not too fat).

But unfortunately we never get to choose the skin as always purchased in large quantities already in the package. Well, before use, season the chicken skin with a little vinegar or lemon juice. After that, place the chicken skin in a wire strainer. Place the pan on a wire sieve. Oven for a while, the fat will be reduced because the drip pan. After that you can fry them, if you want leather spiced chicken, season before the oven.

HOW TO REDUCE FAT IN OUR favorite food?

1. In the flesh, before use waste visible fat.

2. In the chicken, discard the skin is still there, because that's the fat skin attached.

3. Avoid cooking with butter, use olive oil or soybean oil.

4. Do not use cream or coconut milk, use low-fat milk instead

5. Keep the cheese sprinkle

6. Fry dishes can be made the day before. Store in refrigerator. 

    The next day we could lift the clot on the surface of white fat gravy.

7. Replace sauces made from milk with sauces made from fresh fruit

WHY CRISPY CAKE AND FEELS HARD in the middle?

This mistake typically caused by:

1. Mold is too small, and the dough is too high, so it takes a long time for roasting

2. Oven temperature is too high

3. Placed at the top of the cake, remember the hot oven located at the top. If the cake is placed at the very top, of the top of the cake will feel hard and crunchy.

HOW DO I KNOW THAT WE MAKE CAKE IS actually OVERCOOKED?

1. Press the surface of the cake with your fingers. When you hear a sizzle, cake immature

2. If the edges of the cake are separated from the mold, it is certain that the cake is cooked.

3. Use a stick to test the maturation of the cake, stick a stick on the cake to the bottom cake, if the stick clean and mean cookie dough does not stick to the cake is cooked.

HOW TO BE IN A PERVASIVE SPICE CUISINE?

So that the flavors mingle, you can marinated first meat, chicken, fish, or tofu to be cooked. Another way is to cook over low heat, so that really absorbs seasonings in the dish. There is also a way, once cooked dishes do not directly presented, but stored in the refrigerator, the next day so much delicious food and fragrant, having been submerged for a long time.

IF YOUR EXCESS DOUGH BREAD

Fermented dough once inflate, then deflate it back. Then wrap with plastic wrapper and put in an airtight box. Enter in box frezzer. After that the dough can be used at any time. If you want to use remove the dough About a 3-4 hours before use, then shape it back early to rest about 20 minutes, after which the bread is ready roasted.

THAT IS NOT BROKEN croquet

Fried croquette which can sometimes rupture, to prevent use fried potatoes instead of boiled or steamed. Additionally croquet drain contents smpai really dry. Existing oil in stir fry potatoes do not often make the connection stick perfectly.

IF SANTAN already SPLITS

Sometimes we accidentally boiled milk to be broken, meaning the fat and liquid separate. So broke immediately turn off the heat. Stir in the coconut milk until cold. Once cool, usually milk back together.

CHIFFON CAKE wrinkled

Sometimes we are too hasty to see the results of our cuisine, but it should be for the cake on this one you should be patient first, remove the cake from the mold after really cold, so did not contract.

IN ADDITION SALT DISHES

The addition of salt in cooking, food should be cooked ahead of you then add salt, because if not, salt makes the meat or cooking water loss. As a result, the meat will feel hard due to dry, as well as vegetables, fry or vegetable that is not watery, not bad right?

Freeze foods BACK

Freeze food in frezzer, and melt back food should be in the fridge, this is to avoid bacteria that settle in food. If you thaw food outside the fridge, then the millions of bacteria in food you will descend, so if we are going to freeze food back may only last a short time and then rot. Suppose you have 600 grams of meat, while your family needs just 200 grams, pack the meat and freeze according to your needs, well, the rest of the meat so that does not need to be removed from frezzer, only meat that fit your needs are disbursed.

Boiling the EGG WITH SUCCESS

The thing to do is, cut the egg with a needle (small) do not get too big it'll actually be cracked. Add the eggs right after hot-stone in the water, not the water is still cold. For the broken egg can also be boiled by wrapping it with aluminum foil. If you want to keep the yolk in the middle, you can do: the first 3 minutes of boiling, stirring constantly eggs. And eggshells so easy to open, add 1 teaspoon of vinegar in the cooking water egg.

Baozi widened

Wide dumplings dumplings usually less flour, but it feels soft. And when you add the flour, a little dumplings will be tough but it's looming. To make the dumpling dough is dough takes two, namely, dough and batter the main culprit. Then they are combined into one, the dough is left to be dull dull for 30 minutes, but the temperature also has an effect. When the temperature is too cool, the dough will be a long time to inflate and it took about 45 minutes.

RIGHT WAY to melt BROWN

There are two ways to melt chocolate, but with different purposes, there are steamed, meaning: put chocolate in a pan, then fill the pot in a pan of hot water, then heat over the fire. For steamed chocolate used to cover the cake, should not be the way steamed.

TIRED WITHOUT MAKING JAM

Making jam often makes us so tired, there is an easier way, ripe fruit that has been shredded or blended without sugar in the skillet. Allow the water to dry. After that add sugar. This way does not require stirring a long time and also burst will not happen.

NOT TO JAM CRYSTALLIZING

Jam that crystallizes not only unpalatable, but it is difficult to be applied. Tips, do not forget to add lemon juice when making jam to avoid crystallization. As a substitute, you can also add citric acid. Cook jam for too long will also be crystallized.

QUICK NOT TO JAM MOLDY

Homemade jams we did not seawet manufactured, besides seteril also use preservatives. Homemade jams you can also last a long time if you use fruit that is really fresh and it had to be cooked thoroughly cooked. Besides its placement must also be considered, let the jam cool completely, select the container clean, dry and airtight. If necessary containers should be boiled first, so that you jam to last.

BANGKOK sauce GRILLED CORN

So far we have always bought ready-made roasted corn and spices supplied accept, like it or not. Well from the disappointed, why not create your own? Provide Bangkok 6 tablespoons chili sauce, mix with 2 tablespoons honey and eat 3 tablespoons of liquid margarine. Soak the corn for 1 hour, then wrap each corn with aluminum foil. Corn oven until cooked.

Strawberries NOT QUICK FOUL

Fresh strawberries is a fast decay without proper storage techniques. Do not wash strawberries before putting natural refrigerator. Wrap strawberries with paper napkins (paper to eat cake) enter in the airtight box and then enter the refrigerator. Wash strawberries when it will be eaten.

DURABLE CHEESE

Wrap the cheese in plastic wrap, the new refrigerated. This will make the cheese harden not durable at the same time. Before use let stand at room temperature until the cheese soft cheese again.

TIPS ON DEALING WITH PARTY

1. A few days before the event, make a side dish such as drought, dried potatoes, and others. Make fried onions, fried crackers and chips. Enter in a jar and cover tightly.

2. The day before the event, marinate the meat or chicken in the marinade. Enter in an airtight container and store in the refrigerator, as it will be cooked remove from the fridge. And you also do not need long to cook until the spices to infuse.

3. The good seasoning also have you prepared in case of a smooth and ready to use, then store in an airtight box and store cupboard coolant. When you cook you live sauteing or boiling.

4. The day before the party, cut all the vegetables, and enter in the plastic and store in the refrigerator.

5. To make the dishes in boiled with seasoning (it took a long time) like jerked chicken fried and fried can be done the day before, the time comes you can fry it. . To be safe, store in the refrigerator.

COOKIES TO NOT FAIL:

1. PART IN THE CAKE IS STILL WET, the inside of the wet pastry can also be due to immature. But if you believe the long roasting is wrong is the mixing process. Do it with gentle stirring. Stirring is too long and hard to make the protein in the flour turns into gluten. The result then looks moist cake inside.

2. CAKE IS NOT GOOD SHAPE, the pastries are printed on the form that the problem is not perfect. For example, it would round oval wants. How to prevent it by the way: milled pastry on baking paper, then print but do not let go of the paper, direct store in the refrigerator, after a stiff cake, remove from paper and oven until cooked.

3. COOKIES widened, carefully whisk in the butter with the sugar. Whisk too long will make the cake widened. If you are afraid of sugar is not destroyed when shaken briefly, use powdered sugar when whipped sugar that instantly destroyed.

4. HARD COOKIES, cookies that are too hard can have too much flour or less liquid. But your roasting too long also resulted pies so hard. Be careful when testing the maturity of cake. If it is cooked, the cake will dry up after a cold. We most often cheated by chocolate cake. The top of a chocolate cake easy to dry, but the inside is not yet mature. Take out the first cake when you look at a surface is dry so as not to scorch. Once cool, the cake can be roasted again.

5. QUICK DRY CAKE mushy, be sure baking cakes really mature. Indeed baking cookies a bit long, so the fire must often be controlled. Do not be too large so that the cake until completely cooked inside. Be careful also how to save it, save it after the cold cake in a jar and cover tightly.

6. DRIED FRUIT charred, dry cake is delicious when mixed with candied fruit such as sukade or cherry. But the dried fruit is often turned into a crispy, charred even after the oven. To avoid this, first wash the dried fruit until no more sugar attached. Pat dry with paper towel. New mix into the batter.

7. STAY CRISPY CORN chips, crackers often soft and pliant so quickly after being put in the dough because it absorbs oil corn chips. Enter corn chips just before established. If the chips are made in large quantities, gradually enter. Divide the dough into pieces. So is the corn chips. Enter the first part of the corn chips on a single piece dough. When finished formed, new do on other parts of the dough, and so on.