Kitchen essentials

Mondo Home Updated on 2024-01-29

1.Defrosting – Salt defrosts quicklyDuring the cooking process, we often need to thaw frozen ingredients. At this point, there are a few tricks you can take to speed up the thawing process. One way to do this is to add the right amount of salt to the water. Salt lowers the freezing point of water, which accelerates the melting of ice. Putting frozen ingredients in salt water can achieve a faster defrosting effect.

2.Stir-fry greens – without cold waterWhen stir-frying greens, be careful not to add cold water. Cold water will make the greens soft and rotten, affecting the taste. An appropriate amount of hot water should be added to make the greens more tender and tasty. At the same time, it is not advisable to stir-fry the vegetables excessively, so as not to destroy the taste and nutrition of the vegetables.

3.Boiled eggs – adding vinegar won't crack When boiling eggs, adding the right amount of vinegar can prevent the eggs from splitting. This is because vinegar softens the eggshell so that it does not crack easily during the boiling process. At the same time, adding vinegar can also remove the fishy smell of the eggs, making the boiled eggs more delicious.

4.Stewed pork – put some orange peel to make the meat rot fasterWhen stewing pork, adding the right amount of orange peel can make the meat rot faster. Orange peel contains acids that soften the meat and make the pork more tender and tasty. At the same time, orange peel can also remove the fishy smell of pork, making the stewed pork more delicious.

5.Boil bone broth – top up the water at once or add an appropriate amount of boiling water halfway throughWhen boiling bone broth, you should fill up the water at one time or add an appropriate amount of boiling water halfway. This avoids the concentration of the soup due to lack of water, which can affect the taste. At the same time, the bone broth should be boiled slowly over low heat, so that the nutrients in the bones can be fully dissolved in the soup.

6.Salt - Medium rare dishes are placed during the cooking process, and the timing of salt is also very important. In general, salt should be added to the dish when it is medium-rare. At this time, the ingredients have fully absorbed the flavor of the condiment, and the taste and nutritional value of the ingredients themselves will not be affected by the addition of salt. At the same time, adding salt too early may cause excessive dehydration of the ingredients, affecting the taste.

7.Chili pepper – big not spicy and small spicy When choosing chili peppers, size is not the only criterion that determines the degree of spiciness. Generally, small peppers are spicy, while large peppers are not too spicy. This is because small peppers contain more capsaicin, while large peppers contain comparatively less capsaicin. So, if you like something a little spicy, you can opt for chili;If you don't like dishes that are too spicy, opt for large chili peppers.

8.Peanuts - fried in cold oil in a cold pan When frying peanuts, you should use the method of cold pan and cold oil to fry them. This will prevent the peanuts from being overheated during the frying process and causing them to burn. At the same time, when frying peanuts, you should stir-fry them slowly over medium-low heat, so that the peanuts can be heated evenly and make them more delicious.

9.Cooking pork ribs - adding some vinegar is conducive to absorptionWhen cooking pork ribs, adding an appropriate amount of vinegar can facilitate the absorption of calcium in pork ribs. This is because vinegar contains acetic acid, which can react with the calcium in the ribs to form soluble calcium salts, which increases the solubility of the calcium in the ribs. At the same time, you should also pay attention to the heat and time when cooking pork ribs to avoid overcooking and causing the meat quality to deteriorate.

10.Roasted meat dishes - add wine and vinegar When cooking meat dishes, adding the right amount of wine and vinegar can make the dishes more delicious and delicious. Wine adds flavor and aroma to dishes, while vinegar softens the meat and adds to the mouthfeel. At the same time, you should also pay attention to the heat and time when cooking meat dishes to avoid over-cooking and causing the meat quality to deteriorate. Treasure Author Creation Project 5

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