25 scientific culinary life hacking

Oil

If you can not fry in a pan without oil, but you want to use this ingredient in the least possible amount, do this: pour off a small portion of the oil in a spray bottle and apply oil to the pan it in this manner. This will be enough to ensure that products do not stick to the surface.

By the way, if the spray so the oil on a salad or a cooked meal, it will look much more appetizing.

A bottle with a spray oil can be purchased at specialty stores. And you can buy the most ordinary container with a nozzle.

Spices and herbs

Chef advised only to use fresh herbs and spices. In general, they are right: the aroma of fresh spices are much more intense and richer. But not all. There are herbs which smell unabated after drying. Aromatic components of spices are resistant to high temperatures and safely transferred to the drying process.

Spices, which is better to use fresh: parsley, basil, cilantro, mint, chives, dill, sorrel, tarragon.

Spices which may be used in a dry form: oregano, rosemary, oregano, bay leaves, thyme, sage.

fritters

To pancakes were fluffy, many suggest adding to the dough a little soda. However, there is another way to make them airy. When you make the batter, separate the whites from the yolks and beat them. First - to soft peaks. At this stage, you can add sugar and vanilla. Then whisk the weight again, even before the hard peaks. Gently fold the beaten egg whites into the batter and mix with gentle movements. Your dough will be full of small air bubbles, almost invisible to the human eye. That is what will make the pancakes fluffy.

eggs

It is believed that fresh eggs when cooked poorly cleaned. If you do not take into account the fact that it is best to use only fresh food products, we can safely say: how well cleaned after cooking the eggs, depends on how you have them prepared. For example, Nabokov wrote:

Boil water in a pan (bubbles mean it boil!). Remove from the refrigerator two eggs (per person). Hold them under hot tap water so that they were ready to what to expect. Place each in a pan, one after the other, and let them silently slip into (boiling) water. Note the time on the clock. <...> After 200 seconds, or 240 (considering the time of the interrupt), start to pull the egg with a spoon.

We can say with confidence: the great writer cleaned after cooking the eggs from the shell easily. After all, the egg is easy to clean, it is necessary to put in hot water. When putting the egg in cold water and slowly heated, the protein will gradually adhere to the shell inside.

• To clean the eggs immediately after cooking, of course, they need to be put under cold water. Brushing is best to start with the blunt end - there is usually an air pocket. Why do I need to clean the eggs while they are hot? At high temperature, protein less adheres to the shell. If you wait until the egg is cooled, cleaned, it will be worse.
• To cook perfect poached egg, use the following life hacking. Do not break the egg directly into the water. Gently break it in a fine mesh strainer. Wait until protein begins to seep through the screen lightly. Lower the strainer into the boiling water just long enough to drop the bottom of protein started to be welded. Now, gently turn the screen and let the egg slide into the water. Then poached egg is a perfect form of protein and rags will not swim in the water.
• Poached can be prepared in advance and then reheat. Already boiled egg need to be placed in hot (about 60 degrees) water. Then the yolk remains liquid and well warmed.
• When it is necessary to salt the omelet? It turns out that the salt is quite strongly influences the texture of the final dish. When the eggs are prepared, the proteins they are attracted to each other all the denser and denser. At some point they will begin to displace liquid and scrambled eggs will look like a pale, dry cottage cheese floating in a suspicious thinner. If you add salt to the beaten eggs immediately before cooking, this unpleasant effect can be avoided. To do this, beat the eggs, add salt and leave the mixture for 15 minutes. Then turn the omelet gentle, air and water from it is highlighted.

Vegetables and fruits

There are many life hacking on the topic of how to get the most juice out of a lemon or lime. It is advised to heat the fruit in the microwave, or roll it on the table. The best solution is to do something, and more. Firmly press the lemon to the table and roll it. Thus, you will destroy the vacuole lemon. Then put the fruit in a microwave oven. Warming it up a bit, you will make the fruit softer and will be able to squeeze the maximum amount of juice.

All this should be done only in case, if you press the juice by hand. If you use a citrus press, all these manipulations are meaningless - and so you get the most juice.

• As a general rule, in order to get rid of the characteristic smell of onions, this vegetable is soaked in water or scalded with boiling water. But in the first case, the bitterness may remain, and the second - a bow can change its structure. It is best to place the chopped onion under running warm water, and thereby speed up all chemical reactions in the product. Forty-five seconds at a water temperature of 60-70 degrees will suffice to get rid of bitter and pungent smell.

• We all try to choose the most fresh vegetables. But there is one product that is better to buy frozen. This green peas. Peas in the pod usually gets to the shelves of supermarkets a few days after it was removed from the bush. It will therefore be less sweet and fragrant and more rigid. But the frozen peas in their properties virtually indistinguishable from fresh, but it is more convenient to store and use.

• Almost all vegetables can be cooked in a microwave oven. Just before you put chopped and prepared vegetables in the oven, cover them with a triple layer of wet paper towels. Typically, the cooking takes between 2 to 6 minutes. In fact, this method is very similar to the process of cooking vegetables in the couple.

• To prepare a tasty Brussels sprouts, you need to wash it and clean the outer leaves, and then cut in half. Cook you need to 3 minutes on each side. If you overdo, will taste bitter and unpleasant smell. It is best to cook Brussels sprouts on animal fat, such as bacon.
• How to Choose eggplants with a small amount of seeds? Such eggplant be slight by weight. On the other hand, it will be harder to cook: the flesh will absorb a lot of oil. To get the most flavor and benefits of eggplant, cook it on a very high heat - if the flesh is golden, fragrant and delicious.

Broths and soups

• Common life hacking, if you overdo soup, put a potato in it. Say, it will absorb the excess salt. However, the reality is that the only thing that will happen - is that the potato becomes too salty. The only way to fix salted soup - add any more water or broth.
• Soup will be ideal if you are clear about how to give him the maximum flavor and aroma. First, decide on the main ingredient - it is possible to bake or cook. Second, get the vegetables that make a fragrant soup. It works best products with a bright aroma and taste. They can simmer in the pan before adding to the soup - it will destroy the cell walls and free up the maximum odor. This method is suitable for onions, garlic or root. Also, the "helper" can caramelize vegetables - then they will be a little bit sweet. Whisk the soup in a blender you need: start with low speeds and gradually shift to high. Need to supplement the soup with spices, which give a bright finale taste.

Paste

Slightly turbid water remaining after cooking paste comprises starch granules - ingredient which is added to the sauce to make it thicker. If you add the water into the sauce, it will light and uniform. This sauce is better to impregnate the paste, and even she will not stick together.

Frozen food

To defrost food quickly, usually use two ways: leave on a plate in the kitchen or put in warm water. But the most effective method is to put the frozen product in a thick-walled metal utensils. However, this only works if your apartment warm. Then, the metal will be faster to transfer heat from the air to the frozen product.

Particularly well this method works to defrost "flat" food - steaks, medallions of meat or fish - because the area of ​​contact with metal utensils will be more.

Meat and fish

• If you are unable to evenly fry patty burger, go to the next life hacking. Form a ball of ground meat, gently push his hand to the board. Turn steak. Now gently push it with your fingers in the center, making a dent. Such patty fry thoroughly and uniformly at the edges and at the center regardless of the thickness.
• Add salt to the mince need just before cooking. If you add salt before, it will destroy the structure of the protein and make the meat tough.
• To make the meat a bit softer, you can take advantage of the fact that some fruits are rich in enzymes (accelerators of chemical reactions). Therefore, these fruits should be added to the marinade. To the meat was more tender, add the marinade pineapple, figs or papaya. Fruits can pyurirovat or cut into small pieces. They soften the upper layer of meat, will give him sweetness and flavor.
• To warm up the steak and preserve the original degree of cooking, do not throw the meat back into the pan and place it in the microwave. Pack it in a special packet to the buckle and put in hot water (60-70 degrees). This temperature will be enough meat to warmed up, but too little to steak started to prepare further.
• If you bake the bird (eg chicken) completely and want to especially the crust was crispy, you need to do this. Sprinkle chicken with salt and seasonings, spices spread evenly on the skin. Then lift the skin from the bottom of the breast and two fingers to separate it from the carcass. Skinning is not necessary. The task - as much as possible to separate the skin from the meat, so that during the preparation of it was allocated the maximum amount of fat. Peel dry, and it will make it incredibly crisp. While separate the skin, apply salt and pepper under it evenly rubbing spices directly on the meat.

Drinks and cocktails

• The edge of the glass for a classic cocktail "Margarita" to decorate salt. To drink look attractive and taste was revealed brighter, moisten the edge of the glass does not need water, and lime juice. Then the salt crystals are densely pristanut the glass and taking a sip from the glass, you will capture as much salt as needed to disclose the cocktail taste.
• If you are going to cook the sauce with wine, add this ingredient from the beginning. If you add in a semi-wine sauce, it is not sufficiently evaporated, and your dish will be a little "drunk". The water molecules are a kind of magnets for ethanol molecules attract them and prevent evaporation process. Therefore, it is wise to first of all add the wine, let it evaporate and then add the other ingredients and water.

The most important life hacking

Water never comes to a boil in a pot, if you look closely at it. Turn your back for a few minutes and be engaged in the affairs. :)