3 cooking techniques

Most of us learn how to cook by trial and error. After all, no one is born knowing how to properly blanch vegetables or cook foods in batter. Today "So Easy!" Has prepared for you 3 methods of cooking, which are constantly used by professional chefs. Take them for service, to cook even more delicious.

3 cooking techniques


  • Blanching with boiling water Before you start blanching vegetables, they should be thoroughly rinsed. Also you need to put a pan of water on the fire, bring it to a boil and separately prepare a large bowl or pan with ice water. A kilo of vegetables usually need 4 liters of boiling water. Put the vegetables in boiling water, after adding a teaspoon of salt. Vegetables should be cooked for at least 2 minutes. After that, shift the vegetables into ice water using a noise or a glass stopper. They should lie in ice water for as long as they were in boiling water.
  • Blanching by steam Some vegetables can be blanched without boiling water – scalding. Such vegetables include, for example, chopped onions or cubes. After processing the steam from it, the bitterness and smell will disappear and it can be safely added to the salad without worrying that the onion will spoil its taste. Blanching for a couple can almost all vegetables, only this process will take a little longer. You need to pour a large enough pot of water and bring it to a boil. After that, you need to put a colander with vegetables in a pan. Remember that the water level should be below the bottom of the colander. Cover the pan with a lid and leave for 4-8 minutes. After this procedure, vegetables should be put in cold water.
  • How much to blanch vegetables: 2 minutes : sliced ИН ИНzucchini, sliced ИН ИНcarrots, green peas, any greens. 3 minutes : asparagus, broccoli, Brussels sprouts, chopped white cabbage and Chinese cabbage, cauliflower, celery inflorescences, halves of sweet pepper. 5 minutes : whole small carrots, aubergines, whole mushrooms.
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  • Before frying in batter, most of the products must be boiled or fried. This does not apply to fruits and fish, as they will have enough roasting directly in the test.
  • To make the clay turned airy and gentle, it must be beaten with whisk, mixer or blender. So you can mix all the products thoroughly.
  • If you are preparing juicy products, use thick dessert, it will create a dense crust, through which the juice will be more difficult to seep. For dryish products, it is better to prepare a liquid stick so that they can soak with oil.
  • If you want to get a ruddy and porous crust, use carbonated mineral water for cooking batter.
  • To add spicy food and improve their taste and aroma, add spices to the dough. Also, you can add chopped and lightly fried onion, chopped Bulgarian pepper, greens, garlic, mushrooms, grated cheese and nuts.
  • To make a luscious dessert, add whipped proteins to it.
  • To make the crust crisp, add water, beer, cognac, vodka, wine or home-made tincture instead of milk.
  • Be sure to give the batter test a little to stand up, so that the gluten has lost its elasticity and the dough is better sticking to the products that you are going to fry.
  • Ingredients for batter should be necessarily cold, and fry pieces must be in hot oil.
  • Roasting spices

  • To reveal the aroma of spices, professional cooks are advised to fry them.
  • To do this, it is best to use a small but heavy saucepan with a thick bottom. It must necessarily be dry. You can experiment and add a drop of vegetable oil.
  • Spices should be constantly stirred with a wooden spoon, so as not to burn them, otherwise they will lose their taste and start to taste bitter.
  • For frying spices, usually a couple of minutes is enough, but this depends on the type of spices, dishes and the temperature of its heating. You will understand when the spices are ready – they will begin to smell strongly.
  • After frying the spices must be transferred to the plate to cool slightly. Chilled seeds can be ground in a mortar or coffee grinder.
  • These tips are useful in the kitchen and beginners and amateurs, so keep them in your bookmarks and tell them about these methods to your girlfriends!