15 Cooking Tricks Passed Down From the Most Prominent Chefs

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  • The secret of the perfect dough for sweet pastries is simple: the flour’s weight should equal the sugar’s weight, and the eggs’ weight should equal the butter’s weight.
  • To cook soft and smooth mashed potatoes, add some milk and some baking soda on the tip of a knife and whip 2-3 minutes.
  • You can get juicier citrus fruits by placing them under hot water or heating them in a microwave and tightly rolling them in your hand.

  • Use a wooden stick to check whether or not frying oil is hot enough. If you see bubbles around the stick, it means it’s time to start cooking.
  • For unsticky rice, roast it in a frying pan with a bit of vegetable oil and then add water to boil. If you want to add a light garlic odor, add one clove of garlic and remove it once the rice is cooked.
  • If you’re planning on serving pasta with sauce, don’t add oil to the water, as it won’t let the sauce saturate the paste with its taste.
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