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Regardless of the number of times you are cooked or the duration that you cook, there is always more learning and new skills to capture it. Reddor Roena He asked, “What is your “One strange penetration” For cooking that no one seems to know about? “Here are some Cooking tricks Home chefs are surprised that more people do not know about it.
1.
“Cooking water from the boiled vegetables or turnip is strange in a strange way and makes a wonderful essential broth for vegetable or vegetable soup. It also adds depth to soup and lining.
2.
“I use a square grater for the frozen butter when making a pie or biscuit. Small parts of the butter make the process much faster than trying to cut small cubes.”
3.
“Buy bags of lemon, all juice, and freeze them with a tablespoon of ice cubes. Store in the ziploc bag when you call a recipe to a tablespoon On a frying pan to freeze, store it in ziploc.
4.
“To a large extent, every baking recipe says at all to mix dry ingredients in one bowl, mix the wet ingredients in another bowl, then mix the two together. Save a bowl with this strange trick. Cakes, pancakes or pancakes.
5.
“Velvet meat such as beef, chicken and pregnancy cuts a long run … If you take a piece of meat and cut it into small cubes, then put a teaspoon or two of the baking soda (not powder) to A, mix it completely, and let the mixture sit for 20-30 minutes Depending on the extent of your desire.
6.
“If cooking pieces of oily meat in water or broth (such as pork shoulder or jamming), I will use the liquid to cook the beans.”
7.
“Add the Parmesan crust to the spaghetti sauce while adding the best flavor tones.”
8.
“Freeze the fresh ginger, then stab from Frozen (without peeling). Peel is located outside, ginger inward, and lasts for several months. I always have some ginger handles in the freezer. Go well in soup and arrows.”
9.
“I make what I call” cheated “. I take a dish full of frozen Titer Tots, and their microwave for a minute to soften it, and it has a thorn, and fry it in a frying pan.”
10.
“I add salty and sweet ingredients to my sweet sweets to the delicious things to balance the flavors. The trick is their experience is not only salt or sugar but with salty or sweet things but it has advanced flavors, so things like adding Miso to caramel or spots from soy sauce to chocolate sauce can To give your dish a gravity at all.
11.
“I love cheese and buy many different types throughout the year. All the pieces and strange pieces go in the freezer in” fromage box “. When it is full, it makes Mac killer and cheese.”
12.
“I replace a small amount of milk in the pies with a heavy breach of breach to help make the mixture more manageable when cooking and stirring. It also creates a smoother final result.”
13.
“Keep a box of orange juice that focuses in the refrigerator and add some to salad dressings and freezing cream cheese.”
14.
“I have a bulgogi meat recipe that calls for chopped pear.
15.
“At almost any time, cook with chicken broth, add Missu! Broth: Missu. Soup: Missu. Salt water: Missu. Misso is the secret component like a third of the time I cook.”
16.
“I don’t mitigate the best of the peelon beef paste, but instead use it just like the tomato paste when making the soup the beef; wipe a tablespoon in the center of the frying onions and mix it there, then add wine and water anyway. This is a frying pan to deepen the flavor .
17.
“The smoked flour in delicious goods (sometimes is not equal!). I put a frying pan in my entrance, beating it for 15 minutes, then use it for bread. Makes the amazing delicious cakes.”
18.
“When you have pepper of the remaining Chipotle in Adobe, their Purée in a small dining processor. Fluate them in the quarrel freezer bag and break the frozen pieces to add it to the recipes.”
19.
“There is a little olive oil in your Gotcamouli that will prevent it from going to a better brown road than any other” penetration “. You can seriously keep Guac Green for a week!
20.
“Whenever I need to get to know the onions, I always add water to the pan and cover it with a cover to vaporize the onions first. A big batch.”
21.
“Solve your cinnamon in vanilla before adding eggs and milk to the mixture for French toast. Cinnamon will include much better instead of sitting over the mixture.”
22.
“I love roasting a whole chicken in a Dutch oven with potatoes, carrots, celery and onions. Once cooked, take the chicken, add some broth to vegetables and chicken fat, and mix this as a base for the soup.”
23.
“A friend of mine taught me to put cheese of herbs and garlic in mashed potatoes.”
Do you have a favorite cooking advice or a trick that you were surprised by more people who do not already know about it? Enlighten us! Driving in the comments or in this Anonymous.
