Sun. Jan 19th, 2020

15 Tips For The Beginner Chef

Beginner Chef
  • Make a habit to boil the water first, before you start preparing a dish. As you gain a culinary experience, you will often praise yourself for following this advice.
  • Always carefully read recipes, especially complex ones. Before you start cooking, you must clearly imagine the whole chain of actions. If there are any dark, incomprehensible moments, try to clarify them. If you are not sure about the recipe, it is better to replace this dish with another. There is no special need in this, if you cook for yourself. Then a possible failure will simply be another step in the way of improving your culinary skills. After all, negative experience is still experience.
  • In many cases, it is most convenient to measure out the necessary quantity of products at once. Place them in front of you.
  • In order not to run around the kitchen in the process of cooking in search of a pot or vegetable peeler, it is better to prepare necessary utensils and cooking utensils beforehand.
  • When preparing new dishes, strictly follow the recipe and follow the sequence of operations. Do not forget to salt the food.
  • It is necessary to learn one rule once and for all. Never leave food in the kitchen while cooking uncovered. This is especially important for flour, cereals and fats.
  • We advise you to store such products as tea, spices, coffee, soda and vinegar in a tightly closed glass container, each of these products separately from each other.
  • Never allow excessively long boiling of water, soups, compotes, etc., as well as the accumulation of steam in the kitchen. Do not boil, do not burn vegetable oil before frying. Otherwise, you can spoil not only the taste of the fat itself, but also the products that you are going to cook with this oil.
  • If you want your soups to be always delicious, fragrant and transparent, follow these guidelines. During cooking, it is necessary to remove the foam formed in the broth. Soups are best cooked without a lid, especially dairy and fish soups. It is also important for the preparation of vegetable soups, in which a large number of ground vegetables and greens are added. Under the lid, you can cook meat broths only.
  • When cooking any products, they need to be poured into steep boiling water, into which, if allowed by the recipe, salt and pepper are already added.
  • Any product before cooking (roasting and other heat treatment) must undergo a thorough inspection for the absence of extraneous smells, hidden defects, places of rotting (vegetables). Of course, hidden flaws will remain hidden when cooking whole vegetables, but when you put them in soups such sorting of products is important.
  • Flour for breading, should be sufficiently dry. Dry biscuits are better to use of fine grinding (like powder). This will protect you from burning food and the smell of burning.
  • It will be useful to accustom yourself not to throw out the remains of food or raw materials, suitable for food. It can be put into toppings, salads, sauces, etc.
  • You need to cook with dry hands. Wipe hands thoroughly after contact with water.
  • Do not leave the kitchen while cooking. Make sure that the dishes are cooked no longer than it is specified in the recipe. All this will help you avoid burning, spoiling food and soup will not run away.

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