Cooking is an art. You may have everything you need in your kitchen, but if you don’t know how to cook well, you can’t work miracles. What if you’ve always miscooked certain ingredients that you have in your cupboard? Here are some tips you need to know before you get behind the stove.
To prevent your avocado purée from oxidizing and to keep its pretty green colour when serving, add a few drops of lemon juice. If some remains, you can keep the guacamole in an airtight container in the fridge.
Cook your bacon slices in an oven, not in a frying pan, for about 15 minutes at 200°. The taste will be better, the slices will be crispier!
Lettuce, lamb’s lettuce, arugula… your salad must imperatively be washed in cold water baths before being eaten. This is an essential hygiene rule! Then drain and wring out. Let’s eat!
If you are sautéing onions in a pan, wait until they become soft before adding garlic, which cooks much faster. This will avoid burning it and will give you the caramelized effect.
To optimize the flavours, it is important to let the meat rest for a few minutes before eating. If you cut it just after cooking, it will lose its juices and the flesh will become drier and less tasty.
Seasoning can revolutionize your dish, giving it more taste and enhancing the flavours. So don’t hesitate to use herbs such as rosemary, garlic or cumin! To season with salt and pepper, don’t wait until the end of cooking: do it while you’re cooking.
Rather than cooking your potatoes in the microwave, roast them in the oven without removing the skin. You won’t need to add salt, pepper or cream. The skin will be naturally crispy and the flesh tender and creamy.
In boiling water, you can add salt, but above all no oil: this is totally useless! When you want, once your pasta is cooked, drain it but do not rinse it: the starch molecules will allow the sauce you have chosen to hang more easily.
When you prepare a filled omelette, fry your ingredients separately: potatoes, cheese, mushrooms, bacon… the list is long and can be adapted to your wishes.
If you boil your Brussels sprouts, you may end up with an odourless and colourless puree! Instead, fry them in olive oil in a pan and add a little garlic. Bon appétit