The cuisine of different countries of the world - secrets of the chefs
In this article we will share with you the secrets of chefs around the world. But first, you need to understand who is this chef? Than its secrets may differ from the usual culinary tricks?
The chef is a professional pinnacle to which many chefs aspire. The chef can work on any of the areas of cuisine, be it snacks, first courses, second courses, grill, desserts, etc., whereas the usual chefs have the expertise and the narrow direction of the kitchen.
The simple difference between a chef and a cook:
- chef to learn the craft of culinary forms, and creative innovation in menu, preparation and presentation working in all areas of kitchen;
- a chef is trained to master the basics of cooking, it runs in a certain direction, usually receives direct supervision from the chef.
Share with readers the secrets of professional cooks, who can apply for every home cook.
The secret of Italian chefs cook pasta 4 minutes!
Water, which will cook the pasta must writing a rolling boil for at least 3 minutes, then it has to be salt, then put the pasta.
On the package of pasta written in 10 minutes, and we brew 4? The secret is simple. So the pasta was rich taste, it is boiled in water for 4 minutes, and then continue to cook for another 10 minutes directly in the sauce, which will also add a few tablespoons water from the pasta.
Sauce: (tomatoes in juice, olive oil, garlic, fresh Basil, salt)
The secret of Italian chefs and brick in the kitchen
Real brick wrapped in foil are used for cooking fried chicken in the oven. Take the quartered chicken, salt, pepper, pour oil. Put on hot pan, press down with a brick and remove it in the oven until tender. The meat will be tender and juicy, and the crust is crispy. Use brick in the kitchen!
The secret American chef and roasted black pepper
In order to expand and enhance the flavor of black pepper in the peas, you need to pour it on the preheated pan and heat it on the fire for a few seconds. The aroma will be bright, and the pepper mill will easily be milled.
The secret of French chefs and the mystery of the perfect mashed potatoes
To make the perfect puree (not only in taste but also in the feed) is added to boiled potatoes ingredients must be of the same temperature. While the oil is easy to melt, the milk should be warm (or even heating), to give the sauce a rich color. The secret chief: the ratio of the weight of potatoes and butter into the perfect puree of 7:2. For the perfect mashed potatoes, it can be baked, not boiled.
The secret roast veal from American chef
If you don't like tough beef — marinate it in mayonnaise to make softer. Although it may seem strange, it doesn't affect the taste of the meat. The acid in the marinade in the form of vinegar or lemon juice will spoil the taste of the meat. If the meat is frying you took directly from the refrigerator, it will burn on the outside and warmed inside. Meat for frying should be at room temperature. You need to give time for the meat to lie down for 2 – 3 hours at room temperature. Defrost frozen meat in the upper compartment of the refrigerator completely, and then allowed to rest at room temperature.
The secret chef: fry the meat until brown need in a pan without a nonstick coating. The non-stick coating of all kinds — prevents the appearance of crust on fried foods. You can take a cast iron skillet, or Tolstoganova pan of stainless steel.
French wine secret chef
In many modern recipes, the wine is included in the sauce or marinade. But what if you want a little wine, and open every time a new bottle is quite expensive?
Secret boss: you can freeze wine, or a mixture of wine and herbs in ice cube trays. Then always be a fragrant addition to your marinade or sauce, and this secret will save your time and budget.
The secret of the Russian chef and proper cooking of meat
Dishes from minced meat are quite popular all over the world. Proper stuffing may be prepared as mixture of various types of meat (pork/beef) and in the mono version.
The secret of the chef: add in minced meat sugar, one kilo of meat — tablespoon without slides. Salt and black pepper — key spices in the meat, however, add some dry garlic powder, and ground dry celery — it improves the flavor of the meat.
Products made of this meat will be very juicy and flavorful.
The secret of borscht from a Russian Chef
Beautiful color of the soup is the basis for his flow is very important, along with taste dishes.
The secret of cooking: Beets you need to peel and put in water as a whole, at the beginning of cooking the soup with the meat. When the broth, meat, and beets will reach readiness, they will need to be removed, the broth to spill through the sieve, straining out. Continue to cook the soup normally, and at the very end of cooking, add cooked, shabby beets in soup. Pokipyatit. Taste promises to be special, the color is just great.
Another secret for filling beet soup for a rich flavor and color: raw beet crushed using a grater or chop in a blender to puree state, drain in a sieve, put in a bowl, and pour boiling broth from the soup until then, until the pulp (beet mass in the sieve) will be almost colorless.
The juice-based broth to pour in the soup, pre-dropping a few drops of lemon juice. The color and flavor of the soup will be wonderful.
The secret bakery chef
During baking, open the pie with berry or fruit filling, it may happen that the juice from the filling will spill.
Secret: insert into the cake vertically (like candles on a cake) a few macaroni. Allocated excess juice will rise on makaronina and will not spill.
After baking, remove pasta.
The secret of good meatballs from the Russian chef
If you decide to cook the meat patties, you should not add in the minced eggs. This will make the burgers tougher. Eggs injected into the stuffing in catering for the subsequent introduction of bread and water (the eggs will bind these additives), to reduce the cost of meat and increasing the yield of the finished product. However, eggs required to be added into minced fish, it increases the viscosity of the fish meat.
Formed cutlet before frying need to dip into lesion (egg + spoon of water), and then, depending on the type of meat from which the meat into a suitable coating.
For chops of meat coating can be flour, semolina, meatballs of chicken, it is preferable to use breadcrumbs. Burgers can be partial breaded (flour, egg only, egg + flour), fully breaded (flour + egg+ breadcrumbs) or in a double coating (full coating 2 times)h2 class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" id="header-11">Secret American chef: how to cook fish
To make fish fillet without breading on a steel pan without antiprigarnoe coating — do not add oil for frying directly in the pan.
If broil fish fillet directly in the oil, it may become hard to burn it. Better to butter the fish itself, and already the oil pieces to put on the dishes for frying. The fish will be more tender.