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Penny tips from famous chefs to make the perfect dishes
Both kneaded sauce and salted soup can be easily saved with the right methods. Even the best chefs in the world slip in a blunder or two that suddenly needs to be remedied. We have collected the favorite tricks of star chefs to save the spoiled catches.
Gordon Ramsay
Chili gives a very delicious aftertaste to spicy dishes. Freeze a handful of fresh chili so it becomes very easy to grate and we can add it to the food accurately.
Michael Schulson
The raw chicken or fish is wrapped in a paper towel or a clean, lint-free kitchen towel for 3-4 hours after rinsing (wash immediately after rest). This can remove excess moisture and liquids that could give the meat an unpleasant taste or dilute the sauce too much.
Kristen Tomlan
The sliced apple turns brown very quickly, which is not a very appetizing sight. Soak the slices for a few minutes in Sprite or 7-Up. Thanks to the citric acid found in the soft drink, apple slices do not brown so quickly.
Alex Guarnaschelli
Did the chocolate sauce become granular, or did the cream sauce break up? The ruined sauce can be easily repaired by balancing out the excess greasy ingredients, just stir in a few spoons of warm water into the sauce.
When serving many guests, the food can easily cool down before it is actually consumed. Preheat the plates in the microwave for one minute or in a 200 degree oven for four to five minutes before serving.
Oliver Lange
Once the soup or stew has been salted, add a raw, peeled potato and cook for 10-30 minutes. Potatoes rich in starch absorb some of the excess salt.
Curtis Stone
The secret to the perfect seasoning of meat is a little more. Sprinkle salt and pepper over the meat, so that the spice falls on it evenly. Use more than you think, and then sprinkle a little more on it. If left to stand for a while, the spice will be absorbed by the meat and will be delicious inside and out.
Molly Yeh
On baking-cooking days, add a large bowl of hot water with dishwashing liquid to the tap, and just throw away the used dough and dirty bowls with sauce when you no longer need to. This way, the food residue does not dry out on the bowls, saving a lot of time.
Andrew Jones
Is tomato not ripe and tasty enough? In addition to a pinch of sugar, add a little red wine vinegar to the tomato sauce to help bring out the natural sweet taste of the tomatoes.
Duff Goldman
To make the perfect cakes, place the eggs on the counter the night before to keep them at room temperature. This way, it doesn’t squeeze in the heated butter, and the egg whites are easier to beat hard.
Sujan Sarkar
Soak fresh herbs in ice water before using. With this trick, we can easily keep the vivid color of the plants.
(Source: marmalade.co.uk; hirado.com | Image: pixabay.com)
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