Cooking Tips

Here I write several tips in general that can help you when cooking, I hope they help you like me:

* To preserve fruits or vegetables already cut in the refrigerator, it is best to try to wrap them with a plastic bag with a hermetic seal or put them in an airtight container. This apart from preserving them better, avoids the contamination of unwanted odors.

* A lemon that is already very dry can become rich and juicy if you immerse it in a cup of boiling water for a few minutes, this will leave it in perfect condition.

* Garlic is a condiment rejected by many people due to its strong taste and smell, but what you need to know is that it has healing properties: it is a diuretic, expectorant, antiseptic and anticoagulant; in addition to being an excellent ally to combat intestinal parasites.

* To keep the garlic in perfect condition for longer, it is best to freeze them, wrap the whole heads of garlic in aluminum foil, place them in a plastic bag with a hermetic seal and keep them in the freezer. You can also put the peeled garlic cloves in a glass jar with olive oil and keep it in a cool place, you can also use the oil as a dressing for your salads.

* Lentils theoretically do not need to be soaked, just wet them. However, white or blonde lentils can be put in water for 2 hours, do not cook them in that water, change it and add the herbs you want to flavor them.

* To peel the tomatoes without cutting the pulp, simply make a cross-shaped cut in the lower part of the same with a knife, then place them in a pot with boiling water for 30 seconds and remove them, immediately submerge them in a bowl with ice water and without cutting it you can peel it with your own hands, removing only the skin of the tomatoes.

* After frying fish, so that the bad smell does not remain in the environment, you can burn a bay leaf.

* For the fries to be crispy you must fry them in hot oil, drain them on absorbent paper and let them cool, then store them in a plastic bag with a hermetic seal and take them to the freezer. When you want to eat them, defrost a little and finish frying them in hot oil.

* Whenever you can, prepare dishes with a lot of condiments, such as aromatic herbs, spices, etc. a day in advance. So the next day the dish will be more exquisite, as the flavors will have more time to mix and accentuate.

* If you made sauce and it was very spicy due to excess pepper, add a little cream of liquid milk.

* Do not throw the stale bread, you can grate it and store it in the fridge, so when preparing milanesas or other dishes you already have the breadcrumbs without having to buy it. Another use for stale bread is to cut it into squares and put them in the oven for 10 minutes to turn them into croutons, you can use them in salads, soups or creams.

* Add a tablespoon of lemon juice to the water with which the rice is going to be cooked, in this way it will prevent it from sticking to the pot.

* After cutting some fruits, such as pear or apple, they begin to oxidize (darken), to avoid this, after peeling them, place them in cold water with the juice of a lemon for at least 20 minutes and voila, they will retain their natural color and you can use them later.

* Do not refrigerate any type of fruit that is not yet ripe, the cold prevents it from ripening properly.

* Never wash the meat with water, if it is necessary to clean it do so with a clean cloth. Wetting the meat causes it to lose blood, so it will be drier.

* To know if the eggs are fresh, immerse them in a container with cold water, if they go to the bottom and stay there they are fresh; but if they rise or float directly to the surface they are not.

* When preparing a simple omelette, increase the volume of the eggs by adding a little milk to them when you beat them, before bringing them to the fire.

* To increase the meringue that you use to cover a cake, add a teaspoon of water for each egg white, you will see how it increases.

* To know if the oil is hot enough to start frying, just place a clove of garlic, if it browns it is ready. We can also try placing a wooden spoon, if bubbles are made around then this is it.

* Not all oils are good for frying, some do not withstand high temperatures. Oils that cannot be used for frying, that is, those containing more than 2% oleic acid, are designated vegetable oils for seasoning. The oils that are most sensitive to light and heat are stored in opaque containers, so that their flavor and structure are not altered.

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P.S .: The lead image was taken from the website freepik.es