THE FIVE FOODS

Eight cooking secrets that will make you look like a real chef

Do chefs have secrets? We anticipate one of those that you will find in this photo gallery: how not to dry the cheese?

Sprinkle the cheese with butter or margarine. Specifically, the butter should be put on the cut sides of the cheese shape.

This serves not to disperse moisture. This method is particularly suitable for hard cheeses.

Keep following us to stay up to date on the secrets of the chefs, on recipes, benefits of foods, and on all the latest news and curiosities from the fantastic world of cooking.

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How to prevent fungi from being slimy
The method to prevent this from happening is to wrap the mushrooms in kitchen paper, after which put them in the freezer.
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How not to dry the cheese
Sprinkle the cheese with butter or margarine. Specifically, the butter should be put on the cut sides of the cheese shape. This serves not to disperse moisture. This method is particularly suitable for hard cheeses.
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Vegetables are no longer crispy? Here's how to fix it
Soak the vegetables in a bowl of ice water, along with a slice of raw potato. Whether they are radishes or carrots, this method will make them crispy again.
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Too spicy chili? Here's how to sweeten it
Remove the whitish seeds and filaments from the chili. Then wash the chilli very carefully. In this way it will be less spicy and the aroma will be less intense.
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The secret of proportions in dessert ingredients
The amount of sugar should be equal to the weight of the flour. The amount of butter should be equal to the weight of the eggs.
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How to have crispy potato peel
During preparation, sprinkle the potatoes with flour, mix well to promote adherence and finally put the potatoes to cook in the oven.
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How to make a perfect frying
The oil must be boiling before dipping the food to be fried. This serves so that the food takes on the "browning", without absorbing an excessive amount of oil. The most suitable oil is extra virgin olive oil, or possibly peanut oil. The salt should be added a little to the batter and a little at the end, after drying the frying with absorbent paper.
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Why is it always recommended to "put a drop of lemon"?
Lemon is essential in many recipes, but care must be taken not to exceed the quantity: the excessive addition of lemon can also drastically vary the taste of a dish. How to avoid mistakes? Pierce the lemon with a metal skewer and squeeze the desired amount.
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