Remember These 15 Cooking Tricks From Professional Chefs That Are Revealed Only at Culinary Schools

10. Sugar is not for sweetness

Sugar can be as good a seasoning as salt. Add a bit of sugar to a dish with pickled or fresh tomatoes or a tomato paste — the sugar will reduce their natural sourness and make any meal taste better.

11. The most difficult one: perfectly fried eggs

The 3 components of perfectly fried eggs are a thick-walled frying pan, butter, and minimum heat. Heat up the frying pan, and add 1/2 tablespoon of butter. It has to melt slowly, not reach a sizzle. Break the eggs, and cook for 4-5 minutes. Add salt, and enjoy perfectly fried eggs.

12. Clear broth

A clear broth is the main component in many soups, sauces, and other dishes. To make a crystal clear broth, you need to cook a chicken on a low heat without a cover for at least 3 hours. Don’t let it boil, and remove the suds as they appear. After cooking it for 1.5 hours, you can add parsley, celery, carrots, and onions.

When cooking a beef or a lamb broth, you might want to roast root vegetables before adding them to your soup. Just cut them into halves, and put them in a heated frying pan without oil. Fry until a dark brown crust appears, and then add them to the broth. This trick will make the taste of your dish very rich.

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