Viking Cooking Classes - Short Cooking Tips
Tip number 1 - Vegetables very should be stored in a cool, dark place: the sunlight partially destroys them carotene.
Tip number 2 - To salt was dry, put the salt in 3.2 grain of rice.
Tip number 3 - To remain white cauliflower, soak it just before cooking in a slightly acidified water.
Tip number 4 - To beet the juicy and delicious, It is greater to boil, no cleaning of the skin and cutting off the roots.
Tip number 5 - pickle salad extremely should be just ahead of serving - in advance of salted vegetables release many juice.
Tip number 6 - To beet, although cooking, do not lose color, you're able to add water or broth a small sugar, the rate of half a teaspoon to two liters of water.
Tip number 7 - in the liquid from canned peas contains as significantly sugar, vitamins and mineral salts as inside the pea.
Tip number 8 - Potato and beet salad is much better to cook unpeeled. Unpeeled potatoes in boiling loses 20% of vitamin C, and purified in two more.
Tip number 9 - Witherbarks greens can recover its previous form, when to hold it in cold water and vinegar.
Tip number 10 - Lunch really should be ready in time. Not before and not later than the appointed time. Should you cook it in advance, then require to re-heat or long leave on a hot plate, which minimizes the nutritional value, and in many cases, and also the taste of food.
Tip number 11 - add water to the soup during cooking extremely should not be, as it affects its taste.
Tip number 12 - Broth should be salted for 30 minutes prior to finish of cooking, the fish - ahead of, mushroom - after cooking.
Tip number 13 - Meat and bones for cooking soups poured only cold water. It's advisable to boil the soup quickly, so he put on a strong fire. Foam formed in the boiling point, you have to promptly remove, then reduce heat and cook a little longer the soup having a weak, barely noticeable boiling.
Tip number 14 - Fat taken from the broth, especially fairly good for frying, as distinguished delicate flavor and aroma.
Tip number 15 - When the meat is cooked, It is removed from the soup and stored before serving in a small amount of broth, closing the bowl with cheesecloth.
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