Τεχνικες Μαγειρεματος (Cooking Techniques)
|~ Tasty Fried Potatoes
~ During frying the potatoes add a small onion cut in the four or in rings.
~ The potatoes take a particular flavour and perfume.
~ Before we peel the potatoes they should always be washed, so that they are not fill dirt at the time of cutting them.
~ After they are cut in pieces they should not be washed again because they loose the starch that protects them during frying.
~ This way the fried potatoes become lighter and do not create cholesterol.
~ Turning the meat during baking
~ Use of a pincher in order to turn the meat over at the duration of baking, frying or barbequing.
~ A fork will puncture the cooked crust of the meat, releasing the meat juices and leaving the meat dry.
~ Orange or Lemon Cake
~ Dew to the fact that the skin of the orange and lemon (including the white part) contain ethereal oils with big value (defence of organism antioxidants for the free roots), instead of using only zest in the cake the, we use a larger part of the skin.
~ With the tool that we use to clean the potatoes we peel the skin.
~ With the use of a food processor we process the peels until it is purified, or we finely chop them with the knife.
~ The cake takes a very beautiful perfume and flavour and there is no loses of the ethereal oils of the fruit.
~ The wine cork in the seafood’s
~ The wine cork it contains tannin.
~ Throw in the saucepan with the shells or the octopus in order to soften the meat.
~ How much time to cook the fish
~ In order for you to figure out how much time you should cook the fish, you measure the fish at the widest point and you cook it 5 minutes for each centimetre.
~This technique is affecting all the techniques of cooking (baking, frying, barbequing or steaming).
~ When is the fish ready?
~ Many recipes propose that you cook the fish until the skin peel off.
~ In reality it should be cooked up to a little before the skin peels off.
~ If the skin peels off, it has been overcooked.
~ When are the prawns ready?
~ When the prawns coil in a semicircle they are ready.
~ When they coil tight they have overcooked.
~ When to salt the meat
~ Do not you salt the meat before you cook it.
~ The salt brings the juices from the meat outside and effects the cooking.
~ On the contrary, you salt it in the middle of cooking.
~ Try it when the meat is done and if it needs more salt, you add some more salt.
~ When to salt the water
~ Do not salt the water until it starts boiling.
~ The salted water has higher degree of boiling and it needs more time in order to boil.
~ When to turn the oven on
~ In order to prevent us from the embarrassment that we feel when in the middle of the preparation of dinner, we realize that we did not turn on the oven on, we should begin TURNING ON the oven first. (Particularly if the menu contains turkey)
~ Meat Sauce
~ Instead of putting salt in the meat sauce, enrich so much the colour and the flavour by adding a few drops of soya sauce.
~ Frying of mushrooms
~ Never fry the mushrooms in aluminum frying pan.
~ They react with aluminum and blacken.
~ Healthy sautéing
~ In order to sauté pieces of chicken or hamburger healthily without oil, you can at the duration of baking add some soya sauce.
~ This way it does not “seize” the meat and simultaneously acquires a splendid flavour. Try it!