Frequently asked questions of novice chefs
1. Substitute of ingredients: Is milk similar to cream? No corn flour. Use white powder instead? Afraid of fat and less flour?
For the sake of "slimming, low sugar", we often consider using other ingredients with similar tastes or properties instead, but usually each ingredient has its meaning in this dish, and each menu is the essence of the chef's careful writing. Therefore, if there is no special indication of substitution in the menu, it is recommended to cook according to the original content, especially the baked dishes, which are more detailed and strict in the selection and quantity of ingredients, and sometimes a little change may lead to great differences in the finished products.
This recipe seems to be very simple and quick. Why should I follow it or hurry and forget everything?
The recipe explains the steps of cooking, but does not explain the order of pretreatment and preparation. Some cooking methods need time to wait, you can start first, and some ingredients are suitable for processing before cooking. These tips can be gradually familiar.
I have learned all the cooking steps.
Here are some simple suggestions to make your cooking more organized:
1. When preparing home cooking, cook first.
After the rice is cooked, it will be softer and more delicious if it is stuffy in the rice cooker. The whole process will take at least half an hour. If you forget to cook after preparing food, it may be a pity that the food is cold while waiting. Cooking before preparing food can avoid this dilemma.
2. Cook for a long time first.
Take braised beef brisket as an example. After the beef is fried to the highest color, it can be stewed with other ingredients. Cooked for a long time, it can be used to prepare the next dish while waiting, and it is also convenient to serve.
3. There are doorways in the order of cooking.
Cold dishes can be cooked quickly, and they are not afraid of being cold. You can prepare them first, or ordinary home-cooked dishes with eggs and beans are not afraid of losing their taste for a long time. If they are cold, they will be heated again, and the taste will be less affected. Similarly, fried or semi-baked dishes must be eaten hot and suitable for direct consumption after being finally cooked.
4. Cook continuously in the same pot, and finally treat the heavy taste.
If you don't have to worry about the confusion of sauces, taste conflicts or the sticking of various dishes, you can omit the steps of washing and re-cooking, and you can continue cooking in the same pot after cleaning it with paper towels. Remember to put the dishes with heavy taste at the end to avoid the odor.
5. Ingredients or tools should be prepared in advance.
Meat dishes are most afraid of forgetting to thaw the food. Forced washing and thawing will not only affect the taste of ingredients, but also make it unhealthy, so it is necessary to reserve time to wait. In addition, baking dishes almost requires an oven, preheating process is essential, or many raw materials need to be pretreated. For example, cream needs to be softened at room temperature, gelatin tablets need to be soaked in water, dough needs to be allowed to stand for fermentation, and so on. Before cooking, count the ingredients, determine the steps that need pretreatment, and serve delicious food in the most efficient way!