Tips and Tricks
TIPS AND TRICKS FOR PROPER FRYING FOOD 1. You should only place food inside the oil when it has reached the proper temperature. (Hot) 2. Food should be at room temperature before frying it otherwise is will make the oil’s temperature drop and its fibbers will lose their qualities. 3. The oil’s temperature should remain stable through-out frying process. (Same temperature) 4. It is better if the oil is not used more than 4 times in a row (Home cooking) 5. The frying pans should be of very good quality with heavy bottom, non-stick 6. You should select good quality oil. Olive oil or Canola oil 7. When done with frying, the food should be dried on absorbent paper, before being served. 8. If you have fried food which was first dipped in flour, egg, bread crumbs, oil it can be cleaned with slice of bread or a thin slice of lemon or a piece of raw potato in the pan. 9. Use cheesecloth or coffee paper filter and strain oil left over from frying. 10. When frying fish use leftover oil again to fry fish only. 11. When frying any food do not leave the frying pan un-attended. It can be hazardous EGGS Eggs are often important to cold or warm sauces. The yolk unites the mayonnaise or the Hollandaise to the right temperature turning into a thick sauce. Eggs always must be fresh and used at room temperature FRUIT SAUCES For aromatic fruits sauces made must be used the best and most ripe fruits. Fruits usually must be blended and combined with other ingredients. They make very good sauce for some meats, poultry, fish and desserts. When the fruits are ripe caution should be given to the amount of sugar used.
Lemons used in sauces are not only for the taste, but very important to the sauces, dressings, drinks a slice of lemon peel, it will give it a special flavor. Grated lemon peel also very important for cakes and bakes.
FOR BETTER COOKING For better cooking with spices, oils, wines, alcohols and aromatic herbs. Wine is also an important ingredient for making sauces. Using with wine the remaining juices of the cooked meats will give a special aroma. A sauce with red wine is best served with beef, lamb or hunting meat. A sauce with white wine is best served with veal, poultry, pork or fish. Garlic gives the sauce a better taste and a final aroma. Mushrooms are good with sauces giving them a differed taste. Mushrooms also gives out an aroma when boiled with liquids but are even used as an addition to the sauce. An important part in the boiling of the mixtures are various vegetables usually carrots, onions, celery and parsley root. The most selected alcohol liquids are more often used for flavored sauce recipes are brandies, Pernod and other flavored alcohol liquids. However, small quantities must be used, because they will affect the flavors. A PURE OLIVE OIL could become a base for many sauces, cold and warm. Make sure the olive oil is fresh and when it is cold make sure it is well beaten. Freshly used herbs are rich in vitamins and minerals, and because of these qualities the meals are easily digested. They should not be overheated because they loose their aroma. The sauce becomes tastier and lighter when using butter as a base. The butter thickens the sauce and gives it a refined taste. It goes best with meat and fish, because of the strong flavor. Bouquet garni is various herbs, which are very important for seasoning used in every cuisine. It consists of leeks, flat parsley, thyme and laurel leaves. Tie them with a cotton string and place it in the sauce to boil.