March 29, 2024

8 tips to catch up in the kitchen

My jam is too liquid!
Nothing helps, your jam strawberry dripping. The reason ? It is simply lacking cooking. Make it cook again longer. And possibly add a little agar-agar to help it solidify. Also remember to use sugar for jam, which already contains a gelling agent. Finally, to ensure its consistency, pour a drop of marmalade on a plate. If it freezes, you're done!

My egg whites do not go up ...
Beat your whites with a pinch of salt. And mount it all with an electric mixer. The salt is used to tighten the eggs, and the drummer to perform this action quickly. Also make sure the bowl is clean. If there are traces of fat for example, your whites will not go up. And to have firm eggs, then place your salad bowl in the microwave maximum power for 30 seconds. All you have to do is put your eggs on a bed of custard to make beautiful floating islands.

I put too much water in my soup !
To remedy this, start by removing a maximum of broth with a ladle and continue cooking to reduce your soup. Some cooks then soup with flour or Maïzena to obtain a smooth result. If it's still drowning, add pasta, rice, tapioca or potatoes to absorb the excess liquid.

My risotto is overcooked and bland
For an irresistible and tasty risotto, follow this recipe. In a saucepan, sauté shallots with olive oil and arborio rice. When it becomes translucent, pour white wine, essential to give taste, then a ladle of broth. And wet just above the rice. When cooking a risotto, the most common mistake is to drown the rice, which becomes pasty. When the level drops, stir in broth again. At the end, add cream and butter, cook for 5 minutes and serve.

The potatoes of my gratin are too hard
It means that they are believed. A gratin dauphinois cooked a long time. Allow about one hour at 180 ° C. Give back your dish in the oven. It starts to burn on the top? Add a sheet of aluminum foil and continue cooking.

My curry does not simmer, it caramelizes
To that, two explanations. The first: did you pour enough coconut milk or cream? The liquid is essential for a dish simmers. Do not miss it. If you are watching your line, reduce the amount of cream but fill in with water. Another possibility: the material used is not the right one. A dish simmered in a casserole or pan. If you use a stove, do not look, the mistake comes from there. Finally, do not forget to cover your curry to keep the moisture and prevent the meat from drying out.

My zucchini pie is soggy
Some cooks make the double mistake of peeling the vegetable and then passing it under water. The zucchini then absorbs the liquid and makes it cooked. It is therefore useless to peel it. The skin thus allows him not only to stand at cooking, but also to bring color to a dish. To cook zucchini, wipe with a clean, damp cloth. Cut them into slices, fry them in the pan with a little garlic and olive oil, and add them to your pie shell. If you are worried that they are still making too much water, sprinkle on your broken semolina paste.

Despite the agar-agar, my panna cotta did not take
To gel, the agar needs to be heated. If your preparation is cold or warm, the seaweed will not freeze. Heat your cream in small broths, add the agar-agar, stir regularly for two minutes, pour into ramekins and let cool in the refrigerator. Also be careful not to underestimate the dosage. On average, count 2 g of agar-agar, ie one teaspoon, for 500 ml.



10 Genius Hacks To Save Time In The Kitchen (March 2024)