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Utensils Using a sieve is the best way to ensure that all sauces that you make are lump-free.
Glass chopping boards are not very good for chopping. They allow the knife to slide about and can end up being dangerous if using very sharp knives. Plastic board are a little better but the best are wooden chopping boards because they grip onto both the food and knife to allow you to guide and coordinate with better accuracy.
When buying a balloon whisk, make sure you get one that is flexible, not a rigid one, this helps in the whisking action.
Unless required, when frying food in a frying pan, try not to shake the pan or toss the food, use a spoon/tongs/spatula to turn the food. This is because the pan is removed from the heat, it serves no purpose and if the food is delicate, you can damage the outer layers.
When pouring from a bottle directly into a saucepan, place your thumb over the opening to control the flow of liquid.
If trying to pour a controlled amount of liquid onto a plate, instead of using the bottle with a thumb over the nozzle, try pouring some into the cap and pour from there.
Serving Presentation is everything when serving up a meal...
Using clean white plates with no pattern will help present food at its best.
Using pastry cutters, or specially made rings, can help the presentation of food when used to guide where the food goes on a plate. For example, if you are making a bed of mashed beans, placing a ring in the centre of the plate then filling the ring to half way up, will make a perfect base for the meal.
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