Many of us often have blurred visions of certain food preparation techniques that we forget about many vital processes; thanks to commercialized quick-to-eat food products that make us want to pop them in the oven and voila! There are certain cooking / cooking metrics that Food Central does not encourage, but that we would like you to know about so you can be smart in the kitchen.

Here are some simple cooking tips that you may find helpful when cooking. Preparing the ingredients is sometimes tedious work, like washing vegetables, peeling shrimp, washing seafood, dressing the sirloin, etc. If you know what is best for you in the kitchen, you may be able to avoid certain problems by using these eating techniques:

1. Salt the water when it is boiling eggs The trick to peeling hard boiled eggs with ease is actually adding salt to warm water, turn on the fire and begin to cook the eggs. When the water is boiling, lower the heat to simmer. Constantly check your eggs for cracks – too hot water will break the eggs (and if you want to save gas by putting hot boiling water to boil your eggs, you may break a lot of them if you are boiling them in one piece); Salt the water by adding about 1 handful of salt to 5 liters of water. Salt will lengthen the boiling time, but it will make your life 100 times easier.
2. Keep Your Knife Warm When Cutting ‘Vulnerable’ Food The trick to making the perfect slice for eggs or cheesecake (and some chocolate products) is to keep your knife warm, not warm. Stainless steel doesn’t hold high temperatures well, and if you look at your slim chef’s knife, it won’t hold it for long either. Clean your knife, soak it in boiling water for a while or put it on a bare fire and then make your incision. You will notice that it makes a very clean cut.
3. When cutting the eggs, keep the yolk on top. It’s best to cut the hard-boiled eggs first (usually in half) from the yolk section. Always look for the yolk, then make your incision there. Cutting too far from the bud makes it difficult to aim well. It also makes the egg portions uneven. In certain cases where you can’t see the bud or you’re already out in the open, just follow number 2 and do it your way.
4. Use egg whites to ‘soften’ your chicken. If you are marinating chicken, you can also add egg whites to your marinade and keep them inside. For example, a whole chicken (divided into 8 servings) and a large egg white. After cooking the chicken, you will notice that the skin is softer.
5. It is best to leave the Italian sauces one day before consuming them. Many homemade Italian sauces are great, even better if you ‘age’ them for a day. As the liquid evaporates from your sauces (giving you a more concentrated and intense flavor) and / or is incorporated with other ingredients using their natural ingredients, these sauces will not lose their flavor for a day, but will give you a greater impact each day following. The best examples are basic tomato sauces, pesto and broths such as Velouté (white broth – It can be vegetable, fish, seafood or chicken) or (X – it can be any vegetable) Concasse.
6. For better Parmesan, let it ‘sweat’ Many cheeses cannot be made this way, but for Midori brand special Parmesan on a block (found at Jusco & Cold Storage and sometimes at Tesco) the cheeses can be stop sweating and do better. Here’s how to do it: open the package but just remove the top. Leave it outside on your dinner table (below 20 + C room temperature) and make sure it doesn’t come in contact with sunlight and rodents. Keep it that way for 2 days – Now try it. Is different.
7. Let it Chinese celery me Cilantro live longer. Putting them in your fridge alone (with paper or plastic wrap) will kill them quickly. Get a little ‘deep’ tupperware or even a can of Milo, add water and let them sit inside (roots down). This will extend its useful life.
8. Remove the skin from the chicken with an incision and a tug. If you need to remove the main chicken skin from your whole chicken, do the following: Use a sharp knife and turn the chicken breast side down. Make a straight vertical incision along the “spine” of the chicken, then tear the skin from the chicken. This should remove most of its skin (except the wings).
9. A nonstick skillet with food ingredients or few techniques Heat / temperature control is your best technique. If you need your skillet to be non-stick (but it is not labeled or sold as non-stick), you can do a few things: heat the pan well before cooking (dry), fry a whole egg before cooking, cook a stick – Ingredient suitable up to Make sure the surface is cooked before touching (high enough heat), grease your skillet and heat the oil (then remove it and place it in another container) before cooking and fry the bean sprouts or coconut shells before cooking.
10. Eliminate the “new” smell from your pan or wok. You can try these few ingredients. Don’t bother to wash it many times to remove the smell because some ‘cheap’ pans don’t work. You can try heating the pan to the maximum and then pouring hot oil into it and throwing, frying the bean sprouts or coconut shells, letting it heat up with hot charcoal for 30 minutes, making a simple ‘stew’ and throwing them away. All of this works, but if you still smell the smell, then you know the pan won’t last long.
11. Getting “rust” marks out of your pans and woks Chinese woks are famous for this, especially when they are old. You usually leave your wok to hang (with some water intact) and come back to find your wok has rust marks on it. You can use a few methods to combat this problem: After washing your pan / wok, use a kitchen towel and some oil and then rub enough oil over it. This will allow the water not to rust the metal surface of your pan / wok. Alternatively, you can also heat your pan / wok to full heat and then let it cook (don’t let it come in contact with water. Wash before heating your pan / wok.
12. Do not store shellfish in the refrigerator Storing shellfish in the refrigerator is the wrong way to go (applies to freshly alive). What you can do is wash them under running water for a while to remove dirt, place them in a container (uncovered) then take a damp kitchen towel and cover them. Make sure they are at room temperature and will not keep for more than 1 1/2 days. Do this for live clams and local mussels (Malaysia).
13. Don’t use mayonnaise straight from the tub / container. Commercial mayonnaise tastes absolutely ridiculous if you’re not challenging it with another strong-tasting ingredient. What you can do to ‘tame’ its flavor is to add milk, salt and pepper, beat them well until you get a finer texture. If you are adventurous enough, take a small portion of mayonnaise and add a few more ingredients. You can add Garlic, Tomato / Cold Sauce, Worcestershire Sauce (Lea & Perrins), Maggi Spiced Sauce, Jalapeno Juice, Pickles, Cream, Sugar, Brine, Onions, Carrots, Cabbage, or whatever you can find in the fridge. Their tastes are subjective, so be careful.
14. Test your knife with a tomato Want to know how sharp your knife is but don’t know how to test it? Here are some simple tricks for you to try: Slice a not-so-young and fresh tomato (when pressed it’s pretty soft), and you should be able to slice it without pressing down on the knife blade. Another way is to cut large, yellow / red onions. If you cry fast, then it’s your techniques or your sword. Another great way to test is to cut plastic. Extremely sharp knives cut through plastic bags too easily, without even having to apply pressure. Just move it across the plastic bag and see if it happens.
15. Don’t wash freshly harvested mushrooms Washing freshly harvested mushrooms can be disastrous (for their natural flavors). If you are looking for hygiene, CHOOSE THE ONE FROM A MORE HYGIENIC LOCATION or get it from Tesco. Either way, they work better. If you’re not picky, just use a pastry brush and brush off the sand. For certain mushrooms like fresh mushrooms, peel their “outer” skin before cooking. You can use that skin for your chicken broth.
16. Keep Roaches Away With This Sheet Use ‘Pandan‘(or called Screw pine) leaves to keep roaches away. They work very well. Pandan / Screw Pine leaves have hundreds of uses in thousands of recipes and household uses.
17. Reheat your bread in the microwave with a little water. Put your bread and a microwave safe bowl or full glass of water in the microwave and give it a quick high temperature for 20 seconds. This will not cause the bread to lose too much moisture.
18. Make your banana naturally grow juicier What you can do is hang your bananas – Using string or a hook, hang the banana on your comb and let it sit in the air – This will give your banana a juicy boost and it will too brown evenly. Placing it on cold surfaces will blacken the skin (in one area first, then spread to more) faster. Bananas are naturally ‘pump-smoked’ first on the farm before going on sale (to allow for even and stimulating ripening), and when done that way, bananas don’t taste as good as natural .
19. Keep your rice away from rodents and stick free. When you are storing uncooked rice, leave some chunks of dry cold in the container where you keep your uncooked rice. This will keep insects and rodents away. Plus, adding cool dry chill to your rice cooker will make cooking easier too – the rice won’t stick to the bottom. Make sure you don’t cook dry cold (or make it come in contact with oil) first or it won’t work.
20. Naturally cook your ingredients a few times faster. If you are adventurous enough, you can try packing (in a plastic bag) some green apples and some cold ones. Put 4 apples in 4 pieces of cold red. Put them together in a bag and put them in the fridge. You will notice that the cold ‘reactions’ actually ‘cook’ the apples faster. Although this is not entirely scientifically “proven” to the knowledge of many chefs, it works in certain cases.