20 known kitchen tricks Doubts and fears divide the kingdom of the heart. Doubts and fears were like a backpack containing a concrete block. Fear is death, fear is sin be a hero and faith on you and God than you will do everything that you want... pure knowledge that connect with the Supreme soul vanish our fears and doubts,, Not everything is wisdom-but not everything is lenda- those generating transmitted teachings to generation. The 'Food' talked to chemical and gastronomy teachers to find out what actually works.
Do not boil the can of cream because woodcarving - MYTH The can of sour cream (or box) pure, can be boiled normally. The combination with an acid component as a tomato, for example, that causes the intaglio cream - and heat accelerate the transformation. "Turn off the heat after adding the ingredient [acid] helps delay the process," says chemist Cassius Vinicius Stevani. Remove the white part of the lemon not to embitter the juice and caipirinha - TRUTH The bitter phenolic compounds, which give the bitterness features the lemon, usually focus on the shell and the white part of the fruit, which separates the pulp (including the kernel), says the American Harold McGee in "Food Cooking "book that seeks to show how science, particularly chemistry, explains the various culinary phenomena. aluminum cookware loose metal in food- MYTH "To release aluminum would be necessary to boil something very acid [as vinegar]," said Cassius Vinicius Stevani, from the Chemistry Institute of USP. "Even if there were release, would be minimal. And, as aluminum will not react in our body, there would be no danger." Place the onion sauce in water decreases eye burning - TRUTH When the onion is cut, its sulfur compound turns into a volatile substance which, in contact with the mucosa, causes tear effect. "This new substance degrades in contact with water and loses effect," says Professor Cassius Vinicius Stevani, from the Chemistry Institute of USP. "If the cook get cut onion into the bowl of water, even better."
Not good store eggs in the refrigerator door - TRUTH Eggs should be stored in a closed container in the refrigerator bottom. So, do not absorb environmental smells, are not exposed to temperature change and door movements, which can damage your shell, move or even pop gems. Do not cut lettuce with knife because the sheet oxidised MYTH When the cook uses a quality knife that does not happen. "To oxidize the metal has come off the knife and get in touch with the lettuce. With older knives that could happen. Today, knives available in the market do not offer this risk," explains Stevani.
The sharper the knife, minus the onion causes tears - TRUTH "Squeeze" the onion instead of cutting it enhances the release of the substance that makes the eyes water cook. If the knife is sharp, the vegetable can be cut more easily and thus decrease the release of the substance. When the meat is defrosted, it should not be frozen again-MITO When the meat is defrosted in the refrigerator, there is no danger of being refrozen, despite it losing quality in the process: have less juice and darker. Sugar helps take the acidity of the sauce tomate- MYTH The sugar masks the acidity, but not transformed. "The only way to neutralize the acid is to add a base, something like baking soda," explains chemist Cassius Vinicius Stevani. "The ideal measure [to soften the acidity] is half a teaspoon of baking soda for four cans of peeled tomatoes." It's good desalting codfish in milk - MYTH Milk alter the taste of the fish and therefore should be desalted cod "only in the water," argues Lucas Medina, teacher Senac cuisine course. Furthermore, the cod desalting milk can make more tender fish, because the milk fat meat tissue swells, it absorbs more water.
Heat stroke in boiled eggs easy peel them - TRUTH By dipping the cooked egg into ice-water, it shrinks and separates most of the shell, which facilitates therefore peeling it. To remove the film, prefers to keep them submerged. Remember that the freshest eggs have top quality but at the same time, more glued shells to clear.
The rice should be cooked with an open pan to not empapar- MYTH If respected the recipe in two parts water to a rice, it will soltinho.O fire should be turned off before you finish cooking. Then rice should rest with closed cooker for about ten minutes, so that beans absorb water and cooking is completed. Rice soaked when you have plenty of water and is overly cooked. Boil potatoes in bundles helps 'fix' the excess salt - TRUTH Potatoes absorb salt. In a sauce with much dissolved sodium, potato acts like a sponge. "The concentration of salt in the potatoes will be the same sauce, the difference is that you can remove it from there, leaving more balanced sauce. It's like 'fish' the salt," says chemist Cassius Vinicius Stevani.
To prevent the butter does not burn in the fire, mix oil - MYTH The integral butter begins to decompose when reaching 120 ° C -with or without the presence of vegetable oil, which burns at a higher temperature of 190 ° C. Salt water accelerates fervura- MYTH Pure water at sea level boils at 100 ° C. With salt, it boils at a higher temperature, therefore, it takes longer to boil. "Add salt in the water is something that should be done only by the flavor," says chemist Cassius Vinicius Stevani. The beer freezes faster if submerged in ice mixed with salt - TRUTH If respected the ratio of three ice measures for coarse salt, the ice temperature drops to -7 ° C. "The ice harder because salt absorbs heat from the water to dissolve -by it is important that salt crystals and unrefined salt," explains chemist Cassius Vinicius Stevani. For the potatoes are crispy after frying it is necessary to leave them to soak in water gelada- MYTH The potato must be at the lowest possible concentration of water. The water cools the oil and hence reduces the thermal shock. This, in turn, is what saddle tubercle and causes that it is crispy on the frying process. Ideally, including the potato is fried twice. At first, to 120 ° C, it is sealed; the second at 180 ° C, when the tuber is no longer "drop" more water will be golden. Put cold water on pasta after cooking it, so that it is 'al dente' - MORE OR LESS The cold water stops the cooking macaroni and this technique can be used if the mass is not served immediately-which is ideal. In this case, simply put olive oil, so that does not stick and, before serving, wash and reheat the pasta. This is not necessary, however, if the dough is baked in the time indicated on the package and then served.
Oil on pasta cooking water does not grudar- mass MYTH Not stick, the pasta should be cooked in plenty of water (one liter per 100 g of mass) and must be stirred constantly in the first minutes of cooking. Abundant water dilutes the starch and allows the dough cook evenly without sticking. No more, put oil in the water "makes the sauce slide mass," says the chef Fernanda Surian, the Girl finger. Eggs should be at room temperature to be cooked - TRUTH With increasing temperature, the air that is inside the egg expands and the heating is fast, the internal pressure can cause the thin shell to burst. The process should begin in natural water. Also, add salt to the water can help coagulate clear if the shell burst.  |
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Posted by: Murli dhar Gupta <mdguptabpl@gmail.com>
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