Here are some guidelines for smart cooks:
- Keep the food hand you use most often. grouping similar items on shelves. It accelerates the election and you can see at a glance when it's time to buy replacements .
- Organize your fridge so there is some room for leftovers. So you can easily see what is at hand and for immediate use - thereby reducing food waste .
- Mentally check your menu plans for the day. Make sure you do not have too many tasks last minute. Then think about your schedule for the preparation, planning activities take as much care as possible.
- Learn to read the recipe before starting. Do you have all the ingredients? Is there something you should do first
- dark chocolate, beat the eggs, baking -? Turn the oven if necessary, when you start preparing, it will reach the right temperature when food is ready to be cooked.
- Assemble ingredients and utensils before starting the recipe
- you'll save time and effort
- If more than one menu item called chopped food, do all the cutting time. Remember too, the onion and green pepper and frozen for later use in
- kitchen shears to chop the parsley, chives, dates, etc. It is faster than a knife.
- When planning your menu, be sure to taste, temperature, texture and contrast to keep the food to be monotonous. For example, serve a cold salad with hot soup .
- Meat and poultry can make a beautiful presentation on the set when together, but it is much more practical to serve sliced
- Serve hot foods hot, cold food! A cook-chip provides a surprise at every meal
- a few little extras like a special muffin taste, original, delicious dish, a favorite dessert, served in a new way.
Clean like you. Wash the utensils you have finished using them, soak the pots stubborn. Take care of leftovers immediately.
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