Here are some guidelines for smart cooks:
- Keep your hands on the food products you use frequently. grouping of similar items on the shelves. This speeds up the selection and you can see at a glance when it's time to buy replacements .
- Organize your refrigerator so it is a place for the remains. Then you can easily see what is on hand and what needs to be used quickly
- thus cutting food waste.
- Mental check your menu plans for the day. Make sure you do not have too many last minute tasks. Then, think about your schedule for preparation, planning activities can dovetail .
- Learn to read the recipe carefully before starting. Do you have all the ingredients? Is there something you should do in the first place
- to melt the chocolate, beat the eggs, baking cakes?
- Turn the oven, if necessary, to begin preparations, so that it reaches the correct temperature of food over time is ready to be baked .
- Assemble ingredients and utensils before starting the recipe .
- youll save time and effort!
- If more than one menu calls for chopped food, do all the time cut. Remember also, chopped onions and green peppers freeze well for later use.
- Use a pair of kitchen scissors to cut the parsley, chives, dates, etc. And faster than a knife.
- When you design a menu to remember the temperature, taste and texture of food in contrast to the monotonous. For example, to serve fresh, cold salad and hot soup.
- Meat and poultry can be made more beautiful presentation on a silver platter when they are full, but is much more practical to serve them in slices.
- Serve hot foods hot, cold food cold! Smart-chef is planning a surprise at every meal - some a little extra, like a muffin special, unusual pleasure, a tasty cut, a new favorite dessert is served tavalla.
-Clean up as you go. Wash utensils, as you stop taking them, soak a stubborn pan. Make sure that unused hours.
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