In the actual world know how to cook it is almost a merit. The fast pace of life and the scarcity of available time threaten the desire to venture into gastronomy. But more than a luxury, it is a necessity, a way of take care of food and give a home stamp to each dish. For those people who have recently become independent or simply want immerse yourself in the tasty world of food it is important to have patience, nobody is born a chef, it requires a lot of practice, time and learning some tricks.
First of all, you have to familiarize yourself with the kitchen language. Some words may be familiar but their meaning is not always known. To suffer, to sieve the brunoise they are technicalities that are not used outside of gastronomy. A little research will be enough to learn the necessary concepts. The mobile applications and social networks They are excellent tools for information.
Another fundamental step to be able to follow to the letter the recipes, it is about knowing the measures and having Utensils detailed. Standard international dimensions help control the amounts of each ingredient to use. A kitchen scale or measuring cup are basics to get started.
No need to spend a fortune and buy 50 different cooking tools. with a good chef’s knife (sharp), a nonstick teflon pan and one heavy duty oven dish enough to carry out countless recipes.
The best advice is cook a dish that you like. It is not convenient to start with recipes that are too complicated or whose taste is unknown. Motivation also includes the tasting, the enjoyment of the taste. As favorites are perfected, it’s time to jump in and experiment with other preparations.
The first attempts in the kitchen can be accompanied by some small accidents, a cut, burned dishes, excess salt, etc. To avoid hurting your fingers when cutting vegetables, there is an infallible trick. If it is circular vegetables, it may slip when trying to chop them. In this case you have to do a longitudinal cut and place them on the side that has been left flat, in this way they will be controlled and can be easily manipulated.
The cooking It is the fundamental step to make any type of recipe. The larger the brew, the lower the heat should be, and vice versa. If the food is small, a strong fire can be used. This rule is key to avoid burning recipes and getting the desired consistency.
1 cm rectangular cut. wide by 6 long. Slices are made first and then sticks. It is common in vegetables and French fries.
Thin and elongated strips of about 5 millimeters. The best thing about this type of cut is that cooking times are reduced. They are very good in wok vegetables.
Small cubes of 0.5 cm. sideways. First cut into julienne strips, join the strips and cut again in the form of dice. It is used in fruits and vegetables, also in soups and sauces.
Round shaped slices of about 3mm. Wide. Widely used for potatoes.
It consists of cutting vegetables and herbs very finely. It is used in garlic and parsley, among many others.