Wednesday, December 30, 2009

Tips for Cooking Sauces


Broth for sauce, jellied dishes or meat juice little salt 

Not heated to the boiling sauce seasoned with butter, because it destroys the emulsion of oil with other products 

Mustard, diluted with milk instead of water stored longer and not dry. 

If you cook the sauce for main dishes, the tomato is better than frying in fats, cream and bring to a boil. 

Whenever excess bitterness of onions can be removed, cut into his noodles and the bay at the cold water. 

To store whole onions do not need to lubricate the cut butter or fat. 

What would not "cry" when cleaning up the bow, to clean it under running cold water, or just dip a knife. 

To onion burnt and had a yellowish color it should be dipped in flour. 

For vegetable sauces, at the beginning of boiled vegetables, and only at the end of cooking add spices in them. Under this arrangement, the sauce will keep its flavor and get more fragrant. 

Mustard and horseradish before cooking should be slightly scalded with boiling water, it removes the unpleasant bitterness. 

Melissa citric used fresh for cooking vegetable salads, vegetable sauces and soups.

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