Monthly Archives: May 2015

Tips to be a better Cook

 

Whenever my father comes home for lunch, tells me learn something new in the kitchen, some little trick or seemingly silly advice, but it helps you a lot at home then. The funny thing is that I think of the same thing when I go to yours and gossiping while cooking, so I’ve tried to gather all the mini wisdom in these tips to be a better cook (if possible) .

Some of you will look foolish advice and others will be obvious, but I’m sure you will find a few that seem developers, and with that I am satisfied. Moreover, as I am not omniscient, I am convinced that you have many more to contribute in the comments . Ah! And they are not in order of importance, but as I have been coming to mind.

1. Sharpen your knives

Because there is nothing more hateful (and dangerous) to try to cut with knives without sharpening. So a good sharpener or, better yet, make that a professional sharpening from time to time . You’ll see how wonderful.

2. Always use extra virgin olive oil

Because the price difference, you get an oil of a much higher quality , better resists temperatures and over time, it is healthier and, go, is much more good and tasty. And if new harvest long story.

3. Purchase quality salt

Skimp on the salt does not make sense . Even the most expensive of the salts have a negligible impact on the cost of a meal, and walk that does not change a salad, toast or a piece of meat with a salt flake quality.

4. Freeze the bread and sliced

And so you can thaw just the right amount you want and directly into the toaster. There ‘s nothing like a good toast bread in the morning without having to go down to buy bread or having to thaw a whole loaf.

5. Clear your kitchen bench

Unintentionally, things tend to accumulate on the counter. Pots, toasters, microwaves, coffee machines, grinders, blenders … we have so many things in the kitchen just having to peel and cut potatoes into a corner. Clear your kitchen, keep everything not use daily and will work much more comfortable.