Although the technique is always the same, there is always small connotations that make this dish perfect. From there derives the kitchen of grandmothers, all their lives making any stew or recipe in the same way, but more and more perfect.
The kitchen has countless tricks and secrets, knowing all these details help a lot to create succulent dishes or dishes of a lifetime. There are many people who reach adulthood and create their dishes from precooked. They have not had the opportunity to learn something so basic and essential, and if they have It has not been possible to transmit those little lifelong tricks to them.
Basic kitchen tricks that our grandmothers pass on to us
Some little tricks that never fail are those of the typical salt shaker so it doesn't get wet. If we are always bothered by not being able to add salt when we turn over the salt shaker, we will have to add a small handful of rice grains. The rice will absorb moisture and the salt will always be at its point.
If you like to add aromatic herbs to your kitchen, you can also use fresh herbs just as you are heating the oilIn this way it will take much more flavor.
For bad smells in the fridge, we can always use an infallible trick. In a small bowl we can fill it with bicarbonate and place it inside the refrigerator, in this way it will absorb all the undesirable odors.
Legumes
Legumes also have their little tricks to know how to cook them with better rigor. In order to cook the chickpeas and that they come out very soft, it is recommended soak them 12 hours before in water. If you prefer, you can add a teaspoon of baking soda. You will be surprised by their result when you cook them.
When you are cooking the lentils or beans It is very good if at the end of cooking you add a splash or half a teaspoon of vinegar. You can also squeeze some lemon. This serves to further enhance the flavor of the dish, and it will also give it a touch of acidity.
If you want the legumes do not give you gas you can add to the cooking cumin grains. Other people prefer to scare the cooking of the legumes with a little cold water while they are cooking, just once will suffice, but there are those who do it up to three times.
Vegetables
The onion problem when cooking it brings many headaches, especially if it is too strong and it makes us cry. Taking it from the fridge will take away a lot of that itch. If you put it in vinegar you will also reduce its itchiness and if you leave it to soak in water you will make the onion much more digestible.
Eggs
The salt will help cook the eggs. For example, when you are going to cook it, it is good to add a pinch of salt in the water so that in the end you can peel them more easily. Similarly, add salt while they are frying or add a little flour, It will also help keep the oil from splattering while they are frying.
Grandmas like to throw a splash of water in the potato tortillas so that they come out much more juicy and fluffy. And in the scrambled eggs or French omelettes they like pour a little milk to make it much juicier.
The meats
For all the large roasts that you can cook in the oven, for example a leg of lamb, you can inject a little white wine or cognac into the meat and at various points. Its finish will be very juicy and exceptional.
When you are frying or barbecuing do not pretend to season the meat with salt from the beginning. Do it last, since doing it much earlier will make the meat much drier and without juices.
When you have to make blood sausage and cut it into slices, it will always be better that you pass it by some flour. In this way, when you put it in the oil and fry it, the medallions will remain whole and they will not crumble.
Vegetables
How much vegetables and fruits have more colorThey will be much more palatable. So that the green beans are left with a great color and are perfect, at the end of cooking you have to pass them through a bowl of cold water and ice and then drain.
If we have to cook cauliflower, we can hide its smell throwing in the cooking teaspoon of milk or a piece of lemon in the cooking water. It also admits to throw a piece of bread crust. You will be amazed how the odor is reduced.
The potatoes can be perfect when you go to fry them. Cut them thin and submerge them in a bowl filled with ice water. Wait a few minutes for them to get cold, drain them on a dry cloth and fry them in hot oil. You will love its finish crisp and perfect.
When you have to cook large potatoes, you can cook them for a quarter of an hour in water and then finish them off in the oven for 30 or 40 minutes. This way they will be cooked and perfect.
If you master the taste of paellas we also have a little trick to make the rice grains are loose. we can throw a splash of lemon juice and you will be able to observe how it takes another aspect.