Here I decided to remember myself (and, at the same time, strain my acquaintances with questions) what culinary and kitchen tricks were in the arsenal of our grandmothers. It is understandable - a lot of time has passed since then, the products have changed, there are more products (I mean, the assortment has become more diverse), the comfort of kitchens has increased, a lot of different equipment has appeared ...
But the grannies were from those times when not everyone even had water in the tap, and therefore on the machine performed many actions that greatly simplify life, save time, make food tastier (or prettier). Why not take at least part of it into service?
And the banal incident prompted this idea: at a party they watched a friend cook. A person cooks well, he has talent and loves cooking, but there is one bad habit: he wipes his hands... That's right, about his pants. At first, about a towel, as expected, or about paper napkins, but when the process delays, then the towel is immediately lost, the napkins evaporate and on the machine the person begins to wipe his hands on myself.
Don't spit or swear. I have noticed this habit for many. So the man rinsed his hands, darted to the right, rushed to the left in search of a towel, did not see and, spitting, wiped his hands on his apron, pants or skirt. Okay, hygiene, but it's also a pity for clothes.
But back to the case. A lady from our company, watching his twitching, advised... to shove a towel into his belt with one end. Always with you, and you can always wipe your hands. Or even use as an oven mitt. Then she added:
- My grandmother always did that!
In general, the "side towel" that Marie-Antoine Karem added to the chefs uniform serves exclusively as potholder and, if suddenly the chef wipes his hands on it, and it gets wet, it should immediately change, but this is no longer the essence is important.
The important thing is that it's a handy thing. And the grandmothers used it, but we practically did not. Tell me honestly, do you do this in the kitchen?
Under the guise of remembering a few more "grandma's tricks."
- Never salt or pepper a dish made from salt and pepper shakers. It looks spectacular and beautiful - you shake it over a frying pan or saucepan with a pretty container, but as a result you never know how much salt-pepper you have shaken out of it. Salt and pepper with pinches is the best option.
- If you profiled a little and did not measure the cereal with a cup or glass, then add water "on the knuckle". That is, we measure the "depth" with a finger - it should cover the first phalanx of the finger resting on the "top" of the croup.
- When weighing or measuring honey for any dish, it is better to use a spoon and a bowl, adobe with vegetable oil. Then honey will not stick to them.
- If a chicken was cut on a cutting board, then it is best to first pour boiling water over the board, and then wash it. The boiling water will curl up the fibers that are left on the board, and the washing process will go better.
- Cutlets or other portions for frying should be laid out... clockwise! And turn it clockwise too. Thus, you always remember which piece you put in first and you do not need to lift them with a spatula, constantly checking - what is more reddened, what is less. Knowing the frying pan. you can always roughly imagine how things are going there.
- Before you send the fish to fry without breading, but in the skin, the skin must be scraped again with the back of the knife. No, without getting rid of the remnants of the shoe, getting rid of the remnants of moisture on it. This will make the fish brown better.
What do you remember?