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What did Einstein tell his chef or 11 culinary life hacks proven by science

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The kitchen is the place where we spend a considerable part of our time cooking on it and eating the fruits of our culinary creativity. It often happens that, due to our own ignorance, we carelessly spoil products or simply have no idea how to save time in cooking or make them healthier without losing taste. Not many people know that there is a book called “What Einstein told his chef. Physics and chemistry in your kitchen” written by Robert Volka, who, being a professor of chemistry, wanted to popularize science and prove that food is not only tasty, but also informative.

Oil Sprayer

The fashion for healthy eating does not go anywhere. Nutritionists and doctors recommend cooking without oil or using a minimum amount of it. Wolke advises to pour oil into a container with a spray to add to the dish just as much oil as you need.

Fresh or dried: herbs and spices

Chefs urge to use only fresh herbs for cooking. Their aroma is brighter and more saturated, and the dish as a result pleases you with its exquisite taste. However, there are such herbs that can be safely used in dried form. This, for example, oregano, rosemary, marjoram, bay leaf, thyme, sage. And parsley, basil, cilantro, mint, scallions, dill, sorrel and tarragon are best added fresh.

Air pancakes

This life hacking Volka accurately borrowed from his charming wife. If you want the pancakes to be airy, add the whites and yolks to the dough separately. Squirrels also need to be thoroughly whipped to soft peaks.

Put the eggs in hot water

It is not always easy to clean the eggs from the shell. Remember a little piece of advice: when cooking, put the eggs in hot, not cold water. In cold water, the protein will stick to the shell inside.

How to easily peel eggs

Cooked eggs? Put them in cold water, hold for a while, and then start cleaning. Try not to wait until the eggs have cooled. At high temperatures, the shell is easier to clean. By the way, it is better to start from the blunt end, since there is an air pocket there.

Cook poached egg properly

Volke advises not to immediately break an egg into the water. Take a strainer with fine holes. Break the egg into it and wait until the protein begins to drip slightly down. Then dip the sieve in boiling water. Wait for the protein to lock in, then turn the sieve over. A poached egg would be the perfect shape.

Add salt to omelet in advance.

Salt significantly affects the texture of eggs. Salt the omelet in advance and leave the egg mixture for 15 minutes. Then the dish will turn out very appetizing and tasty.

Squeeze a maximum of lemon juice

Volke advises to combine several life hacking or use a juicer. In the second case, you already get the maximum juice. But in the first you have to try: tightly press the lemon to the table, and then send it in the microwave for a couple of minutes. Voila!

Cook vegetables under paper towels.

If you want to cook vegetables in the microwave, then use the cool life hack from the book. Cut the vegetables into slices and place in a heat-resistant form, cover with paper towels in 3 layers and cook for about 5 minutes. This method is similar to cooking vegetables for a couple.

Do not rush to add salt to the stuffing

Salt in the meat should be added immediately before cooking. It works the same rule as with eggs. Salt destroys the structure of the protein, so if you add it too early, the meat will be tough.

Do not pour out the water remaining after cooking pasta.

Surely you have come across pasta recipes that advise you not to pour the water left over after cooking, but use it to make a sauce. This is not a made-up whim. Starch granules remain in this water, which make the sauce easy and uniform and prevent the paste from sticking together.

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