There are several useful techniques and how to tips to turn out delicious recipes.
Deglazing is one such important technique that can change a good tasting recipe to a great tasting one.
Deglazing a pan The next step to sauteing is deglazing.
When you fry or saute ingredients a brownish residual is left sticking to the pan.
It is the left over food particles also known as fond.
These particles are actually formed from the caramelization of natural sugars of the ingredients being fried and contain a lot of concentrated flavour.
What you need to do is, take some liquid which is stock, wine or water and pour it to the pan.
Then put the pan back on the heat and lightly scrap out these particles.
If the recipe contains high amount of fat, that can be moderated with the use of acidic liquids to deglaze like lemon juice and wines.
The liquid which has been added to the pan can be used in multiple ways.
Firstly it can be re-added to the recipe being cooked.
Or the flavour can be intensified with the addition of some herbs and spices to the liquid.
Even flour can be added to make the mix thick.
Or lastly it can be used in the making of a sauce base.
Cooking techniques such as deglazing are generally more popular with meat than vegetables.
Caramelizing Yet another type of browning process which follows sauteing.
Once the pan ingredients turn translucent by sauteing ingredients keep cooking to the point that they turn brown.
This brings out the natural sweetness in foods, and intensifies flavour and aroma of the dish.
Other flavour enhancing tips are: Toasting spices and nuts releases their natural oil and brings out incredible flavour.
Slow cooking is a great way to enhance flavour especially when making gravy or curry based recipes, stews and soups.
Use butter (mainly western cooking) instead of oil, as it gives out more flavour on heating and enhances recipes as long as used modestly.
Another way is to use ingredients which complement each other.
If you find dark leafy greens bitter, add some fat and acid when heating, so that the flavour mellows down.
All these tips and tricks can help in bettering cooking techniques, to churn out more delicious recipes.
To view more articles on vegetarianism visit my website
Deglazing is one such important technique that can change a good tasting recipe to a great tasting one.
Deglazing a pan The next step to sauteing is deglazing.
When you fry or saute ingredients a brownish residual is left sticking to the pan.
It is the left over food particles also known as fond.
These particles are actually formed from the caramelization of natural sugars of the ingredients being fried and contain a lot of concentrated flavour.
What you need to do is, take some liquid which is stock, wine or water and pour it to the pan.
Then put the pan back on the heat and lightly scrap out these particles.
If the recipe contains high amount of fat, that can be moderated with the use of acidic liquids to deglaze like lemon juice and wines.
The liquid which has been added to the pan can be used in multiple ways.
Firstly it can be re-added to the recipe being cooked.
Or the flavour can be intensified with the addition of some herbs and spices to the liquid.
Even flour can be added to make the mix thick.
Or lastly it can be used in the making of a sauce base.
Cooking techniques such as deglazing are generally more popular with meat than vegetables.
Caramelizing Yet another type of browning process which follows sauteing.
Once the pan ingredients turn translucent by sauteing ingredients keep cooking to the point that they turn brown.
This brings out the natural sweetness in foods, and intensifies flavour and aroma of the dish.
Other flavour enhancing tips are: Toasting spices and nuts releases their natural oil and brings out incredible flavour.
Slow cooking is a great way to enhance flavour especially when making gravy or curry based recipes, stews and soups.
Use butter (mainly western cooking) instead of oil, as it gives out more flavour on heating and enhances recipes as long as used modestly.
Another way is to use ingredients which complement each other.
If you find dark leafy greens bitter, add some fat and acid when heating, so that the flavour mellows down.
All these tips and tricks can help in bettering cooking techniques, to churn out more delicious recipes.
To view more articles on vegetarianism visit my website
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