Food processing

Suggestions for Efficient Cooking and Food Processing | Esomelodan

Does your white sauce contain lumps? With an egg whisk, white sauce, béchamel and other slow-cooked thickening sauces can be prepared faster and you won’t get a box in your finished product.

Make a gourmet oven from your open barbecue. You would like to try a new barbecue recipe, but it requires a range hood, which you may not have. Try a wok lid or any domed lid. It’s a great solution. When camping, it is a must-have item.

You’ll never have to worry about frozen baked goods again. The thought of baking shortcrust pastry probably drives you crazy. Spin the whisk until all the dough is formed into a ball and set aside. Adding a little extra liquid may be necessary if it does not form a ball. The amount of liquid you need for your baking depends on the type of recipe you are using.

They look more like rock cakes than scones. Make your scones in minutes. Scones seem to elude many people no matter how hard they try. The most common problem is over-handling. This problem is solved by using the whiz.

Also, prepare your scones as if guests or family members were already seated at the table. Because the less time you spend negotiating, the easier it will be. After adding the milk, the mixture should be relatively moist, not dry.

Turn out onto a floured surface and use your fingertips to draw in the extra four. 5 to 8 seconds is enough. Cut the scones into the shape of your choice – round or square – and gently pat them into shape.

Baking the scones in a rise oven seems to give the best results. Since the oven has not yet reached the desired temperature when the scones are placed in the oven, you need to turn it on before you start mixing the scones.

As a young yacht crew member, I learned this method of baking scones when the other crew members wanted morning tea and tried to persuade me to make it. That’s why I said I had an audience waiting.

Once the oven was preheated to its maximum temperature, the flour, butter and milk were thrown in and mixed. They were blown away and the result amazed me to no end. The fact that my mother had never been able to make scones made me unsure of my abilities in the kitchen.

When my mom was 65, I taught her how to make scones in Genius Kitchen, and she was thrilled to have finally mastered the art of making edible scones. Additionally, scones have become a standard part of morning tea.

Are your curries gummy? Do you have trouble determining whether a casserole or curry has been cooked or not? When the fat (oil) starts to rise, you know your meal is done. It begins to cook when fat comes out of pans containing meat, which cooks the meat.

Is there something you miss? Whenever your curry or casserole lacks flavor, you’ve probably wondered what you’re missing and tried to figure it out. Maybe the flavors don’t go well together.

Intangible assets are missing from the equation. If you add a little sugar, you’ll be amazed at how well the flavors blend together and sweeten. The flavors will no longer contradict each other.

Have you ever accidentally dropped the pot of salt while cooking? Have you ever accidentally over-salted a dish? To remedy this, avoid using sugar and use a squeeze of lemon juice instead.

Dishwashers irritate me endlessly. Love roasting potatoes but hate having to clean the pan afterwards? Here’s a simple, low-fat approach that’s both quick and easy. Cut each potato in half to have as much work surface as possible. Spread a small amount of margarine on the sliced ​​side of a potato. Salt and pepper to taste if desired.

Wrap the greased potatoes in foil and place them foil-wrapped side down. Seal the foil with a twist. Put in a preheated oven at 200 degrees Celsius and simmer for about 30 minutes, stirring occasionally. Once cooked, remove foil from potatoes and serve. Just throw away the foil and you’ll have perfectly roasted potatoes in no time.