Learn small secrets that have a big effect on food and taste. Tricks from chefs that will blow your mind.
Whether you are a beginner or an experienced chef, they exist tricks of chefs, which they only know real chefs.
They found out how to enrich the taste of every dish with the correct use of spices.
Many you throw away stems of spices, since usually only the leaves are used, but you can also use them to enhance the taste of the dish.
The most common mistakes happen when salting food, many people do not know that the taste of the dish will also improve with salting with the addition of lemon juice or vinegar.
Useful tricks from chefs
1. Do not throw away plant stems
Master chefs use the stems of herbs such as parsley or dill in many ways. One of them is to add them to stews and soups, which are slowly simmered to make the dish even more delicious. Or they make aromatic oil or vinegar from them, or they are mixed and added to butter.
2. A little lemon juice or vinegar is added to dishes
Each dish is finished "with a little acidity". This is just as important as salt - but it is often forgotten. Try using lemon juice, lime juice, or even a little vinegar as a final step to enhance pasta, stews, stir-fries, or grilled meats and fish.
3. Salt often
Instead of salting the dish at the beginning and end of cooking, it is better to add a little during the entire heat treatment. They also recommend salting from a height to distribute the spices evenly.
