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Untold Cooking Secrets
Posted on: 26/Sep/2015 2:31:03 PM
Cooking comes out of practice. We practice trial and error method in trying new dishes, learn from our friends or try cooking under circumstances when there is no body to serve you a plate of food and you`re left alone to care for yourself. Nobody is naturally talented in getting the perfect taste from a sauté chicken or good at blanching veggies.
Here are few untold, but necessary tips for all those who are new to cooking.
Par cooking:
Par cooking is the short for partial cooking. This is the method of cooking in which a dish is partially cooked now and fully cooked later just before the serving time. This technique has been in practice since a long time. This is practiced on dishes that get dried out very easily. Par cooking helps in retaining the moisture and flavor of dishes at the time of serving which on the whole makes the dish tasteful. With this, you can also avoid reheating the dish.
This method of cooking is common among people. This is mainly about the time of cooking and the recipe cooked. This depends on the food you cook and the way you intend to complete it.
Blanching:
Blanching is quite similar to par cooking, but this is faster, shorter and the process is mainly meant for fruits and veggies. This is a very simple method and it’s widely practiced in restaurants to make the vegetables taste delicious.
Method:
Take a pot full of water either salted or unsalted based on the dish you want to cook, and boil it. Put all the fruits and vegetables into the boiling water for a short, specific time period for about a few minutes. Following this, remove the fruit or vegetable from the boiling water and put it inside cold water so that it doesn`t get cooked anymore. This method is suited for items that you want to get cooked, but have its texture and color retained in it. Here are some of the popular fruits and vegetables that are blanched often:
Green beans, asparagus, stalk vegetables, carrots, parsnips, and starchy vegetables are often blanched.
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