Table of Contents
This makes homemade broth particularly aromatic
Whether vegetable or meat broth, one thing always applies: Put the basic ingredients in cold water and then heat everything together. Foam particles are formed, especially in broths with meat or poultry – which can be easily removed with a slotted spoon. Don’t peel the onions! The peel gives color and flavor. And don’t chop the vegetables too roughly, because more surface brings more flavor.
Basic rule for the perfect steak
Before the steak ends up in the pan, it first needs to rest: It is best to take the meat out of the fridge 1-2 hours before roasting, it is then more relaxed in the pan. The most important trick when frying: Place the steaks in the hot fat and then do next to nothing. However, the steaks must not be too close together, otherwise no moisture can escape via steam – with the result that the meat steams rather than roasts.
This is how homemade ice cream becomes nice and creamy
The most important basic rule when making ice cream yourself: stir! This is particularly important if you prepare your ice cream without an ice cream maker. The sugar must have completely dissolved in the egg yolk so that everything combines into a homogeneous mass and the egg yolk does not settle to the bottom later when it freezes. The ice cream should also be stirred vigorously several times during the freezing process, e.g. B. with a hand blender. This way no crystals can form and the ice cream will be nice and creamy.
The perfect pasta dough
If you want to make your own pasta, there’s one rule you can’t get past: All the ingredients – including the eggs – must be at room temperature. The next rule is: if you knead pasta, you save yourself a visit to the gym. Start by heaping everything on the countertop and blending, or let the food processor do the initial blending. But then there is no alternative to further kneading by hand. Keep kneading the dough in different directions, preferably on a granite, marble or stainless steel worktop. Due to the smoothness and coolness of the surface, it detaches better than from wood. When it feels fine and nice and smooth, wrap the dough in cling film and let it rest for 1 hour.
How to properly season a potato gratin
Cream or milk – or a mixture of both – is used as the liquid for a potato gratin. Our seasoning tip: Heat the cream milk for seasoning so that it tastes better. And don’t season too hesitantly, because the potatoes absorb a lot of flavor. Apropos: For a gratin you use waxy potatoes, floury varieties would easily become muddy. The thinner the potatoes are planed or cut, the finer the mouthfeel.
Sorting out mussels needs to be learned
All mussels must first be checked before use: first smell them. If it smells of the sea and algae, that’s a good sign. Next comes the visual test: damaged mussels end up in the trash. Then wash the mussels. Be sure to sort out all those that don’t close now. After cooking, on the other hand, they must be open. Anything that is still closed or has only opened a small crack must not be eaten. When eating, use an empty shell as “tongs” and use them to peck the flesh out of the other shells.
This makes muffins really fluffy
Ideally, all the ingredients are at the same temperature, then they simply combine better. Therefore, it makes sense to get the eggs and butter out of the fridge 1 hour beforehand. And to really use “real” butter, not a light version. Here the water content is significantly higher, which ultimately affects the consistency of the muffins. And now it’s time to mix: mix dry and wet ingredients separately, then stir quickly. Do not leave the mixed dough to rest for long, but immediately pour it into the greased molds and bake in the hot oven. Very important: Preheat the oven in good time, even if you want to bake with convection. The temperature must be high from the start, otherwise the muffins will not rise.
The secret of aromatic tomato sauce
The main role in the classic sauce is played by fully aromatic and best sun-ripened tomatoes, which are mainly available in midsummer. The small cherry tomatoes often have more flavor than large beefsteak tomatoes. When not in season, it is better to use sieved or canned tomatoes. They also have the advantage that – unlike fresh tomatoes – they do not need to be skinned. (Extra tip: To skin tomatoes, scald them with boiling water and then carefully peel off the skin.) The consistency of the sauce is often a bit thicker, however. We prefer to serve the light sauce with spaghetti, but you can also use other types of pasta. Immediately mix the al dente cooked spaghetti with the tomato sauce and a little butter, place on the plates and sprinkle with Parmesan.
This is how perfect potato pancakes succeed
The trick to preparing the fritters: grate the raw potatoes directly into a sieve, squeeze them out vigorously and collect the liquid in a bowl. The potato starch will now settle whitish to the bottom and after carefully pouring off the remaining liquid, we add it back to the potatoes. This will help the rasps stick together better. Professionals lay out the sieve with a muslin cloth beforehand. This makes it even easier to squeeze out the rasps. For frying, add portions of buffer to hot fat and press ach. If they’re too thick, they’ll be too dark on the outside and won’t be done on the inside.
This makes the panna cotta nice and creamy
Panna cotta must not overcook! Rather, the cream is heated until the sugar has dissolved and then continues to simmer at a gentle temperature. Excessive heat can make them gritty or curdle. Rinse the molds with cold water before pouring in the cream mixture. First cool the panna cotta at room temperature, then cool it in the fridge and let it set. To serve, dip the molds in hot water and loosen the edges of the panna cotta with a small, thin knife. This makes it easier to turn them onto plates.
