Agree that you always want to rely on women in matters related to cooking and arranging kitchen space. Still, you expect understanding and a sincere desire to help from them.
Therefore, the heroes of our material in honor of March 8 decided to share with the readers of The Fashion Vibes their life tricks in the kitchen; this will help even those who don’t usually approach the quarry for a cannon shot.
Write down the secret ingredients of chefs’ famous dishes and record the most successful food combinations. We promise that with these tips everything will be fine.
Irina Lysenko, pastry chef at Atelier de Tartelette
Ingredients with a predominantly sweet taste become many times more bulky if salt is added there – sometimes a few, and sometimes reasonably more. The fact is that salt perfectly brings out the sugary flavors and “dilutes” the sweetness. For example, this technique is used in the Macadamia – Vanilla – Rum tartlet at Atelier de Tartelette – the mousse and cream are gently added, and the symbiosis of the flavor-rich ingredients finds balance and lightness.
A funny story happened to me once: I once ordered tiramisu for dessert with my friends for dinner. It wasn’t poorly made, but it tasted perfectly straight—just sweet. Then I had to ask the waiter to bring a salt shaker and after a few shakes the tiramisu stabilized and “played” the taste differently.
Alena Ofitserova, pastry chef at The Greeks
Lifehacks for making the perfect cheesecake.
For a smoother taste and texture, add a pinch of mascarpone instead of cream cheese.
For a more caramel flavor, you can add boiled condensed milk or maple syrup with honey.
It is important to remove the bubbles before baking to prevent bubbles from forming in the cheesecake. To do this, knock on a baking sheet or shape the table.
Elena Nikiforova, conductor “Shinok”
The hit of the Shinok restaurant is the homemade pies. And to make them golden, egg yolk mixed with vegetable oil is rubbed. If you need a shiny crust, do not add oil, just grease it with yolk.
Instead of butter, you can add some farm cream to the egg yolk. Add the cream to the yolks and whisk everything together – this mixture will give softness to the pastries.
By the way, pies will not dry out quickly if you add vegetable oil to the yolk.
Julia Posazhennikova, pastry chef at Buro. Tsum and Grace Bistro. Participant of the Kuznyahouse In Bloom project
The main rules that can make life easier for many housewives.
Always start with vanilla as it enhances other flavors while adding multiple flavors to doughs or creams.
If you are using a very liquid dough or filling for baking, pour them into a mold that is already in the oven (push the baking sheet lightly or grate it). So you don’t spill anything while carrying the mold to the oven.
In order for the yeast dough to rise well, open the oven at 180 degrees, close it after 3 minutes and put it in the bowl with the dough. The temperature will be great for its growth.
Maria Dementieva, Saro Chief. Participant of the Kuznyahouse In Bloom project
Organize a convenient food storage system in the kitchen. For bulk products (rice, cereals, cereals and spices), I recommend using transparent containers with tight-fitting lids. It is best to foresee the storage of all products and purchase containers that are suitable in size. If you are storing food in drawers, it is better if the lids of the containers are also transparent so you can easily see what product is inside. I also recommend labeling all containers by product type. This saves time and helps you navigate quickly.
Katya Plotnikova, owner and chef of Alma gastrobar. Participant of the Kuznyahouse In Bloom project
This is how I fry salmon fillet and duck breast: I heat a pan, add a little olive oil for frying, put it skin-side down and reduce the temperature to a minimum. Thus, the product is slowly fried until the top is slightly hot to the touch. Then quickly fry the remaining sides. So that the crust is crispy and everything in it is juicy.
Olga Morozenko is a teacher at Stanfood. Participant of the Kuznyahouse In Bloom project
Instead of a thousand words, I will talk about food combinations that will change the meal beyond recognition.
Beetroot + goat cheese + hazelnut + arugula.
Cheese + honey (jam), nuts – a classic combination for salads, individual snacks, cheese plates for wine.
Potatoes + Nutmeg – Grate some nutmeg into a casserole or mashed potatoes and see the difference.
Duck + apple or orange. And it does not matter in what form the fruit will be located.
Red fish + fennel + new potatoes – freshly baked in the oven in a paper envelope.
sage + cream. Want to make hassle-free meat sauce? Here’s a tip – steam the high-fat cream with two leaves of sage and salt.
Gayane Breiova is chef at Gayane’s. Participant of the Kuznyahouse In Bloom project
To get a crispy meat, rub the dish with marinade before putting it in the oven. It can be pomegranate juice and honey, diluted dry wine, cognac or water.
And do not rush to immediately serve the meat to the table. First of all, you need to let it cool down a bit and enjoy it.
img[srcset],img.article__image-element,img[src*=”peopletalk”]{width:100%;height:100%;padding-top:10px;}#modal-gallery, ul.mobile-hidden,div.f-article-rotator__wrapper,a.carousel__control{display:none;}
Record working life tips from female chefs and pastry chefs that will suit even those who do not know how to cook. The Fashion Vibes has appeared for the first time.
Source: People Talk
Errol Villanueva is an author and lifestyle journalist who writes for The Fashion Vibes. With a passion for exploring the latest trends in fashion, food, travel, and wellness, Errol’s articles are a must-read for anyone interested in living a stylish and fulfilling life.
