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Principles in cooking

principles are different. From the principle can not cook at all. But if you come prepared, it is better to cook with the principles. I like who formulated the principle of Aristotle - The principle of sufficient reason - it is a principle requiring that in the case of each statement indicates convincing grounds upon which it is received and deemed true.
In cooking, too, his principle of sufficient reason. You never heard anything similar? Then hurry to see you! Maybe you can even find enough evidence to follow these guidelines.

• In baking is very important the correct temperature. Using a special thermometer improve the taste and appearance of baked, grilled meats and vegetables. Remember that the temperature at the edges of the oven is much higher than in the center.
• Consider the conductivity and heat capacity of various materials.
• 1-Freeze souffle and ice cream in metal containers;
• 2-thaw meat on the metal surface rather than in a microwave oven;
• 3 - beat cream at low temperatures.
• 4 To reduce the cooking time of meat, roast or bake in the beginning it on high flame for 5-10 minutes, then cover with lid or foil and turn off пламя, чтобы тепло достигло внутренних частей, после чего доводите до готовности на слабом огне.
• Контролируйте текстуру блюда.
• 1-Нагревание делает белки hard and soft structure of the meat due to the fact that collagen at 70 ° C turns into gelatin.
• 2-souffle rises due to evaporation of water.
• 3-Adding Cold water at whipping protein makes the foam more luxuriantly.
• 4-If you hold the meat in salt water for several hours to 2 days, it will remain juicy after preparation.
• 5 Partially defrosted frozen meat or when you re-freeze will be tough because of the increased ice crystals.
• 6-Fish becomes juicier when cooked with lemon juice,
• 7 - on the juiciness of the meat has a positive effect pineapple juice.
• 8 - limp greens can be revived by placing in the 10-20 minutes in cold water.
• Remember that taste is 80% perceived the nose, and only 20% of the language, so in the presence of odors, even the most delicious dish will seem tasteless.
• salt in small amounts enhances the sweetness.
• salt and acid are mutually reinforcing.
• vanilla and cinnamon enhance the sweetness, and black pepper decreases.
• Capsaicin is contained in pepper, activates heat receptors and makes you feel hot.
• Buy spices whole and grind them yourself. To speed up the process add sugar or salt.
• Add coarse spices in the beginning, and thin - at the end of cooking.
• Prolonged exposure One taste and smell makes him invisible, so try to use in the finished dish a few different flavors and smells. (For example, rare inclusions lemon jelly mashed potatoes do taste potato bright.)
• smell and texture of food affect taste (eg, soft ice cream with vanilla flavors seem to sweeter than the harsh and odorless).
• Do not rely solely on cookbooks, since in your area may be a different water, temperature, humidity, height above sea level, which can not affect the metamorphosis of products.
• Experiment to support or refute their hypothesis by «экспериментальной» и «контрольной» групп и не забывайте записывать результаты экспериментов.                                                                                              blog.sibrestoran.ru