En İyi Yemek Yapmanın Püf Noktaları

Yemekleri daha lezzetli hale getiren, onu farklılaştıran püf noktaları.

Çorba Yaparken Dikkat Edilmesi Gerekenler

  • Çorbanızın tuzu fazla kaçtıysa, bir patatesi kabuklarını soyup ikiye kestikten sonra, çorba tenceresinin içine atın.
  • Çorbanız çok sulu olduysa, hazırlayacağınız bir meyaneyle kıvamını ayarlayabilirsiniz. Bunun için iki kaşık eritilmiş margarine bir kaşık unla karıştırıp ve bu karışımı pişmekte olan çorbanıza yavaş yavaş ekleyin.

Pilav Yaparken Dikkat Edilmesi Gerekenler

  • Pilavı tutturmak önemlidir. Eğer pilav suyunu çektiği halde pirinçler hala sertse, ¼ ölçü sıcak su ilave edin ve pirinçler suyu çekinceye kadar pişirmeye devam edin.
  • Pilav yaparken pirinçlerin dibe çökmemesi için bir çay kaşığı limon suyu katın. Ayrıca limon pirinçlerin beyaz kalmasını da sağlar.

Bayat Ekmek

Bayatlamış ekmeklerinizi dilim dilim yapıp aralarına sarımsaklı Sana sürüp folyoya sarın. Yüksek ısıda fırında pişirin. Lezzetine doyamayacaksınız.

Pasta,Kek

Pastalara kattığınız fındık, ceviz, v.s.’nin dibe çökmemesi için una buladıktan sonra karışımın içine katın. Böylece piştiğinde pastanın içine eşit bir şekilde dağılmış olurlar.

Kızartma Yaparken

  • Kızartma yağının ideal sıcaklığa geldiğini anlamak için kızartılacak malzemeden küçük bir parçayı yağa atın. 20 Saniyede yüzeye çıkıyorsa yağ istenilen ısıdadır. Kızartma süresince yağın ısısı sabit kalmalıdır. Bunun için kızartma kabına bir seferde fazla yiyecek koymamaya dikkat edin.Yağın ısısının düşük olması yiyeceğin yağ çekmesine, yüksek olması ise, yanmasına neden olur. Yağın sıcaklık derecesini anlayabilmek için, içine küçük bir ekmek parçası atın.
  • Eğer ekmek altın sarısı rengi bir dakikada alırsa yağ 175 °C, 40 saniyede alırsa 190 °C, 20 saniyede alırsa 195 °C‘dir. Yumuşak dokulu yiyecekler kızartılırken, yüzeyinin zarar görmemesi için yiyecek bir bulamaca (un, yumurta veya galeta unu) batırdıktan sonra kızartılır. Bu tür yiyecekler kızartılırken yağın bozulmaması için, kaplama maddesinin fazlasının atılması gerekir.

Süt Kesilmesinde

Sütün kesilmemesi için sütü kaynatırken içine bir tutam karbonat ekleyin

Patates

  • Soyulmuş patateslerin kararmaması için su dolu kaba koyun ve içine tuz katıp karıştırın.
  • Tatlı patatesler pişerken eklediğiniz bir dilim limon rengini korumasına yardımcı olur.
  • Patates püresinin daha kabarık olması için bir çay kaşığı kabartma tozu ekleyin.

Ölçü

Tarifte eğer yumurta büyüklüğünde tereyağ diyorsa dört yemek kaşığı kullanın

Un Topaklanması

Una biraz tuz eklerseniz topaklanmasını önlersiniz

Hamur

Mayaya bir çay kaşığı şeker karıştırmak daha iyi kabarmasını sağlar.Yaptığınız ekmek olsa bile şeker kullanabilirsiniz, korkmayın. Ancak tuzu direkt olarak maya ve suyla karıştırmamaya dikkat edin. Tuz kabarma eylemini sonlandıracaktır.

Maydanoz Saklama

  • Tadını ve tazeliğini koruyabilmesi için maydanozu doğrayın ve kilitli poşete koyarak dondurun. Maydanozları bu şekilde derin dondurucuda 8 ay boyunca saklayabilirsiniz.
  • Yeşillikleri doğrarken kesme tahtasına biraz tuz serperek dağılmalarını önleyin.

Sütün Dibi Tutarsa

Sütün dibi tuttuğunda süt henüz çok sıcakken tencereyi soğuk suyla ıslatılmış bir bezle sarın, koku yok olacaktır.

Karnabahar

Karnabahar pişerken rengini koruması için suyuna limon suyu ya da sirke ekleyin. Süt katarak da renginin kar gibi beyaz kalmasını ve koku yapmamasını sağlayabilirsiniz

Yağ Sıcaklığı

Yağın yeterince kızıp kızmadığını anlamak için tahta kaşığı tavaya değdirin, baloncuklar tahta etrafında toplanıyorsa hazır demektir

2787 YORUMLAR

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