Cut the onion like Gordon Ramsay
Onion is an excellent ingredient, whether in soups or as part of the main meals. But almost always we cry when slicing. The reason is the ongoing chemical process – When the knife disrupts the onion cells, the enzyme alinase is released. He reacts with other fabrics in the onion and creates volatile sulfur compounds that they rise to the eyes where they react with tears and form a slightly acidic solution that irritates the eyes. Therefore, they automatically begin to tear to get rid of the substances.
To restrict tear, You can put the onion before slicing for 5 – 10 minutes in the refrigerator. Always cut the onion cleanly and does not cause excessive “damage”. Avoid the root part where the most irritating substances. According to chef Gordon Ramsay, it is “the key to not crying onion … and you with her”.
Spices as a secret weapon of Jamie Oliver
Oliver recommends using the available but taste -rich spices and sauces that can even turn ordinary vegetables or a piece of meat into a culinary experience. What is his secret? Always have a few basic flavors at hand – olive cooking oil, extra virgin olive oil for finishing food (eg dressings), red wine vinegar, sea salt and black pepper. To do this, you can also add something more specific, such as a workchestra or soy sauce.
In addition, it is governed by the motto “quality above quantity”. You do not need much, it is important that they are of good quality. So invest in the right things, such as a quality set of knives or a good cutting board.
Best Poiled Eggs and Domestic Mayonnaise à la Alain Ducasse
The first two chefs did not need to be presented, they are largely media coverage. But who will recall in your mind when you say Alain Ducasse? It is a world -famous French chef. During his career he won 21 Michelin starswhat ranks him among the most appreciated chefs in the world.
We will tell you (or rather Ducasse), How to make a mayonnaise that always succeeds. You can become a king! To make homemade mayonnaise perfectly smooth, vThe ingredients, including eggs, must have room temperature or ideally slightly higher. This will prevent her from colliding. In addition, you should always whisk the oil in the same direction to promote even emulsifying (emulsifying = the process of joining two commonly non -mixed fluids, most often oil and water).
What about the pointed eggs like a restaurant? Ducasse recommends to break the eggs first into a bowl, heat the water just below the boiling point with a drop of vinegar and then carefully insert the egg in the center of the vortex. The whites is so beautifully wrapped around the yolk.
