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11 culinary life hacks that are confirmed by Einstein

Scientists have not one secret in their arsenal, which can be used in cooking in order to simplify the process of cooking different dishes.
Professor of Chemistry, Robert Wolke, in order to popularize science, he decided to show everyone how to use scientific principles in cooking. To this end, he released a book called “What Einstein told the chef. Physics and chemistry in your kitchen. ” To your attention a few interesting culinary life hacking.

1. Tasty and juicy burgers
To make the right burger, you need to know the secret of cooking the main component – burgers. It consists of the time when salt should be added to the minced meat. This should be done immediately before frying, because if you do it earlier, the salt will destroy the structure of the protein and the cutlet will be tough. There is a life hack to evenly fry the patty: first form a ball, then gently press it with your hand to the board. Press the cutlet slightly in the center to form a dent. Thanks to this trick, the cutlet will fry evenly around the edges and in the center.

2. Perfect vegetables in the microwave
An interesting advice from the book will help to cook in the microwave delicious and healthy vegetables. The author recommends cutting them into pieces, put them in a bowl and cover with three layers of paper towels. You need to cook for about 5 minutes.

3. Only delicious and beautiful omelet
It turns out that the consistency and taste of an omelet also depends largely on when salt is added to the eggs. Culinary life hacking from Wolke – add salt to the egg mixture beforehand and hold it for 15 minutes before pouring it into the pan. Few people do that, but it’s worth a try.

4. The secret to making the best steak
There are scientific lifehacks and advice on how to make meat softer. For this you need to marinate it with fruits that are rich in enzymes – chemical reaction accelerators. It is best to use pineapple, fig or papaya. Fruits will not only make the upper layer soft, but also add pleasant sweetness and aroma.

5. Reheating
Another secret concerns the heating of the steak, because if you put it back in the pan or use the microwave, the degree of roasting will change, and the meat may turn out to be rubber. Send the meat to a vacuum bag with a clasp and dip it in hot water (temperature 60-70 °). This is enough to warm up the steak, but remained tasty and juicy.

6. Fluffy and aerial pancakes like a cloud
Always wondering how you can cook lush pancakes? Now you will learn this secret, which is quite simple. It is necessary to add proteins and yolks to the dough separately, and the first ones should be thoroughly whipped until soft peaks.

7. The secret to making Brussels sprouts
Small cabbage cabbages are not only attractive, but healthy and tasty. Here are just a few who really know how to cook it properly, so that the cabbage is perfect. If the Brussels sprouts overexpose on the stove, it will taste bitter and smell unpleasant. Layfkhak described in the book Wolke: cut the cabbages into halves and cook on each side for three minutes. Another tip – it is better to cook such cabbage with animal fat, for example, with bacon.

8. To sauce was not “drunk”
Wine sauce is great for meat, but it must be properly prepared. So that it does not turn out to be “drunk”, you need to add alcohol at the very beginning of cooking, otherwise the wine will not have time to evaporate, since the water will attract ethanol molecules.

9. Learn to cook the right poached egg
Even experienced housewives cannot cook poached eggs the first time. Let’s correct these statistics. No need to break the egg directly into the water, it is better to use a fine sieve. Break an egg into it and wait a while until the protein begins to drip slightly. Immediately after that, dip the sieve in boiling water and wait until the protein coagulates, then turn the sieve over. Believe me, poached egg will be perfect.

10. An interesting method of using oil
Oil is included in the recipes of many dishes, and pouring it out of the bottle is not always convenient and often it is not possible to control the volume. Volke recommends using a sprayer for oil, which can be bought in stores or use any container with a sprayer. As a result, the required amount of oil can be easily added to the dish.

11. Fresh vs dried herbs
Herbs are used to prepare various dishes, but only some are recommended to be used fresh, while others are recommended to be used dry. Better its flavor and saturation in dry form reveals laurel, thyme, sage, oregano, rosemary and marjoram. In its fresh form, parsley, basil, cilantro, mint, green onions, dill, and sorrel are more effective.

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