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8 Tips for Cooking Fish for Sushi

With these tips, you will have the most delicious sushi ever!

  1. Moisten the fish with a damp cloth to make it easier to remove the scales. Holding the fish head firmly, scrape off the scales with a knife or grater in the direction from the tail to the head.
  2. Do the same for the other side of the fish. When cutting fish, always hold it by the head or tail. Place the fish belly towards you with the head on the left side. Peel back the fin with a knife and cut deeply into the flesh at the edges of the gill covers towards the pelvic fin until you cut the spine. Separate the head, then remove the insides.
  3. Then rinse the fish thoroughly in salted water, especially you gutted abdominal cavity. Dry the fish with a cloth. Place the fish obliquely on a cutting board with the tail facing you so that the belly is facing to the right. Cut from the pelvic fin to the tail. Flip those fish. Along the back of the carcass, cut the flesh to the ribs from right to left.
  4. Flip the fish to the other side along the axis. Use the edge of a knife to cut through the flesh at the edges of the bones that form the rib cage. Separate the body from the carcass. Flip the fish bones down and separate the flesh from the spine from the tail to the head.
  5. Flip the fish axially to the other side. Separate the flesh from the spine at the base of the tail. Free the body. Remove the remaining rib bones from the fillet.
  6. Place the body on a cutting board, skin side down, with the tail piece to your left. Make an incision at the base of the tail, grab the skin with your left hand, insert a knife between the skin and the flesh and use a sawing motion to separate the skin from the flesh.
  7. Use tongs to remove the remaining bones in the meat.
  8. If the body is too long, cut it in half along the line of the spine.
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Cooking Tips

6 Beef Cooking Tips That Will Help You

Due to ignorance of how to cook and from what, people very rarely cook for themselves an exquisite, very tasty, and healthy dish called a beefsteak. Cooking a steak at home and delighting loved ones with a culinary masterpiece is not at all difficult if you know all the subtleties and secrets.

For a perfect dish, first of all, you need to decide on what to cook it, and then go directly to the meat.

So, since the distant past, it has been recommended to cook a steak on a wire rack. Today this can be done not only in nature but also at home by purchasing an electric grill. The dish will turn out to be no less tasty than over an open fire. Choose the right equipment, taking into account all the nuances and details.

When you have already decided on the choice, you can safely move on to cooking meat.

It is important to follow several rules and adhere to them:

  1. it is better to cook a steak from aged marbled meat, before cooking it must be wiped with a napkin so that it is completely dry;
  2. the most optimal cut thickness should be 2.5-3 centimeters, this is a very important point;
    when cutting a cut, remember the main rule: it must be cut across the fibers;
  3. before putting the steak on the grill, make sure that it is heated to the required temperature and does not smoke, otherwise, the cut will burn out on the outside, but inside it will remain raw;
  4. the grill surface should initially be as hot as possible. After laying the steak on it, the temperature must be reduced, for uniform frying and preservation of taste;
  5. after cooking, the meat must be removed from the grill and left to rest for 5-10 minutes;
  6. serve the delicacy on warm plates (or special wooden planks) and use well-sharpened knives.
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Cooking Tips

4 Tips for Cooking Sushi Rice

These tips will definitely come in handy 🙂

  1. To make sushi, the rice should be small and round. However, in order not to be mistaken in your choice, I advise you to purchase rice specially made for sushi. The first step is to rinse the rice several times in order to wash the rice powder. After that, it is very important that all the water is glass, so leave the rice in a colander for half an hour. Then you need to fill the rice with water, one to one. Bring rice to a boil, cook for 1 minute, cover and cook over low heat for 15-20 minutes. Remove the rice from heat and let stand for another 10 minutes without opening the lid.
  2. Put the rice in a wide bowl and pour the rice vinegar over it evenly (use 1 tablespoon of vinegar for 1 cup of rice). Then quickly stir the rice with a wooden spatula. If you stir slowly and smoothly, the rice turns into porridge. Then the rice needs to be cooled. If you can’t find sushi vinegar, you can make it yourself. 1/3 cup table vinegar, 2 tbsp tablespoons of sugar and 1 teaspoon of salt, stir until the grains dissolve in the liquid.
  3. Polished white rice can be dyed in a variety of colors to add contrast to the finished meal and give it a festive look. If you use red plum vinegar instead of apple cider vinegar to make the vinegar mixture, the rice will turn pink. If you add one teaspoon of turmeric to the water before boiling the rice, the rice will turn out bright yellow. If you mix two tablespoons of ground seaweed into ready-made sushi rice, it will turn soft green.
  4. And now, the sushi rice is ready. Now you need to decide what kind of sushi you want to make. There are several types of sushi: Nigiri is a type of sushi that is sculpted by hand. Blind rice is served on lettuce leaves with a slice of raw fish on top of the rice. Futomaki are large rolls that are prepared with several fillings (usually five). Temaki are nori rolled into buns filled with rice with any of the fillings. Uramaki is sushi with rice on the outside.
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Food

8 Secrets to Cooking Delicious Charlotte

Even taking into account the simplicity of making a pie, there are certain subtleties and secrets, knowing which, you can cook the perfect charlotte – lush and tall, which will not grow stale over time, and not a single unbaked crumb will remain in the cake.

  1. Put the thinly sliced apples in a mold and cover with the dough, give the dough a little time to fill the voids between the apples.
  2. It is better to use a high baking dish with a diameter of 21-24 centimeters; in wider forms, the pie will turn out to be not so high and lush.
  3. Charlotte is baked for 30-40 minutes at 180 ° C in a preheated oven. This is where the first mistake lies, which inexperienced cooks make. Make sure to preheat the oven at least 15 minutes before baking the pie.
  4. A small heat-resistant container of water can be placed on the bottom of the oven. The water will gradually evaporate, and the charlotte will be baked in a little humid air, and pies are very fond of it.
  5. Never open the oven when baking charlotte. From any draft, the biscuit will settle and turn into a sticky, dry and hardly edible mass.
  6. When the cake is browned, turn off the oven, but do not open it. Let the charlotte stand there for another 10-15 minutes. This trick will help preserve the splendor and height of the biscuit.
  7. The readiness of the pie can be determined by the color of the top and sides of the charlotte. The cake should be fairly browned, but not start to burn.
  8. It is best to serve charlotte hot, 15-20 minutes after cooking. A ball of creamy ice cream or sour cream will perfectly set off the taste of a fragrant, hot pie.
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Food

5 Sushi Cooking Secrets

Only professionals who have perfected their skills for years can tell about the secrets of making perfect sushi. Just cook rice and just chop fresh fish? Not so simple! We got first-hand information about the little tricks – talking with an expert of a Japanese restaurant chain.

  1. Buy regular white rice and you’ll never boil it to perfection. You need round grain or special Japanese rice. Fish also has its own subtleties. With the one that lies on the ice in the supermarket, you can never be sure that its shelf life has not expired or is not close to that. In addition, such fish are often weathered and hygiene suffers. We recommend taking fish fillets in a vacuum, on which the production and expiration dates are stamped on the package, and not printed on a sticker – they are often re-glued.
  2. You can use a rice cooker, but a multicooker will do. Cook in the “Rice / cereal” mode for no more than 25 minutes. Do not stir the rice to avoid damaging its texture. The correct consistency of rice is not to leave it al dente, but also not to digest it. To make the rice easy to shape, it should be seasoned with a special dressing made from rice vinegar, salt, sugar and Kombu algae (you can do without algae, as this is already a “professional” level).
  3. It is very simple to clean fish fillets from bones: run your hand “against the grain” and you will feel where the bones are hidden. Tweezers are the best way to remove bones. It is necessary to cut fish fillets with a very (VERY!) Sharp knife against the fibers at an angle of about 45⁰. We never drank fish! Try to cut 1 piece at a time (for which, in fact, we need a very sharp knife). Remember – it is extremely important not to damage the fiber structure so that the fish pieces do not fall apart.
  4. There is a concentrated soy sauce, which must be diluted with boiled water before use, and there is a ready-to-use one. Pay attention to the label. Check the composition – there are only 4 (!) Ingredients in an authentic soy sauce: soybeans, salt, wheat and water. Keep in mind that in glass containers the sauce will last longer than in plastic containers. The stores sell dry wasabi powder, which turns into a sauce we are used to when mixed with boiled water at room temperature. Choose the consistency of the sauce to taste: the more water, the more liquid and less spicy the sauce will be. Do not mix wasabi with soy sauce in the same container. The Japanese do not do this, and they certainly do not soak the whole sushi in this solution, because the rice will become too salty and crumble right in the gravy boat. Sushi should be dipped in soy sauce from the side of the fish, and a little wasabi should be applied directly to the slice you are going to put in your mouth.
  5. Going the simplest way and getting by with ordinary processed cheese will not work – it does not suit the taste of nori, fish or seafood at all. The most suitable option is, of course, Philadelphia cheese. But there are also more budgetary, but no less tasty and suitable options – Buko and Almette cheese. As a last resort, you can add Viola or Feta cheese, but the taste of such rolls will be noticeably different from what we are used to eating in specialized restaurants.
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Cooking Tips

5 Tips for Cooking Charlotte

Delicious, delicate and fragrant pie, charlotte, familiar to most of us from childhood. Traditional charlotte is made from apples. Antonovka is rightfully considered the best apple for charlotte. Incredibly aromatic, with a pronounced sourness, Antonov apples perfectly set off and complement the taste of sweet biscuit.
These tips, multiplied by your skill and imagination, will more than once help you please your friends and loved ones with a delicious and fragrant charlotte.

  1. Making a biscuit for charlotte is very simple. To do this, you need to separate the whites of the four eggs from the yolks, cool them and beat them separately until a stable foam. Continuing to beat, gradually add 1 glass of sugar and 1 glass of flour to the proteins. At the very end, add four yolks and beat together again. The biscuit prepared in this way will not settle, but will turn out to be fluffy and tender.
  2. It is important not only to properly prepare the dough for the biscuit, but also to bake it correctly. Charlotte is baked for 30 – 40 minutes at 180 degrees in a preheated oven. This is where the first common mistake lies. Be sure to preheat the oven at least 15 minutes before placing the charlotte in it!
  3. In an insufficiently preheated oven, the charlotte will burn on top, but it will not bake inside. The second important note – never open the oven when baking! From any draft, the biscuit will settle and turn into a sticky, dry and hardly edible substance.
  4. Additional shades of taste and aroma will add spices to charlotte. Don’t be afraid to fantasize Try adding some vanilla sugar or lemon peel to the biscuit dough. Add ground cinnamon, nutmeg or cardamom to the apples. Even a pinch of ginger or ground black pepper will not spoil the taste of the cake at all, but will give it a mysterious charm and light piquancy. But when adding spices, try not to overdo it.
  5. It is important and correct to serve charlotte to the table. Like any other sweet cake, charlotte can be served with tea or coffee, or it can be served as an independent dessert. It is best to serve charlotte hot, 10 to 15 minutes after cooking. A ball of creamy ice cream or sour cream will perfectly set off the taste of a fragrant, hot pie. Making sour cream is not at all difficult. Beat a glass of sour cream with a high fat content (25 – 30%) with a mixer until firm peaks. Mix four tablespoons of powdered sugar with a packet of vanilla sugar and add to the sour cream. Mix everything thoroughly and beat again, as it should.
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7 Wise Cake Cooking Tips

The skill of making cakes at home can be learned very quickly, even if you had no previous experience in making pastries and baking. But this is possible only if you listen to the advice of experienced chefs. Then you will not only learn how to cook beautiful and delicious cakes for your family, but also bring additional income to your family’s pocket with your hobby.

  1. You need to start with a simple recipe, or even better with cupcakes or simple pies. Having honed your baking skills on them, you can proceed to more complex recipes and baking cakes for cakes and pastries.
  2. Having chosen a cake recipe for an experiment, you do not need to immediately rush into the kitchen to check for the availability of necessary products, run to the store for missing ingredients, etc. Sit down, open your computer and carefully study all the subtleties of cooking, techniques and techniques used by more experienced pastry chefs … It will not be out of place to pay attention to the mistakes they made, because here you can do without personal experience, and make cooking your own cake a pleasure.
  3. The moment of decoration is also very important. You should not immediately rush to extremes and take up complex techniques – decorating with mastic, mirror glaze and curd cream. If you want to make a pleasant surprise, but are not yet very friendly with the creation of cakes, then choose a simple cake recipe and find out what kind of icing for a cake is easy to make. Having evaluated your capabilities objectively, you will make your cake the main decoration of the table.
  4. If you have free finances, then you can take a master class. With a few lessons from a pro, you will have knowledge that took a long time to get through trial and error. Plus, baking your first cake under the guidance of an experienced chef is worth a lot. So you will deprive yourself of unnecessary hassle and a lot of spoiled food. And by the way, you can save money on school if you have a grandmother who bakes delicious cakes from your childhood.
  5. The process of making cakes is a kind of philosophy, therefore, choosing such a hobby for yourself, ask what they bake in different countries on different holidays. At the same time, this way you can diversify your family’s festive table.
  6. You need to learn to bake gradually. It doesn’t happen that unexpectedly you bake croquembush. And don’t be upset about small failures. Remember, every professional was once an amateur. Simply, he has already passed the thorny path of training, and you are at the beginning.
  7. Buy a good cookbook with baking recipes. Even in the cheapest edition, you can find many useful tips.
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Cooking Tips

10 Cool Cake Cooking Tips

Do you want to be able to bake the most delicious cakes? Then these tips will definitely come in handy!

  1. The whites whisk well if they are fresh and chilled. It is best to do this in a cool place.
  2. Yolks with sugar are easier to grind slightly warmed up.
  3. Before use, it is better to dilute soda with water, or mix thoroughly with flour.
  4. The glazed product does not dry out for a long time and is better preserved.
  5. A filled cake must be left standing for at least half a day to acquire the appropriate flavor.
  6. The fruit pie will be especially juicy if you put a layer of curd under the fruit.
  7. The fruit is sprinkled with sugar at the end of cooking, otherwise it will ooze too much juice.
  8. Products made from unleavened dough will be crumbly if you add a spoonful of cognac to the dough.
  9. The icing for cakes and cookies can be colored red with beet juice and orange with orange juice.
  10. You can get a good icing by melting chocolates and mint candies, adding a couple of tablespoons of water or milk.
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6 Helpful Dessert Cooking Tips

Do you want to cook the most delicious desserts? We will help you with this 🙂

  1. It is better to prepare fruit salads in advance so that the fruit has time to release its juice and create that unique, incomparable fruit bouquet.
  2. Fruit salads can be made from a wide variety of fruits, it is important that not all fruits are either sweet or sour.
  3. If there is no time to infuse fruit salad, then pour some fruit liqueur into it.
  4. Stale eggs do not beat well, so we select only fresh eggs.
  5. To determine whether an egg is fresh or not, it is immersed in a 10% solution of ordinary table salt. Fresh eggs will sink to the bottom, spoiled ones will float, semi-fresh ones will be between the first and second.
  6. Slightly heated yolks grind faster than cold ones.
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Cooking Tips

7 Tips for Cooking Charlotte

Charlotte is probably the most popular apple pie. From our article, you will see that the preparation consists in simple mixing of the ingredients, as a result of which an airy sponge cake with the most delicate apple filling is obtained.

  1. Traditional charlotte is made from apples. Antonovka is considered the best apple for a pie. The pronounced sourness of Antonov apples perfectly complements the taste of sweet biscuit.
  2. Add vanilla, cinnamon, nutmeg, or cardamom to the batter for a flavorful pie. A pinch of ginger will add a light piquancy to the cake. When adding spices, don’t overdo it.
  3. Finely grated lemon zest will give the charlotte taste a finishing touch.
  4. Sugar can be replaced with honey. Put the chopped apples in a bowl with honey. If the honey is candied, then melt it first.
  5. The first thing to do before you start making charlotte is to turn on the oven. Preparatory procedures will take 15-20 minutes, during which time the temperature should rise to 180-200 ° С
  6. Making a biscuit for charlotte is very simple. To do this, you need to separate the whites of the four eggs from the yolks, cool them and beat them separately until a stable foam. Continuing to beat, gradually add 1 glass of sugar and 1 glass of flour to the proteins. At the very end, add four yolks and beat together again. The biscuit prepared in this way will not settle, but will turn out to be fluffy and tender.
  7. Apples for charlotte are washed and wiped dry, cut into slices or pieces, while removing the core. Some housewives recommend peeling the peel from the apples, but this is unnecessary. When baked, the rind becomes soft and gives the taste a sour taste.
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