1. Tips for healthier cooking
- No salt food habit. Get to know the taste of food without adding salt. Start by removing it from the dishes with salty foods like ham, cod and olives. Then avoid it in the fritters. If you put salt on food already cooked, you will need much less quantity.
- Salt added at the beginning of preparation makes food remove some of its juice, it may be convenient to cook a vegetable or might not want to do so in the flesh. Always keep that in mind.
- Learn to replace salt with natural spices. There is something for every taste and culinary preparations.
- The grated cheese can be substituted wholly or partially by breadcrumbs. It is a good choice; it does not contain fat. Also, sprinkled around the edges, it serves to make the uniform Gratin.
- To prepare any dish of eggplant, not Peles, cut them and let them soak in a bowl with salt water for nearly an hour. Then you then drain well so that they can cook breaded or tortilla. They will lose all their bitterness and win all the vitamins and fiber that contains your skin.
- Most of the chicken fat is under the skin, and fat cooking penetrates inside. Therefore, if we remove the skin to cook and avoid most of their saturated fat and cholesterol.
2. Tips on food hygiene and safety
- Never store anything that can doubt hygienically. Contract food poisoning even when food is not contaminated smells or looks.
- The most easily to contamination food are eggs, milk and broth.
- The driest products such as bread or nuts are contaminated much harder.
Products that have undergone a fermentation, like aged cheese, yogurt, butter or wine is more easily retained.
- These can be contaminated by fungi on the surface, avoid covering them with a plastic sheet.
- Hygiene when handling food is as important as the choice of products of high nutritional richness. Be cautious and careful when handling food. Proper nutrition of the family starts for hygienic control of food handling.
Cover everything properly keeps in the fridge (with plastic foil or aluminum, or covered lunchboxes). You avoid acquiring the food odors. Cover even water.
- The use of aluminum in food contact should be avoided as usual. Aluminum emerges as steam and although it does do not accumulate in the body, so avoid prudence.
- Clean small stains inside the refrigerator with a damp cloth, every time you go to put the purchase. It is easier to do with a little free refrigerator that does emptying entire interior uncommonly.
- Put in the bottom of garbage newspaper paper and on it, place the bag. Will prevent dripping when removing the bag, not realizing that you have a hole.
- Just as important it is to keep the kitchen clean as the dustbin. Frequently wash it with soap and bleach.
3. Tips on china shop
- Use right kitchen tools. The china shop should be sized so that it does not burn (the pot or pan) or stew looks bad by being too tight.
- To turn the meatballs, fritters or croquettes, or to pour oil on a fried egg, use a long-handled spoon (the wagging tall glasses). It will be comfortable and not be burned.
- Pans and casseroles anti AHD rents prevent sticking and spoil an easy dish. They also reduce the necessary amount of oil for cooking some meals.
- To keep non-stick surfaces in good condition, you úntalas with oil after each wash (especially if you use a dishwasher). If you need to stack them, separate them with a card.
- The microwave should be kept in perfect condition: clean together, as well as inside. You can clean with the steam of boiling water inside, avoiding the use of aggressive detergents.
- Pricked thermometers in meat are ideal for cooking in the oven. Thus, large pieces are not raw but juicy.
4. Safety Tips in the Kitchen
- When you are boiling water or broth, which avoids many-heated walls with flame outside the pot. Well, when you add pasta or rice, can rise foam and pour half the contents, plus moderate burn.
- Kitchen knives should be sharpened. Unsharpened knives are the most dangerous because with them you can hurt squeezing and pulling to cut.
- Use cutting boards very hard wood or plastic (resin) with legs, so you do not slip. Always cut on the kitchen table, never to pulse in the air.
- Hands should not be burned, cut, scaly or cracked. Beware.
- Always use gloves or dry rags, to grab hot pots. If they are wet, you burn your hands when stronger doing and throw you run the risk of food over and turn to burn.