10 tips for cooking in express mode

To cook pasta, it is not necessary to wait for the water in the pan to boil. Professional chefs advise taking a frying pan with high walls, pour cold water into it and immediately add the pasta. They assure there won’t be a difference, but the pasta will cook faster and won’t stick (although the latter only applies to high quality durum wheat products).

You can soak rice, buckwheat, beans, peas, lentils,. First of all, this will get rid of phytic acid, which is not absorbed by the body and prevents the absorption of nutrients. And second, reduce the cooking time. Soaking cereal is most convenient at night, pouring it with cold water and covering the dishes with cling film.

To easily remove seeds from vegetables, use a special ice cream scoop. It has sharp edges, with which you can easily remove seeds from zucchini, cucumbers, peppers and pumpkins.

A banana peel will help the meat boil quickly. Simply add it to the pan where the meat is cooked, and when cooking, wrap it around a steak or fillet, secure the structure with a thread and send it to the oven.

Overcooked rice over the weekend? It can be frozen and then used within a week. Place cooled cereal in a container or plastic bag. And when you need an extra ingredient for a salad or vegetable stew, take it out of the freezer, put it in a bowl, add water and thaw under running hot water.

Did you cut any vegetables or herbs for the soup? Send leftovers to the freezer and you’ll have a blank for next time. You can also do this with bananas, which start to overripe and darken. Cut them into pieces and freeze. They can be added to milkshakes or smoothies.

Peel the garlic in advance and leave it on the table for a while to add to the dish at the very end. The fact is that garlic quickly burns during frying, darkens and begins to taste bitter. But that’s not all. Garlic cloves contain allin and an enzyme which, when combined, forms allicin, a beneficial compound. But until the garlic is peeled, the enzymes are separated from each other, so you need to release the cloves in advance by breaking the membranes.

To quickly defrost meat or chicken, many housewives use a microwave oven. But we recommend doing it in stainless steel cookware. A stainless steel bowl or baking sheet will do. The thermal conductivity of metal is higher than, for example, porcelain or ceramic dishes, so the defrosting process will take less time.

Take foil, cover a baking sheet with it and fold the partitions with it. So you can place blanks for different dishes in each compartment and cook them at the same time. Just make sure the design is “airtight” and the juices don’t mix.

All you need is a clean plastic bottle: carefully crack an egg into a bowl. Squeeze the bottle slightly in your hand, bring the neck towards the egg yolk and release the bottle slightly so that the yolk is drawn in. Squeeze the yolk onto another plate. This operation will only take two seconds.

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