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Ten cooking techniques, step by step, with solutions for aqueous dips, lumps and crazy sauces.
A thick dip starts before mixing.
Place a sieve with a clean cloth above a bowl; leave yogurt covered in the refrigerator. Rasp cucumber separately, squeeze firmly and mix only afterwards. Add acid and oil in little bits.
Too thin? Let the loose ingredients leak for longer. An already mixed dip can correct with extra thick yoghurt, but also thins the taste.
Apply in the recipe →Soft flesh is more important than an exact clock time.
Insert the eggplant, grate at 220 °C and check from about 35 minutes. Allow to cool enough to handle. Create, let leak and chop or crush.
Bitter or watery? Check the yarn, drain and taste before adding a lot of lemon or garlic.
Apply in the recipe →A dressing doesn't have to be permanently bound.
Beat lemon juice with a pinch of salt. Add oil gradually while knocking, or shake everything in a well-sealed pot. Shake again just before use.
Separating the layers? That's normal with ladolemono; remixing helps.
Apply in the recipe →Gradually bring eggs to temperature.
Beat pasteurized eggs with lemon. Add warm broth spoon for spoon while beating. Then heat softly and keep stirring; avoid cooking.
Flakes? Temperature was too high or rising too fast. Take from the fire. A crazy sauce is hard to fully repair.
Apply in the recipe →Less water usually means a more concentrated taste.
Leave without a lid to boil and stir regularly. Do not taste until the end on salt. For the cold pepper cream you use thick dairy and cooling time instead of boiling.
Too thick? Add a spoon of appropriate moisture. Too salty by boiling? Verdun met unsalted base.
Apply in the recipe →Solve starch cold first.
Smooth with some of the cold milk. Add the rest, heat stirring and let boil briefly according to the recipe. Add cheese from the fire.
A cold slurry helps prevent them. Strain a sauce with small lumps and check the thickness again.
Apply in the recipe →A pestle gives control over the structure.
Cook potatoes cooked, pour and let evaporate briefly. Stamp and mix the garlic, vinegar and oil gradually. Do not use a powerful blender for the mashed potatoes.
Tempering? Too intensive mixing can change the texture. Stop mixing; next time stomping.
Apply in the recipe →Taste temperature, acid, salt and aroma separately.
First make the base. Add acid in little bits, then salt and aroma. Let a cold dip rest briefly and taste again on serving temperature.
Too spicy? Extra raw base can soften, but changes the ratio. Do not add any sweetener as standard solution.
Apply in the recipe →Start with little fluid.
Crumble feta and add a little yogurt. Pour or mix briefly. Add leaked pepper or oil only gradually. Taste the salt of the cheese before extra salt.
Too liquid? Add extra feta or use less moisture; there is no universal fixed ratio.
Apply in the recipe →Resttime is part of the preparation.
Mix with clean utensils, cover and put in the fridge. When serving, create a small amount in a separate bowl and keep the rest refrigerated.
Keep according to the shelf life of the products used; a prescription without product information does not provide an exact storage warranty.
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