With a few tricks and certain ingredients, your dishes will soon taste as delicious at home as they are served by a professional chef in a restaurant.
What do
chefs in restaurants
actually do differently than we “normal people” at home?
Sure, they have had special training in cooking, are experienced and know the tricks of how, for example, meat is particularly tender * or cakes are particularly fluffy.
But they also use
certain ingredients
that, according to the cookbook, you might not suspect in some dishes.
Try these secret ingredients from chefs to spice up, round off or simply make your home-cooked dishes more interesting.
And best of all: these are not special, expensive ingredients that you can only buy in exotic delicatessen stores.
No, they are perfectly normal ingredients that you probably have at home anyway.
Also read:
Star chefs reveal: How to make the perfect Wiener Schnitzel.
Lemons - an underrated secret ingredient in cooking
A dash of
lemon juice
is good for almost every dish.
Because the acid makes dishes fresher and balances the
flavors
.
Lemon juice can really make a difference in taste, especially with fatty foods.
In a salad dressing, lemon can replace vinegar and contribute its fruity component.
You can also use the aromatic juice for
sweet dishes
such as creams and cakes to make them more tangy.
Ingredient bay leaves: often left out, but chefs swear by it
Do you
like to
leave out
bay leaves
when they are in recipes?
What should such a small leaf change the taste?
A whole lot!
You probably already know bay leaves from the preparation of meat dishes such as sauerbraten, fricassee and game.
But they also refine the taste in tomato sauces or stews.
Add
one to two bay leaves to
sauces and soups
as they simmer for five to ten minutes.
Laurel is also said to work wonders when cooking rice.
Just give it a try.
Also interesting:
With this secret tip, chicken meat becomes juicy and tender.
Giving dishes that certain something: Parmesan as a secret weapon
The original from Italy is called
Parmigiano Reggiano.
Good parmesan is a bit more expensive, but it's worth buying.
This cheese takes
many dishes to the next level
with its
spicy taste
.
It is better to buy Parmesan in one piece instead of the grated version in the bag.
Put a few shavings of Parmesan over each
pasta dish
with the cheese grater
- and you'll feel like you've been transported to Italy.
But
Parmesan also tastes wonderful
with
salads
, in sauces or in small pieces on the
cheese platter
with a glass of wine.
A cheaper alternative to Parmesan is
Grana Padano,
but it has a less pronounced taste.
(mad)
* Merkur.de is part of the nationwide Ippen-Digital editors network.
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