Professional cooks revealed the “secret” of immersion of the smoked sausage in cold water for 30 seconds

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Many amateur cooks are convinced that the smoked sausage is an exclusively” sandwich “product. In fact, sausage product of this type is often used in the preparation of more complex dishes. Yes, the product will be the perfect addition for baked potatoes. In addition, it is difficult to do without sliced ​​sausage when creating some pizza or salads. However, many chefs for a while put the sausage stick in a deep container of cold liquid. And this is not just so, but to achieve one interesting effect.

you can use tap water to which several ice cubes are added.

the duration of the procedure should be no more than 30 seconds. At this time, it will be enough for the shell to cease to be glued to the surface of the sausage product. Thus, pre -cold treatment significantly simplifies the removal of the shell from the sausage.

as a result, the cook saves a lot of time and may not be afraid that the product will remain particles of inedible film on the product. Preparing sandwiches, pizza and salads is significantly simplified.