Why add soda to peas and lemon juice to rice?
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Some housewives believe that cooking should be enjoyable and not take up much time. For restaurant chefs, the most valuable resource is time. Professional chefs do not have the opportunity to waste time on routine tasks, so they have come up with several tricks to speed up the process.
Soda in peas
Peas, beans, lentils and other legumes require a lot of time to cook. But if you use soda at the beginning of cooking, the cooking time is reduced several times. Cooks add about ½ tsp. baking soda per 2 liters of water.
Lemon in rice
Many housewives end up with a sticky porridge instead of crumbly rice. There is a method that will help you get the dish of the desired quality.
For the first 3 minutes after boiling the water, keep the cereal on high heat. For the next 20 minutes, put on a low flame. After that, cover with a lid and leave to evaporate for 15 minutes.
To make the rice white, add 1 tsp. lemon juice or apple cider vinegar to it during cooking.
Quickly boil potatoes
Pour boiling water (for example, from an electric kettle) over the peeled potatoes and put on the fire. After that, add 1 tbsp. to the pan. butter.
Clear broth
Many housewives know that you need to remove the foam from the broth, then it will be transparent and tasty. But sometimes in a hurry, some forget to do this.
It's too early to despair. To correct the situation, use egg white. It is lightly beaten and poured into a saucepan. Stir and continue to cook the broth for 5 minutes. The protein will attract the foam and settle to the bottom of the saucepan. After that, it remains to strain the broth.
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