8 kitchen tips, tricks and food hacks for you to try out
This is from the You Tube channel How to Make Sushi which has almost a million followers, enjoy this one, 8 Kitchen tips.
Sushi Chef, Davy Devaux has some great videos and this one is really neat. The last tip is how to make boiled carrots, it’s not what you think.
Check out his Instagram profile too, it’ll make you drool.
The cooking tricks in this video are:
- How to cook tender chicken every time
- Simple pan storage solution
- Keep bread fresh in the freezer
- Easy poached egg cooking trick
- Utensil storage on hooks tip
- Organizing everything in trays
- Storing cutting boards
- How to cook super tasty carrots
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8 Kitchen Tips And Tricks
Another Carrot Recipe
One can get carried away with recipes, but here’s another that’s in the OMG category for sure.
Here’s a re-post from Drizzle and Dip a popular foodie site.
I love it when chefs rethink a culinary methods. Like when Heston made ice cream with dry ice. A simple and small change to an existing way of doing things, and boom, you have something so much better.
I knew immediately that I wanted to test this technique as I really get the notion that blanching vegetables in water before finishing them off in the pan is weird. I’m not sure if I totally agree with Chang’s philosophy about never blanching vegetables because a quick blanch for some dishes (salads) can take the much needed raw edge off, but cooking carrots (or vegetables in general) in their own juice makes so much sense. The flavour intensifies and they are completely delicious.
David cooks up these carrots in fresh carrot juice which has been fortified with kombu to add fantastic umami flavour. He’s very big into adding umami. I followed it to the T, and like with most chef recipes there is always going to be some butter and salt.
Cooks notes ~ He doesn’t specify how big the piece of kombu needs to be, just indicates one sheet, and since the sheets available here are massive, I cut about a 15cm square piece off. I scrubbed the vegetables with a hard bristled vegetable brush instead of peeling them as per the recipe and it’s quite amazing how clean they become. No more peeling for me. The peels contain loads of antioxidants so why take those away. Its also a waste. I squeezed the juice myself in my juicer and it takes about 6 carrots to yield a cup. You will need to cook the carrots in a frying pan with a lid.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Serving Size: serves 4 as a side dish
- 1 cup freshly squeezed carrot juice
- 1 sheet kombu (I used about a 13cm x 8cm piece)
- 1 – 2T butter
- 4 carrots scrubbed and roughly sliced on the bias (I kept it fairly thick)
- salt to taste
- In a small pot, heat the carrot juice with the kombu (lowest setting and allow it to steep for 20 – 40 mints. I let it simmer for 10 minutes with the lid on and then allowed it to cool and seep for the remainder of the time.
- Melt the butter in a wide pan with a lid and once the butter has stopped bubbling add your carrots. Add a large pinch of sea salt and toss it all around to coat the carrots. Add the carrot juice and cover the pan.
- Continue to cook the carrots until done to your preference, giving the pan a shake now and again or stirring. They should be cooked around 6 – 8 minutes – or longer if you prefer softer.
I have not included the steeping time in this recipe.
As the carrots were just finishing cooking, the juices started sticking to the pan and created this exquisite caramelised sticky paste. I couldn’t stop myself scraping every last carroty morsel off.