Knowing the recipe for your favorite dish is not enough, you still need to be able to prepare food before cooking. It so happens that cleaning products requires some knowledge and skills.
It is necessary
- - Sharp knife;
- - cutting board.
Instructions
Step 1
Most often, peeling vegetables is peeling. There are several types of vegetables that deserve special attention.
The tomato is peeled when added to the first courses, all kinds of gravies and stews. The tomato skin is poorly absorbed by the body, and when cooked, it curls up and spoils the appearance of the dish.
Make a cruciform cut at the base of the tomato. Dip the vegetable in boiling water until the corners of the cut skin begin to curl up. Then dip the tomato in cold water for 30 seconds. After processing, carefully remove the skin from the tomato without damaging the flesh.
Peeling young potatoes is not always quick and easy. To facilitate this process, place the young potatoes in cold salt water for 20 minutes before peeling them. New potatoes do not have a thick skin, so they can be cleaned with a hard brush or sponge.
Peel the onion under running cold water. This method will save you from tears.
Step 2
Peel the fruit carefully so that the damage to the pulp is minimal.
Hard fruits with dense skin (apples, papaya, etc.) are peeled with a sharp knife. Peel the skin in thin strips, cutting along the length of the fruit.
It is more difficult to peel soft fruits, as the pulp is easily damaged. Place the fruit on a fork. Use a sharp knife to make four longitudinal cuts on the peel of the fruit. Pry the peel with a knife and gently pull it towards you.
Fruits with thin and elastic skin (plum, apricot, peach, etc.) before cleaning, immerse in boiling water for a few minutes.
Step 3
Meat.
Before cooking, cut off all films and veins from the meat with a sharp knife. Remove veterinary seal marks. Wash the piece of meat with cold running water. Do not cut meat into pieces before cleaning and washing.
Step 4
A fish.
It is best to clean the fish from the scales in the bathroom or basin, as the scales fly off, and it is rather problematic to clean the walls of it. Clean the fish with special tools and graters. If the scales are dry, pour boiling water over it.
Cut off the head and fins. Slit the belly of the fish and remove all entrails. When taking out the insides, do not touch the gallbladder, otherwise the bitter taste of bile will spoil the fish. Wash the fish with cold water.
