Whatever the piece of meat, remove it from the refrigerator and allow it to stand for one hour at room temperature. This way it will keep all the flavor!
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MAYONNAISE
If the mayonnaise curdles, start the process again. Remove the cut mayonnaise from the glass, add an egg, a little more salt and vinegar and gradually add the ruined mayonnaise. It will return to the desired consistency and you will haven’t waste anything.
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As you cook a sauce it will reduced, making it more salty. When you put the salt you can enjoy the taste but in the end it should be salty. The solution is simple: season the sauce only when it is ready – and only if you need it!
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To make it easier to extract juice from a lemon you can knock it on the kitchen counter without cracking it or heat it in the microwave for 15 seconds. You will see how the lemon produces more juice!
READ MOREMINCED GARLIC
Using a micro-grater is a very easy way to mince garlic. I use this trick when I need to add it in soups, sauces and even salads. If your chopped garlic gets stuck in the back of the grater, just tap it on a hard surface to remove it!
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