Buddy ValastroPhoto: Archives of press services
Secret #1: The main thing in a salad is the dressing
Any salad, even the simplest one, will become tastierthanks to the right sauce. You definitely shouldn't skimp on the dressing, neither time nor ingredients. Experiment with spices, with different textures, adding herbs, capers, anchovies or olives. The base can be different oils: olive, nut, grape, which will add an unusual sound to the dish. The right balance of sweetness and acidity is achieved with lemon juice and balsamic vinegar. It is better to mix the sauce in a blender or in a small jar (shake vigorously for 7-10 seconds).
Secret #2: How to Cook Seafood Properly
The tenderness of seafood depends on timecooking. Therefore, do not boil/fry seafood and tender fish for a long time. 3-5 minutes is enough. Then the meat will remain tender, juicy and will retain most of the useful substances.
Secret #3: Quality and thickness of ravioli and pasta dough
Nothing beats homemade dough.Once you spend time on cooking, you will never want to go back to cheaper but easily available analogues. It is the quality of the dough that determines the taste of ravioli and pasta. Thickness is also important: the thinner the dough, the more tender the dish, the faster it cooks.
Secret No. 4. Balance of taste in dessert
Nobody likes something too sweet or toosour. It is important to maintain balance, to give a delicate taste, to create something that you want to try again and again. How to achieve this? Add a little bit of everything: to sweetness, bitterness, for example, coffee or cocoa powder, balance the softness of the cream with a harder texture layer, for example, cookies or fruits, add sourness with alcohol or fruits. All this will create an unforgettable taste. Further recipes from Buddy Valastro
