A food engineer revealed the best kitchen tricks

In the kitchenthe search for tricks and effective methods to improve food preparation is a constant process that has evolved over time. Since ancient times, people shared tips to optimize the way they prepare, organize their space and retain food.

Many of these tricks have been transmitted from Generation in generationbecoming part of the culinary tradition, often without a clear explanation about why they work. Others are based on scientific studies that demonstrate its effectiveness, providing a solid basis for its application in everyday life.

This cross between popular wisdom and knowledge is what makes the kitchen a space full of constant learning, where experimentation and practice are key to discovering the most efficient and surprising methods.

In this context, several chefs amateurs or professionals in different food areas, constantly seek new ways to improve their techniques and make preparation a faster and faster experience. In this way, the Food Engineer and content creator, Mariana Zapiénhe published a video on Instagram demystifying and confirming some tricks.

Thus, the professional shared her three best tips Backed by science, which do work and go beyond popular beliefs.

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Infallible kitchen tricks according to a food engineer

Remove fat spots on containers

One of the most common problems we face in the kitchen is the difficulty in eliminating fat spots, especially in plastic containers that were used to store sauces or food with a lot of oil.

These types of spots are usually difficult to removeleaving sticky waste that hinders cleaning. To solve this inconvenience, the food expert Mariana Zapién recommends a simple but surprisingly effective method: “Place Water, soap and paper towel Inside the container and shake it, ”he explained.

The science behind this trick lies in the operation of the Surfactants present in the soap. These molecules have a part that attracts water and another that approximates fat. In this way, the detergent breaks down the spots in small drops that can be removed with a simple rinse.

On the other hand, absorbent paper, composed of cellulose, has the ability to catch fat particles, even more helping its elimination. And finally, to shake the container For a few seconds, after ruling out its content and rinse with water, the container is new, without traces of sticky spots.

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Bicarbonate to soften meat

One of the most useful tricks is about the use of sodium bicarbonate to get more tender and juicy meats. As Zapés explained: “By adding it to raw meat, we prevent proteins from joining.”

This effect is due to Alkaline pH of Bicarbonatethat acts on the muscle fibers of the cut, preventing them from contracting during cooking. As a result, the meat maintains a greater amount of water, which makes it more juicy, soft and tasty.

However, the expert warns about a detail to take into account: the Contact time. Since, if we exceed, we can alter the taste of the meat. For this reason, it is advisable to use it in moderation, applying only a small amount before cooking to obtain the desired texture without compromising your taste.

Prevent the avocado from oxidizing

And finally, the last trick that the expert shares is on how to preserve the freshness of food. It refers to the oxidation of the avocado, a common problem that occurs once the fruit is cut.

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The avocado becomes brown quickly due to the action of the Oxidase polyphenol enzymewhich comes into contact with the oxygen of the air. To prevent this phenomenon, Zapés suggests a simple but effective solution: “Spray the avocado with a thin layer of oil.” This creates a protective barrier that prevents the chemical process and maintains the fruit with a Vibrant green color For longer.

It is particularly useful when you want to keep half avocado in the refrigerator or when the fruit is prepared in advance to make guacamole or salads, guaranteeing, in this way, that it retains its appearance and flavor.