Every housewife spends a significant part of her time in the kitchen. Boils, fries, steams, makes blanks. And each of us in the process of cooking food often has questions “how is it ... but how is it ...” Often we don’t know when to salt correctly, this or that dish, when to add spices, how to make food tastier, how to preserve vitamins ..., Well, and many, many others.
Each time in my new recipe, I constantly pay great attention to such seemingly trifles. In fact, it is they who allow you to cook truly delicious dishes. They help to reveal their full taste to all the ingredients.
In this note, I tried to collect such useful culinary tips in one place. Because it is inconvenient to collect them all in parts from different descriptions of recipes. I hope that they will be useful for you and you will use them every day.
Onions, carrots and tomatoes are recommended to be sautéed before being added to the dish - this allows them to preserve their taste and aroma. It will also add color to the prepared dish.
Sauteing is frying vegetables in fat or oil until softened, at a temperature of 120 degrees.
If you add some washed onion scales to the broth, it will turn golden.
Beets, carrots and potatoes are usually boiled separately from each other. If you cook them in one pan, then the natural taste of vegetables will be lost.
Beets need to be boiled in the skin for 40-45 minutes, then drain the hot water. Then fill it with cold water and let cool. She will be fully prepared.
If after cooking the beets have lost their color, put them in the refrigerator, the color will be partially restored.
Adding a little sugar to the water in which vegetables are boiled will improve their taste.
To keep the onion from eating your eyes, cut it into two halves and put it in cold water for a few minutes.
When slicing onions, dip the knife in cold water.
So that the finely chopped onion does not burn during frying, it must be rolled in flour. The onion will take on a golden color.
To make the onion translucent, after frying, add ¼ cup of water and sweat it until the water has completely evaporated.
Beans should be soaked for several hours before cooking. Beans contain substances that promote gas formation, and as a result, bloating. Soaking will avoid this trouble.
To make the beans tastier, drain the water in which they are boiled immediately after boiling. Then cover the beans with hot water and boil until tender.
When boiling beans, salt them 10 minutes before the end of cooking.
If you soak the peas for 5-6 hours before making pea soup, the soup will turn out to be more rich and tasty.
So that the eggplants are not bitter, they must be cut into cubes or slices, salt, stand for 20 minutes, and then rinse with cold water.
The radish will not be caustic if it is rubbed and washed with cold water.
If cauliflower is boiled in water with the addition of milk, then its color will not darken.
If you boiled cabbage and it smells bad, put a slice of white bread in the pan, or cover it with a cloth soaked in vinegar.
Cabbage, carrots, tomatoes, pumpkin can not be boiled, but stewed. These vegetables have a lot of their own juice, and they do not require much water to cook. Often they can be cooked in their own juice.
Poaching is cooking food in a small amount of liquid just below the boiling point. It makes the products more tender and allows you to save nutrients and flavors.
So that when boiling potatoes, the skin does not burst, add a few drops of vinegar to the water in which it is boiled
Pierce the skin of the potato with a toothpick in several places, and when boiled, it will not boil.
Before you start frying potatoes, dip them for a few minutes in hot water, they will fry much faster.
To prevent the potato pieces from sticking to the pan and sticking together during frying, pre-rinse them with cold water and then pat dry.
If you are frying potatoes, then they should be salted when a crust forms on them.
In soups with sauerkraut, potatoes should be put earlier than cabbage: in an acidic environment, the potatoes “dube” and are poorly boiled.
Splendor and delicate taste of potato cutlets will give a beaten egg white.
Tomatoes are easily peeled if they are poured with boiling water for 1-2 minutes. You can make one or two cuts first.
If you boiled vegetables, then immediately drain the broth from them, otherwise their taste will become watery. This does not apply to cauliflower.
Frozen vegetables must first be thawed, and then lowered into boiling water. Or fill them with cold water and boil.
Cucumbers should not be stored together with apples.
When you pickle cucumbers, add a little dry mustard to the brine in addition to horseradish. Cucumbers will become crispy, and the brine will not deteriorate for a long time.
Bitter cucumbers can be dipped in milk for a while by adding a little sugar. The bitterness will go away.
- Grape tomatoes, which many grow in their backyards, may well replace Italian cherry tomatoes in any dish.
Boiled vegetables should be cut into salads only when they have completely cooled down.
If the salad includes boiled potatoes, they should be cut and put into the salad last.
If you briefly put a lemon peel in the salad before serving, then its taste will become more fragrant and expressive.
You can also rub the walls of the salad with garlic before putting the salad in the salad bowl, then the taste and smell will become more pronounced, with a slight fresh garlic smell.
Layered salads should be made ahead of time and left overnight in the refrigerator for better soaking and tasting.
To prepare a vinaigrette, add a little vegetable oil to each chopped vegetable and mix them. Do the same with the beets. Then the vegetables will remain their color, and will not be stained with beet juice.
If finely chopped onion is put in a colander and poured over with boiling water, then by adding it to a vegetable salad, you will get rid of bitterness and make it tastier.
- Boiled vegetables contain the same amount of vitamin A as raw vegetables.
- Vegetables containing vitamin C should not be soaked before cooking, and the liquid should not be used after cooking.
- To preserve vitamin C, it is best to cook in small amounts of liquid and as quickly as possible.
- Foods containing vitamin C should be stored very briefly and, if possible, used fresh.
In order for the greens in the dish to retain their color, add it at the very end of cooking.
Fruits, berries
Peeled and sliced apples will not turn brown if placed in slightly acidic water for a few minutes.
To enhance the flavor of lemons, they need to be scalded before cutting.
Apples will not lose juice during baking if, after removing the core, lower them for 3-4 minutes in boiling water.
If you put banana skins in a pan with boiled meat and cook a little, then the meat will become juicy and fragrant. In addition, it will become boiled.
Cherry twigs and leaves are added to the dish during stewing, they add flavor to the dish.
Cranberries contain a large amount of benzoic acid, which is a good preservative, so cranberries are good to use in various types of homemade preparations.
How to cook meat and fish
Do not start cooking the meat until it is completely defrosted.
When cooking meat and fish products, after they boil, immediately reduce the heat and cook without boiling with the lid closed. You will get juicy products and a clear broth.
When cooking meat, salt should be added 15 minutes after boiling.
If the meat has an unpleasant smell, you need to put one or two pieces of charcoal when cooking it, which will absorb the smell. You can also cut the meat into pieces, rinse thoroughly in cold water, put in a saucepan with coal and pour cold water over the meat so that it covers. After two or three hours, remove the coal and boil the meat in the same water. Or wash the meat with tepid water, rub with salt and pepper and let it lie down for a while.
When frying meat in the oven, it is poured only with hot water or broth, cold water gives it hardness.
The meat should always be cut across the fibers, then the finished pieces will be beautiful.
The meat of young animals is best used for fried dishes, and the old meat is better for boiling and stewing.
If you have thawed meat or fish, do not refreeze it. The taste of thawed and re-frozen foods will not taste good.
Meat or meatballs should not be breaded all at once, it is better to do this immediately before frying. Otherwise, the breading will soak and this will spoil the look and taste of the finished dish.
Add a little sugar to minced meat, products from it will be very juicy. For 1 kg of minced meat, a tablespoon of sugar is added.
To prevent breadcrumbs from falling off the product during frying, they should first be rolled in flour, then dipped in beaten eggs and only then breaded.
Before frying schnitzels or chops, remove all the veins from them, and lightly cut along the edges in two or three places. If this is not done, then they will curl up.
If the meat is soaked in milk for several hours before cooking, or smeared with mustard, it will become juicier and softer.
If you lightly sprinkle the meat with powdered sugar before frying, then a golden brown crust forms on the surface.
To make chicken breasts baked in the oven juicy, you need to spread them with a mixture of ketchup and sour cream, taken in equal amounts, before cooking (sour cream can be replaced with mayonnaise, and ketchup with adjika).
If the bird carcass fried in the oven is not yet ready, but is already heavily browned, cover it on top with a piece of greased parchment paper or wrap it in foil.
If sausages are cooked in a small amount of water or steamed, they will be much tastier and more aromatic.
To prevent sausages from bursting in boiling water, they must be pricked in several places with a fork before cooking or cross-shaped cuts should be made at the ends.
To make the liver soft and juicy, remove all films from it and cut out the ducts.
It will be easier to remove the film from the liver if you first lower it for 1 minute in hot water.
If you soak the liver before frying for 2-3 hours in milk, then when cooked it will become juicy and tasty
The kidneys should be fried over high heat to prevent excess juice from being released.
To make fried fish tasty and juicy, with a fried crust, it must be soaked for 2 hours in milk, then rolled in flour and fried.
Grilled fish takes 30 minutes to cook and is served hot immediately after cooking.
If you want to deep fry the fish evenly, then while frying, shake the pan with oil from side to side.
If you buy lobsters, make sure they are live. They should have both claws attached to ensure they are fresh.
Rollmops can be made from herring. Rollmops are herring marinated in vinegar, which are wrapped in a roll and chopped off with a hairpin.
Some varieties of smoked sausage are quite difficult to peel. But if you put the sausage in cold water for half a minute, then it will not be difficult to clean it.
Pasta and rice
When boiling pasta, use 1 liter of water per 100 grams of pasta.
Spread pasta should only be in strongly-boiling water.
Salt the water before adding the pasta. It is not recommended to subsequently add salt to pasta.
Use a large pot to cook pasta. It is desirable that the water does not reach the very edges
Pasta should be stirred periodically during the entire cooking process.
If you are preparing to cook spaghetti, then breaking them is not necessary at all. Just lower them into the pan, and gradually press on the ends sticking out of the water. Gradually, you will be able to lower them all into the water. Mix them right there.
Thin pasta such as vermicelli should be cooked for 10 minutes.
Spaghetti or straws - 15 minutes.
Thick pasta - horns. spirals, bows are usually boiled for 20 to 30 minutes.
When cooking pasta, try it 2-3 minutes before it is supposed to be done. Try not to boil them. Ready pasta should be soft, not boiled and slightly elastic.
Drain cooked pasta into a colander. And let the water drain.
It is not necessary to rinse them with water. You can season them with olive oil. Or serve with sauce. Pesto sauce works very well for this.
Different pasta, with the same sauce, even if they are made from the same dough, give a completely different taste.
Rice is the main crop for half of the world's population.
Rice turns out white and tasty if you add just a little vinegar to the water.
Cooked rice should not be kept warm for a long time, as it may contain spores of bacteria that produce toxins.
In Thailand and South China, food is rich in seasonings and spices, so rice is usually cooked without salt to contrast with seasoned dishes.
To prevent bugs in the rice, put a few metal bottle caps in it.
Dough, pastry
Yolks with sugar are rubbed faster in a warm place. For grinding, use fine granulated sugar or powdered sugar.
When whisking the egg whites, be careful not to touch the edges of the bowl with the whisk.
Do not beat the egg whites in an aluminum bowl as this will give the egg whites a grayish color.
Gelatin is granular and sheet, in plates. One leaf plate - usually equal to 2 gr. granulated.
If you mix baking soda in water to make soda water, and then add it to the dough at the very beginning of the kneading, then it can replace the yeast. The club soda dough will be light and eye-catching.
For 1 kg of flour, 2 teaspoons of soda or 4-6 teaspoons of baking powder are consumed.
If the recipe calls for a soft and sticky dough, it will be easier to roll it out if you cover it with parchment paper on top. Or use a bottle of cold water instead of a rolling pin.
The dough will bake better if you leave a little free space around the edges so that the dough has room to grow.
The edges of dough products should not be greased with an egg. They will stick together and will not allow the dough to rise.
If the finished cake after baking is difficult to get out of the mold, then put it on a rag moistened with cold water.
Add a little cognac to the unleavened dough, and products from such a dough will turn out to be airy and crumbly.
If any part of the baking starts to burn, it should be covered with oiled baking paper.
If you bake an open pie with fruit or berry filling, the juice escapes during baking and burns on a baking sheet. But there is a way out: stick several pasta with a hole vertically into the filling. Boiling juice rises through these tubes, but does not pour out of the pie. From the finished pasta pie, remove.
Glaze can be colored. If you dye it with beetroot juice, you get a red color, if with orange juice - yellow.
To make it easier to apply the glaze, the knife should be moistened with hot water. Then gradually stretch the icing in different directions.
If you want to make chocolate-colored marzipan, then add a little cocoa powder to it and mix well. If the mass crumbles, pour in a little sugar syrup, and mix again.
So that during baking the biscuit does not fall off, it cannot be removed from the oven in advance. It should be cooled at room temperature, and already completely cooled, it is removed from the mold.
If you baked a crumbly cake, and you need to cut it carefully, then hold the knife in hot water for a minute, and then cut it.
Did you know that sweets can be consumed at the beginning of a meal. They fill you up faster. In addition, glucose will saturate the blood faster, reduce hunger and prevent overeating.
Dairy products, eggs
Milk will not escape if the edges of the pan are greased.
To make it boil faster, put some sugar in it.
If you add a little milk to sour cream, it will not curdle in sauce, gravy or soup.
Butter will not darken during frying if the hot frying pan is pre-lubricated with vegetable oil.
Soft margarine is richer in polyunsaturated fats and healthier than animal butter or hard margarines.
Try to eat more country cottage cheese. It is very good for the heart, it is high in calcium and protein, and low in fat.
Don't eat too many eggs. They contain not only useful vitamins, minerals and protein, but also contain cholesterol. It is enough to consume no more than 4 eggs per week.
Fresh boiled village eggs are very poorly cleaned shells. In recently laid eggs, the protein is strongly attached to the inner membrane of the egg. An egg can be broken at once in many places, and rub it lightly in the palms - small shells will lag behind better.
If you want to know if an egg is fresh or not, gently shake it up and down. If the egg is not quite fresh, then you will feel movement and vibration in it. And in fresh, this will not be felt.
To find out which egg is a raw egg and which one is boiled, spin both eggs on the table. A raw egg spins harder, and continues to spin longer if you try to stop it with a touch, than a boiled one.
So that a greenish-gray coating does not appear on the boiled yolk of the egg, do not boil it for too long, but, after removing it from the heat, immediately pour it with cold water and let it stand for a while.
Mayonnaise in many recipes can be replaced with thick sour cream mixed with mustard.
When preparing cheesecakes for eggs and cottage cheese, add a little vegetable oil and cheesecakes will turn out lush.
I want to note right away that these tips are far from all that you need to know in order to cook healthy, tasty and healthy food. I will try to continue to make interesting collections of useful tips for you.
In the piggy bank, any housewife simply must have interesting and useful little things. It is not enough to follow the recipe exactly, it is also important to correctly follow each step. But only a culinary “literacy” is a subtle thing. She is not specially taught, she can only be comprehended through little tricks and life hacks.
First meal:
- If you missed a moment and did not remove the foam from the broth, and it sank to the bottom, pour a glass of water into the pan. The foam will rise and you can remove it.
- If the beans are cooked in an open pot, they will not darken.
- To make the meat broth transparent, put the washed eggshells into it during cooking. And the finished broth should be filtered.
- A decoction of onion peels well tints the broths. They become more nutritious and their appearance improves.
- After preparing the soup, the bay leaf must be removed from the pan. So he just spoils it.
- Do not put any seasonings in chicken broth, only onions and carrots. Otherwise, it will lose its special taste.
- Just a couple of chanterelles put in the soup will make it much tastier. In general, mushrooms will decorate the taste of any dish, the main thing is to cut them as small as possible.
Meat dishes:
- To make the chops soft and tender, grease them with a mixture of vinegar and vegetable oil 1-2 hours before frying. The same secret works for grilled meats.
- When frying cutlets, carefully monitor the fire: for 1 minute it must be strong so that the crust seizes and prevents the juice from flowing out. And then you need to bring the fire to medium and, turning the cutlets over, increase it again for half a minute.
- If you put equally finely chopped raw, lightly fried onions and a little raw potatoes in minced meat, the cutlets will turn out juicy and tasty.
- An old chicken will cook faster if, after it has been cooked for 20-30 minutes, it is immersed in cold water for 5-6 minutes.
- Put a heat-resistant glass dish with water in the oven, and the meat will not burn.
Potato Dishes:
- When preparing dishes from grated potatoes, for example, potato pancakes, add a little milk to the grated mass so that the potatoes do not darken.
- Mashed potatoes are best beaten by hand with a whisk. The mixer may make the potatoes more fluffy, but their taste is quickly lost.
- Old potatoes will become tastier if you add a spoonful of vinegar, 2-3 cloves of garlic and bay leaf during cooking, or boil them in broth.
- And one more rule - the older the potato, the more water is needed to cook it.
Fish dishes:
- The fish will not fall apart into pieces and acquire a golden crust, if 10-15 minutes before frying it is wiped with a towel and immediately salted.
- The strong smell of fish when frying can be removed by putting one raw potato, previously cut into slices, into the oil.
- If your butter darkens when frying, you need to grease the hot pan with vegetable oil before that.
- To prevent the oil from splattering in all directions, sprinkle the pan with a little salt before frying.
Salads:
- Vegetable oil should be added to the salad only after it has been salted, peppered and vinegar has been added.
- Sauerkraut salad is perfectly complemented not only with lingonberries and apples, but also with orange and tangerine slices.
- Salad with mayonnaise and vinaigrette will acquire a particularly pleasant taste if you put a lemon peel in them for a short time before serving.
- Vinaigrette will turn out very tasty if, in addition to the main ingredients, add 1 tbsp. l. milk and 1 tsp. Sahara.
Baking and confectionery:
- Stick a few tubes of pasta into the dough, and it will rise faster.
- Yeast dough will be soft and airy if you add cooled boiled potatoes, grated on a fine grater.
- Unleavened dough products will turn out crumbly and light if you add a spoonful of cognac to the dough.
- To get a light and fluffy cream, when whipping with a whisk, you need to describe eights and from time to time circles along the walls of the dish.
Beverages:
- To quickly cool the hot compote, you need to put the pan with it in another, large bowl, fill it with cold water and pour a little coarse salt into the water.
- When preparing jelly, diluted starch should not be poured into the middle of the pan, but closer to its walls.
✦ If the meat broth is cooked from non-thawed meat, it turns out to be opaque. To achieve transparency, you need to put carefully washed eggshells into the broth during cooking (shells from 2 eggs are enough for a medium-sized saucepan). From the finished broth, the shells must be removed with a slotted spoon.
✦ Dried mushrooms are best soaked not in water, but in milk, then they will become just like fresh ones.
✦ To prevent the mustard from drying out longer, you need to add a little milk to it.
✦ If you like fluffy, spongy pancakes, do not put the whole eggs in the dough, but beat the squirrels and yolks separately. First, add the beaten yolks, mix well, and then add the whites, whipped into a thick foam.
✦ To keep the pancakes warm while you bake them all, place a large plate over a pot of simmering water and place the finished pancakes on it.
✦ To “save” dried cheese and restore its freshness and softness, you need to put it in a container with sour milk and hold for 1 hour.
✦ If you are preparing a dessert with whipped cream, add a little low-fat sour cream to them. Then they will whip up faster and be thicker.
✦ The stew will be more juicy if it is fried on all sides first. The resulting crust will not allow the juice to flow out during the stewing process.
✦ When you beat meat on a wooden board, it absorbs a lot of meat juice. To prevent this from happening, moisten the board with plenty of water before beating. The sap will not be absorbed into a damp tree.
✦ So that the potatoes in their jackets do not crack during the cooking process, first prick the peel in several places with a fork, and salt the water well.
✦ If you add cold milk to mashed potatoes, it will acquire an unappetizing grayish color. This will not happen if the milk is preheated without boiling.
✦ So that boiled potatoes intended for salad do not darken when cut, add a small amount of vinegar to the water when cooking (1-2 teaspoons per medium-sized saucepan).
✦ In order not to darken the apples cut into the salad, put the pieces in salted water during the cutting process.
✦ If you need only half of the onion, and you have to postpone the second one until the next time, brush the cut with margarine or put the cut onion on a saucer with salt. Then, during storage, the onion will not lose its taste and aromatic properties.
✦ To make mashed potatoes tasty, soft and airy, add beaten egg white to it.
✦ In order for the chops to fry faster and form a golden crust, the chopped meat chunks must be thoroughly rinsed in cold water.
✦ To make the pancakes crispy and acquire a delicious golden color, you need to add granulated sugar to the dough at the rate of 1 tbsp. l. for 1 liter of dough. ✦ To keep fresh greens from drying out longer, they need to be washed and wrapped in foil. It will keep fresh in the refrigerator for 1-2 months.
✦ Salt dishes should be at the end of cooking. There are only two exceptions: when you cook fish soup, salt must be added before putting fish and vegetables; when you cook dumplings or pasta, the water is salted before it boils.
✦ If you have salted the meat, you can save the situation by adding flour or oil sauce to it, which will quickly take away some of the salt from the meat.
✦ If you have salted the fish, stew it with unsalted mashed potatoes or sour cream. If you have salted the soup, add some of the ingredients present in it, boiled in unsalted water.
✦ The refrigerator is often loaded to capacity, so there is nowhere to put new food. What can and even needs to be removed from it in order to free up space and not harm the products:
a) melons and pumpkins that do not have damage on the peel can be perfectly stored at room temperature in a dark place;
b) tropical fruits (kiwi, mango, pineapple, papaya, bananas, etc.) are generally not recommended to be stored in the refrigerator, as this degrades their quality;
c) in no case should you store chocolate and chocolates in the refrigerator, as they cannot tolerate low temperatures, and their taste from the cold deteriorates significantly;
d) onions, garlic, potatoes and root vegetables do not need a refrigerator, they need to be stored in a shaded cool place;
e) do not keep any kind of canned food in the refrigerator until you have opened it.
Useful tips to help you in the kitchen.
Trick number 1 - It is best to mix different minced meats: pork, beef, lamb.
Trick number 2 - I do not advise adding milk to minced meat. Minced meat should be diluted with warm boiled water - to the consistency of thick sour cream.
Trick number 3 - Put only egg yolks in minced meat.
Trick number 4 - The more onions you put in minced meat, the tastier the cutlets will be.
Trick number 5 - It is not necessary to add bread to minced meat. Try adding any vegetables: cabbage, potatoes, carrots.
You need to fry the cutlets in well-heated oil in a hot frying pan. If you like, you can use ground crackers or flour as a breading. You can form cutlets with wet hands and immediately put in hot oil. And if you dip them in whipped protein, they will turn out especially tasty and juicy.
1. If you did not remove the foam from the broth in time and it sank to the bottom, pour a glass of water into the pan. The foam will rise and can be removed.
2. Do not put any seasonings in chicken broth, only onions and carrots. Otherwise, it will lose its taste.
3. Never leave bay leaves in your soup. It is good when boiled, and then only spoils the taste.
4. Chops will turn out softer if 1-2 hours before frying, grease them with a mixture of vinegar and vegetable oil. Do the same with grilled meat.
5. To cook delicious juicy cutlets, add equally finely chopped raw and lightly fried onions and a little raw potatoes to the minced meat.
6. The fire should be strong for the first minute of frying cutlets so that the crust seizes and prevents the juice from flowing out. But then you need to bring the fire to medium and, turning the cutlets, increase it again for half a minute.
7. The fish will not fall apart and acquire a golden crust, if 10-15 minutes before frying it is wiped with a towel and immediately salted.
8. A few fresh chanterelles added to any soup will make it tastier. Mushrooms in dishes are tastier, the finer they are cut.
9. Stir the grated raw potatoes immediately with a little milk, otherwise it will turn blue.
10. Old potatoes will become tastier if you add a spoonful of vinegar, 2-3 cloves of garlic and bay leaf during cooking, or boil them in broth. The older the potatoes, the more water is required.
11. Mashed potatoes are best beaten by hand. Whipped in a mixer becomes lush, but quickly loses its taste.
12. Yeast dough will be soft and airy if you add cooled boiled potatoes, grated on a fine grater.
13. Butter does not darken during frying if the hot frying pan is pre-lubricated with vegetable oil.
14. The dough will rise faster if you stick a few sticks of tubular pasta into it.
15. To get a light and fluffy cream, when whipping with a whisk, you need to describe eights and from time to time circles along the walls of the dish.
16. Products from unleavened dough will be crumbly, airy, if you add a spoonful of cognac to the dough.
17. If you want the beans not to darken when cooked, cook them in an open pan.
18. Sprinkle the bottom of the pan lightly with salt before frying to avoid splashing oil.
19. In a sauerkraut salad, instead of apples, you can put slices of oranges or tangerines.
20. Vegetable oil should be added to the salad only after the salad has been salted, vinegar and pepper have been added (salt does not dissolve in oil).
21. Salad with mayonnaise and vinaigrette will get a particularly pleasant taste if you put a lemon peel in them for a while before serving.
22. If you want the vinaigrette to acquire a delicate and pleasant taste, pour a tablespoon of milk into it and pour a teaspoon of granulated sugar.
23. To obtain a clear meat broth during cooking, put washed eggshells into it. Ready broth should be filtered.
24. A decoction of onion peels can be used to color broths. This increases their nutritional value, enriches them with vitamins and improves their appearance.
25. An old chicken will cook faster if, after it has been cooked for 20-30 minutes, immerse it for 5-6 minutes in cold water.
26. So that the meat does not burn and does not become dry, a vessel with water is placed in the oven.
27. To eliminate the strong smell when frying fish, put 1 raw potato, peeled and cut into slices, in vegetable oil.
28. To quickly cool the hot compote, you need to put the pan with it in another, large bowl, fill it with cold water and pour a little coarse salt into the water.
29. When preparing jelly, diluted starch should not be poured into the middle of the pan, but closer to its walls.
Self-doubt harms not only in everyday life, but also in the kitchen. To ensure that your dishes always turn out appetizing and please loved ones, cook only with a positive attitude.
Whatever you do, do it with love, and then the result of any activity will be successful. And to feel even more confident in the kitchen, use culinary advice chefs.
Take note of these Useful tips and use them even to prepare the simplest dishes, then you can create real gastronomic masterpieces.
- If you need a hint of garlic in your dish, but you're afraid to overdo it, rub a clove of garlic on your dish before you put your food in it.
- Experienced housewives will find worthy use for beer: this drink with soy sauce will be an excellent marinade for meat, and a small amount of dark beer added when stewing vegetables will make the dish taste more refined.
- If you oversalt your soup, don't despair! Put the grits in cheesecloth and dip it into the soup. Groats will absorb excess salt during cooking.
- To prevent the liver from being tough, salt it at the end of cooking.
- If the top of the pie burns, cover it with a damp paper towel.
- To cook white rice, add a couple of drops of vinegar to the water during cooking.
- When cutting a boiled egg, does the yolk crumble and stick? Dip the knife in cool water.
- To make the broth clear, throw in an ice cube and bring to a boil.
- Do not cover the beans while cooking, and they will not darken.
- To make minced meat tastier, finely grate raw onions or some raw potatoes and add to minced meat.
- Beef will turn out soft and tender if marinated in mayonnaise for half an hour before cooking.
- To prevent the eggplant from being bitter, cut it, sprinkle with salt and let stand. Then be sure to rinse the vegetable with cold water.
- Almonds are easier to peel if dipped in boiling water for 3 minutes and then dropped into cold water.
- To make the perfect cream from sour cream, add raw protein while whipping.
- Throw a pinch of salt into ground coffee before brewing, and the taste of your favorite drink will become brighter.
- Lubricate the meat with honey, cognac with water or pomegranate juice to get a golden crisp.
- Add the washed banana peel to the meat broth, and the meat will turn out soft.
- Roll the charlotte apple slices in flour so that they do not bunch up later.
- Try using chopped walnuts instead of breadcrumbs for a better taste.
- The taste of dishes will be more intense if you warm the plate before serving a hot dish and cool the dishes before serving a cold one.
- Always give the cooked meat time to cool and gain fullness of taste.
- Vinaigrette will turn out tastier if you add a tablespoon of boiled milk and a pinch of sugar.
- In order to never make a mistake with the amount of salt, feel free to constantly taste the dish. This will also help to determine the degree of readiness of the products.
- To make the soup more appetizing and healthy, before removing it from the heat, add some carrot juice to it.
- Make sure that the knives are always sharp, then the likelihood of injury when cutting food will be minimal, and cooking will become faster and more enjoyable.
- The idea of adding some vanilla to a vegetable salad seems strange, but it's really delicious!
- Instead of salt and vinegar, use lemon juice more often. The citrus flavor will not interfere with any dishes, and the food will become more healthy.
These valuable tips are sure to come in handy in the cooking process. Remember, there is no need to know all the recipes and have seafood on hand to cook deliciously. Just love what you do.
