18 kitchen secrets that housewives usually collect for years.
- For puffy scrambled eggs, add two tablespoons of cold water for one cup of eggs and whisk well.
- Instead of yeast, you can add a little cognac into the dough. The dough will be more fragrant and the pastries tastier.
- You can quickly whisk egg whites into a lush foam if they are pre-chilled. Add a few drops of lemon juice or a little citric acid. The yolk loves the opposite – heat and sugar.
- To fry or bake the meat with a golden crust, coat it with honey.
- Onions will lose bitterness and will be much tastier if you put them into a colander when chopped and pour over boiling water.
- The liver will be soft if you sprinkle it with sugar before frying.
- For eggs not to burst while boiling, they must be placed into cold water before boiling.
- For milk not to burn while boiling, rinse the pan with cold water and cook over medium heat.
- Clean or wash vegetables directly before adding into a soup.
- To get tasty carrots, cook them for 5-10 minutes. Carrots, like other vegetables, are cooked over good heat and salted at the end of cooking.
- For the rice not to be gummy, it should be soaked in cold water for 30 minutes before cooking.
- For the salt in a bowl not to moisten, add a few grains of rice into it.
- For the rice not to be too soft, you can fry it a little, but it does not greatly increase in size in this case.
- For the milk not to boil over, add a lump of sugar and cover it, stirring every 3-4 minutes.
- For the rice to be transparent, you need to put it into boiling water for 5 minutes.
- For the rice or pasta not to stick together, you need to add a little sunflower oil or olive oil into the water or rinse with cold water after cooking.
- Withered dill and parsley become fresh again, if you put them into water with a little vinegar;
- If you want to get delicious vegetables, it is necessary to put them into the water after it boils. If you want a tasty broth, put the vegetables into cold water.
