Well, most of us spend at least an hour a day in the kitchen? Below you will find 27 of the most valuable culinary tips.
- If you have not removed foam from the broth in time, and it sank to the bottom, pour a glass of water in the pan. The foam will rise, and you will be able to remove it. You can also change the water in the pan as soon as the broth boils. The second broth will be cleaner.
- Do not put any flavorings in chicken broth, only onions and carrots. Otherwise it will lose flavor.
- Never leave the bay leaf in the soup. It is good while cooking, but then it just spoils the taste.
- Chops will turn softer, if you grease them in the mixture of vinegar and oil 1-2 hours before frying. Do the same with the meat for grilling.
- To prepare delicious juicy meatballs, add equal portions of finely chopped raw and lightly toasted onions to the minced meat and a bit of raw potatoes.
- If you want meatballs to get crusty and stay juicy, start frying them on strong fire. After a minute, it is necessary to bring the fire down to medium, turn the meatballs and fry them on strong fire again for half a minute.
- Fish will not break into pieces and will get crispy, if you wipe it with a towel and salt it 10-15 minutes before frying.
- Several fresh chanterelles added to any soup will make it tastier. Mushrooms in dishes are tastier if they are cut into small pieces.
- Stir a little milk in grated raw potatoes immediately, otherwise they will turn blue.
- Old potatoes will be tastier if you add a spoonful of vinegar, 2-3 cloves of garlic and bay leaf when cooking, or if you cook it in the broth. The older the potatoes are, the more water they require.
- Mashed potatoes are whipped better by hand. When whipped in a blender, they become lush, but quickly lose their flavor.
- Yeast dough will be soft and airy, if you add cooled boiled potatoes, grated on a fine grater to it.
- Butter does not get darker when frying if the heated pan is oiled in advance.
- Dough will grow faster if you insert a few sticks of tubular pasta into it.
- If you want to get a light and fluffy cream when whipping it, your hand movements should imitate writing number eight; be sure to draw circles along the walls of the cookware from time to time.
- The products from unleavened dough will be crumbly and airy, if you add a spoonful of brandy into the dough.
- If you want the beans not to get darker when cooking, cook them in an open pan.
- To avoid oil spray, sprinkle the pan bottom with a little salt before you start frying.
- Put slices of oranges or tangerines in a sauerkraut salad instead of apples.
- Oil should be added to the salad only after you add salt, vinegar, and pepper (salt does not dissolve in oil). Salads with mayonnaise will acquire an especially nice taste if you put a lemon peel in them for some time before serving.
- To have a clear broth, put washed eggshells into it while cooking. Filter the prepared broth.
- Decoction of onion peel can be used to tint broths. This increases their nutritional value, enriches them with vitamins and improves their appearance.
- Old chicken is cooked faster if you put it in cold water for 5-6 minutes after it boils for about 20-30 minutes.
- The meat is not burnt and does not become dry, if you put a container with water in the oven.
- To eliminate the strong odor when frying fish in oil, put a peeled and sliced raw potato there.
- To quickly cool stewed fruit, you need to put a pan with it in a larger bowl, fill it with cold water and pour a little coarse salt in the water.
- When cooking kissel, the diluted starch should be poured closer to the walls of the pan, and not in the middle of it.
