Useful cooking tips and tricks. Cooking Tricks for Beginning Housewives (30 Tips)

Be sure to wash the leek leaves, because. dirt often clogs between them, if you cut it, it will be difficult to wash it all out.

In the lid of the pan or from the kettle i.e. not into the lid itself, but into the hole where the handle of the lid should be put the cork from the wine and then you can take it even if it boils in the pan, you can open it and check, because the cork does not heat up !!!

The smell of fish (smoked, fried, etc - I love it) is removed with a light solution of vinegar. Wash your hands with soap and rinse with vinegar water, there will be no smell of vinegar.

Vegetables for salads (olivier, vinaigrette, etc.) are best steamed, so all vitamins are preserved.

With the help of the pharmacy "Narine" or Bifidolactobacterin, you can easily prepare homemade super healthy kefir! One ampoule (sachet) per liter of milk is enough.

When adding to fried dishes, cut garlic into large pieces, lightly fry in oil, remove, continue cooking. This is for those who don't like the strong smell of garlic.

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If the garlic is slightly crushed by placing the plane of the knife on the clove and pressing it with the palm of your hand, then the garlic:

• easy to clean
• very easy to cut
• gives more flavor to food

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If you cool the onion, then you can safely clean and cut it and it will not be so evil :) Just do not overcool, otherwise it will freeze

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Before squeezing the juice out of it, you also need to crush the lemon a little. For example, you can twist it in the palms of your hands with pressure. Give more juice.

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In no case should you boil borscht and other vegetable soups when heating them, you need to heat them over low heat or even just add hot water.

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Do you buy buckets of ice cream? In these buckets, it is very convenient to beat several eggs (from 4 to 10) with a mixer - and nothing is splashed and whipped well!

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Freeze cutlets in an egg mold, stick a clove into an onion so that it is easy to get it after boiling the broth, you can put a bay leaf into a carrot by making an incision with a knife:





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To open the lid on a jar from the refrigerator (with cucumbers or tomato paste), you need to lightly pour boiling water over it, it will expand and unscrew easily!

So that the hot oil does not splash, add a pinch of salt to it.

When I cook pies, especially on shortcrust pastry, before I cover the form with parchment, foil or do not cover anything at all, I rub dry gingerbread on a grater. I hardly trust the oven, so if the dough starts to burn from below and from above, raw gingerbread will solve this problem. The bottom does not burn, and everything is perfectly baked.

In order for the protein to beat well, I first put it in the refrigerator. When working with shortcrust pastry, I am guided by the same principle: first, at least for half an hour (and as a maximum for an hour), in the refrigerator, and then you can do with it whatever your heart desires.

In order for the protein to whip well, it is necessary to separate it from the yolk into a dry, clean dish (fatty dishes are especially critical in this regard). The walls of the dishes can be wiped with a slice of lemon. When whipping the protein, you can throw a small pinch of salt. And yes, cool (but not too cold) protein whips better.

Old-old advice: if you need to mix whipped protein into some mass, then mix it from the bottom up.

When frying fish, I throw salt into the oil (the main thing is not to oversalt), and do not salt each piece separately.

Who uses a manual meat grinder and makes minced meat at home - keep in mind that it turns out that the meat needs to be twisted a little not thawed to the end, then all the streaks of the film, if any, are twisted with a bang!

Meat during cooking cannot be salted, because. salt makes the protein swell or harden there, in short, the meat becomes tough, and then no matter what you do, it does not soften. I always cook without salt, salt only at the very end, before turning off the fire, when everything is ready, the meat always (fried, boiled, stewed, baked) turns out soft and tender!

In green onions, it is not advisable to eat green tops (3-4 centimeters). I always cut them off before washing and feed them to chickens and ducks. It turns out that all the poisons from the earth and air are concentrated on the tops of the green onion arrows - all kinds of salts of heavy metals and carcinogens.

It is convenient to keep ready-made minced meat in the refrigerator - today with buckwheat, tomorrow in flocks, the day after tomorrow in pizza. It turns out tastier if you first fry the meat, then with onions, add spices, close the lid and simmer over low heat for about 40 minutes. as hot packed), or in the freezer.

Freeze fruits in the freezer. It is very convenient if there is a separate large freezer.
From fruits, I would advise freezing cherries, cherries, persimmons, berries: raspberries. blackberry, etc.
You can defrost either by simply pulling it out and leaving it on the table overnight, or by putting it into the defrost mode in the mikruha. Apricots, peaches and apricots turned out to be tasty, but not very beautiful after defrosting. They also go well with dried fruits. Strawberries have fallen apart, or maybe I don’t know any tricks for defrosting them.
I used to freeze bell peppers before, but it’s easier to pickle with cucumbers and roll them up in roasts.
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Container advice: do not throw away molds from ice cream, processed cheese viola, etc. It is very convenient to freeze berries in them, the volume is just for one defrosting and stored compactly.

The thinnest dough (manty, somsa, etc.) can be easily and quickly rolled out with a long (I have it about 110 cm) rolling pin, look for it in the bazaars or do it yourself).

Probably everyone knows that tomatoes should be peeled by dousing with boiling water. And recently I learned that Bulgarian pepper, which is cooked on fire or on coals (you can put it on fire right above the burner and turn it over to blackness should burn), after that you need to wrap it in cling film, hold it there for 5-10 minutes until it cools, and then the film will come off on its own, and if this pepper is then marinated in lemon juice with vegetable oil, garlic and black pepper, you get an awesome Bulgarian appetizer.

Pour the dough for pancakes into an eggplant (you can do it in the evening so that it comes up in the morning, and pour it into a pan. You can’t go wrong with a portion.

I put pumpkin (if the season is in season) or a teaspoon of sugar in borscht and in general in almost all soups. Borscht becomes sweet, and all taste qualities are more pronounced.

Tips from the topic Culinary tips of the Women's Council forum.
Add your tricks in the comments please!!!

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.

Cooking tips and tricks to improve your life

Almost every housewife spends a lot of time in the kitchen every day, because she encounters little things while cooking that take a lot of time and effort.
Fortunately, this age is rich in technologies that make our lives more convenient.
But not everyone knows that with the help of ingenuity and long-familiar devices, you can become a real culinary professional, and even in a matter of minutes.

1. How easy is it to grate cheese?

It's easy to grate cheese without leaving it on the grater!

You will need:
cheese;
grater;
oil, water or non-stick spray.
Grease the grater with a little oil, water, or non-stick cooking spray. Then grate the cheese. And there will be no excess product left on the grater.

Bananas usually turn black quickly, but this can be prevented.

You will need:

a bunch of bananas;
foil.

Wrap the base of the banana bunch in several layers of foil. This way the bananas will stay fresh for an additional 3-5 days.

How to quickly cook beans?

It doesn't take long to cook beans!

You will need:

beans,
cold water.
While cooking beans or peas, add a tablespoon of cold water every 5-10 minutes. So the product will cook much faster.

How to make cheese bread in 10 minutes?

In just 10 minutes, you can prepare a great snack.

You will need:
a loaf of bread or a loaf;
cheese;
greenery;
knife.
On bread, make cuts vertically and horizontally, about the thickness of the middle of the loaf. Place slices of cheese and greens in the cuts. Send the bread to the microwave oven for 10 minutes. Cheese bread is ready!

Salt will no longer stick together in lumps!

You will need:
salt,
rice.
Pour some rice into the salt shaker. Due to the ability of rice to collect condensate, due to which lumps appear, the salt will always remain crumbly.

How to cook lentils properly?

Lentils are quite easy to cook, the main thing is to know a few important points.

You will need:
lentils;
pot;
water.
French or green lentils should take the longest to cook, up to 40 minutes. Red lentils - 10-12 minutes. Brown lentils are usually used for making soups and especially mashed soups, as they boil well. It takes 20-30 minutes to prepare, but before that you need to soak for at least an hour.

Rinse any lentils before cooking. To cook lentil porridge, put it in proportions with water about 1: 2. Put the lentils in boiling water so as not to overcook, and cook over low heat after boiling.

How easy is it to peel an avocado?

You can easily peel an avocado in just a few steps.

You will need:
avocado;
knife;
tea spoon;
lemon juice.
First, peel the avocado. If the fruit is fresh, simply cut off the skin just as you would when peeling a potato. Otherwise, make 4 longitudinal cuts on the peel along the entire length and, prying each part of the peel on one side, carefully remove it.

From the narrower side in the middle, cut the fruit to the bone. Turn the avocado without removing the knife and resting it on the bone. The cut should be made so that the halves are as equal as possible.

Separate one half of the avocado from the other, holding the bottom and, as it were, removing the top from it. Pick up the bone with a teaspoon and remove it. If the bone does not come off well, twist with a teaspoon and remove it.

Don't forget to drizzle lemon juice over the avocado - this will help keep the fruit's natural color and prevent it from turning brown!

How beautiful to cut a pineapple?

Slicing a pineapple beautifully is easy!

You will need:
a pineapple;
knife.
Cut off the top of the pineapple. Cut off the peel from the side with a thickness of 3-5 mm. On the peeled pineapple, cut out brown circles by making small cuts at a 45-degree angle in a spiral. And then cut the pineapple into slices. This will make nice pieces.

How beautiful to cut a watermelon?

Slicing a watermelon is really easy!

You will need:
watermelon;
knife;
plate or dish.

Cut the watermelon in half lengthwise. Cut the resulting halves lengthwise again. Separate the pulp with a knife and cut it into slices right in the crust.

Put a quarter of a watermelon on a dish and, for beauty, push the slices alternately in different directions.

Thus, the watermelon will become a real decoration of the table!

How to quickly peel a bell pepper?

If you clean the pepper correctly, it will not take long to prepare it for cooking!

You will need:
bell pepper;
knife.

Cut off the top of the bell pepper just below the fold line. Squeeze the cutting out of the top and discard it. Cut off the other end of the pepper. Lay the pepper on its side again and run a knife through the inside of the pepper, removing the seeds and thin whitish membranes, also called membranes. Peppers cleaned!

How to peel a pomegranate in 1 minute?

You can clean the pomegranate easily and quickly with the help of simple manipulations.

You will need:
pomegranate;
knife;
deep bowl;
tablespoon.

Cut off the top of the pomegranate, make cuts along the veins. Then turn the fruit over and tap on it with a spoon. It is desirable that the dishes be with high walls, then you will not splash juice on the table and do not get dirty yourself.

Literally after 1 minute, the grenade will be cleaned.

How easy is it to peel fresh ginger?

Peeling ginger root without wasting is easy!

You will need:
fresh ginger;
tablespoon.
Take ginger in one hand, a tablespoon in the other, grabbing it by the base of the “handle”. Holding a spoon with the concave side down, scrape the peel off the ginger root in a downward motion. Clean all the ginger this way.

How to clean a squid in 30 seconds?

It only takes 30 seconds to clean a squid!

You will need:
squid;
hot water;
cold water with ice.
Put the squid in hot water, and then immediately transfer to ice. Thus, the skin from the squid will come off with a stocking easily and simply.

How to quickly chop an egg?

Boiled eggs for salad can be chopped in just a minute!

You will need:

boiled egg;
glass with thick walls;
knife.

Put the egg in a glass and just cut it with a knife right in the glass. Thus, in just a minute, you can grind several eggs without staining the table and hands.

How to quickly peel potatoes?

You can peel potatoes quickly without spending a lot of effort.

You will need:
potato;
knife;
a pot of water;
bowl of ice water.

Make a continuous cut on each potato along the conditional equator. Drop the potatoes into a pot of water. When there is a minute left in the boil, prepare a bowl of ice water. You can add ice cubes to it.

Without removing the pan from the stove, remove one potato from it with a slotted spoon and throw it into ice water. After 10 seconds, remove the chilled tuber. Grasp its edges and just press them. The peel will peel off even with a minimum of effort.

How to quickly cook beets?

It takes very little time to cook beets!

You will need:
beet;
plastic bag;
microwave.

Wash the beets. Without peeling, put it with the tail in a simple plastic bag and tie the bag tightly in a knot. Put the root vegetable in the microwave for 15 minutes.

After the cooking process is completed, leave the beets for another 5 minutes. Ready!

How to quickly clean the mixer?

A little trick will help you clean the mixer without much effort.

You will need:
mixer;
hot water;
detergent.

Pour hot water into a mixer glass - a little more than half. Add a few drops of detergent, close the lid and turn on the appliance for 1-2 minutes. Pour out the dirty water and rinse the glass under the faucet. The mixer is clean in a couple of minutes!

How to quickly clean the oils?

Cleaning butterflies is a lot easier than you think!

You will need:
boletus;
boiling water.

Before cooking, butternuts are peeled. To do this, dip them for a few seconds in boiling water with caps down, after which you can remove the skin without effort.

How to quickly peel carrots?

Peeling carrots is easy!

You will need:

carrot;
mesh or brush for washing dishes.

Scrape the carrot skin with a wire mesh or dishwashing brush. This way, the product will be cleaned in just a couple of moments!

How to quickly dry freshly picked herbs?

You can dry freshly picked herbs very quickly in the microwave.

You will need:
fresh herbs;
dish;
microwave.

Wash the herbs and finely chop them. Place in a dish and send to the microwave. Cook at full power for 30 seconds.

How to cool a drink 2 times faster?

Cool your drink quickly!

You will need:
drink;
napkin;
freezer.

Wrap the drink in a tissue paper and place in the freezer for 5 minutes. So the drink will cool very quickly!

How to soften dry buns?

Dried-out buns can be made soft and delicious again!

You will need:
dried buns;
microwave;
a cup of water.

Microwave dried buns by placing a cup of water in the microwave. This will make the flour products soft and tender.

How to rid the dish of excess fat?

Too fatty dish can be "lightened"!

You will need:
2-3 ice cubes;
paper towel or napkin.

Wrap the ice in a tissue. Use it to collect fat from the surface of the dish. Ice attracts fat to itself like a magnet, so it can easily remove excess fat.

How to fix burnt cookies?

If you get distracted and don't keep track of the cookies in the oven, don't worry! It can be corrected.

You will need:
plastic bag;
paper towel.
Transfer the warm cookies from the baking sheet to a plastic bag. Moisten a paper towel and send it there. Tie the bag tightly and leave for an hour. Hard cookies will become soft.

How easy is it to cut soft cheese?

Slicing the cheese so it doesn't stick together or stick to the knife is easy!

You will need:
soft cheese;
knife with a thin blade;
hot water.
Wet the knife with hot water, and then start cutting the cheese. So the product will stick less and crumble.

How to quickly sculpt pies?

Thanks to this method, you will sculpt beautiful and neat pies very quickly!

You will need:
dough;
cup.
Spread the filling on the rolled out dough. Make a second layer and cover the first with the filling. Using a glass, cut out the pies along the contours of the filling. Thanks to a little trick, you do not have to sculpt each pie by hand. The glass will firmly connect the edges of the layers of dough.

How easy is it to release the cake from the mold?

Removing a cake from a mold is much easier than it looks!

You will need:
wet towel or pot of cold water.
If the finished cake sticks to the sheet, hold the sheet over the steam. And if it does not come out of the mold, wrap it for a few minutes with a wet towel or put it in a saucepan filled with cold water.

How to pour juice without splashing?

Juice will no longer splash in all directions!

You will need:
juice box.
Make a small hole in the top of the box at the opposite corner from the lid. The air that prevented the liquid from flowing out evenly will escape through the hole, and you will pour the juice without splashing.

How to stop potatoes from sprouting?

Potatoes can be stored for a long time!

You will need:
potato;
apples.
Put apples among the potatoes, so the root crop will not germinate.

How to clean a burnt pot?

If something is burnt in the pan, it will not be difficult to clean it!

You will need:
burnt pan;
salty water.
Pour salted water into a saucepan and leave overnight. Boil this water in the morning. After this procedure, the pan can be easily washed.

1. Add a little vegetable oil to the mixture of cottage cheese eggs flour for syrniki. They turn out richer and tastier.
2. It is good to add skins from lard when cooking jelly from any meat (cut off and freeze when cutting meat). Aspic turns out to be thick in the skin with a lot of gelling substances.
3. A slice of onion placed in the refrigerator will help eliminate all unpleasant odors.
4. Banana skins help to cook the meat. Put the banana skin into the pot with the meat. You will be pleasantly surprised by the result. The meat will be soft, juicy and fragrant.
5. To prepare the vinaigrette, first cut the beetroot and fill it with vegetable oil, then you can cut the rest of the vegetables - they will not be stained with beetroot juice and the vinaigrette will have a “multi-colored” color.
6. Always add sugar to minced meat (1 tablespoon per 1 kg of minced meat). Your cutlets, belyashi, chebureks and other products made from cutlet mass. will always be very juicy. Put in minced meat, plus to the main spices (salt, pepper), dry celery - it improves the taste of meat.
7. In a dish with meat for stewing, put cherry sprigs for the smell of aroma and indescribable taste.
8. If you add a little dry mustard to the brine with pickles, they will become tastier and last longer.
9. Harmful for spices: light, high temperature, high humidity. You need to store in tightly closed opaque ceramic. porcelain or dark glass jars, each spice in a separate container away from the stove.
10. To prevent the board from moving, you need to lay a wet terry towel under it that you use in the kitchen. It does not have to be large, but it should be terry, with a pile. Wooden boards do not slip on the pile and adhere to it a little due to water.
11. The secret of borscht: beets for borscht must be peeled and boiled whole in the broth all the time while the broth is being cooked. Then take out the meat and beets, strain the broth and cook the borscht as usual, only at the very end of cooking, rub the boiled beets on a coarse grater, put in the already prepared borscht. Let it boil and turn off. The taste is special and the color is great.
12. Do not pour spices from a jar in which they are stored directly into a pot with a boiling dish - they will absorb moisture from the steam and lose their quality.
13. So that the raw onion in the salad does not taste bitter and is tastier, it must be finely chopped, put in a colander and pour over with boiling water. And the radish salad will become much tastier if it is seasoned with onions, previously fried in vegetable oil.
14. Chops will be juicy and tender if, well beaten, salted and peppered, they are dipped in the following mixture on both sides: mix 1/2 cup of milk with egg, salt and pepper to taste (slightly diluted with water, salted and peppered mayonnaise will do) . Place the chops in a small enamel bowl, pour over the rest of the mixture and refrigerate overnight. In a cold place in such a mixture, raw meat can be stored for up to 5 days without losing taste and without acquiring unpleasant odors.
15. Shchi and borscht will be richer and tastier if you boil whole potatoes in them and then mash them. Mash in a saucepan or frying pan.
16. If you want the breadcrumbs to form a crispy golden crust, pieces of fish or meat should be brushed with a beaten egg and only then rolled in breadcrumbs.
17. It is useful for lovers of potato cutlets to know that beaten egg white will add splendor and delicate taste to such cutlets.
18. Apples are usually added to sauerkraut salads, but this salad can be varied with orange or tangerine slices.
19. The juiciness of chicken breasts baked in the oven can be preserved if, before cooking, spread them with a mixture of ketchup and sour cream, taken in equal amounts (sour cream can be replaced with mayonnaise, and ketchup with adjika).
20. Never throw away lard that has turned yellow or weathered. Pass it through a meat grinder and store it in the refrigerator in a jar, if necessary, add it to cabbage soup or borscht. To do this, take the lard, add the garlic and grind the garlic together with the lard in a mortar or cup, an unusual taste is provided. Pour this dressing into the borscht when it is ready, stir and turn off the heat.
21. For many, sausages are an everyday dish. It seems that there is nothing simpler than their preparation, however, it is also useful to know some subtleties here. If sausages are cooked in a small amount of water or steamed, they will be much tastier and more aromatic. And in order to prevent sausages from bursting in boiling water, if they need to be pricked in several places with a fork before cooking or make cross-shaped cuts at the ends.
22. When heating the broth, do not tightly close the lid of the pan, because it is the free exit of steam that protects the broth from clouding.
23. 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.
24. And this advice is for lovers of vegetable soups, in which there are no cereals and potatoes. Seasoning this soup with lightly toasted flour will make it thicker and more delicious.
25. If you add a little milk to sour cream, it will not curdle in sauce, gravy or soup.
26. 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.
27. Boiled potatoes without skin can be made white without much difficulty, just add a little lemon juice to the water.
28. If you like crumbly porridge, then you need to take 2 glasses of liquid per glass of cereal. You can cook crumbly cereals in broth or on water, cereals should be poured into boiling water.
29. The taste of boiled vegetables can be improved by adding two pieces of sugar to the pan.
30. Bitter cucumbers can be dipped in milk for a while by adding a little sugar. The bitterness will go away.
31. You can remove the smell of boiling cabbage with a piece of bread placed in a saucepan - it perfectly absorbs an unpleasant smell.
32. To prevent bugs in rice cereal, put a few metal bottle caps in it.
33. The best and most affordable way to descale your kettle is with citric acid. It is she who will help your teapot shine again. You can clean the kettle with various chemicals, but why take the risk? After all, you can even ruin the kettle. It is better to choose a citric acid product without any chemicals. Naturally, if scale has appeared in the inner surface of the teapot, then it is no longer possible to brew tea there. I need to clean the kettle. Citric acid will help us with this. So, we need a pack of citric acid (for one teapot). Pour a pack of acid into the kettle, then fill with cold water and leave for several hours. Never boil the kettle. If the scale layer is small, then it will disappear in a quarter of an hour. Next, pour this water out of the kettle, dry it and boil it twice.
34. Melted chocolates and mints with 1-2 tablespoons of water or milk make an excellent icing for the cake.
35. Did you know that an apple goes well with pastries? To prevent the sponge cake from drying out, put half an apple in a container with it.
36. When kneading yeast dough, it is useful to know that cooled boiled potatoes will make it softer and more airy. Grate it on a fine grater in the proportion of 2-3 potatoes per 1 kg of flour and add to the dough before baking.
37. The biscuit will not lose its taste and tenderness if it is kneaded quickly and baked immediately, because otherwise air bubbles will escape from it and it will become heavy and tasteless.
38. Has its own tricks and pastries. In order for the finished cake or cake to easily come out of the mold, you need to put it on a cold wet towel without removing the product from the mold. But you should not immediately take out the cake in the cold - it can settle.
39. Apples will not lose juice during baking if, after removing the core, lower them for 3-4 minutes in boiling water.
40. Vegetables boiled in their skins will be much better cleaned if, after cooking, they are poured over with cold water, allowed to cool and only then peeled.
41. Banana peels are a wonderful plant food. When transplanting a plant, add crushed peels to the pot - you can pre-dried for future use. The crusts rot very quickly and feed the plant with microelements, especially the most valuable potassium, which affects the growth of green mass.
42. In a pot of roses, you need to dig an iron nail under the roots. In the garden, iron tin cans dug closer to the roots are perfect for these purposes. When iron rusts, it turns into a ferrous form and becomes available for absorption by plants. Roses that receive enough iron oxides are healthier and bloom brighter.
43. Tangerine peels, dried and laid out in a wardrobe, will scare away moths and give a light aroma.
44. Orange peels - there is nothing better for cleaning the microwave. Put peels of 1-2 oranges in a bowl, pour enough water to cover them and heat at maximum power for 5 minutes. Wash the oven with a sponge and warm water. It cleans up easily and smells good. If this procedure is carried out regularly, you will not need any chemical detergents.
45. Walnut shells (peeled from partitions) are excellent natural drainage for houseplants. When transplanting, lay the shells on the bottom of the pot.

1. Loose dough. I advise you to make a depression in the center of the dough and add a little milk. Mix gently with a fork, and then knead the dough into a uniform ball.
2. The dough does not rise. If your dough does not rise, there can be only two reasons for this: either it is too cold in the kitchen - the temperature is less than 22 degrees, or you did not heat the milk before mixing it with yeast. The temperature of the liquid mixed with yeast should be approximately equal to body temperature, that is, 36 degrees.
3. Egg whites do not whip into a stable foam. Beating egg whites is not the easiest thing, but problems can be avoided by following a few rules. First: the bowl in which you will beat the whites must be completely dry, even a couple of drops of water can interfere with whipping. The second is how carefully you separate the whites from the yolks, this should be done very carefully. But if after 3 minutes the proteins have not acquired a stable form, then you did something wrong.
4. When baking, the raisins sink to the bottom. This problem indicates that the dough is very liquid. If the batter doesn't spill out of the spoon when you transfer it to the pan, the raisins will stay in place. The solution is simple - add a small amount of flour.
5. The cake will settle while baking. You may have used more liquid than indicated in the recipe. Or you have beaten the dough with an electric mixer for too long. In both cases, the dough will start to rise, but will settle as it bakes. Therefore, it is very important to follow the advice given in the recipe. In both cases, the solution to the problem is to add some extra test.
6. The cookie stuck to the pan. It is best to bake cookies on greaseproof paper, then there will be no problems with sticking. But if you still didn’t have it, and you didn’t have time to quickly shift the finished cookies from the baking sheet and it stuck, then you should do the following: heat the oven again to the required temperature, put the baking sheet back into the oven and heat the cookies. After that, you can easily shift the cookies, but you need to do this immediately.
7. Cookies break when removed from the pan. Again, it is worth saying that perhaps the most convenient solution to this problem would be the use of greaseproof paper. Thanks to her, the baking sheet does not need to be greased and you will not have any problems when removing cookies. An additional benefit of greaseproof paper is that it does not need to be washed and can be reused multiple times.
8. Dough with vegetable oil and melted cheese is too soft. This happens if the processed cheese or cottage cheese is too wet. Therefore, it is always advisable to squeeze the curd before use or wrap it in a towel to dry.
9. Ready cottage cheese cake settles. You must remember that ready-made cottage cheese cakes always decrease in volume, especially in the center. Therefore, you need to put a little more dough in the center than at the edges. When the baking time is up, leave the cheesecake in the oven with the door closed until the temperature drops.
10. Burnt cake. All you can do is scrape or cut off the burnt crust with a sharp knife. For masking, it is best to cover the cake with icing.
11. Wet fruit pie. Many fruits release juice when baked. Sprinkling bread crumbs on the dough before adding the fruit will keep the cake from getting too wet.
12. The caramel hardens too quickly. It can stay smooth and runny if you add a little lemon juice while cooking.
13. So that the filling does not “run away” when baking a fruit cake, stick a few pasta into the cake - the juice will rise up these tubes, and the baking sheet will not burn.
14. When frying donuts, vegetable oil forms foam. If the vegetable oil forms foam, then it has not reached the required temperature, which can destroy a thin layer of dough. To prevent this, check the temperature by dipping the handle of a wooden spoon into the oil. The oil has reached the right temperature if small bubbles form around the handle.
15. Loose cake is difficult to cut. When you cut the cake, the knife should not immediately reach the very bottom, but move with sawing movements through the entire cake. It is best to use a serrated knife for this.
16. Congealed custard. Move 3 tbsp. spoons of custard in a bottle. Cool it down by immersing the bottle in cold water. When cool, shake vigorously and the custard will come back to normal.

1. Mushroom broth will be more flavorful if you use mushrooms of different sizes. Large ones give the broth taste and color, and small ones give aroma. For puree soup, the best mushrooms are champignons, porcini and morels. And legume soups are especially good on mushroom broth.
2. In order for the foam that has fallen when cooking the broth to rise, you need to add a little cold water. And to make the broth fragrant and tasty, it must be boiled over low heat.
3. Puree soup can be seasoned with grated crumb soaked in broth to give it the necessary density. Such soups should not be boiled after dressing.
4. Fish broth will be tastier if you cook different types of fish together. If fish heads are boiled, then the gills must be removed, otherwise the broth will be bitter and cloudy.
5. However, cloudy broth is easily clarified with egg white whipped with salt.
6. Those who like clear rice soup should definitely wash the rice and put it in boiling water for 3-4 minutes, then put it on a sieve. After that, it can be cooked until cooked, the broth will remain transparent.
7. If you put too many vegetables in beef broth, it will lose its specific taste and aroma. As for chicken broth, do not abuse seasonings, otherwise it will lose its taste. Here's what else is useful to remember - vegetables for fish and mushroom broths can be fried in margarine and vegetable oil, and for milk soups - only in butter.
8. When cooking pickle, you should remember that the potatoes will become tough if pickles or sorrel are first put in the soup. Sorrel (and nettle) should be put in an almost ready soup and boiled in an open dish, then they retain their natural color.
9. If the pickle is with pearl barley, then it is better to sauté the grits in oil. This noticeably improves the taste. For spiciness, boiled strained cucumber pickle can be added to the pickle.
10. Fried onions often go into the first courses, and so, it will brown well if you add a little sugar to the oil in the pan. And it is better to roll the finely chopped onion in flour before sautéing, then it will not burn and will acquire a reddish tint.
11. To prepare milk soups, pasta and cereals are pre-boiled for 3-5 minutes in water.
12. When cooking cabbage soup, put sauerkraut in cold broth (water), and stewed cabbage in boiling.
13. Vegetable soups without cereals and potatoes should be seasoned with flour sauteing, they will be thicker.
14. Game soup will be tastier if it is fried beforehand.
15. Milk soups are recommended to be cooked in a saucepan with a thick bottom and over low heat so as not to burn.

Tricks in cooking delicious meatballs

1. When sculpting cutlets, it is very useful for juiciness to place a piece of ice and a piece of butter in the middle of each cutlet.
2. First, over high heat, the cutlets are fried once on each side until a crispy crust is obtained, and then the fire is reduced, the pan is covered with a lid and left on low heat for another 10-15 minutes. Ready cutlets are immediately served to the table.
3. Bread for minced meat should be soaked in cold boiled water (in some cases it can also be in wine or in a mixture of wine and water), but in no case in milk (soaking bread in milk deprives cutlets of juiciness due to interaction during frying of milk proteins and meat).
4. Cutlets (or meat) should only be placed in a preheated pan that is very well preheated (20-30 seconds after the cook has a strong alarm that the pan is already too hot) and with a sufficiently thick layer of oil (a small amount of oil makes it difficult to transfer heat from the pan cutlet or meat, as a result of which the product loses its juiciness, because due to poor thermal contact, the crust forms slowly, especially on the side surface).
5. Eggs cannot be added to minced meat cutlets, otherwise the cutlets will lose their juiciness (eggs are added to minced meat cutlets as a binder only in public catering so that more water and bread can be introduced into the cutlets - without eggs, minced meat with an underinvestment of meat will fall apart); eggs must be introduced for a bunch of minced fish, also when preparing minced meat from vegetables or cereals.
6. The fashioned cutlet must be rolled in a loose egg - lezon (or, even better to preserve the juices, first a little in flour, and then in the egg) - when frying, the egg will create an impenetrable shell and retain all the juices inside the cutlet (optional, after deboning in egg can be breaded cutlets in ground breadcrumbs);
   - partial breading: only in the egg or only in flour, or in flour and then in the egg;
   - full breading (Viennese breading): flour - egg - crackers;
   - sometimes they use double breading: flour - egg - crackers - egg - crackers);
   - chicken, fish, cereal and vegetable cutlets can be breaded in flour and very abundantly in the egg in fresh, not too small bread crumbs or in fresh bread, cut into thin (3-4x6-8 mm) and rather long strips (such breading requires enough oil in the pan).

Our age is the age of speed and high technology. We are constantly in a hurry, there is a catastrophic lack of time, and glory to the Technique that makes our life easier! So it's no surprise that microwave ovens are so popular. Food in the microwave is firstly fast, secondly convenient, and thirdly - easy! A microwave oven is used not only for heating and defrosting food, but you can also cook in it: bake, fry and boil. In addition, with the help of a microwave, you can do a lot of useful things.

1. To refresh the aroma of ground spices and seasonings, heat them at full power for thirty seconds.
2. If you wrap stale bread in a paper towel and heat it at full power for one minute, the bread will become as fresh again.
3. Walnuts are easy to peel by heating them in water for four to five minutes at full power.
4. Almonds are easy to peel if you put them in boiling water and heat them for thirty seconds at full power.
5. An orange or grapefruit can be easily peeled of white pulp if it is heated for thirty seconds at full power.
6. Cheese can not be overexposed in the microwave, otherwise it will become dry and like "rubber".
7. The fish will become more fragrant and tastier if it is poured with butter and paprika.
8. A microwave will help squeeze the juice out of a lemon or orange to almost a drop, even with very thick citrus peels. Warm the fruit for a few minutes in the microwave, let it cool and you can easily squeeze the juice out of them.
9. In the microwave, you can easily and quickly dry the zest of oranges and grapefruits. Put it on paper towels and heat at full power for two minutes. During heating, the zest must be stirred. After cooling, it becomes dry and brittle. Store dried zest in a tightly sealed container.
10. In the microwave, you can dry greens, vegetables, as well as crackers and nuts for the winter.
11. But this is not all that a microwave baby is capable of. Food in the microwave is already familiar, but microwaves can be used not only for food.
12. Candied honey can be melted in 1-2 minutes.
13. You can make one normal candle out of many small cinders - collect the cinders in a bowl, melt them, and then pour them into a mold with a thread wick.
14. Sterilize sponges for washing dishes. It is not at all necessary to throw them away, they can be perfectly "reanimated" in the microwave. Also in the microwave, you can knock out the stubborn smell from the cutting boards - they need to be washed, grated with lemon and "fried" in the microwave.
15. You can quickly make an excellent homemade heating pad by pouring cereal or salt into a clean sock and heating it for a couple of minutes.
16. So it is with soap - one whole piece can easily be obtained from remnants.

Secrets of cooking meat and meat products

1. Do not start cooking the meat until it is completely defrosted.
2. 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. Or cut the meat into pieces, wash thoroughly in cold water, put in a saucepan with coal and pour cold water over it to cover the meat. 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 lower for a quarter of an hour.
3. Large pieces should be turned over for more even defrosting.
4. Do not salt the meat before the end of cooking, especially dense pieces. If raw meat is salted, the surface will dehydrate and become tough.
5. When frying meat in the oven, it is poured only with hot water or broth, cold water gives it hardness.
6. Rigid meat will become soft if: - beat off the pieces; - moisten with lemon juice, let it soak, fry in a heated pan; - for several hours, grease on all sides with mustard, and before cooking, rinse and lightly salt.
7. Lean meat is stuffed to increase fat content. Bacon sticks 5 - 6 cm long and 0.5 cm thick are inserted into the meat with a forcing or stuck into punctures in the meat made with a sharp knife. Fatty meat is stuffed to improve the taste with slices of onion, parsley, celery.
8. The meat should always be cut across the fibers, then the finished pieces will be beautiful.
9. The meat of young animals is best used for fried dishes, and the old - for cooking and stewing.
10. To make the fried meat juicy, do not serve it on the table immediately from the pan, but hold it over a pot of hot water for a quarter of an hour.
11. Roast beef acquires a pleasant taste if the meat is smeared with mustard a few hours before cooking and stewed like that.
12. Chops and schnitzels will turn out softer if they are smeared with a mixture of vinegar and vegetable oil 1 - 2 hours before frying.
13. Boiled meat will be juicy if it is put in a large piece in boiling water, and then boiled over low heat with a barely noticeable simmer of the broth.
14. It is easy to remove the film from the liver if you lower it for a minute in hot water.
15. The liver becomes very tasty if you hold it in milk for 2-3 hours before frying. The liver is fried unsalted, otherwise it will become hard.
16. If the fried liver has become dry and tough, pour it with sour cream or sour cream with onion sauce, bring to a boil and simmer over low heat until the liver becomes soft. When serving, the liver should be poured with the sauce in which it was stewed.
17. So that the breadcrumbs do not remain in the pan when frying the cutlets, but cover the product with a ruddy crispy crust, the cutlets must be properly breaded. To do this, first roll the meat in flour, then grease it with a beaten egg and only then bread it in breadcrumbs.
18. If you oversalted the azu or stew, you can add pre-cut and sautéed fresh tomatoes to the dish, the salt will not be felt that way.
19. Boiled chicken will be tastier if, after removing it from the broth, you salt it, and then put it in another pan, covered with a lid or towel.
20. If the meat is salted, you need to add fresh flour or oil sauce to the dish, which will “take away” the salt. Sour cream can be added to fried meat: for this, hot salted meat is placed in a bowl with cold sour cream, the meat is cooled and only then heated (preferably in a water bath).
21. If the beef kidneys in the sauce have a sharp unpleasant odor, the kidneys must be separated from the sauce, washed with hot water, pour cold water again and bring to a boil. Then fry and combine with the newly prepared sauce.
22. 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.
23. In the absence of a refrigerator, fresh meat can be preserved for a day if it is wrapped in a thin cloth moistened with vinegar.
24. Sausages will not burst when cooked if they are pierced with a fork before being lowered into the water.
25. Dumplings and dumplings are boiled for 4-6 minutes in salted water. They are ready when they float to the surface of the water. The readiness of the noodles is also determined.
26. The meat will remain fresh for 4-5 days if, after drying, put it in a pan (enamelled), pour yogurt, cover with a plate on top, press down with a load and put in a cool place.

Fish Secrets

1. Let the thawed fish stand to completely thaw. Large pieces can be held under cold water for final thawing.
2. Frozen fish retains its nutrients better when thawed in cold salted water.
3. Fish should be cooked in a sealed container so that moisture does not evaporate, it takes less time to cook.
4. To make it easy to clean the fish from scales, it is immersed for several minutes in boiling water, then in cold water.
5. To find out if a fish is benign, it is lowered into a basin of water. When immersed in water, fresh fish drowns. Or pay attention to the gills. If the gills are red, then the fish is fresh. If they are very dark or pale, they are not fresh.
6. River fish will not smell like mud if it is washed in a strong cold salt solution or put in water with vinegar an hour before cooking (2 tablespoons of vinegar per liter of water).
7. Tastes better than small fish. The larger the fish, the tougher its meat.
8. For even cooking, large, thick pieces should be placed around the edges.
9. Always cook fish last. It should not be reheated like other foods, as it will quickly overcook.
10. It is important to defrost the fish completely so that further cooking takes place evenly. When defrosting, you need to put the fish in a glass or some other dish, cover with a film.
11. The fish will not be boiled soft if it is salted 10-11 minutes before cooking.
12. Pieces of fish will not lose their shape during cooking if 2-3 shallow transverse cuts are made on them.
13. Ocean fish is especially tasty when boiled in cucumber brine.
14. Sea fish will become even tastier if you sprinkle it with lemon juice 15-20 minutes before frying.
15. When boiling the fish, it is recommended to lower it into boiling water, then it will retain its juiciness and delicate taste.
16. For fatty fish, it is better to use sauces that have a sour taste - with vinegar, lemon juice, wine. They soften the taste of fat.
17. All large fish intended for cooking, first put in cold water.
18. Crayfish should only be cooked alive. If, after cooking, the neck of the crayfish is not tucked up, but loosened, it cannot be eaten; the neck of a boiled live crayfish is always tucked inward.
19. Oysters, fish and crayfish, at the slightest doubt in freshness, should be thrown away without any regret.
20. Fish products are well garnished with slices of lemon, tomato, spices.
21. In order for the fish to brown well, it is necessary to wipe it with a towel before frying.
22. If the fish is salted, the error is corrected in this way: unsalted flour sauce, unsalted mashed potatoes, sour cream mixed with a large amount of herbs (dill, parsley), lightly stewed with onion along with salted fish. However, this method is ineffective if the fish is very salty.
23. The fish and onion smell from the boiler and pan can be removed by pouring moistened leaves of sleeping tea on a hot surface.

Milk Secrets

1. To make the milk boil faster, you can put a little sugar in it.
2. Milk will not escape if the edges of the pan are greased.
3. You can keep milk longer in winter as follows: before boiling, add a little sugar to it (1/2 tablespoon per 1 liter of milk), and in summer - soda (at the tip of a knife).
4. To boil milk without foam, you need to put it on boil, stir it more often, not allowing foam to form, and as soon as it boils, cool it quickly. Do not let it boil for more than three minutes - the vitamins will be better preserved.
5. You can also save milk longer this way: cover the dish with milk, put it in a saucepan filled with water, throwing a napkin or towel over it, immersing its ends in water.
6. Milk will not burn if it is boiled in a heavy-bottomed saucepan after rinsing it with water.
7. If the milk is still burnt, you can get rid of the unpleasant odor like this: immediately pour it into another bowl, put it in a basin of water, add a pinch of salt to the milk and shake lightly.
8. Milk will not turn sour if you put a leaf of horseradish in it.
9. Milk absorbs odors very quickly, so it should be stored in a container with a closed lid.
10. Sour cream will whip better if you put a little raw protein in it.
11. To remove the acid from the cottage cheese, you need to wrap it in gauze folded in two layers, squeeze it into a ball, twist the ends tightly. Put the cottage cheese on a cutting board, cover with another board on top, put a small weight and leave for 2-3 hours.
12. A very sour curd will lose its acidity and become tender if mixed with an equal amount of fresh milk and left for an hour, then drained on cheesecloth placed in a colander, and the curd put under pressure.

Source: http://racion.net/kulinarnyi_blog/

Content

If the hostess asks her household what the ideal dish should be, she will most likely receive the answer: “tasty and fragrant”, “cooked with soul”, “unusual”. And the hostess will add from herself that such a dish should be prepared quickly, so that there is time for other things.

It's easy to achieve perfection: use culinary tips and tricks to improve taste, intensify aroma, save time and experiment successfully.

Taste improvement

Ah, what a scent!

Not a minute wasted

After a working day, there is so little time left before sleep, but you want to properly enjoy your vacation, have time to devote time to your family, do a hobby or just watch a movie. At the same time, I don’t want to give even hours for constant cooking. Save valuable time with helpful cooking tips.

Shall we do an experiment?

At your leisure, browse culinary blogs, explore the cuisines of the peoples of the world, note what you would like to cook. Look for new flavor combinations. For example, who would have thought that meat and coffee would make a great roast?

By secret

The hostess in the kitchen will be helped not only by culinary tips, but also by small technical tricks that make work more comfortable.

Cooking skills come with experience. Discovering new recipes, you try and make mistakes, consult with friends, mothers. If you remember simple culinary tips and tricks, you can quickly increase your skill level in preparing the perfect dishes.