✦ If the meat broth is cooked from unfrozen meat, it turns opaque. To achieve transparency, you need to put carefully washed egg shells into the broth during cooking (an average shell shell of 2 eggs is enough for a medium-sized pot). Shells should be removed from the finished broth using a slotted spoon.

✦ It is better to soak dried mushrooms not in water, but in milk, then they will become just like fresh.

✦ To prevent the mustard from drying out longer, add a little milk to it.

✦ If you like lush, nosy pancakes, do not put the whole eggs in the dough, but beat the whites and yolks separately. First add whipped egg yolks, mix well, and then introduce the whites into a thick foam.

✦ To prevent the pancakes from cooling off before you bake them all, put a large plate in a pot of boiling water and put the prepared pancakes on it.

✦ In order 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 beat faster and be thicker.

✦ The stew will be more juicy if you first fry it on all sides. The resulting crust will not allow the juice to leak during the quenching process.

✦ When you beat meat on a wooden board, it absorbs a lot of meat juice. To prevent this from happening, before beating, moisten the board with plenty of water. Juice will not be absorbed into a wet tree.

✦ To prevent jacket potatoes from cracking during cooking, first chop the peel in several places with a fork, and salt well.

✦ If you add cold milk to mashed potatoes, it will turn an unappetizing grayish color. This will not happen if the milk is preheated without boiling.

✦ So that the boiled potatoes intended for the salad do not darken when sliced, add a small amount of vinegar to the water during cooking (1-2 tsp. To a medium-sized saucepan).

✦ To prevent apples sliced \u200b\u200binto a salad from darkening, put slices in salted water during the slicing process.

✦ If you need only half the onion, and you have to postpone the second until the next time, lubricate the slice with margarine or put the onion on the saucer with salt. Then onion will not lose its taste and aromatic properties during storage.

✦ To make mashed potato from the old potato tasty, soft and airy, add beaten egg white to it.

✦ In order for the chops to fry faster and form a golden crust, chunks of the chopped meat should be thoroughly rinsed in cold water.

✦ To make the pancakes crispy and acquire an appetizing golden color, sugar must be added to the dough at the rate of 1 tbsp. l for 1 liter of dough. ✦ To prevent fresh greens from drying out longer, wash them and wrap in foil. So it will remain fresh in the refrigerator for 1-2 months.

✦ You need to salt the dishes at the end of cooking. The exception is only two cases: when you cook the ear, salt must be added before putting fish and vegetables; when you cook dumplings or pasta, water is salted before it boils.

✦ If you have salted meat, you can save the situation by adding flour or butter sauce to it, which will quickly take away part of the salt from the meat.

✦ If you have salted the fish, stew it with unsalted mashed potatoes or sour cream. If you salt the soup, add to it a certain amount of the ingredients present in it, boiled in unsalted water.

✦ The refrigerator is often loaded to capacity, so there’s nowhere to put new products. What can and even needs to be removed from it in order to free up space and not harm products:

a) melons and pumpkins that have no damage to 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 deteriorates their quality;

c) in no case should you store chocolates and chocolates in the refrigerator, since they do not tolerate low temperatures, and their taste from the cold is significantly impaired;

d) onions, garlic, potatoes and root vegetables do not need a refrigerator, they must be stored in a shaded, cool place;

d) do not need to keep any types of canned food in the refrigerator until you open them.

Content

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

It’s easy to achieve the ideal: use culinary tips and tricks to help improve the taste, intensify the aroma, save time and experiment successfully.

Taste improvement

Ah, what a scent!

Not a minute in vain

After a working day, there is so little time before bedtime, but I want to enjoy our vacation properly, have time to devote time to my family, take up a hobby or just watch a movie. At the same time, I do not want to give an hour to constant cooking. Save valuable time with helpful cooking tips.

Let's do an experiment?

At leisure, browse culinary blogs, study the cuisines of the peoples of the world, mark what you would like to cook. Look for new flavors. For example, who would have thought that meat and coffee would make an excellent roast?

In secret

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

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

Be sure to rinse the leaves of leek, as dirt is often clogged between them, if you cut it, it will be difficult to wash it all out.

In the lid from the pan or from the kettle i.e. not in the lid itself, but in the hole where the lid handle must be put in the cork from the wine and then you can take it even if it’s boiling 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 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 the vitamins are preserved.

Using the pharmacy Narine or Bifidolactobacterin, you can easily cook home-made super-healthy kefir! One ampoule (sachet) per liter of milk is enough.

When added to fried foods, cut the garlic into large pieces, lightly fry in oil, remove, continue cooking. This is for those who do not like the strong smell of garlic.

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

• easy to clean
• very easy to cut yourself
• will give more flavor to food

***
  If you cool the onions, then you can safely peel and cut and it will not be so angry :) Just do not overcool, otherwise it will freeze

***
  Lemon also needs to be squeezed out before squeezing juice out of it. For example, you can twist it in the palms with a tap. Will give more juice.

***
  In no case, when warming up borsch and other vegetable soups, you can boil them, you need to warm over low heat or even just add hot water.

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

***
Freeze cutlets in an egg mold, stick cloves in onions so that it is easy to get after cooking the broth, bay leaf can be in a carrot, making an incision with a knife:





***

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

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

When I cook pies, especially on shortcrust pastry, before covering the form with parchment, foil or not covering it at all, I grate the dry gingerbread. I hardly trust the oven, so if the dough starts to burn out from below and the raw gingerbread from above will solve this problem. Below it does not burn, and everything is perfectly baked.

To beat the protein well, I first put it in the refrigerator. When working with shortcrust pastries, I follow the same principle: first, at least for half an hour (and at least for an hour), in the refrigerator, and then you can do whatever you like with your soul.

To whisk the protein well, you need to separate it from the yolk in a dry, clean dish (greasy dishes are especially critical in this regard). The walls of the dishes can be wiped with a slice of lemon. When whipping protein, you can throw a small pinch of salt. And yes, cool (but not very cold) protein whips better.

Old-old advice: if you need to mix whipped protein in some mass, then mix from bottom to top.

When frying fish, I throw salt in oil (the main thing is not to salt), and I 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 the meat needs to be twisted a little unfrozen to the end, then all the veins of the film, if any, are twisted with a bang!

Meat cannot be salted during cooking, as from salt, the protein swells or hardens there, in short, the meat becomes stiff, 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) is 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 give them to chickens and ducks for food. 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 - gravy with its buckwheat, tomorrow on the breadboard, the day after tomorrow in pizza. It tastes better if you first fry the meat, then with onions, add spices, close the lid and simmer over low heat for about 40 minutes. After that, I put it hot in plastic molds with lids, put it in it or just keep it in the refrigerator for up to a week (so as hot packed), or in the freezer.

Freeze fruit in the freezer. It is very convenient if there is a separate large freezer.
  Of the fruits, I would advise freezing cherries, cherries, persimmons, berries: raspberries. blackberry and so on.
  You can defrost either simply by pulling it out and leaving it on the table for the night, or shove it into mikruhu in the defrost mode. After defrosting, apricots, peaches and apricot turned out to be tasty, but not very beautiful. They also go well with dried fruits. Strawberries fell apart, or maybe I do not know some tricks for defrosting it.
  Earlier, Bulgarian pepper was still freezing, but it is easier to pickle with cucumbers and roll it in the fries.
***

Council on the account of the container: 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 one defrost and stored compactly.

The finest dough (manty, soms, etc.) can be rolled out easily and quickly with a long rolling pin (I have about 110 cm), look at the bazaars or make it yourself).

Probably everyone knows that tomatoes need to be peeled by dousing with boiling water. And recently I learned that Bulgarian pepper, which is cooked on a fire or on charcoal (you can put it on a fire right above comfort and turn it to black until it burns), you need to wrap it in cling film afterwards, hold there for 5-10 minutes until it cools, and then the film itself will go away, and if this pepper is then pickled in lemon juice with vegetable oil, garlic and black pepper, you will get a funky Bulgarian snack.

Pour the pancake dough into the eggplant (you can come up the next morning and pour it into the pan. You won’t be mistaken with the portion.

I put pumpkin (if the season) or a teaspoon of sugar in borsch and generally in almost all soups. Borsch becomes sweet, and all tastes are stronger.

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

To cook deliciously, you need to approach business with a soul and a certain amount of inspiration. And also to know the useful culinary tips that eager hostesses and professional chefs of fashionable restaurants willingly share.

New material awaits you in today's article  culinary secrets and tricks to help you increase your culinary excellence.

♦ How simple clear vegetables from seeds? To do this, use a completely unexpected device - a special spoon for ice cream. Its slightly pointed edges can easily get rid of seeds.
  This technique is relevant for cucumbers, zucchini, pumpkin and many other vegetables.

♦ how get rid of excess fat. They prepared a dish, but it turned out to be too fat and rich? Do not rush to get upset and give up on dinner.
  Take an ice cube and wrap it in a paper towel. Sweep the ice on the surface of the dish. Ice attracts excess fat like a magnet. And he, in turn, remains on a napkin.

♦ how heat the baking correctly.If you are going to heat pastries (for example, pizza) in the microwave, then there is a risk of drying it too much. To avoid these negative consequences, place a glass of water next to it. Evaporated moisture will help not to overdry the dish.

♦ How to lay out   batter on a baking sheet. The baking sheet on which the pastry is baked does not need to be lubricated with oil, it is better to slightly moisten with water.

♦ how soften yeast dough. Add 2-3 pcs. To the yeast dough. finely grated boiled potatoes. This will give it softness and airiness.

♦ Walnuts acquire a pleasant taste of hazelnutsif lightly calcined in the oven before use.

♦ How to   store peeled nuts.  Nuts are a valuable source of important vitamins and minerals. They contain antioxidants that increase the overall tone of the body and strengthen the immune system.
  It is important to be able to store this product correctly. If you keep peeled nuts at room temperature, then over time they get a rancid taste.
Put the nuts in a sealed container and freeze. This will help preserve all their beneficial properties and a pleasant taste.

♦ how eliminate odor. In the process of cooking, we are faced with a variety of products. Some of them, for example, fish, are very odorous and leave a not very pleasant smell on their hands, which is not so easy to get rid of. Rub your hands with soda or lemon juice and wash under warm water - this should help.

♦ How to cook crispy cucumbers. To make the pickles crunch, add amaranth leaves to the jars.

♦ If a greens, put it in a glass of water, after adding vinegar to it.

♦ how store greens.  Greens decorate any dish and give it a unique taste and aroma. Unfortunately, the shelf life of parsley, leek, dill and other representatives of the "green" is not so long. How to extend the life of herbs? Freeze greens in ice molds, pour them with water or olive oil.
  And then just add a couple of these cubes to the dish.

♦ how clean cast iron dishes.  Cast iron cookware is practical and convenient. To keep it in good condition, it is important to clean it properly. Do not use household chemicals - this can lead to rust. Wash cast iron dishes with salt.
  By the way, salt will also help eliminate the obsessive smell of spices.

♦ New pan  must be calcined with fat, and then rub with salt.

♦ You can easily and simply replace mayonnaise with sour creamadding to it the crushed yolk of hard-boiled eggs and a teaspoon of mustard.

♦ how keep recipes clean. Cookbooks are not uncommon in the kitchen. Many recipes mistresses draw from them. Such books often look very beautiful, and I don’t really want to get them dirty. However, the creative cooking process is characterized by a number of costs in the form of food waste, drops of water and other liquids, dirt.
  How to keep the perfect look of the cookbook? Use the hanger for trousers, open the book on the page you need and fix the clips.
  Hang the hanger on a cabinet handle or other structure that is suitable for this.

♦ how return the shine to the dishes.  Shiny dishes are the face of the kitchen. To restore the pristine sheen to chromed dishes, wash it with a solution of vinegar and water.
  If this is ordinary dishes, not an electric kettle. you can even soak it in such a solution for the whole night.

♦ How to cook minced meat for cutlets. Do not add fresh bread to the minced meat - this will give the meatballs stickiness. Soak stale white bread in cold water or milk, and combine with minced meat without squeezing.

♦ Cutlets will be soft and juicy,  if after frying them put in the oven for several minutes.

♦ how unbaked cupcakes. I wanted delicious pastries, but there are no tins for muffins or muffins? Do not despair. Their absence should not prevent you from enjoying delicate and airy pastries.
  Build custom baking paper molds.
  By the way, parchment can simultaneously become a cool decoration of your table, if you serve cupcakes directly in it. Connect imagination and skillful hands.

♦ To cookies in the oven did not burn, under the forms you need to pour a little salt.

♦ how return wooden utensils to working condition. Wooden utensils are stylish and beautiful. To always maintain it in this condition, it is important to clean it properly.
  Wooden spoons and spatulas lose their appearance over time and acquire a not-so-pleasant smell. If you feel sorry for throwing them out, then try to boil them and dry them in the sun. Such a simple technique will give them a second life.

♦ How to cook meat with a crispy crust.If you want a baked bird or rabbit to have a crispy crust, grease them with sour cream or mayonnaise before sending them to the oven.

♦ how cook pasta.There is nothing complicated in the preparation of this dish. However, in anticipation it is so easy to miss the moment when the water begins to overflow.
  Place a wooden spatula or spoon on top of the pan. The tree will not allow water and rising foam to overflow.

♦ As with dopotato crisp.  To make deep-fried potatoes dry crisp, dry them with a napkin or towel before frying.

♦ To the salt was dry and crumbly, put 2-3 rice grains in a salt shaker that absorb moisture.

♦   how properly peel onions.Onion is a killer vegetable that makes everyone cry. If you have a particularly sensitive mucous membrane of the eyes, then experiencing this process is quite difficult.
  If you are going to heat the onion, then before you chop it, place the vegetable in the freezer for 30 minutes and forget about the tears.

♦ how easy to grate cheese.  For the preparation of many dishes, grated cheese is used. What to do if the cheese was at room temperature, became soft and does not at all give in to you and a grater?
Place it in the freezer for 30 minutes. The cheese hardens, which means that it will not stick to the grater and will become more crumbly.

♦ How to cook meat.  Cooked meat will turn out to be juicy if you put it in boiling water in a large piece and then cook over very low heat. To make stiff meat softer, soak it for 2-3 hours in water, in which vinegar or lemon juice is added.

♦ Middle-aged beef will become softerand cook faster if it is rubbed with mustard several hours before cooking, and immediately before cooking, rinse with cold water.

♦ When   stew meatpour only hot water or broth. Cold water will make the meat tough.

♦ When fry schnitzels or chops, first remove all veins. When frying, the veins curl up and make the meat shapeless

♦ how save a burnt dish. If the dish is burnt, put the pan in cold water, the burnt sticks to the bottom. After that, you can transfer the dish into another dish.

♦ On the kitchen it is recommended to have at least 3 desktop boards: for processing raw products, for finished products and for cutting dough.

♦ how squeeze maximum juice from citrus. Do you like fresh in the morning? Then it will be useful for you to know how to squeeze the maximum juice out of oranges and other citrus fruits. First, cool the fruit well, and then send it to the microwave for 15-20 seconds. Enjoy the cool drink!

♦ To don't spoil the whole lemonand take some juice from it, pierce it with a needle or a thick needle, and squeeze out the required amount of juice.

♦ How fast beat sour cream. To sour cream better beat, add raw egg white to it.

♦ Chop the egg yolks  with sugar in a china in a warm place. On the contrary   proteins, like cream, beat well  in a cold place.

♦ If you add a little milk to sour cream, it won't curl up in gravy.

♦   how easy to peel eggs.It will not be difficult to clean the eggshell if a small amount of soda or vinegar is added to the water when boiled.
  These substances penetrate the shell, which then simplifies the process of its separation from the egg white.

♦ If boiled   eggs must be cut into thin, neat slicesso that the yolk does not crumble, moisten the knife in cold water.

♦ how   skillfully handle cling film. Cling film is an indispensable attribute in any kitchen. Do not know how to cope with her deftly?
  Take on board the advice of eminent chefs: keep cling film in the refrigerator. When cold, it is much more obedient and sticks to hands less.

♦ how cook rice friable. Pour a tablespoon of vinegar into the water in which the rice is cooked - and rice will become crisp white.

♦ Rice will not break apart and stick togetherIf the water in which it is boiled add a couple of tablespoons of cold milk.

♦ During rice should not be added sugar  - this hardens the rice.

♦ To   rice turned white and friable, pour it without fail into boiling salted water, adding a few drops of lemon juice or citric acid dissolved in water. Do not cover the dishes in which rice is cooked.

♦ There are several opinions on how cook rice properly. Many cooks pour rice into the pan, pour cold water so that if you lower the middle finger and touch the surface of the rice with it, then the water should reach its middle.
  Put a pot of rice flooded with water on the fire. Tightly cover with a lid that cannot be opened until the end of cooking.
See details How to cook rice

♦ To rice soup was not muddy, boil the rice for a couple of minutes in boiling water, drop it onto a sieve and only then add to the broth. The same goes for homemade noodle soup.

♦ After chopping the cabbage for the filling, first pour boiling water over it, and then pour cold water for a minute. Squeeze and fry thoroughly in a pan. Then   cabbage will not lose colorwill not turn brown.

♦ In order to make desalted soup edible,dip raw potato into it and boil for several minutes. It absorbs excess salt.

♦ Mustard diluted in milk  instead of water, it is much better preserved, does not dry.

♦ Bread is not stale for a long time,  if in a bread box next to him put a slice of raw potato.

♦ Fresh bread is easy to cut into thin slicesif the knife is lowered for one to two minutes in boiling water.

♦ A pinch of salt added to   coffee  before the end of brewing, gives the drink special taste and aroma.

♦ 2 pieces of sugar previously dissolved in a little vinegar can replace white wine with sauce.

♦ For protect open tomato paste from mold  you need to put a little dry mustard on the lid.

♦ Chum salmon caviar, pajus, granular will not dry for a long timeif a thin layer of vegetable oil is poured into a jar of caviar on top and corked tightly.

♦ For preservation of taste, aroma and color of fresh berries when cooking jelly  squeezed juice from the berries do not boil. Boil only the squeezed berries filled with water and add sugar and starch to the resulting syrup. Pour juice into the finished jelly when it is removed from the heat.

♦ Beets cooked for a very long time - 3-3.5 hours. And you can cook it only an hour, then remove from heat and put for 10 minutes under a stream of cold water. Beets will be ready.

♦ Beans and peas can not be soakedb, if during cooking every 5-7 minutes add to the pan a tablespoon of cold water. In addition, in unsalted water they boil better and faster.

♦ If needed boil potatoes faster- Add a little butter to boiling water.

♦ Vinaigrette will get a delicate and pleasant tasteif you pour in it 1 tbsp. teaspoon of milk and add 1 teaspoon of sugar.

♦ Acid slows cooking vegetables, therefore, vinegar, citric acid, tomato puree, tomato paste and fresh tomatoes add at the end of cooking when the vegetables are almost ready.

♦ If you need to add raw lettuce  finely chop it, put in a colander and pour over boiling water. The onion will be tastier, as bitterness will leave it. So that the onion does not burn and has a golden color, before frying it must be rolled in flour or sprinkled with sugar.

♦ If moistened semolina with cold water, and then pour boiling water, it   does not form lumps.

♦ A few drops of vegetable oil added to the water where they are boiled dry beans will make it softer and tastier.

♦ To worms and weevils did not start in flour and rice, you need to put a few cloves of garlic in each bag of flour or rice. The upper covers of the lobules can not be damaged - the garlic rots from this.

♦ Soft   sticky dough rolls easilyif covered with parchment paper.

♦ The dough, when it is not very cool mixed, always sticks to your hands. But it rolls out well with a bottle filled with cold water.

♦ Bread yeast lasts much longerif buried in flour or fine salt.

♦ The dough will rise evenlyif you stick a few tubes of pasta into it.

♦ It is not recommended to roll out the dough over the entire sheet areai. It will be better baked if there is free space on the sheet on all sides.

♦ If you bake fruit cake  then first you need to sprinkle the dough with white crackers, and then put the fruit - the crackers absorb moisture.

♦ To destroy in the kitchen the smell of cooking foodsprinkle a little salt on the hot burner.

These useful cooking tips are useful for young housewives who are just learning culinary wisdom. Although it is possible that experienced housewives will take note of something from them.
  According to the materials

Useful tips will help you in the kitchen.

Trick number 1 - It is best to mix different minced meat: pork, beef, lamb.

Trick number 2 - I do not recommend adding milk to the minced meat. Minced meat should be diluted with warm boiled water - until the consistency of thick sour cream.

Trick number 3 - Putting in the stuffing you need only egg yolks.

Trick number 4 - The more onions to put in the meat, the tastier the cutlets will be.

Trick number 5 - It is not necessary to add bread to the stuffing. Try adding any vegetables: cabbage, potatoes, carrots.

You need to fry the cutlets in well-heated oil in a hot 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 heated oil. And if you dip them in whipped protein, they will turn out to be especially tasty and juicy.

1. If you did not remove the foam from the broth on time and it sank to the bottom, pour a glass of water into the pan. The foam rises and can be removed.

2. Do not put any seasonings in the chicken stock, only onions and carrots. Otherwise, it will lose its taste.

3. Never leave bay leaves in the soup. It is good at cooking, and then only spoils the taste.

4. Chops will be softer if they are lubricated with a mixture of vinegar and vegetable oil 1–2 hours before frying. Do the same with grilled meat.

5. To prepare delicious juicy meatballs, add to the forcemeat equally finely chopped raw and lightly fried onions and a little raw potato.

6. The first minute of frying the cutlets, the fire should be strong 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 patties, again reinforce it for half a minute.

7. The fish will not fall apart and will get a golden crust if you wipe it with a towel 10-15 minutes before frying and salt it right there.

8. A few fresh chanterelles added to any soup will make it tastier. The mushrooms in the dishes are tastier, the smaller they are cut.

9. Grate raw potatoes immediately stir with a little milk, otherwise it will turn blue.

10. Old potatoes will become tastier if you add a spoon of vinegar, 2-3 cloves of garlic and bay leaf when cooking, or cook it in broth. The older the potatoes, the more water is required.

11. Mashed potato is best beaten by hand. Whipped in the mixer becomes magnificent, but quickly loses taste.

12. Yeast dough will be soft and airy if you add cooled boiled potatoes, grated on a fine grater.

13. When frying, the butter does not darken if the hot pan is pre-lubricated with vegetable oil.

14. The dough is faster if you stick a few sticks of tubular pasta into it.

15. To get a light and fluffy cream, when whisking with a whisk, you need to describe the eights and from time to time circles on the walls of the dishes.

16. Products from unleavened dough will be friable, airy, if you add a spoonful of cognac to the dough.

17. If you want the beans not to darken during cooking, cook them in an open pan.

18. To avoid splashing oil, before starting to fry, the bottom of the pan should be lightly sprinkled with salt.

19. Instead of apples, slices of oranges or tangerines can be put in sauerkraut salad.

20. Vegetable oil should be added to the salad only after the salad is salted, vinegar and pepper are 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 egg shells in it. Ready broth should be filtered.

24. A broth of onion husks can tint broths. This increases their nutritional value, enriches them with vitamins and improves their appearance.

25. An old chicken will boil faster if, after it has been cooked for 20-30 minutes, immerse it in cold water for 5-6 minutes.

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 odor when frying fish, 1 raw potato, peeled and sliced, is placed in vegetable oil.

28. To quickly cool the hot compote, you need to put the pot with it in another, large dish, filling it with cold water and pouring a little coarse salt into the water.

29. When making jelly, diluted starch should not be poured into the middle of the pan, but closer to its walls.