1. Tomato juice is not stored in metal containers. Since vitamin A is destroyed in the light, the bottles into which it is poured are removed in a dark place.
2. In order for the skin of fried chicken, duck or goose to become crispy, shortly before the dish is ready, their carcasses are smeared with sour cream.
3. To improve the taste of lamb skewers, meat is marinated in pomegranate, tomato, lemon juice or dry white wine instead of vinegar.
4. Broths, sauces are prepared from porcini mushrooms, they are also salted and pickled. With any method of preparation, the porcini mushroom does not change its color and aroma.
5. Frozen meat broth, even for the most experienced cooks, turns out to be opaque. In this case, a well-washed shell of two chicken eggs is placed in the pan (then it is removed) - and the broth takes on a beautiful, appetizing look.
6. Cooked meat is not immediately removed from the broth, but allowed to cool, then it will be more juicy and tasty.
7. If you go to the market to buy everything "first hand", then go shopping in the morning, then the probability of buying fresh goods is much higher.
8. Add a little vegetable oil to the mixture of cottage cheese eggs flour for syrniki. They turn out richer and tastier.
9. 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.
10. A slice of onion placed in the refrigerator will help eliminate all unpleasant odors.
11. 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.
12. 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.
13. 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.
14. In a dish with meat for stewing, put cherry sprigs for the smell of aroma and indescribable taste.
15. If you add a little dry mustard to the brine with pickles, they will become tastier and last longer.
16. 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.
17. 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.
18. 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.
19. 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.
20. 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.
21. 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 is also suitable) . 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.
22. 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.
23. 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.
24. It is useful for lovers of potato cutlets to know that beaten egg white will add splendor and delicate taste to such cutlets.
25. Apples are usually added to sauerkraut salads, but this salad can be varied with orange or tangerine slices.
26. The juiciness of oven-baked chicken breasts 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).
27. 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.
28. 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 so that the sausages do not burst 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.
29. 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.
30. If the bird carcass roasted 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.
31. 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.
32. If you add a little milk to sour cream, it will not curdle in sauce, gravy or soup.
33. 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.
34. Boiled potatoes without skin can be made white without much difficulty, just add a little lemon juice to the water.
35. 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.
36. The taste of boiled vegetables can be improved by adding two pieces of sugar to the pan.
37. Bitter cucumbers can be dipped in milk for a while by adding a little sugar. The bitterness will go away.
38. You can remove the smell of boiling cabbage with a piece of bread placed in a saucepan - it perfectly absorbs an unpleasant smell.
39. To prevent bugs in rice cereal, put a few metal bottle caps in it.
40. 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.
41. Melted chocolate and mint sweets with 1-2 tablespoons of water or milk make an excellent icing for the cake.
42. Did you know that an apple goes well with pastries? To prevent the biscuit cake from drying out, put half an apple in a container with it.
43. 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.
44. 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.
45. 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.
46. Apples will not lose juice during baking if, after removing the core, lower them for 3-4 minutes in boiling water.
47. 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.
48. 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.
49. 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.
50. Tangerine peels, dried and laid out in a wardrobe, will scare away moths and give a light aroma.
51. 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.
52. Walnut shells (peeled of partitions) are excellent natural drainage for houseplants. When transplanting, lay the shells on the bottom of the pot.
53. 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.
54. Do not put any seasonings in chicken broth, only onions and carrots. Otherwise, it will lose its taste.
55. Never leave bay leaves in soup. It is good when boiled, and then only spoils the taste.
56. The chops will turn out softer if 1-2 hours before frying they are smeared with a mixture of vinegar and vegetable oil. Do the same with grilled meat.
57. To prepare delicious juicy cutlets, add equally finely chopped raw and lightly fried onions and a little raw potatoes to the minced meat.
58. 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.
59. 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.
60. A few fresh chanterelles added to any soup will make it tastier. Mushrooms in dishes are tastier, the finer they are cut.
61. Stir the grated raw potatoes immediately with a little milk, otherwise it will turn blue.
62. 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.
63. Mashed potatoes are best beaten by hand. Whipped in a mixer becomes lush, but quickly loses its taste.
64. Yeast dough will be soft and airy if you add cooled boiled potatoes, grated on a fine grater.
65. Butter does not darken during frying if the hot frying pan is pre-lubricated with vegetable oil.
66. The dough will rise faster if you stick a few sticks of tubular pasta into it.
67. 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.
68. Unleavened dough products will be crumbly, airy if you add a spoonful of cognac to the dough.
69. If you want the beans not to darken when cooked, cook them in an open pot.
70. Sprinkle the bottom of the pan lightly with salt to avoid splattering the oil before frying.
71. Instead of apples, you can put slices of oranges or tangerines in a sauerkraut salad.
72. 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). - Salad with mayonnaise and vinaigrette will get a particularly pleasant taste if you put a lemon peel in them for a while before serving.
73. 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.
74. To obtain a clear meat broth during cooking, put the washed eggshell into it. Ready broth should be filtered.
75. A decoction of onion peels can be used to color broths. This increases their nutritional value, enriches them with vitamins and improves their appearance.
76. 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.
77. To prevent the meat from burning and becoming dry, a vessel with water is placed in the oven.
78. To eliminate the strong smell when frying fish, put 1 raw potato, peeled and cut into slices, in vegetable oil.
79. 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.
80. When preparing jelly, diluted starch should not be poured into the middle of the pan, but closer to its walls.

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, it means that 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, 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, and then pour 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 saucepan (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 onions along with salted fish. However, this method is ineffective if the fish is very salty.
23. The fishy 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 (on 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 in this way: cover the dish with milk with a lid, 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.

01. Many recipes indicate “a pinch of vanillin”, “soda on the tip of a knife” ... Remember that soda or vanillin is better not to sprinkle than to sprinkle, otherwise you will hopelessly ruin the cake.

02. Do not knead the shortbread dough too long, otherwise it will become dense, hard.

03. You should not be too zealous with biscuit dough either: bake immediately, otherwise air bubbles may escape from the biscuit, it will lose its taste and tenderness.

04. To find out if the dough is baked, stick a pointed wooden stick into it. If it remains dry, the cake is ready and can be removed from the oven.

05. If you have to make dough with raisins, rinse it in hot water and then sprinkle with flour. Then the raisins will be evenly distributed in the dough.

06. To make the cabbage pie successful, try not to open the oven for the first 15 minutes when baking

07. Noodles, pasta, rice do not boil well in milk soup. This problem can be solved by boiling them in salted water before dressing in the soup. And so that the milk does not burn, cook the soup in a saucepan with a thick bottom and over low heat.

08. Watch how experienced chefs stir the soup! With slow, circular motions, they achieve the correct thickness of the soup and do not destroy the boiled vegetables.

09. Never leave bay leaves in the finished soup! It is wonderful when cooked, and then only spoils the taste. And add crushed garlic at the very end of cooking.

10. Before removing the soup from the heat, pour some fresh juice of carrots, tomatoes, cabbage into it. You won’t spoil it like porridge with butter, but how delicious it turns out!

11. Do not boil vegetables for several hours, and do not pour more water into the pan than is required by the recipe. This will keep the natural flavor of the vegetables.

12. Salted soup can be made edible by dropping a handful of boiled rice tied in gauze into it: the rice will absorb all the excess salt.

13. To make the beans and peas boil faster, add a tablespoon of cold water every 5-10 minutes during the cooking process.

14. Preservation of vitamin C. promotes soaking peeled potatoes in salt water.

15. If potatoes are boiled over high heat, they will boil on the outside, but remain raw inside.

16. Boiled potatoes will be especially tasty if you add a little citric acid to boiling water.

17. The water in which potatoes are boiled can be used for cooking first courses.

18. So that the stewed cabbage does not have the smell of steamed cabbage, open the lid for 10 minutes at the beginning of the stewing.

19. Before putting sauerkraut in cabbage soup, stew it separately with fat in a small amount of liquid. During prolonged stewing, cabbage loses its excessive sharpness, acquires a pleasant aroma, lactic acid is not destroyed in it, which delays the softening of the cabbage itself and other vegetables in cabbage soup.

20. If you want to add raw onions to the salad, finely chop it, put a colander and pour boiling water over it, it will lose its bitterness and will be much tastier.

21. If the radish is grated and washed several times with cold water, it will lose its pungent taste.

22. You need to know that prolonged heat treatment of pepper reduces its aromatic properties and gives the dish excessive bitterness, so add pepper shortly before the end of cooking.

23. Do not take vegetables that are too small or large, as well as cabbage with bright green upper leaves - this is a sign of nitrates!

24. Cleaning and washing vegetables reduces their nitrate content by 10-20%.

25. Of the root crops, beets have the ability to accumulate the largest amount of nitrates.

26. An egg will not crack during cooking if an inverted saucer is placed on the bottom of the saucepan.

27. If you need to boil an egg with a cracked shell, smear the crack with lemon juice and heavily salt the water.

28. How to check if an egg is fresh or not? Dip it in salt water (100 g of salt per 1 liter of water). A fresh egg will sink, but a spoiled one will certainly rise to the surface.

29. Make sure that not a single drop of yolk gets into the protein that you are going to beat. Otherwise, you won't get anything. You can’t beat proteins in enameled or aluminum dishes: a fragment can bounce off the enamel and get into the protein, and the protein turns gray from aluminum. Porcelain or earthenware is best, and be sure to chill the eggs on ice or in the refrigerator before beating.

30. Egg yolks keep fresh for a long time if they are dipped in a jar of cold water.

31. Fried eggs only on low heat. It is more beautiful, healthier and tastier if sprinkled with finely chopped onions.

32. An egg omelet will be especially tasty and fluffy if you dilute a piece of yeast in it.

33. If you let the already prepared cake stand for 15-20 minutes, it will rise and become more magnificent.

34. When kneading the dough, pour milk or water into the flour little by little, in a thin stream, stirring with a wooden spatula. The dough will be lump-free.

35. Never immediately remove the finished cake from the mold. Let it cool down. Except for those pies that are served hot. However, if the cake is left too long on the baking sheet, it will become moist and irony.

36. If the finished cake is stuck 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.

37. The pie will not burn if a layer of salt is poured onto the sheet under the form with the dough. When you bake a cake on a sheet, add another sheet.

38. If the cake in the oven starts to burn from one corner, put a bowl of water under it.

39. So that the milk does not “run away” when boiling, grease the edges of the dishes with grease.

40. Sour cottage cheese will lose acid if wrapped in gauze folded 2-3 times, squeezed into a ball, tightly twisted the ends of the gauze, put on a board, covered with another board on top, and left under a small load for 2-3 hours.

41. To prevent the cheese from crumbling, wrap the knife blade with a thin layer of parchment paper.

42. Porridge with milk will be tastier and healthier if you boil the cereal separately and boil

milk and then combine. So milk will not lose amino acids.

43. Cheeses at home should be stored in the refrigerator separately from other products (mainly soft and moldy) because of the smell, and not for long, because they not only overripe, but also dry out and become hard.

44. It is advisable to store square cheeses wrapped in a napkin soaked in edible vegetable oil or vinegar and squeezed out, or to keep them in salt water.

45. Soft cheeses and cottage cheese are best stored in a covered pot or bowl with a lid.

46. ​​So that boiled meat does not dry out, it should be covered with foil or parchment

paper, but do not wrap tightly, because without fresh air, the food quickly deteriorates.

47. Raw meat is conveniently stored in the freezer wrapped in plastic wrap, but not so much that the product “suffocates”.

49. Started cutlets, and there were no eggs in the house? Do not rush to run to a neighbor. Use potato starch (for 250 g of minced meat - 1/2 tablespoon). Cutlets are perfectly browned and fried, they will be delicious.

50. There is a way to protect stuffed cabbage from burning: put a lid of a smaller diameter on the bottom of the pan with the eye up, and cabbage leaves on it.

51. The smell of fish. To eliminate the unpleasant smell from the fish, you need to boil the old tea leaves in the pan with which it was fried.

52. Fish. If you need to boil fish that has a strong specific smell (cod, horse mackerel, catfish, flounder, etc.), put a large amount of roots, flour and spices into the water and add 100 g of cucumber pickle or 50 g of flavored vinegar to 1 liter of water. Boil the broth for 10-15 minutes, then put the fish in it.

53. Odorless fish. If you pour fresh milk into the water in which the fish is boiled, the strong smell will disappear, and the fish will become tastier.

54. To improve the taste of stewed flounder, pike, cod, it is recommended to add mayonnaise to the liquid, and use the resulting broth to prepare the sauce.

55. Fish Digest Faster Fish is digested faster and lighter than meat, which creates the misconception that it is less nutritious. Meanwhile, fish is no less nutritious than meat, its fat is absorbed better than any other, its proteins are complete, and the fact that it is easier and faster to digest is its positive property.

56. Fried fish is delicious. Fried fish turns out delicious if it is held in milk before frying, then rolled in flour and fried in boiling vegetable oil.

57. For the preparation of most second courses, fish is used with the skin, which helps to maintain the shape of the pieces. In cases where the dish is prepared from lean fish, it is better to serve it with such high-calorie sauces as Polish sauce, sour cream, etc. Marmalade from oranges 300 g of sugar; 2 oranges and zest of half an orange. Grind oranges well, mix with sugar and grated zest, put in a saucepan, cover and cook for 5-6 minutes at 100%.

58. Aluminum utensils. It is impossible to keep sour milk, salted fish, dishes from potatoes and tomatoes for a long time in aluminum dishes. You can not keep a hot saline solution or vinegar, as under the action of alkalis and acids, aluminum is destroyed.

59. To give shine to glassware ... To make glassware shine, it must be washed with water. To which salt or vinegar is added, then rinse with clean warm water and dry with a dry towel.

60. Spots on chinaware. Stains on chinaware can be easily removed by rubbing them with warm water and a little ammonia.

61. White dishes. To restore the whiteness of chinaware, it must be wiped with baking soda or salt and vinegar.

62. Glassware. Glassware from under dairy products is first rinsed with cold water, and then washed with hot water, since hot water drops of milk on the walls of the dish are brewed and turn into a sticky mass.

63. Before baking pancakes, thoroughly wipe the pan with salt.

64. Cake with walnuts will turn out much more tender if you add a pureed apple to it.

65. In order for the puff pastry with fruit filling to bake better, pierce the bottom layer of dough in several places.

66. You are going to bake bread, and the dough has already risen, but the oven is not ready yet? To prevent the dough from rising further, cover it with well-dampened paper.

67. The dough should be not only tasty, but also beautiful. To accomplish this task, you can add crushed yolk to it. And if you add a pinch of saffron or ginger powder, the dough will become both beautiful and fragrant. By the way, rich pies are not baked at all in Central Asia without saffron.

68. Chicken meat will be even more fragrant if you slightly separate the skin and put in a leaf of basil. Sweet bell peppers can be used instead of tomatoes. Before serving the dish to the table, free the pepper from the top film.

69. Frozen fish should be thawed in cold water before use (2 liters of water per 1 kg of fish) and immediately start cooking. Fillet and minced meat are thawed in the air. 70. Fish will taste better if you fry it in a mixture of sunflower and butter (in equal amounts).

71. Fish is cooked in a small amount of water, using primarily its own juice. In this case, the nutrients contained in it are more fully absorbed. The fish is ready when the remaining fins can be easily removed.

72. Fish spoils quickly, and, in addition, the fishy smell is easily transferred to other products, so it should be stored in a tightly closed enameled container on ice (up to 2 days) or in frozen form. Salted fish can be stored at a temperature of 10-12 degrees Celsius. Dried fish is stored in a suspended state, preferably in bags made of some kind of loose fabric. Barrels or other containers with salted fish in brine when stored in the basement are recommended to be placed on bricks or wooden grates and sprinkle the floor in these places with sawdust, periodically replacing them with fresh ones.

73. Preparation of eggplant: cut off the stalk, washed. Old eggplants are scalded with boiling water and peeled. Cut into circles and slices. If the eggplants are cut into slices, salt, stand for 5 minutes, and then rinsed in cold water, the bitterness will decrease; for the same purpose, you can hold the slices in salted water.

74. Potatoes, beets, and carrots boiled in their skins are easier to peel if, after boiling, they are slowly poured over with cold water.

75. Vegetables acquire a delicate taste if a little butter is added to them before serving.

76. Raw cabbage should not be fried. When fried, it becomes dry and tasteless, so it should first be boiled and then fried.

77. New potatoes are easy to peel if you put them briefly first in hot water and then in cold water.

78. Wash parsley not in cold water, but in warm water - it will be more fragrant.

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.

1. 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.
2. 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.
3. 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.
4. To prevent the liver from being tough, salt it at the end of cooking.
5. If the top of the pie burns, cover it with a damp paper towel.
6. To cook white rice, add a couple of drops of vinegar to the water during cooking.
7. When cutting a boiled egg, does the yolk crumble and stick? Dip the knife in cool water.
8. To make the broth clear, throw in an ice cube and bring to a boil.
9. Do not cover the beans while cooking, and they will not darken.
10. To make minced meat tastier, finely grate raw onions or some raw potatoes and add to minced meat.
11. Beef will turn out soft and tender if marinated in mayonnaise for half an hour before cooking.
12. 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.
13. Almonds are easier to peel if dipped in boiling water for 3 minutes and then dropped into cold water.
14. To make the perfect cream from sour cream, add raw protein while whipping.
15. Throw a pinch of salt into ground coffee before brewing, and the taste of your favorite drink will become brighter.
16. Lubricate the meat with honey, cognac with water or pomegranate juice to get a golden crisp.
17. Add the washed banana peel to the meat broth, and the meat will turn out soft.
18. Roll the charlotte apple slices in flour so that they do not bunch up later.
19. Try using chopped walnuts instead of breadcrumbs for a better taste.
20. 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.
21. Always give the cooked meat time to cool and gain fullness of taste.
22. Vinaigrette will turn out tastier if you add a tablespoon of boiled milk and a pinch of sugar.
23. 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.
24. To make the soup more appetizing and healthy, before removing it from the heat, add some carrot juice to it.
25. 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.
26. The idea of ​​adding some vanilla to a vegetable salad seems strange, but it's really delicious!
27. 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.

Good evening everyone!

Bookmark and review it occasionally, I'm sure culinary tips will be useful to you, and not only, share them with your loved ones, friends, because it's so nice to know something that others don't know and share so that everything works out well for them too.

• 1. You cooked the broth and did not have time to remove the foam in time, it has already sunk to the bottom, take a glass of water, pour it into the pan, the foam will rise and you can easily remove it.
• 2. When simmering the broth, don't put any seasonings other than onion and carrot, the taste of chicken broth varies from other seasonings.

• 3. You have boiled the soup, put bay leaves in it, take it out after cooking, otherwise it will spoil the taste of the soup, it is only good when cooked.
• 4. Chops will turn out softer if 1-2 hours before frying, grease them with a mixture of mustard and vegetable oil. Do the same with grilled meat.
• 5. To make the cutlets delicious, juicy, add equally finely chopped raw and lightly fried onions and a little raw potatoes to the minced meat. Do the same when you cook cabbage rolls or other stuffed vegetables.
• 6. When you start to fry the cutlets, the fire must be strong so that the cutlets have a crust and the juice does not flow out of them, then continue to fry over medium heat. Turning the patties over again, add fire, and then reduce.
• 7. Before frying the fish, blot it with a towel and salt immediately. Such fish will not fall apart into pieces and will acquire a golden crust when frying.
• 8. A few fresh chanterelles added to any soup will make it tastier. Mushrooms in dishes are tastier, the finer they are cut.
• 9. So that the grated potatoes do not darken, immediately add a little milk and stir.
• 10. When boiling old potatoes, it may darken, and the taste is not always good, add 2-3 cloves of garlic, a spoonful of vinegar and bay leaf when cooking. Try to boil old potatoes in plenty of water.
• 11. When making mashed potatoes, beat it by hand, so it will be tastier. Whipped puree in a mixer becomes lush, but quickly loses its taste.
• 12. To make the yeast dough soft and airy, add cooled boiled potatoes, grated on a fine grater.
• 13. Butter does not darken during frying if the hot pan is first greased with vegetable oil.
• 14. Yeast dough will fit faster if you stick a few sticks of tubular pasta into it.
• 15. When making a cream, describe eights when whipping with a whisk, then the cream will be airy and light.
• 16. Baking from unleavened dough will be crumbly and airy if you pour a spoonful of cognac into the dough.
• 17. Beans should be boiled in an open pan, then they will not darken during cooking.
• 18. Before frying, sprinkle the bottom of the pan lightly with salt, then the oil will not splatter.
• 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 get a clear meat broth, put a well-washed eggshell into it during cooking, and then strain the broth.
• 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. To cook an old chicken faster, after it has boiled for 30 minutes, immerse it for 5-7 minutes in cold water and continue to cook
• 26. So that the meat does not burn and does not become dry, a vessel with water is placed in the oven. The same should be done when baking a pie and a few minutes before the end of cooking, put a container of water down, such as a frying pan, the bottom of the pie will not burn.
• 27. To avoid a strong smell when frying fish, put peeled and chopped potato slices in 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.
• 30. To make cheesecakes more magnificent and tastier, add a little vegetable oil to the curd mass.
• 31. When cutting meat, do not throw away the skins, freeze. It is good to add skins from lard when cooking jelly from any meat.
  Aspic turns out to be thick in the skin with a lot of gelling substances.
• 32. To cook delicious and beautiful borscht, follow this secret: beets for borscht need to be cleaned 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.
  grate boiled beets on a coarse grater, put in ready-made borscht. Let it boil and turn off. The taste is special, and what a beautiful result.
• 33. To make cabbage soup and borscht richer and tastier, boil a whole potato, and then mash it .. Mash in a saucepan or in a frying pan with a roast.
• 34. Never throw away yellowed or weathered fat. Pass it through a meat grinder and store it in a cold place in a jar, if necessary, add it to cabbage soup or borscht. To do this, take lard, add garlic and grind garlic together with lard in a mortar or cup, an extraordinary taste is provided. Pour this dressing into the borscht when it is ready, stir and turn off the heat.
• 35. 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, pull out ..
• 36 If you come across bitter cucumbers, it does not matter, they should be dipped in milk for a while, adding a little sugar. The bitterness will go away.
• 37. So that bugs do not start in the cereals, put a few metal bottle caps in it, or old spoons, metal forks.
• 38. To cook crumbly porridge, pour 2 cups of liquid on a glass of cereal. You can boil friable cereals in broth or water, you need to pour the cereal with boiling water or pour it into boiling water.
• 39. If you feel an unpleasant smell in the refrigerator, put a piece of onion, the smell will disappear.
• 40. If you add a little dry mustard to the brine with pickles, they will become tastier and last longer.
• 41. 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.

• 42. You can not pour spices from the 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.
• 43. Banana skins help to boil 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.
• 44.. In a dish with meat for stewing, put cherry sprigs for smell, aroma and an indescribable taste.
• 45. Always add sugar to minced meat (1 tablespoon per 1 kg of minced meat). Your cutlets, belyashi, pasties and other products made from cutlet mass will always be very juicy. Put in minced meat, plus dry celery to the main spices (salt, pepper) - it improves the taste of meat.

  Read the culinary advice carefully and make a selection for yourself that is acceptable to you. to apply them for yourself.

  Always cook in a good mood, with love and everything will turn out great for you!

As expected, the entire household and life in the family is usually run by a woman and she spends most of her time in the kitchen. Surely every housewife has her own little secrets and tricks that she uses to save precious time or make her signature dish unique. To make life easier and save time, we offer you some of the most relevant culinary life hacks that will greatly simplify the preparation of certain dishes and reduce the time spent at the stove.

Cook beets quickly

Everyone who has boiled beets at least once will confirm that this process can take up to 4 hours. But few people know that this process can be significantly reduced. Putting beetroot in water that is already boiling can shorten the cooking process by up to one hour. But chefs know how to cook beets even faster.You need to boil the beets in boiling water for 30 minutes, and then drain the water and put it under a stream of cold water for 15 minutes (the colder the better). The temperature difference will bring the beets to readiness. And the whole process will take no more than 50 minutes.If you need to cook the beets even faster, put them on a large fire without reducing it and without covering the pan with a lid. There should be a lot of water, it should cover the roots by 8 centimeters. After 15 minutes, put the beets under ice water for 5-10 minutes.

Lush scrambled eggs

Often the scrambled eggs are flat and not very appetizing in appearance. Professional chefs know one secret: to make scrambled eggs fluffy, you need to add 1-2 tablespoons of cold water to the eggs and beat the mass well.

Remove bitterness from onion

The bitterness of the onion can not only bring you to tears, but also decently spoil the taste of the salad, no matter how finely you try to chop it. You can save your dish and remove bitterness in a very simple way: after cutting, put the onion in a colander and pour boiling water over it.

Make Pasta and Rice Fluffy

Due to the starch found in rice and pasta, these foods often stick together and turn into an unappetizing lump when cooled slightly.To prevent rice or pasta from sticking together during cooking, add a little sunflower or olive oil to the water if you plan to serve them hot. If pasta or rice will be used in casseroles or other dishes, pour cold water over it in a colander immediately after cooking.

Chop the onion quickly

Nobody likes the process of cutting onions, due to the fact that it is quite difficult to hold in your hands. But few people know that if you leave the tails (on the side of the feathers) while peeling the onion, then the onion can be cut much faster by holding it by these same tails. Then you can just throw them away.

delicious vinaigrette

Vinaigrette is prepared, perhaps, in every family. This healthy and tasty dish can be made even tastier and more appetizing if you add one tablespoon of milk and one teaspoon of sugar to it. The taste will become very soft and tender.

If your family loves cabbage pies or any other dish containing this healthy vegetable, you need to know the secret to keeping it beautiful.After chopping the cabbage for the filling, pour boiling water over it, then pour cold water for a minute. Squeeze and fry or simmer in a pan. Thanks to this simple trick, the cabbage will not turn brown.

How to replace wine in sauce

There are a huge number of delicious sauces, which include wine. But many refuse alcoholic components. However, two lumps of sugar, previously dissolved in a small amount of vinegar, will be an excellent substitute for white wine in a sauce. This is perfect for meat and fish dishes.

To make rice white and crumbly, pour it only 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. Only in this case will it retain its perfectly white color.

How to replace mayonnaise

If you suddenly run out of mayonnaise at home, and you have prepared dishes that are simply unthinkable without this sauce, do not rush to be upset. You can replace mayonnaise with sour cream if you add pounded hard-boiled egg yolk and a teaspoon of mustard to it. Even avid lovers of mayonnaise will not distinguish.

The secret of yeast dough

Do not undertake to put yeast dough if the products for it have just been in the refrigerator. All ingredients should be left in the room for 30 minutes. Compliance with this condition will make the dough more magnificent and accelerate its rise.

Shine the pies

Do you think that only industrial pastries prepared by professional chefs can sparkle appetizingly?To make closed pies and buns shine, they are smeared with beaten egg, milk, sugar water before baking. Thanks to this, an appetizing gloss appears on the finished cake. The best gloss is obtained when lubricated with yolks.

Check egg freshness

If you doubt the freshness of the eggs, pour about 10 centimeters of water into a container and lower them there. Fresh eggs will remain at the bottom. If only one end of the egg has risen, then it must be used first.

tender meat

There are a huge number of marinades that give the meat a delicate taste and make it very soft. One of these is kiwi marinade. Soak the beef in a mixture of kiwi, spices and sugar 2 hours before roasting. But most importantly - do not keep the meat in such a marinade for longer, otherwise your meat will turn into a pate.

mince secrets

The most delicious cutlets, potato pancakes and other minced meat dishes are much tastier if the minced meat is mixed. For example, grated raw potatoes, carrots can be added to cutlets, and grated cheese and mustard can be put in potato pancakes.