|
 To get a clear broth, it is necessary to remove the foam when boiling and cook over low heat.
When cooking broths, a violent boil should not be allowed in order to avoid their cloudiness, emulsification of fats and a salted taste.
When cooking piglets, poultry, stuffed fish do not boil vigorously: this can lead to loss of nutrients and skin rupture.
Boiled beef, chicken should be removed from the broth immediately before eating. The meat will become less tasty if it dries.
Tough meat will be softer if you add a little vinegar or citric acid when stewing or boiling.
To boiled chicken was white, it is recommended to pour it with salty broth and put it in the cold.
To make the meat tastier, more tender and aromatic, it is recommended to grease with mustard before frying.
To make the cutlets, meatballs, schnitzels juicy, soaked and squeezed are used to prepare the mass stale breadtaken at the norm. The mass is carefully knocked out.
It is impossible to thaw ice-cream meat quickly, as this loses a significant part of nutrients, extractive substances and complete proteins.
Fried leather ducks or goose will be covered with a crispy crust if you pour cold water on the carcass shortly before they are ready.
To obtain a golden brown crust, the bird carcass is smeared with sour cream.
To reduce the loss of nutrients, and to make the products juicy, tasty, ruddy, some of them are breaded.
Dishes seasoned butter, do not boil as its nutritional value is lost.
To make the liver tender, soft and juicy, it is recommended to soak it for an hour in cold milk before frying.
To soften the tissues of meat and fish and give them a peculiar taste, they are pickled.
The fish is thawed gradually, in the air, without bringing it to complete thawing. This will keep the pulp juicy.
To avoid the loss of valuable nutrients, the fish is salted just before cooking.
Sprinkle meat, fish, vegetables with salt before frying in a pan, and fried potatoes sent ready-made.
Vegetable soups and try to cook the second courses shortly before meals. Potatoes should be peeled and chopped before boiling. If these rules are followed, more vitamin C is retained in foods.
You should not peel potatoes in advance, as starch, vitamins and mineral salts are lost when they are stored in water.
Potatoes in soups with sauerkraut lay first (before cabbage), as in an acidic environment it "dubs" and does not boil well.
Never dilute mashed potatoes cold milk, as it becomes gray, becomes sticky. The potatoes are rubbed hot and diluted with hot milk.
Welded for vinaigrette and salad vegetables should not be stored peeled.
Dried mushrooms it is good to hold for several hours in salted milk, then they acquire a pleasant fresh taste.
Pleasant taste mushroom sauce gives sour cream.
To prevent lumps from forming in the sauce, the broth is poured in several steps, continuously stirring the browning.
To protect sausage from mold, dip it in a strong salty solution.
If you add a little sugar to the milk during boiling, it is better preserved.
If mustard diluted with milk, it does not dry longer.
When frying, butter does not darken if you grease a hot pan with vegetable oil.
A few grains of salt, sugar, added when brewing tea, coffee, will enhance the aroma of drinks.
To make the aroma of garlic in ready-made dishes better, it is rubbed.
A piece of cheese added to the broth at the end of boiling will give it a pleasant taste and aroma.
The jam will not become sugared if lemon juice or citric acid is added during cooking.
To have ghee remove the unpleasant smell, add a few chopped carrots to it. After 2-3 days, the foreign smell will disappear.
The unpleasant smell on the knives you used to chop onions or cut fish will disappear if you rub the blades with heated salt, lemon peel or tea leaves.
To prevent your eyes from watering when peeling the onion, clean it in a fume hood, near the ventilation, or moisten the blade of a knife with water.
To prevent the egg from bursting during cooking, the blunt end must be pierced with a needle.
The shell of a hard-boiled egg can be easily removed by dipping it into cold water after boiling.
A cracked egg will not leak if it is placed in boiling salted water.
If you have any raw yolks left, place them in a jar and cover with cold water. Put the jar in the refrigerator. This will keep them fresh for a long time.
To make the rice white after boiling, you need to add a little vinegar to the water during cooking.
When cooking cereals made from rice, millet, oatmeal and other cereals, first boil the cereals in water until they swell, and then pour in milk: the porridge will be tastier and healthier.
If jelly, aspic, the mousses were cooled in tins, then before serving, they should be immersed for a few seconds in 1/2 volume in hot water (50-50 °) so that the contents better lag behind the molds.
To remove foreign objects, saturate the flour with oxygen and get good products from it, the flour must be sieved.
When kneading the dough, baking soda is first diluted in water or mixed with flour. Products made from unleavened dough will be tasty, airy, crumbly, if you add a little brandy.
Correctly kneaded dough does not stick to the hands and sides of the pan.
Before frying pancakes, rub the pan with salt.
To keep baked goods fresh and soft, they are placed in a saucepan, covered with a lid and placed in a cool place. Stale bread is wrapped in a damp cloth, after a while it becomes fresh again.
Karlov L. - The man in the kitchen
|
