Little culinary tricks and secrets

[Frozen Citrus Peels]

Frozen Citrus Peels

after freezing the skins of lemon and orange, they are perfectly soaked in syrup, jam from frozen skins is cooked much faster and the crusts are boiled until transparent, which is difficult to achieve from freshly peeled skins, they have to be cooked for a long time

syrup in frozen citrus jam - very aromatic, transparent and thick

frozen grated zest smells stronger after defrosting

I freeze the grated zest in the smallest baby food jars

Sorry for the stupid question. How do you make the zest? Just peeled the citrus and that's it? Or rubbed with a small grater so that without the white rind? In principle, it is the white rind that worries me, it seems to be bitter.

I rub the zest on a grater, but not potato, but carrot. This is such a grater between the largest and the smallest. It turns out like a straw. But I didn't think of freezing. I put the grated zest in a tiny jar of baby food, sprinkle with sugar, close the lid and store in the refrigerator. By the way, it can be stored for a very long time. And the aroma also intensifies over time. Used to flavor muffins.

I put the grated zest in a tiny jar of baby food, sprinkle with sugar, close the lid and store in the refrigerator. By the way, it can be stored for a very long time. And the aroma also intensifies over time. Used to flavor muffins.

Thanks for the advice, very convenient, I think

[remove the zest very thinly from lemon, orange with a vegetable peeler]

Now I checked my idea and yes! - it really works

Can remove the zest very thinly from lemon, orange with a vegetable peeler, thin strips of zest, put them in a small plastic container and in the freezer.

I ate the orange, cut the lemon into honey - the lemon honey is over

I have a teskoma baby

Added Thursday, 19 May 2016 08:16 PM

In principle, it is the white rind that worries me, it seems to be bitter.

This is no longer a zest. The zest is the top, colored layer of the citrus skin. And the white layer under the zest is useless for flavoring, they write about it - that it is he who is the most nutritious in citrus fruits.

How long is it? It was removed from me a week before Easter, lies in a mini-change in the refrigerator, I open it periodically, intact, but probably I need to put it into action as soon as possible?

[Elena]

Elena, if with sugar - normul, a little canned, all the more - there is little moisture in the zest
but it is better to use a container, often do not open oxygen do not start
and frozen - it lies as long as you like, but after defrosting use immediately - the aroma disappears

[half the sugar]

Today I cooked jam with pectin for the first time, looked at people - how it is cooked, for example, with raspberry jam, I read this:

We shift the raspberries into a bowl with a wide and thick bottom, fall asleep half the sugar... We put on fire and gently stir until sugar dissolves, bring to a boil.
To distribute the pectin evenly in the raspberries, mix the remaining amount of sugar with the pectin and also send it to the pan... Why is it important to add to the boiling mass and be sure to mix with part of the sugar? This is due to the peculiarities of the dissolution of pectin: it does not melt like sugar, but swells like gelatin and absorbs moisture, after which it dissolves. If the powder is not mixed with sugar, its particles will stick together, and then no force will force them to dissolve, and they will remain in the syrup as a gelatinous lump.
Oddly enough, the packaging does not say anything about this. So be aware.
Cook the pectin for no more than 3 minutes, otherwise the gelling properties weaken.

Added Monday 25 Jul 2016 6:07 PM

I cooked: 7 liters of raspberries + 2 liters of sugar + 8 bags of pectin, 10g each, it turned out quite thick, which is what I needed.

Added on Monday 25 Jul 2016 08:18 PM

my jars are completely cold, one jar is not complete - and so, when you turn over the jar, the surface of the jam is a completely flat plane, marmalade
tomorrow I'll cook with less pectin to make a jam

in order to at least know approximately how much lemons to pour, otherwise in many recipes it is indicated with spoons, somehow it is doubtful = little or a lot

in marinades and jams, there is no need for excess of a non-natural acidifier

The girls carefully read the whole topic. Since no one wrote about this, I decided to write myself. If after three hours of cooking the meat is still tough, then the cow was born in the last century. Add 1 or 2 teaspoons of granulated sugar to the broth (depending on the amount of meat) and cook for another half hour. The meat will become soft. Does not affect the taste of the broth.

[Alkalized and natural cocoa powder differ in the way they are produced.]

Alkalized and natural cocoa powder differ in the way they are produced.

Natural cocoa powder obtained from cocoa liquor without the use of alkalis. This product has a slightly acidic pH.
Alkalized cocoa powder obtained from the same raw materials, but using alkalis, which reduce the acidity of the cocoa powder, which makes its taste richer and softer and it dissolves more easily in water. In addition, it has a darker color.
But it must be borne in mind that in the process of obtaining alkalized cocoa powder, more severe heat treatment modes are used and it loses many useful qualities, for example, the percentage of antioxidants in it decreases.
So the choice is yours!
P.S. If you produce baked goods, then alkalized cocoa powder will not work here, since acid is needed to activate soda, and such cocoa powder has an alkaline reaction.

The natural cocoa powder obtained by the traditional method is insoluble in water, weakly extracted in solutions and quickly forms a precipitate, therefore, to form a stable suspension (suspension) in drinks, alkalized cocoa powder is used. It differs from natural by a more saturated dark color with a brown or reddish tint, characteristic taste and aroma, as well as physicochemical characteristics of particles, which allow a certain mass of powder to be suspended for a long time, giving beverages a characteristic color and taste.

Alkalized cocoa powder is obtained by treating cocoa products with alkaline reagents at one of the intermediate stages of obtaining cocoa powder. There are many technologies for the alkalization of cocoa powder, and as a rule, large manufacturers use individually designed alkalization methods, which allows them to produce cocoa powders with a characteristic and recognizable color, taste and aroma. Depending on the degree of alkalization, cocoa powders are divided into weak, medium and highly alkalized. The higher the degree of alkalization, the darker the shade of the cocoa powder.

Alkalized cocoa powder is made from alkalized cocoa cakes by grinding them and obtaining a fine powder with the required characteristics. Alkalized cocoa cakes are made specifically for the purpose of their further processing and obtaining alkalized cocoa powders. The main consumer requirements for alkalized cocoa powders are color, dispersion and taste.

It is advisable to use the product for the manufacture of a wide range of high-quality chocolate products and glazes, as well as for candy fillings and wafer layers, chocolate margarine and butter, ice cream, flour and confectionery products. Cocoa powder in the dough is resistant to high temperatures and retains the richness of color and aroma in the finished product, it gives the products the aroma and color of chocolate.

Alkalized cocoa powder when used in the confectionery and bakery industry reduces the dosage from 20 to 50%.

Cocoa powder is introduced into the dough after mixing with flour. When making a fondant, it is loaded directly into the mass and mixed thoroughly. For better distribution of cocoa powder in flour, it is necessary to sift the resulting mixture through a sieve with cells of 1.5–2 mm. When preparing chocolate cream, cocoa powder must be combined with heated butter and then added to the bulk. This procedure is carried out in order to avoid the formation of lumps in the cream.

alkalized cocoa powder is more expensive than natural

P.S. If you produce baked goods, then alkalized cocoa powder will not work here, since acid is needed to activate soda, and such cocoa powder has an alkaline reaction.

some strange statement contradicts the last paragraphs. I bake with alkalized cocoa and biscuits and muffins, the result is excellent, the taste is not comparable to regular cocoa.

I bake with alkalized cocoa and biscuits and muffins, the result is excellent, the taste is not comparable to regular cocoa.

it's all the same cocoa powder

and bake, most likely with the addition of baking powder? then it makes no difference - what is the pH of the starting products

the main difference between them - alkalized does not precipitate, natural precipitates

and the fact that the taste is richer in alkalized is emphasized in the descriptions of its properties

[Irsha]

Irsha, not always with baking powder, always works well.

[Elya]

Elya, the article is purely for informational purposes - not many people know what it is - alkalized cocoa, I also saw it for the first time in recipes on forums about 5 years ago, and in the shops of our town, in my opinion, it is still not there

although there are packs almost 2 times more expensive than regular cocoa - you need to take a closer look

but unlikely - alkalized, like, until the Russian * spill *

[Irsha]

Irsha, for acquaintance it is definitely good, I was just hooked by that contradictory phrase. I also learned about alkalized cocoa about 5-6 years ago, I buy it only in an Internet store, we do not have it on free sale. And even if the price is expensive, but it cannot be compared with the usual. I take the Italian firm Irca

But it must be borne in mind that in the process of obtaining alkalized cocoa powder, more severe heat treatment modes are used and it loses many useful qualities, for example, the percentage of antioxidants in it decreases.

also important

[Irina]

Irina, I think that any cocoa will lose many useful properties when baked. Therefore, rather, taste should be preferred. And thanks for the article - I did not know about such cocoa.

[Anna]

Anna, alkalized cocoa is more expensive than natural and inaccessible, and yet it is not for nothing that cocoa powder is divided into natural and alkalized


once read - in order for cocoa powder to be better absorbed, it must be thermally processed

but, of course, all our desires and wallet capabilities decide

alkalized cocoa - more expensive than natural and inaccessible,

Yeah. I looked at the price .. 14 euros versus 2 euros for the usual one .. And by the way, I haven't seen such cocoa here, or maybe I didn't pay attention ..

Our natural cocoa Cargil (Germany) costs 135 UAH / kg (approx. 4.65 euros), alkalized cocoa -150 UAH / kg (approx. 5.17 euros). This is not a shop, they are selling at a city forum like a joint venture.

on some forum one lady compared these 2 types of cocoa powders - both natural coffee and instant coffee

on some forum one lady compared these 2 types of cocoa powders - both natural coffee and instant coffee

Logically ...

[What to replace with what]

What to replace with what - tips from Masha.

[Dried fruits - I translate from dry to dried.]

Dried fruits - I translate from dry to dried.

I put the dried dishes in jam syrup, in jam, in mashed potatoes, they will stand the night, moisture will be collected from the syrup, become soft.

- for decorating cakes
- in the dough - under the dough - for the charlotte dough
- just eat delicious
- add to cottage cheese, porridge

[Irina]

Irina, and then store in the refrigerator? Or use it right away?

[Elena]

Elena, didn’t keep, I don’t know
I think that it will not lie down for a long time, the longer it is in the jam, the softer it becomes, I did not store it for more than 3 days, I will soak a handful or two of dried dried *, I have enough

[Irina]

Irina, understandably! After the dryer, I had candied chokeberry in a box and seemed to be underdried. I washed them, dried them in a micron and poured them with black gooseberry syrup, it turned out 0.75l. I will put it in the refrigerator, I will insert it everywhere.

[Fry, turn over and do not grease the pan.]

Fry, turn over and do not grease the pan.



I think anything can be done this way fast fry - fish, cutlets

I think that you can quickly fry anything like that - fish, cutlets

Great way! Irin, still want to understand what kind of paper she has there! Simple, or what? Doesn't look like baking paper ...

Doesn't look like baking paper ...

yeah, it doesn't look like it, but something not quite paper-paper
we have baking paper - okay? and so - oil any thick paper and ala-ulyu

remember how before, before, cakes were baked in cans? a notebook sheet was oiled, inserted into a jar
and the biscuits were baked so

In general, I thought it was pita bread.

This is not paper or lavash. This dough is yufka, or filo.

And it seems to me that baking paper, like tracing paper ...

Most likely paper

On our forum there are two great recipes with paper, I often practice.

Potatoes on parchment (nataliafor)

Cutlets on parchment (nataliafor)

[julia_bb]

julia_bb, I also think it is tracing paper. We'll fry on paper, yonder Vasilica how many examples she gave.

[svetta]

On our forum there are two great recipes with paper

Yes, it's great, I haven't seen potatoes, but this is how I made chicken fillet in paper - according to Stella's recipe - very cool, without a drop of oil! svetta, and if this is dough, why does she cut it so barbarously after cooking?

[into the oven paper]

This dough is yufka, or filo.

Yandex translation:
What a hat, what pots, without polluting the surrounding, can a kokutmad house without anchovies be cooked if I say? Yes I say into the oven paper, you can do them all with. How? Watch the video. Doubt, do not forget audio ... to be in touch with you, gives me energy
Materials:
Ceiling, depending on the size of your sanitized anchovies
corn flour, salt
oven paper
vegetable oil (I used olive oil)


this is exactly paper

Added Sunday, December 25, 2016 5:39 PM

Vasilica, here is proof not only from Turkish housewives - you can bake on paper
........................ ........................ .................

wrapping in an envelope - in order to turn the fish, it was possible, without the risk of crushing them, in one motion, otherwise you will torment all the fish to turn over

[Gayane Atabekova]

Gayane Atabekova, I heard that you need to add alcohol or vodka.
I come across beef from the time before our era.

I come across beef from the time before our era.

Probably a mammoth.

[Gayane Atabekova]

The girls carefully read the whole topic. Since no one wrote about this, I decided to write myself. If after three hours of cooking the meat is still tough, then the cow was born in the last century. Add 1 or 2 teaspoons of granulated sugar to the broth (depending on the amount of meat) and cook for another half hour. The meat will become soft. Does not affect the taste of the broth.

Added Sunday 25 Dec 2016 08:47 PM

Gayane Atabekova, I heard that you need to add alcohol or vodka.
I come across beef from the time before our era.

Girls, when I carcass beef or pork and it's time for it to be ready (this is about 2-2.5 hours), and the meat is still tough (and my family loves the meat very soft), then I add 1 tbsp. a spoonful of vodka or an incomplete tablespoon of alcohol (which is in the house). After 15 minutes the meat becomes the softest, like a stew, well, very tasty. Alcohol is not felt at all. This method is very helpful when old meat comes across. I also do the same, if the meat in the freezer suddenly lies down for a long time and acquired some kind of smell, vodka also removes all extraneous odors. I read this advice a long time ago in the 100 Culinary Tips brochure.

before stewing, chopped beef with ready-made mustard marinated, becomes softer and tastes richer

Girls, thanks! Take note of sugar, vodka and mustard! Because beef, indeed, sometimes such that you will not bite

before stewing, chopped beef with ready-made mustard marinated, becomes softer and tastes richer

O-o-oo, I also respect mustard very much, everywhere I "shove" it on occasion, into the marinade to the chicken legs, and to the chops, and to the chop, and to the duck, such a piquant taste is added, delicious, tender.

What a Temka! Subscribe! I know about mustard, now I know about vodka! Thank you

I know about mustard, now I know about vodka! Thank you

Olya,

It is necessary to check in !!!!! What an interesting topic !!!!

It is necessary to check in !!!!! What an interesting topic !!!!

yes read it until it grew to 700 pages

Girls, when I carcass beef or pork and it's time for it to be ready (it's about 2-2.5 hours), and the meat is still tough

and if you cook soup? it's not gonna go?