Little culinary tricks and secrets

Often I see the photos of ready-made dishes among members of the forum: they don't cut out the sebaceous coccygeal gland from the bird.
This moment is not clear to me.
Should I delete it or not? Or is it just my troubles?

[Taya]

Should I delete it or not? Or is it just my troubles?

Taya, I always delete it too. I don’t know why, but I don’t think that it is edible, but due to the fact that I generally try to get rid of all the fat-skin, then my tail flies away with the dog's saucepan.

[Taia]

Taia, I always delete Taya too. She looks disgusting.

Added on Monday, 26 Dec 2016 06:34 AM

Zena, Zhenya and when stewing and in the broth I put 1 tsp of sugar. I didn't know about alcohol.

but I would have a trick so that the meat in the broth would become soft ..

[Zena]

Zena, Tvk in broth and becomes soft after sugar. Proven more than once.

aaaaaaaaaaaaaaaaaaaaaaaaa I did not understand ... thanks! I'll try .. or rather, I'll tell my mother .. everything is tough for her ..

[about meat that is cooked * hard *]

about meat that is cooked * hard * - many know this = the less t at which the meat is cooked, the softer it turns out, of course, the cooking time increases

with a prolonged high t, the proteins immediately curl up, the meat shrivels, and only again for an extended cooking does the coagulant relax again, but to the detriment of the taste - the meat turns out to be cotton

therefore - slow cookers or the * stewing * program will help us, on stove-top cooking - a minimum light on gas (do not leave unattended), on electric the same - on * 1 *

........................ ........................ ........

about sugar - I've never tried it, you have to try it, yeah

although nowadays it is difficult to find beef in stores and markets, veal is now everywhere, like other meats - we often eat young animals

if the meat in the freezer has suddenly lain down for a long time and acquired some kind of smell, vodka also removes all extraneous odors.

You can also stand it in beer for the same purpose. Already experienced it.

Can be held in a weak vinegar solution. It also removes odors.

to stand in beer for the same purpose

it was somehow needed after the spring disassembly of the freezer, a good way, delicious

hold in a weak vinegar solution

or marinated from tomatoes - also delicious

This is understandable about low temperatures, I myself like stewed meat, but it is not always time to eat in advance. Then I cook it in a pressure cooker, I will have to add vodka)

And today I just took a small piece of horse meat, a little defrosted, and just baked it in the oven. It turned out fine. I just have a pizza that I baked yesterday and an apple pie since yesterday. And I also cooked fresh cabbage soup Yes, and the chicken broth remained cooked today. I just didn't cook a lot of cabbage soup.

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

Zhenya, I haven't tried it in the soup, but in the ear I add 1 tbsp. l. vodka 5 minutes before the end of cooking.
I make the fire stronger and pour it into the center of active seething. At the same time, the yushka foams and hisses.
I let it boil for 3 minutes and add greens, another couple of minutes and turn it off.
These manipulations make the fish soup more transparent and pleasantly smelling (especially if the fish is river fish, for example, from the heads and tails of crucian carp, there may be a smell and the ear itself is more turbid and dark).
Alcohol, due to strong boiling, boils away and is not felt, it turns out beautifully and tasty.
She adopted this method of lightening and cleaning fish soup from foreign odors from an inveterate fisherman who lived in our yard.

Added Monday 26 Dec 2016 01:47 PM

Often I see the photos of ready-made dishes among members of the forum: they don't cut out the sebaceous coccygeal gland from the bird.
This moment is not clear to me.
Should I delete it or not? Or is it just my troubles?

I also remove it, but I do not cut off the entire tailbone, but only these glands I cut out, the "tail" itself is very tasty.

[Irsha]

fry quickly - a fish,

Irsha, ahhh great. I love fried capelin, and so without dirt and dust.

as well as without dirt and dust.

absolutely without any adapt, well, very lazy

I wash, I don’t clean at all, I will wash it with salt, very occasionally I sprinkle it with lemon juice and in a hot oven. I reduce the temperature, 10 minutes and the fish is ready. I can keep it on for a little longer to keep it fried. The insides are sintered and it turns out to be much neater cleaned. He gnawed his belly back, and that's it, only a skeleton with a head and entrails remains.

[Ilona]

I wash, I don’t clean at all, I will wash it with salt, very occasionally I sprinkle it with lemon juice and in a hot oven. I reduce the temperature, 10 minutes and the fish is ready. I can keep it on for a little longer to keep it fried. The insides are sintered and it turns out to be much neater cleaned. He gnawed the back of the abdomen, and that's all, there remains only a skeleton with a head and entrails.

Ilona, friend, I also cook. I like it much more than fried.

[Irina]

Irina, I fried it like that. But in the paper, any small fish is generally excellent, neither the pan, nor the lid then need to be washed too much. I really liked this method, I have a roll of tracing paper lying in the bins. Some kind of paper they have looks more like tracing paper than parchment.

[Anna]

Ilona, ​​friend, I also cook. I like it much more than fried.

Anna,: drinks_milk: And most importantly, without the hassle, a whole baking sheet of delicious!

And most importantly, without the hassle, a whole baking sheet of delicious!

That's it!

[Containers from preserves in business!]

Containers from preserves in business!

small, that is, low, plastic containers from under fish preserves, these are very good, convenient pieces - a height of 1 - 2 cm



what configurations are there, and round, and triangular, and quadrangular, and the sizes are also different, and wider and narrower

they are not entirely useful, these preserves, but still we take sometimes, there are more harmful products

I don't throw these trays away, they serve me well: I fill them with ready-made minced meat, a thin layer is obtained, which is well stored in the freezer - it does not get aired, the plastic protects the meat well, and suddenly it will always come in handy:

- wrap in dough - yeast, unleavened, biscuit, at least one of this plastic, though with potatoes (cabbage), overlay, steam, bake, fry, depending on the dough
- put on pasta, on potatoes, on cabbage - put out, fry

convenient - quick layout of minced meat in front of the freezer, does not take up much space in the freezer, you can even shove it into a well-tamped compartment, the plastic of minced meat is thin, defrosts quickly when cooking, which is good for speeding up food preparation

thicker trays are also used, for the same minced meat, for frozen berries, vegetables

Added on Monday 26 Dec 2016 04:40 PM

a whole baking sheet of yummy!

you're not a dozen fish

Some kind of paper they have looks more like tracing paper than parchment.

girls, and this case is not a siliconized parchment? I don’t have it, so I don’t know how it looks live

Girls, this is a Turkish video, what kind of paper they have, who knows, in appearance - completely ordinary thick paper, smeared with oil, it became oil paper, take any thick paper. Yes, we have baking paper, what else do you need? The easiest baking paper. You don't even have to oil, the fat will melt out of the fish.

Why complicate the process when the whole interest is in the simplicity of execution.

[It is convenient to bake cakes for honey cake in a pan.]

It is convenient to bake cakes for honey cake in a pan.
Most likely, many people know about it.
It is very convenient - fast and not time consuming.A thin dough cake is rolled out, cut to the diameter of the bottom of the pan (on a plate, lid), baked in a pan under a lid without turning it over, very quickly - the baking time depends on the method of kneading the honey dough. While baking one cake, the next cake rolls out. The process is quick but not difficult.

Most of all I do not like jelly with a fat layer on top. To get rid of this fat, I was sophisticated in every way. This time, I remembered a long-read advice - to remove the top layer of fat from the broth, you need to quickly blot it on top with a paper towel. I tried it - it works! I put a saucepan on the wing of the sink so that I could throw this wet napkin into the sink right away, otherwise I could do the whole kitchen ... Three pieces of towel (I turned it over and used it again) and my jelly turned out to be absolutely clean. I don't know if this trick can be done with any towels - will they tear? My beloved Zeva passed the test successfully.

Most of all I do not like jelly with a fat layer on top

I also hate such fat and I never eat it. I always remove the fat, before putting a piece of jellied meat on a plate.
But, such a layer of fat is a preservative, and helps to preserve the jellied meat during storage, so I never throw it away when poured into molds, it will still float up, and then there will be no problems to remove the fat.

After all, homemade sausage is stored for a long time when it is poured with pork fat-lard Preservative!

if i need

remove the top layer of fat from the broth

, then in the broth still hot, strained through a metal strainer, I gently immerse a small ladle - the bottom of the ladle is parallel to the top layer of the broth, immerse it until the fat from the broth starts to overflow, it is not necessary to immerse deeper, the ladle of fat has accumulated, drain him, start gently dipping again

in this way, most of the fat is filtered off well, it is safe and there is no need to fiddle with greasy towels, the method is one-step, there are no other manipulations with the broth

I don't throw the strained fat away - either in porridge, buckwheat loves such meat concentrates, or I add it to lean ground beef, this fat is fragrant, not overcooked

I never fool with thorough fat removal. After the end of cooking, I take out the meat, settle the broth a little or filter it through several layers of gauze into a clean pan, put it on the open balcony and while I am doing other things or sorting out the meat, the broth cools down. The fat solidifies at the top with a hard cap that can be easily removed without leaving any residue. All! it remains to slightly warm the broth and pour into the prepared dish.

Our family also doesn't like floating fat from jellied meat. But, like Tatyana, I pour the broth along with the fat. Then this fat is very easily removed from the frozen surface of the jellied meat with a knife. We usually collect in a pail, and then I can add a little to a soup or roast, I can make some frying on this fat.
But I know a way to pour jellied meat without fat. Put the well-strained broth in the cold for 30 minutes. The fat will collect at the top and begin to solidify. Then remove all the frozen fat, I usually immediately add chopped garlic and bring it to a boil, but not boil. Then I pour it into plates and bowls. If I cook jellied meat and know what the guests will eat, I mix the chopped meat with broth and bring it to a boil. We have especially squeamish guests, but they always eat my jelly.

Added Monday 02 Jan 2017 5:57 PM

broth strained through a metal strainer

Ira, and I don’t get by with one metal sieve, it still does not filter the broth very carefully.
I have a large and deep metal sieve and a special organza in several layers. I line the sieve with this organza and filter it. I used to use gauze, but now such gauze is so rare that it does not filter well. Then the gauze is very hard to wash off. And I wash the organ. soap, then I boil it in the food mixture.soda and mustard, rinse, dry and hide in a container until the next jellied meat.

if you need special care when filtering broths - gauze is more convenient for me - strain it and throw it away, a piece of gauze in 2 layers is not large and is needed

[10 ways to wrap pancakes]

10 ways to wrap pancakes

[Convenient, economical way to melt small amounts of chocolate.]

Convenient, economical way to melt small amounts of chocolate.

The chocolate is placed in a zip bag, the bag is heated in water, the chocolate is melted, a corner of the bag is cut off and the chocolate can be squeezed out. No unnecessary dishes, and as the author of the video noticed, there is no chocolate left on the walls of the dishes for melting chocolate.

[Convenient, economical way to melt small amounts of chocolate.]

Convenient, economical way to melt small amounts of chocolate.

That's the only thing I do.

[Irsha]

And I, felt boot, melt in a bowl.
Irsha, I have not watched the video completely, there is no time now, I'll watch it later. But the recipe is interested, and the video itself.
Thanks for the interesting video, and the fun way. I'll try!

[Disposal of the remains of vegetable preparations into bread dough.]

Disposal of the remains of vegetable preparations into bread dough.

Often there will be some vegetable, for example, caviar, will stagnate in the refrigerator, hoping for absorption, but ... will never be eaten. And I have adapted to start yeast dough on these leftovers. I usually start looking for half a liter of liquid, so often these are the remains of vegetable caviar + washing a can or bottle with water. I start the dough like a regular yeast dough, on a dough. There is sugar in the preparation, I salt a little, add a little vegetable oil.

Funny dough, colored - usually more or less orange or reddish, depending on the composition of the vegetable preparation and on the ratio of water / remains of the preparation.
===========================

If it is vegetable caviar or a vegetable preparation, break it with a blender, then on such colored residues you can twist the unleavened dough for mantas, dumplings or dumplings.
===========================

Well, many already know the way - stewing chicken in such vegetable caviar.

Or, instead of sautéing in soup

[Corrected the taste of salted sauerkraut with dried beets.]

Corrected the taste of salted sauerkraut with dried beets.

My mother gave me a three-liter jar of sauerkraut, she says - she salted this jar, spend wherever you want. Cabbage ambassador is simple - cabbage, carrots, salt. And the cabbage is crunchy, vigorous, salty not to death.
I cooked cabbage soup with her a couple of times, I felt sorry for throwing it into the pan. Spring, we need live vegetables. Then I mixed cabbage with dried beets, slicing was thin, I took half a liter of dried beets. After a couple of days, the beets softened, took on the brine. We are eating sauerkraut with onions and vegetable oil, and with potatoes.

Dried well pass into the category of not dried

[I reduce the formation of foam when cooking peas in a multicooker.]

I reduce the formation of foam when cooking peas in a multicooker.

I often cook pea soup of various thicknesses on the bones. Mode soup \ stew.

If we put frozen bones or meat, the peas will heat up more slowly and the foaming will decrease. You don't have to worry about the foam rising to the lid.

If you cook peas without meat, you can replace some of the water with ice.

If the multicooker has a mode languor, then there is nothing to worry about, no boiling, almost no foam.

For less foam when boiling the pea soup, pour in the grows. butter (of course, ideally, if the broth itself is fatty, then the soup will be tastier).

For less foam when boiling the pea soup, pour in the grows. oil

I often cook pea soup of different thicknesses on pork meat bones - and yes, the foam is loose and low, bubbling, and not a clot than if you just boil in water.

[How to quickly open a pack of spaghetti]

How to quickly open a pack of spaghetti

Interesting idea. It's a pity I cooked spaghetti yesterday and didn't know it. I will use it next time!

Disposal of residual vegetable preparations
===========================
Well, many already know the way - stewing chicken in such vegetable caviar.

Or the well-known "marinated fish". Vegetable caviar is used as a marinade. It's good to add more tomato paste there. I add a lot of spices - cumin, cumin, ginger. This filling "draws out" the simplest fish, bringing its taste to a very decent

It's easier for me to take the scissors, cut off the top and take out the spaghetti. I have no masculine strength. But I'll take a note, what kind of extreme will suddenly happen.

It's easier for me to take scissors

But we are not looking for easy ways.

I have no masculine strength.

So we will look for masculine strength.

The author of the video said that he worked somewhere in an Italian nursing home, so the skill from there = clap-clap and into the water.

They have huge vats there, you can completely in the water. And I still break it into 2-3 parts for my saucepan.

They have huge vats there, you can completely in the water.

You don't need a large vat to cook whole spaghetti. Lovers of long spaghetti hold a "bunch" of pasta by one end, and the other end is gradually dipped into water - the part that got into the boiling water quickly softens and bends and the whole bunch is in the pan in less than a minute.
I, however, also break spaghetti into three parts, my eaters do not like long pasta.

You don't need a large vat to cook whole spaghetti. Lovers of long spaghetti hold a "bunch" of pasta by one end, and the other end is gradually dipped into water - the part that got into the boiling water quickly softens and bends and the whole bunch is in the pan in less than a minute.

And you don't need to hold it) I put it in and went on. Themselves will go down and curl up into a ring)

I tried folding long spaghetti. Mine don't like it either. We are not Italians even once!