Little culinary tricks and secrets

And for some reason I don't want anything for a long time.

Avitaminosis, probably ...

And for some reason I don't want anything for a long time

And I didn't really want to. I turned out to be resistant to mass psychoses, that's how it happens.

And for some reason I don't want anything for a long time

Not yet evening.

And for some reason I don't want anything for a long time

Fine. Sometime, after all, the time comes - everything that I wanted and could, bought, works, pleases. Do not sell what you bought just because something * new * has appeared.

Do not sell what you bought just because something * new * has appeared.

And here you, Ira, get hurt. Many do so, there are a lot of them here on the forum, take a look at the Flea market.

And here you, Ira, get hurt.

I wrote about my way of using what I bought. It's a pity for me to give good and good for half the price, so that later I can buy a new one at exorbitant prices.

It's a pity for me to give good and good for half the price, so that later I can buy a new one at exorbitant prices.

So I am using it until it is completely worn out. And the new will constantly enter our market. In addition, it may turn out that you will not like the new product at all, then you will have to bite your elbows on the old one. And the old is gone, and the new is unbearable to use.

[How to lubricate silicone molds quickly and without brushes.]

How to lubricate silicone molds quickly and without brushes.

This is especially convenient with large silicone molds.

I pour vegetable oil or put a piece of butter or ghee in the middle of the mold, fold the mold in half and drag the upper half along the bottom, the butter spreads over the surface. I also wiggle the sides along the bottom.

Small soft cupcake tins can also be greased by folding in half, in general it turns out with one hand.

The hands remain clean.

Why lubricate silicone molds with oil?

if the forms are embossed and no longer new, then there is a chance that the baked goods will not jump out and stick.
I lubricate with non-stick grease. especially the largest for a cupcake with a hole.
there is still a good way to reanimate such forms. after this procedure, their properties are returned. if not laziness, then I advise you to use it. in this recipe I wrote in the Note under the spoiler. Suitable for both aluminum and silicone molds

Nuts, squirrels, mushrooms from crispy dough with boiled condensed milk, oatmeal crisps and nuts (Tumanchik)

[Tumanchik]

Tumanchik, Ira, can you replace the powder with laundry soap?

if the forms are embossed and no longer new, then there is a chance that the baked goods will not jump out and stick.

Embossed - poured some water .. grows. oils, twisted in different directions, poured

[Larissa]

Larissa, old darkened forms with corrugated edges and batter do not always save.

Tumanchik, Ira, can you replace the powder with laundry soap?

I don't know ... try it.

I don't know ... try it.

I will be a pioneer.

I will be a pioneer.

I exhibited the recipe for a long time. chitney comments, then a lot of people cleaned their own. mot who unsubscribed about the soap. I am confused that soap always leaves a kind of bloom (if you wash, for example, in a basin along the edge). so that this plaque does not damage ... but I'm not a chemist.

[Tumanchik]

Tumanchik, Ira, our water is soft and I did not notice raids.

[Tumanchik]

I have been doing this for a long time as Tumanchik, but instead of washing. powder I add dishwashing detergent. All OK.

Pledge of a fluffy biscuit

To get a classic biscuit that can be used for desserts, pastries and cakes, there are some subtleties. It is important to know them and be sure to follow them. Then there will be no problem.
Secret # 1: Ingredient Temperature
Absolutely all ingredients of the biscuit must be at the same temperature. The lower the temperature, the better. The same applies to the dishes in which you will mix the ingredients.
Secret # 2: flour
Sift the flour through a sieve several times.
Secret # 3: careful separation
Separate the whites from the yolks. Moreover, this must be done very carefully so that not a single drop of yolk remains in the proteins. It is important to observe this so that the whites are well beaten later.
Secret # 4: chilled proteins
You can refrigerate the egg whites while you are cooking. When chilled, they whip better.
Secret number 5: dishes
The key to the splendor of the biscuit is also the dishes in which the whites will be whipped. It should be oil-free, so wipe it off with a paper towel. Do not forget to moisten it with vinegar or lemon juice to better degrease the surface.
Secret number 6: the sequence of laying all the ingredients
The key to a fluffy biscuit is the correct sequence of adding ingredients. You must follow these rules.
Sequence of bookmarking products:
So put the yolks in a bowl, add half a serving of sugar and vanilla powder to them. Then mix everything thoroughly. Rub them until they turn white and swell. This can be done with a fork, mixer, whisk or rod grinder. What you have at hand and what is more convenient.
Beat the whites until a fluffy light foam forms. While whisking, add sugar a little at a time. When you add all the sugar, beat until thick.
Next, you need to introduce proteins (third part) to the yolks. Stir very gently from bottom to top.
Add the sifted flour to this mass and mix well again. After that, add the remaining proteins and mix from bottom to top, as if you were lifting layer by layer. Stir the dough in one direction, otherwise the dough may lose its airiness.
Secret # 7: do not stir for a long time
To prevent air bubbles from collapsing, you should not stir the finished mass for a very long time. This affects the splendor of the cake. Place the dough in a greased baking dish and place in the preheated oven. It takes about 30-35 minutes to bake the biscuit.
Secret # 8: oven temperature
The oven needs to be heated in a timely manner. If you do not bake the finished biscuit dough right away, you may not even dream of splendor. Therefore, by the time the dough is ready, the oven should already be preheated (180 degrees).
Secret # 9: don't rush to open the oven
For the first 20-25 minutes, do not open the oven door when baking the cake, otherwise it will settle. It is better not to open it at all until the cake is cooked. You can tell if the biscuit is done when it shrinks a little.
Secret # 10: do everything carefully
Remove the finished cake from the mold very carefully, otherwise it may lose its splendor from your exposure.
So that when soaked with syrup, the biscuit does not soak or crumble when cutting, let it cool. Cover with a paper towel (napkin) and let it stand for 8-12 hours at room temperature.

Pledge of a fluffy biscuit
Secret # 4: chilled proteins
You can refrigerate the egg whites while you are cooking. When chilled, they whip better.

I always beat the eggs cold for a biscuit (I beat it with a hand mixer without dividing into whites / yolks).
And somehow I decided to experiment, I had to bake two classic biscuits for the cake, each for 3 eggs. I picked up the same eggs (weighed them on a scale). The first one baked on eggs from the refrigerator, the second on warm eggs, warmed up for about 20 minutes in slightly hot water.
Warm eggs with sugar whipped much faster, the mass turned out to be also fluffy, but thicker.
After baking, the biscuits also turned out different.
On warm eggs, the biscuit turned out to be 0.5 cm higher and outwardly all such a handsome man, even and smooth.
Baking oven in the form of dia. 26 cm, baking temperature 175 degrees.
The height of one turned out to be 3.5 cm, the second, on warm eggs 4 cm.
And one more thing: I don't like adding vanillin to eggs when beating, in my opinion, the mass is beaten worse at the same time, I sift it with flour into the dough.

Warm eggs with sugar beaten much faster

I also read that eggs should be at room temperature for a successful sponge cake ... Now I do it, I spread them in advance to keep warm.

[Light]

I, as I do not like to do five movements instead of two, make a biscuit in this way and it always pleases with its lightness, splendor.
About t eggs - I take them from the refrigerator, and if they are in the kitchen, if only they were fresh
Favorite biscuit from Princess
And the proposed Light secrets 7-10 are always relevant for the oven

[Irsha]

Irsha, Ira, the biscuit will be light and fluffy in both versions, but for warm eggs with the same number of products, it turns out a little higher, that's the difference. If it's higher, then it's still a little more airy.

but on warm eggs with the same number of products, it turns out a little higher, that's the difference.

It will also be necessary to compare, for the sake of interest

Another thing I noticed:
- on the freshest homemade eggs, the beaten egg mass is denser
- on lying domestic eggs, the mass is lighter, fluffier
- on store eggs, the mass is fluffier
- denser on old store eggs

It will also be necessary to compare, for the sake of interest

aha, try it! it will be interesting to compare the results later, (I had store eggs, they lay in the refrigerator for about a week)

or marinated from tomatoes - also delicious

By the way, no one uses the marinade from olives?
I tried to make meat in a film for steam according to the scarecrow recipe, only I took not chicken, but fish, the simplest, but since I ran out of soy sauce (and soy sauce makes even the most delicious not delicious fish), I decided to marinate it in some olive water.
It turned out very mentally, piquant!

olive marinade, nobody uses?

I make a cake on it

Flatbread on cucumber brine with thyme and cheese (TATbRHA)

I make a cake on it

Right on the olive marinade? It's strongly nuclear!
The recipe contains a tomato-cucumber pickle.

[Galina]

Galina, quite normal, only I do not put salt. But I don’t put salt with brine either .. try this olive marinade separately, it seems that it’s vigorous, but in the cake it’s very good, you can not add herbs, it’s a very pleasant taste. Our family likes it, quite recently, just last week, I baked in princess this cake with a marinade from green olives.

How many interesting things are there! Subscribe to this topic!

How many interesting things are there!

Ax porridge there are many interesting things too, folk ingenuity

[We rub lard on a grater.]

We rub lard on a grater.

If you need a small amount of finely chopped bacon, then you can grate it, after freezing it. Peeped and accepted here

I have already tried eggs = Great !! For three we are frozen butter, margarine, lard, too, fat

[Quick cleaning of plums from the skin.]

Quick cleaning of plums from the skin.

Plum * Hungarian *, prunes, seeds are knocked out, the plum is cut from one side, sprinkled with sugar, but not letting the juice, and immediately put in a container in the freezer.
I take out the container, the plum is strong, and the peel with still frozen berries separates instantly.
The cream itself remains strong and intact. The peel is delicious. And the plum itself is plump and sweet.

[A tall loaf of bread when baked in a slow cooker. Solving the problem of dough sticking to the lid.]

A tall loaf of bread when baked in a slow cooker. Solving the problem of dough sticking to the lid.

I often bake bread in multicooker.
There was a bread maker, but the pin at the bucket fell out, it still serves hp, of course, do not throw it away
Little Cooking Tricks and Secrets # 54

So - sometimes the dough is very nimble and rises to the very lid of the multicooker, sticking to it. The dough is more often looking for a consistency like a ciabatta, that is, I start it without forming a kolobok, with a spoon from a multicooker or with spirals of a hand mixer.

To keep the lid clean, I cover the dough with an oiled mug cut out of baking paper, mug diameter = inner diameter of the multicooker bowl. Even if the dough rises to the lid, it will not stick.

Sometimes, as the dough rises on all 5 liters of the bowl - such a good loaf, Although the baking time increases by 2 times.

By the way, I also often bake thick bread cakes, in the Princess Pizza Maker, in a large (deep) silicone mold, the dough is also of a ciabatta consistency, rises to the top - so as not to burn, I cover it along the top with a circle cut out of a Teflon mat + a circle made of Teflon mesh , such a thick bread cake is baked evenly from the bottom and from the top.

for example:
🔗
🔗

[Lots of cool eggs at once. Very fast. And you don't need to clean them!]

Lots of cool eggs at once. Very fast. And you don't need to clean them!

Pizza Makers: Princess, Tristar, Travola, GF # 597

[To ripen the avocado, you can put it in rice.]

Advice from the chef from the program * On the most important thing *

To ripen the avocado, you can put it in rice.
Rice, not cooked, dry. Dose avocados at room temperature for 2-3 days.

I have not tried this method myself, but here's a piece of advice

bone, leaves, peel - poisonous

they are not suitable for food or toys for any animals, and all pulp must be immediately removed from an open avocado

from an open avocado, you must immediately remove all the pulp

The half-eaten halves are stored for several days and always with a bone inside so that the pulp does not turn black. And they eat in a few (1-3) days, everything is fine, no one was poisoned or died.

How easy it is to peel kiwi. Kiwi is not in the house, she did not conduct any tests.

It is seen?

It is seen?

No.

Well, Galiaia
But I see...
In short, half of the kiwi is peeled on the edge of a small glass.

[Galina]

Galina, this?

[gala10]

gala10, yeah, Gal.

It is seen?

can not see

It is easy to get a half on the edge of a glass. Soft avocado is just as easy to peel

interesting and eggplant will not work like that?

Nope

[How cleverly he unrolled a piece of meat, turning the cylinder into a layer.]

How cleverly he unrolled a piece of meat, turning the cylinder into a layer.
5 min 50 sec

[Convenient, not expensive and not a difficult way to prepare berries for freezing. The shape and color are perfectly preserved with this method.]

Convenient, not expensive and not a difficult way to prepare berries for freezing. The shape and color are perfectly preserved with this method.
I have been using it for several years, as I got hold of more than one freezer.
Especially good for large fleshy berries - plums, apricots, peaches, cherries, * victoria * (large garden strawberries).
Seedless berries fall asleep with sugar, about 1 kg of berries 500 g of sugar. They stand, releasing the juice.
And then there are 2 ways:
- So with the juice and freeze. Then I take the berries out of the juice, they are not frozen through and through, the sugar syrup interferes with freezing. The berries are firm and sweet. Raw juice syrup.
- I strain the resulting juice-syrup, freeze the berries. I use the juice-syrup as needed - in freezing, in kvass, in jelly, etc.

[Pelmeni-rolls, without modeling. Convenient and fast way. Even a little lazy.]

Pelmeni-rolls, without modeling. Convenient and fast way.
Even a little lazy.



I scribbled on the Internet bottom-hole, scraped the culinary videos, and I found a video example of such a wonderful way.
I have been rolling dumplings like that for a long time - as the dough roll appeared. I roll out the strips on a dough rolling machine, if they are long, then I cut them to the desired length, depending on the size of the intended dumplings, usually 7-8 cm.I only pinch the sides a little, if not into the soup dumplings.

I roll up frozen mince that way too - super fast. I roll the strips with a dough roller.

Even a little lazy.

yeah, I do this a lot

Lazy dumplings on kefir dough (V-tina)

yeah, I do this a lot

Nah .. you have classic * lazy dumplings * - rolling out a layer of dough and spreading on the whole layer and twisting = roll.
And here, and I do this with frozen minced meat - minced meat inside the dough in a lump, as in * normal * dumplings.