Little culinary tricks and secrets

Tomato paste, in glass, with screw cap, as part of Only! Tomatoes

By the way, the same plant makes tomato paste for the Pomidorka brand.
Good pasta.

as part of Only! Tomatoes,

I have not tried this particular paste, which is in the photo, but you need to believe what is written with great care. We have several manufacturers who also write on the label about only tomatoes, but the pasta is terrible both in taste and consistency. The default is to add applesauce, starch, flour, and forget to indicate it on the label.

[svetta]

svettayes, I agree with you
But it is this manufacturer that makes a quality product, we have probably been buying for 3 years already. The consistency looks like a well-boiled puree, it keeps its shape, does not flow
We tried to dilute it with water and it turns out quite tasty juice type, salt and pepper to taste

I also love Iranian. But we produce it.
To prevent mold, I pour it into a shallow container, put it in the freezer. Then I cut into cubes and vacuum. Or I leave it in a container.
Can also be frozen in ice cube trays. Conveniently.

[Svetlenki]

I don't know which topic to post, I'll show you here. Hot request Svetlenki Sveta is showing the molding of cutlets, which my husband loves very much and calls them "lyulyaki" (like a kebab).
From minced meat I make such round sausages weighing 80-85 g each, I get the same ones already on the machine

Roll in flour, fold while the frying pan heats up

I put 5-6 pieces in a frying pan, not close

As one side gets a little fry, I gently turn the cradle onto the barrel, mentally dividing the cutlet into three turns, that is, we need to fry it not on two, but on three sides around the circumference. The photo shows one side is toasted and the other side is raw.

As it is fried from the second side, we turn the cradle to the third barrel. The photo shows a triangular section of cutlets

So that is all. These are the crafted cutlets.

[svetta]

svettaAnd I make cutlets a "house". I just form it right away with a triangle. Long ago girls from the university dormitory taught. Now I can't do anything else ..

[svetta]

svetta, cool idea I do not like unfried sides on a cutlet, but I considered it inevitable

[svetta]

svetta, thank you for showing the cradle cutlets, I saw and remembered them for a long time. I'll try to do the same, interesting.

I came across interesting life hacks. Don't even know where to place it? So far here, although these are not culinary tricks. If we have such a topic, then tell me which one, I'll transfer it there
Using ordinary cardboard, you can significantly increase the protection radius of a conventional cap:

Here are some more useful ideas in everyday life:

[lana light]

lana light, there is a topic Need for invention is cunning # 6462

Here are some more useful ideas in everyday life:

I've been doing it for so long, I just take the lid from the milk box.

Recently, I don’t remember what topic I read a piece of advice about freezing a coconut, like it freezes, expands and the top part will crack - nope, it didn’t work, so I had to pound it with a hammer. :-) One thing is good that the liquid inside froze and did not pour out during all the manipulations with the coconut, I then picked it out with a spoon and after defrosting baked wonderful buns on it.
Has anyone worked with this advice?

Now on the channel "my plpneta" there is a cycle of programs "science is" about the correct, from the point of view of science, cooking.
About bread, I did not find anything new for myself, we have everything on the forum, but there were interesting subtleties about cooking meat and eggs.For example, in order for a meat steak to be properly fried and not dry out, it must be removed from the heat / pan for a while, after the top and bottom crust has been strongly heated. During this "cooling", the meat inside the steak reaches and heats up, and the top does not burn or dry out. It suits me perfectly for my Travola grill, it has no temperature regulation and the shades are located quite close and the meat dries out and burns, now I will try with pauses.
About eggs. It turns out that the yolks after freezing / defrosting acquire a thicker consistency, are easily separated and can be used alive, without cooking, as a spread on bread, etc. Yes, and it is easier to do with eggs - separately fry the protein and decorate it with thick cold yolk.
There were many more interesting things, I briefly described the most useful thing that I took for myself.

Once I read that for softness the liver should be sprinkled with soda and left for 15-20 minutes. Then rinse with clean water and fry.
I tried it, I had to throw it all away. It was impossible to eat. There was not only a soda smell, but also a very strong taste.
I haven't tried the beans, I'll come back from vacation, I'll try to unsubscribe
The most interesting is whether it will feel

liver for softness

it is best to cook using the sous vide method)). Yet the structure of the parenchymal tissue differs markedly from the structure of dried legumes. In this case, the softness of protein substances is ensured by the absence of protein denaturation at low temperatures. And the liver in its interaction with soda can rather be compared with cottage cheese - when preparing melted cheese with the naked eye, you can see how the appearance of the cottage cheese changes even before heating begins.

The most interesting is whether it will feel

Unsubscribe later about legumes, I'm also interested.

The easiest way is to break through the liver in a blender and bake the resulting liquid with pancakes. It is possible without any additives, only one liver.

[Galina]

Once I read that for softness the liver should be sprinkled with baking soda and left for 15-20 minutes. Then rinse with clean water and fry.
I tried it, I had to throw it all away. It was impossible to eat. There was not only a soda smell, but also a very strong taste.
I haven't tried the beans, I'll come back from vacation, I'll try to unsubscribe
The most interesting is whether it will feel

Galina, the first time I hear that the liver needs to be supplemented with something but soften
It seems to me that there is no product softer than liver from the meat-liverworm category. Much even softer if not overcooked and overcooked. Just to change the structure, sometimes I can beat off a bit with a wooden mallet, well, that's optional. But mostly - DO NOT OVERFOOD!

And I also love fried liver - at the suggestion of our son, then a teenager, who loved steamed beef liver with daddy, stewed with onions in butter or sour cream, cream, and then with buckwheat porridge.
But when I somehow accidentally fried the liver - well, that's it - it became a favorite of us all = liver without anything, in butter, clap-clap on good heating on both sides =
When the chicken liver filled the counters, it became generally convenient to cook a quick meal.
In a pancake maker of Orion type, Travola - beauty = immediately heating from above / below.

where from? She washed herself !. Moreover, when heated, soda breaks down into components with the release of gas (which we see when baking). I suspect that the taste of soda in beans or peas is heard by only one. Most are not in danger.

In baking, many people feel the presence of soda, although it is quenched with vinegar and then exposed to high temperatures. Therefore, the arguments are not convincing.

In baking, many people feel the presence of soda, although it is extinguished with vinegar and then exposed to high temperatures. Therefore, the arguments are not convincing.

I support the opinion, I almost always feel it, although now I use baking powder with iHerb in baking on the advice of forum users, I don't really catch it in taste

[Taya]

Taya, in baking soda may not all be extinguished.Plus there is a lot of it, but in the beans, well, count it yourself. The same teaspoon as in baked goods, but washed. Then the beans are filled with water about 1: 3 and cooked. Yes? If we assume that the soda was not drained, then the concentration is already reduced in comparison with the dough, at least three times. I do not mind that anyone feels a minuscule soda (like I do cinnamon), but very few. For me, a little soda aftertaste is better than bowel problems.

baking soda may not all be extinguished

Gold words! This is the filigree art of knowing how much soda to add so that it is completely extinguished. It depends on the baking soda, the temperature of the liquid part, etc. The baking soda must be correctly introduced into the dough. I consider Nesmeyany Chocolate Cakes to be the ideal for the work of soda in dough.

it is best to cook using the sous vide method)).

Anna, at what temperature and how long do you cook the liver?

I tried to cook chicken liver with apples, very tasty. I don't really like the liver, but I liked it in this performance!

[Svetlana]

I use a baking powder with iHerb on the advice of forum users

Svetlana,
throw, plz, link, I also want

[Bul]

Bul, I swish the chicken liver at a temperature of 63 degrees for 1.5 hours. Simultaneously with chicken breast, and often with fish, although 55 degrees is considered optimal for it. But for me it is not critical. But in this way only red or sea fatty fish - mackerel or herring - tastes good to me. I didn't like Lenten. But the term "cook" is not suitable here, they boil at 100 degrees. I would like to add that the softness of the succulent liver is almost a paste, even without grinding with a blender and without adding a drop of oil. And you can't reheat it again for obvious reasons, that's why I make just the pate.



Regarding soda in baking, I absolutely agree, I also feel it and don't like it. Initially, the conversation was about soda for soaking legumes, followed by rinsing before cooking.

The problem of "the taste of soda in baking" is often caused by the fact that this very soda was initially incorrectly introduced, without really allowing it to react with the sour component.
Most often, how is it done? It is scooped up with a spoonful of soda and in the same spoon, on soda, an acidic solution is poured ... In the spoon, for all these components, there is little space and at the beginning of the reaction between soda and acidic with the first bubbles of carbon dioxide that appear, most of the acidic component is poured from spoons leaving the remaining soda, although moistened, but not extinguished.
So how should it be? You need to take a glass, cup or mug, pour the required amount of soda into the selected container and add the required amount of vinegar, wait for the end of the reaction, stirring the mixture slightly with a spoon. You will see how much longer the extinguishing reaction will take, compared to the spoon option, and how high the foam formed during the release of carbon dioxide will rise, so that you no longer use the spoon as a container for extinguishing soda.

some people feel a tiny bit of soda (like I do cinnamon), but very few. For me, a little soda aftertaste is better than bowel problems.

I have no problems with the intestines, but, on purpose, I soaked it, washed it out, cooked it, and threw it out !! I really feel, I'm just like soap ... so there is no need to speak for everyone ... why are people here to lie? We are normal, and not lovers of squabbles ... we just share our personal feelings, and we do not look for someone who said something wrong, wrote, whispered ... let's take responsibility for ourselves each one and not question the feelings and sensations of others! Well, really, these provocateurs are tired!

[Bul]

Bul, I swish the chicken liver at a temperature of 63 degrees for 1.5 hours. Simultaneously with chicken breast, and often with fish, although 55 degrees is considered optimal for it. But for me it is not critical. But in this way only red or sea fatty fish - mackerel or herring - tastes good to me. I didn't like Lenten. But the term "cook" is not suitable here, they boil at 100 degrees. I want to add that the soft liver is almost a paste, even without grinding with a blender and without adding a drop of oil. And you can't reheat it again for obvious reasons, that's why I make exactly the pate.

Anya, and for the sous-vid, you need to vacuum it or is it enough to "squeeze" the air out of the bags and tie it?

[Irina]

Irina, according to the rules, it is necessary to suck off with a vacuum apparatus, but I know that they can cope without it. Then you have to press the bag on top with a plate so that it does not float. In general, vacuuming is done so that there is no air gap between the warm water and the prepared product.

Anya, and for the sous-vid, you need to vacuum it or is it enough to "squeeze" the air out of the bags and tie it?

Fill a large pot with water
Heat the meat in a bag in a kettle
The air comes out by itself
Tie the bag neatly - voila! You can see it.

Olya-star writes everything correctly. We all smell soda. This is not so critical for me. If it’s not a kilogram, I will survive and not die, although sometimes it doesn’t taste good. And for some, even a tiny coffee spoon is felt.
It's just that for people with flatulence after eating legumes, whether to put soda or not, to soak in it or not, it's just a matter of choice. You can always try and choose a dose of soda for yourself, so that flatulence is not disgusting and disappears. After all, I want to eat peas!
And there is simply no point in arguing about this. Everyone will be right in their own way.

I tried to cook chicken liver with apples, very tasty. I don't really like the liver, but I liked it in this performance!

The liver is a very valuable and tasty product, you just need to know how to cook it, which is not always possible
There are a lot of liver in this thread in different versions. Trunk and offal - what are they and where to look for them, and what to cook?

I have been preparing for "sous vide" for a long time, tried to cook different sous vide products. But, if we didn’t go with sous-prominent products, we didn’t go! The taste is not right! And the point is not "how to cook", but that the taste of the finished product does not suit.
We feel the taste of "undercooked" meat, the taste of raw meat, since the T * of meat processing is low 55-70 * C. And even poached meat does not go with us.

Therefore, before you cook meat and offal with the "sous vide" method in kilograms - try to cook a small piece and taste

Fill a large pot with water
Heat the meat in a bag in a kettle
The air comes out by itself
Tie the bag neatly - voila! You can see it.

Everything is correct, you can cook in a saucepan, you can cook in a multicooker

Pork loin ham in its own sous-vide juice (Admin)

Pork carb "Sous Vide" (multicooker Marta MT-1989) (Admin)

I gave up suvid for another reason. I vaguely worry about the idea of ​​heating a plastic bag for hours in contact with my food.
Chicken breasts, soaked for a day beforehand in saline solution, are made in the same staff for 8 minutes, or in AF for 5-8, against 2 hours of heating in a suvidnitsa in a bag. And as nothing but chicken breast, we didn’t like the suvid, there is a vacuum cleaner without work

we have sous-prominent products - don't go! The taste is not right!

That's right, it's a matter of taste. I only have pork belly "passes", or a ham ...

I gave up suvid for another reason

I would add one more significant reason ... the quality of the meat today and the degree to which it is cooked according to the Sanpin rules.
Chicken and pork should be cooked until “cooked through” with good cooking.
Read the medical aspects of the ban here About salting and drying meat. What to believe and what to fear?

[Olya]

Soaked-washed-cooked and ,,, threw out !!

Olya, read the opinion that proper cooking, which means draining the first water after boiling, and further boiling in a new portion of water, reduces unpleasant symptoms for sensitive (as well as all other) people and there is no need to use soda.There are also additional recommendations in the form of correctly selected combinations with roots and herbs; savory, dill, fennel, ginger, oregano, black and white pepper, sage, thyme are recommended for legumes. (Source of combinations: recommendations given in the book "Cooking with pleasure", H. Teubner, A. Voltaire). My Internet acquaintance from Germany wrote that she and her husband love and drink tea on a regular basis, it seems with fennel or dill, unfortunately I don't remember the name, especially after similar dishes that are difficult for their organisms.

[Ilona]

for sensitive people

Here !! I also drained the water, but I feel bad taste .. to each his own! I cook both peas and beans perfectly and often and without consequences, and lentils are generally my everything! My daughter got used to her ,,, I'm not talking about, but just why ALWAYS question the opinion of another person and stipulate everyone around ?? That's it, I don't want more on this topic. ,,,, in short, nonsense with this soda, and yours, Ilona advice is what you need!

Why are people here to lie? We are normal, and not lovers of squabbles ... we just share our personal feelings, and we do not look for someone who said something wrong, wrote, whispered ... let's take responsibility for ourselves each one and not question the feelings and sensations of others! Well, really, these provocateurs are tired!

Olya, surprised by this reaction and interpretation of my post. Did I lie? Or questioned the feelings and sensations of others? I clearly said that there are people who feel even a minuscule soda (LIKE A Cinnamon). But not all the same. Well, try to convince me that the cinnamon roll is delicious. I will not believe. But not everyone will not believe it. Many even adore them. I expressed my opinions, reasoning, absolutely not trying to offend or offend anyone. And even more so, I was very surprised at your harsh statement, knowing your benevolence and openness. I'm sorry I was misunderstood by you.

You can always try and choose a dose of soda for yourself, so that flatulence is not disgusting and disappears. After all, I want to eat peas!
And there is simply no point in arguing about this. Everyone will be right in their own way.

Agree.

Therefore, before you cook meat and offal with the "sous vide" method in kilograms - try to cook a small piece and taste

And you can't argue with that.
HP has always attracted by the fact that here you can get an answer to almost any question. And everyone can choose according to their taste, their ideas about what is right and what is not. The main thing is to find something that you didn’t know about for some reason during your long life, but now you have learned and use it with pleasure. This also applies to food, and our favorite toy devices, and many life situations and problems. This is how it should be treated. And my advice for soaking legumes in soda was from the same category: try it, you like it, you will. Several people tried it and were satisfied. I am glad that it helped someone, as the advice of many others helped me in due time. And all these reactions are a storm in a glass of water))

LIKE A Cinnamon

Cinnamon has no taste, only a smell. It is easy to check: it is enough to chew a little cinnamon with a tightly clamped nose and not pinching the nose, then compare the sensations. The tasteless sand, in the first version, is terrible. Of course, the sense of smell, as well as taste characteristics, are different for all of us, as well as individual preferences.

Girls, the main problem when boiling beans is the water in which they were boiled. Therefore, I drain both the first water and the last. https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=475419.0 Previously, I did not pour out the last water. Now she began to pour out. It is much easier to digest.

[Marina ま り な]

Marina ま り な, yes I don't care if it tastes or smells. I can smell even a tiny amount. But one day I discovered the taste of apple pie with cinnamon. This is the only dish where I take cinnamon.

[Corsica]

Corsica, but it’s true, I don’t know how it is now, but in our time children were given dill water for flatulence. Fennel and dill are also related.
In our family, legumes are often on the table, I really like pea puree, but I always use many different spices and apparently this protects us from intestinal problems. I soak the legumes for 8-12 hours in plain water, rinse and then cook without draining the water, like rice, until the excess liquid evaporates.

[Galina]

Galina, well, just one to one ... even if you don't soak it, then there is a sea of ​​spices!

I never quench soda with vinegar, in general I treat chemical vinegar very badly, I first add citric acid 1/2 of the amount of soda to the dough, and after dissolving the acid, add soda or flour mixed with soda.



By the way, I thoroughly rinse the peas after soaking solely because the unwashed one foams a lot during cooking and the foam escapes from the pan like milk, and the washed one is cooked like a goody. :-)

our time children were given dill water for flatulence.

If there are problems with the gastrointestinal tract, an infusion of chamomile (loose or tea in a bag) helps perfectly. Brew 1-2 tea bags with a glass of boiling water, insist and drink 1/2 cup 3 times a day 30 minutes before meals. It is advisable to drink 3-4 weeks of the course.
An excellent and simple remedy - but will remove many problems with the gastrointestinal tract

It helped me a lot when I adapted to the new food system.

Just take into account that chamomile is a medicinal herb, it is necessary to study contraindications before using it.

[Galya]

Just take into account that chamomile is a medicinal herb, it is necessary to study contraindications before using it.

Galya, such an approach should be absolutely to any herbs and plants. Before throwing it into yourself, open the Internet and read the section "harm and benefit" for the selected herb. And be sure to see how this remedy relates to diseases that we have "to the heap" - do not harm yourself