Little culinary tricks and secrets

like a goody. :-)

and so hooligan ??

I have a very bad attitude to chemical vinegar,

What? Are there still those who use it ?? Means or lim. juice, or natur fruit vinegar, but lemon more often!

and so hooligan ??

And how! Runs on the slab and sticks out his tongue. :-)

What? Are there still those who use it ??

Of course there is. For some reason, we are silent about information about its harmfulness.

[Cassia is less aromatic than real cinnamon and has a lower palatability. However, its main drawback is the presence of coumarin in it.]

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.

Well, let's change the topic of soda to cinnamon. Oh, Marina, I don't know where you got this info from, but in order to check, I dragged myself to chew sticks. One thing I can say for sure is that it is not tasteless sand and it is not terrible.
1) real Ceylon cinnamon - it looks like chewing the bark with a slightly sweetish aftertaste with a pinched nose, I didn't feel much difference without pinching, just a more spicy aftertaste (here I was puzzled by the price of it and didn't impress at all)
2) cassia, which we use as cinnamon - it is very difficult to chew a stick, and even with a pinched nose, it is too tough, BUT for me personally it tastes spicy, the aroma appears when unclenched
I didn't feel tasteless sand in either case.
I love cinnamon, the one I'm used to, you cassia

Let me copy from internet Cassia is less aromatic than real cinnamon and has a lower palatability. However, its main drawback is the presence of coumarin in it.- I didn’t understand this, for me it’s quite the opposite, not about coumarin, but about the taste and aroma - for me, cassia is tastier and more aromatic at times Perhaps I have the wrong cinnamon, but in order to make sure I ordered it from Spain, I will compare further

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.

I just sighed with relief, otherwise I was the only one like that, the taste of the finished product did not suit us either

[Svetlana777]

Svetlana777, but I always say that we are all different, and our tastes cannot be the same. I started talking about the sous vide liver after having cited an example of a failed attempt to soften it with soda. And I meant softness-juiciness when using Su vid. Not a taste, which by definition cannot be liked by everyone at the same time

I love cinnamon

And I love, but I would not chew ground. And ground, exactly like sand, perhaps this is due to the shape of the ground pieces. And, perhaps, if you chew ground for a long time, then you can also distinguish some flavor nuances. We did a similar experiment with ground cinnamon at school in biology class.
For example, I store medium-sized fruits-berries in plastic containers with slots, in which they are sometimes sold. The containers themselves are mine in the PM, only they need to be pressed down with something from above so that they do not jump around the machine under the streams of water. Just now I bought a plum in Dixie, picked it up and put it in a container. And my mother brought some garlic in pinkish-white skins and also put them in such a container and put them in the refrigerator in front of the plums. I, not expecting to see garlic, look at the container with it and, in fact, see: there are plums in the container, each one is completely white from the mold that covered them and even along the edges of the pycnidia bumps are visible ... It lasted a moment or two, then I realized that in front of me is garlic.But I very clearly saw what jokes our brain can joke with us (saw something, conjectured, gave a picture).

Are there still those who use it?

and vinegar essence, - too

best cooked using the sous vide method

I somehow pretended to have a liver sous. All three of us did not like it - either pate, or plasticine ... Mine did not eat, although not particularly picky. I got it into pies ...

And I am delighted with the suvid liver. Well, not plasticine. And the most delicate pate without a drop of oil. But if you send it to pies, at this temperature it will immediately be inedible to my taste. Everyone has different tastes, no wonder.
A friend of mine (80 years old, my grandmother is my former employee), having cooked Su vid's chicken liver, approving its very taste, decided, without asking me, to warm up her grandson with potatoes. Got rubber). Now she remembered it and immediately turns it into a paste. We have just discussed it.

Oh, I urgently need to write it down, otherwise I will forget - it turns out that fresh eggs will last a very, very long time if they are turned upside down every three days.
This is a life-tested advice from polar explorers who live all year on food delivered in a short navigation time. Eggs are stored there in the refrigerator in large factory cardboard boxes and standard cassettes for three dozen, and every three days the children take out the boxes and carefully turn each cassette. Without these manipulations, eggs deteriorate within three months, and shape-shifters remain fresh for much longer.
I also regularly turn the eggs along with the packaging so that the yolks do not float to the top corner, but I did not know that this simple operation helps to keep them longer.
We certainly don't keep eggs for that long, but it's an interesting observation nonetheless. It’s strange that these polar explorers haven’t figured out how to freeze eggs yet, but they don’t read the Bread Maker in vain. RU. :-)

freeze eggs

If you freeze fresh eggs, then their shells burst.

If you freeze fresh eggs, then their shells burst.

Between the rotten and the cracked, I'll choose the frozen ones. :-)
But you can cook them by throwing them directly into boiling water, they will not flow out. One thing is bad - after freezing, the yolks thicken, the biscuit will not work, and the omelet will be so-so. By the way, I'm not sure that lying eggs and, accordingly, already slightly dried eggs will surely burst in the freezer. But I won't give a grudge. :-)

[It is better to freeze eggs in the form of raw melange]

and every three days the guys take out the boxes and carefully turn each cassette

a small clarification - how to turn a whole cassette of eggs at once = more convenient and safer if you cover the filled cassette with a pair of empty cassettes, and put another empty cassette under the filled cassette = this is for structural rigidity, when the cassette is large, for 30 eggs.
And to flip a carton of eggs, simply turn over the carton of cassettes. Not every cassette to mess around with. )

It is better to freeze eggs in the form of raw melange, break the eggs with a mixer or blender and into sachets or other containers. After stirring the egg, the yolk is not so clearly compacted, it is broken and evenly distributed in the volume of the melange.

I was doing a forced experiment with preserving spring eggs, with a bright yolk for baking. There were a lot of eggs, but I don't know how to sell, I had to keep them. I read that if you sprinkle them with ash, then they will be preserved for a long time. I don’t remember how long they were then, but they were definitely not damaged. There was no need to eat, there is always fresh eggs, but I fed the chickens.
You can still grease it with fat or put it in the bran, but from turning the eggs, preserving them, I doubt it. The main thing here should be the lack of air access to the egg chamber.

but from overturning the eggs, saving them, I doubt it.

I also heard about this method for the first time.

but imagining the overturn of a cassette of eggs, I thought - we need more rigid strengthening))

But since polar explorers ... maybe they know a lot about egg preservation.
Although, if rations are rarely delivered to them, it is easier with pasteurized melange or powder.
And it won't be difficult for polar explorers to freeze eggs naturally))

Yes, I worked in a bank, credited trade organizations, including those that were located in the regions of the far north, where everything was imported by river navigation. There was always egg powder for them.

I just sighed with relief, otherwise I thought I was the only one, the taste of the finished product did not suit us either

Neither the taste suited, nor the method of cooking in plastic, plus doubts about the safety of the finished product - I didn't like anything! And for cautious doubts about such a preparation on the forum, she received a slipper on

head off

... Like, everyone likes it, everyone is addicted, and you are so bad ..... doubt it.

got a slipper

,

Like, everyone likes it, everyone is addicted, and you are so bad ..... doubt it.

no, not everyone, I didn’t like sApsem either, one thing pleases - in a fit didn’t have time to buy a suvid

, no, not everyone, I didn’t like it either, one thing pleases - in a fit I didn’t have time to buy a suvid

Thanks for the opinion

Regular careful turning of eggs is only relevant when artificially hatching chicks from these eggs in an incubator. And, including so that the yolk does not move from the center, which is important for the normal development of the embryo and the formation of the chicken.
We froze fresh eggs, forcedly, in an urban setting, and neither ash, nor the ability to store them greased in the refrigerator was not. But I don’t remember any other problems with those eggs, years ago (though we probably didn’t cook biscuits with omelets from them either).

But I bought a vacuum cleaner, not the cheapest one. And a bunch of packages. Now I sometimes roll up cheese and salted fish in plastic.

[Marina ま り な]

Marina ま り な, yes, yes, I wanted to write about it. And even with this twist, the egg storage time is very limited.

very limited storage time for eggs

Of course, this is not for food, but for the continuation of life. We remember that dietary eggs are considered no older than 7 days, respectively, for incubation they must be still fresh and properly stored.

Although, if rations are rarely delivered to them, it is easier with pasteurized melange or powder.

Apparently, it's easier for these polar explorers to turn it over, but there is a natural fried egg, gourmets, sir. :-) They also showed the Korean station, they have salads, onions, carrots and also fresh eggs, and not only ours have such a "backward" supply. :-)

And to flip a carton of eggs, simply turn over the carton of cassettes. Not every cassette to mess around with. )

Precisely with each.
The box is soft, weighing 30-40 kg, and even with fragile contents inside - what kind of Hercules do you need to be to turn it from side to side without crushing the eggs? This is unrealistic!

but imagining the overturn of a cassette of eggs, I thought - we need more rigid strengthening))

I usually take a cassette for three dozen, but then at home I put it in old packages for a dozen, they are with a lid and keep their shape well, so there are no problems with them, I turned it over with one hand.

Like, everyone likes it, everyone is addicted, and you are so bad ..... doubt it.

And I don't like which side of the sneaker will arrive, where to wait

I have already written about this many times, it turns out the taste of undercooked meat, undercooked or something The same with the taste of poached meat (cooked in hot broth, milk), the same taste of undercooked meat. The taste of meat for an amateur

And yes, in the current conditions of growing and harvesting meat by the industry, one can fear what will be obtained from such meat in the end in terms of bacteria.

For my taste, you can cook sous vide, but at a high temperature, until fully cooked. It will turn out meat in its own juice, completely cooked and tasty.

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

[Anna1957]

Meat in its own juice in the Brand 6051 multicooker-pressure cooker (MariV)




Meat with berries and fruits in a package (multicooker-pressure cooker Brand 6051) (MariV)




Slow setting (Brand 6051 multicooker pressure cooker) (MariV)





Anna1957, Anya, I learned about soaking legumes in a solution of baking soda from you. I've never read about this before. I love chickpeas very much, legumes in the house are at a premium. Soda has never been used for soaking. In the Middle East, baking soda was used to soak chickpeas solely for practical purposes - if the water is not changed in time, the chickpeas will simply turn sour. And soda prevents this unpleasant phenomenon.
But today I soaked the usual yellow peas for tomorrow's soup. I'll add such soda ...

[only]

Regular careful turning of eggs is only relevant when artificially hatching chicks from these eggs in an incubator. And, including so that the yolk does not move from the center, which is important for the normal development of the embryo and the formation of the chicken.

Why only for chickens, for example, I love boiled eggs and I really don't like it when the yolk shifts, and turning it helps to avoid this trouble.

For example, I love boiled eggs and I really don't like it when the yolk is displaced, and turning over helps to avoid this trouble

How interesting people live!
And I just realized with sadness that my whole life I have eaten the wrong hard-boiled eggs!
Tell me at least how often to do this? I don't want to multiply mistakes!

Regarding sous-vide, I completely agree with the previous speakers!
Perhaps I only liked the chicken breasts, I tried and tried the rest, but it was not at all ... lovers of this method said that it was a cartoon. But, I'm glad I didn't buy a special device.

[Igor]

How interesting people live!

Igor, agree. I never even thought about the displacement of the yolks, and I did not even notice it. I somehow do not care where he is, the taste does not change from this

We froze fresh eggs (however, we probably did not cook biscuits with omelets from them).

I was cooking

Frozen egg "multi-eyes" (dopleta)

.
We froze fresh eggs, forcedly, in an urban setting (though we probably didn't cook biscuits with omelets from them either).

We constantly freeze, in the summer the egg is large, on green forage, inexpensive, you can bring a bucket of fresh from the village

And the biscuit, omelette, batter for meatballs, everything is fine without any flaws and nuances. The only thing that will not work in mimosa and Olivier

I somehow do not care where he is, the taste does not change from this

How to say.

As I love eggs with mayonnaise, I almost cook the yolk, cut the egg into eighths, put a small bloom of thick homemade mayonnaise on each part, on top, on each piece, a pair of parsley and dill legs and, slowly and with pleasure, taking a small two-toothed with a fork, eating a delicious bread and washing it down with sweet coffee, I absorb. Oh, what a pleasure it is! :-)

And if the yolk is not in the center, then some parts will only be made of protein, while others will have a lot of yolk. It doesn't taste good to me.

No, well, if you are so serious about eating an egg, then yes. Everything is easier for me, cooked, ate and order. I don't even salt.

I only use sous vide for thick beef. Thickness 2 - 2.5 cm. It will not be fried simply on the grill. I roll it up immediately into the film, throw it into the suvidnitsa. hours 4. Cooled and in the freezer.
If necessary, I defrost it for the fire. 5 minutes and you're done. Just warm it up. In the usual way, meat will be non-digestible. And so, very tasty.
Son likes

The box is soft, weighing 30-40 kg, and even with fragile contents inside - what kind of Hercules you need to be to turn it from side to side,

well, the box is not so soft, rather thick cardboard, otherwise the eggs will be a pick, and it weighs 360 eggs on average 60 g = 21.6 kg, well, the container is still = 25 kilograms in general, the maximum.
A pair of polar explorers are calmly turned over.

For several years they have been carrying a box of eggs from a wholesaler (we share with neighbors for three) - I have not seen any Hercules couriers, and a bag of 50 kg of flour or sugar is easily thrown over my shoulder. In recent years, thank God, bags with handles of 5, 10 kg have appeared - you can immediately not load 50 kg on a courier, but 20-30 are carried.

[Igor]

Igor, agree. I never even thought about the displacement of the yolks, and I did not even notice it. I somehow do not care where he is, the taste does not change from this

Wiki, sIstra

And if the yolk is not in the center, then some parts will only be made of protein, while others will have a lot of yolk. It doesn't taste good to me.

GalinaI would have lived for a century and would not even have thought about it ...
And you ... gotta ... not tasty

Everything is easier for me, cooked, ate and order. I don't even salt.

And I also, you and I are not advanced, I have not even thought or heard about it ..
I love the sous-vid ... the brisket has taken root very much, eggs, dusk breast !! Now col. I made cabbage .. let's see

take a cassette for three dozen

Yes, and so and so it is not necessary to turn it over)) store stores are stored much longer than home ones, being simply in a cool place in a box, in cassettes.
Well, only if for taste)

it weighs 360 eggs on average 60 g = 21.6 kg, well, the container still = 25 kilograms in general, the maximum. A pair of peasants - for the accuracy of the coup - calmly turned over.

I figured out the weight approximately, I never knew how many eggs there are in such boxes, but I think that it’s better to do it on the spot, it’s unlikely that these guys are toying with idleness and in such a bizarre way kill extra time. :-) In general, you can contact them and send your rationalization proposal, since you know a more correct way. :-)
And yes - "it helps to preserve the remaining 1200 eggs throughout the year" - quote from the report.
It would be necessary to conduct an experiment, to believe this very method in our conditions, and suddenly the truth will work. :-)



That is why the freezing of food does not work there:

The temperature of the coldest month (August) is −6.8 ° C, the warmest (February) is +1.1 ° C

The natural refrigerator is too warm, and there is not enough electricity for a good Atlanta. :-)

[pledge to eat eggs]

It would be necessary to conduct an experiment, to believe this very method in our conditions, and suddenly the truth will work.

I propose to organize a joint purchase of a pair of boxes of eggs with further turning.
Experiment Participants pledge to eat eggs upon completion!
PS. I cannot take on the function of turning over because of lack of experience and in order to forestall reproaches for unprofessionalism!

And for cautious doubts about such a preparation on the forum, she received a slipper

This is generally strange. Who cares about your food preferences? And why pay attention to this?))) I've been on Sibarite for five years - and I don't care who thinks what about it)) The main thing is, I think it is expedient. I like sous vide, I don't cook meat any other way now. But this does not mean at all that others should like it, and even more so it does not mean that it should be condemned in some way.

[Igrig]

Igrig, this is hardly the case when the law of large numbers works, so you don't have to bother with the joint venture, but invest in just a dozen eggs. ;-))

[Anna1957]

Anna1957, Yes, Anya, agree. So, something rolled ...

no, not everyone, I didn’t like sApsem either

And I didn't like the meaty meat .. I tried it on chicken breasts and, as a result, let everything go for salads, but for salads, it makes no sense to bother with it.

one thing pleases - in a fit did not have time to buy a suvid

Yeah, and I was also very happy about this circumstance! But I bought a vacuum cleaner, which I do not regret - this device came in handy!

But I bought a vacuum cleaner, which I do not regret - this device came in handy!

no, well, this device is not only for suvid, I have 2 different ones for packages and 2 receptor ones for containers

The first one was already 15 years old, and was bought second-hand, I was looking for containers for him, i.e.I experienced different ones, bought the Status where I flew in, I have not yet met such a bullshit, the containers can be said to be disposable, and I grabbed 2 sets and 2 more large ones, Zepter's expensive, but ... in general, I saw a vacuum apparatus and a can on Avito for 2.5 liters (which I had dreamed of for a long time) in the photo 5 thousand, and it was written 9 pieces, I quickly called, until they were ahead of me, legs in hand and rushed thinking 9 different containers at such a price can be said for nothing. They took out 3 boxes to me, it turned out that all the cans were the same second-hand 1 time, one can, so to speak, a gift test and everything was removed as unnecessary. They also handed a new grater with disks to the heap, happy as an elephant

Thanks for the great theme, I found some good advice for myself.
I really love the wastelessness in the kitchen.
From what doesn't seem to have been mentioned yet.
When harvesting apples, I put everything that does not go into jars or freeze into a large pot of water.
And depending on how many apples I had, it turns out either a very tasty compote (I don't add sugar) or practically pectin.
I can freeze compote in 1.5 liter bottles, and a more concentrated composition (I understand that this is not really pectin, of course, but there are properties) can be used in different ways - and I cook pancakes on it and add my own the product does not have enough pectin.
Nobody seems to have written - when they discussed the topic of freezing eggs, they noted that the yolks are thickening.
This is sometimes inconvenient, especially if you've used whites and there are a lot of yolks left.
This issue can be easily resolved - if the yolks are mixed with a little water and frozen, then after defrosting they will not thicken. Yes, you can't make fried eggs from them, but you can use them in any cooking where yolks are needed.

I read it on the Internet, brought you to discuss, which I don't understand:

"It turns out that even dumplings must be able to cook. The cold water trick

We throw dumplings into boiling water.
Prepare a glass of cold water.
We are waiting for the dumplings to float.
And at this moment, pour a glass of cold water into the broth in a thin stream.
After boiling again, cook for another 3-4 minutes and remove the dumplings. "

The author writes - The dough will become soft and airy.
I don't know, I'll try it somehow if I remember

When cooking dumplings, I always have a glass of cold water on hand. If the boil turns out to be too violent, add a little water to reduce the boil and the dumplings do not fall apart during cooking.
Relevant for electric stoves with their inertia. On gas, it is enough to screw the gas on and boiling immediately decreases.
But I didn't even know about such an effect. True, I'm not refilling a whole glass ...

I had no idea about such an effect.

It’s not a fact, until I check it myself, I don’t believe I’m trying to understand from a physical point of view and I don’t understand the article doesn’t say anything about the stove, but I have induction, it just stops boiling if we subtract it.

If the boil turns out to be too violent, add a little water to reduce the boil and the dumplings do not fall apart during cooking.
Relevant for electric stoves with their inertia.

For some reason I did not associate the "falling apart" of the dumplings with the properties of the plate!
Maybe we should try and buy worse flour first, when the good one ends!
I was convinced that it depends on flour. And good flour is rare now!
Now we use "Shadrinskaya", but now, alas, it is not for sale in Moscow - not a single dumpling has fallen apart!