Little culinary tricks and secrets

[Igrig]

Igrig, now we use "Ryazanochka" extra or premium, there is a lot of gluten, very elastic dough is obtained, dumplings are not revealed.

now we use "Ryazanochka" extra or premium, there is a lot of gluten, very elastic dough is obtained, dumplings are not revealed.

That's how it is! And before that, I considered this flour to be the worst.
The trouble is that the quality is so unstable that you don't know what the "pig in a poke" will be!
If possible, I'll take a chance - I'll try!

That's how it is! And before that, I considered this flour to be the worst.

Well, you must! But no one told us, on the contrary, someone praised it, we bought it for a test and immediately felt the difference, there have not been any punctures yet, we have been buying for about six months. First they took the highest grade, and then Extra appeared in black packs, we take it, we select the moment when the action and we even take it in stock. Well, try it, all of a sudden you have some other requirements and it will be "the worst" for you, we take on dumplings, pizza and here we made cookies, I never made bread on it.

Yes, I mostly buy Ryazan flour, and in the top five "red price" Bakery, this is 1 grade, for me it's not bad, a little damp, but I like it. In general, I also like Dyvenka, but you can't buy it everywhere, we have an interesting kiosk on the market, there is Dyvenka in it and in St. Petersburg in the "Health Compass" it happens, but she took an expensive 1st grade a year ago at 110r per 2kg.

a year ago I took 110 rubles for 2kg

The health compass is showing something wrong!
I’m Shadrinskaya (I sold it on the Verny chain, and under their own brand too) I took 40 rubles each. Ideal for dumplings, etc.

For some reason I did not associate the "falling apart" of the dumplings with the properties of the plate!

It's funny how people see not what is written, but what they want to see.
I connected the falling apart of the dumplings with the cooking process - I think that with a violent boil, any dumplings are more likely to break apart than with a weak one. And she shared her way of regulating boiling on an electric stove.

Shadrinskaya

and they began to do Shadrinskaya 1 s.
Hurrah. Need to buy.

Just now I came across an article on the topic of culinary tricks.
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[SvetaI]

I connected the falling apart of dumplings with the cooking process

SvetaI, Svetik, I completely agree with you. I cook it myself. I really like this method. I have a slightly different algorithm of actions, but cold water is also added.

This prevents the dough from loosening and, at the same time, the minced meat will have time to warm up.

This trick was taught to my mother by the head of the canteen of a large factory, a 6th grade cook. This is understandable, it is one thing to turn the gas at home, and another thing to cook dumplings for a couple of hundred people. It's probably more difficult to control fire there. Easier to add water

I met a similar advice for cooking khinkali, I will quote:
"
After surfacing, khinkali should be cooked for another 5-10 minutes, depending on the size. So that the khinkali taken out of the water do not stick to the plate and to each other, in commercial practice they are taken out with a large slotted spoon and pushed for a second under a stream of cold water. This practice is harmful! Actually when the next batch is ready, pour a cup of ice water widely directly into the pan from above.
Wait a little until the water boils again, and then take out the khinkali on a plate or dish, now you can not be afraid of sticking. The pulled out khinkali should be sprinkled with coarsely ground black pepper at once "

[Svetlana]

It's funny how people see not what is written, but what they want to see.
I connected the falling apart of the dumplings with the cooking process - I think that with a violent boil, any dumplings are more likely to break apart than with a weak one.
And she shared her way of regulating boiling on an electric stove.

Svetlana,
Can you imagine how funny it is to me, or rather even funny, that you did not see what I wrote. And they saw, I can't even say that you wanted to see it, but rather just saw something completely different, which I did not write at all.
By God, you thought too seriously! But I didn't want to offend you in any way!
I'm really interested in the method of adding water, because my plate is a simple glass-ceramic and, of course, there is inertia.
And I wrote only about the fact that with good flour, we do not boil anything even with a violent boil.
And so be it, I will reveal the secret of adjusting the boil on my stove: I just stupidly reduce the power! I can slightly stir the dumplings, while the "roughness" is slightly reduced. But millions do this without my secrets.
Smile!

[Igrig]

Igrig,

In general, I am interested in a purely physicochemical process that can be obtained by pouring cold (even ice water) for boiled dough, that it becomes softer Eh, Helen ffuntik does not come anymore

[Mandraik Ludmila]

Mandraik Ludmila, but cook as usual. Our Russian dumplings.

In general, I am interested in a purely physical and chemical process, which can give the pouring of cold (even ice water) for boiled dough, that it becomes softer

nothing, except that boiling will decrease if nothing else can quickly reduce it.

The author writes - The dough will become soft and airy.

I am interested in this, not seething, I can reduce by reducing the power of the induction, it has no inertia and nothing is written about "inertia" in the article, these are our fantasies

not seething,

Little Cooking Tricks and Secrets # 840 actually, here are some tips - just to reduce the bubbling.
So that meat and dough are cooked at the same time. When there is a large amount, or khinkali - they are larger than dumplings, the filling takes longer to cook.
Steep dough cannot become airy. So, for the sake of a catchphrase, or an unsuccessful translation from a foreign site.

Use a large saucepan for cooking. Pour cold water, add salt when it boils. Approximately 2 tsp of salt per liter of water. Lower the khinkali with their tails down into boiling water with a slotted spoon. But do it quickly so that the khinkali are cooked at the same time. Once the water boils again, schedule a time. Cook for exactly 10 minutes. After 10 minutes, pour a glass of cold water into a saucepan. Then the finished khinkali will not stick together. As soon as the water boils again, place the khinkali on a large dish or tray, sprinkle with black pepper. Place a glass of cold beer next to it and enjoy the result of your hard work.

This is a quote from my recipe for khinkali urban.

And so that the khinkali does not stick to the bottom when lowering it into the pan, you must first twist the water with a funnel and lower the khinkali quickly. They will spin with water and will not have time to stick to the bottom at first. And then it's no longer scary when they boil.
Advice from a respected chef from TV.

After 10 minutes, pour a glass of cold water into a saucepan. Then the finished khinkali will not stick together. As soon as the water boils again, place the khinkali on a large platter.

But I wonder if such a number will work with dumplings? Sometimes you don't want to add butter or sour cream at all. I will definitely try it in the near future.

Sometimes you don't want to add butter or sour cream at all.

leave a little broth, no one will stick together

I don't want to add oil or sour cream.

yogurt is better for khinkali, it is less fatty than sour cream, and even more oil.

Well, I poured cold water dumplings after the float, it really seems to me that the dough is softer than usual

[svetta]

svettaWhen I put all the khinkali into the water, then gently turn the pan by the handles slightly in different directions. Next time I'll try the funnel method. Girls khinkali only with black pepper and beer. And I like dumplings with oil, vinegar and black pepper.

[Dry nutty "down".]

Dry nutty "down".

grated Webi-grater, shallower side

Grate the walnuts, choosing whole halves or quarters - such a nutty "fluff" is obtained, the butter is not knocked out of the nuts, as when chopping with knives - a blender.

To the end, of course, the walnut slices are not rubbed, but the remainder is very small.
Hazelnuts are also rubbed, the size allows, other nuts have not yet been rubbed.

Ira, the link to the YouTube page is not available
Write using the YouTube icon, maybe it will pass

YouTube page is not available

fixed, but there is just a reminder about the capabilities of the baby greyter))

[English pudding - what it is and what it is eaten with.]

It did not even occur to me where to attach this video, so that it would somehow fall on the topic. Just wondering.

English pudding - what it is and what it is eaten with.

How to quickly peel and chop multiple heads of garlic

How to open a wine bottle with a cork stopper without using a corkscrew

How to open a wine bottle with a cork stopper without using a corkscrew

Aha! I know this way to open the bottle by hitting the wall !!!!
Imagine: Madrid, a hotel opposite the Prado, half past midnight, and suddenly some idiot tries to open a bottle of wine in this way ... Guess who it was!
It's just that the corkscrew in the knife broke, and I really wanted to drink wine!
After the second blow, the horror of the moment reached me ...
And since then we always carry a separate reliable corkscrew with us!

After the second blow, the horror of the moment reached me ..

What? Did you knock on the room?

What? Did you knock on the room?

Well no! Since I was completely sober, I quickly realized that they could knock!

Manka is our "everything"

[Marisha]

Marisha! Class !! Thank you

[OgneLo]

OgneLo, Marina ま り なI usually thicken with starch. Only this week I baked Grated Pie with rare strawberry jam. Added starch and berries of frozen currant. The result is a thick filling. I didn't even think about semolina! We must try and thicken it with semolina. A few more jars of strawberry, rare jam are left, you still have to add it to baked goods!
Thanks for the tip

Using a spoon to turn the meatballs and meatballs when frying



For example, I recently learned from a video on YouTube that you can do this with a spoon. And yet I liked it - I am taking it into service and will do so in the future.

[Svetlenki]

Svetlenki, Sveta, I don’t understand, is this a speech about an ordinary spoon?

[Ilmirushka]

is it about an ordinary spoon?

Ilmirushka, giggle! Yeah, just about an ordinary spoon. Depending on the size of the meatball, we take a dessert or dining room (I'm afraid to assume that someone makes meatballs in size so that it fits comfortably in a teaspoon)

It is more convenient for me than with a fork, because the meatball, as it were, fits snugly into the spoon and easily turns over.

[Svetlenki]

Svetlenki, Sveta, Duc and I giggle! Finally, a spoon in the kitchen. the farm came in handy!
I turn everything fried-baked, if necessary, with a silicone soft spatula. I bought it by accident, but it's so convenient for me! Its soft, but strong edge turns out to crawl under everything and help with a fork or a wooden spatula - everything is ready.

[Svetlenki]

Svetlenki,

For example, I recently learned from a video on YouTube that you can do this with a spoon.

Since I turn it over, everything is more convenient and a spoon on the machine, including all my life. I hung up for about five minutes, stupidly over the information, I understand that I don't understand, but I can't understand what I didn't understand

[Cornet made of parchment.]

Cornet made of parchment.

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An easy technique for applying a pattern to the cake.

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How beautiful to roll a roll with cream.

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[Ilona]

How beautiful to roll a roll with cream.

Well, you must first bake a beautiful biscuit too!
Ilona, Thank you! I admired the beauty and refinement of movements

[Chicken life hacks from Chef Serge Markovich:]

Chicken life hacks from Chef Serge Markovich:

Wrap the breast in bacon, grease the wings with vegetable oil

Chicken breast meat, in my opinion, is rather dry. Therefore, I always stuff the chicken breast with cheese, and wrap it with bacon slices on the outside. And most of all I love grilled chicken wings. Salt, pepper, add curry, ground paprika, grease with oil and add onions. Sometimes I grease it with Dijon mustard. After two hours, fry on a wire rack or skewer. Before frying, I always grease with vegetable oil, because oil raises the temperature of the product as much as possible, and in the first 60 - 90 seconds of frying, a phenomenal crisp is obtained, and the meat inside remains incredibly juicy. And then, for an amateur, some spicy or sweet sauce. I personally prefer the first option.

Season the drumsticks and thighs 2-3 hours before cooking

The drumstick and thigh can be prepared in any way. And grilled, and in a frying pan, and in soup. The meat of these parts of the carcass is quite juicy and soft, because it contains fat. The only thing that is needed is to salt, pepper and season the meat with your favorite spices an hour before cooking, or preferably two to three hours. Then you can grill, frying pan, in the oven, in a baking bag, with potatoes, vegetables, mushrooms ...

Chicken in salad - chop with a mixer

To prepare chicken salad, boiled chicken breast can be chopped with a mixer, and not cut with a knife. Considering that chefs work on an industrial scale, this makes work easier and saves time.

Marinade Towel

When you bake chicken and want to marinate it with some sauce. Tip: in order not to dip the carcass in a large amount of sauce, you can prepare the sauce, then moisten a waffle towel in it and wrap the chicken with it. Thus, the marinade will not drain from the carcass, it stays on the surface longer, and the meat is marinated more thoroughly.

A carcass in the oven is like an open book

When roasting chicken in the oven and want to save time, remove the ridge from the carcass and place on a baking sheet, breast side up, opening like a book. The chicken will cook twice as fast.

For frying - cold skillet

When frying chicken in a skillet, initially place the chicken in a cold skillet. Increase the fire gradually. This way, the fat will heat up with the meat and all the juices will be evenly distributed. The meat will remain more juicy.

Aromatic oil under the skin - for juiciness

Add chunks of butter under the skin to make the chicken breast juicier. The oil can be flavored with fresh or dry herbs. Thyme, oregano, sage, or others of your choice. You can also add garlic, ground sweet or spicy paprika, curry under the skin along with the oil ... Thus, nothing will burn, the breast will be juicy and aromatic, and the oil will melt and drain to the bottom of the baking sheet over the meat. This aromatic oil will be mixed with chicken juice and drunk with potatoes or vegetables, which are used as a side dish.

Chicken in dough - and garnish on the spot

To get chicken with both bread and a side dish at the same time, you can stuff it with any vegetables: onions, zucchini, eggplants, and then wrap everything in bread dough.

A glass of wine for perfect roasting.

When roasting, usually the chicken is placed on the breast or back and is not baked evenly. It is better to bake the chicken vertically. To do this, take a thick glass, pour white wine into it, add some spices, aromatic herbs, garlic. For example, a teaspoon of curry, two to three cloves of garlic, peppercorns, oregano, or thyme. Place the chicken carcass in a glass of wine and spices, place on a baking sheet and send to the oven. The skin will turn out evenly and well fried, and the meat from the inside will be flavored, perfectly steamed and juicy.

What is the salt of the most delicious chicken

Chicken baked in salt is very tender, juicy and aromatic.To cook it correctly, take 1 kg of coarse and 1 kg of fine salt. Add the whites of two eggs and 100 - 150 ml of water. Stir. Then roll the chicken carcass in this mass and send it to a baking sheet in the oven, heated to 240 degrees. As soon as the salt on top turns brown, then everything is ready. Chicken can of course be flavored with garlic, herbs and spices by placing them in the chicken belly. There is no need to salt, the meat will take as much salt as needed.

Taken from here 🔗

Sardine - how to separate fillets. (Jamie Oliver)