Advice "by the way" ...

[Advice "by the way".]

Advice "by the way".
Sometimes you need to fry the slices of sausage, ham or loin so that they stay flat.
Put the meat products in the pan, put a sheet of baking paper on top and press down with a saucepan of the appropriate diameter. When one side is browning, turn the slices over and repeat.

If you find that the carrots you are going to use have wilted, fill them with cold water and leave overnight. The carrots will be fresh again.

Oh, I still remembered. Just before the holiday. In our company, I was the chief specialist in cleaning expensive sausages.

If the skin does not want to be removed, the sausage stick must be dipped in boiling water. After that, the skin comes off without problems.

[Stеrn]

In our company, I was the chief specialist in cleaning expensive sausages.
If the skin does not want to be removed, the sausage stick must be dipped in boiling water. After that, the skin comes off without problems.

Well, Stеrn, a storehouse of wisdom! That it is so convenient to remove the peel from a tomato - I knew. That it is so easy to peel freshly boiled potatoes in their uniforms - too. But what the same "trick" applies to sausage -! In my life I would not think ...

girls ... almost all of us have submersible blenders. In the beginning, I also did the filling like that - I boiled poppy seeds with milk and sugar ... and mine did not really like it, and I had a feeling of some kind of incompleteness. And yesterday I somehow remembered about a blender ... I brewed the poppy several times with boiling water and drained it, at the same time washed it and steamed it, then didn’t even dry it, but put the “leg” of the blender there and ground it to white milk. And then - as you like - what with milk, what with an egg, what with sugar or honey. It turned out very gently, for now I will dwell on this option.

and we have been cleaning sausage like this since Soviet times
and they have also learned (since Soviet times) to make bread fresh - sprinkle it with some water and into the oven, literally in 5-10 minutes excellent fresh bread can be put in a frying pan instead of the oven, but always under the lid

And if you need to fry potatoes, after the meat has been fried in a frying pan, I heat the pan, a little sunflower there. I take half of the potatoes on a fork, and with the flat side I begin to drive along the bottom, pressing well. At first, the potatoes need to be driven with difficulty - they stick, but gradually the potatoes begin to slide. Only then I throw in the chopped potatoes and it does not stick when frying.

There will be no dark strip between the yolk and the white of a boiled egg,
if an egg from hot water is put in ice water to cool.

The rolled dough can be easily transferred to a baking sheet if you screw it on a rolling pin and unfold it on a baking sheet.

In order not to occupy both hands while filling the code bag, it is convenient to put it in a tall glass:

If you find that the carrots you are about to use have wilted,
fill it with cold water and leave overnight. The carrots will be fresh again.

You can do the same with many vegetables, and the green salad will be fresh in one to two hours.

And I always put greens, before use, put in water acidified with vinegar for 15 minutes.

I buy greens (dill, parsley) in the store for 200 grams. And even better in the season with grandmothers, in even larger quantities)))
Mine, dry it, then cut it finely, put it in a tight bag, mix it and put it in the freezer. The bag should always be tightly closed, of course. As a result, I have on hand an unlimited amount of fresh herbs for soup, salads and more. Their appearance and taste do not change when frozen.

Parsley, dill and mint will stay fresh for several days if placed in a tightly closed dry container.
Butter will not darken when frying if the pan is first greased with a little vegetable oil.

Parsley, dill and mint will stay fresh for several days if placed in a tightly closed dry container.

And if you put these dishes in the refrigerator on the lower shelf, then everything will be fresh for a week.

you can spread it out on a baking sheet with such a small mechanization



who uses other simple devices that make life and work easier,
respond

[Molds and tins for small muffins, biscuits and other baked goods.]

My five kopecks to the utility box

Molds and tins for small muffins, biscuits and other baked goods.

In the Easter topic, I already wrote about homemade molds, if there are no special ones at hand.
I bring to your attention this topic again, I hope it will be useful to you.
After all, in this way you can make molds of absolutely any size and any height, width, round, triangular, etc.
Molds are also useful for portioned jellied and jellied meat, jelly, soufflé, etc. After hardening, the foil can be simply removed by cutting it from the side.

If you don't have suitable dishes at all at home, or you need additional baking dishes, or you need baking dishes of different sizes, then you can use homemade baking dishes.
To do this, you will need ordinary baking foil in the oven and any utensils of a suitable size for you (canning can, glass, stack, etc.).

And in such a small mold from a glass for wine (100 ml) you will get wonderful Easter cakes for a gift, for babies and for your domestic animals - cats and dogs!



To do this, fold the foil in two layers for strength, wrap it around the can (glass), leave the foil on the side on the seam, which is rolled inward several times and pressed against the mold. You can then fix the seam with a stapler.
Turn the jar upside down and gently overlap the edges of the foil along the bottom of the jar so that you get a flat bottom in the shape of the jar, and so that the form can stand evenly without the jar.
Carefully remove the tin from the foil-form, smooth the walls and bottom.
The form is ready to use!

Before use, all forms must be laid out with baking paper (writing paper is also suitable), greased with vegetable oil or special confectionery grease.
The bottom of the mold must also be laid out with an oiled paper circle.

The composition of the confectionery mixture can be made at home, for which mix in equal proportions (volumes) pork lard, odorless vegetable oil and flour.

I store parsley and dill in a half-liter jar of water tied on top with a plastic bag on the bottom shelf of the refrigerator. Stored for a very long time.

Another option for storing greens is to wrap it in white paper, dip it in water for a second, and shake it off. Pack everything in a plastic bag. And in the refrigerator anywhere. In much the same way, you can save flowers purchased in advance. I do this before September 1, when I need flowers for school. Only wrap the stems with paper. Wet the paper. Wrap everything in a bag and store on the refrigerator door.

I never add flour to cottage cheese pancakes and casseroles, but only semolina. Proportion - depending on the cottage cheese, usually 1-2 tbsp per pack. l. decoys. But I roll the cheesecakes in flour.

I cook pasta and noodles like this: I bring the water to a boil, salt, throw any pasta, boil for literally 30 seconds, cover with a lid and turn off the heat. I set the kitchen timer for seven minutes. Do not open the lid! After seven minutes, you can drain the water, you're done! I cook the shells in the same way, but keep them under the lid for about 10 minutes.

To make the rice crumbly, I fry it before boiling until transparent. Always a great result.

I saw a cork from a bottle in a drawer and my head immediately triggered what needs to be done from it.



The result is a knife for cutting bread and loaves.
I have already tried it, it is very convenient, the hand holds the cork-handle firmly, the blade also does not jump in the hand, the strips are cut immediately, the required depth, neatly.

Peace be with you bakers!
a long time ago, when there was no Teflon and any zepters
my grandma cleaned pans as follows
salt was poured into a frying pan to the eyeballs and put on the fire
this salt was fried for a long time until everything burnt out then fell off the frying pan, together with the salt, cooled down and the salt along with soot went to the trash and the frying pan shone as if it had just come from the store
that summer at the dacha I remembered this method and all the country pans passed the execution shine - now the main thing is not to be stolen
otherwise they rummage around the dachas they don't seem to touch the old ones, they endure everything better

[shade]

Cast iron can be cleaned in a more barbaric way) just put the pan on the coals of the fire. In 20 minutes it will be like new - all the carbon deposits will disappear.
shade
At home, this method will be dubious to "smell strong", especially at the beginning of the procedure. I have a couple of cast-iron pans - I tried it) Even a powerful hood did not save. Yes, and a new frying pan will have to "cook-oil".

Peace be with you bakers!
I won’t lie at home, I didn’t try it, but at the dacha in the barn, it didn’t really stink, but I forgot to write about what needs to be oiled later
so I calcined the oil in a frying pan and think about what to do with it, and then just the father-in-law cut out the cutting board with this red-hot oil and I spilled it - it became like bone

It is very convenient to beat the meat for chops in a plastic bag, splashes do not fly and the hammer and the board remain clean.
Before frying, I cut the fish into pieces and throw it into a bag with 1-2 tablespoons of flour, tie the top, mix well and then fry. Hands and utensils remain clean.
If you have a large sieve, and you need to sift the entire glass of flour, put the flour in the glass, cover with a sieve on top, turn over the bowl and rotate the glass along the bottom of the sieve. The flour is sifted and does not produce dust.

Peace be with you bakers!
but when we cook meat / wings / legs, we madder it in a plastic bag - and you can play it and then dump it out and throw it away and wash it less

The dishes containing the dough can be very easily washed by pouring a tablespoon of 7-9% vinegar into the water.

If you have salted soup or borscht, then you need to put half a cup of cooked unsalted rice in it (after wrapping it in gauze) or a large potato and boil it. Rice and potatoes will absorb excess salt.

If you need to get rid of worm beetles in freshly picked mushrooms, you need to soak them in well salted water.

And if you oversalt a little, then a pinch of sugar will correct the taste

I beat dressings and sauces for salads with a small mini-mixer, which is more called a milk frother.



The dressing, as a rule, contains a small amount of products and therefore it is not practical and difficult to beat it with a blender - but with a mini-mixer just right!
It gives a perfectly homogeneous mass!

For these purposes, I specially bought a second mini-mixer

It sometimes happens that the dough rests against the lid of the bread machine. In this case, I make several punctures in the top of the dough (with a barbecue stick). The dough settles a little and does not fall out of the bucket.

Peace be with you bakers!
just read about cooking duck and remembered that my wife always pours the fat into a jar and then uses it instead of butter when making unsweetened dough - on dumplings or meat pies

Almost every spring I clean the frying pans like this: I turn them upside down on a gas burner, turn on the fire to maximum and after a while the frying pan is as good as new, all the soot burns and flies around in gray ash.
Z. Y. Before doing this, clean the stove and sprinkle the surface of the stove with tea soda.

sprinkle the surface of the stove with tea soda.

and how is tea soda?
does he smoke heavily with such manipulations?

And I would like to know the answer. I have never heard of such a method. Maybe good.Only I didn't really understand something about soda either.

Girls, I'm not Margit, but I used this method in ancient times. Smokes depending on the thickness of the deposit. Strong, but more at the beginning. All this fat should be burned. We called it "annealing" the frying pan. The method is effective, but there are a lot of children. They were mainly used for duralumin pans. After annealing, the frying pan must be given properties again so that it does not stick. So think you need it or what? And the most common soda is sodium bicarbonate (it was called tea before). She falls asleep to protect the stove. We didn't pour it because it was a long time ago and the plates were old, there was nothing to protect.

With the hood, the child is probably not so terrible!
But at the expense of the fact that then she will again stick to her, you need to think about it. It's better to let it stay with carbon deposits outside. Do not put it on the table.

Let them remain with carbon deposits, since then everything will stick to them, and so - just like with a good non-stick coating. Take care of this deposit

Let them remain with carbon deposits, since then everything will stick to them, and so - just like with a good non-stick coating. Take care of this deposit

I am surprised when they say that it is by no means possible to remove soot, that, allegedly, without it, everything will stick to the pan. It will stick with carbon deposits. By the way, soot is pure carcinogen, I think there is no need to explain what it is, and it still flakes off and gets into food.
I'll start from the very beginning. First: I burn it in the spring, because there really is a lot of chaff, depending on the degree of soot, and especially in the first hours of firing. I open the doors to the balcony and windows, at this time there are no flies and other flying insects yet. Second: after firing and cooling, I polish the frying pan with an iron washcloth with the addition of detergent to shine (it is possible not to polish). The third step: I ignite - I dry the already clean frying pan over low heat for 15 minutes. The fourth step: I do not use the pans for a day, leave it in the open air (when interacting with oxygen, a protective film appears on the metal). Fifth: I use it so that it does not allow the product to stick to the pan. For example, if I bake pies, I do not grease with anything, there is enough butter in the dough. If the dough is not rich, then use baking paper. Even if I just fry potatoes in oil, and then they do not stick, it turns out wonderfully fried, I can teach you how. Mom taught me all this, her cauldrons and pans were always brilliant.

Even if I just fry potatoes in oil, and then they do not stick, it turns out wonderfully fried, I can teach you how.

but I would love to listen to advice about potatoes

How will carbon deposits get into food? We are talking about the outside of the pan. Everything inside is thoroughly cleaned. Or did I not read it carefully?

And I really want to learn how to fry potatoes so that they never stick. For me it depends on the pan. Please share your advice I would be very happy to hear

And I would listen ... It doesn't stick to Teflon, but I would tell your mother your secret.
And I understood that the conversation is about outdoor soot

Almost every spring I clean my pans like this: turn them upside down on a gas burner,

no, girls, we are talking about the inner side. but for technical reasons this method still does not suit me
we can do it with potatoes :)) I don’t know how to fry it, damn it ...

When the pan is annealed, the carbon deposits "burn out" on both sides. Margit turns the pan upside down, but we did not turn it over and the pan was like new from all sides.

About 25 years ago, they burned a frying pan with my mother in such a way and then did not use it - an unpleasant taste of metal appeared.
And as a chemist, I want to say that it is better not to play such games with the current metal-alloys.

With the metal, everything is fine, and twenty years ago the pans purchased and a year ago are fired in the same way, there is no aftertaste, if you observe all the subtleties I have listed. I'll tell you about how to fry potatoes. It is so simple! The secret is that it doesn't need to be interfered with often. Just twice! So: peel the potatoes, cut them to a thickness of 0.2 - 0.3 mm, rinse them from starch (you can not rinse them if the taste of starch does not interfere) put them in a colander. We put the pan on high heat, pour oil (do not ignite) and dump the potatoes, do not interfere! After a while, raise the outermost potato with a spoon, if the crust is fried, turn it over in a layer, sprinkle it with salt, pepper, onion, who loves, and wait for the fried crust. Turn over again and reduce heat to low, cover with a lid and bring to readiness. Do not stir again, the potatoes will reach readiness, the crust will also be fried over low heat and steamed at the same time. If you pour a lot of oil more than usual, then you can leave the lid on and fry over medium heat until tender. Good luck everyone!

Turn over again and reduce heat to low, cover with a lid and bring to readiness.

If I want fried, and not "boiled" potatoes, then I never cover with a lid. I fry the potatoes (pre-dried) over medium heat, covering them with only one layer at the bottom of the pan. And I always salt at the end... Then the potatoes will be crispy.
I was taught this by my sister (a cook of the highest category of n-years).

I will share some delicious advice for hostesses: always put a sprig of fresh rosemary in a bottle of ordinary vinegar (and let it stay there until the vinegar in the bottle runs out), the taste of ordinary vinegar will exceed all your expectations

I bought eggs, boiled them, peeled them, and they were rotten. Well, do not break everything to check. I checked it like this, I quote:
"Put the egg in a glass of cold water: if it sinks and takes a horizontal position, it is very fresh; if it turns out to be slightly tilted, it is about a week old; and if the egg floats vertically, it is not fresh."
Thus, I identified 4 rotten eggs, broke them (to check), and they all spread.

Peace to you bakers!
and I'm right in the supermarket, I open the box and stick one of my choice
it's more convenient than carrying water with you

But seriously, now almost all stores have ovoscopes, so there are no problems

We took them on the market, where we always take them. Apparently the heat made itself felt.
Of course, you don't need to carry water with you, but if the eggs are at home for a long time, and it's easy to find out their freshness!
But I did not know about ovoscopes

[FLAME DISTRIBUTOR]

You have FLAME DISTRIBUTOR for a gas stove.
Then you can cook in foil not only in the oven, but also on an open fire on gas and right in the apartment.



Then boldly put meat, chicken fillets, vegetables, herbs, a little broth, dry wine, spices on the foil - wrap in an envelope, put the flame divider on the wire rack, at medium (high) heat.
Hold it on the wire rack until the bag is "critical", the bag will inflate strongly.
In 20-25 minutes, lunch will be ready!



I tried it, it worked!

[Admin]

I tried it, it worked!

Admin, and what are the advantages of this cooking method?