Advice "by the way" ...

[lesik_l]

lesik_l, in my opinion, this is necessary in vegetable preparations as a separate topic

Well, firstly, this is not mine, and secondly - I did not do it. Let's wait for the next season and even then, proven, you can spread it.

Leftover wine can be frozen in an ice cube tray and then added to soups and sauces.

[Lga]

Leftover wine can be frozen in an ice cube tray and then added to soups and sauces.

Wow, great ... I would never have thought of it, but a good idea ... Lga, thanks for the idea . Girls, you are a treasure trove of ideas

I came across Noriko Endo's "Little Japanese Tricks" book. 90% devoted to culinary tricks. Here are some tips:

For example, a 200-gram meat steak 2 cm thick tastes better than
the same steak from meat 1 cm thick. The steak should have good
fried surface. But when frying thin meat, it roasts
and the inside, which causes the steak to lose its juiciness.

Place the steak meat in an airtight container and pour completely
his cola. After holding for 10 minutes, take out the meat and, slightly wiping
paper napkin, sprinkle with salt and black pepper. After that
the meat is fried and remains soft and juicy even after full
frying.

It happens that the cheese in the back of the refrigerator dries up and hardens.
It's a shame to throw away the cheese, however, you can't eat it like that.
Place the cheese in a cup with a tight lid,
pour milk and leave for 2-3 days. The cheese will soften again.
Instead of milk, you can use brandy or rum, which in addition to
softness will give the cheese additional flavor and aroma. Such a dish
might be a good snack.

At the end, tips on the house.

Fish and meat odor from sealed plastic
containers, easily removed with herbs. Coarsely chop the leftovers
cabbage, leaves of other greens, fill the container with them and close
cover. Even the most persistent odor will completely disappear after
half a day or a day.

The book can be downloaded from the root tracker.

On the topic of meat and cutlets.

When forming cutlets or meatballs, it happens that the meat is sticky
to the hands, making it difficult to work. Lubricate your hands with salad oil, and
molding will go smoothly. The cutlet is thrown from palm to palm, like a ball, to remove excess air. Then, during cooking, it will not break.

After shaping, the cutlet should be placed for 30 minutes in
fridge. Then, when frying, the meat will not shrink. If
sprinkle the meat with salt and pepper before kneading, it will
release moisture and become watery. So sprinkle with salt and
black pepper needs molded meat just before frying.

Forgetting to check the readiness of the product, you started eating, and the cutlet
turned out to be undercooked. In such cases, than frying again for
frying pan, it is better to wrap the cutlet in foil and place in a toaster-
oven. You can use a microwave.

One way to freeze raw minced meat is to
that the minced meat is put in a plastic bag for freezing
a thin layer 5 - 10 mm thick. Before closing the package,
using a butter knife, apply over the bag
strips dividing the minced meat into about 9 parts. It will look like
bar of chocolate. After releasing the air from the bag, close it tightly

For the pork chop, as well as for the steak, it is important that the meat before
fry was thawed to room temperature. Cold
meat takes longer to cook and absorbs more oil.

By the way, I spied one trick in the Japanese TV series "Householder". (The series itself is very interesting and entertaining.) Take a bag with a zip lock, put the product inside, squeeze out the air whenever possible.Partially closed, a cocktail straw is inserted, the remaining air is blown out and the lock is closed to the end. We get the product practically in a vacuum. Cheap and cheerful. Below is an illustration of not the process itself, but the zip-lock package.

What interesting tips. I will apply

[Ipatiya]

Ipatiya, Thank you . Very good advice, I discovered something new.

What interesting tips. I will apply

Very good advice, I discovered something new.

I am very glad that the information was useful! Thank you!

If I don't have enough strength to unscrew something of a large diameter and tightly tightened, like a lid on a can or a ring on a meat grinder that presses the grate, I apply the law of friction force. I wrap what needs to be unscrewed with a strip of sandpaper with a fine grain so that I wrap the same lid with the rough side. and on top with another rag - and voila, there is enough female power! (We know and actively use the adjustable gas and ring wrenches. And under the lid of the can, we let air in with the tip of a knife and calmly open the cans).

If I can't open a jar with a screw cap or a ground-in stopper, I put the jar under running hot water for a couple of minutes. Water pours onto the lid, the heat lid expands and opens very easily.

Here's another Japanese trick. Interesting!

Parsley is sold in bunches, but usually the whole bunch at once
not consumed. The remains may wither. Therefore, you need to immediately
tear off the leaves and, putting them in a plastic bag, place
in the freezer. When you need parsley, you need to take it out
from the freezer and knead right in the bag. You will get finely
chopped parsley without any cutting.

Forgetting to check the readiness of the product, you started eating, and the cutlet
turned out to be undercooked. In such cases, than frying again for
frying pan, it is better to wrap the cutlet in foil and place in a toaster-
oven. You can use a microwave.

And the microwave will explode. Can't use foil in micro ...

And the microwave will explode. Can't use foil in micro ...

Maybe it meant that you can just cook in the microwave, not necessarily in foil? Or are Japanese microwaves special? Here's another tip from the same series. For the brave.

4. How to cook eggs in the microwave
Wrap the egg completely in aluminum foil and place in a jar with about 100 ml of water. About five minutes after turning on the oven, the egg is ready. The foil protects the egg from the penetration of waves, and it is boiled in the same way as usual in water. This method of cooking is convenient, as it shortens the time and the eggs are not overcooked.

P.S. In fact, I read in other sources that in some cases the foil is not contraindicated in the microwave.

It is better not to eat pineapples immediately after purchase, but let them ripen for 2-3 days at room temperature. They will taste better. That said, if you keep the pineapples upside down, they will be sweeter than the right ones. This is because the pineapples ripen from the bottom.

Quote"
Parsley is sold in bunches, but usually the whole bunch at once
not consumed. The remains may wither. Therefore, you need to immediately
tear off the leaves and, putting them in a plastic bag, place
in the freezer. When you need parsley, you need to take it out
from the freezer and knead right in the bag. You will get finely
chopped parsley without any cutting.

I do so 🔗



Parsley in olive oil. I do many other herbs in the same way, 🔗

And I put the whole bundle in a half-liter jar of water, cover it with a plastic bag on top and tie it on the neck of the jar. I store it in the refrigerator on the door. Stored for a long time, a week, or even more. Greens do not fade, they remain completely fresh.

[Girls]

Girls, Thank you very much for your advice! We are also not bastard!
I read that Noriko Endo, the author of Little Japanese Tricks, came to us back in the days of the Soviet Union.Maybe she also got something from us? After all, her compatriot became a millionaire on useful advice and tricks from the magazine "Science and Life".

From the piggy bank of the journal "Science and Life".

To knead the dough without getting your hands dirty, place it in a plastic bag.

It is better to store almost empty jars of jam, mayonnaise, ketchup and other viscous liquids in the refrigerator, not standing up, but on the side - then it will be easier to scoop out every drop.

Cheese can grow moldy in a plastic bag even if it's in the refrigerator. To avoid this, put one or two sugar cubes in the bag.

A way to make bread crumbs from soft bread: Freeze a piece of bread in the freezer and then grate it.

[Ipatiya]

Ipatiya! I learned a lot of interesting things.
A little confusing about meat, which for 30 minutes. need to pour cola.
For me, somehow, cola is something bad.
Or maybe she does something with the meat, softens it. IntErEsno !!!!

A little confusing about meat, which for 30 minutes. need to pour cola.
For me, somehow, cola is something bad.
Or maybe she does something with the meat, softens it. IntErEsno !!!!

Could it be about phosphoric acid? Then you can fill it with a fanta.

In the 2nd part of "Little Japanese Tricks" soda is recommended as a remedy for rust. Universal remedy!

and what about tights in vinegar ???

P.S. In fact, I read in other sources that in some cases the foil is not contraindicated in the microwave.

Well, I would not risk Aluminum and microwaves - "two things are incompatible" (c)

and what about tights in vinegar ???

Yes, I don't seem to have met such advice.
Here's another from the 2nd collection. It is not in electronic form, but an unflattering review was given on ozone. So I think 400 rubles is a bit expensive for Japanese tricks.

Well, I would not risk Aluminum and microwaves - "two things are incompatible" (c)

Temka - SUPER !!!
I read all the pages, sorry, not enough!
I read about fat and jellied meat there. I, too, like many Ukrainians, remove fat from jellied meat immediately before use and throw it away.
And this year a neighbor treated me to her jelly. When she pours jellied meat, sprinkles with chopped parsley on top. When they eat jellied meat, they spread this fat with parsley on bread. I also liked this option. You can remove this fat in a separate container and use it as a spread on bread.

Yes, I don't seem to have met such advice.
Here's another from the 2nd collection. It is not in electronic form, but an unflattering review was given on ozone. So I think 400 rubles is a bit expensive for Japanese tricks.

I saw about varnish and glasses - I always do this so that small screws are not lost.

oh how many good useful tips!

4. How to cook eggs in the microwave
Wrap the egg completely in aluminum foil and place in a jar with about 100 ml of water. About five minutes after turning on the oven, the egg is ready. The foil protects the egg from the penetration of waves, and it is boiled in the same way as usual in water. This method of cooking is convenient, as it shortens the time and the eggs are not overcooked.

Hmmm ... Microwaves in Japan are obviously special

Hmmm ... Microwaves in Japan are obviously special

Yeah

Hmmm ... Microwaves in Japan are obviously special

Or they have a special foil for microwaves.
From the vastness of the Internet.

Can I use foil in the microwave? Foil in the microwave can be used.

Synthetic materials also include high-temperature resistant special foil for microwave ovens, which is especially convenient for those cases when the appropriate lid cannot be selected for the dishes. It differs from the usual one, several qualities, firstly, it is more dense and has higher heat resistance. The second difference is the holes, thanks to them, the food in the microwave oven is cooked evenly.


foil in the microwave

If the foil does not have special holes for regulating steam exchange, you need to cover the dishes with it and pierce it several times with a fork so that the steam can escape during cooking.

Foil and baking bags can also be used for microwave ovens.

They just cannot be closed with metal clothespins, but must be sealed with rubber rings or adhesive tape.

There is foil "for the microwave" - ​​it is more dense than usual and necessarily with holes. In appearance, it is somewhat similar to a baking sleeve. If you still bring this one, I will definitely take a picture and show you.

If you need to save part of the cabbage fork, I wrap it in a dry cotton towel, put it in a bag, squeeze the air out of it as much as possible and tie it tightly

If you don't want to wrap it in a towel and squeeze the air out of the bag, I wrap the rest of the fork in a couple of layers of newspaper, it is stored for a very long time !!! So that the carrots do not wither in the refrigerator - mine, I dry it on a towel and in cling film, one individual survived for 2 months (it's just that my carrots will wither in a few days.)

[Ipatiya]

Ipatiya! I learned a lot of interesting things.
A little confusing about meat, which for 30 minutes. need to pour cola.
For me, somehow, cola is something bad.
Or maybe she does something with the meat, softens it. IntErEsno !!!!

Maybe it's about phosphoric acid? Then you can fill in with a fanta.

In the 2nd part of "Little Japanese Tricks" soda is recommended as a remedy for rust. Universal remedy!

Oh, with the softening of muscle fibers of meat and carbon dioxide copes with a bang. I have long been soaking kebabs in highly carbonated mineral water or highly carbonated drinking water. And not as bad as Coca-Cola.
And to fight rust, then it's better to use Coca-Cola or phantom - orthophosphoric thermonuclear will be even better with hydrochloric acid!

Oh, I remembered what I can add! Sausages, scrambled eggs and bread, fried on an old Soviet heater - one with spirals placed in two glass tubes and covered with a grate. This is how I cooked dinner a few years ago!
Or is it not here, but should it be placed in some other section?

more advice, until the delight has passed:
breaded the chops before frying, not in breadcrumbs, but in a crushed cracker, it is very tasty and crispy, but, unlike bread crumbs, it is more fragile.

On the subject of a press for mashed potatoes.

To begin with, I did not like the puree from this press, although my husband really liked it. For me it is as if grainy, I like more homogeneous. And I was even upset ... but suddenly I found another use for it! I cut the potatoes in their uniforms hot in half and in the press! Peel separately and potatoes in a bowl! She made potato casseroles, puff salads, and today "Winter" - there is no limit to the delight! Even here I specially registered! The potatoes in the "Winter" are so neatly distributed! Miracle is simple and fast! No need to bother to peel, and then grind and sticky pieces of potatoes (brrr) do not come across! And the consistency is not porridge, but salad! In general, now I won't give this press to anyone, it has become very dear to me!