Advice "by the way" ...

I love this little thing. I don't even know what to call it. Let there be an egg piercing device.
By piercing the blunt end of the egg, I am always sure that the eggs will not burst during cooking. Yes, and calmly put the eggs in boiling water, the crumpling turns out to be what you need!

[Admin]

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

The advantages are the same as when cooking in foil in the oven
Only on gas is faster, the oven does not need to be preheated to 250 * C, again for someone, saving energy or time if you need to cook urgently, especially in the morning.
After all, the workpiece can be made in the evening, kept in the refrigerator until morning.

Or maybe someone does not have an oven in the country and so on ... there are many options when you can use this method

And the chicken in foil turns out to be very tasty

I wouldn't even think of so many options. Honestly, when I saw the advice yesterday, I couldn't imagine what to attach it to
Thank you!

And I threw out such a thing a long time ago. Well, I did not know that it was a flame divider! I thought some unnecessary detail ...

And I threw out such a thing a long time ago. Well, I did not know that it was a flame divider! I thought some unnecessary detail ...

Once upon a time, when there were no Teflon pots, slow cookers and the like, a flame divider was used for pots to reduce the direct heat under them, milk was boiled
Yes, even today it can be used in some cases under frying pans, to reduce direct intense heat and increase the area of ​​fire.

I once learned such a trick - so that sour cream does not curl when you add it to a hot dish, you must first dilute it with cold water, stir it and you can safely pour it into a frying pan - it will not curl!
I checked and now always do it.

[celfh]

celfhwhat a great thing for piercing eggs. I've never seen one of these on sale. Next time I'll try to pierce the shell myself with a needle before cooking.

[celfh]

celfhwhat a great thing for piercing eggs. I've never seen one of these on sale.

These things come with all egg cookers.

These things come with all egg cookers.

Your lies are not everywhere and not always. I bought it completely separately and elsewhere

Your lies are not everywhere and not always. I bought it completely separately and elsewhere

All egg cookers that I saw on sale were equipped with them. This means that now they began to sell them separately, I will know.

Oh, and fool you!

They treated me very honestly I bought it sooooo many years ago, for 20 pfenings in a hardware store

[Admin]

Your lies are not everywhere and not always. I bought it completely separately and elsewhere

Admin, please open addresses and locations.

[Admin]

Admin, please open addresses and locations.

For what?

All have a built-in needle, but I haven't seen a separate one

[Baked toast on a wire rack]

Baked toast on a wire rack

If we do not have a toaster or grill ... .. we will not be sad!



Jamie Oliver came up with the idea.

Put any grate on a gas burner, slices of white bread on top - and only have time to turn them over, they fry very quickly.
The taste has a hint of bread fried over a fire.

Further, such toasts can be grated with a little garlic and coarsely chopped into a salad.
And I ate toast with fresh fermented baked milk, a good breakfast turned out.

[Shkoda]

Hosts and hostesses! Here is some interesting advice I found on the Cooking at Home website. Author - Shkoda.

Have not tried it yet, but the advice is interesting

Here are her words:

Summer turned out to be dry and hot, which makes the cucumbers very bitter.
Remove the bitterness of the cucumber very simple.
The method was spied on in a Japanese restaurant.

We cut off the tip of the cucumber, depending on the size, from 1-2 cm and intensively with three cut caps on the cut. In a circular motion.
You will immediately notice the white foam coming out of the cucumber. Bitterness will go away with her.
Usually, the cucumbers are bitter on one side, but if necessary, cut them off on the other side, and do the same.
We wash off the foam and use the delicious fruit.

Maybe someone will come in handy

[Admin]

Admin, advice about flame divider I am killed on the spot!

How difficult it is at times to separate neatly the seeds from a pomegranate. Can my advice make this task easier for you
In order to get the pomegranate seeds, wash it, cut off the base with a sharp knife at the fruit, divide into several parts, as the fruit will break into pieces, and put in a bowl of water. Gently free the grains from the membranes and peels in the water. Remove the membranes and peel from the water, discard the pomegranate seeds in a colander and dry.

[Admin]

Admin, advice about

Try Complete Saving Oven and Electricity
I'll go and think of something else

And I usually get pomegranate seeds even easier. I cut it in half, and then over the bowl I tap each half on the skin with a small rolling pin or the handle of a large knife. All the grains fall out easily, try it yourself.
And here is a similar video:

[dopleta]

dopleta 🔗

Good day to all hostesses! Still, we have a wonderful forum - you can find out ABSOLUTELY EVERYTHING! My advice for kitchen rags and towels. Once my grandmother boiled them constantly with the addition of silicate glue, washing soda and soap remnants I did this before, but progress does not stand still (and laziness is its main engine!) I just soak towels in very hot water with the addition of any toilet gel for a day, then I wash it in a typewriter. The last time I sewed towels for myself was about 5 years ago - and they are almost as good as new!

Well, toilet gel is cool of course

And the rags are so cheap ... that it is better to change them more often, since all the chemistry from dishwashing detergent, soap, powder, and toilet gel still remains in the rags for a long time after washing

About sponges ... I already wrote in the topic of microwave ovens that it is good to disinfect dishwashing sponges and plastic cutting boards in them. To do this, moisten the sponge in water with vinegar or lemon juice, rub the board with half a lemon, and then heat it in the oven for a minute. And more recently, the same advice was voiced by Dr. Agapkin in his program.

I soak all these little things, sponges, rags in whiteness. And washes, bleaches, and disinfects.

And I read that processing in a microscope does nothing. But whiteness is great, I also try to "use" it in the kitchen. My sister laughs that I probably don't just add it to the soup. As for the cheapness of kitchen rags, I don’t know about yours, but we have solid synthetics that fall apart at most after the 3rd wash, so I sew them myself from the remnants of fabrics inherited from my grandmother - linen, waffle cloth

I will read my 5 kopecks. 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. Store in the refrigerator in the vegetable compartment. So the cabbage is stored for a very long time, does not wither and does not deteriorate. The cut points darken over time, I just cut them off, the rest of the cabbage is as fresh as before storage.

If you have something burnt in an enamel pan, you need to wash the pan, add a tablespoon of baking soda, pour a little water and boil it, leave to cool. The burnt area can then be easily cleaned.

[NEVER DISPOSE SOWING FLOUR!]

I don't even know where to write ... I got in trouble ... I found a piece of glass with a fingernail in the flour !!! this is the first and hopefully the only time ... NEVER DISPOSE SOWING FLOUR! once will be enough to be left without a stove and harm your health .... can I write this in a manual for beginners?

... can write it in a manual for beginners?

Write here - On the benefits of sifting flour https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=35.0

Hello! I want to share some of my kitchen tricks. If you need to grate the garlic, cover the grater (side for potato pancakes) with food cellophane and rub the garlic. all that remains is to carefully remove the film and shake off the garlic. the grater is easy to rinse and there is no smell left. And one more piece of advice. sometimes it is necessary to heat chops or fish fried in breadcrumbs on the stove (for example, the microwave is not available). the problem is usually that the breading may fall off or burn. I do the following: an inverted saucer or a soup plate (depending on the diameter of the pan) in the pan at the bottom of the bed (depending on the diameter of the pan) should ideally be chosen so that the gap between the walls of the pan and the edge of the plate is as small as possible. I pour in a small amount of water, put what needs to be heated, close the lid and carcass.

I just figured out how to quickly peel the sausages. I usually buy a lot, peel oilcloth off and freeze. then, as needed, I use it. it is convenient to cook "naked" sausage, then hands are not scalded

to explain in words for a long time, the video is better visible

Peace be with you bakers!
Have you heard the old anecdote about Rabinovich selling cool eggs in the bazaar? I bought a dozen for a ruble, cooked and sold a dozen cool eggs for a ruble too.
- Rabinovich, - they asked him, - where is the gesheft?
- Navar remains for me, - Rabinovich answered.

Perhaps I won't open America, but I will share my advice. Recently, I do not boil potatoes for salads (like Olivier), but immediately cut them into cubes and boil them in salted boiling water for about 6-7 minutes. Then I throw it back in a colander, let it drain and cool. All! Cubes are even, not stuck together.

If you do not have a special bowl for beating with a small hole for a mixer, then splashing can be fought like this

Perhaps I won't open America, but I will share my advice. Recently, I do not boil potatoes for salads (like Olivier), but immediately cut them into cubes and boil them in salted boiling water for about 6-7 minutes. Then I throw it back into a colander, let it drain and cool. All! Cubes are even, not stuck together.

I also cut vegetables raw, and then steam them in a slow cooker. Also does not stick together!

[how to quickly peel kiwi]

Maybe there is already such advice, then I will remind you, how to quickly peel kiwi.

Maybe this advice has already been, I have not found it. The easiest method to get rid of the top layer of fat in the jellied meat is, after spilling the jellied meat on plates, spread paper napkins over the entire surface of the plate, the napkins very quickly absorb fat and the result is something like this:


I understand that the most beautiful option is to turn the jellied meat. But this is not always necessary, the fat remains so little that you simply do not feel it when you eat
My jelly is made from pork shank.

In this case, I will also speak about the jellied meat. I already wrote somewhere about its secret - you need to constantly remove the fat while cooking the jellied meat so that it is very tasty. In this case, there will be no problem at all of removing fat from its surface.

I just figured out how to quickly peel the sausages. I usually buy a lot, peel oilcloth off and freeze. then, as needed, I use it. it is convenient to cook "naked" sausage, then your hands are not scalded

I never cook sausages in a shell. I store in large packs in the freezer, only I clean them just before cooking. Frozen sausage is easy to clean: just pour it over with warm water from the tap and the shell torn at the base slides off without problems.

you need to constantly remove fat while cooking jellied meat so that it is very tasty.

It would be nice, but I only cook it at night.

Advice on the topic of jellied meat (by the way, I repeat already) ... long-lasting: pour into forms as much as you can really eat in one sitting (I pour it into cake tins - the portion looks cute, disposable and you don't need to cut anything! Just before serving put the mold in hot water for a second so that the contents jump out)! The rest - on the balcony (winter is in the yard) - before the new feast, remove the frozen fat, bring it almost to a boil ... pour ... and so on until all the contents of the pan are over.

Leska, for how many years I have been living in the world, but my mind has never been enough to do that. But sometimes there is not enough space for storing it in a spilled form in the refrigerator.

Tanya, and here in Ukraine, many people love this fat. : wow: In general, the best way to get rid of it is to cool the broth strongly and simply remove the crust of fat (in the sense, even before bottling). By the way, I also cooked earlier at night, but after the appearance of multi I can cook at any time and most importantly, I do not dance at the stove, constantly worrying about the slow boiling (it is always cloudy for my mother-in-law and sister-in-law - wow!) in a multicooker, it turns out transparent by itself

But sometimes there is not enough space for storing it in a spilled form in the refrigerator.

LiudmiLka, okay place - the term for the jelly poured into forms is short, and so at any time you can boil if anything (for safety) and fresh garlic is better after-after-yesterday.
And many years ago, at the dacha, men were returned to life after the arrival of DM with hot jelly - - like cucumbers became without any brine

Yes, exactly, it also lasts longer. And about men - you must try

My five cents to the jelly:

I never remove fat from jellied meat, as fat serves as a good preservative for storing jellied meat. I never cook a lot, but what I cook I keep in glass under a layer of fat in the refrigerator. Before use, I simply remove the layer of fat and serve it cleaned on the table, turn it "butt-up" on a plate.
If on a guest table, then I immediately pour it into molds without fat, and turn it onto the table with the beautiful side

According to the stories of parents and grandmothers, a long time ago they cooked homemade sausage and poured it with fat with a thick layer of bacon on top, which served as a sausage preservative. Sausage was stored in a saucepan in the kitchen, there were no refrigerators, and the meat under a layer of boiled fat did not spoil for a long time.

According to the stories of parents and grandmothers, a long time ago they cooked homemade sausage and poured it with fat with a thick layer of bacon on top, which served as a sausage preservative. Sausage was stored in a saucepan in the kitchen, there were no refrigerators, and the meat under a layer of boiled fat did not spoil for a long time.

I confirm! They still do this in Ukraine - there is no access for air, so it does not deteriorate. But according to my personal observations, it is still better to store it in the cold or under a rolled "hot" lid, otherwise, over time, the sausage becomes, as it were, rotten. It does not deteriorate, but not that .....

Not about jellied meat - but I got caught and so as not to lose:

Perhaps this tip will come in handy:
to increase the yield of pulp and juice from tomatoes, before pressing them in a screw nozzle, they are blanched in a saucepan with boiling water, a 5-6 liter container with boiling water is loaded with 1-2 kg of tomatoes (whole!) Brought to a boil and kept with slowly boiling water 3-4 minutes. Then we take it out into a container and with a slotted spoon (do not burn yourself) we send it to the juice press. And so on and so on, adding boiling water periodically.
I usually spread it on a wide and deep enamel baking sheet or in a bowl and cut into 2 pieces with a sharp knife for easy pushing into the auger.
Tomato blanching technology is used in the canning industry. Without it, the% yield of pulp is lower and the load on the parts of the juice press is much higher. At the exit from the tail hole we have almost dry skins and some seeds.
The juice itself turns out to be thick and rich in taste, of a beautiful velvet-red color, without signs of oxidation (during the blanching process, easily oxidized vegetable proteins and enzymes are destroyed).
For further preservation, pour the juice into a saucepan, bring it to a boil and remove the foam, keep it on a slow boil for 4-5 minutes (liquid can be boiled for 15-20 minutes), add 1 tsp. without a slide of table salt per 1 liter (better than stone "Artemcil" Donetsk, Ukraine or other similar gray rock salt).
For piquancy, you can boil celery stalks in such juice (then throw them out).
Pouring boiling juice into regular steamed bottles and seaming with either regular or screw caps. Additional sterilization is not required.

Further

This is not my idea. This is a technology for producing mashed potatoes and paste from tomatoes. The processing of fruits into nectars-plums, peaches, apricots, cherry plums, currants, etc. is also carried out. They cannot be skipped raw - the pulp remains in the press.
The pulp containing fruits and berries is usually either simmered under a tight lid in a pot with a small amount of water until soft, or boiled in a double boiler, after which it is wiped from the skin and the resulting puree is already diluted with boiling sugar solution until nectar of the desired strength is obtained, citric acid is added.
In tomatoes, heating in boiling water (or autoclaving in factories) frees the pulp of the fetal fiber from intracellular connections, the pulp becomes mobile and is easily squeezed out.
And in the screw press you get a stream of excellent thick juice-puree and a little pomace.
Regarding the organization of the process, a large pan and every 4-5 minutes, loading the unloading of tomatoes with a slotted spoon on a baking sheet, fast cutting and loading into the machine.
I plow a bunch of tomatoes in an hour alone. It is not difficult at all and very effective. The main thing is to prepare everything and wash the tomatoes, so as not to rush to the sink for the next portion.
You can experiment with 1-2 kg and see how it differs from raw juice forcing.

from ninon to 🔗

[lesik_l]

lesik_l... Super! : bravo: I didn’t know that - now I’ll press twice as much juice! I ran to put a plus sign!