Little secrets of great cooking. Cooking Secrets Cooking Secrets and Tips

Skewers with puff pastry on skewers INGREDIENTS: minced meat - 500 g, yeast-free puff pastry - 500 g, soy sauce- 3 tbsp. spoons, black pepper - to taste, onion - 1 pc., garlic - 2 cloves, lettuce for decoration. We rub the onion on a grater (you can pass it through a meat grinder) and put it in minced meat. Add soy sauce, pepper, chopped garlic. Salt if necessary, but do not forget that soy sauce itself is quite salty. Mix well and put in the refrigerator for 30 minutes. Then we form meatballs - 4 pieces per skewer. Thus, one meatball is 25 g in weight, and a portion on a skewer is 100 g. Roll the dough into a rectangle and cut into strips a little wider than the diameter of the meatballs. Soak the skewers in water for a couple of minutes, then string meatballs on them, wrapping them with a ribbon of dough. We grease the baking sheet with oil, put the skewers on it and send it to the oven preheated to 180 ° C. Bake until tender, about 30-40 minutes. Serve on lettuce leaves. Enjoy your meal!

Comments 1

Classes 17

Pork baked with tomatoes and cheese. Pork baked with tomatoes and cheese is very juicy and spicy. This dish can be safely prepared for holiday table or Sunday lunch. Grilled vegetables can be served as a side dish. I am sure you will love this dish. To cook pork baked with tomatoes and cheese, we need: pork pulp (I have 6 pieces); salt, spices - to taste; garlic - 2-3 cloves; mayonnaise - 3-4 tbsp. l.; onion - 1-2 pcs.; tomatoes - 2-3 pcs.; hard cheese - 150 g. Cut the pork into portions, not thinly. Lightly chop the pork pieces. Add salt and pepper to taste. Line a baking sheet with parchment. Lay the pork pieces on parchment. Peel the garlic and pass through a press. Combine mayonnaise with garlic and mix well. Brush pork pieces with the resulting sauce. Peel the onion and cut into thin rings. Arrange the onion rings over the pork over the sauce. Wash the tomatoes and cut into thin slices. Lay the tomato slices on top of the onions. Put a baking sheet with pork in a preheated oven and bake at a temperature of 200 degrees for 20 minutes. Remove the baking sheet with the meat from the oven, generously sprinkle the pieces of pork with grated cheese, and send back to the oven for another 10-15 minutes. Cheese should melt and lightly brown. Delicious, mouth-watering pork baked with tomatoes and cheese, served hot with a side dish. Enjoy your meal!

Comments 2

Classes 82

Grandma's favorite Kurnik Ingredients: Dough: - flour 3-4 cups; -250 gr. margarine (pack); -1 glass of kefir or sour cream; -1 tea l. soda (without a slide); - a pinch of salt Filling: - raw peeled potatoes 3-4 pcs; - chicken meat (fillet) - 2 breasts; - Bow-2-3 heads; -salt, spices Dough: Sift flour, salt, add soda, melted margarine and kefir, knead soft, plastic dough. Roll into a ball and refrigerate for 40-60 minutes. Then take it out and divide it into 2 parts: a bigger one and a smaller one. Roll out the smaller one and place on a baking sheet greased with vegetable oil (or on parchment paper). Lay the layers on the dough: raw potatoes diced + onion in half rings, salt + spices. Top with raw chicken cut into cubes, salt + spices. Roll out the second, most of the dough on top and cover the pie, pinch the edges and, if possible, fold into a pigtail. Poke a hole in the center of the cake with your finger. Brush the pie with beaten egg, and pour the remaining egg into this hole. You can sprinkle sesame seeds on top. Bake the chicken in the oven for 40 minutes. at a temperature of 200-250 degrees, until golden brown. Check the readiness of the dough with a wooden toothpick, if it is dry, the cake is ready. When ready, remove the cake from the oven, "wash with water" and cover with a towel, let "rest" for 20 minutes. Enjoy your meal!

Comments 9

Classes 703

Adjika from zucchini with tomato paste Among the many dishes based on zucchini, I want to highlight spicy sauce- adjika. Adjika is an Abkhazian dish that many compatriots liked. And in our country they began to prepare this sauce according to their new recipes, which differ from the original. Today I want to tell you how to cook adjika from zucchini with tomato paste. The basis of the sauce is zucchini with the addition of garlic, hot peppers and spices. If you like less spicy adjika, just reduce the amount of hot ingredients. Zucchini adjika will be a great addition to many dishes, giving them piquancy. The availability of ingredients will allow every housewife to cook it, and the taste will pleasantly surprise even the most demanding gourmets. Ingredients: Zucchini: 1 Kilogram, Tomato Paste: 200 Grams, Salt: 1 Art. spoon, Sugar: 100 grams, Vinegar 9%: 50 milliliters, Garlic: 7-8 cloves, Hot pepper: 0.5 pieces, Sunflower oil: 150 milliliters Preparation: Prepare the necessary ingredients. Wash and peel the zucchini. Cut the zucchini into pieces. Pass through a meat grinder with a fine grate. Cut the pod of bitter pepper in half, remove the middle with seeds and also chop in a meat grinder and put in a separate plate. Add tomato paste, sugar and salt to a bowl with ground zucchini, mix well. Pour vegetable oil into a saucepan and heat it up. Then pour the mixture of zucchini with tomato paste, salt and sugar. Simmer over low heat for 30 minutes. Then add ground hot pepper and garlic passed through a press. Simmer for another 10-15 minutes over low heat. Five minutes before the end of cooking, pour in the vinegar. Adjika from zucchini with tomato paste is ready! Let cool and season with your favorite dishes. Enjoy your meal!

Comments 5

Classes 192

MEAT CASING. My mom's favorite recipe. No party is complete without this dish! Ingredients: potatoes (6pcs), minced pork + beef (400g), mushrooms (100-150g), onion (1pc), sour cream (1 cup), egg, garlic (2 slices), salt, pepper. Preparation: 1. Peel potatoes and cut into thin slices. Onion cut into half rings. Mushrooms cut into small cubes, mix with minced meat and season with salt and pepper. 2. For dressing: mix sour cream with garlic passed through a press, add a raw egg, salt, pepper and mix well. 3. In a greased baking dish, put half the potatoes, salt, pepper and put the onion on top. 4. Put minced meat with mushrooms on the onion. 5. Sprinkle minced meat with grated cheese. 6. Lay a layer of potatoes on top, salt and pepper. 7. Fill the casserole with filling. 8. Bake in the oven at a temperature of 180-200 degrees for 40-60 minutes. 5 minutes before cooking, sprinkle the casserole with grated cheese. Enjoy your meal!

Comments 4

Classes 196

Bomb cabbage Made yesterday at night. In the morning the plate was crushed in five seconds). There are 149 calories in 200 grams, and delicious!) Ingredients: 2 kg - cabbage 0.4 kg - carrots 4 cloves - garlic, you can add an apple, beets Marinade: 150 ml - vegetable oil 150 ml - 9% vinegar 100 g - sugar 2 st.l. - salt 3 pcs. - bay leaf 5-6 peas - black pepper 0.5 l - water Preparation: 1. Chop everything, grate the carrots, cut the garlic into slices. Place tightly in a jar. 2. Pour all the ingredients for the marinade into the pan and boil everything for 5 minutes. Pour cabbage with boiling marinade. 3. Ready in the morning! You can eat!

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No one will argue with the fact that cooking is nothing but an art. And therefore, in order to cook really well, you need not only natural talent, but also, as they say, a school. In addition, like any art, cooking has its own secrets that generations of chefs pass from mouth to mouth.

website prepared for you some little-known tricks that will make your dishes not only tasty, but also worthy of cuisines the best restaurants peace.

Love chili peppers, but are you afraid of their spiciness? Just remove the seeds and membranes, then rinse in cold water - the aroma will remain, and the pungency will go away.

To make crispy potatoes without frying them in oil, dust them with flour, stir and bake.

To make a dessert that contains heavy cream less calorie, replace it with 3/4 whipped egg whites.

Not sure whether to put vegetables in cold or boiling water? Everything is very simple: put what grows underground in a cold one, and what grows above the ground in a hot one.

To make sure the egg whites are beaten well enough, simply turn the container over - if the consistency is right, the protein mass will remain in place.

Try using beetroot baked in foil for salads - unlike boiled, it retains taste, color and, of course, vitamins better.

Cutting an onion into cubes is very simple: cut the onion in half, and then cut off the top. Make a few horizontal cuts, then a few cuts along the length - their number depends on how large the cubes you want to get, and finally cut across.

Always dress your salad after you have salted it - the oil in the dressing will not allow the salt to completely dissolve, and you risk getting an oversalted dish.

One of the main tricks to keep your pasta from sticking together is to use as much water as possible. Take at least 1 liter for every 100g of "dry" pasta and you will get the perfect result.

The secret to the perfect dough for sweet pastries is very simple: the weight of the flour should be the same as the weight of the sugar, and the weight of the eggs should be the same as the weight of the butter.

To mashed potatoes turned out airy, add baking soda along with milk at the tip of a knife and beat the puree with a fork for 2-3 minutes.

There are several ways to get more juice from citrus fruits: hold them in hot water, heat them for 15-20 seconds in the microwave, and roll them on the table, pressing with the palm of your hand.

To check if the oil is warm enough for deep frying, dip a wooden stick into it. If bubbles form around it, you can start cooking.

To make rice tasty and crumbly, try boiling it in a pan, and before adding water, lightly fry it with a little any vegetable oil. And to give the rice a light garlic flavor, add one clove to the water, you can even unpeel it, and remove it at the very end of cooking.

Never add oil to your pasta water if you want to serve it with a sauce, as this will prevent the sauce from soaking into it and saturating it with its flavor.

Do you want to cut a tomato into slices so that all the juice remains inside? Cut it strictly along the recesses on the surface - it is there that the partitions pass, separating the pulp from the grains.

Everyone knows that in order to roll out the dough for a pie, you need to sprinkle the work surface with flour. When it comes to sweet pastries, replace the flour with a small amount of cocoa powder: it will not affect the taste of the cake, but it will leave a subtle, subtle aroma.

To make the cutlets delicious, slightly warm the onion in butter or vegetable oil, and then pass it through a meat grinder along with the meat. This will not only bring out the aroma of the onion and improve the taste of the dish, but also make it softer, and you will definitely not come across pieces of raw onion in ready-made cutlets.

Every cook has their own secret to cooking the perfect steak, but they all agree on one thing: the frying pan should be hot enough to smoke from it.

» article about platinum cooking secrets. Where we will try to quickly, briefly and clearly walk through some of the secret tricks of chefs around the world. And which you can use too 🙂

Platinum cooking secrets are the same as gold ones, only better 🙂 By the way, articles with culinary tips have already been seen on our website (for example, “Recipe tips” or “Salt - how to salt properly”), so we will try not to repeat ourselves.

Cooking secrets about frying:

Chops will turn out softer if 1-2 hours before frying, grease them with a mixture of vinegar and vegetable oil. Do the same with grilled meat. Well, if you add ground seasonings to this oil ... And not just “lubricate”, but rub it well, then the meat will be simply divine 🙂

To prepare delicious juicy cutlets, add equally finely chopped raw and lightly fried onions and a little raw potatoes to the minced meat.

The fire should be strong for the first minute of frying cutlets so that the crust seizes and prevents the juice from flowing out. But then you need to bring the fire to medium and, turning the cutlets, increase it again for half a minute.

The fish will not fall apart into pieces and acquire a golden crust, if 10-15 minutes before frying it is wiped with a towel and immediately salted.

To eliminate the strong smell when frying fish, put 1 raw potato, peeled and cut into slices, in vegetable oil.

Butter does not darken during frying if the hot frying pan is pre-lubricated with vegetable oil.

Sprinkle the bottom of the pan lightly with salt to avoid splattering the oil before frying.

Potato Secrets:

Stir the grated raw potatoes immediately with a little milk, otherwise it will turn blue.

Old potatoes will become tastier if you add a spoonful of vinegar, 2-3 cloves of garlic and bay leaf during cooking, or boil them in broth. The older the potatoes, the more water is required.

Mashed potatoes are best beaten by hand. Whipped in a mixer becomes lush, but quickly loses its taste.

Instead of apples, you can put slices of oranges or tangerines in a sauerkraut salad.

Vegetable oil should be added to the salad only after the salad has been salted, vinegar and pepper have been added (salt does not dissolve in oil). - Salad with mayonnaise and vinaigrette will get a particularly pleasant taste if you put a lemon peel in them for a while before serving.

If you want the vinaigrette to acquire a delicate and pleasant taste, pour a tablespoon of milk into it and pour a teaspoon of granulated sugar.

If you want the beans not to darken when cooked, cook them in an open pot.

An old chicken will cook faster if, after it has been cooked for 20-30 minutes, immerse it for 5-6 minutes in cold water.

To prevent the meat from burning and becoming dry, a vessel with water is placed in the oven.

Secrets about baking and sweets:

Yeast dough will be soft and airy if you add cooled boiled potatoes, grated on a fine grater.

The dough will rise faster if you stick a few sticks of tubular pasta (or any other tubules) into it. Carbon dioxide is a waste product of yeast, and it can suppress them (as our waste products suppress us 🙂) Therefore, removing carbon dioxide increases the vitality of the yeast, and therefore speeds up the rise of the dough.

To get a light and fluffy cream, when whipping with a whisk, you need to describe eights and from time to time circles along the walls of the dish.

Products from unleavened dough will be crumbly, airy, if you add a spoonful of cognac to the dough.

To quickly cool the hot compote, you need to put the pan with it in another, large bowl, fill it with cold water and dissolve a little coarse salt in the water.

When preparing jelly, diluted starch should not be poured into the middle of the pan, but closer to its walls. Convective currents rise in the center, and then mixing will be faster and more efficient.

Here are some useful and platinum cooking secrets 🙂

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We offer all hostesses a note of culinary secrets that many housewives usually collect for years in their collection of useful and important culinary tricks. Previously, almost every hostess had a book or notebook with recipes and various useful tips.

Culinary secrets and tricks

Scrambled eggs will be magnificent if you add only one spoon of cold water to half a glass of eggs and beat them well.
If the egg white is pre-cooled and a couple of drops of lemon juice are added to it, it will quickly whip into a beautiful lush foam. On the contrary, the yolk needs to be warmed up and sugar added.
Yeast dough will become more fragrant (and baking with it) if you add a little cognac to the dough instead of the usual yeast.
The onion will lose its bitterness if immediately after slicing it is put in a regular colander and poured over with boiling water.
If the meat is coated with honey before baking, it will acquire a beautiful golden crust during baking.
Put less salt in your meals, as salt has negative properties for the human body.
So that the milk does not burn during cooking, before the cooking process, rinse the pan with cold water, and boil the milk itself over medium heat.
To prevent bananas from turning brown too quickly, wrap bananas in plastic wrap.
Eggs will not burst during cooking if they are first washed in cold water.
Soak the rice for 30 minutes in cold water before cooking and it will be crumbly.
The liver will be softer if it is sprinkled with sugar before frying.
Rice will not overcook if it is lightly fried before cooking, but then it will not expand much when boiled.
Wash and clean vegetables for soup or borscht just before they need to be lowered into the broth. Preliminary preparations are inappropriate here.
Rice will be transparent if it is dipped in boiling water for 5 minutes.
A piece of apple lying nearby will help keep the cookies fresh.
Carrots will be tastier if cooked properly: 5-10 minutes on a good fire, adding salt at the end of cooking.
Withered greens (dill, parsley) will be fresh again if you put it in water slightly diluted with 9% table vinegar (a couple of drops).
Green tea with lemon is an excellent antioxidant. Don't forget about him.
The salt in the container will not be moistened if a few grains of rice are added there.
Milk will not run away if you throw a piece of sugar into it and cover it, stirring it occasionally (every 3 minutes).
Boiled vegetables will be tastier if they are not immersed in cold water, but in boiling water. But the broth will be tastier if you start cooking vegetables in cold water.
Dark chocolate contains more cocoa, which means it is healthier. Cocoa stimulates the brain, improves the functioning of the heart and blood vessels, and generally has a beneficial effect on the body, improving immunity (protection of the body).
If you add a little olive oil or sunflower oil They won't stick together while cooking. Or simply after cooking, pour over them with cold water, having previously thrown pasta or rice into a colander.
Some ingredients in dishes can be replaced with simpler counterparts. We have already written about what you can replace products in recipes earlier.
Frozen ice cubes with lemon will be a great addition to various soft drinks for hot days and fun summer parties.
If you fry vegetables and meat not in oil, but in broth, the dish will be healthier. To do this, you only need a few tablespoons of vegetable broth (by the way, it has less fat than oil).
Sesame is rich in calcium, add it to various dishes and forget about vegetable salads. With it, the dishes will be more interesting, tastier, healthier and prettier.
Spices, seasonings and spices will make even the most ordinary dish unforgettable, and what an aroma will stand during cooking! Plus, they're useful.
The side dish will have a wonderful garlic flavor if you simply rub a clove of garlic on the plate itself before putting the side dish or salad on it.
The liver will not be hard if you salt it at the end, and not at the beginning.
The top of your favorite cake will not burn if you cover it with dampened parchment (baking) paper.
The broth will become more transparent if you drop a piece of ice into it and then bring it to a boil.
Grilled fish in the oven will not stick to the grate if it is placed on lemon wedges. By the way, lemon will give the fish an incredible taste and aroma.
To keep the eggs longer, you need to grease the shell with vegetable oil and then put the eggs in the refrigerator.
To keep cookies fresh and prevent them from drying out, place a slice of bread along with your favorite cookies.

We hope these useful secrets, tips and tricks will help you create real culinary masterpieces in the kitchen.

Add a little vegetable oil to the mixture of cottage cheese eggs flour for syrniki. They turn out richer and tastier.
It is good to add skins from lard when cooking jelly from any meat (cut off and freeze when cutting meat). Aspic turns out to be thick in the skin with a lot of gelling substances.
A slice of onion placed in the refrigerator will help eliminate all unpleasant odors.
Banana skins help to cook the meat. Put the banana skin into the pot with the meat. You will be pleasantly surprised by the result. The meat will be soft, juicy and fragrant.
To prepare the vinaigrette, first cut the beetroot and fill it with vegetable oil, then you can cut the rest of the vegetables - they will not be stained with beetroot juice and the vinaigrette will have a “multi-colored” color.
Always add sugar to minced meat (1 tablespoon per 1 kg of minced meat). Your cutlets, belyashi, chebureks and other products made from cutlet mass. will always be very juicy. Put in minced meat, plus to the main spices (salt, pepper), dry celery - it improves the taste of meat.
In a dish with meat for stewing, put cherry sprigs for the smell of aroma and indescribable taste.
If you add a little dry mustard to the brine with pickles, they will become tastier and last longer.
Harmful for spices: light, high temperature, high humidity. You need to store in tightly closed opaque ceramic. porcelain or dark glass jars, each spice in a separate container away from the stove.
To prevent the board from moving, you need to lay a wet terry towel under it that you use in the kitchen. It does not have to be large, but it should be terry, with a pile. Wooden boards do not slip on the pile and adhere to it a little due to water.
The secret of borscht: beets for borscht must be peeled and boiled whole in the broth all the time while the broth is being cooked. Then take out the meat and beets, strain the broth and cook the borscht as usual, only at the very end of cooking, rub the boiled beets on a coarse grater, put in the already prepared borscht. Let it boil and turn off. The taste is special and the color is great.
Do not pour spices from a jar in which they are stored directly into a pot with a boiling dish - they will absorb moisture from the steam and lose their quality.
So that the raw onion in the salad does not taste bitter and is tastier, it must be finely chopped, put in a colander and pour over with boiling water. And the radish salad will become much tastier if it is seasoned with onions, previously fried in vegetable oil.
Chops will be juicy and tender if, well-beaten, salted and peppered, they are dipped in the following mixture on both sides: mix 1/2 cup of milk with egg, salt and pepper to taste (slightly diluted with water, salted and peppered mayonnaise is also suitable) . Place the chops in a small enamel bowl, pour over the rest of the mixture and refrigerate overnight. In a cold place in such a mixture, raw meat can be stored for up to 5 days without losing taste and without acquiring unpleasant odors.
Shchi and borscht will be richer and tastier if you boil whole potatoes in them and then mash them. Mash in a saucepan or frying pan.
If you want to breadcrumbs formed a crispy golden crust, pieces of fish or meat should be greased with a beaten egg and only then rolled in breadcrumbs.
It is useful for lovers of potato cutlets to know that beaten egg white will add splendor and delicate taste to such cutlets.
Apples are usually added to sauerkraut salads, but this salad can be varied with orange or tangerine slices.
Juiciness baked in the oven chicken breasts can be saved if, before cooking, spread them with a mixture of ketchup and sour cream, taken in equal amounts (sour cream can be replaced with mayonnaise, and ketchup with adjika).
Never throw away lard that has turned yellow or weathered. Pass it through a meat grinder and store it in the refrigerator in a jar, if necessary, add it to cabbage soup or borscht. To do this, take the lard, add the garlic and grind the garlic together with the lard in a mortar or cup, an unusual taste is provided. Pour this dressing into the borscht when it is ready, stir and turn off the heat.
For many, sausages are an everyday dish. It seems that there is nothing simpler than their preparation, however, it is also useful to know some subtleties here. If sausages are cooked in a small amount of water or steamed, they will be much tastier and more aromatic. And in order to prevent sausages from bursting in boiling water, if they need to be pricked in several places with a fork before cooking or make cross-shaped cuts at the ends.
When heating the broth, do not tightly close the lid of the pan, because it is the free exit of steam that protects the broth from clouding.
If the bird carcass fried in the oven is not yet ready, but is already heavily browned, cover it on top with a piece of greased parchment paper or wrap it in foil.
And this advice is for lovers of vegetable soups, in which there are no cereals and potatoes. Seasoning this soup with lightly toasted flour will make it thicker and more delicious.
If you add a little milk to sour cream, it will not curdle in sauce, gravy or soup.
If oven open pie with fruit or berry filling, the juice escapes during baking and burns on a baking sheet. But there is a way out: stick several pasta with a hole vertically into the filling. Boiling juice rises through these tubes, but does not pour out of the pie. From the finished pasta pie, remove.
Boiled potatoes without skin can be made white without much difficulty, just add a little lemon juice to the water.
If you like crumbly porridge, then you need to take 2 glasses of liquid per glass of cereal. cook crumbly cereals you can put the cereal in boiling water on the broth or on the water.
The taste of boiled vegetables can be improved by adding two pieces of sugar to the pan.
Bitter cucumbers can be dipped in milk for a while by adding a little sugar. The bitterness will go away.
You can remove the smell of boiling cabbage with a piece of bread placed in a saucepan - it perfectly absorbs an unpleasant smell.
To prevent bugs in rice cereal, put a few metal bottle caps in it.
The best and most affordable way to descale your kettle is with citric acid. It is she who will help your teapot shine again. You can clean the kettle with various chemicals, but why take the risk? After all, you can even ruin the kettle. It is better to choose a citric acid product without any chemicals. Naturally, if scale has appeared in the inner surface of the teapot, then it is no longer possible to brew tea there. I need to clean the kettle. Citric acid will help us with this. So we need a pack citric acid(for one teapot). Pour a pack of acid into the kettle, then fill with cold water and leave for several hours. Never boil the kettle. If the scale layer is small, then it will disappear in a quarter of an hour. Next, pour this water out of the kettle, dry it and boil it twice.
Melted chocolate and mint sweets with 1-2 tablespoons of water or milk make an excellent icing for the cake.
Did you know that an apple goes well with pastries? To prevent the biscuit cake from drying out, put half an apple in a container with it.
kneading yeast dough, it is good to know that cooled boiled potatoes will make it softer and more airy. Grate it on a fine grater in the proportion of 2-3 potatoes per 1 kg of flour and add to the dough before baking.
The biscuit will not lose its taste and tenderness if it is kneaded quickly and baked immediately, because otherwise air bubbles will escape from it and it will become heavy and tasteless.
Has its own tricks and pastries. In order for the finished cake or cake to easily come out of the mold, you need to put it on a cold wet towel without removing the product from the mold. But you should not immediately take out the cake in the cold - it can settle.
Apples will not lose juice during baking if, after removing the core, lower them for 3-4 minutes in boiling water.
Vegetables boiled in their skins will be much better cleaned if, after cooking, they are poured over with cold water, allowed to cool and only then peeled.
Banana peels are a wonderful plant food. When transplanting a plant, add crushed peels to the pot - you can pre-dried for future use. The crusts rot very quickly and feed the plant with microelements, especially the most valuable potassium, which affects the growth of green mass.
In a pot of roses, you need to dig an iron nail under the roots. In the garden, iron tin cans dug closer to the roots are perfect for these purposes. When iron rusts, it turns into a ferrous form and becomes available for absorption by plants. Roses that receive enough iron oxides are healthier and bloom brighter.
Tangerine peels, dried and laid out in a wardrobe, will scare away moths and give a light aroma.
Orange peels - there is nothing better for cleaning the microwave. Put peels of 1-2 oranges in a bowl, pour enough water to cover them and heat at maximum power for 5 minutes. Wash the oven with a sponge and warm water. It cleans up easily and smells good. If this procedure is carried out regularly, you will not need any chemical detergents.
Walnut shells (peeled of partitions) are excellent natural drainage for houseplants. When transplanting, lay the shells on the bottom of the pot.

Loose dough. I advise you to make a depression in the center of the dough and add a little milk. Mix gently with a fork, and then knead the dough into a uniform ball.
The dough does not rise. If your dough does not rise, there can be only two reasons for this: either it is too cold in the kitchen - the temperature is less than 22 degrees, or you did not heat the milk before mixing it with yeast. The temperature of the liquid mixed with yeast should be approximately equal to body temperature, that is, 36 degrees.
Egg whites do not whip into a stable foam. Beating egg whites is not the easiest thing, but problems can be avoided by following a few rules. First: the bowl in which you will beat the whites must be completely dry, even a couple of drops of water can interfere with whipping. The second is how carefully you separate the whites from the yolks, this should be done very carefully. But if after 3 minutes the proteins have not acquired a stable form, then you did something wrong.
When baking, the raisins sink to the bottom. This problem indicates that the dough is very liquid. If the batter doesn't spill out of the spoon when you transfer it to the pan, the raisins will stay in place. The solution is simple - add a small amount of flour.
The cake will settle while baking. You may have used more liquid than indicated in the recipe. Or you have beaten the dough with an electric mixer for too long. In both cases, the dough will start to rise, but will settle as it bakes. Therefore, it is very important to follow the advice given in the recipe. In both cases, the solution to the problem is to add some extra test.
The cookie stuck to the pan. It is best to bake cookies on greaseproof paper, then there will be no problems with sticking. But if, after all, you didn’t have it, and you didn’t have time to quickly shift ready-made cookies from the baking sheet and it sticks, then it is worth doing the following: heat the oven again to the required temperature, put the baking sheet back in the oven and heat the cookies. After that, you can easily shift the cookies, but you need to do this immediately.
Cookies break when removed from the pan. Again, it is worth saying that perhaps the most convenient solution to this problem would be the use of greaseproof paper. Thanks to her, the baking sheet does not need to be greased and you will not have any problems when removing cookies. An additional benefit of greaseproof paper is that it does not need to be washed and can be reused multiple times.
Dough with vegetable oil and melted cheese is too soft. This happens if processed cheese or the cottage cheese is too wet. Therefore, it is always advisable to squeeze the curd before use or wrap it in a towel to dry.
Ready cottage cheese cake settles. You must remember that ready-made cottage cheese cakes always decrease in volume, especially in the center. Therefore, you need to put a little more dough in the center than at the edges. When the baking time is up, leave the cheesecake in the oven with the door closed until the temperature drops.
Burnt cake. All you can do is scrape or cut off the burnt crust with a sharp knife. For masking, it is best to cover the cake with icing.
Wet fruit pie. Many fruits release juice when baked. Sprinkling bread crumbs on the dough before adding the fruit will keep the cake from getting too wet.
The caramel hardens too quickly. It can stay smooth and runny if you add a little lemon juice while cooking.
So that the filling does not “run away” when baking a fruit cake, stick a few pasta into the cake - the juice will rise up these tubes, and the baking sheet will not burn.
When frying donuts, vegetable oil forms foam. If the vegetable oil forms foam, then it has not reached the required temperature, which can destroy a thin layer of dough. To prevent this, check the temperature by dipping the handle of a wooden spoon into the oil. The oil has reached the right temperature if small bubbles form around the handle.
Loose cake is difficult to cut. When you cut the cake, the knife should not immediately reach the very bottom, but move with sawing movements through the entire cake. It is best to use a serrated knife for this.
frozen custard. Move 3 tbsp. spoons of custard in a bottle. Cool it down by immersing the bottle in cold water. When cool, shake vigorously and the custard will come back to normal.

Mushroom broth will be more flavorful if you use mushrooms of different sizes. Large ones give the broth taste and color, and small ones give aroma. For puree soup best mushrooms- champignons, white and morels. And legume soups are especially good on mushroom broth.
In order for the foam that has fallen when cooking the broth to rise, you need to add a little cold water. And to make the broth fragrant and tasty, it must be boiled over low heat.
Puree soup can be seasoned with grated crumb soaked in broth to give it the necessary thickness. Such soups should not be boiled after dressing.
Fish broth will be tastier if you cook different types of fish together. If fish heads are boiled, then the gills must be removed, otherwise the broth will be bitter and cloudy.
However, cloudy broth is easily clarified with egg white whipped with salt.
For those who love transparent rice soup, you should definitely wash the rice and put it in boiling water for 3-4 minutes, then put it on a sieve. After that, it can be cooked until cooked, the broth will remain transparent.
If in beef broth put too many vegetables, then it will lose its specific taste and aroma. As for chicken broth, do not abuse seasonings, otherwise it will lose its taste. Here's what else is useful to remember - vegetables for fish and mushroom broths can be fried in margarine and vegetable oil, and for milk soups - only in butter.
When cooking pickle, you should remember that the potatoes will become tough if pickles or sorrel are first put in the soup. Sorrel (and nettle) should be put in an almost ready soup and boiled in an open dish, then they retain their natural color.
If the pickle is with pearl barley, then it is better to sauté the grits in oil. This noticeably improves the taste. For spiciness, boiled strained cucumber pickle can be added to the pickle.
Fried onions often go into the first courses, and so, it will brown well if you add a little sugar to the oil in the pan. And it is better to roll the finely chopped onion in flour before sautéing, then it will not burn and will acquire a reddish tint.
For making milk soups pasta and cereals are pre-boiled for 3-5 minutes in water.
When cooking cabbage soup, sauerkraut put in cold broth (water), and stew - in boiling.
vegetable soups without cereals and potatoes should be seasoned with flour sauteing, they will be thicker.
Game soup will be tastier if it is fried beforehand.
Milk soups are recommended to be cooked in a saucepan with a thick bottom and over low heat so as not to burn.

Tricks in cooking delicious meatballs

When sculpting cutlets, it is very useful for juiciness to place a piece of ice and a piece of butter in the middle of each cutlet.
First, over high heat, cutlets are fried once on each side until a crispy crust is obtained, and then the heat is reduced, the pan is covered with a lid and left on low heat for another 10-15 minutes. Ready cutlets are immediately served to the table.
Bread for minced meat it is necessary to soak in cold boiled water (in some cases it is also possible in wine or in a mixture of wine and water), but in no case in milk (soaking bread in milk deprives cutlets of juiciness due to the interaction when frying milk proteins and meat).
Cutlets (or meat) should only be placed in a preheated pan that is very well preheated (20-30 seconds after the cook has a strong alarm that the pan is already too hot) and with a sufficiently thick layer of oil (a small amount of oil makes it difficult to transfer heat from the pan cutlet or meat, as a result of which the product loses its juiciness, because due to poor thermal contact, the crust forms slowly, especially on the side surface).
Eggs cannot be added to minced meat cutlets, otherwise the cutlets will lose their juiciness (eggs are added to minced meat cutlets as a binder only in public catering, so that more water and bread can be introduced into cutlets - minced meat without meat will fall apart without eggs); eggs must be introduced for a bunch of minced fish, also when preparing minced meat from vegetables or cereals.
The fashioned cutlet must be rolled in a loose egg - lezon (or, even better, to preserve the juices, first a little in flour, and then in the egg) - when frying, the egg will create an impenetrable shell and retain all the juices inside the cutlet (optional, after deboning in egg can be breaded cutlets in ground breadcrumbs);
- partial breading: only in the egg or only in flour, or in flour and then in the egg;
- full breading (Viennese breading): flour - egg - crackers;
- sometimes they use double breading: flour - egg - crackers - egg - crackers);
- chicken, fish, cereal and vegetable cutlets can be breaded in flour and very abundantly in the egg in fresh, not too small bread crumbs or in fresh bread, cut into thin (3-4x6-8 mm) and rather long strips (such breading requires enough oil in the pan).

Our age is the age of speed and high technology. We are constantly in a hurry, there is a catastrophic lack of time, and glory to the Technique that makes our life easier! So it's no surprise that microwave ovens are so popular. Food in the microwave is firstly fast, secondly convenient, and thirdly - easy! A microwave oven is used not only for heating and defrosting food, you can also cook in it: bake, fry and boil. In addition, with the help of a microwave, you can do a lot of useful things.

To refresh the aroma of ground spices and seasonings, heat them at full power for thirty seconds.
If you wrap stale bread in a paper towel and heat it at full power for one minute, the bread will become as fresh again.
Walnuts it is easy to peel them by heating them in water for four to five minutes at full power.
Almonds are easy to peel if you put them in boiling water and heat them for thirty seconds at full power.
An orange or grapefruit can be easily peeled of white pulp if it is heated for thirty seconds at full power.
Cheese can not be overexposed in the microwave, otherwise it will become dry and like "rubber".
The fish will become more fragrant and tastier if watered. butter with paprika.
A microwave will help squeeze the juice out of a lemon or orange to almost a drop, even with very thick citrus peels. Warm the fruit for a few minutes in the microwave, let it cool and you can easily squeeze the juice out of them.
In the microwave, you can easily and quickly dry the zest of oranges and grapefruits. Put it on paper towels and heat at full power for two minutes. During heating, the zest must be stirred. After cooling, it becomes dry and brittle. Store dried zest in a tightly sealed container.
In the microwave, you can dry greens, vegetables, as well as crackers and nuts for the winter.
But this is not all that a microwave baby is capable of. Food in the microwave is already familiar, but microwaves can be used not only for food.
Candied honey can be melted in 1-2 minutes.
You can make one normal candle out of many small cinders - collect the cinders in a bowl, melt it, and then pour it into a mold with a thread wick.
Sterilize sponges for washing dishes. It is not at all necessary to throw them away, they can be perfectly "reanimated" in the microwave. Also in the microwave, you can knock out the stubborn smell from the cutting boards - they need to be washed, grated with lemon and "fried" in the microwave.
You can quickly make an excellent homemade heating pad by pouring cereal or salt into a clean sock and heating it for a couple of minutes.
So it is with soap - one whole piece can easily be obtained from remnants.

Secrets of cooking meat and meat products

Do not start cooking the meat until it is completely defrosted.
If the meat has an unpleasant smell, you need to put one or two pieces of charcoal when cooking it, which will absorb the smell. Or cut the meat into pieces, wash thoroughly in cold water, put in a saucepan with coal and pour cold water over it to cover the meat. After two or three hours, remove the coal and boil the meat in the same water. Or wash the meat with tepid water, rub with salt and pepper and lower for a quarter of an hour.
Large pieces should be turned over for more even defrosting.
Do not salt the meat before the end of cooking, especially dense pieces. If raw meat is salted, the surface will dehydrate and become tough.
When frying meat in the oven, it is poured only with hot water or broth, cold water gives it hardness.
Rigid meat will become soft if: - beat off the pieces; - moisten with lemon juice, let it soak, fry in a heated pan; - for several hours, grease on all sides with mustard, and before cooking, rinse and lightly salt.
Lean meat is stuffed to increase fat content. Bacon sticks 5 - 6 cm long and 0.5 cm thick are inserted into the meat with a forcing or stuck into punctures in the meat made with a sharp knife. Fatty meat is stuffed to improve the taste with slices of onion, parsley, celery.
The meat should always be cut across the fibers, then the finished pieces will be beautiful.
The meat of young animals is best used for fried dishes, and the old - for cooking and stewing.
To make the fried meat juicy, do not serve it on the table immediately from the pan, but hold it over a pot of hot water for a quarter of an hour.
Roast beef acquires a pleasant taste if the meat is smeared with mustard a few hours before cooking and stewed like that.
Chops and schnitzels will turn out softer if they are smeared with a mixture of vinegar and vegetable oil 1 - 2 hours before frying.
Boiled meat will be juicy if it is put in a large piece in boiling water, and then boiled over low heat with a barely noticeable simmer of the broth.
It is easy to remove the film from the liver if you lower it for a minute in hot water.
The liver becomes very tasty if you hold it in milk for 2-3 hours before frying. The liver is fried unsalted, otherwise it will become hard.
If the fried liver has become dry and tough, pour it with sour cream or sour cream with onion sauce, bring to a boil and simmer over low heat until the liver becomes soft. When serving, the liver should be poured with the sauce in which it was stewed.
So that the breadcrumbs do not remain in the pan when frying the cutlets, but cover the product with a golden crispy crust, the cutlets must be properly breaded. To do this, first roll the meat in flour, then grease it with a beaten egg and only then bread it in breadcrumbs.
If you oversalted the azu or stew, you can add pre-cut and sautéed fresh tomatoes to the dish, the salt will not be felt that way.
Boiled chicken will be tastier if, after removing it from the broth, you salt it, and then put it in another pan, covered with a lid or towel.
If the meat is salted, you need to add fresh flour or oil sauce to the dish, which will “take away” the salt. Sour cream can be added to fried meat: for this, hot salted meat is placed in a bowl with cold sour cream, the meat is cooled and only then heated (preferably in a water bath).
If the beef kidneys in the sauce have a sharp unpleasant odor, the kidneys must be separated from the sauce, washed with hot water, pour cold water again and bring to a boil. Then fry and combine with the newly prepared sauce.
Some varieties smoked sausage rather difficult to peel. But if you put the sausage in cold water for half a minute, then it will not be difficult to clean it.
In the absence of a refrigerator, fresh meat can be preserved for a day if it is wrapped in a thin cloth moistened with vinegar.
Sausages will not burst when cooked if they are pierced with a fork before being lowered into the water.
Dumplings and dumplings are boiled for 4-6 minutes in salted water. They are ready when they float to the surface of the water. The readiness of the noodles is also determined.
The meat will remain fresh for 4-5 days, if, after drying, put it in a saucepan (enamelled), pour yogurt, cover with a plate on top, press down with a load and put in a cool place.

Fish Secrets

Let the thawed fish stand to completely thaw. Large pieces can be held under cold water for final thawing.
Frozen fish retains its nutrients better when thawed in cold salted water.
Fish should be cooked in a sealed container so that moisture does not evaporate, it takes less time to cook.
To make it easy to clean the fish from scales, it is immersed for several minutes in boiling water, then in cold water.
To find out if a fish is benign, it is lowered into a basin of water. When immersed in water, fresh fish drowns. Or pay attention to the gills. If the gills are red, then the fish is fresh. If they are very dark or pale, they are not fresh.
River fish will not smell like mud if it is washed in a strong cold salt solution or put in water with vinegar an hour before cooking (2 tablespoons of vinegar per liter of water).
Tastes better than small fish. The larger the fish, the tougher its meat.
For even cooking, large, thick pieces should be placed around the edges.
Always cook fish last. It should not be reheated like other foods, as it will quickly overcook.
It is important to defrost the fish completely so that further cooking takes place evenly. When defrosting, you need to put the fish in a glass or some other dish, cover with a film.
The fish will not be boiled soft if it is salted 10-11 minutes before cooking.
Pieces of fish will not lose their shape during cooking if 2-3 shallow transverse cuts are made on them.
Ocean fish is especially tasty when boiled in cucumber brine.
Sea fish will become even tastier if you sprinkle it with lemon juice 15-20 minutes before frying.
When boiling the fish, it is recommended to lower it into boiling water, then it will retain its juiciness and delicate taste.
For fatty fish, it is better to use sauces that have a sour taste - with vinegar, lemon juice, wine. They soften the taste of fat.
All large fish intended for cooking, first put in cold water.
Crayfish should only be cooked alive. If, after cooking, the neck of the crayfish is not tucked up, but loosened, it cannot be eaten; the neck of a boiled live crayfish is always tucked inward.
Oysters, fish and crayfish, at the slightest doubt in freshness, should be thrown away without any regret.
Fish products are well garnished with slices of lemon, tomato, spices.
In order for the fish to brown well, it is necessary to wipe it with a towel before frying.
If the fish is oversalted, the error is corrected in this way: fresh flour sauce, unsalted mashed potatoes, sour cream mixed with a large amount herbs(dill, parsley), lightly stew with onion along with salted fish. However, this method is ineffective if the fish is very salty.
The fishy and onion smell from the boiler and pan can be removed by pouring moistened leaves of sleeping tea on a hot surface.

Milk Secrets

To make the milk boil faster, you can put a little sugar in it.
Milk will not escape if the edges of the pan are greased.
You can keep milk longer in winter as follows: before boiling, add a little sugar to it (1/2 tablespoon per 1 liter of milk), and in summer - soda (on the tip of a knife).
To boil milk without foam, you need to put it on boil, stir it more often, not allowing foam to form, and as soon as it boils, cool it quickly. Do not let it boil for more than three minutes - the vitamins will be better preserved.
You can also save milk longer in this way: cover the dish with milk with a lid, put it in a saucepan filled with water, throwing a napkin or towel over it, immersing its ends in water.
Milk will not burn if it is boiled in a heavy-bottomed saucepan after rinsing it with water.
If the milk is still burnt, you can get rid of the unpleasant odor like this: immediately pour it into another bowl, put it in a basin of water, add a pinch of salt to the milk and shake slightly.
Milk will not turn sour if you put a leaf of horseradish in it.
Milk very quickly absorbs odors, so it should be stored in a container with a closed lid.
Sour cream will whip better if you put a little raw protein in it.
To remove the acid from the cottage cheese, you need to wrap it in gauze folded in two layers, squeeze it into a ball, twist the ends tightly. Put the cottage cheese on a cutting board, cover with another board on top, put a small weight and leave for 2-3 hours.
A very sour curd will lose its acidity and become tender if mixed with an equal amount of fresh milk and left for an hour, then drained on cheesecloth placed in a colander, and the curd put under pressure.

Source: http://racion.net/kulinarnyi_blog/