Everyone knows how tedious the work of the domestic cook. For hours you have to stand at the stove, remember a lot of recipes and culinary tricks, tearing at the same time and other concerns. Let's get acquainted with some tricks and rules, which facilitate rather tedious work in the kitchen.
Contents:
- Secrets of salad preparation
- Tricks of house preparations
- Soups and broths
- Thinnesses of preparation of second dishes
- Something about fish
- Dough for
- A few more tricks
Secrets of salad preparation
If you are preparing a salad, put it for a few minutes ina crust of rye bread, rubbed with garlic. Then, putting the dish on the table, you need to take out the crust, but hardly noticeable smell of garlic remains. For a salad with mayonnaise or vinaigrette, lemon crust( also for a short while) will suit it, it will give them a particularly pleasant taste.
And here's the secret for vinaigrette. Its taste improves significantly when adding a tablespoon of milk and a teaspoon of granulated sugar.
Summer supply for the winter
- For pickling the most suitable cucumbers with a bumpy surface.
- To cucumbers, salted in an open bowl, do not mold, on top put horseradish chopped. A good means for combating mold is mustard, which contains an antiseptic substance - allylic oil. Pour a little dry mustard powder onto the surface of the brine, and mold will not develop.
- Transferring sauerkraut from a tub to glass jars, pour on top( 2 fingers above the surface of cabbage) vegetable oil. Can not doubt: cabbage stays long.
Soups and broths
- Remember: do not put onions, celery, bay leaves and other spices in chicken broth.they drown out the natural flavor of the broth.
- Want meat broth to be transparent? When cooking, place a well-washed egg shell in it. However, then the finished broth should be filtered.
- Do not leave a laurel leaf in the prepared soup.
- To preserve the aroma of onions, the onion before cutting into boiling soup is cut in half and slightly roasted both halves( on one side) in a skillet without oil.
- When cooking the ear, do not throw away the bubble, put it together with the spices. It will give the ear a pleasant taste.
- And more: decoction of onion husks can tint broths, which increases their nutritional value, enriches vitamins and improves the appearance.
Secrets of preparing the second dishes
- The old chicken will cook faster, if after it is cooked for 20-30 minutes, lower it for 5-6 minutes in cold water.
- When they want to fry a chicken, so that it is covered in a ruddy crust, the bird inside and outside is rubbed with a cut lemon, then greased on top with thick sour cream or mayonnaise.
- Cutlets, schnitzels and steaks will be soft and tender if they are greased with a mixture of vinegar and vegetable oil 2 hours before frying. Do not add egg yolk to the mince, from it cutlets become dry. Well, fry the cutlets, turn them over more often, then they will preserve the meat juice.
Something about the fish
- Did you buy frozen fish? Know: it must only thaw in cold water. This process can be speeded up by adding salt to the water - a teaspoon per liter of water.
- And if the fish is fresh and you have time left, put it for a couple of hours in cold water, diluting in it vinegar( 2 tablespoons per liter of water) - the fish will be easier to clean from scales.
- Have found out that the marsh odor is strong? No problem. After cleaning and washing the carcass, put it for an hour in a weak solution of vinegar with a small amount of ground black pepper and bay leaf. The smell decreases and when a little grated cheese is added to the breadcrumbs or flour.
- The fish will not stick to the frying pan if you throw a little salt in fat or oil. And it's very good, if you previously held the pieces of fish in milk, they will acquire an excellent taste.
The dough that you need
- Be sure to sift the flour before kneading the dough. The fact is that when sifting the flour absorbs a large amount of air, because of what the dough turns out lush and tender. And in the biscuit dough, add the starch, and the baking will become crumbly.
- In a dough for pancakes it is useful to pour 30-40 grams of vegetable oil and mix. Then when baking pancakes, you do not need to grease a frying pan.
- Yeast dough for pancakes, when it comes, do not stir at all, or pancakes will not be magnificent. And any dough will come up faster if you insert a few tubular macaroni into it.
Take note of
- When preparing the jelly, dilute starch should be poured not into the middle of the pot, but closer to its walls.
- If you hold a lemon for 5-6 minutes in hot water, you can squeeze more juice out of it.
- Nuts are easier to clean from the shell if they are held for several minutes in a hot oven.
- Do not store honey in a damp room - it will quickly turn sour. Do not keep honey near foods that have a pungent odor.
- So that the rind of the baked apples does not crack and that they do not stick to the baking sheet, before putting them in the oven, puncture the apples in several places with a fork, pour a little water into the baking tray.
- To prevent rice from getting boiled, 2-3 tablespoons of milk should be poured into the water. And to make it whiter, you need to add a few drops of lemon juice to the water in which it is cooked. And never stir boiling rice with a spoon, but you can shake the pan.
- Rancid butter? Rinse it in a solution of 1 teaspoon of baking soda for 2 cups of water, then 2-3 times in clean cold water and thickly salt. There is a second option: oil pour cold water, add a full teaspoon of baking soda and stir well. Then drain the water, pour the milk at the rate of 1 glass per 1 kg of oil and pour it.
- Would you like to keep the milk as fresh as possible? Boil it with a tablespoon of sugar per liter of milk or with soda( at the tip of the knife).
Rules and Tricks of Cooking