For fruits: In order for kiwis to ripen quickly, you need to put them in a row with apples and bananas.
So that when you cook fruit salad bananas, pears and apples have not darkened; you need to sprinkle them with lemon juice in a separate bowl.
Other cooking tips: Spices should be stored in individual glass or ceramic containers with a lid.
Proteins are better whipped in a chilled state, but the yolks, on the contrary, can even be slightly warmed up.

Chicken eggs are best fried without a lid, then the taste of the yolk will be completely preserved, and the protein will remain tender.

Do not keep boiled vegetables in water, but drain it immediately so that the vegetables do not absorb excess water. This rule does not apply to cauliflower.

In order for the potatoes to be beautifully fried, you do not need to rinse them after cutting or, moreover, store them in water!

Peas while cooking pea soup after it (peas) is ready, I recommend crushing it. This will make the consistency of the soup more beautiful, correct and tasty!

Any pickling should certainly take place under the lid and certainly in a cool place! A good place- in a refrigerator. Pickling time depends on the product itself. From 30 minutes fish and up to 4-5 hours minimum, for example, pork meat.

When kneading the dough, so that it does not stick to your hands - grease them with a little olive oil!

Sometimes when you need it urgently boiled potatoes use the microwave for this. Pierce the potatoes with a fork in several places and place under the lid for 8-10 minutes. Not that, of course, that in the water, but quickly!

In principle, all vegetables that require heat treatment for vinaigrette (beets, potatoes, carrots), bake in the microwave for 15 minutes!

Before cooking, hare meat must be marinated in a mixture of water, vinegar, spices and berries. This will get rid of the characteristic smell of game and make the meat softer!

Buy as many fruits as you can eat in 1-2 meals. They spoil quite quickly even in the refrigerator, especially exotic ones, and no one and nothing prevents you from buying more the day after tomorrow!

Buying smoked sausage or meat, free it at home from all cellophane wrappers and wrap it in thick paper. In the refrigerator in this form, the product will be stored much longer!

Never store vegetables in tied bags. The "freer" they lie - the longer they are stored!

You can add a little washed lemon or orange peel to the dried fruit compote. The taste will be a little more interesting!

In order for the breading (for example: breadcrumbs) to acquire a golden color and keep well - do not forget to first roll the object of frying in a raw egg!

Be sure to buy baking paper - this will keep the baking sheet always clean so that you do not bake and prevent the product from sticking to it!

Pizza dough can be safely frozen in portioned balls and taken out when needed and as much as needed!

Want to make parsley greens even more fragrant? Rinse it with very warm water!

Do not boil fish (for example: fish broth or fish soup) over high heat. This will make it stiff and “dry”!

Buy only live, i.e., moving crayfish! The dead can even release toxic substances. Well, of course, cook them only in strongly boiling salt water!

rye and wheat bread it’s better to store them separately, firstly, they have completely different flavors that are undesirable to mix, and secondly: they simply won’t get stale and spoil longer!

Don't forget to completely drain the water from the boiled potatoes right away, otherwise they will become watery and not tasty!

Rabbit meat must first be fried until golden brown, and then stew with vegetables, for example, in white wine or sour cream. And a hare (after pickling!) Can be stuffed with frozen lard - then it will be more juicy!

When choosing barrel salted herring, make sure that her eyes are reddish, the carcass is dense and thick, and the color is bright, bluish-steel!

Do not forget before putting raw onion- scald it with boiling water! This will help to avoid a strong smell both in the salad itself and after!

To make it easier to remove the skin from a hot boiled tongue, you can lower it for 3-4 minutes in cold water!

In no case do not put bay leaves in borscht. Kill all the flavor!

To get minced meat (for example, for making manti, samsa, etc.) - place it in small pieces in the freezer until the upper layers harden. Cutting finely such meat is much more convenient and faster!

Brew tea in such a way that you can drink it right away, and not get the so-called "brew", and even more so store it!

Unused coconut milk or coconut cream cannot be stored for a long time, but can be frozen!

all sorts of fresh salads, cabbage and greens, try to rinse with ice water - then they will not lose their texture, and therefore freshness and appearance!

You can save strawberries for a long time by drying. True, overripe berries are of little use for drying. The stalks are removed from the collected berries, after which they are lightly washed and laid out on a dry baking sheet in a thin layer (you can put paper on it). Strawberries are dried at a temperature of 45-50 degrees, and dried at 50-60 degrees!

When buying canned fish (for example, for a salad), try to take it first of all in own juice. And this means that in the composition, apart from the fish itself and salt, there should be nothing!

When making pies, try lightly marinating chicken, fish, or meat in whatever you like the most. The final result will please you!

If you are unlucky and you bought not young squids for cooking - hold them for an hour in cold water! This will avoid any possible ammonia smell!

Salt meat broth 30-40 minutes before the end of cooking meat; fish broth - at the beginning of cooking; mushroom at the very end!

Do you want fruits and vegetables to stay fresh longer? Do not store them in plastic bags!

Never refreeze anything! In addition to the taste of the product, its structure also changes dramatically!

Make sure you have at least one cast iron skillet or wok. You can talk endlessly about the benefits of cast iron in the kitchen - you just feel the difference right away! And you will use ordinary frying pans much less often!

A lot of sauces, gravies and dressings from Italian cuisine started selling in stores. But! Try to make them yourself. It is hundreds of times tastier, cheaper and healthier!

When roasting vegetables (whether on the grill or in the oven), be sure to brush them with vegetable oil (preferably not extra virgin olive oil) to keep them intact and improve the taste significantly!

When marinating (or rubbing with something) large pieces of meat or poultry, try to wipe the semi-finished product dry. This will allow the marinade to better absorb into the product!

Leftover chicken, meat, fish or vegetable broth does not need to be poured at all. It can be frozen in any suitable container and used when needed!

When beating meat (any), use cling film and a special hammer. Cover the piece being beaten with cling film - then you do not have to remove meat particles from the floor and walls!

In order for dry spices (not ground!) to really reveal their flavor - you can heat them a little in a dry frying pan for several minutes, stirring!

When cooking pasta (macaroni), do not forget to add a tablespoon to the pan olive oil and mix. Then they will definitely not stick together!

In no case should rice be washed to prepare "Risotto"! Moreover, I recommend taking a special rice for this dish - "Arborio". It is round, translucent and more sticky. Perfectly absorbs the entire palette of other components of risotto!

But rice for cooking pilaf must be thoroughly washed. As long as possible so that the water in the container in which you rinse it becomes almost transparent. Then the rice will not stick together during the cooking process!
In order for fresh fish to be stored longer, be sure to remove its gills. You should also, in principle, act simply when preparing it!

apple dishes

Stewed apples

From 6-10 apples, hollow out the core, then remove the skin, cut each apple into 4 parts, put in a saucepan, put 1 tablespoon of oil, add 3-4 tablespoons of water, sprinkle with a little sugar, cover, simmer until soft. You can also cook dried apples in this way.

meringue apple

Bake 5 large apples, rub through a sieve, add 1.5 cups, that is, 3/4 pound, fine sugar, stir for at least two hours in a saucepan, covering it with ice or snow, until the mass turns white and thickens so that the spoon could stand upright in this mass; then put the cake with a spoon on paper or fill with this mass small paper boxes 2 inches long, almost 5/8 inches wide and high, insert into the oven, in a light heat, so that they dry completely; then take off the papers, put the cake on a dish and again in a warm oven, where they should stand until the holidays. There will be 35 pieces.

Apples with jam and almond milk

Take 3 pounds good apples medium size, hollow out the core from each apple, then cut off the skin, wipe with lemon, stuff with any kind of jam, but best of all with raspberries or cherries. Put the apples on round dish, pour them with almond milk, prepared from a cup of almonds and 1.5 cups of water. Without filtering the milk, pour over the apples, put in the oven, in a very free spirit. When baked, serve.
Take: 3 f. apples, 1/4 f. almonds, 1 stack. jam, 1/2 lemon.

Apple charlotte with croutons

Take a stale bun, wipe off the crust on top, cut into thin slices, moisten them with wine and sugar, sprinkle with cinnamon if you like, dry; put them on the bottom and sides of the pan, smeared with oil; or butter these croutons and fry them lightly first. Peel 8-10 sweet and sour apples, chop finely, fill them with a pan lined with croutons inside; Sprinkle each row of apples with sugar and cinnamon, pouring in a little wine with sugar, cover with the same croutons and a lid on which you can put a few hot coals, insert into the oven.
When serving, place carefully on a platter, drizzle, if desired, with a syrup made from 1.5 cups of water and 1/4 or 1/2 pound of sugar with lemon zest.
Take: 5/8 f., i.e. 1.25 rolls, 3 f. apples, 1/2 stack sugar, cinnamon, 2 glasses of Sauternes or sherry; for syrup - from 1/4 to 1/2 f. sugar and lemon peel.
fried apples

Apples 5-6 pieces, wheat flour 2 tbsp. l., sugar 2 tbsp., juice of 1 lemon, vegetable oil 3.5 tsp.

Apples without skin and core are cut into four parts, breaded in flour and fried in heated oil. Roasted apples are sprinkled with sugar and sprinkled with tomato juice.

Baked apples with cranberries

Apples 8 pcs., Cowberries 1 tbsp., Sugar 1/2 tbsp., Powdered sugar 3 tbsp.

The core is removed from the apples, the cavity is filled with lingonberries mixed with sugar. Apples are placed on a baking sheet, add a little water and bake. When serving, sprinkle with powdered sugar.

Pears and apples in syrup

Pears, apples 8 pcs., sugar 2 tbsp., water 1.5 tbsp., white dry wine 1 tbsp, citric acid 3-4 pinches.

Cut in half, the fruits are boiled until soft in sugar syrup, acidified with citric acid, preventing them from being digested. First, pears are placed in boiling syrup, and then apples. Ready fruits are taken out with a slotted spoon. Wine is added to the syrup and boiled down to half the volume. Cooked fruits are placed in a vase, poured with syrup. Decorate with cherries or jam strawberries.

baked apples

4 apples, 2 tbsp. lingonberry jam.

Put apples in an enameled cast-iron frying pan, having previously drilled out seeds from them with a thin sharp blade of a knife along with a seed chamber. Fill the holes of apples with lingonberry or any other jam (you can candied), splash 1-2 tablespoons of water on the bottom of the pan, bake in a non-hot oven. Baked apples are served for dessert.

Apples with raisins and nuts

4 apples, 2 tbsp. raisins, 1 tbsp. nut kernels, 4 tbsp. Sahara.

Remove the seeds from the apples along with the seed chamber, fill the hole with raisins mixed with sugar and crushed nut kernels. Place in an enameled cast iron skillet. Sprinkle a spoonful of water on the bottom of the pan so that the apples do not burn. Bake in the oven, making sure that the apples retain their beautiful appearance and are baked.

puddings

Rice pudding with apples and jam

From 6-9 apples, cut the core, peel, boil in a small amount of water until half cooked, fill them with jam. In apple water, adding a little sugar to it, boil 1 cup of rice. Grease the form with a spoonful of butter, sprinkle with 2 breadcrumbs, put half the rice, apples on it, sprinkle them with cinnamon sugar, cover with rice, put in the oven for half an hour. Serving, put on a dish; drizzle with cherry shea raspberry syrup.

Steamed lean pudding with apples

Peel 1/2 cup sweet almonds, grind not too finely, dilute 1.5 cups of boiled water, add a little sugar; 5/8 lb. stale roll cut into thin slices, soak in this milk, put on a dish. Grease the saucepan with oil, sprinkle with sugar, put a row of rolls, a row of sliced ​​apples, sprinkle them with sugar, put a row of jam or fruit puree, again a row of rolls, and so on to the end; steam cook.
Serving, pour over the next sauce; 1/2 cup syrup, 1/4 cup Madeira or port wine, 1 cup water, add sugar, if not sweet, put on the stove, boil, put a teaspoon potato flour, stirred with water, boil, stirring vigorously, for 2-3 minutes.
Take: 1/2 stack. sweet almonds, 5-10 pcs. bitter, 1.25 rolls, 1 tablespoon of butter, 1/2 stack. sugar, 1/2 cup jam. 6 apples. 1/2 stack. syrup, 1/2 cup madeira, 1 teaspoon of potato flour, sugar, if the syrup is not sweet.

Rice pudding with fresh fruit

Cook 1 cup rice, mix it with 1/4-1/2 cup sugar and a glass of liquor; 3 apples, 4 pears, 4 peaches, peeled, cut each piece into 4 parts, add 8 yellow or red plums with pits taken out, boil in syrup from 1 cup of water and 3/4 cup of sugar; Dip the plums into the syrup for about five minutes, and cook the peaches a little longer. Rinse a small form in the form of a saucepan with water, sprinkle with coarsely crushed sugar, put a row of rice, then a row of boiled fruits, to which you can add a little gooseberry jam, again a row of rice, again a row of fruits, rice on top; cool down; serving, put on a dish, remove green and red grapes around, put a pear boiled in syrup on top, and plums around it, pour over the remaining syrup, into which add a glass of liquor.
Take: 1 stack. rice, 3 apples, 4 pears, 4 peaches, 8 plums, a spoonful of gooseberry jam, 1 stack. sugar, 2 glasses of liquor, green and blue fresh grapes.

Rice pudding with prunes

Boil rice in water, add a piece of cinnamon and lemon zest, put on a sieve to drain excess liquid; Sort 1/2 cup prunes, 1/2 cup raisins, sort, wash, scald with boiling water, cover, let stand until cool, drain water, and mix prunes and raisins with rice, adding sugar, vanilla and jam without juice or lemon juice, put it all in a wet form, sprinkled with sugar, cool. Serve, put on a dish, pour over some syrup.
Take: 1 stack. rice, a piece of cinnamon, the zest of 1/2 lemon and a little juice, 1/2 stack. prunes, 1/2 cup raisins, 1/2 stack, jam without juice and 1/4 stack. sugar or 1/2 cup. one sugar (vanilla), syrup - pour over the pudding.

Cold rice with oranges

Boil a glass of rice, but so that it is crumbly; Dissolve 1/3 cup sugar in 2/3 cup water, mix with rice. Remove the zest from 1.5 oranges, finely chop it, pour into a saucepan, also cloves, pour in 3/4 cup of water, 1/3 cup of sugar, boil the syrup, cool. Remove the white skin from the remaining oranges, divide them into small pieces, remove the seeds, put them on a dish with rice, pour over the cooled syrup.
Take: 1 hundred / s, rice, 2/3 mill, sugar, 2-3 oranges, 4-8 pcs. carnations.

Rice with cranberry juice

Boil 2 cups of rice tied in a cloth so that it is crumbly, put in it 10-20 pieces of sweet and 5 pieces of bitter crushed almonds mixed with sugar. To serve, drizzle with thick raw cranberry juice and sugar, mashing the cranberries through a sieve (1/2 lb cranberries and a glass of fine sugar).

Rice with strawberry puree

Boil rice with vanilla pieces, put it on a dish, leaving the middle empty, smooth around, pour strawberry puree into the middle, prepared as follows:
2 pounds of strawberries, that is, 5 glasses, sort, rub through a sieve, put 1 / 2-3 / 4 cups of fine sugar, stir.
Take: 1 stack. rice, 3/4 cup vanilla, 2 tbsp. strawberries, i.e. glasses 5, 3/4-1 stack. Sahara.

Dishes from berries, fruits, nuts, vegetables

Prunes Cake

1 or 1.5 pounds of prunes boiled, rub through a sieve; 4-6 apples, as less acidic as possible, boil with sugar in the smallest amount of water, wipe, mix with grated prunes, rub with a spoon for half an hour.
Prepare syrup from 3/4 or 1 cup of sugar in pieces and 3/4-1 cup of water, pour into puree, stir. Before the holiday, put on the stove so that it is warm, but not hot. Serving, you can impose croutons.
Take: 3 or 4.5 stacks. prunes, 4-6 apples, 3/4-1 stack. lumps of sugar.

Marzipans

1 pound sweet almonds, peeled, dried, finely crushed, adding 1/2 cup rose water, transfer to a saucepan, add 1 pound sugar, stir over fire until the mass thickens; watch so it doesn't burn. Then remove from heat, make an oblong bun out of this mass, sprinkle lightly with flour, let cool, then roll out, cut out with different figures; prepare a rather liquid white icing, spread marzipan with it, bake it not in a hot oven, remove with fruit, etc.
Take: 1 f. sweet almonds, 1 tbsp. sugar, 1/3 or 1/2 stack. rose water. Fruit icing etc.

Marzipans

Dough: 0.5 l beer, 0.5 l vegetable oil, flour.

Knead the dough so that it does not stick to your hands, roll out a thin cake (2-3 mm thick), cut into triangles. Put a little jam on each piece thick jam(preferably sweet and sour). Wrap in the form of puff tubes, so that the filling is in the center of the stick. Place on a baking sheet and bake at 200 degrees. Sprinkle finished marzipan with powdered sugar.

Rowan mashed with sugar

Rowan 1 kg, sugar 1 kg.

Prepared berries are scalded with boiling water (salted at the rate of 20-25 g of salt per 1 liter of water) and left in it for 3-5 minutes. They are thrown into a colander, then mixed with granulated sugar, passed through a meat grinder and heated to 70-80 degrees. Placed in scalded and dried glass jars with a capacity of 350-500 g and sterilized at a low boil of water for 15-20 minutes.

Fruit salad

200 g cherries, 200 g yellow or pink cherries, 100 g garden strawberries, 1 orange, 1 lemon, 100 g walnut kernels, 2 tbsp. powdered sugar.

Wash the berries, peel the stalks and seeds, peel the orange, disassemble it into slices, cut the slices in half, remove the seeds. Combine everything, add walnut kernels, season with lemon juice, powdered sugar. Put in the refrigerator for an hour. Serve for dessert with juice or a fruit smoothie.

Pumpkin in a sweet marinade

500 g pumpkin, 1 tbsp. water, 1 tbsp. granulated sugar, 4 tbsp. vinegar, cinnamon, lemon peel or cloves.

Cut the pumpkin into slices, peel, cut the core, cut the pumpkin into slices. Boil water with sugar, add spices, vinegar or citric acid and pour this hot syrup over the pumpkin. After cooling, drain the marinade, boil again, dip the pumpkin into it and cook over low heat until it becomes transparent. For long-term storage, cloves and cinnamon are removed from the syrup.

candied plums

Remove pits from plums. Cook sugar syrup(1 kg of sugar and 2-3 tablespoons of water per 1 kg of fruit). Dip the plum into boiling syrup and boil for 5 minutes, then stand for 10-12 hours. Repeat this 3-4 times, then cook until tender. Throw the boiled plum into a colander, let the syrup drain and dry. Sprinkle dried candied fruits with sugar and place in jars or boxes for storage. If dried candied fruits are stored for a short time, then it is better to cook them with a bone (such candied fruits have a more attractive appearance). If desired, each plum, from which the stone has been removed, can be stuffed with a walnut.

Quince marmalade

The washed fruits are baked in the oven, wiped and mixed with sugar (1-1.2 kg of sugar per 1 kg of quince puree). Puree is placed in a bowl for cooking jam and boiled until the mass reaches for a spoon and lags behind the bottom. Then it is laid out on an enameled tray or a dish moistened with water, leveled with a knife and dried.

Blueberry pate

Oat flakes "hercules" 1/2 tbsp., water for soaking flakes 100 g, blueberries 300 g, crushed nut kernels 2 tbsp. (1/2 spoon for sprinkling).

The flakes are soaked for 1 hour in water to swell. Blueberries are kneaded with a wooden pusher, mixed with swollen flakes, crushed nut kernels are added and knead well. When serving, the pâté is sprinkled with crushed nuts. You can add 1 tbsp to the pate. honey.

Roasted walnuts

Walnut kernels 1 tbsp, powdered sugar 2 tsp, vegetable oil 1 tbsp.

Nut kernels are soaked for 10-15 minutes in hot water, after which they are peeled off. Peeled kernels are doused with boiling water, discarded, sprinkled with powdered sugar and fried in a large amount of oil, then discarded and cooled. When serving, the nuts are stacked on a plate, on the bottom of which a paper napkin is placed.

Peanut halva

For 1 kg of halva: peanut kernels 600 g, honey 420 g.

Peanut kernels are lightly fried, poured into boiling honey, mixed, laid out on a tray or dish and cooled. Halva is cut before serving.

Candied rowan

Rowan with sprigs is blanched in boiling water for 3-5 minutes and immediately cooled with cold water, then dipped in syrup prepared at the rate of 1.2 kg of sugar and 3 tbsp. water per 1 kg of mountain ash with twigs, bring to a boil, then stop heating and leave for 5-6 hours. Bring to a boil again and cook for 5-7 minutes. Then again they insist 10-12 hours. This is repeated 3-4 times. At the last cooking, citric acid is added (3-4 g per 1 kg of mass), after which it is thrown into a colander, the syrup is allowed to drain and the candied fruits are laid out to dry on a dish or plates. When serving, candied fruits are sprinkled with sugar or powdered sugar. Candied fruits are stored in jars. Candied fruits intended for long-term storage, left in syrup.

Pancakes, fritters, croutons, pourers, kutia

Note. Pancakes are baked in a thin iron frying pan, which is smeared with vegetable oil before baking. The dough should be liquid, pour it into the pan very little so that it spreads in a thin layer throughout the pan; excess can be thrown back. It is necessary to adapt to the amount of dough poured from the first pancake, depending on the size of the pan, because it is not good to pour the dough back every time. If there are lumps, strain the dough through a fine sieve. When the pancake begins to rise, lag behind the pan and when it is fried on one side, then carefully separate it with a knife from the edges, tip it onto the board or, turning it over, fry the other side; in this case, it is necessary, before turning it over, to lubricate it with oil. Then, for another pancake, again grease the pan with oil, heat it up, pour in the dough, etc. Such pancakes are fried either on one side or on both, depending on the need, namely: if they are intended for loaves, puddings or puff pastry, then they are fried on both sides, for other purposes - on one side only.
Portion is for 6-8 people.

Russian pancakes custard

For 1.3 cups of buckwheat, take 2.3 cups wheat flour. In the evening, take all the buckwheat and half of the wheat flour, brew 2.5 cups of boiling water, stirring vigorously to form a thick lump of dough. When cool, dilute it with 1.5 cups of warm water and put 3 spools of yeast dissolved in a glass of water. The next day, add the rest of the flour, pour in a full spoonful of salt and a spoonful of sugar, knock it out well with a spatula; and that the dough was a little thicker than ordinary pancakes. When it rises, without interfering with the dough, bake pancakes.

Fritters

Dissolve the dough from 3 cups of warm water, 4.25 cups of flour, that is, 1.5 pounds, and 2 spools of dry yeast, salt, add a spoonful of sugar and lemon zest, whoever wants - a spoonful of currant; when it rises, without stirring the dough with a spoon, fry the pancakes in vegetable oil.
Serve with sugar, warmed butter, jam or molasses.

Croutons with prune marmalade

Rinse 1/8 pound prunes, then bring to a boil in water, drain in a colander, remove the stones, put the prunes in a saucepan, put a piece of cinnamon, pour in a small amount of water, boil until soft, rub through a sieve; Boil 1/4 cup of sugar with 1/2 cup of water, put prunes in this syrup, boil until thick.
Cut 1.5 white rolls into slices, put them on a grill, brown on one side, or lightly fry 12-18 oblong crackers in the oven; then put cooked marmalade on the fried side, cover with another toast, sprinkle with sugar, put on a rasp; before the holiday, insert into a hot oven, brown the croutons on both sides. To serve, pour the following prune syrup on a dish: pound the prune pits in a mortar, add 1/8 pound prunes and 1/4 cup sugar, pour in water, cook over low heat until the prunes are completely boiled and the syrup is reduced strain up to 1.5 cups.
Take: 1 pound prunes, i.e. 2.5 stacks, 1/2 stack. fine sugar, 1.5 rolls or 12-18 crackers, a piece of cinnamon.

pourers

Glass of water, tablespoon vegetable oil, 1/4 teaspoon salt and 1 pound flour - knead well, roll thinly, arrange jam without syrup in heaps, fold into pies, pinch, cut with a glass or cutter and fry in quite a lot of oil - from 1/2 to 1 pound; take a saucepan for this, but narrower, so that the pourers are immersed in oil and swell; take out when browned, put on a sieve, on transfer paper; hot sprinkle with sugar, who wants, and a little cinnamon.

Wheat kutia with poppy seeds or jam

1 pound of wheat sort, wash, pour into boiling water; when it boils, pour into a colander, pour cold water, put in a saucepan, pour water, boil, cover with a lid, put in a hot oven. When it gets soft, take it out and put it in a cold place.
Meanwhile, wash 1 cup of poppy seeds, scald with boiling water, drain the water, wash in cold water, drain it, douse it again with cold water, drain it, rub in a stone cup until the seeds turn white and the seeds are crushed, put 1/2 cup of sugar or spoons of 2 honey, mix with wheat, adding a little boiled, but already cooled water. Or instead of poppy seeds, you can put a glass of berries and fruits from jam into wheat, without juice, dilute it with boiled sugar water.

Ice cream

Note. For 6 people, 3.5 cups of juice, that is, liquid in general, and 3/4 pound, that is, 1.5 cups, of fine sugar are taken for ice cream from berry or fruit juice.
Take, for example, juice from 2 pounds of pitted cherries, how much will come out, measure out the water so that together with the juice it makes 3.5 cups. Or take 1.5 pounds of strawberries or raspberries peeled from sprigs, wipe, transfer to a glass. Measure out enough water to make 3.5 cups together with the rubbed mass. Then boil water with sugar, set aside, immediately pour juice or pureed berry mass into hot water, stir, cool.
Take a narrow, but high bucket with a small hole at the bottom so that you can release water from the melted ice. Put crushed ice on the bottom, sprinkle with a little salt. Take an ice cream maker, wash it well and wipe it, pour in the prepared, filtered and cooled mass, cover with clean paper and a lid and start twirling, preferably on a glacier or just in a cold place.
After 1/4 hour, wipe the lid, open the mold carefully so that salt or ice does not get into the middle, carefully scrape the mass that has already begun to solidify from the sides and bottom with a wooden stick, stir it with the rest, knock it out with a spatula as best as possible, cover again with paper and cover and twirl for a few minutes; then stir again with a spatula, as above, and repeat at least 5-6 times until the ice cream turns into a thick and sweet mass. Then rotate a little more. Serve or, if early, fill the mold with salt and ice and leave it like that for a while. The more often the ice cream is mixed with fun, the better it is. This is the whole secret of good ice cream.
If the ice melts, drain the water and add fresh ice.
For a mold for 6 people, 3 pounds of salt is enough, that is, 6 glasses.
To put the ice cream out of the mold, you must first dip the mold in hot water, wipe it thoroughly and turn it over onto a dish covered with a napkin, garnish with berries, etc.

Strawberry or raspberry ice cream

Boil 2.25 cups of water, 3/4 lb. of sugar, put 1.25 cups of pureed strawberries or raspberries, 1/4 teaspoon of citric acid into the hot place, cool, mold, etc.
Take: 3/4 f. sugar, i.e. 1.5 stacks, 1.5 lbs., i.e. 4-5 stacks, strawberries or raspberries, 1/4 teaspoon of citric acid.

Cherry or red currant ice cream

Boil 2 cups water, 3/4 lb sugar with a few crushed cherry pits, add 1/4 teaspoon citric acid to the hot pot, pour in the cherry juice, cool, strain, shape and freeze.
Take: 3/4 f. sugar, i.e., almost 1.5 stacks., 1/4 teaspoon of citric acid, 2 f. cherries.

Apple and pear ice cream

For ice cream, reneta or pineapple apples and 6ere or bergamot pears are best. For lack of them, you can take others.
7 peeled apples or pears, cut into pieces, pour 1.5 cups of water, boil until soft, strain, take this juice 2.8 cups, 3/4 pound of sugar, boil, pour in the juice of 1/2 lemon and 1/2 cup champagne or 1/3 glass of rum, cool, freeze.
When boiling apples, put cinnamon and zest with 1/4 lemon or 1 clove; when cooking pears, put vanilla.
Take: for apple ice cream - 7 apples, 1.5 stacks. sugar, i.e. 3/4 f., 1/2 lemon, cinnamon, 1/2 stack. champagne or 1/3 glass of rum. Salt 6 stack. For pear ice cream - 7 pears, 3/4 lb. sugar, 1/2 cup vanilla, juice from 1/2 lemon, 1/2 cup. champagne or 1/3 glass of rum.

Cranberry ice cream

Pour a piece of cinnamon, lemon peel or vanilla into 2.5 cups of water, mix with sugar, boil, pour in the juice from 1 cup of cranberries, strain, cool, pour into a mold, etc.
Take: 1 stack. cranberries, i.e. 1/2 f.. 3/4 f. sugar, cinnamon, lemon zest or vanilla.

Orange ice cream

3 cups water, 3/4 lb sugar, boil the zest from 2 oranges, pour in the juice from 4 oranges without seeds, strain, pour into a mold, cool.
Take: 3/4 lb., i.e. almost 1.5 stacks, sugar, 4 oranges.

Mousses

Raw apple mousse

Apples 700 g, granulated sugar 1/2 tbsp, gelatin 2 tsp, water 2 tbsp, lemon juice 1 tsp

So fresh apples remove the skin, which is poured with water and set to boil. When the skin is well boiled, filter the broth through a sieve, put sugar, stir everything and add pre-prepared gelatin. Then the broth is put on the stove and, stirring, boil until the gelatin dissolves. Peeled and filled with water (so as not to darken), the apples are rubbed on a grater and immediately dipped into a slightly chilled gelatin broth. When the apple mass is all introduced, start whipping the mousse. Beat the mousse until the density of sour cream, then pour into molds.

Rhubarb semolina mousse

Rhubarb petioles are cut into small pieces and boiled in water, adding sugar, for 5 minutes. Boiled rhubarb is rubbed. After that, pour into the mass semolina and cook until thickened. Cool to 40 degrees, beat until a thick foamy mass is formed. Pour it into molds or bowls. Mousse is served chilled. You can pour it with berry or fruit syrup (sauce).

Mousse semolina

Semolina 1/3 tbsp, granulated sugar 1 tbsp, water 3 tbsp, cranberries 1 tbsp, vanilla sugar 1/4 powder.

Washed cranberries are crushed with a wooden pestle and diluted with 1/2 tbsp. hot water, then filtered through clean gauze, cranberry squeezes are poured with the remaining water and put on fire, boiled for several minutes and filtered again. On the resulting broth, semolina is brewed. To avoid the formation of lumps, it is necessary to pour the cereal slowly, without removing the pan from the heat and continuously stirring the porridge with a spoon. After 15 minutes of cooking over low heat, pour granulated sugar, without removing from the heat, mix the porridge and take it out to cool. When semolina cools down (but will still be warm), pour pre-squeezed cranberry juice and vanilla sugar into it and begin to beat with a whisk until the mass doubles in volume and until a thick pale pink foam is obtained. The finished mousse is poured into prepared vases or molds. If there is no metal whisk, you can separate the cooked mass in small portions into a deep bowl or plates and beat with a fork.

Apple mousse without gelatin

Antonov apples 500 g, granulated sugar 1/2 tbsp., water 1/3 tbsp., lemon juice 1 tsp.

Washed apples should be laid out on a sheet or pan, add a little water, then put in the oven. When the apples become soft, they are rubbed through a sieve; sugar pre-diluted with water is poured into the mashed puree and beaten until the mousse increases in volume by 2-3 times and turns white. If the mousse is not acidic enough, then lemon juice is poured in while whipping. The finished mousse is laid out in a mold and placed in a cool place.

Jelly

Jelly is made from sugar, water and gelatin, as well as from fresh berries, fruits, syrup, berry juices, from red wine with the addition of flavoring products: vanilla sugar, lemon, orange peel, citric acid, lemon juice, various wines and liquors. Ready jelly is poured into special molds. To separate the frozen jelly from the molds, they are immersed in hot water for a few seconds. Jelly intended for pouring flour confectionery, cooled to a viscous state; pour products in a cool room. Before use, gelatin is rinsed in cold water and poured with boiled water for 30-40 minutes. When the gelatin swells, the water is drained, and the gelatin is placed in the prepared syrup.

Apple jelly

Apples 400 g, granulated sugar 1 tbsp, water 1.5 tbsp, gelatin 2 tsp

Apples are cut into slices, while removing the core, pour water and put on fire, bringing to a boil, then add sugar and boil the apples until soft. Boiled apples are rubbed through a colander. In the rubbed applesauce put pre-prepared gelatin, put on fire and boil again with continuous stirring until the gelatin dissolves.

lemon jelly

Water 3 tbsp, sugar 1 tbsp, gelatin 2 tbsp, lemon 1 pc.

In water with sugar, brought to a boil, put the zest removed from the lemons, then the prepared gelatin is introduced. After the gelatin dissolves, the juice squeezed from the lemons is introduced, poured into molds and put in the refrigerator for 1.5-2 hours to solidify.

cherry jelly

Cherry 4 tbsp, granulated sugar 1 tbsp, water 3 tbsp, gelatin 1 tbsp.

Ripe cherries are rinsed with cold water and thrown into a sieve or colander to drain water. After that, the cherry is poured into a saucepan and crushed; crushed cherries are again laid out on a sieve, slightly squeezing with a spoon; squeezes are poured with water, brought to a boil and filtered. Sugar, soaked gelatin and cherry juice are placed in a pure broth. Boil the syrup until the gelatin dissolves, remove from heat and strain.

Do you dream of learning how to cook deliciously and impress guests and homemade gourmet dishes?

To do this, it is not at all necessary to spend 24 hours a day in the kitchen.

To cook deliciously, you need to approach the matter with a soul and a certain amount of inspiration. And also to know useful culinary tips, which are willingly shared by smart housewives and professional chefs of fashionable restaurants.

In today's material, new culinary secrets and tricks to help you improve your culinary skills.

♦ How simple de-seed vegetables? To do this, use a completely unexpected device - a special spoon for ice cream. Its slightly pointed edges will help you get rid of the seeds with ease.
This technique is relevant for cucumbers, zucchini, pumpkin and many other vegetables.

♦ How rid the dish of excess fat. Have you prepared a dish, but it turned out to be too fatty and rich? Do not rush to get upset and put an end to dinner.
Take an ice cube and wrap it in a paper towel. Run ice over the surface of the dish. Ice attracts excess fat like a magnet. And he, in turn, remains on the napkin.

♦ How reheat the pastry properly. If you are going to reheat baked goods (like pizza) in the microwave, there is a risk of drying them out too much. To avoid these negative consequences, place a glass of water next to it. Evaporated moisture will help keep the dish from drying out.

♦ How to post butter dough on a baking sheet. The baking sheet on which the pastry is baked does not need to be lubricated with oil, it is better to moisten it slightly with water.

♦ How make soft yeast dough . Add 2-3 pieces to the yeast dough. finely grated boiled potatoes. This will give it softness and airiness.

♦ Walnuts take on a pleasant hazelnut flavor if they are slightly calcined in the oven before use.

♦ How to store shelled nuts. Nuts are a valuable source of important vitamins and minerals. They contain antioxidants that increase the overall tone of the body and strengthen the immune system.
It is important to know how to properly store this product. If you keep shelled nuts at room temperature, they become rancid over time.
Place nuts in an airtight container and freeze. This will help keep them all. beneficial features and pleasant taste.

♦ How eliminate bad odor. In the process of cooking, we come across a variety of products. Some of them, such as fish, are very odorous and leave a not very pleasant smell on the hands, which is not so easy to get rid of. Rub baking soda or lemon juice on your hands and wash under warm water - this should help.

♦ How to cook crispy cucumbers. To make pickled cucumbers crunchy, add amaranth herb leaves to the jars.

♦ If grafted greens, put it in a glass of water, after adding vinegar to it.

♦ How store greens. Greens decorate any dish and give it a unique taste and aroma. Unfortunately, the shelf life of parsley, leek, dill and other representatives of the "green" is not so long. How to prolong the life of herbs? Freeze greens in ice cube trays by filling them with water or olive oil.
And then just add a couple of these cubes to the dish.

♦ How clean cast iron cookware. Cast iron cookware is practical and convenient. To keep it in good condition, it is important to clean it properly. Do not use household chemicals - this can lead to rust. Wash cast iron cookware with salt.
By the way, salt will also help eliminate the obsessive smell of spices.

♦ New frying pan must be calcined with fat, and then rubbed with salt.

♦ You can easily and simply replace mayonnaise with sour cream, adding to it the pounded yolk of a hard-boiled egg and a teaspoon of mustard.

♦ How keep recipes clean. Cookbooks are not uncommon in the kitchen. Many recipes of the hostess draw from them. Such books often look very beautiful, and you don’t want to get them dirty at all. However, the creative process of cooking is characterized by a number of costs in the form of food waste, drops of water and other liquids, and dirt.
How to keep the perfect look cookbook? Use a trouser hanger, open the book to the page you want, and fix the clips.
Hang the hanger on a locker handle or other structure that is suitable for this.

♦ How return the shine to the dishes. Shiny dishes are the face of the kitchen. To restore the original shine of chrome-plated dishes, wash them with a solution of vinegar and water.
If this is ordinary dishes, and not an electric kettle. you can even soak it in such a solution for the whole night.

♦ How to cook minced meat for cutlets. Do not add fresh bread to the minced meat - this will add stickiness to the cutlets. Soak stale white bread in cold water or milk, and combine with minced meat without squeezing.

♦ Cutlets will be soft and juicy, if after frying them put in the oven for a few minutes.

♦ How baking cupcakes without molds. I wanted delicious pastries, but there are no molds for cupcakes or muffins? Do not despair. Their absence should not prevent you from enjoying delicate and airy pastries.
Build custom baking paper molds.
By the way, parchment can also become a cool decoration for your table if you serve cupcakes right in it. Use your imagination and skillful hands.

♦ To cookies didn't burn in the oven, under the forms you need to pour a little salt.

♦ How return wooden utensils to working condition. Wooden utensils are stylish and beautiful. In order to always keep it in this condition, it is important to clean it properly.
Wooden spoons and spatulas lose their appearance over time and acquire a not very pleasant smell. If you feel sorry for throwing them away, then try boiling them and drying them in the sun. Such a simple technique will give them a second life.

♦ How to cook crispy meat. If you want a baked bird or rabbit to have a crispy crust, brush them with sour cream or mayonnaise before sending them to the oven.

♦ How cook pasta. There is nothing difficult in preparing this dish. However, while waiting, it is so easy to miss the moment when the water begins to overflow.
Place a wooden spatula or spoon on top of the saucepan. The tree will not allow water and rising foam to overflow.

♦ As with docrispy potatoes. To get a dry, crispy crust on deep-fried potatoes, dry them with a napkin or towel before frying.

♦ To the salt was dry and crumbly, 2-3 rice grains are placed in the salt shaker, which absorb moisture.

♦ How clean onions properly. Onions are a killer vegetable that makes everyone cry. If you have a particularly sensitive mucous membrane of the eye, then it is quite difficult to survive this process.
If you are going to heat-treat the onion, then before chopping it, place the vegetable in freezer for 30 minutes and forget the tears.

♦ How easy to grate cheese. Grated cheese is used to prepare many dishes. What to do if the cheese was at room temperature, became soft and does not lend itself to you and the grater at all?
Place it in the freezer for 30 minutes. The cheese will harden, which means it won't stick to the grater and will become more crumbly.

♦ How to cook meat. Boiled meat will turn out juicy if you put it in boiling water in a large piece and then cook it over very low heat. To soften tough meat, soak it for 2-3 hours in water to which vinegar or lemon juice is added.

♦ Older beef will become softer and will cook faster if you rub it with mustard a few hours before cooking, and rinse it with cold water immediately before cooking.

♦ When stew meat, add only hot water or broth. Cold water will make the meat tough.

♦ When fry schnitzels or chops, first remove all the veins. When frying, the veins curl up and make the meat shapeless.

♦ How save a burnt dish. If the dish is burnt, put the pan in cold water, the burnt sticks to the bottom. After that, you can pour the food into another dish.

♦ In the kitchen it is recommended to have a minimum of 3 desktop boards: for processing raw foods, for finished products and for cutting dough.

♦ How get the most juice out of citrus fruits. Do you like fresh juices in the morning? Then it will be useful for you to know how to squeeze the maximum juice from oranges and other citrus fruits. First, cool the fruit well, and then send it to the microwave for 15-20 seconds. Enjoy a great drink!

♦ To don't spoil the whole lemon, and take some juice from it, pierce it with a knitting needle or a thick needle, and squeeze out the required amount of juice.

♦ How fast beat sour cream. To make sour cream whip better, add raw egg white to it.

♦ Egg yolks are crushed with sugar in a porcelain dish in a warm place. Vice versa, proteins, like cream, are well whipped in a cold place.

♦ If you add a little milk to sour cream, it won't curl up in the gravy.

♦ How easy to peel eggs. It will not be difficult to peel eggs from the shell if you add a small amount of soda or vinegar to the water when boiling.
These substances penetrate the shell, which then simplifies the process of its separation from the egg white.

♦ If boiled eggs should be cut into thin, neat slices So that the yolk does not crumble, moisten the knife in cold water.

♦ How skillful handling of cling film. Food wrap is an indispensable attribute in any kitchen. Are you not good at handling it?
Take the advice of celebrity chefs: store cling film in the refrigerator. When cold, it is much more obedient and less sticky to hands.

♦ How boil rice fluffy. Pour a tablespoon of vinegar into the water in which rice is cooked - and rice will become white and fluffy.

♦ Rice will not overcook or stick together., if the water in which it is boiled, add a couple of tablespoons of cold milk.

♦ During rice cooking should not add sugar This will harden the rice.

♦ To the rice is white and fluffy, pour it without fail into boiling salted water, adding a few drops of lemon juice or citric acid dissolved in water. Do not cover the dishes in which rice is cooked.

♦ There are several opinions about how cook rice properly. Many cooks pour rice into a saucepan, fill it with cold water so that if you lower your middle finger and touch the surface of the rice with it, then the water should reach its middle.
Put a pot of rice in water on the fire. Cover tightly with a lid that must not be opened until the end of cooking.
For more details, see

♦ To rice soup was not cloudy, boil the rice for a couple of minutes in boiling water, put it on a sieve and only after that add it to the broth. The same goes for homemade noodle soup.

♦ Cabbage for the filling, chopped, first pour over boiling water, and then pour cold water for a minute. Squeeze well and fry in a pan. Then cabbage will not lose color, will not turn brown.

♦ In order to p make salted soup edible, dip a raw potato into it and boil for a few minutes. It will soak up the excess salt.

♦ Mustard diluted with milk instead of water, it is much better preserved, does not dry out.

♦ Bread does not go stale for a long time, if you put a piece of raw potato in the bread box next to it.

♦ Fresh bread is easy to cut into thin slices if the knife is dipped in boiling water for one or two minutes.

♦ A pinch of salt added to coffee before the end of the boil, gives the drink special taste and aroma.

♦ 2 lumps of sugar, previously dissolved in a small amount of vinegar, can replace white wine in sauce.

♦ For from mold you need to put a little dry mustard on the lid.

♦ Caviar chum, pressed, granular will not dry for a long time, if you pour a thin layer of vegetable oil on top of a jar of caviar and seal it tightly.

♦ For preserving the taste, aroma and color of fresh berries when cooking jelly do not boil the juice squeezed from the berries. Boil only squeezed berries filled with water and add sugar and starch to the resulting syrup. Pour the juice into the finished jelly when it is removed from the heat.

♦ Beetroot takes a long time to cook- 3-3.5 hours. And you can cook it for only an hour, then remove from heat and put for 10 minutes under a stream of cold water. The candle will be ready.

♦ Beans and peas can not be soaked b, if during cooking every 5-7 minutes add a tablespoon of cold water to the pan. In addition, in unsalted water, they boil better and faster.

♦ If needed boil potatoes faster- Add a little butter to boiling water.

♦ Vinaigrette will acquire a delicate and pleasant taste. if you pour into it 1 tbsp. a spoonful of milk and add 1 teaspoon of sugar.

♦ Acid slows down the cooking of vegetables, so vinegar, citric acid, tomato puree, tomato paste and fresh tomatoes add at the end of cooking, when the vegetables are almost ready.

♦ If necessary add raw onion salad, you need to finely chop it, put it in a colander and pour over boiling water. The onion will be tastier, as bitterness will leave it. So that the onion does not burn and has a golden color, it must be rolled in flour or sprinkled with sugar before frying.

♦ If you moisten semolina with cold water, and then pour boiling water, it does not form lumps.

♦ A few drops of vegetable oil added to the water where it is boiled dry beans, make them softer and tastier.

♦ To worms and weevils did not start in flour and rice, you need to put a few cloves of garlic in each bag of flour or rice. The upper covers of the slices cannot be damaged - the garlic rots from this.

♦ Soft sticky dough rolls out easily if covered with parchment paper.

♦ The dough, when not kneaded very well, always sticks to the hands.. But it rolls well with a bottle filled with cold water.

♦ Bread yeast will last much longer, if you bury them in flour or fine salt.

♦ The dough will rise evenly, if you stick a few tubes of pasta into it.

♦ It is not recommended to roll out the dough over the entire area of ​​the sheet. I. It will bake better if there is free space on the sheet on all sides.

♦ If you are baking fruit pie, then the dough must first be sprinkled with white breadcrumbs, and then put the fruit - the crackers will absorb moisture.

♦ To destroy in the kitchen the smell of cooking, put a little salt on the hot burner.

These helpful tips in cooking will be useful to young housewives who are just learning culinary wisdom. Although it is possible that even experienced housewives will take note of something from them.
Based on materials

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I propose to adopt thirteen hard-won culinary techniques that can be used not only by a novice hostess, but also by experienced cooks.

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Increase Your Citrus Juice Yield with a Microwave

1:929

Heat a lemon (or other citrus fruit) in microwave oven within 20-30 seconds. Then press down with the palm of your hand and roll it on a hard surface before cutting it in half. The fruit will become softer, it will be much easier to squeeze the juice.

1:1351 1:1356

Remove excess fat from soup or stir-fry with ice cubes

2:2000

Throw a few ice cubes into your soup or stir-fry. Hardened and hardened globules of fat will rise to the surface where the pieces of ice have fallen, and you can easily remove them with a regular spoon.

2:374

Another method leading to a similar result is to first leave the finished soup or roast in the refrigerator to cool for a while. The fat will rise to the surface and harden, it can be easily removed and then reheated.

2:862 2:867

3:1388

How to get rid of sand from mussels and clams

3:1474 3:1479

Pour the mussels and clams with water, adding a few tablespoons of flour
They will open the doors and crawl out to eat the flour and thus leave all the sand and gravel inside. Leave them in water for thirty minutes for best results.

3:1948

3:4

4:515

Throw a pinch of salt on a cutting board before chopping greens

4:642

The friction and weight of the salt will keep the greens from sticking to the surface of the knife and spreading all over the board. By the way, this method is good for rosemary or thyme, but, for example, basil should only be torn with your hands.

4:1020 4:1025

5:1544

How to fry meat crispy and avoid splattering when frying

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Dry meat or seafood before pan frying
Use a paper towel to remove any moisture from the surface of the meat. This will prevent excess steam (or worse, spatter) from coming into contact with the hot surface of the pan. Moisture or steam also interferes with the caramelization that well-cooked roasted meats owe their deliciously crispy crust.

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How to cook fluffy rice

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Rinse rice before cooking to avoid sticking together into lumps.
Place uncooked rice in a sieve or colander and rinse under running water until clear. This will help remove the unwanted starch that causes the rice to stick together during cooking. So you can easily get crumbly boiled rice.

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7:525

Freeze excess cooked rice

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Once you've boiled a large pot of rice, refrigerate the leftovers, place them in a microwaveable container, and freeze. When rice is needed again, simply pour a couple of tablespoons of water into the container, cover with dampened towels and microwave for 1-3 minutes, then stir. If necessary, repeat the treatment until the desired temperature is reached.

7:1293 7:1298

8:1819

Wet your fingers with water to remove the eggshell

8:101 8:106

Getting pieces of the shell into the yolk is the most unpleasant thing that can happen when cooking scrambled eggs. However, if you wet your fingers with water, it will be easy to remove without destroying the yolk shell and keeping you in a positive mood before eating.

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9:1073

Never defrost steaks

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Remember: a frozen steak will not only taste better after frying than a thawed one, it also cooks more evenly and loses less moisture while remaining juicy.

9:1469 9:1474

10:1995

Grind hardened brown sugar with microwave and water

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If your brown sugar has turned to stone, this problem has a simple solution. Place the lump of sugar in a container, sprinkle it with water and put it in the microwave for thirty seconds. Repeat this procedure, checking every thirty seconds, until the sugar has been crushed.

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In the future, to avoid a similar problem, store sugar in an airtight container or container with a tight-fitting lid.

10:893 10:898

11:1419

Peel garlic easily after microwaving

11:1526

Place the head of garlic in the microwave for ten seconds. When you take it out, the swollen wet husk will simply slide off under your fingers as if by magic.

All celebrity chefs have their little cooking secrets, we have collected them today in our article to help you improve your culinary skills.

Food preparation and storage tips

• First, read the recipe carefully before you start cooking.
• The most important thing is that before, before the start of the cooking process, all products must be prepared - washed, cut, and then you can turn on the stove or oven.
• Butter should always be at room temperature.
• Put all the products on the table, then you will not forget anything.
• Knives must always be sharp.
• If the recipe says to fry the onion and garlic, don't do it together, as the garlic takes much less time to fry than the onion. First, fry the onion until almost cooked, and then add the garlic.
• If the recipe includes shavings from any kind of fruit (often lemon or orange shavings), it is necessary to rinse the fruits well, as the sprayed solutions from the trees collect on the peel.
• When you brew pasta, water should be salted when they boil.
  When cooking, scoop up half a cup of pasta cooker and use it for gravy.
• For a crispy pizza that you made yourself at home, add some sugar to the dough.
• To make the rice fluffy, add a few drops of lemon juice to the water while cooking.
  If the recipe includes wine, but you didn’t have it on hand, you can replace it with apple or carrot juice, the taste will be wonderful.
• To prevent the onions from turning black during frying, before frying them, throw a little salt into the oil, the onions will not turn black. We continue our culinary tips, we hope they will really help you improve your skills.
• Exceptionally tasty fried egg. Before you remove the fried egg from the pan, add a little balsamic vinegar or white wine, leave for 1-2 minutes in the pan and pour the resulting gravy over the egg.
• Deep-fried fried potatoes. Peeled and cut potatoes. Dip it in a bowl of water and lemon for about 30 minutes. Drain in a colander, salt a little, the potatoes are ready to be crispy and beautiful to look at.
• Boiled potatoes will be much tastier if you add a little milk to the water during cooking.

How to save food

We continue our culinary tips that will help you always cook with quality fresh ingredients.

• Often fresh vegetables wither quickly, even if they are in the refrigerator. If lettuce, dill parsley, etc. look sluggish, do not throw it away, but dip it for 40 minutes in very cold water.
• To prevent bananas from turning black, store them in a dark paper bag.
• To freshen up wilted vegetables such as carrots and celery, dip them in a bowl of cold water and refrigerate for 45 minutes before cooking. They will look as soon as from the garden.
• If the tomatoes on the salad are very sour, add a little finely chopped carrot and a little sugar to the salad.
• Almost all legumes are stored for 1 year. How do you know when we buy legumes by weight that the year has not passed yet? The best method is to take a bite. If the beans split like a candy, then the expiration date has long expired. If it breaks slightly when bitten, it means fresh.
  Often we throw away legumes because worms have started. To avoid this, add salt to the beans. This way you keep them clean.
• Before we cook the beans, we soak them overnight in advance. Put a double portion when soaking, use 1 portion, put the second in the refrigerator, and next time you will not need to soak it, but you can boil it right away.
• To prevent the cheese from drying out, boil the milk with a little salt. When the milk has cooled, dip the cheese into it and send it to the refrigerator. So it will stay fresh for a long time.

How to save vitamins

1. Foods such as meat, chicken, eggs, and so on are very dangerous to eat raw. On the other hand, we all know that cooked these products lose a significant part of their useful substances.
2. Vitamins such as K and B are very stable and are always preserved when cooked. Vit. A, E, D are very tender, and in order to preserve them, we cook these products in the smallest amount of oil.
3. To reduce the loss of valuable vitamin C, cook fruits and vegetables in as little water as possible. This will reduce the cooking time, thereby retaining the Vit. WITH.
   It is necessary to consume boiled vegetables immediately, because after 24 hours they lose 50% of their nutrients.
4. Carrots and potatoes, boiled in their skins, will retain up to 65% of vit. WITH.

5 foods we eat wrong

Secrets in the kitchen that chefs know will help you cook better.

• The ideal cooking of vegetables - steamed, boiled, in some cases, can damage the valuable vitamins that make up them.
• Steamed broccoli loses virtually none of the cancer-fighting vitamins. This also applies to cauliflower. Steaming these products takes only 4-5 minutes to preserve all their priceless properties.
  Strawberry. Mistake: cut strawberries before eating. That's right - eat it whole. Cut strawberries lose up to 12% vit. WITH.
• Tomatoes. The mistake is to eat it raw. That's right - cook. Tomatoes contain properties that reduce the risk of stroke and prostatitis in men, so these substances increase at cooking temperature.
• Frozen food. Error: usually we try not to use them. That's right - use it. Many people believe that fresh foods contain more vitamins than frozen ones. But it's not. Scientists have proven that in two out of three cases, frozen fruits contained more vitamins than fresh ones. This is due to the fact that a long storage path, until fresh vegetables and fruits reach our table, saves them from many useful components.
• Therefore, urban residents who do not have their own gardens need to use frozen vegetables and fruits in the off-season, which are frozen fresh and contain many useful substances. Conclusion - in winter it is better to buy frozen carrots than fresh ones from the counter.