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Helpful tips for hostesses in the kitchen

Our folk culinary secrets will be useful for every host, as many gather and pass on to each other from mouth to mouth. Simple tricks and tips in the kitchen will make cooking easier and the dishes will taste even better. Simple but useful tips for hosts on cooking, we share. So, useful tips for cooking major dishes.

Helpful tips for hostesses in the kitchen

  • Never leave a laurel leaf in a cooked soup.
  • Add thickened garlic at the end of the cooking process.
  • Stir the soup only slowly in a circular motion.
  • Iodised salt is best used when preparing dishes without heat treatment – i.e. put it in the salad, but it is not recommended to salt borscht, soup and other dishes with iodised salt.
  • Put a few slices of garlic in sunflower oil. Let it stand for a while and then dressing the salad with it.
  • If you have over-salted the soup or borscht, put the whole peeled potatoes in it. The potatoes will absorb the extra salt.
  • Salt in the salt cellar doesn’t wet if you put some rice grains in it.
  • To prevent raw eggs from bursting out of the fridge while boiling, you should add one spoonful of salt to the boiling water. If even the eggshell cracked, the egg’s contents wouldn’t leak out anyway.
  • When boiling vegetables, it is advisable to add some lemon juice to the water.
  • When boiling vegetables, you should put them in boiling water.
  • The smell of fish or onion from dishes or cutting boards can be eliminated by rinsing them with water with table vinegar 9%.
  • The greens on the pizza when baked will not lose their taste and colour if it is first lightly dipped in vegetable oil.
  • Normal flossing (without various flavourings and impregnations) is ideal for cutting soft products: cakes, cheese, etc.
  • If you want your eggs to be lush, add two spoons of cold water to a glass of eggs and then whisk well.
  • If you want to bake or fry meat with a golden crust on it, you should first coat it with honey.
  • Onions will not be bitter if you put them in a colander and give them boiling water immediately after slicing.
  • Skins of young potatoes will be easy to clean if you put them in salt cold water for a while before cleaning.
  • The liver (liver) will be softer if you sprinkle it with sugar before frying.
  • White wine in the sauce can replace 2 pieces of sugar dissolved in a small amount of table vinegar.
  • If you add a pinch of salt to your coffee before the end of brewing, you can get a drink with a special taste and aroma.
  • Ready-made vegetables should be immediately taken out of the broth.
  • You can squeeze more juice out of the lemon by first eating it with boiling water, then roll it around the table with your hand, cut it and then squeeze the juice.
  • The beetroot will not lose its colour if you boil it in water with sugar (a little) and apple vinegar (a couple of drops).
  • Beans and peas will boil faster if you soak them in cold water at night.
  • Eggs must be washed in cold water before boiling to prevent them from bursting. Some people also recommend not boiling eggs directly from the fridge, but to put them in the fridge before boiling a little warmer to room temperature.
  • To keep the eggshells from escaping easily from the squirrel, cool the eggs down immediately after boiling by placing them in cold water.
  • Vegetables in soups and borscht should be washed and cleaned immediately before placing them in the broth. Preparation is not appropriate, as vegetables become dry and lose their nutrients, including vitamins.
  • Potatoes will fall apart during cooking if boiled in salt water with the addition of a few drops of table vinegar.
  • When preparing the sauce, it is recommended to add some milk to the sour cream, then it will not collapse.
  • Fried potatoes must be salted at the very end, otherwise they will lose their shape and taste.
  • Eggs are better preserved when stored with the blunt end upwards.
  • Sliced onions will stay fresh longer if you put them on a saucer, which is sprinkled with salt beforehand.
  • Milk will not burn when cooked if you rinse the pot with cold water before cooking and cook it on medium heat.

Useful tips from home cooking

  • It takes five to ten minutes to boil the boiled carrots to taste good. Like other vegetables, the carrots are cooked on good fire and salt only at the end of the cooking process.
  • To make the rice crumbly, you should soak it for 30 minutes in cold water before boiling.
  • To prevent the salt from getting wet during storage, you only need to add a few grains of rice to the salt.
  • Rice will not boil if it is lightly fried, but then it will not increase in size when boiled.
  • To prevent the milk from running away, throw a piece of sugar in it and cover it, stirring it every 3-4 minutes.
  • Dried mustard on the lid will protect the tomato paste from mold.
  • The rice will be transparent if you put it in boiling water for 5 minutes.
  • The rice will be white and crumbly if boiled in a special way: put it in boiling salt water, add a couple of drops of lemon juice or dissolved in water of citric acid, and do not cover the pot with rice while boiling the lid.
  • Vegetable soups will be thicker if you add some lightly fried flour. And the taste can be improved with sour cream, milk or cream.
  • To prevent pasta and rice from sticking together during cooking, add a little olive or sunflower oil to the water in which they are cooked, and after cooking, dine them in a colander with cold water.
  • That the cabbage for stuffing has not lost its color and did not become brown, you should dine it with boiling water, and then pour it for a minute with cold water, then squeeze it and fry in a pan.
  • Faded greens (parsley, dill) will become fresh again if you put them in water, which is a little diluted with vinegar.
  • Potatoes will cook faster if you add a little oil to the water.
  • To make boiled vegetables more tasty, put them in boiling water while boiling. If you want the broth itself to taste better, boil the vegetables for it by putting them in cold water rather than in boiling water.
  • Buckwheat porridge will taste better if it is first fried in a frying pan or oven for just a few minutes.
  • Fill the frozen meat with a small amount of vinegar to make it gentle and tastier, and defrost more quickly.
  • To ensure that the milk in the package or jar does not sour, add a pinch of salt immediately when opening the package – the salt will keep the milk fresh for a longer period.
  • Mustard, which has been diluted on milk, not on water, will be better preserved and will not dry out.
  • In minced meat it is recommended to add some sugar (based on: a tablespoon of sugar per 1 kg of minced meat). Cutlets, chebureks, white meat and other meat products will always be very juicy. In minced meat it is also recommended to add dry celery to the main spices (pepper, salt). Celery improves the taste of the meat.
  • Skins of lard are well added when boiling cold from any meat. Cold lard skins get thick, because the skin is a lot of gelling agents.
  • A special interesting taste can be given to the vinaigrette, if you add 1 tablespoon of milk and 1 teaspoon of sugar.
  • Schi, soup or borscht will taste better and more intense if you boil the whole potato in them and then stretch it right in a pot or frying pan.
  • Some mistresses recommend to cook whole washed and peeled beetroot in the broth when cooking borscht. Take the cooked beet out of the broth, grate it on a coarse grate and add it to the cooked borscht, bring it to the boil and turn it off. The borscht will have both colour and taste just fine!
  • To preserve the flavour, aroma and colour of fresh berries when preparing kissel, you should boil only the squeezed berries filled with water and add sugar and starch to the resulting syrup. Pour the juice already in the ready kissel when it is removed from the fire.
  • Pass slightly yellowed or windy lard through a meat grinder and put it in a clean dry jar. Store lard in a fridge and can be added to borscht or cabbage if necessary. To do this, it is better to grind the fat in a garlic mortar and add this dressing to a ready-made borscht (or shij), stir and turn off the fire.
  • Sour cream will taste like mayonnaise, if you add to it a grated yolk of boiled twisted egg and just 1 teaspoon of mustard.
  • To make the porridge crumbly, you need to take two glasses of water on a glass of cereal. Some people recommend that you put the cereal in boiling water.
  • Bitter cucumbers should not be thrown out immediately. Bitterness can be removed in a simple way: put the bitter cucumbers in the milk by adding a little sugar beforehand.
  • Cooked vegetables should not be left in the water where they were cooked: they will become watery and unpalatable. Immediately after boiling, the vegetables should be placed on a colander.
  • Apples for salads will not darken immediately if you put them in cold, slightly salty water.
  • Add chopped garlic at the end of the cooking process. The meat broth should be salted half an hour before the end of cooking, the fish broth at the beginning of cooking, and the mushroom broth at the end.
  • To make the new broom last longer and not break, it should be soaked in hot salt water for 2-3 hours.