Little culinary tips

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Little culinary tipsIf you add a little vinegar or citric acid during the heat treatment of vegetables, then the loss of nutrients will decrease.

Butter it is not used for frying in Chinese cuisine, as it quickly begins to burn and smoke.

To avoid watery eyes while cutting onions, you need to moisten a knife with cold water and only then cut.

Vegetables cooked in boiling vegetable oil retain and even enhance their original color, lose less nutrients than when fried in preheated oil.

To prevent the fish from burning, the pan must be washed well before frying, wiped dry, heated over a fire and only then pour in the oil. When the oil heats up to 180 ° C, put the fish and fry on both sides until golden yellow.

The less leaves, peels and stems are removed from a root crop or vegetable, the more vitamin C is stored in it.

Rinse vegetables until they are whole, not chopped.

So that the original color of vegetables does not change during cooking, you need to put them in boiling water.

It is not recommended to soak chopped vegetables, as their taste deteriorates and is lost vitamin C.

Tomatoes can be easily peeled off by placing them in boiling water for a minute.

The potatoes should be fried in hot vegetable oil or fat until browned, and then salt. If you salt the potatoes until a crust forms, the juice will flow out of it, mix with the oil, the appearance, taste and color will be lost.

Dark spots are left on the hands when peeling vegetables. To avoid this, you need to moisten your hands with vinegar (or citric acid) before cleaning, let the vinegar dry, and after work rinse your hands with water.

Withered parsley, dill, cilantro, and celery will freshen up again if you put them in vinegar and water for five minutes.
Little culinary tips
You can tell good meat from bad meat by its color. Good meat is red, its fat is white, does not stick to the hands, bone fat is dense, non-smearing. Good meat is elastic, the fossa is leveled after pressing with a finger.

You can get fragrant vegetable oil from sunflower oil. To do this, heat the sunflower oil to 180 ° C, throw allspice grains and fennel or anise into it. Fry over low heat for 3-4 minutes. Such oil can be prepared for future use: cool it and keep it in a glass container in a dark place as it is used.

When reheating meat cooked the day before, sprinkle it with cold water and fry in a little oil over low heat. Then the meat will taste like freshly cooked.

The skin of a chicken, duck or piglet is crispy when poured with cold water at the end of frying.

Second way. Dip the prepared fish in flour and fry in overheated vegetable oil.

Third way. Grease the fish with a beaten egg and fry in hot oil.

The fourth way. In an empty hot frying pan, squeeze the juice of fresh ginger and only then add oil.

Pork interior ghee should not be overheated during frying, since in a very hot state it begins to smoke, which reduces the culinary qualities of the finished dish, the fried product acquires an unpleasant odor of chad and a bitter taste.

Vegetable oil or pork fat spatter less when frying if you put a little salt and chopped onions in the pan.

Vegetable oil with sediment can be clarified by pouring water with vinegar into it (3 tbsp water and 1 tbsp vinegar per 1 liter of oil), boil for 25-30 minutes and then let the oil settle. Pour carefully into another container and use as directed.

The aroma of vinegar can be enhanced by adding a little vodka and a pinch of salt.

If only one half of the onion is used for the dish, then the remaining half will be well preserved if the place of the cut is greased.

To prevent your hands from smelling like fish, you can wipe them with heated alcohol. And if the house has chrysanthemums, you can grind a few leaves between your palms.

If, when cutting fish or poultry, bile accidentally spills, immediately rinse and sprinkle the rancid part with soda, dry yeast or lightly drizzle with alcohol. The remnants of bile are good, they must be washed off with water. Otherwise, the fish or bird will smell unpleasant, and bile is poisonous.

A rather difficult activity - plucking a bird, especially ducks... If 10-20 minutes before slaughtering the bird, give it a dessert spoon of alcohol or vinegar to drink, it will be much easier to remove the feathers.

Frozen fish should be thawed only in cold water, since hot water coagulates the protein contained in the epidermis of the skin and scales, deteriorating the quality of the product. To speed up defrosting, you can add a little salt to the cold water.

So that the river fish does not smell like mud, it is necessary to lower it, already processed, into cold water with vinegar and ground black pepper. Live fish can be placed in a cold salt solution (25 g per 2.5 L of water). The smell will disappear after an hour. If the fish has already fallen asleep, it should be kept in water for 2 hours.

To fish scales cleaned well, the fish must be dipped in hot water (about 80 ° C) for 10 minutes, and then quickly transferred to cold water.

To make homemade noodles tasty, you need to dip them in boiling water and stir immediately, otherwise they will stick together. After that, increase the heat: over high heat, the flour will quickly dissolve, and the noodles will be smooth and elastic. When the water boils, add cold water, bring to a boil again, add cold water and bring to a boil again. The noodles are ready.

Store dry noodles should be dipped in hot water, not boiled water. Cook over medium heat, bring to a boil, pour in cold water. Repeat this operation twice.

Rice should be washed before cooking, but it should not be too long, since the shell covering the grain contains vitamins and mineral salts, which dissolve in water after prolonged washing. For the same reason, it is not recommended to soak the rice or wash it with your fingers.

The most delicious rice is steamed over high heat.

Dill improves the taste of minced meat, chicken, carp and eel, egg and vegetable dishes.

Ground cardamom can be added to tea and coffee, you can also add ground cinnamon to coffee. Cinnamon goes very well with apples.
Little culinary tips
When the dough is kneaded in water, it can turn out to be "weak" - it sticks to your hands, breaks. To prevent this from happening, a little salt must be added to the water for the dough, then it will become elastic.

So that the meat of squid, shrimp and other seafood is soft, a short heating is sufficient - only 1-2 minutes.

Do not allow the garlic to be heated for a long time.

The strong smell of garlic can be reduced by adding a little barberry or cinnamon to the dish.

If the rice is burnt, put it in a warm, humid place for 10 minutes, and the smell will disappear.

Do not dilute salted soup with water. You can improve the taste of the soup by dipping a gauze bag of unleavened rice into it. Bring soup until boiling - the rice will absorb the salt.

Do not store salt, vinegar, soy sauce, other acidic and alkaline foods in aluminum dishes, or leave ready-made dishes in them: dishes and food deteriorate.

If the aluminum dish is not used for a long time, it is necessary to grease it with a thin layer of vegetable oil and put it in a dry place - this will keep it tidy for a long time.

Contaminated aluminum dishes are cleaned with a cloth, and when heated, with paper.

To wash a bottle of vegetable oil, pour water and soda into it and shake it vigorously. If the oil is dry, you can use eggshell vinegar to clean the dishes.

Choux pastry does not absorb oil well, so its consumption should be low.

If, when cooking rice, add a teaspoon of salt and vegetable oil to the water and boil, then the rice will turn out to be especially tasty and aromatic; adding lemon juice to the water will make the rice white, soft, and crumbly.

Rice broth has many beneficial properties. For example, if you boil the water in which the rice was cooked in a new cup, bowl or glass, then they will not split for a long time. Rice broth is an excellent way to wash dirty dishes.

A pod of hot red pepper cut in half will prevent worms from growing in rice (2.5 pods of pepper are enough for 5 kg of rice).

If fresh raw carrots are seasoned with vegetable oil, the human body will assimilate about 60% of the carotene it contains, without oil - only 6%.

Garlic will survive well if it is peeled, put in a dry jar, covered with sunflower oil and refrigerated. The resulting scented oil can then be used in the preparation of various dishes.

The finer the vegetables are cut, the more aromatic substances they release when stewing.

For cleaning vegetables, you need to use stainless steel knives, since vitamin C is destroyed by contact with iron.

It is recommended to wash dishes containing dough or a mixture with eggs first with cold water, and only then with hot water.

If you need to dissolve flour in water or milk, do not put it in liquid, but rather gradually pour liquid into flour and stir.

To prevent the dough from sticking to your hands, moisten your palms with sunflower oil before kneading it.

The fishy smell from pans, pots and cutlery will quickly disappear if you rub them with slightly warmed salt and then rinse with water.

The smell of onion can be easily removed from knives by rubbing the razor over raw carrots and rubbing lightly with salt from your hands.

You can get rid of the smell of garlic from the mouth by chewing dry green tea.

When preparing minced meat, it is better to do without a meat grinder, using a cleaver knife. Meat cooked in this way is much tastier, since each small piece contains juice that would not have survived if the meat were passed through a meat grinder.

Zhogoleva E. E. Chinese cuisine


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