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 • "To marry a divorced man - what to cook old meat"... This proverb hints at the ordeal of the hostess with middle-aged beef. But rub the meat with dry mustard and rinse in cold water after a few hours. Then it will boil down quickly and be tender, like a young woman.
• You sat down to eat in the dining room, and the meat in the plate is harsh, and the knife is stupid as a sin ... Well, the trouble can be fixed. Take a closer look at how the fibers are located, and cut not lengthwise, not across, but slightly obliquely. Take your lunch break and manage.
• The poor cook seemed to be beating the meat diligently, and fried the chops - the sole of the sole! To prevent this from happening to you, spread the raw meat with a mixture of vegetable oil and vinegar, and after a couple of hours fry it - you will understand that a skillful cook does not need a hammer.
• If you like fried liver, keep in mind that it too "loves" spend 2-3 hours in milk before frying and giving you pleasure.
• Everyone gets stronger from pouring cold water. Unfortunately, this also applies to meat, which useless cooks, baking it in the oven, watered "for juiciness." They don't even know that they need to water them with hot water.
• There is a different poor fellow: he himself is covered in scales, and the fish is poorly cleaned ... I wish he knew that if he put it in boiling water for a few seconds, then the scales will go from the fish, as they say, by itself.
• Do you think it's such a bad habit of fish to fall apart when frying, forgive me, Lord, into porridge? No. It is she who takes offense at the disrespectful treatment. For not allowing her to lie down in wheat flour, and then lie down for another 15 minutes, thinking that everything in this world is vanity ...
• Having bathed in "milk and three waters", Ivanushka the fool, as you know, became a wonderful prince. The crucian carp visited about this (which, of course, you cannot surprise with water) and jumped straight into the milk! Indeed, it turned out to be beautiful then roast, just royal.
• Does a fish need an umbrella? Are you laughing at this old joke? In vain. When fish is fried, splashes of fat fly in all directions. And one smart one covered the frying pan with an overturned colander and it's in the bag, that is, excuse me, in a colander.
 • "Bread and salt!" - people say, wishing each other well-being. What is the salt here? Rather, what does it have to do with it? And here you go, in glass or enameled dishes, if you throw a pinch of salt there, the bread does not get stale for a very long time. The same effect, however, is obtained if you throw peeled potatoes. What a miracle! But "Bread and potatoes!" for some reason they do not speak. Strange ...
• The white bun somehow got into the society of rye odnosum. And only spent the night with a black loaf in one plastic bag. And the next morning everyone found out that her taste was not the same. Who will you lead ...
• If in a cramped tram someone breathes garlic on you, then it is not far to faint. But this is so, by the way. But in general, I remembered that housewives put a chive of garlic in bags of rice and flour - no granivorous creature can stand this spirit either!
• This is about A. Raikin's buffet cheese (remember, "In the Greek hall, in the Greek hall ...") said with conviction: “He's already bent over. It's time to bury him "... Well, if you don't know how to store, you have to "bury"... And the cheese is stored only in a piece, wrapped in a damp cloth and placed in a cool place (preferably 10-15 °). This fabric should be rinsed with fresh water once a day. And if you do not want these hassles - keep in a sealed container where the sugar cube is placed. Open it in a week and make sure that our sweet-cheese is still very tenacious! And you - "bury"...
• How to tame the "sprint" habits of milk, which you gape a little - "runs away" on the stove? But we will grease the edges of the dishes with fat and the boiled milk will have "false start".
• “...He carefully removed the lid from the pan and, dipping his fingers into the cold borscht, took out a piece of meat. If Varvara had caught her husband doing this even in the best times of their marriage life, then Vasisualia would have had a bad time. Now his fate has been decided "... Well, the reader will remember that they divorced later. And which of them is still more to blame? Maybe Barbara herself? Borscht should be eaten freshly boiled, because in a matter of hours it will not contain the most important vitamins. As they say, in someone else's eye ...
• "Bold medals", so colorfully described by satirists Ilf and Petrov, do not suddenly float to the surface of meat or bone broth during cooking. How many hours it is cooked, so much time will emerge. The enterprising applicant for these awards must watch their appearance with a spoon at the ready, because the fat is emulsified from a long boil. But, having collected it on time and completely, we will get the best deep fat. As they say, Paris is worth mass.
• For a clumsy deep-frying fry, the frying pan soon begins to smoke like a steamer. There is only one reason - overheating of fat. This means that the burner flame must be turned down as soon as possible. And if fats are taken "spit" or "Shoot", sprinkle some salt on the pan.
• But back to Paris ...
Damn it, thought Porthos. How sad it is! I respect old age, but not boiled or fried "... Here the musketeer, invited to dinner with the prosecutor, was right, meaning boiled chicken, brutally deprived of the right "Die quietly of old age"... But a little higher we read: “What the hell do they all find in this soup? - thought Porthos at the sight of a pale broth, of which, it is true, there was a lot, but in which there was not a drop of fat, and only a few croutons floated, as rare as the islands of the archipelago "... Is there no Porthos here? neither the author is right. Old poultry produces broth that is more rich, fatty and tasty than young poultry. It's hard to believe that Alexandre Dumas, the father, whose last book is known to be culinary, did not know this.
B.P. Brusilov - Culinary savvy
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