- If you cook eggs on high heat, then the protein will be firm, and the yolk is semiliquid. With slow cook - on the contrary.
- Dough better bake, if around the pie to leave emptiness.
- If you decide to boil sea fish, we recommend to lower it into cold water and add carrots, onions, bay leaf.
- If the vegetable oil becomes cloudy, pour in salt (1t spoon per 1 liter of oil), let stand for 3-4 days, and then shake it into another dish without shaking.
- In aluminum dishes you can not keep long sour milk, salted fish, dishes from potatoes and tomatoes and generally you can not keep a hot salted solution or vinegar, because under the influence of alkalis and acids, aluminum is destroyed.
- When pickling cucumbers, add a little dry mustard to the brine - cucumbers will be stored longer.
- After preparing the sauce for the fry, put a piece of oil on the fork and sweep the entire surface of the hot sauce. The formed oil crust (film) will not allow the sauce to dry out for a long time. Sour cream, added to the sauce, will not sit down if mixed with a little milk in advance.
- If you are planning to fry an omelet, stir it in a frying pan with a fork from the edges to the middle - so it will turn out more magnificent.
- Stiffened buns again become crispy, if they are briefly put in a not very heated oven. In addition, you can pre-freeze the buns in the freezer, and then before meals, warm up in the oven.
- To prevent rice from burning during cooking, it does not need to be stirred. Slightly shake the dishes in which it is cooked.
- Beetroot does not lose its color, and the potatoes do not darken, if you add a little vinegar during cooking.
- Milk does not burn if it is boiled in a bowl with a thick bottom, after having rinsed it with cold water.
- Potatoes are put in a saucepan and poured with boiling water at a level no higher than 1 cm above the tubers. Remember, the more water you pour, the more nutrients it will dissolve.
- Cooked beets will be more juicy and tasty if cooked in a peel, without cutting roots and remains of stalks.
- To preserve the color of beet when cooking, put in a teaspoon of sugar or a little vinegar.
- From the point of view of vitamin supply, raw vegetables and fruits are more valuable.
- To preserve vitamin C, spinach should be cooked only 10 minutes, and tomatoes - 5.
- Potatoes, beets, carrots, apples should be cleaned as thin as possible - under the skin of vitamins the most. It is recommended to clean and cut vegetables with a stainless steel knife.
- Peeled and chopped vegetables should not lie: they should be immediately put in a pot where the dish is brewed, or served to the table if you are preparing a salad.
- Vegetables for salad should always be cooked in a peel to save more vitamins. Just do not cook them in one bowl, as they lose their taste and color.
- Sour cabbage, taken from the brine, must be used immediately for food.
- Quail cabbage, even a very sour cabbage, it is better not to wash it, as vitamins and microelements are lost. Before cooking, squeeze it, add sugar or fresh cabbage to taste. In the brine sauerkraut as much vitamin C as in the cabbage itself.