Each housewife wants to preserve the nutritional properties of the products, so that they get into the human body. Let's talk about the basics of processing and storing products.
Potatoes.
Categorically you can not prepare dishes from sprouted or green potatoes. This potato contains a poisonous substance called solanine. Such potatoes should be thrown away. To keep the potatoes from sprouting, store them in a dark cool place.
When peeling potatoes, peel a thin layer, as it is under the skin that potatoes are rich in vitamins, mineral salts and carbohydrates.
If you are cleaning young potatoes, then the easiest to clean the next simple procedure is to lower the tubers first into hot water and then into cold water. So that your hands are not painted from the potatoes in a dark color, wipe them before cleaning with a solution of vinegar.
It is recommended to take the peeled potatoes under a stream of cold water - so it will be cooked faster. If the potatoes are watery, you should dry it in a cool place before cooking, so it will taste better.
After you have peeled and cut the potatoes, it should be thoroughly rinsed with cold water to remove excess starch from it. So potatoes will not burn.
Cabbage.
Do not throw away a stump, it is rich in carbohydrates, vitamins and trace elements more than cabbage leaves. Salads are made from a fagot. To clear cabbage from insects, lower it for a few minutes in salt water. In order to preserve the white color of cabbage when cooking, before cooking it should be kept in a weak solution of citric acid.
Sour cabbage should not be washed before meals to preserve vitamins. In brine, sauerkraut contains as much vitamin C as in fresh cabbage.
Greenery.
Green onion, dill, parsley of celery - useful and tasty seasonings to various dishes. Two bunches of parsley contain a daily dose of vitamin C for an adult. To preserve the flavor and nutritional properties of greenery, you should not cut it, you should cut the greens with scissors.
Dry herbs should be held for several minutes in hot water to enhance its aroma. Wilted greens should be put for one hour in cold water with a few drops of vinegar.
Tomatoes.
If you need to peel the tomatoes from the peel, knead the tomato on the fork and lower it by 3s into boiling water. The skin will burst and easily separate from the pulp.
Bow.
To avoid tears when cleaning the onions, you can put the bulb in the refrigerator or constantly moisten the knife with cold water. To remove excessive bitterness, the onion should be mixed with salt, pour for 10 minutes with water, and then pour out with boiling water.
To give the fried onion a golden hue, roll it before frying in flour.
Other vegetables and fruits.
To preserve the beet when cooking is saturated color, do not completely cut off its root, so that the juice does not flow out during cooking. After a long cooking, the beet is browning. In this case, after cooking it should be put in the refrigerator for the night.
To beans and beans quickly boiled, they pre-soaked for several hours in cold water.
Give a fresh look of flabby apples can be lowered them for several hours in cold water.
Before you can make a compote of dried fruits, they should be washed in cold, not hot water.
That the lemon was more fragrant, before cutting it, it should be lowered into hot water.
Mushrooms.
To dry the mushrooms as fresh, soak them overnight in salted milk. To clean the mushrooms are not black, immediately after cleaning, pour them with cold salt water.
Meat.
The slower the process of defrosting meat, the less nutrient it loses. Defrost meat in the refrigerator, do not thaw the meat in water or in a place that is too warm. After defrosting, the meat should be washed, before frying the meat should be lowered by 20c into boiling water, so that a crust formed on it, which will keep nutrients inside the meat during cooking. To make beef softer and juicy, you should rub it with mustard powder, and after a few minutes wash it off.
To a whole bird carcass, piglet, rabbit baked with a ruddy crust, they should be previously coated with sour cream.
To improve the taste of the liver, you need to soak it in milk before frying. Meat on a bone is fried faster than without it.
For pork to taste better, pierce a piece of meat with a fork in several places before cooking.
Poultry will remain white and tender after cooking, if you pre-rub it with lemon zest or citric acid.
A fish.
Any marine fish must undergo 3 stages of treatment: purification, acidification, addition of salt.
Do not completely defrost the fish, it is easier to handle in the half-frozen state, so its nutritional properties are better preserved. The fillet is thawed in salted water. The skin of the fish is removed with a knife. If the fish is slippery, it should be rubbed with salt. Fish should be cleaned from the tail to the head. If the scales are poorly separated, pellet the fish with boiling water. It is necessary to clean fish from scales, fins, entrails, and then rinse it with running water. Do not leave the cleaned fish in the water for a long time, because it loses its nutritional value. From the waste during cleaning you can cook fish broth.
To remove excess salt from hard salt fish, you should soak it in milk. To acidify the fish before cooking, sprinkle the fillets with a few drops of vinegar or rub it with citric acid. Fish should be cooked in a sealed container. Add salt directly during cooking. The best way to fish is to fry, stew or bake.