Cooking tips. Culinary Tricks Useful Cooking Tips

Everyone wants our dishes to be always appetizing and tasty, but sometimes it's not enough to find interesting recipe, buy fresh quality food and prepare food,

even if with a soul. And dishes prepared according to the same recipe by different home chefs usually differ in taste and appearance. Why?

But because everyone who cooks food has his own little culinary tricks, which he uses, conjuring in the kitchen. And so, mixing the ingredients in a different order or adding a completely drop of something not included in the recipe, he gets what seems to be the same dish, but much tastier! And there are a great many such tricks!

Let's get to know some of them so that the food we cook is always tasty, desirable and delights our loved ones even more:

Broths, soups and borscht

Delicious broth. If you want the broth to be tasty, you need to start cooking vegetables in cold water.

Mushrooms in the soup. A few fresh chanterelles added to any soup will make it taste better.

Adding greenery. The chopped greens are put into the finished dish at the very end, the ideal option for preserving vitamins is to add the greens and turn them off immediately.

Cognac in broth. The meat in the broth will cook much faster, and the broth itself will taste more piquant if you add a few drops of brandy to the water at the very beginning of cooking.

Bay leaf. Never leave bay leaves in your soup. It is good at cooking and then at the end, and then only spoils the taste.

Ice in broth. Do you want the broth to be transparent? Dip an ice cube into it after boiling, and then bring to a boil again.

Foam. If you did not remove the foam from the broth in time and it sank to the bottom, pour a glass of water into the pan. The foam will rise and can be removed.

Onion peel. Decoction of onion skins can be used to color broths. This increases their nutritional value, enriches them with vitamins and improves appearance.

Preparing vegetables. Vegetables are peeled or washed just before they are dipped in the soup.

Seasonings. V chicken bouillon do not add any seasonings, only onions and carrots. Otherwise, it will lose its taste.

Clear broth.To obtain a clear meat broth during cooking, you need to put washed eggshells in it. Strain the finished broth.

Delicious borscht. When frying vegetables, add not only salt, but also sugar to them before being ready, as well as a little acetic acid, which will preserve the color range of vegetables, and also add a piquant sourness.

Delicious okroshka. Chopped green onions should be grated with yolks before mixing with slices. If you prepare kvass for okroshka yourself, then add rusks from Borodino bread or other black varieties with aromatic additives to it. Do not forget to add mustard to okroshka.

Blanks

Long-term storage of lemons. Lemons keep well in dry sand and should be stacked so they don't touch each other. You can also put a bottle in a 3 liter, first wash each lemon, wipe it dry, then wrap it in a paper napkin. Close with a plastic lid and put on the bottom shelf of the refrigerator. If you like sweetened lemon tea, then the lemons should be cut into wedges, dipped in sugar syrup, placed on parchment and in the oven to dry. Do not close the oven door. After the oven, keep in the air under gauze and put in a paper bag or also in a glass jar. It's delicious! Believe me!

Long-term storage of carrots. Carrots can be preserved for several months if they are sprayed with an aqueous extract of dry husks. onions.

Crispy cucumbers. To make pickled cucumbers crunchy, add leaves of amaranth herb, and of course horseradish, currant, cherry leaves to the jars.

Sausage and meat products

Delicious sausages. Sausages will taste better if they are not boiled, but coated with mustard and then fried in sunflower oil over low heat.

Cereals and pasta

White rice. To make the rice white and crumbly, pour it into boiling salted water, add a few drops of lemon juice or dissolved in water citric acid... Do not cover the dishes in which the rice is boiled.

Frying rice. So that the rice does not boil over, it can be fried a little, but it should be noted that in this case it will not greatly increase in size.

The milk won't run away. So that the milk does not run away, you need to throw a lump of sugar there and cover, stirring every 3-4 minutes. In general, the addition of sugar insures milk from escaping.

No sticky pasta and rice. To prevent rice or pasta from sticking together during cooking, you need to add a little vegetable oil to the water. There is also advice from the chefs that before cooking the pasta, rinse it under running water and also add vegetable oil when cooking.

Transparent rice. To make the rice transparent, you need to put it in boiling water for 5 minutes.

Loose rice. To make the rice crumbly, soak it in cold water for 30 minutes before cooking. This is done in the East when cooking pilaf.

Rice vinegar. Pour a tablespoon of vinegar into the water in which the rice is cooked - and the rice will become snow-white and crumbly.

Oils and fats

Butter for frying. Butter does not darken during frying if greased on a hot pan vegetable oil.

Oil does not splatter. To avoid splashing the oil, lightly sprinkle the bottom of the pan with salt before frying.

Food storage. All products should preferably be stored in a dark place. Direct sunlight is especially harmful to fats - they quickly go rancid. Due to the fat content, halva, mayonnaise, chocolate are afraid of light.
Under the influence of light, vitamins are rapidly destroyed in milk and many products.

Milk and dairy products

Sour milk quickly. If you put a piece of bread in milk, it will quickly turn sour. For homemade yogurt, add sour cream to warm milk, wrap and let stand. Delicious and chilling for the summer.

Prepare with powdered milk. Powdered milk should be sieved beforehand. And it is divorced in water 60-70 degrees.

Will not burn. To prevent the milk from burning during cooking, rinse the pan with cold water and cook over medium heat with added sugar, as described above.

The cheese won't dry out. To prevent the cheese from drying out, it is enough to put a lump of sugar on a plate of cheese and cover with another plate.

Meat and poultry

Boiled meat taste. Boiled meat will be more tasty and juicy if it is dipped into boiling water instead of cold water, and at the same time it is cooked in a large piece, not in pieces.

For softening tough meat when cooking, it is useful to add ready-made mustard (1 tablespoon per 1 kg of meat) to the water when laying the meat. After 40 minutes of boiling, the taste and smell of mustard completely disappear. After boiling, the meat turns out to be much softer and juicier. The broth acquires a pleasant pungent aftertaste (not like the taste of mustard), but it becomes a little cloudy due to the presence of the smallest particles of mustard powder in it (if desired, the resulting hot broth can be clarified by filtering through a cotton cloth folded in half, but this is not at all necessarily).

For tenderizing meat pre-grease it with ready-made mustard for 15-20 minutes (with its subsequent removal), then breaded in the usual way.

Chicken cutlets can be breaded in bread crumbs (fresh white bread finely crushed with a knife). Frying with fresh breads requires significantly more oil, but these are tastier.

Honey for meat. To fry or bake meat with a golden crust, it must be coated with honey.

Soft liver. The liver will be soft if sprinkled with sugar before frying. And the main point is not to overexpose on fire.

Soft meat. Chops will be softer if you grease them with a mixture of vinegar and vegetable oil 1-2 hours before frying. Do the same for the grilled meats. Although vinegar is a controversial issue. Many do not recommend it, including myself. (on the website, look at the “kebabs” tag. There are many recipes for marinating meat)

Film from the liver. Dip your fingers in salt to make it easier to remove the film from the liver.

Gutted bird. Non-gutted poultry can be stored longer than gutted poultry.

Mixed minced meat. The most delicious dishes are those that use mixed minced meat: meat with raw potatoes, carrots, meat broth, canned corn, mustard.

Dishes with water in the oven. To prevent the meat from burning and becoming dry, put dishes with water in the oven.

Juicy cutlets. To cook delicious juicy cutlets, add equally finely chopped raw and lightly fried onions and some raw potatoes to the minced meat.

Old chicken. Old chicken will cook faster if, after boiling for 20-30 minutes, immerse it in cold water for 5-6 minutes. By the way, it is also recommended to cook beets.

Frying temperature for cutlets. For the first minute of frying the cutlets, the fire should be strong so that the crust seizes and prevents the juice from flowing out. But then you need to bring the heat to medium and, turning the cutlets, increase it again for half a minute. Meat is also fried.

Reduce the toughness of the meat. Soaking in vinegar, kvass, sour milk, cucumber, cabbage, or beetroot brine is a reliable way to soften tough meat.

Beverages

Boiling coffee. Do not let the coffee boil: the taste and aroma will disappear. If you nevertheless overlooked, immediately remove the coffee pot from the heat and pour a few drops of cold water into it.

Kissel from fresh berries. To preserve the taste, aroma and color of fresh berries when cooking jelly, do not boil the juice squeezed from the berries. Boil only squeezed berries filled with water and add sugar and starch to the resulting syrup. Pour the juice into the finished jelly when it is removed from the heat.

Starch in jelly. When preparing jelly, diluted starch should be poured not into the middle of the pan, but closer to its walls.

Cool the compote quickly. To quickly cool a hot compote, you need to put a saucepan with it in another, large dish, fill it with cold water and add a little coarse salt to the water.

Salt for coffee. A pinch of salt added to the coffee before the end of brewing gives the drink its special taste and aroma.

Vegetables, fruits and mushrooms

Fragrant prunes. Prunes will turn out to be much more aromatic if they are pre-soaked in black tea or in plum juice.

Fry potatoes quickly. To make the potatoes fried faster, they should be dipped raw in hot water for a few minutes.

Peel the tomato quickly. In order to quickly and conveniently remove the skin from a tomato, you should put it in boiling water, and then in cold water.

Cooking legumes. Beans need to be salted when they are very soft, otherwise they will not boil over. Add tomatoes or tomato paste (anything that contains acid that slows down cooking) only after the legumes are cooked.

Boiling mushrooms. It is better to cook mushrooms over moderate heat, then they will not become tough and flabby.

Boiling potatoes.

Cooking beets. After boiling, drain the water, pour cold and so on 3 times. Beets will cook much faster.

Whip mashed potatoes. It is better to beat mashed potatoes by hand. Whipped in a mixer becomes fluffy, but quickly loses its flavor.

The taste of mushrooms. Mushrooms in dishes are tastier the finer they are cut. In order not to drown out the taste of mushroom dishes, do not put spicy seasonings in them.

Delicious carrots... For a carrot to have a good taste, it must be cooked for 5-10 minutes. Carrots, like other vegetables, are boiled over high heat and salted at the end of cooking.

Delicious vegetables. If you want to get delicious vegetables when cooking, you need to put them in water after the water boils.

Fried cabbage. Chop the cabbage for the filling, first pour over boiling water, and then pour cold water for a minute. Squeeze well and fry in a pan. Then the cabbage will not lose color, will not turn brown.

Cooking legumes. To shorten the cooking time of the legumes, you must first soak them in cold water for several hours. Cook beans and beans at a low boil in a sealed container. And since beans quickly burst, it is better to cook it like beets ... the water boils, drain, pour cold and until it boils. Cooking in this way has been verified by me personally.

Jacket potatoes Jacket potatoes will peel much faster if they are poured over with cold water immediately after boiling.

The potatoes will not darken. Rubbed raw potatoes stir immediately with a little milk, otherwise it will darken.

Lemon and boiling water. When serving lemon for tea, simply pour boiling water over it. This will bring out the scent more strongly. And don't put lemon in a cup before pouring tea. The opposite should be done.

Puree milk. Mashed potatoes should not be diluted with cold milk, it is better to first bring it to a boil. Dilute mashed potatoes only with warm milk, pouring in a little, so that no lumps form.

Frozen potatoes. Frozen potatoes will regain their taste if, before peeling, pour it with water and vinegar for 15-20 minutes. And it's better not to cook anymore, my advice, it will be glass.

Rinse potatoes before frying. Before you start frying the sliced potatoes, they must be rinsed with water - this will remove the starch, and the slices will not stick together and will not stick to the bottom. And yet, so as not to stick, it must be dried.

Sprouted potatoes. Sprouted or greened potato tubers should only be boiled peeled, as they contain a very harmful substance - solanine. Along with the peel, remove a significant layer of pulp, and also remove green areas and eyes.

Cook the beets quickly. Beets are cooked for a very long time - 3-3.5 hours. And you can cook it for only an hour, then remove it from the heat and put it under running cold water for 10 minutes. The beets are ready.

Fresh mushrooms. Pour salted boiling water over fresh mushrooms and they will not spoil within 24 hours.

Fresh mushrooms from dry. To make dried mushrooms look fresh, soak them in salted milk for several hours.

Soda for cooking carrots. In order for the carrots to retain their color better and cook faster, you need to add a pinch of baking soda.

Salt the fried potatoes. The potatoes should be fried in a very preheated skillet and salted when the slices are browned on all sides. If the potatoes are salted earlier, the juice that has flowed from it will mix with the fat and the slices will lose their color, taste and shape.

Salt on a cracked tomato. To prevent a burst tomato from becoming moldy, sprinkle a thick layer of salt over the crack.

Bulb safety. To prevent the cut onion from drying out, place it in a saucer, cut on top of salt.

Old potatoes. Old potatoes will taste better if you add a spoonful of vinegar, 2-3 cloves of garlic and bay leaves during cooking, or boil them in broth. The older the potatoes, the more water is required.

Remove the bitterness of the onion.

The beans will not darken. If you want the beans not to darken during cooking, cook them in an open saucepan.

Crisp... To fry crisp potatoes, pour cold water over them, pat dry on a paper towel, and place in well-heated oil. You need to salt it at the end of cooking.

The color of the mushrooms. Fresh mushrooms will not turn black if you put them in cold salted water right away.

So that your hands do not turn black. If, before peeling vegetables and fruits, you moisten your hands with vinegar and let them dry without wiping, they (in the sense of a hand) will not turn black.

Condiments and spices

Recover dried mustard. If the mustard has dried up, it is easy to save the situation, for this add a few drops of vinegar to the mustard and stir well.

Restore the freshness of the greenery. Withered dill and parsley will be fresh again. if you put them in water slightly diluted with vinegar.

Sorrel replacement. Sorrel is easily replaced with nettle or spinach with citric acid added.

Using thyme. Thyme gives dishes a peppery-spicy taste with a camphor flavor. It should be consumed in small quantities with stewed and fried meat dishes, beans, peppers and eggplants. Perfectly preserved in dried form. It is added to various dishes of baked meat and fish, as well as to marinades and even to sweet creme brulee: thyme gives it a special piquant taste.

Slicing greens. Parsley, celery and dill are best cut, not chopped; chopped greens quickly release and lose aromas.

Horseradish processing... Horseradish can be minced if finely chopped beforehand.
Horseradish can be easily grated if left in cold water overnight.

Preparing cardamom. For use, cardamom must be peeled from the white shell, and then crushed with sugar.

Preparing the cinnamon. Before using, cinnamon should be dried a little on the stove and then pounded with sugar.

Preparing fresh herbs. If in front of you are not dry, but fresh spicy vegetables and herbs, then before proceeding with their processing, they must be thoroughly washed. They are cut quickly and only on a porcelain board, which retains their juice and aroma.

Basil application. Basil. Basil leaves are placed at the very last moment. Store in oil, vinegar or fresh frozen.
Basil is a part of almost all vegetable dishes, both Mediterranean and any southern cuisine: without it, it is impossible to imagine a single sauce or salad.
Basil is also served with all types of pasta, poultry, eggs and some types of fish.
It is often paired with onions, garlic and tarragon. Basil-rich dishes are best seasoned with olive oil.

Application of bay leaves. Laurel berries are inedible. The leaves are dried, preventing them from darkening, otherwise they may lose their aroma. Laurel leaves refresh the air in the house and flavor dishes. Laurel is necessarily a part of the spices used in the preparation of stews (no more than one or two leaves). When cooking soft-boiled eggs, try tossing one leaf of lavrushka in boiling water - and the eggs will suddenly become more fragrant. Bay leaves are placed in soups 5 minutes before they are ready, in the second - 10 minutes. Otherwise, the food may taste bitter.

The use of chives. Store in the freezer in winter. This fragile and graceful herb goes well with all herbs and vegetables. It gives a unique taste to fermented milk products and egg dishes.

Lemon balm application. Lemon balm is used fresh for the preparation of vegetable salads, vegetable sauces and soups.

The use of mint. Store dried or frozen. Mint gives an unusually fresh taste to salads of cucumbers, tomatoes, fruits. The British consider mint to be an excellent seasoning for roast lamb. Chopped mint added to mayonnaise adds a special flavor to shrimp and crayfish dishes.

The use of parsley. Store dried. Parsley should be preferred as it has a stronger flavor.
Parsley is perhaps the most popular of the garden herbs, as it goes well with almost all dishes: salads, meat, poultry, vegetables and ... butter. Parsley can be rinsed not with cold water, but with warm water. This will make it even more fragrant.

Application of rosemary. Store dried. Rosemary, which has a persistent fragrant aroma, is added everywhere! It is good in any spice mixture. If you cover the bottom of the pan with rosemary, you can cook small fish without adding fat. It will become much more fragrant. Rosemary also enhances the flavor of any fruit salad.

The use of dill. It goes well with fish dishes, with fresh cucumbers and boiled asparagus. Seeds and greens are usually dried for the winter, although the greens can still be frozen, salted, or pickled in vinegar.

The use of savory. Garden savory is best added when cooking. It goes well with dishes made from beans, cabbage and potatoes, as well as canning cucumbers.

Garlic application. Garlic for seasoning should be used carefully, as it interrupts the flavor and smell characteristic of the dish.
Finely chopped garlic is best added to food 3-4 minutes before serving, when the fire is already off.

Tarragon use... Canned in vinegar or oil, or stored in the freezer.
A sprig of tarragon placed inside the chicken gives the meat a unique flavor. Tarragon, put in vinegar or added to a bouquet of herbs when pickling cucumbers, significantly improves their taste. But tarragon has such a strong scent that it can drown out the aromas of other herbs and spices.

Sugar instead of wine. 2 lumps of sugar, previously dissolved in a small amount of vinegar, can replace white wine in the sauce.

Freshness of greenery. Parsley, dill and mint will stay fresh for several days in dry weather when placed in a tightly closed dry container.

Dry salt. To prevent the salt in the dishes from moistening, add a few grains of rice to it.

The color of the dish. Saffron and basil greens will give the dish bright colors.

Fish and seafood

Potatoes in a frying pan... To eliminate the strong odor when frying fish, put 1 raw potato, peeled and cut into slices, in vegetable oil.

Blot the fish. The fish will not fall into pieces and will acquire a golden crust if wiped with a towel 10-15 minutes before frying and immediately salted.

Salads and snacks

Cooking green peas. Green peas are also recommended to be boiled in water without salt.

Boiling potatoes. Peeled potatoes are also placed in boiling salted water, it should be covered with water no more than 1 cm, to improve the taste of the potatoes, you can put bay leaves, dill, a couple of cloves of garlic, onions and a slice of celery root into the water (your choice).
Boil potatoes over moderate heat, then it swells evenly. To cook the potatoes faster, put a small piece of butter in the water.

Cooking salad vegetables. It is better to cook vegetables unpeeled, with a pinch of sugar to improve the taste, and bake beets, they will retain their juiciness and rich color, not to mention vitamins.

Cooking beets. If you are boiling beets, put them in boiling water without salt so as not to spoil their taste, to maintain juiciness, do not peel them or cut off the roots. To preserve the color of the beets, you can add 1.5 teaspoons of sugar to 2 liters of water. And as described above, so that the beets cook faster, after boiling and boiling for 5 minutes, change the boiling water with cold water and continue cooking.

Radish taste. To soften the bitter taste, grated carrots can be added to the grated radish. In the East, the sliced radish is kept in cold water - the bitterness disappears.

Laying vegetables. Put vegetables in portions in boiling water so that the water boils constantly.

Lemon peels. Lettuce with mayonnaise and vinaigrette will taste especially good if you put a lemon crust in them for a short time before serving.

Onions for salad. Onions will lose their bitterness and will be much tastier if, after slicing, put in a colander and pour over boiling water.

Milk in vinaigrette. If you want the vinaigrette to acquire a delicate and pleasant taste, pour a tablespoon of milk into it and add a teaspoon of granulated sugar.

Peeling a tomato. To peel the tomatoes, pour boiling water over them and then immerse them in cold water.

Dishes for cooking vegetables. The dishes in which vegetables are boiled should be tightly closed with a lid, there should be a small space between the surface of the liquid and the lid.

Sauerkraut salad. In sauerkraut salad, instead of apples, you can put slices of oranges or tangerines.

Grapefruit juice for dressing. You will get a more delicate and aromatic dressing for vegetable salads if you use freshly squeezed grapefruit juice instead of vinegar. Careful with the partition - it will give bitterness.

Salt salads. Salads from fresh vegetables should be salted just before serving; vegetables produce a lot of juice.

Salt in the salad. Vegetable oil should be added to the salad only after the salad has been salted, vinegar and pepper have been added (salt does not dissolve in oil).

Vegetable temperature. You cannot combine warm vegetables for a salad with cold ones, the salad will quickly deteriorate.

Remove the bitterness of the onion. To remove the bitterness of chopped onions, mix with salt and cover with cold water for 5-10 minutes. Or put it in a colander, pour over with boiling water, and then with cold water.

Sauces

Fragrant sauce. For vegetable sauces, vegetables are boiled at the beginning, and only at the end of cooking spices are added to them. In this order, the sauce will retain its flavor and be more flavorful. Vinegar, tomato juice and puree, and citric acid are added at the end of the boil, as they slow down the cooking.

Replacing mayonnaise with sour cream... You can easily replace mayonnaise with sour cream by adding pounded yolk of a hard-boiled egg and a teaspoon of mustard.

Sour cream in gravy. If you add a little milk to the sour cream, it will not curl in the gravy.

Preservation of tomato paste. To protect the opened tomato paste from mold, you need to put a little dry mustard on the lid.

Bread and baked goods

The freshness of the bread. In order for the bread to be always fresh, it must be kept in a closed porcelain or enamel dish.

Storage of bread. It is not recommended to store black and white bread together, because from such a neighborhood the taste white bread deteriorates because it easily absorbs the smell of black.

Eggs

Beat the protein. The egg white will whip into a fluffy foam faster if it is pre-cooled and a few drops of lemon juice or a little citric acid are added. WITH yolk they do the opposite - he loves warmth and sugar.

Determination of the freshness of eggs. If you are in doubt about the freshness of the eggs, pour about 10 cm of water into the container and lower them there. Fresh eggs will remain on the bottom. If only one end of the egg has risen, then they should be used first.

Lush scrambled eggs. To make the eggs lush, you can add two tablespoons of cold water to one glass of eggs and beat well.

Temperature when boiling eggs. With intensive fast boiling of the egg, the white turns out to be harder, and the yolk is more liquid, and with slow cooking, on the contrary, the yolk will turn out to be harder, and the white more liquid.

Egg whipping temperature. Egg yolks should be rubbed with sugar in a warm place in china, whites, like cream, on the contrary, whip well in a cold place.

The integrity of the eggs. So that the eggs do not burst during cooking, they must be washed beforehand in cold water and add salt.

Egg boiling time

Content

If the hostess asks her household members what the ideal dish should be, most likely, she will receive the answer: “tasty and aromatic”, “cooked with a soul”, “unusual”. And the hostess will add from herself that such a dish should be prepared quickly so that there is time for other things.

Achieving the ideal is easy: use culinary tips and tricks to enhance the flavor, intensify the aroma, save time, and experiment successfully.

Improving taste

Oh, what a scent!

Not a minute in vain

After a working day, there is so little time left before bed, but you want to properly enjoy your vacation, have time to devote time to your family, take up a hobby or just watch a movie. At the same time, you don't want to spend even an hour on constant cooking. Save valuable time with helpful cooking tips.

Let's do an experiment?

At your leisure, browse culinary blogs, explore the cuisines of the peoples of the world, mark what you would like to cook. Look for new flavor combinations. For example, who would have thought that meat and coffee would make a great roast?

By secret

The hostess in the kitchen will be helped not only by culinary advice, but also by small technical tricks that make the work more comfortable.

Skills and skills in cooking come with experience. Discovering new recipes for yourself, you try and make mistakes, consult with your friends, mothers. If you memorize some simple cooking tips and tricks, you can quickly improve your skill level in preparing the perfect dishes.

Apple Dishes

Stewed apples

Hollow out the core from 6-10 apples, then remove the skin, cut each apple into 4 parts, put in a saucepan, put 1 tablespoon of oil, add 3-4 tablespoons of water, sprinkle with a little sugar, cover, simmer until soft. You can also cook dried apples this way.

Apple meringue

Bake 5 large apples, rub through a sieve, add 1.5 cups, that is 3/4 lb., fine sugar, stir in a saucepan for at least two hours, overlaid with ice or snow, until the mixture is white and thick enough to the spoon could stand upright in this mass; then put the cake on the paper with a spoon or fill with this mass small paper boxes 2 inches long, almost 5/8 inches wide and high, insert into the oven, in a light heat, so that they dry completely; then remove the pieces of paper, put the cake on a dish and again in a warm oven, where they should stand until the vacation. There will be 35 pieces.

Apples with jam and almond milk

Take 3 pounds of good, medium-sized apples, core out each apple, then peel, rub with lemon, stuff with any jam, preferably raspberries or cherries. Place apples on a round dish and pour over almond milk made from a cup of almonds and 1.5 cups of water. Without straining the milk, pour over the apples, put in the oven, in a very free spirit. When baked, serve.
Take: 3 lb. apples, 1/4 lb. almonds, 1 stack. jam, 1/2 lemon.

Apple charlotte with croutons

Take a stale roll, wipe the crust on top, cut into thin slices, moisten them with wine and sugar, sprinkle with cinnamon, if you like, dry; put them on the bottom and sides of the pan, buttered; or butter these croutons and fry them lightly at first. Peel 8-10 sweet and sour apples, chop finely, fill a saucepan with croutons lined with them; sprinkle each row of apples with sugar and cinnamon, pour in a little wine and sugar, cover with the same croutons and a lid on which you can put several hot coals, insert into the oven.
Serve, place gently on a serving platter, pour over whoever wishes with syrup made from 1.5 cups water and 1/4 or 1/2 pound sugar with lemon zest.
Take: 5/8 lb., i.e. 1.25 rolls, 3 lb. apples, 1/2 stack. sugar, cinnamon, 2 glasses of sauternes or sherry; for syrup - 1/4 to 1/2 lb. sugar and lemon zest.
Fried apples

Apples 5-6 pcs., Wheat flour 2 tbsp. l., sugar 2 tbsp., juice of 1 lemon, vegetable oil 3.5 tsp.

The apples without the skin and core are cut into four parts, breaded in flour and fried in heated oil. Fried apples are sprinkled with granulated sugar and sprinkled with tomato juice.

Baked apples with lingonberries

Apples 8 pcs., Lingonberry 1 tbsp., Sugar 1/2 tbsp., Powdered sugar 3 tbsp.

The apples are cored, the cavity is filled with lingonberries mixed with sugar. Place the apples on a baking sheet, add a little water and bake. Sprinkle with icing sugar when serving.

Pears and apples in syrup

Pears, apples 8 pcs., Sugar 2 tbsp., Water 1.5 tbsp., Dry white wine 1 tbsp., Citric acid 3-4 pinches.

The fruits, cut in half, are boiled until soft in sugar syrup acidified with citric acid, preventing them from being digested. First, pears are put in boiling syrup, and then apples. Take out the finished fruits with a slotted spoon. Wine is added to the syrup and boiled down to half the volume. The cooked fruits are placed in a vase, poured over with syrup. Garnish with cherries or jam strawberries.

Baked apples

4 apples, 2 tablespoons lingonberry jam.

Put apples in an enameled cast-iron pan, having previously drilled seeds from them with a thin sharp knife blade together with the seed chamber. Fill the holes of the apples with lingonberry or any other jam (can be candied), pour 1-2 tablespoons of water on the bottom of the pan, bake in a non-hot oven. Baked apples are served for dessert.

Apples with raisins and nuts

4 apples, 2 tablespoons raisins, 1 tbsp. kernels, 4 tablespoons Sahara.

Remove the seeds from the apples together with the seed chamber, fill the hole with raisins mixed with sugar and chopped kernels. Place in enamelled cast iron skillet. Place a spoonful of water on the bottom of the pan to prevent the apples from burning. Bake in the oven, making sure that the apples retain their beautiful appearance and are baked.

Puddings

Rice pudding with apples and jam

Cut the core from 6-9 apples, peel, boil in a small amount of water until half done, fill them with jam. In apple water, adding a little sugar to it, boil 1 glass of rice. Smear the form with a spoonful of butter, sprinkle with 2 breadcrumbs, put half the rice, apples on it, sprinkle them with sugar and cinnamon, cover with rice, insert into the oven for half an hour. When serving, put on a dish; pour the cherry shea over the raspberry syrup.

Steamed lean pudding with apples

1/2 cup sweet almonds, peel, not crush too finely, dilute 1.5 cups of boiled water, add a little sugar; Cut 5/8 lb. stale rolls into thin slices, soak in this milk, and place on a platter. Smear a saucepan with butter, sprinkle with sugar, put a row of rolls, a row of sliced apples, sprinkle them with sugar, put a row of jam or fruit puree, again a row of rolls and so on until the end; steam.
Serving, pour over the following sauce; 1/2 cup syrup, 1/4 cup Madeira or port, water 1 cup, add sugar, if not sweet, put on the stove, boil, put a teaspoon of potato flour mixed with water, boil, stirring a lot, 2-3 minutes ...
Take: 1/2 stack. sweet almonds, 5-10 pcs. bitter, 1.25 rolls, 1 spoonful of butter, 1/2 stack. sugar, 1/2 cup. jam. 6 apples. 1/2 stack. syrup, 1/2 cup. Madeira, 1 teaspoon of potato flour, sugar, if the syrup is not sweet.

Rice pudding with fresh fruit

Boil 1 cup of rice, mix it with 1 / 4-1 / 2 cup sugar and a glass of liqueur; Peel 3 apples, 4 pears, 4 peaches, cut each piece into 4 parts, add 8 yellow or red plums with the seeds removed, cook in syrup from 1 glass of water and 3/4 cup of sugar; dip the plums in the syrup for five minutes, and cook the peaches a little longer. Rinse a small saucepan-shaped form with water, sprinkle with coarsely crushed sugar, put a row of rice, then a row of cooked fruits, to which you can add a little gooseberry jam, again a row of rice, again a row of fruits, rice on top; cool; serving, put on a dish, remove all around with green and red grapes, put a pear boiled in syrup on top, and plums around it, pour over the remaining syrup, to which add a glass of liqueur.
Take: 1 stack. rice, 3 apples, 4 pears, 4 peaches, 8 plums, a spoonful of gooseberry jam, 1 stack. sugar, 2 glasses of liqueur, green and blue fresh grapes.

Rice pudding with prunes

Boil the rice in water, add a piece of cinnamon and lemon zest, put it on a sieve so that the excess liquid is glass; 1/2 cup prunes, 1/2 cup raisins sort out, wash, boil with boiling water, cover, let stand until it cools, drain the water, and mix the prunes and raisins with rice, adding sugar, vanilla and jam without juice or lemon juice , put it all in a wet mold, sprinkled with sugar, cool. Serving, put on a dish, pour over some syrup.
Take: 1 stack. rice, a piece of cinnamon, 1/2 lemon zest and a little juice, 1/2 cup. prunes, 1/2 stack. raisins, 1/2 cup, jam without juice and 1/4 cup. sugar or 1/2 cup. one sugar (vanilla), syrup - pour over the pudding.

Cold rice with oranges

Boil a glass of rice, but so that it is crumbly; Dissolve 1/3 cup sugar in 2/3 cup water, mix with rice. Remove the zest from 1.5 oranges, chop it finely, pour into a saucepan, also cloves, pour in 3/4 cup water, 1/3 cup sugar, boil the syrup, cool. Remove the white skin from the remaining oranges, divide them into small pieces, remove the grains, put on a dish with rice, pour over the cooled syrup.
Take: 1 hundred / s, rice, 2/3 mill, sugar, 2-3 oranges, 4-8 pcs. carnations.

Rice with cranberry juice

Cook 2 cups of rice tied in a rag so that it is crumbly, put in it 10-20 pieces of sweet and 5 pieces of bitter crushed almonds mixed with sugar. Serve, pour over thick, raw cranberry juice with sugar, rubbing the cranberries through a sieve (1/2 lb. cranberries and a glass of fine sugar).

Rice with strawberry puree

Boil the rice with pieces of vanilla, put it on a dish, leaving the middle empty, flatten in a circle, pour the strawberry puree into the middle, prepared as follows:
2 pounds of strawberries, that is, 5 glasses, sort out, rub through a sieve, add 1/3/4 cup caster sugar, stir.
Take: 1 stack. rice, 3/4 cups vanilla, 2 lbs. strawberries, i.e. glasses 5, 3 / 4-1 stack. Sahara.

Dishes from berries, fruits, nuts, vegetables

Prune cake

Boil 1 or 1.5 pounds of prunes, rub through a sieve; 4-6 apples, as less sour as possible, boil with sugar in the smallest amount of water, rub, mix with grated prunes, rub with a spoon for half an hour.
Prepare syrup from 3/4 or 1 cup sugar in chunks and 3/4-1 cup water, pour in mashed potatoes, stir. Before leaving, put on the stove so that it is warm, but not hot. Serve with croutons.
Take: 3 or 4.5 stacks. prunes, 4-6 apples, 3 / 4-1 stack. sugar in chunks.

Marzipans

Peel 1 pound sweet almonds, dry, finely grind, adding 1/2 cup rose water, transfer to a saucepan, add 1 pound sugar, stir over heat until thickened; watch so that it does not burn. Then remove from heat, make an oblong loaf of this mass, sprinkle with flour lightly, let it cool, then roll it out, cut out with different figures; prepare a rather liquid white glaze, spread it with marzipans, bake not in a hot oven, remove with fruit, etc.
Take: 1 lb. sweet almonds, 1 lb. sugar, 1/3 or 1/2 cup. rose water. For icing fruits, etc.

Marzipans

Dough: 0.5 liters of beer, 0.5 liters of vegetable oil, flour.

Knead a hard dough so that it does not stick to your hands, roll out a thin crust (2-3 mm thick), cut into triangles. On each piece, put a little jam or thick jam (preferably sweet and sour). Wrap in the form puff tubes, so that the filling is in the center of the stick. Place on a baking sheet and bake at 200 degrees. Sprinkle the finished marzipans with icing sugar.

Rowan, mashed with sugar

Mountain ash 1 kg, sugar 1 kg.

Prepared berries are scalded with boiling water (salted at the rate of 20-25 g of salt per 1 liter of water) and left in it for 3-5 minutes. They are thrown in a colander, then mixed with granulated sugar, passed through a meat grinder and heated to 70-80 degrees. Placed in scalded and dried glass jars with a capacity of 350-500 g and sterilized at low boiling water for 15-20 minutes.

Fruit salad

200 g cherries, 200 g yellow or pink cherries, 100 g garden strawberries, 1 orange, 1 lemon, 100 g walnut kernels, 2 tbsp. powdered sugar.

Wash the berries, peel the stalks and seeds, peel the orange, disassemble into slices, cut the slices in half, remove the seeds. Combine everything, add walnut kernels, season with lemon juice, powdered sugar. Refrigerate for an hour. Serve for dessert with juice or fruit cocktail.

Pumpkin in sweet marinade

500 g pumpkin, 1 tbsp. water, 1 tbsp. granulated sugar, 4 tablespoons vinegar, cinnamon, lemon peel, or cloves.

Cut the pumpkin into wedges, peel, core, cut the pumpkin into slices. Boil water with sugar, add spices, vinegar or citric acid and pour this hot syrup over the pumpkin. After cooling, drain the marinade, boil again, dip the pumpkin into it and cook over low heat until it becomes transparent. When stored for a long time, cloves and cinnamon are removed from the syrup.

Candied plums

Remove the seeds from the plum. Boil sugar syrup (1 kg of sugar and 2-3 tablespoons of water per 1 kg of fruit). Dip the plum in boiling syrup and boil for 5 minutes, then stand for 10-12 hours. Repeat this 3-4 times, then cook until tender. Throw the boiled plum in a colander, drain the syrup and dry. Sprinkle the dried candied fruits with granulated sugar and place in jars or boxes for storage. If candied fruits are not stored for long in a dried form, then it is better to cook them with a bone (such candied fruits have a more attractive appearance). If desired, each plum from which the stone has been removed can be stuffed with walnuts.

Quince marmalade

Washed fruits are baked in the oven, rubbed and mixed with sugar (1-1.2 kg of sugar per 1 kg of quince puree). The mashed potatoes are placed in a bowl for making jam and boiled until the mass reaches for a spoon and lags behind the bottom. Then it is laid out on an enamel tray or dish moistened with water, leveled with a knife and dried.

Blueberry pate

Oat flakes "Hercules" 1/2 tbsp., Water for soaking the flakes 100 g, blueberries 300 g, crushed nut kernels 2 tbsp. (1/2 spoon for sprinkling).

The flakes are soaked for 1 hour in water to swell. Mash blueberries with a wooden crush, mix with swollen flakes, add crushed nut kernels and knead well. When serving, sprinkle with crushed nuts. You can add 1 tablespoon to the pate. honey.

Walnuts fried

1 tbsp walnut kernels, 2 tsp powdered sugar, 1 tbsp vegetable oil

Kernels of nuts are soaked for 10-15 minutes in hot water, after which the skin is removed from them. The peeled kernels are poured over with boiling water, thrown back, sprinkled with powdered sugar and fried in a large amount of oil, then thrown back and cooled. When serving, the nuts are placed in a slide on a plate with a paper napkin on the bottom.

Peanut halva

For 1 kg of halva: peanut kernels 600 g, honey 420 g.

Peanut kernels are lightly fried, poured into boiling honey, mixed, laid out on a tray or dish and cooled. Halva is cut before serving.

Rowan candied fruits

Rowan with twigs for 3-5 minutes is blanched in boiling water and immediately cooled with cold water, then dipped in a syrup prepared at the rate of 1.2 kg of sugar and 3 tbsp. water for 1 kg of mountain ash with twigs, bring to a boil, then stop heating and insist for 5-6 hours. Bring to a boil again and cook for 5-7 minutes. Then again they insist for 10-12 hours. This is repeated 3-4 times. At the last cooking, add citric acid (3-4 g per 1 kg of mass), after which it is thrown into a colander, the syrup is allowed to drain and the candied fruits are laid out to dry on a dish or plates. When serving, candied fruits are sprinkled with granulated sugar or powdered sugar. Candied fruits are stored in jars. Candied fruits intended for long-term storage are left in syrup.

Pancakes, pancakes, croutons, nalivashniki, kutia

Note. Pancakes are baked in a thin iron pan, which is greased with vegetable oil before baking. The dough should be liquid, pour very little into the pan so that it spills in a thin layer throughout the pan; excess can be drained back. It is necessary to adjust to the amount of dough to be poured from the first pancake, depending on the size of the pan, because it is not good to drain the dough back every time. If there are any lumps, strain the dough through a fine sieve. When the pancake begins to rise, lag behind the pan and when it is fried on one side, then carefully separate it with a knife from the edges, overturn it on the board or, turning it over, fry the other side; in this case, before turning it over, grease it with oil. Then, for another pancake, grease the pan with oil again, heat it up, pour in the dough, etc. both sides, for other purposes - from one only.
The portion is assigned for 6-8 people.

Russian custard pancakes

For 1.3 cups of buckwheat, take 2.3 cups of wheat flour. In the evening, take all the buckwheat and half of the wheat flour, brew 2.5 cups of boiling water, stirring vividly to form a thick lump of dough. When it cools down, dilute it with 1.5 cups of warm water and put 3 spools of yeast dissolved in a glass of water. The next day, add the rest of the flour, add a full spoonful of salt and a spoonful of sugar, beat well with a spatula; and so that the dough is a little thicker than ordinary pancakes. When it rises without interfering with the dough, bake the pancakes.

Pancakes

Dissolve the dough with 3 cups of warm water, 4.25 cups of flour, that is, 1.5 lb., and 2 spools of dry yeast, salt, add a spoonful of sugar and lemon zest, if you want - a spoonful of cinnamon; when it rises, without stirring the dough with a spoon, fry the pancakes in vegetable oil.
Serve with sugar, heated butter, jam or molasses.

Croutons with prune marmalade

Rinse 1/8 lb. Boil 1/4 cup sugar with 1/2 cup water, put prunes in this syrup, boil until thick.
Cut 1.5 white rolls into slices, put them on a rasp, brown on one side, or fry 12-18 oblong breadcrumbs slightly in the oven; then put the prepared marmalade on the toasted side, cover with another crouton, sprinkle with sugar, put on a rasp; before leaving, insert into a hot oven, brown the croutons on both sides. Serving, pour the following prune syrup on a platter: crush the prune pits in a mortar, add 1/8 pound prunes and 1/4 cup sugar to them, pour in water, cook over low heat until the prunes are completely dissolved and the syrup is completely dissolved. strain up to 1.5 cups.
Take: 1 lb. prunes, i.e. 2.5 cups, 1/2 cups. fine sugar, 1.5 rolls or 12-18 crackers, a piece of cinnamon.

Pouchers

A glass of water, a tablespoon of vegetable oil, 1/4 teaspoon of salt and 1 pound of flour - knead well, roll out thinly, arrange the jam without syrup in heaps, fold in pies, pinch, cut with a glass or chisel and fry in a fairly large amount of oil - from 1 / 2 to 1 lb; take a saucepan for this, but narrower, so that the pots are immersed in oil and swell; take out, when browned, put on a sieve, on through paper; hot sprinkle with sugar, whoever wants, and a little cinnamon.

Wheat kutia with poppy seeds or jam

Sort 1 lb. wheat, wash, add to boiling water; when it boils, pour into a colander, pour over with cold water, put in a saucepan, pour in water, boil, covered with a lid, put in a hot oven. When it touches softness, take it out and put it in a cool place.
Meanwhile, wash 1 glass of poppy seeds, boil with boiling water, drain the water, wash in cold water, drain it, rinse with cold water again, drain it, rub in a stone cup until the grains turn white and rub, put 1/2 cup sugar or tablespoons 2 honey, mix with wheat, pouring a little boiled, but already cooled down water. Or, instead of poppy seeds, you can put a glass of berries and fruits from jam into wheat, without juice, dilute with sugar boiled water.

Ice cream

Note. For 6 people, for ice cream from berry or fruit juice, 3.5 glasses of juice, that is, liquid in general, and 3/4 pound, that is, 1.5 cups, of fine sugar are taken.
Take, for example, juice from 2 pounds of pitted cherries, how much will come out, measure out the water to make 3.5 cups with the juice. Or take 1.5 lb. strawberries or raspberries, rubbed, and transfer to a glass. Measure out enough water to make 3.5 cups with the rubbed mass. Then boil water with sugar, set aside, immediately pour juice or mashed berry mass into the hot, stir, cool.
Take a narrow but high bucket with a small hole at the bottom so that you can drain water from the melted ice. Place cracked ice on the bottom, sprinkle with a little salt. Take an ice cream maker, wash it thoroughly and wipe it, pour in the prepared, strained and cooled mass, cover with clean paper and a lid and start twirling, best on a glacier or just in a cold place.
After 1/4 hour, wipe the lid, open the mold carefully so that salt or ice does not get into the middle, scrape the mass that has already begun to solidify from the sides and bottom with a wooden stick, stir with the rest, knock out with a spatula as best as possible, cover again with paper and cover and twist for a few minutes; then stir again with a spatula, as mentioned above, and repeat at least 5-6 times until the ice cream turns into a thick and sweet mass. Then turn it around a little more. Serve or, if early, cover the dish with salt and ice and leave for a while. The more often the ice cream is mixed with fun, the better it is. This is the whole secret of good ice cream.
If the ice melts, drain the water and add fresh ice.
For 6 people, 3 pounds of salt is enough, that is, 6 glasses.
To put the ice cream out of the mold, you must first dip the mold in hot water, wipe it thoroughly and overturn on a dish covered with a napkin, garnish with berries, etc.

Strawberry or raspberry ice cream

2.25 cups water, 3/4 lb. sugar to boil, put 1.25 cups mashed strawberries or raspberries, 1/4 teaspoon citric acid in hot, cool, in a mold, etc.
Take: 3/4 lb. sugar, i.e. 1.5 cups, 1.5 lb., i.e. 4-5 cups, strawberries or raspberries, 1/4 teaspoon of citric acid.

Cherry or red currant ice cream

Boil 2 cups water, 3/4 lb. sugar with a few crushed cherry pits, add 1/4 teaspoon citric acid to hot, add cherry juice, cool, strain, mold and freeze.
Take: 3/4 lb. sugar, i.e. almost 1.5 cups, 1/4 teaspoon of citric acid, 2 lbs. cherries.

Apple and pear ice cream

For ice cream, the best are reneti or pineapple apples and 6pe or bergamot pears. In the absence of them, you can take others.
Cut 7 peeled apples or pears into pieces, pour in 1.5 cups of water, boil until soft, strain, take 2.8 cups of this juice, 3/4 lb sugar, bring to a boil, pour in juice from 1/2 lemon and 1/2 cup champagne or 1/3 shot of rum, cool, freeze.
When cooking apples, put cinnamon and zest with 1/4 lemon or 1 clove; cooking pears, put vanilla.
Take: for apple ice cream - 7 apples, 1.5 stack. sugar, i.e. 3/4 lb., 1/2 lemon, cinnamon, 1/2 cup. champagne or 1/3 shot of rum. Salt 6 stack. Pear ice cream - 7 pears, 3/4 lb. sugar, 1/2 tsp vanilla, 1/2 lemon juice, 1/2 cup. champagne or 1/3 shot of rum.

Cranberry ice cream

A piece of cinnamon, lemon zest or vanilla pour 2.5 cups of water, mix with sugar, boil, pour in juice from 1 cup of cranberries, strain, cool, pour into a mold, etc.
Take: 1 stack. cranberries, i.e. 1/2 lb. 3/4 lb. sugar, cinnamon, lemon zest, or vanilla.

Orange ice cream

3 cups water, 3/4 lb. sugar, boil the zest of 2 oranges, pour in the juice of 4 seedless oranges, strain, pour into a mold, cool.
Take: 3/4 lb., i.e. almost 1.5 cups, sugar, 4 oranges.

Mousses

Raw apple mousse

Apples 700 g, granulated sugar 1/2 tbsp., Gelatin 2 tsp., Water 2 tbsp., Lemon juice 1 tsp.

Peel off fresh apples, pour it over with water and cook. When the skin is well boiled down, filter the broth through a sieve, add sugar, stir everything and add pre-prepared gelatin. Then the broth is put on the stove and, stirring, cook until the gelatin dissolves. The apples, peeled from the skin and filled with water (so as not to darken), are rubbed on a grater and immediately dipped in a slightly chilled gelatinous broth. When the apple mass is all introduced, they start whipping the mousse. Beat the mousse until sour cream is thick and then poured into molds.

Semolina mousse with rhubarb

Rhubarb stalks are cut into small pieces and boiled in water, adding sugar, for 5 minutes. The boiled rhubarb is rubbed. After that, semolina is poured into the mass and boiled until thickened. Cool to 40 degrees, beat until a thick foamy mass is formed. It is poured into molds or bowls. The mousse is served only chilled. You can pour it with berry or fruit syrup (sauce).

Manny mousse

Semolina 1/3 tbsp., Granulated sugar 1 tbsp., Water 3 tbsp., Cranberries 1 tbsp., Vanilla sugar 1/4 powder.

The washed cranberries are pounded with a wooden pestle and diluted with 1/2 tbsp. hot water, then filter through clean cheesecloth, pour the remaining water over the cranberry extracts and put on fire, boil for several minutes and filter again. On the resulting broth, semolina is brewed. To avoid the formation of lumps, pour the cereal slowly, without removing the pan from the heat and continuously stirring the porridge with a spoon. After 15 minutes of cooking on low heat, add granulated sugar without removing it from the heat and stir the porridge and put it out for cooling. When the semolina has cooled down (but will still be warm), pre-squeezed cranberry juice and vanilla sugar are poured into it and they begin to whisk with a whisk until the mass doubles in volume and until a thick pale pink foam is obtained. The finished mousse is poured into prepared vases or molds. If there is no metal whisk, you can separate the cooked mass in small portions into a deep bowl or plates and beat with a fork.

Apple mousse without gelatin

Antonov apples 500 g, granulated sugar 1/2 tbsp., Water 1/3 tbsp., Lemon juice 1 tsp.

The washed apples should be laid out on a sheet or in a frying pan, add a little water, then put in the oven. When the apples are soft, rub them through a sieve; sugar diluted with water is poured into the mashed potatoes and begin to beat until the mousse increases in volume by 2-3 times and turns white. If the mousse is not acidic enough, then pour in lemon juice while whipping. The finished mousse is laid out in a mold and placed in a cool place.

Jelly

Jelly is made from sugar, water and gelatin, as well as from fresh berries, fruits, syrup, berry juices, from red wine with the addition of flavoring products: vanilla sugar, lemon, orange peel, citric acid, lemon juice, various wines and liqueurs. The finished jelly is poured into special molds. To separate the frozen jelly from the molds, they are immersed in hot water for a few seconds. Jelly intended for pouring flour confectionery products is cooled to a viscous state; the products are poured in a cool room. Before use, gelatin is rinsed in cold water and poured with boiled water for 30-40 minutes. When the gelatin swells, the water is drained, and the gelatin is added to the prepared syrup.

Apple jelly

Apples 400 g, granulated sugar 1 tbsp., Water 1.5 tbsp., Gelatin 2 tsp.

The apples are cut into slices, while removing the core, pour water and put on the fire, bringing to a boil, then add sugar and boil the apples until soft. Boiled apples are rubbed through a colander. Pre-prepared gelatin is put into mashed applesauce, put on fire and boiled again with continuous stirring until the gelatin dissolves.

Lemon jelly

Water 3 tbsp., Sugar 1 tbsp., Gelatin 2 tbsp., Lemon 1 pc.

In water with sugar, brought to a boil, put the zest removed from the lemons, then add the prepared gelatin. After the gelatin dissolves, the juice squeezed from the lemons is introduced, poured into molds and placed in the refrigerator for 1.5-2 hours to solidify.

Cherry jelly

Cherry 4 tbsp., Granulated sugar 1 tbsp., Water 3 tbsp., Gelatin 1 tbsp.

Ripe cherries are rinsed with cold water and placed on a sieve or colander to drain the water. After that, the cherries are poured into a saucepan and pounded; crushed cherries are again spread on a sieve, lightly squeezing with a spoon; the extracts are poured with water, brought to a boil and drained. Sugar, soaked gelatin and cherry juice are added to the pure broth. Boil the syrup until the gelatin dissolves, remove from heat and filter.

Tomato juice is not stored in metal containers. Since vitamin A is destroyed by light, the bottles into which it is poured are removed to a dark place.
So that the skin of a fried chicken, duck or goose is covered with a crispy crust, shortly before the dish is ready, their carcasses are smeared with sour cream.
To improve the taste of mutton kebabs, instead of vinegar, meat is marinated in pomegranate, tomato, lemon juice or in dry white wine.
Broths, sauces are prepared from porcini mushrooms, they are also salted and pickled. With any method of preparation, the porcini mushroom does not change its inherent color and aroma.
The broth of frozen meat is opaque even for the most experienced chefs. In this case, a well-washed shell of two chicken eggs is placed in a saucepan (then it is removed) - and the broth takes on a beautiful, appetizing look.
The cooked meat is not immediately removed from the broth, but allowed to cool, then it will be more juicy and tasty.
If you go to the market to buy everything "first-hand", then go shopping in the morning, then the probability of buying fresh goods is much higher.
Add a little vegetable oil to the mixture of cottage cheese, eggs and flour for syrniki. They turn out to be more magnificent and tastier.
It is good to add skins from lard when cooking jellied meat from any meat (cut and freeze when cutting meat). The jellied meat turns out to be thick in the skin with a lot of gelling substances.
Putting a slice of onion in the refrigerator will help eliminate any unpleasant odors.
Banana skins help cook the meat. Put the banana skin in a saucepan with meat. You will be pleasantly surprised by the result obtained. The meat will be soft, juicy and fragrant.
To prepare the vinaigrette, first cut the beets and fill them with vegetable oil, then you can chop the rest of the vegetables - they will not be stained with beet juice and the vinaigrette will have a “multi-colored” color.
Always add sugar to the minced meat (a tablespoon per 1 kg of minced meat). Your cutlets, whites, pasties and other cutlet products. will always be very juicy. Put in minced meat, plus to the main spices (salt, pepper), dry celery - it improves the taste of meat.
Put cherry twigs in a dish with meat for stewing for a scent of aroma and indescribable taste.
If you add a little dry mustard to the pickle brine, they will become tastier and last longer.
Harmful for spices: light, high temperature, high humidity. Store in tightly closed opaque ceramic. porcelain or dark glass jars, each spice in a separate container away from the stove.
To prevent the board from moving, you need to lay a wet terry towel that you use in the kitchen under it. It does not have to be large, but it should be terry, with a nap. Wooden boards do not slip on the pile and adhere slightly to it due to water.
The secret of borscht: beets for borscht need to be peeled and cooked whole in the broth while the broth is boiling. Then remove the meat and beets, strain the broth and cook the borscht as usual, only at the very end of cooking, rub the boiled beets on a coarse grater, put in the ready-made borscht. Let it boil and turn off. The taste is special and the color is excellent.
You cannot pour spices from a jar in which they are stored directly into a saucepan with a boiling dish - they will absorb moisture from the steam and lose their quality.
So that the raw onions in the salad are not bitter and tastier, they need to be finely chopped, put in a colander and rinsed with boiling water. And the radish salad will become much tastier if it is seasoned with onions, previously fried in vegetable oil.
Chops will be juicy and tender if, well beaten, salted and peppered, are dipped in the following mixture on both sides: 1/2 cup of milk, mix with an egg, salt and pepper to taste (mayonnaise, slightly diluted with water, salted and peppered) ... Fold the chops into a small enamel bowl, pour over the rest of the mixture and refrigerate overnight. In a cold place in such a mixture, raw meat can be stored for up to 5 days without losing its taste and without acquiring unpleasant odors.
Cabbage soup and borscht will be richer and tastier if you boil whole potatoes in them and then knead them. Mash in a saucepan or frying pan.
If you want the breadcrumbs to form a crispy, golden crust, brush the pieces of fish or meat with a beaten egg and then roll in breadcrumbs.
It is useful for lovers of potato cutlets to know that whipped egg white will give splendor and delicate taste to such cutlets.
Usually apples are added to sauerkraut salads, but such a salad can be diversified with orange or tangerine slices.
Oven baked juiciness chicken breasts can be saved if, before cooking, smear them with a mixture of ketchup and sour cream, taken in equal quantities (sour cream can be replaced with mayonnaise, and ketchup with adjika).
Never throw away fat that is yellowed or windy. Pass it through a meat grinder and store in the refrigerator in a jar if necessary add to cabbage soup or borscht. To do this, take the lard, add the garlic and grind the garlic together with the lard in a mortar or a cup, an extraordinary taste is guaranteed. Pour this dressing into the borsch when it is ready to stir and turn off the heat.
For many, sausages are an ordinary dish. It seems that there is nothing simpler than their preparation, however, here it is useful to know some subtleties. If sausages are cooked in a little water or steamed, they will be much tastier and more aromatic. And so that the sausages do not burst in boiling water, if you need to prick them with a fork in several places before cooking or make cross-shaped cuts at the ends.
When heating the broth, you should not tightly close the lid of the pan, because it is the free exit of steam that protects the broth from cloudiness.
If the poultry to be roasted in the oven is not yet ready, but is already very brown, cover it on top with a piece of greased parchment paper or wrap it in foil.
And this tip is for lovers of vegetable soups that do not contain cereals and potatoes. By seasoning this soup with lightly toasted flour, you will make it thicker and more delicious.
If you add a little milk to the sour cream, it won't curl in sauce, gravy, or soup.
If the oven open pie with fruit or berry filling, the juice runs off during baking and burns on the baking sheet. But there is a way out: stick a few pasta with a hole vertically into the filling. The boiling juice rises through these tubes, but does not pour out of the pie. Remove the pasta from the finished pie.
Potatoes boiled without peels can be made white without much difficulty, just add a little lemon juice to the water.
If you like crumbly porridge, then you need to take 2 glasses of liquid for a glass of cereal. You can cook crumbly porridge in broth or in water, pour the cereal into boiling water.
Cooked vegetables can be tasted better by adding two sugar cubes to the saucepan.
Bitter cucumbers can be dipped in milk for a while by adding a little sugar. The bitterness will go away.
You can remove the smell of boiling cabbage with a piece of bread placed in a saucepan - it will perfectly absorb the unpleasant smell.
So that bugs do not start in the rice grits, put several metal bottle caps in it.
The best and most affordable way to descale your kettle is with citric acid. It is she who will help your teapot shine again. You can clean the kettle with a variety of chemicals, but why take the risk? After all, you can even ruin the kettle. Better to choose citric acid, a product without any chemicals. Naturally, if scale appears on the inner surface of the teapot, then it is no longer possible to brew tea there. We need to clean the kettle. This is where citric acid will help us. So, we need a pack of citric acid (for one kettle). Put a pack of acid in a kettle, then fill it with cold water and let it sit for a few hours. Never boil the kettle. If the scale layer is small, then it will disappear in a quarter of an hour. Then pour this water out of the kettle, dry it and boil it twice.
Melted chocolates and mint candies with 1-2 tablespoons of water or milk make an excellent icing for a cake.
Do you know that an apple is great with baked goods? In order to sponge cake did not dry out, put half an apple in a container with it.
When kneading yeast dough, it is useful to know that cooled down will make it softer and more airy. boiled potatoes... Grate it on a fine grater in the proportion of 2-3 potatoes per 1 kg of flour and add to the dough before baking.
The biscuit will not lose its taste and tenderness if you knead it quickly and bake it right away, otherwise air bubbles will escape from it and it will become heavy and tasteless.
Has its own tricks and baked goods. In order for the finished cake or cake to come out of the mold easily, you need to put the product on a cold wet towel without removing the product from the mold. But you should not immediately take out the cake in the cold - it can settle.
Apples will not lose juice when baked if, after removing the core, they are immersed in boiling water for 3-4 minutes.
Vegetables boiled in a peel will be much better cleaned if, after boiling, they are sprinkled with cold water, allowed to cool, and only then peeled.
Banana peels are a wonderful plant food. When transplanting a plant, add chopped crusts to the pot - you can pre-dried for future use. The crusts rot very quickly and feed the plant with microelements, especially the most valuable potassium, which affects the growth of green mass.
In a pot of roses, you need to dig an iron nail under the roots. In the garden, iron cans, dug closer to the roots, are perfect for these purposes. Rusting, iron goes into a sour form and becomes available for assimilation by plants. Roses that get enough iron oxides are healthier and bloom brighter.
Tangerine peels, dried and spread out in the wardrobe, will scare away moths and give a light aroma.
Orange peels - there is nothing better for cleaning the microwave. Put the peels of 1-2 oranges in a bowl, pour enough water to cover them and heat at maximum power for 5 minutes. Clean the stove with a sponge and warm water. It will be easily cleansed and fragrant. If this procedure is carried out regularly, you will not need any chemical detergents.
Walnut shells (peeled from partitions) are an excellent natural drainage for indoor plants. When transplanting, place the shells at the bottom of the pot.
If you did not remove the foam from the broth in time and it sank to the bottom, pour a glass of water into the pan. The foam will rise and can be removed.
Do not put any seasonings in chicken broth, only onions and carrots. Otherwise, it will lose its taste.
Never leave bay leaves in your soup. It is good when boiled, and then only spoils the taste.
Chops will be softer if they are lubricated with a mixture of vinegar and vegetable oil 1-2 hours before frying. Do the same for the grilled meats.
To make delicious, juicy patties, add equal amounts of finely chopped raw and lightly fried onions and some raw potatoes to the minced meat.
For the first minute of frying the cutlets, the fire should be strong so that the crust seizes and prevents the juice from flowing out. But then you need to bring the heat to medium and, turning the cutlets, increase it again for half a minute.
The fish will not fall into pieces and will acquire a golden crust if wiped with a towel 10-15 minutes before frying and immediately salted.
A few fresh chanterelles added to any soup will make it taste better. Mushrooms in dishes are tastier the finer they are cut.
Stir the grated raw potatoes immediately with a little milk, otherwise they will turn blue.
Old potatoes will taste better if you add a spoonful of vinegar, 2-3 cloves of garlic and bay leaves during cooking, or boil them in broth. The older the potatoes, the more water is required.
It is better to beat mashed potatoes by hand. Whipped in a mixer becomes fluffy, but quickly loses its flavor.
Yeast dough will be soft and airy if you add cooled boiled potatoes, grated on a fine grater, to it.
Butter does not darken during frying if you grease a hot pan with vegetable oil.
The dough will work faster if you stick a few sticks of tubular pasta into it.
To get a light and fluffy cream, when whipping with a whisk, you need to describe eights and from time to time circles along the walls of the dish.
Products from unleavened dough will be crumbly, airy, if you add a spoonful of brandy to the dough.
If you want the beans not to darken during cooking, cook them in an open saucepan.
To avoid splashing the oil, lightly sprinkle the bottom of the pan with salt before frying.
In sauerkraut salad, instead of apples, you can put slices of oranges or tangerines.
Vegetable oil should be added to the salad only after the salad has been salted, vinegar and pepper have been added (salt does not dissolve in oil). -Salad with mayonnaise and vinaigrette will acquire a particularly pleasant taste if you put a lemon peel in them for a short time before serving.
If you want the vinaigrette to acquire a delicate and pleasant taste, pour a tablespoon of milk into it and add a teaspoon of granulated sugar.
To obtain a clear meat broth during cooking, you need to put washed eggshells in it. Strain the finished broth.
Decoction of onion skins can be used to color broths. This increases their nutritional value, enriches them with vitamins and improves their appearance.
Old chicken will cook faster if, after boiling for 20-30 minutes, immerse it in cold water for 5-6 minutes.
To prevent the meat from burning and becoming dry, a vessel with water is placed in the oven.
To eliminate the strong odor when frying fish, put 1 raw potato, peeled and cut into slices, in vegetable oil.
To quickly cool a hot compote, you need to put a saucepan with it in another, large dish, fill it with cold water and add a little coarse salt to the water.
When preparing jelly, diluted starch should be poured not into the middle of the pan, but closer to its walls.

Loose dough. I advise you to make a depression in the center of the dough and add some milk. Mix gently with a fork and then knead the dough into a uniform ball.
The dough does not rise. If your dough does not rise, there can be only two reasons: either the kitchen is too cold - the temperature is less than 22 degrees, or you did not heat the milk before mixing it with the yeast. The temperature of the liquid mixed with the yeast should be approximately equal to body temperature, that is, 36 degrees.
Egg whites do not whisk into a stable foam. Whipping egg whites is not an easy task, but problems can be avoided by following a few rules. First: the dishes in which you will whip the whites must be absolutely dry, even a couple of drops of water can interfere with whipping. The second is how carefully you separate the whites from the yolks, this should be done very carefully. But if after 3 minutes the proteins have not acquired a stable form, it means that you did something wrong.
When baking, the raisins sink to the bottom. This problem indicates that the dough is very runny. If the dough does not pour out of the spoon when you transfer it to the mold, the raisins will stay in place. The solution is simple - add a small amount of flour.
When baking, the cake settles. You may have used more liquid than indicated in the recipe. Or you have beaten the dough for too long with an electric mixer. In both cases, the dough will begin to rise, but will settle during baking. Therefore, it is very important to follow the advice given in the recipe. In both cases, the solution to the problem is to add some extra test.
The biscuits are stuck to the baking sheet. It is best to bake the cookies on greaseproof paper, then there will be no sticking problems. But if, nevertheless, you did not have it, and you did not manage to quickly transfer the finished cookies from the baking sheet and it stuck, then you should do the following: heat the oven again to the required temperature, put the baking sheet back in the oven and heat the cookies. After that, you can easily shift the cookies, but you need to do this immediately.
The biscuits break when removed from the baking sheet. Again, it should be said that perhaps the most convenient solution to this problem would be to use greaseproof paper. Thanks to it, the baking sheet does not need to be greased and you will not have any problems when removing the cookies. An additional advantage of greaseproof paper is that it does not need to be washed and can be reused several times.
The dough with vegetable oil and melted cheese is too soft. This happens if processed cheese or the curd is too moist. Therefore, it is advisable to always squeeze the curd before use or wrap it in a towel to dry.
Ready cheese cake settles. You must remember that ready-made curd cakes always shrink, especially in the center. Therefore, you need to put a little more dough in the center than at the edges. When the baking time is up, leave the curd cake in the oven with the door closed until the temperature has subsided.
Burnt cake. All you can do is scrape or cut off the burnt crust with a sharp knife. It is best to cover the cake with icing for camouflage.
Wet fruit pie. Many fruits produce juice when baked. Sprinkling bread crumbs on the dough before adding the fruit will help keep the cake dry.
Caramel freezes too quickly. It can stay smooth and runny if you add a little lemon juice while cooking.
So that when baking a fruit cake, the filling does not "run away", stick a few pasta in the cake - the juice will rise up these tubes, and the baking sheet will not burn.
When frying donuts, the vegetable oil forms a foam. If the vegetable oil forms a foam, then it has not reached the required temperature, which can destroy the thin layer of dough. To prevent this, check the temperature by dipping the handle of a wooden spoon in the oil. The oil has reached the correct temperature when small bubbles have formed around the handle.
Loose cake is difficult to cut. When you cut the cake, the knife should not go straight to the very bottom, but move in a sawing motion through the whole cake. The best way to do this is to use a serrated knife.
Congealed custard. Transfer 3 tbsp. tablespoons of custard in a bottle. Cool it down by immersing the bottle in cold water. When cool, shake vigorously and the custard will bounce back.

The mushroom broth will be more flavorful if you use mushrooms of different sizes. Large ones give the broth taste and color, and small ones - aroma. For puree soup the best mushrooms- champignons, white and morels. And bean soups are especially good on mushroom broth.
In order for the foam that has dropped during the cooking of the broth to rise, you need to add a little cold water. And in order for the broth to turn out to be fragrant and tasty, it must be cooked over low heat.
Soup-puree can be seasoned with grated crumb soaked in broth to give it the necessary thickness. Such soups cannot be boiled after refueling.
The fish broth will be tastier if you cook different types of fish together. If fish heads are boiled, then the gills must be removed, otherwise the broth will be bitter and cloudy.
However, the cloudy broth is easily clarified with egg white, beaten with salt.
Those who like transparent rice soup should definitely rinse the rice and put it in boiling water for 3-4 minutes, then put it on a sieve. After that, it can be cooked until tender, the broth will remain transparent.
If you put too many vegetables in beef broth, then it will lose its specific taste and aroma. As for chicken broth, do not overuse seasonings, otherwise it will lose its taste. Here's something else useful to remember - vegetables for fish and mushroom broths can be fried in margarine and vegetable oil, and for milk soups - only in butter.
When concocting pickle, remember that the potatoes will become tough if you first put pickles or sorrel in the soup. Sorrel (and nettles) should be placed in an almost ready-made soup and cooked in an open bowl, then they retain their natural color.
If there is a pickle with barley, then it is better to sauté the cereals in oil. This significantly improves the taste. For pungency, you can add boiled strained cucumber pickle to the pickle.
Fried onions are often used in the first courses, and so, it will brown well if you add a little granulated sugar to the butter in a frying pan. And it is better to roll finely chopped onions in flour before sautéing, then it will not burn and acquire a reddish tint.
To prepare dairy soups, pasta and cereals are pre-boiled for 3-5 minutes in water.
When cooking cabbage soup, put sauerkraut in cold broth (water), and stewed cabbage in boiling one.
Vegetable soups without cereals and potatoes should be seasoned with flour sautéing, they will be thicker.
Game soup tastes better if fried beforehand.
It is recommended to cook milk soups in a saucepan with a thick bottom and over low heat so as not to burn.

Tips for making delicious cutlets

When sculpting cutlets, it is very useful for juiciness to place a piece of ice and a piece of butter in the middle of each cutlet.
First, the cutlets are fried over high heat once on each side until a crispy crust is obtained, and then reduce the heat, cover the pan with a lid and leave on low heat for another 10-15 minutes. Ready cutlets are immediately served.
Bread for minced meat must be soaked in cold boiled water (in some cases, it can be in wine or in a mixture of wine and water), but never in milk (soaking bread in milk deprives the cutlets of juiciness due to interaction when frying milk proteins and meat).
Cutlets (or meat) should be placed only in a preheated pan (20-30 seconds after the cook has a strong anxiety that the pan is already too overheated) and with a sufficiently thick layer of oil (a small amount of oil makes it difficult to transfer heat from the pan to a cutlet or meat, as a result of which the product loses its juiciness, since due to poor thermal contact, the crust forms slowly, especially on the side surface).
Eggs cannot be added to the minced meat cutlet, otherwise the cutlets will lose their juiciness (eggs are added to the minced meat cutlet as a binder only in public catering so that more water and bread can be introduced into the cutlets - without eggs, the minced meat will fall apart); eggs must be introduced for bunching into minced fish cutlet, also when preparing minced meat cutlets from vegetables or cereals.
The sculpted cutlet must necessarily be rolled in a loose egg - a lezon (or, even better to preserve juices, first a little in flour, and then in an egg) - when frying, the egg will create an impenetrable shell and keep all the juices inside the cutlet (if desired, after deboning in the egg can be breaded cutlets in ground breadcrumbs);
- partial breading: only in an egg or only in flour, or in flour and then in an egg;
- full breading (Viennese breading): flour - egg - crackers;
- sometimes they use double breading: flour - egg - crackers - egg - crackers);
- chicken, fish, cereal and vegetable cutlets can, after deboning in flour and very abundantly in an egg, be breaded in fresh, not too small bread crumbs or in fresh bread, cut into thin (3-4x6-8 mm) and rather long strips (such breading requires there is a lot of oil in the pan).

Our century is the age of speed and high technology. We are constantly in a hurry, time is sorely lacking, and glory to the Technique that makes our life easier! So it's no surprise that microwaves are so popular. Food in the microwave is, firstly, fast, secondly convenient, and thirdly - simple! The microwave oven is used not only for heating and defrosting food, but you can also cook in it: bake, fry and boil. In addition, you can do a lot of useful things with the help of a microwave.

To refresh the aroma of ground spices and seasonings, heat them at full power for thirty seconds.
If you wrap stale bread in a paper towel and heat it at full power for one minute, the bread will feel fresh again.
Walnuts are easy to peel by heating them in water for four to five minutes at full power.
Almonds are easy to peel by placing them in boiling water and heating them at full power for thirty seconds.
An orange or grapefruit can be easily peeled from the white flesh if heated for thirty seconds at full power.
It is impossible to overexpose the cheese in the microwave, otherwise it will become dry and like "rubber".
The fish will become more aromatic and tastier if it is poured with butter and paprika.
The microwave will help to squeeze the juice out of a lemon or orange almost to a drop, even with very thick citrus peels. Heat the fruit in the microwave for a few minutes, let it cool and you can easily squeeze the juice out of it.
In the microwave, you can quickly and easily dry the zest of oranges and grapefruits. Place it on paper towels and heat at full power for two minutes. Stir the zest while heating. After cooling, it becomes dry and brittle. Store dried rind in a tightly sealed container.
In the microwave, you can dry greens, vegetables, as well as crackers and nuts for the winter.
But this is not all that a microwave baby is capable of. Food in the microwave is already commonplace, but microwave can be used not only for food.
You can melt the candied honey in 1-2 minutes.
You can make one normal candle from many small cinders - collect the cinders in a bowl, melt, and then pour into a mold with a thread wick.
Sterilize dishwashing sponges. It is not at all necessary to throw them away, they can be perfectly "reanimated" in the microwave. Also in the microwave, you can knock out the stubborn smell from the cutting boards - they need to be washed, grated with lemon and "fried" in the microwave.
You can quickly make an excellent homemade heating pad by pouring cereal or salt into a clean sock and heating it for a couple of minutes.
It is the same with soap - from remnants it is easy to get one whole piece.

Secrets of cooking meat and meat products

Do not start cooking meat until it is completely defrosted.
If the meat has an unpleasant smell, you need to put one or two pieces of charcoal when cooking it, which will absorb the smell. Or cut the meat into pieces, wash thoroughly in cold water, put in a saucepan with charcoal and pour cold water to cover the meat. After two to three hours, remove the charcoal and cook the meat in the same water. Or wash the meat with lukewarm water, rub with salt and pepper and lower for a quarter of an hour.
Large pieces should be turned over to defrost more evenly.
Do not add salt to meat before cooking, especially tough pieces. If you add salt to raw meat, the surface will dehydrate and become tough.
When frying meat in the oven, it is poured only with hot water or broth, cold water gives it firmness.
Tough meat will become soft if: - beat off the pieces; - moisten with lemon juice, let it soak, fry in a preheated pan; - Grease with mustard on all sides for several hours, and rinse and lightly salt before cooking.
Lean meat is stuffed to increase the fat content. Fat sticks 5 - 6 cm long and 0.5 cm thick are inserted into the meat with a spigot or stuck into punctures in the meat made with a sharp knife. Fatty meat is stuffed with slices of onions, parsley, celery to improve the taste.
The meat should always be cut across the grain, then the finished pieces will be beautiful.
The meat of young animals is best used for fried food, and the old one is for cooking and stewing.
To make the fried meat juicy, do not serve it immediately from the pan, but hold it over a saucepan of hot water for a quarter of an hour.
Roast beef acquires a pleasant taste if the meat is greased with mustard a few hours before cooking and stewed like that.
Chops and schnitzels will be softer if you spread them with a mixture of vinegar and vegetable oil 1 - 2 hours before frying.
Boiled meat will be juicy if you put it in a large piece in boiling water, and then cook over low heat with a barely noticeable boil of the broth.
It is easy to remove the film from the liver if it is immersed in hot water for a minute.
The liver becomes very tasty if it is kept in milk for 2-3 hours before frying. The liver is fried unsalted, otherwise it will become hard.
If the fried liver becomes dry and tough, pour it over with sour cream or sour cream sauce with onions, bring to a boil and simmer over low heat until the liver becomes soft. When serving the liver, pour over the sauce in which it was stewed.
So that the breadcrumbs do not remain in the pan when frying cutlets, but cover the product with a ruddy crispy crust, the cutlets must be breaded correctly. To do this, first coat the meat in flour, then grease it with a beaten egg and only then bread in breadcrumbs.
If you have oversalted aza or stew, you can add pre-cut and sautéed fresh tomatoes to the dish, the salt will not feel so much.
Boiled chicken tastes better if, after taking it out of the broth, you add salt to it, and then put it in another saucepan, covered with a lid or towel.
If the meat is salted, you need to add unleavened flour or butter sauce to the dish, which will "take" the salt into itself. You can add sour cream to fried meat: for this, hot salted meat is placed in a bowl with cold sour cream, the meat is cooled and only then heated (preferably in a water bath).
If the beef kidneys in the sauce have a strong unpleasant odor, the kidneys must be separated from the sauce, rinsed with hot water, again filled with cold water and brought to a boil. Then fry and combine with the newly prepared sauce.
Some smoked sausages are difficult to peel. But if you put the sausage in cold water for half a minute, then it will not be difficult to clean it.
In the absence of a refrigerator, fresh meat can be stored for 24 hours by wrapping it in a thin cloth soaked in vinegar.
The sausages will not burst during cooking if they are pierced with a fork before being submerged in water.
Dumplings and dumplings are boiled for 4 - 6 minutes in salted water. They are ready when they float to the surface of the water. The readiness of the noodles is also determined.
The meat will remain fresh for 4 - 5 days if, after drying it, put it in a pan (enameled), pour over yogurt, cover with a plate on top, press down with a load and put it in a cool place.

Fish secrets

Let the thawed fish stand to defrost completely. Large pieces can be held under cold water for final thawing.
Frozen fish retain nutrients better when thawed in cold salted water.
Fish should be cooked in a sealed container so that moisture does not evaporate, it takes less time to cook.
To make it easy to clean the fish from the scales, it is immersed for several minutes in boiling water, then in cold water.
To find out if a fish is benign, it is lowered into a basin of water. Fresh fish sinks when immersed in water. Or pay attention to the gills. If the gills are red, then the fish is fresh. If they are very dark or pale, not fresh.
River fish will not smell like mud if washed in a strong cold salt solution or put in water with vinegar (2 tablespoons of vinegar per liter of water) an hour before cooking.
Small fish tastes better. The larger the fish, the tougher its meat.
For even cooking, place large, thick pieces around the edges.
Always cook fish last. It should not be reheated like other foods as it will overcook quickly.
It is important to defrost fish completely so that further cooking takes place evenly. When defrosting, you need to put the fish in glass or some other dish, cover with foil.
The fish will not boil if it is salted 10-11 minutes before boiling.
Pieces of fish will not lose their shape during cooking if 2 - 3 shallow transverse cuts are made on them.
Ocean fish is especially tasty when boiled in cucumber brine.
Saltwater fish will become even tastier if sprinkled with lemon juice 15-20 minutes before frying.
When boiling, it is recommended to dip the fish in boiling water, then it will retain its juiciness and delicate taste.
For oily fish, it is better to use sauces with a sour taste - with vinegar, lemon juice, wine. They soften the taste of fat.
All large fish intended for cooking are first put in cold water.
Crayfish should only be boiled alive. If, after boiling, the neck of a crayfish is not tucked up, but is dissolved, it cannot be eaten; in a boiled crayfish, the neck is always tucked inward.
Oysters, fish and crayfish should be thrown away without any regret at the slightest doubt about their freshness.
It is good to garnish fish products with slices of lemon, tomato, spices.
To brown the fish well, dry it with a towel before frying.
If the fish is salted, the mistake is corrected in this way: unleavened flour sauce, unsalted mashed potatoes, sour cream mixed with a lot of spicy herbs (dill, parsley), lightly stewed onion along with salted fish. However, this method is ineffective if the fish is very salty.
The fishy and onion odor from the kettle and frying pan can be removed by sprinkling damp tea leaves on a hot surface.

Dairy secrets

To make the milk boil faster, you can put a little sugar in it.
The milk will not run away if the edges of the pan are greased.
You can keep milk longer in winter like this: before boiling, add a little sugar to it (1/2 tablespoon per 1 liter of milk), and in summer - soda (on the tip of a knife).
To boil milk without froth, you need to set it to boil, stir it more often, preventing froth from forming, and as soon as it boils, quickly cool it. Do not let it boil for more than three minutes - vitamins are better preserved.
You can also save milk longer like this: cover the dishes with milk with a lid, put it in a pot filled with water, throw a napkin or towel on top, and immerse its ends in water.
Milk will not burn if it is boiled in a saucepan with a thick bottom, after rinsing it with water.
If the milk is still burnt, you can get rid of the unpleasant smell like this: immediately pour it into another dish, put it in a bowl of water, add a pinch of salt to the milk and shake slightly.
Milk will not turn sour if you put a horseradish leaf in it.
Milk absorbs odors very quickly, so it should be stored in a container with a closed lid.
Sour cream will beat better if you put a little raw protein in it.
To remove the acid from the curd, you need to wrap it in cheesecloth folded in two layers, squeeze it into a lump, twist the ends tightly. Put the cottage cheese on a cutting board, cover with another board on top, put a small load and leave for 2-3 hours.
Very sour cottage cheese will lose acid and become tender if you mix it with an equal amount of fresh milk and leave for an hour, then, throwing it on cheesecloth placed in a colander, let the milk drain, and put the cottage cheese under a press.

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Professional chefs carefully keep their secrets and share them only with their students. However, some of their secret knowledge still manages to find out.

site has collected for you the secrets of chefs from around the world to help you learn how to cook like Gordon Ramsay. Or better. And at the very end, you will find perhaps the most unusual culinary advice you will ever hear.

1. Perfect steak

Never fry meat that has just been taken out of the refrigerator. Leave it at room temperature for an hour or two - it will "warm up" and cook evenly during cooking, so you will cook the perfect steak no matter what kind of grill you prefer. And to get a nice crust, be sure to blot the meat before frying with a paper towel.

2. The most juicy meat

Chicken or lean pork takes a long time to grill, and it is very easy to dry them out. To avoid this, European chefs resort to a clever trick - soaking in brine. It is very simple to make a brine: in 1 liter of water you need to add 1/4 cup of salt and, if desired, 1/2 cup of sugar, then pour the meat over it so that the piece is completely immersed in it, and send it to the refrigerator.

The salting time depends on the weight of the product - 1 hour per 1 kg of weight, but not more than 8 hours and not less than half an hour. In addition, if we are talking about small pieces, such as chicken thighs, then the time is calculated based on the average weight of one piece. Remember to remove any salt residues from the meat before cooking.

3. Fragrant spices

In order for a spice, such as black pepper or cumin, to fully give its taste to the dish, it must be warmed up in a dry frying pan and then crushed. It is best to do this in a stone mortar - this way you will not lose a drop of its wonderful aroma. Try replacing ground black pepper with peas - crush it, add it to the dish, and you will notice how many shades will add to the usual taste.

4. Airy baked goods

To prepare the perfect butter dough, follow just one simple rule: leave the butter and eggs at room temperature overnight.

5. Fish with a crispy crust

To get a delicious crust on the white fish you're grilling, lightly brush the fillet with mayonnaise. To do this, take a culinary brush, dip the tip in the sauce and apply it to the fish in a few quick strokes. After that, salt the fish and boldly put it on the grill - a magnificent crispy thin crust is guaranteed to you.

And further. Fry fish with a minimum of spices, or better, use only salt and sprinkle it with a little lemon juice at the very end.

6. Steak without butter

One of the most famous chefs in the world, Alain Ducasse, has revealed his secret of making a delicious steak. When frying, he first puts the piece in the pan with the side where the layer of fat passes. This will not only make the meat tastier, but it will also save you the hassle of using any other cooking oil.

7. Delicate mashed potatoes

Before turning boiled potatoes into mashed potatoes, they must be thoroughly dried. To do this, throw it into a dry hot skillet and hold it there until the remaining water evaporates - the main thing is that the tubers do not begin to fry. And only then start making mashed potatoes - this way you will get a very delicate and delicious dish.

Little secret: to prevent hot milk from sprinkling directly on you when mashed, crush the potatoes a little and only then add the liquid.

8. Gourmet puree soup

Before you start cooking the vegetable puree soup, separately fry all the vegetables in a pan with vegetable oil and only then add the water or broth. This will caramelize the sugar in the vegetables, reveal their flavor and make the dish rich and aromatic. The same goes for vegetable stews, by the way.

9. The most delicious pancakes

Regardless of the recipe, always add a couple tablespoons of good sour cream to the pancake batter. This technique works in all cases, without exception, you cook sweet pancakes or savory ones - they turn out to be much softer and tastier, and when wrapped, the fillings do not break.

10. Sugar is not for sweetness

Sugar can be the same seasoning as salt. Be sure to add a pinch of sugar to any dish that contains fresh, canned tomatoes or tomato paste - this will remove a little their natural acid and allow you to truly reveal the taste of the dish.

11. The most difficult dish is flawless fried eggs.

The three main ingredients for perfect fried eggs are a thick-walled skillet, butter, and minimum temperature. Preheat the skillet slightly and add about 0.5 tsp. butter - it should melt slowly, without sizzling. Then break an egg into a skillet and cook for 4 to 5 minutes. Salt and you can start your meal.

12. Transparent broth

Transparent chicken broth is the basis for a huge number of soups, sauces and other dishes. To make the broth "glassy", you need to use soup chicken and cook over very low heat without a lid for at least 3 hours, in no case allowing it to boil and removing the slightest foam in time. After an hour and a half of cooking, you can put parsley or celery root, carrots and onions in the broth.

But when preparing broth from beef or lamb, root vegetables can be "charred": cut them in half and put on a dry hot frying pan until a black crust forms, and then send them into the broth - this will give the dish a rich taste and color.

13. Crunchy crust

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