1. 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 rises and can be removed.
2. Do not put any seasonings in the chicken broth, only onions and carrots. Otherwise, it will lose its taste.
3. Never leave bay leaves in the soup. It is good at cooking, and then only spoils the taste.
4. 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.
5. To prepare delicious juicy meatballs, add to the forcemeat equally finely chopped raw and lightly fried onions and a little raw potato.
6. The first minute of frying the cutlets, the fire should be strong so that the crust seizes and does not let the juice flow out. But then you need to bring the heat to medium and, turning the cutlets, increase it again for half a minute.
7. The fish will not fall to pieces and will get a golden crust if you wipe it with a towel 10-15 minutes before frying and salt it right there.
8. A few fresh chanterelles added to any soup will make it taste better. Mushrooms in dishes are tastier, the finer they are cut.
9. Grate raw potatoes immediately stir with a little milk, otherwise it will turn blue.
10. Old potatoes will become tastier if you add a spoon of vinegar, 2-3 cloves of garlic and bay leaf during cooking, or cook it in broth. The older the potatoes, the more water is required.
11. It is better to beat mashed potatoes by hand. Whipped in the mixer becomes magnificent, but quickly loses taste.
12. Yeast dough will be soft and airy if you add cooled boiled potatoes, grated on a fine grater.
13. Butter does not darken during frying if greased with vegetable oil beforehand.
14. The dough is faster if you stick a few sticks of tubular pasta into it.
15. 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.
16. Products made from unleavened dough will be crumbly, airy, if you add a spoonful of cognac to the dough.
17. If you want the beans to not darken during cooking, cook them in an open pan.
18. To avoid splashing the oil, lightly sprinkle the bottom of the pan with salt before frying.
19. In sauerkraut salad instead of apples, you can put slices of oranges or tangerines.
20. 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). Lettuce with mayonnaise and vinaigrette will taste especially good if you put a lemon crust in them for a short time before serving.
21. 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.
22. To obtain a clear meat broth during cooking, put washed egg shells in it. Ready broth should be filtered.
23. Decoction of onion peel can be used to color broths. This increases their nutritional value, enriches them with vitamins and improves their appearance.
24. Old chicken will cook faster if, after it has been cooked 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.
26. To eliminate the strong odor when frying fish, 1 raw potato, peeled and sliced, is placed in vegetable oil.
27. 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.
28. When preparing jelly, diluted starch should be poured not into the middle of the pan, but closer to its walls.
