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| CULINARY Tricks ON GOLD WEIGHT |
28 CULINARY Tricks ON GOLD WEIGHT
1. If you did not remove the foam from the broth on 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 stock, 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 they are lubricated with a mixture of vinegar and vegetable oil 1–2 hours before frying. Do the same with grilled meat.
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 prevents the juice from flowing out. But then you need to bring the fire to medium and, turning the patties, again reinforce it for half a minute.
7. The fish will not fall apart 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 tastier. The mushrooms in the dishes are tastier, the smaller 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 when cooking, or cook it in broth. The older the potatoes, the more water is required.
11. Mashed potato is best beaten 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. When frying, the butter does not darken if the hot pan is pre-lubricated with vegetable oil.
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 whisking with a whisk, you need to describe the eights and
from time to time circles on the walls of the dishes.
16. Products from unleavened dough will be friable, airy, if you add a spoonful of cognac to the dough.
17. If you want the beans not to darken during cooking, cook them in an open pan.
18. To avoid splashing oil, before starting to fry, the bottom of the pan should be lightly sprinkled with salt.
19. Instead of apples, slices of oranges or tangerines can be put in sauerkraut salad.
20. Vegetable oil should be added to the salad only after the salad is salted, vinegar and pepper are added (salt does not dissolve in oil). - Salad with mayonnaise and vinaigrette will get a particularly pleasant taste if you put a lemon peel in them for a while before serving.
21. If you want the vinaigrette to acquire a delicate and pleasant taste, pour a tablespoon of milk into it and pour 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. A broth of onion husks can tint broths. This increases their nutritional value, enriches them with vitamins and improves their appearance.
24. An old chicken will boil faster if, after it has been cooked for 20-30 minutes, immerse it in cold water for 5-6 minutes.
25. So that the meat does not burn and does not become 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 the hot compote, you need to put the pot with it in another, large dish, filling it with cold water and pouring a little coarse salt into the water.
28. When making jelly, diluted starch should not be poured into the middle of the pan, but closer to its walls.
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