29 tips for every housewife / cook

cover page: https://www.amazon.com/Crock-Pot-Multi-Use-Programmable-Stainless-
1. Peeling a larger amount of apples (for stuffing or apple pie) will be much easier if you put the apples in boiling water for a minute. The peel from the apples will be removed in one go, which is a significant saving in time and effort.
2. You can determine the freshness of eggs by the fact that the amount of air in the bowl with eggs and water increases the older the egg. Put the egg in a bowl in which you have dissolved 120 grams of salt in one liter of water. You will notice that the fresh eggs lie completely horizontally at the bottom of the bowl while the older eggs float to the surface. Eggs 3 to 5 days old rise by about 20 degrees, while an 8-day-old egg rises 45 degrees. A 14-day-old egg rises by 60 degrees, while a three-week-old egg rises by 75 degrees. Eggs older than a month swim completely vertically. Throw eggs that climb to the top of the bowl right away as this is a sign that the eggs are spoiled. Leave eggs that you buy from the refrigerator and have an unpleasant odor in the windstorm because the unpleasant smell will evaporate / disappear.
3. The burnt dish should be transferred to another container without stirring and covered with a wet cloth. Lift the cloth after a few minutes. Replace it with another wet cloth. Repeat the process until the smell of burning disappears.
4. Old muffins will soften if you put them in a large strainer or sieve. Hold above the pot in which the water is boiling. Leave for 5-10 minutes.
5. Gelatin-always put in cold water with a little vinegar. If you want liquid gelatin, dissolve it in warm water with a little salt. Gelatin is a very decorative addition for cakes, cookies, fruit salads, aspic. Use red gelatin for sweets and white gelatin for meat, fish, vegetables and eggs.
6. Beef soup will be perfect if you put the place in cold water.
7. Homemade mayonnaise – oil and eggs should be the same temperature.
8. Sausages – will not splash when frying if you lightly pre-fry them and sprinkle with flour before frying.
9. Rub meat, game or poultry with lemon before putting it on the spit because lemon juice gives the meat firmness and increases sweetness. Care should be taken that lemon juice does not reach the meat.
10. The puree will be tastier if you replace the milk with unsweetened and well-heated sour cream.
11. Frying is the first exam for young chefs. Fry potatoes, plain dough and yeast dough in hot oil or butter, but do not roll them in flour beforehand. However, always roll fish, meat and vegetables in flour, then in egg and sprinkle with bread crumbs. Fry in hot oil. To make sure the oil is hot enough, put a piece of bread in the pan. If foam appears around the bread, it means that the oil is hot enough and ready to fry. When you fry one part of the food, reheat the frying oil.
12. The smell of fish from used dishes will evaporate if you put a little Russian tea in those dishes.
13. Vegetables (peas, legumes, spinach) will retain their beautiful natural color if the temperature at which you cook the vegetables is not sudden, if the vegetables are immersed in boiling salted water and if the pan does not cover with a lid.
14. Dip unbaked cake that has already been removed from the mold into cold milk. Then return to the oven to finish baking.
15. A pie with cheese that stands for a few days will be fresh if you dip the pieces in milk. Leave for a few minutes. Then fry each piece a little in oil.
16. You don’t need to slice a lemon if you only need a few drops of lemon. Drill two holes in the lemon with a knitting needle. Squeeze the necessary drops of lemon juice .. the lemon will be preserved.
17. Potatoes will cook faster if you put a little oil in the water.
18. Excess fat from the stew or broth will be picked up if you quickly pull the bag with a few ice cubes over the stew or broth several times. Pull out the bag before the ice melts.
19. If the cake crusts have not grown enough during baking, use punch or rum cake crusts. Cut the dough into cubes. Sprinkle with boiled sugar to which you have added a little rum, lemon zest (or orange) and a little chocolate powder. You get a candy or stuffing that you can use with pudding or semolina.
20. You have excess egg yolks. Carefully lower it into a cup of cold water so that it slides down the wall of the cup. Later, you can use those egg yolks again for a meal.
21. The taste of black coffee will be even tastier if you add a spoonful of cocoa powder.
22. You have an excess of canned sardines. Be sure to take them out of the can. Place on a porcelain plate. Wrap in a cloth. Cover the sardines with a piece of cardboard.
23. Dried grapes will be evenly distributed in the dough if sprinkled with flour before use.
24. Dried meat will retain its freshness and taste when cooked if you put it in boiling water. Upon contact with boiling water, the pores on the meat close and the juice remains contained in the meat.
25. An old chicken will be softer if it is rubbed with oil and left for 12 hours.
26. A chicken older than one year is not for baking but for cooking.
27. Milk will not burn if you put a little water in the bowl before cooking. Always cook milk and any dish with milk over low heat.
28. Do not remove the trace of burnt food from the bottom of the pot with a knife or a solid object. Pour water and sugar into a bowl with burnt leftovers. Let it boil. The remnants of the burnt dish will rise on their own from the bottom of the pan. Repeat the procedure.
29. Keep perishable winter dishes always on the lower shelves because the air on the higher shelves is warmer and it is easier (faster) to spoil.


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