22 practical tips for beginners in the kitchen

22 practical tips for beginners in the kitchen

  1. Apples – peeling the peel from a larger amount of apples (for example for a pie or apple cake) will be greatly facilitated if you dip the apples in boiling water for one minute. The peel from the apples will be removed, so to speak, with one stroke of a knife or scraper, which is a significant saving of effort and time.
  2. Freshness of eggs – is determined by increasing the amount of air in the chamber as the egg is older. Put the eggs in a bowl in which you have dissolved 120 grams of salt in a liter of water. The fresh egg lies completely horizontal. Older eggs float on the surface of the water. An egg 3 to 5 days old is raised by a blunt part by about 20 °. An 8-day-old egg rises about 45 °. A 14-day-old egg rises by 60 °, while a 3-week-old egg rises by 75 °. Eggs older than a month swim completely vertically. Throw eggs that climb to the top of the bowl immediately as this is a sign that the eggs are spoiled. If the egg is not spoiled but an unpleasant odor is felt, then place the egg on a plate and keep it on the draft. Fresh air will remove unpleasant odors. This rule applies to eggs purchased from the refrigerator that always have an unpleasant (specific) odor.
  3. The dish is burnt – such a dish should be transferred to another container and covered with a wet cloth. After a few minutes, replace the wet cloth with a fresh wet cloth. Do this until you get the smell of burnt food.
  4. Old muffins and pastries will soften when you put these pastries in a large strainer or sieve. Place a strainer over a pot of boiling water. Hold for 5 to 10 minutes.
  5. Gelatin-always put in cold water with a little vinegar. Gelatin will be soft when you put it in warm water with a little salt. Gelatin is a very decorative addition to fruit salads, pudding, cakes, pies, aspic, and the like. Use white gelatin for meat, vegetables and fish while using red gelatin for sweets.
  6. Beef soup-will be perfect if you put the meat in cold water first.
  7. Homemade mayonnaise – will be great if the eggs and oil are at room temperature.
  8. Sausages – will not spray when frying if the sausages are cooked briefly before frying, boil and sprinkle with flour.
  9. Lemon – used to decorate roasted meat. Every chef always lightly rubs poultry, game, or meat with lemon before roasting. Lemon juice gives firmness and increases sweetness. If you need a few drops of lemon juice then pierce the lemon with a knitting needle in several places. Squeeze the juice out of the hole and keep the lemon in the fridge for reuse.
  10. Mashed potatoes will be a tastier dish if you use heated sour cream instead of unsweetened milk.
  11. Frying – fry potatoes, dough and yeast dough in hot oil without using flour. Always roll the fish, meat and vegetables in flour first, then the beaten egg and sprinkle with bread crumbs. Always fry in hot oil. Check the heat of the oil by dipping a piece of bread into the heated oil. If foam has formed around a piece of bread, it means that the oil is well heated for frying. When frying one amount always reheat the oil for every other amount of food.
  12. The smell of fish in the pan will disappear from the pan in which you fried the fish if you wash the pan with black tea.
  13. Vegetables (peas, spinach, buranija, etc.) – will retain their natural color when you cook the vegetables at a low temperature and pour the vegetables into salted water that does not boil, do not keep the dish covered with a lid – but open.
  14. Unbaked cake-which is taken out of the mold, put it in cold milk. Return the cake to the oven to finish baking.
  15. Pie with cheese that is no longer fresh – dip pieces of cheese pie in sweet milk and hold for a few minutes. Then fry each piece briefly in hot oil.
  16. Potatoes cook faster if you put a little oil in the water.
  17. Excess fat in the soup-remove with a small bag containing 2-3 ice cubes. Drag the bag several times over the surface of the soup where the fat has accumulated.
  18. The cake crust has not grown enough in the oven – then cut the dough into pieces / cubes. Sprinkle with boiled sugar, rum, grated orange and lemon zest and chocolate powder.
  19. Excess egg yolk-will stay fresh if you carefully lower each yolk one by one into a cup of cold water (so that the yolk slides along the wall of the cup). Later, you can take the yolks out of the cold water with a spoon and use them for a meal.
  20. Black coffee with improved taste – add a spoonful of cocoa powder to ground coffee.
  21. Sardines- if you have an excess of canned sardines then place on a porcelain plate and sprinkle with a little lemon. Cover the sardine with a piece of cardboard and wrap the plate with a cloth.
  22. Raisins – will be evenly distributed in the dough if you roll the raisins in flour beforehand.

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