It is useful for knowing

If meat has an unpleasant smell, it is necessary to put at cooking of one-two slice of charcoal which will absorb a smell.

If in an economy there is no refrigerator or a cellar, it is possible to keep meat, having turned it in a wet towel and having put in pottery which it is necessary to put in other ware with the cold water mixed with 1—2 handfuls of salt. To store in a cool place.

That boiled meat was juicy and, hence, tasty, it is necessary to observe certain conditions.

Is better to take for cooking meat a large piece — a rump with well expressed blanket of fat (polivom). Meat place in the water which quantity should be insignificant — only to cover meat, lead up to boiling then, having lowered fire, continue to cook at hardly appreciable boiling (a water surface only shudders) to readiness.

The beef roast gets pleasant taste, if meat some hours prior to readiness to grease with mustard and so to extinguish.

Chops and shnitseli turn out softer if for I—2 hour to zharenija them to smear with a vinegar and vegetable oil mix.

It is impossible to salt meat long before its thermal processing as it causes premature allocation of meat juice that worsens its flavouring qualities and reduces nutritiousness.

Pechenka becomes very tasty if, before to fry, take it 2—3 hours per milk. Pechenku it is necessary to fry unsalted, differently it will be firm.

Sausages will be more tasty, if you weld them not in water, and on pair within 4—5 minutes.

To define readiness of a fried bird, it is necessary to raise it, to allow to flow down to the juice formed at zhareny inside tushki; if last drops of this juice are transparent and colourless — the bird is ready.

That meat or fish were well reddened, it is necessary before frying, drying their towel.

Meat will not burn and dry up, if in an oven where meat is fried, to put a tin with water.

To learn, whether good-quality fish, it lower in a basin with water. At immersing in water fresh fish sinks. At good-quality pair fish smooth, brilliant, skintight scales to a body, eyes convex, transparent, gills of bright red colour, a belly not blown up.

Fish will not smell as ooze if to wash up it in a strong cold solution of salt, for an hour before cooking to put in water with vinegar (2 table spoons of vinegar on water litre).

To remove an unpleasant smell of fish or a herring from hands and ware, it is necessary to wash up their water with vinegar (1 spoon of vinegar on water litre).

Fried fish turns out especially tasty if it to take 5—10 minutes in milk, then vyvaljat in a flour and to fry in boiling vegetable oil.

It is impossible to allow to boil strongly liquids in which fish cooks.

Caviar (ketovaja, pajusnaja, granular) long will not dry up, if in bank with caviar to pour from above a few vegetable oil and densely to cork.

Spices (a bay leaf, pepper, a carnation) and salt put in soup shortly before the cooking termination.

Oil and margarine store in opaque ware. Under the influence of light oil and margarine osalivajutsja: their blanket becomes white and gets a fat smell.

Oil in hot weather does not thaw, if a butterdish to wrap up in a napkin moistened in salty water.

To destroy unpleasant smack peculiar to prorancid fat and a smell, it is necessary to put in the fat dismissed on fire 2 onions (on 1 kg of fat) or 1—2 crude potatoes cut on slices and to warm up its hour-one and a half at stirring. Prorancid fat also can be improved by thorough warming up with water (in a proportion 3:1). After water almost completely will evaporate, add small cut bulb and warm up even 15 minutes.

Further in both cases arrive equally: pans with fat remove from fire, delete foam from a surface of fat and filter through a fabric.

Quality of fat after such processing considerably improves.

To improve taste prorancid netoplenogo, it is necessary to wash out at first such oil in a soda solution (a baking soda teaspoon on two glasses of water), then two-three times to dip into pure cold water and densely to salt.

Oil is fast shaken up if to cut its slices, to put in a bowl and to put in a pan with hot water. When oil will soften (but will not be dismissed), it put in a cold place and shake up.

To keep cheese from drying, it is necessary to put on a plate near to cheese a slice of sugar and to cover with densely other plate. The whole week cheese will be absolutely fresh.

That in hot days to protect milk from turning sour, it is necessary to place a glass jug with milk in a wide cup with cold water. Water should reach half of jug. Then a jug to cover with the wetted and wrung out pure napkin which edge to ship in water, to put on a draught. Constant evaporation of water from a napkin will turn out, and it will maintain so low temperature in a jug, that milk will not turn sour and will be fresh even in the hottest day.

Longer to keep milk during winter time, before kipjacheniem in it it is necessary to add a few sugar (half of table spoon on 1 l of milk, and in the summer — soda (on a knife tip).

That milk has not burnt slightly, before kipjacheniem put in it a sugar slice. Such milk also is long stored.

If milk has spilt on a hot plate, cover the filled in place with a wet paper — the smell will not extend on all premise.

Salt at cooking of dairy porridges should be brought in milk while yet groats there are not filled up.

If it is swept away badly it is shaken up, in it it is necessary to add egg white, to cool and then already to shake up sour cream.

It is necessary to wash dairy ware at first in cold, and then in hot water.

Ware in which there was a dough and a mix with eggs, ' also wash at first in cold water, and then in hot.

Quality of eggs can be checked up by viewing on light. Dark stains are found out in the spoilt eggs at such viewing. In no event it is impossible to eat the spoilt eggs.

Eggs with a cracked shell do not follow if to cook them in salty water.

Eggs should be pounded in china, and yolks pound in a warm place, and fibers shake up in a cold place.

Often for preparation of dishes it is required to separate fiber from a yolk. For this purpose it is necessary to break egg over a pure funnel: fiber will slide off downwards, the yolk remains in a funnel. The funnel can be made and of a paper.

If fiber is necessary only, and the yolk should be kept for some days, pierce egg a thick needle from two opposite sides. Fiber will flow out, and the yolk remains in a shell.

That yolks or the fibers of the eggs which have been not used at once, remained fresh, it is necessary to put them in a cup, to fill in with cold water and to put in a cold place.

The fried potato turns out tasty and crackling, if it to drain from water a napkin before starting up in boiling oil.

That the potato was reddened before frying it it is necessary to strew slightly a flour.

It is not necessary to dilute mashed potatoes with cold milk. From it they gets grey colour. Good, white mashed potatoes to a floor chaetsja if to warm up milk before boiling.

The old potato will be tasty if at cooking to add to a few sugar.

Beet, carrots, turnip, potato cannot be cooked in one ware as they lose taste and colour.

At cooking of fresh vegetables and a potato always lower them in boiling water.

That small cut onions have not burnt and have got beautiful colour, it is necessary to roll in at first it in a flour, and then to fry.

Vegetables (except a beet and green peas) cook in the added some salt water to impact their the best relish and to keep in them more than useful substances. Is better to cook vegetables in the closed ware in a liquid small amount. The vegetables welded in a considerable quantity of water, lose many nutrients.

The tasty and fragrant food always is better acquired. Many mistresses pawn carrots and an onions crude in soups and sauces. Thus during cooking together with water steams their aroma is lost. To keep aroma, it is necessary the cut onions and carrots preliminary slightly to roast on a frying pan with fat, and then to put in soup or sauce. The browning keeps in carrots substance carotin of which in an organism vitamin A is formed.

Greens and vegetables keep the colour if in water in which they cook, to put a baking soda pinch.

The faded greens can be freshened, if it to put on an hour per cold water to which the table spoon of vinegar is added.

The frozen fruit and vegetables defreeze, lowering in cold water. In some hours this water pour out and pour other water which has been slightly added some salt.

Some hours per milk are good to take dried mushrooms, it is preliminary a little having salted it. Mushrooms become as fresh.

Dried mushrooms are better acquired by an organism if them to grind on a coffee mill or to pound, having prepared «a mushroom flour». From such "flour" it is possible to prepare not less tasty sauces and mushroom soups, than from the whole mushrooms.

That mushrooms did not blacken during the cleaning, the cleared mushrooms lower in a pan with the cold, slightly added some salt water. In water add a few vinegar.

That hands did not blacken, the potato and all vegetables should be cleaned a corrosion-proof knife. It is possible to wet also before cleaning hands vinegar and to allow to them to dry up, not wiping.

Parsley, fennel, mint remain fresh some days in the greatest heat if them to hold in densely closed, absolutely dry pan, and the greens too should be dry.

For preservation of vitamins the food at cooking needs to be stirred a wooden spoon.

That in a flour and rice hearts and dolgonosiki were not got, apply very simple means. In each sack of a flour or rice put 2—3 heads of the garlic cleared and divided into segments, strictly watching for that the top covers of segments at clearing have not been damaged as garlic from it rots.

Bread long does not harden if to store it in the glass cover glass, porcelain or enameled ware. On a ware bottom it is recommended to put a slice of a crude potato or a little salt then bread will not grow mouldy.

Stale bread can be made soft if to turn it in a damp towel for 5 minutes, then to develop n to put for 20—25 minutes in not so hot oven.

Fresh bread it is easy to cut on thin slices nagretym a knife.

If the pie hardly separates from protivnja, it is necessary protiven odindva to wrap up time a wet cold towel or to take over steam.

It is possible to put also protiven for some seconds in the cold water poured in any ware.

The pie never cannot be baked on strong fire. In a hot oven its external part becomes firm, and inside it remains crude. That it does not happen, it is necessary to warm preliminary an oven, but not to heat it and a pie to bake at moderate fire. After the pie is taken out from an oven, it should be held on kitchen, instead of to take out on a cold. From sharp change of temperatures the pie can settle.

That the bottom part of a pie at a batch has risen and was dry, slightly strew the bottom layer of a pie starch, and then already spread a stuffing.

For pies and pecheny it is possible to paint glaze red colour with juice from a beet, in yellow — orange juice.

Good glaze turns out if to kindle chocolate and mint sweets, having added one-two spoons of water or milk, and accurately to smear top and pie sides.

To receive a smooth surface at glaze laying on a pie, it is necessary to lower a knife in hot water and quickly to smooth down glaze. Before pouring out glaze on a pie, it is recommended to strew slightly its starched flour. It will detain glaze from rastekanija, will make its stronger and smooth.

Walnuts for pies and cakes are recommended to be calcinated slightly before the use in a wind case or cleared to fry on a dry frying pan, paternal they get pleasant smack.

All dishes from semolina will be more magnificent, air if for half an hour to cooking groats to presoak in water or milk, to allow to it to inflate, and then to cook.

Grain yeast it is possible make-suitable during more long time if to place them in a flour or small salt.

For cooling of drinks during heat time it is recommended to turn a bottle a rag wetted in cold salty water, and to put on a draught. As soon as the rag will dry up, it moisten again. This way it is possible to cool also water-melons and melons.

Cucumbers keep freshness if them to store lowered by a back in a vase with water longer.

The weak solution of vinegar well absorbs unpleasant smells from fish, an onions, garlic.

In mustard instead of sugar/is better to put medical

The mustard dissolved with milk, keeps the qualities longer time.

Before lowering sausages in boiled water, they need to be pierced a plug in several places then they do not burst.

If want, that the radish has lost caustic taste and an unpleasant smell, having planed, it should be washed out cold water.

In a vessel with cold salty water it is possible to cool a dessert quickly.

For definition of a maturity of a melon it is necessary to press its end from an opposite side from a stalk: at an immature melon this end does not give in to pressing. The high quality melon has a thick stalk.

That aroma of a lemon was more strongly felt, it is necessary to douse boiled water.

The new frying pan is necessary for calcinating with fat, and then to wipe salt.

Ready boiling coffee will instantly be defended if to pour in in it a spoon of cold boiled water.

The burnt slightly pan is well washed, if in it to pour soap water and to take some hours.

The onions well clear a rust from knifes.

The unpleasant smell on kitchen well leaves, if vinegar to pour on a frying pan and, warming up to evaporate.

If in a samovar or a teapot the scum was formed, pour in it water with vinegar (2 spoons on litre) and will boil.

The omelette will be more magnificent and is more tasty, if in it to add a few yeast.

Cheesecakes become more magnificent if to add in a mix two spoons of vegetable oil.

At a ripe water-melon a brilliant crust, and it does not sink in water.

The cut onions keep-.svezhest longer, ' if it to salt.

If in the put too much salt soup to lower for half-minute a sugar slice concentration of salt will decrease. If soup is put very too much salt, it is necessary to repeat procedure two-three times.

That has not escaped at kipjachenii milk, it is necessary to lower a special plate (they are on sale in shop) on a bottom or pan edges to grease with fat and that milk has not burnt, in it it is necessary to add a few waters (20-30) or to boil in aluminium ware, having rinsed its cold water.

Any mistress knows, that onions cleaning, grinding gorchitsy, horse-radish preparation — employment making cry. But include the desktop electrofan, having directed air stream so that it drove away from you «a grief onions».

Unpleasant procedure — to rub the horse-radish — it is possible to simplify and so. Horse-radish backs put for some time in a deep-freezer, and then the frozen horse-radish rub, as a carrot, without tears. All flavouring qualities remain.

Salt will not absorb in itself a moisture if to put in a saltcellar some grains of fig.

Banks for jam are a little good for washing up, they should be scalded still boiled water and to dry up, that water has not got to jam.

The pie has stuck to protivnju. Put sheet on a wet rag — and in some minutes easily will remove a pie.