Tricky Cooking: 25 Secrets of the Pros

Even if you have a personal chef, or you yourself are a culinary guru, this does not relieve you from the obligation to learn and master the following secrets.

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1. To prevent vegetable oil from splashing everywhere, sprinkle a little salt on the bottom of the pan.

2. The scrambled eggs will be fluffy if you add 2 tablespoons of cold water to 1 glass of eggs and beat them well.

3. Add diluted potato starch to the dough, and it will be fluffy and soft. Even the next day.

4. Usually beets are cooked for 3-3.5 hours. But experienced cooks deal with it differently: after 30 minutes of cooking, they remove the pan with beets, drain the boiling water, and place the vegetable under running water as cool as possible. The temperature difference makes the beets ready for consumption in just 15 minutes.

5. Instead of yeast, you can add cognac to the dough. This will make it more aromatic and the baked goods tastier.

6. Egg whites will whip into a fluffy foam faster if you cool them first and add a couple of drops of lemon juice or citric acid. Yolks, on the other hand, love warmth and sugar.

7. To fry or bake meat with a golden crust, you need to spread it with honey before doing so.

8. The liver will be soft if you sprinkle it with sugar before cooking.

9. To prevent eggs from cracking while boiling, rinse them in cold water beforehand.

10. To make the carrots tastier, cook them for only 5-10 minutes over medium heat. Closer to the finish, don't forget to add salt.

11. To ensure that rice is rice and not rice porridge, soak it in cold water for 30 minutes before cooking.

12. To prevent the rice from overcooking, you can fry it a little. But keep in mind: in the latter case, it can increase significantly in volume.

13. To prevent milk or milk porridge from trying to spill, place a wooden spoon on top of the pan.

14. Wilted greens will revive if you put them in water slightly diluted with vinegar.

15. To make vegetables tasty, you should put them in already boiling water. If the taste of the broth is a priority, then put the product in the pan from the very beginning.

16. To prevent the potatoes from sticking together and to reduce the amount of starch in them, rinse them in cold water and dry them before frying.

17. You can easily turn sour cream into mayonnaise if you add to it the mashed yolk of a hard-boiled egg and a teaspoon of mustard.

18. To prevent the fish from burning, grease it with vegetable oil, not the frying pan.

19. To make a regular vegetable salad more piquant, add a little vanilla to it.

20. To prevent hard-boiled eggs from falling apart when slicing, wet the knife in cold water.

21. To keep your chicken from being so greasy, wrap it in paper towels for a few minutes after cooking. They will absorb all the stuff you want to get rid of.

22. To make the vegetable salad more filling, add some boiled potatoes to it. By the way, experienced cooks recommend cutting them while they are hot.

23. To avoid the unpleasant smell of onions while frying, add a pinch of salt to the frying pan. And cook over low heat.

24. There is only one correct way to heat honey - put the jar in a bowl of hot water.

25. To easily peel garlic, press the clove with the wide tip of a knife.