29 CULINARY TRICKS AND TIPS! BE SURE TO SAVE!

1. If you did not remove the foam from the broth in time and it sank to the bottom, pour a glass of water into the pan. The foam will rise and can be removed.

2. Do not add any seasonings to the chicken broth, only onion and carrot. Otherwise, it will lose its flavor.

3. Never leave a bay leaf in the soup. It is good when boiling, but then it only spoils the taste.

4. The chops will be softer if you brush them with a mixture of vinegar and vegetable oil 1-2 hours before frying. Do the same with the grilled meat.

5. To make delicious juicy cutlets, add equal amounts of finely chopped raw and lightly fried onions and some raw potatoes to the minced meat.

6. The first minute of frying the cutlets, the fire should be high so that the crust sets and does not allow the juice to flow out. But then you need to bring the fire to medium and, turning the cutlets over, increase it again for half a minute.

7. The fish will not fall apart and will acquire a golden crust if you wipe it with a towel 10-15 minutes before frying and immediately add salt.

8. A few fresh chanterelles added to any soup will make it tastier. The finer the mushrooms are cut into the dishes, the tastier they are.

9. Immediately mix the grated raw potatoes with a small amount of milk, otherwise they will turn blue.

10. Old potatoes will taste better if you add a spoonful of vinegar, 2-3 cloves of garlic and a bay leaf when cooking, or cook them in broth. The older the potatoes, the more water is required.

11. It is better to beat mashed potatoes by hand. Beaten in a mixer it becomes fluffy, but quickly loses its taste.

12. Yeast dough will be soft and airy if you add cooled boiled potatoes, grated on a fine grater, to it.

13. Butter will not darken when frying if the hot frying pan is first greased with vegetable oil.

14. The dough will rise faster if you stick a few sticks of tubular pasta into it.

15. To get a light and fluffy cream, when whipping with a whisk you need to describe figure eights and from time to time circles along the walls of the bowl.

16. Products made from unleavened dough will be crumbly and 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 oil splattering, lightly sprinkle the bottom of the pan with salt before you start frying.

19. Instead of apples, you can add orange or tangerine slices to the sauerkraut salad.

20. Vegetable oil should be added to the salad only after the salad has been salted, vinegar and pepper have been added (salt does not dissolve in oil).

21. Salad with mayonnaise and vinaigrette will acquire a particularly pleasant taste if you briefly add lemon peel to them before serving.

22. If you want the vinaigrette to acquire a subtle and pleasant taste, pour in a tablespoon of milk and a teaspoon of granulated sugar.

23. To obtain a clear meat broth, add washed eggshells to it during cooking. The finished broth should be strained.

24. You can use onion peel decoction to color broths. This increases their nutritional value, enriches them with vitamins, and improves their appearance.

25. An old chicken will cook faster if, after it has been boiling for 20-30 minutes, you plunge it into cold water for 5-6 minutes.

26. To prevent the meat from burning or becoming dry, place a container of water in the oven.

27. To eliminate a strong smell when frying fish, add 1 raw potato, peeled and cut into slices, into vegetable oil.

28. To quickly cool hot compote, you need to place the pan with it in another, larger container, fill it with cold water and add a little coarse salt to the water.

29. When preparing jelly, diluted starch should not be poured into the middle of the pan, but closer to its walls.