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-To make pastry sheet on a thin ate fat, leaf fat and should be preheated.
- Brushes used for lubrication products can not be left in a hot solution. - The dough is rolled out more easily if it lie there for 30-40 minutes.
- Grapes - a beautiful decoration of cakes and pies. Rinse it is necessary to remove with a brush.
- To remove a thin brown shell with almonds, it must be put in a few seconds in boiling water. If your fingers when pressed almond shell is separated, it is time to take out of the water. After removal of the shell almond dried in an oven.
- In the yeast cake a lot of moisture, so they quickly deteriorate. Keep them be at a temperature of 6-8 degrees and relative humidity of 70-75 percent.
- When mixing dough, cooked in soda, citric need, stone or wine lactic acid dissolved in water, add eggs, sugar, flour, and stir it all. To test p layers, laid on sheets not deformed during baking, they should not roll on the size of the leaf, and a bit wider and longer. When placing the dough on a sheet sprinkled with water, squeeze it from the edges toward the center.
- When forming the test should be used with sharp notches and knives: stupid mauled edge products that interfere with their recovery. For the same reason you can not crush your raw edges with your fingers.
- At the custard during storage is not formed a crust, if it is sprinkled with granulated sugar or powdered sugar.
- In the manufacture of protein cream with apples they need to bake or cook and clean.
- If during cooking the syrup becomes thick jam and fruit shrivel, you need to top up the water.
- A special luster baked goods add the egg yolks. Smear the dough with a soft brush to evenly so as not to bruise the product and to grease dripping on the sheets.
- For the pickling of vegetables and fish is recommended to take a bow hot, savory. This bow comes on and a snack, and a garnish of boiled potatoes, fish, jelly, barbecue, as well as a salad, and salads.
- To retain green beans green, they should be boiled in heavily salted water, then cool.
- When frying poultry carcasses, poultry, rabbit, they should be laid on a baking sheet so that the space between them was 6.4 cm.
- To improve the taste and appearance of the broth, beef and pork recommend lightly fry the bones.
- When cooking broth from heads of sturgeon they should cook for about an hour, then remove to separate the flesh, cartilage and continue cooking until tender.
- Browned carrots, onions, and fresh tomatoes, cut into slices, it is necessary to put in a soup of cabbage for 10-15 minutes, and tomato puree for 5-7 minutes until cooked soup. To make cabbage soup daily distinctive taste and aroma, they need to put the garlic, mashed with salt.
- If the taste is not enough spicy pickle, it must fill the cucumber brine, which must be pre-boil and strain. To pickle soup for the Leningrad has not turned out slimy, pearl barley before cooking is recommended to rinse several times with hot water.
- All soups, except fish, parsley, celery can be replaced in the same amount.
- When cooking potato soup with pasta, you must first put the pasta and cook them for 10-15 minutes, then add the potatoes. Noodles, pasta or soup filling put together with the potatoes.
- Millet (it must first be washed with warm and hot water venture) provide a soup with vegetables.
- Soups with noodles during storage lose their] taste characteristics. 0 Frozen offal can not be thawed and re-Zamora is still alive: they deteriorate, lose color and appearance.
- Fats under the action of sunlight rancid quickly, so they, as well as foods that contain fat, should be stored in a dark place.
- With Sliced raw potatoes will not stick together and stick to the pan, if before they rinse with cold water and then gently dry.
- Do not wash cabbage with hot water, from that of its food value is lowered Vai.
- Sauerkraut brine from the need to wring out just before use. In the cabbage without the brine rapidly destroys vitamin C.
- Lettuce, spinach, sorrel, green onions, tops of vegetables recommended to wash after the greens free from roots, stems and coarse leaves turned yellow.
- Greens should be washed in a large quantity of cold water to the earth and sand were free to settle on the bottom. Water should be changed two or three times.
- Cooked meat is not recommended for a long time to warm up: it loses its juiciness.
- To Bird birds are well fried, should be every 10-15 minutes, pour it in fat.
- When soaked in salted fish fry time, we must carefully monitor the change of water and its temperature, which should not exceed 12 degrees.
- Do not overdo fried egg. Scrambled eggs ready, as soon as a little protein hardens and becomes white.
- Ready omelet should be soft and slightly elastic texture with toasted top crust.
- Potato patties obtained tastier if they are to moisten the bread crumbs in panirovaniem in lezone.
- To hot dogs wrapped in cellophane after cooking was easier to release from the shell, they should immediately pour cold water.
-Potatoes in milk as a garnish for steak served separately.
- A large amount of sugar in baked products without excessive fat gives them strength.
- If, after roasting geese and ducks are stiff, they should be further put in the broth.
- To improve the taste of the broth with vegetables and herbs, vegetables, you must first lightly fry (2-3 minutes).
- Mushroom sauce for boiled rice is good and the meat patties. Mushrooms are recommended to fill with cream sauce only after they are well roasted.
- Do not knead the pastry for a long time, because it was "prolonged" and loses its flavor.
- In the manufacture of tomato sauce with onions and cornichons the latter can not cook, and cut into small pieces and sprinkle them meat, covered with sauce.
- The potato will taste better if cooked put a few cloves of garlic. Before baking potatoes, it must be thoroughly washed, and that the tubers do not burst - chop them with a fork.
- Jam no sugar, if it add lemon juice or citric acid.
- Soup rice will be transparent when iterated and put washed rice for 3-5 minutes in boiling water, and then recline on a sieve. When the water flow down and shift the rice to the broth and simmer until tender.
- To get a clear broth with dumplings, drop them a few seconds in hot water (rinse with flour) and then shift into the boiling broth and cook at low boil.
- Soups will taste better if cooked to refill them with a mixture of egg yolks and milk or cream (lezonom).
- To make the dough fried pies weaker consistency than the liver.
- Involved have the dough should be smooth and easy to keep up with the walls of the cookware. Of poorly kneaded dough products obtained inferior quality.
- Before baking pie must pierce the top two or three places. It is necessary for the steam during baking.
- Baked apple granny should be kept in the form of 10 minutes, then carefully lay out on a plate.
- For baked apples can be submitted whipped cream or ordinary.
- Caramelized sugar gives Guriev porridge beautiful color and distinctive pleasant taste and aroma.
- Do not boil coffee for a long time and repeatedly heated, it deteriorates from the taste and aroma of the drink.
-Compote of fresh apples or pears is of special flavor, if it put lemon zest, orange or cinnamon (after cooling to remove the need to peel) and pour a little wine (Madeira, port, muscat rose).
-If you prepare the cabbage with bacon or smoked bacon, fried and then put them into the cabbage instead of fat at the beginning of quenching.
- If the poached vegetables seasoned sauce, they are heated to boiling.
- Early cabbage is less time cooking, so when cooking soup, it should pledge after potatoes.
- Before you cook the fish, it is recommended to lubricate the sour cream and pour over the butter. Fish get much tastier, with a crust. To fish for frying retained its shape for her lyrics blows make 2-3 cuts.
- Before roasting portions of fish sturgeon should be put on for 2-3 minutes in hot water, then rinse with cold water.
- Fish should be baked in Ovens at high temperature (250-280 degrees). In poorly heated oven fish not get juicy .........
Author: Armen Lavrentyevich / Armen at 9:59 Lavrent'evich
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