Cooking Queen

Useful tips for home cooking

To cooked carrots was delicious, cook it for 5-10 minutes. Like other vegetables, cook carrots on a good fire and salt only at the end of cooking.
To make the rice crumbly, before cooking it should be soaked for 30 minutes in cold water.
In order that salt during storage is not moistened, it is necessary to add to it only a few rice grains.
Rice does not boil, if it is lightly fried, but then when cooking it will not increase in size.
To milk did not run away, throw a piece of sugar into it and cover, stirring every 3-4 minutes.
Dry mustard on the lid protects the tomato paste from the appearance of mold.
The rice will be transparent if you lower it for 5 minutes in boiling water.
The rice will be white and crumbly if boiled in a special way: fall asleep in boiling salted water, add a couple drops of lemon juice or citric acid dissolved in water, and cover the saucepan with rice during cooking.
Vegetable soups will be thicker if you add a bit of lightly toasted flour in them. And the taste can be improved by sour cream, milk or cream.
To make pasta and rice not stick together when cooking, you should add a little olive or sunflower oil to the water in which they cook, and after cooking cook them in a colander with cold water.
To make the cabbage for the filling not lose its color and become brown, you should pass it by boiling water, and then pour it for a minute with cold water, then squeeze it and fry it in a frying pan.
Withered greens (parsley, dill) will again be fresh, if they are put in water, which is slightly diluted with vinegar.
The potatoes will be cooked faster if a little bit of oil is added to the water.
To cooked vegetables were tastier, lower them when boiling in boiling water. If you want to get a delicious broth, cook vegetables for it, dropping them not into boiling, but into cold water.
Porridge from buckwheat will be more delicious if it is first fried in a skillet or in the oven for only a couple of minutes.
To frozen meat was more tender and tasty, and also defrosted more quickly, pour it with a small amount of vinegar.
To ensure that the milk in the package or jar does not sour, immediately at the opening of the package add a pinch of salt - the salt will keep the freshness of milk for a longer period.
Mustard, which was divorced on milk, and not water, will be preserved better and does not dry.
In the meat mince, it is recommended to add a little sugar (from the calculation: a tablespoon of sugar per 1 kg of minced meat). Cutlets, chebureks, belyashi and other meat products will always be very juicy. In the minced meat also to the main spices (pepper, salt) it is recommended to add dry celery. Celery improves the taste of meat.
Fat skins are good to add when cooking cold from any meat. The cold meat with skins of fat will turn out thick, because there are many gelling substances in the skin.
A special interesting taste can be given vinaigrette, if you add to it 1 tablespoon of milk and 1 teaspoon of sugar.
Shchi, soup or borshch will be tastier and more saturated if they completely cook potatoes, and then knead it right in a saucepan or in a frying pan.
Some mistresses during borsch cooking recommend washed and peeled beets in broth to cook whole. Remove the cooked beetroot from the broth, grate it on a large grater and add it to the prepared borsch, bring it to the boil and turn it off. The borscht will have both color and taste just excellent!
To preserve the taste, aroma and color of fresh berries while preparing the jelly, boil only the water-pressed squeezed berries and add sugar and starch to the resulting syrup. The juice should be poured into the finished jelly when it is removed from the fire.
Lightly yellowed or cured fat let it through the meat grinder and put it in a clean dry jar. Store fat in the fridge, if necessary, it can be added to borsch or soup. For this, it is better to grind the salsa in a mortar with garlic and add this dressing to the prepared borsch (or soup), stir and turn off the fire.
Sour cream will taste like mayonnaise, if you add to it the yolk of a hard-boiled egg and just 1 teaspoon of mustard.
To make porridge was crumbly, you need to take two glasses of water on a glass of cereals. Some recommend that the rump be covered in boiling water.
Bitter cucumbers should not be immediately discarded. Bitterness will help to remove the simple way: dip the bitter cucumbers into the milk, adding to it a little sugar.
Cooked vegetables can not be left in the water, where they are cooked: they will become watery and tasteless. Immediately after cooking, vegetables should be thrown in a colander.
Apples for salads do not darken immediately if they are put in cold slightly salted water.
Thoroughly add garlic at the end of cooking. Meat broth should be salted half an hour before the end of cooking, fish-in the beginning of cooking, mushroom in the end.
To a new broom last longer and did not break, it should be damped in hot salted water for 2-3 hours.

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