Cooking tips for beginners. Useful culinary tricks for housewives

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Do you dream of learning how to cook deliciously and impress guests and homemade gourmet dishes?

To do this, it is not at all necessary to spend 24 hours a day in the kitchen.

To cook deliciously, you need to approach the matter with a soul and a certain amount of inspiration. And also to know useful culinary tips, which are willingly shared by smart housewives and professional chefs of fashionable restaurants.

In today's material, new culinary secrets and tricks to help you improve your culinary skills.

♦ How simple de-seed vegetables? To do this, use a completely unexpected device - a special spoon for ice cream. Its slightly pointed edges will help you get rid of the seeds with ease.
This technique is relevant for cucumbers, zucchini, pumpkin and many other vegetables.

♦ How rid the dish of excess fat. Have you prepared a dish, but it turned out to be too fatty and rich? Do not rush to get upset and put an end to dinner.
Take an ice cube and wrap it in a paper towel. Run ice over the surface of the dish. Ice attracts excess fat like a magnet. And he, in turn, remains on the napkin.

♦ How reheat the pastry properly. If you are going to reheat baked goods (like pizza) in the microwave, there is a risk of drying them out too much. To avoid these negative consequences, place a glass of water next to it. Evaporated moisture will help keep the dish from drying out.

♦ How to post sweet dough on a baking sheet. The baking sheet on which the pastry is baked does not need to be lubricated with oil, it is better to moisten it slightly with water.

♦ How make yeast dough soft. Add 2-3 pieces to the yeast dough. finely grated boiled potatoes. This will give it softness and airiness.

♦ Walnuts take on a pleasant hazelnut flavor if they are slightly calcined in the oven before use.

♦ How to store shelled nuts. Nuts are a valuable source of important vitamins and minerals. They contain antioxidants that increase the overall tone of the body and strengthen the immune system.
It is important to know how to properly store this product. If you keep shelled nuts at room temperature, they become rancid over time.
Place nuts in an airtight container and freeze. This will help preserve all their useful properties and pleasant taste.

♦ How eliminate bad odor. In the process of cooking, we come across a variety of products. Some of them, such as fish, are very odorous and leave a not very pleasant smell on the hands, which is not so easy to get rid of. Rub baking soda or lemon juice on your hands and wash under warm water - this should help.

♦ How to cook crispy cucumbers. To make pickled cucumbers crunchy, add amaranth herb leaves to the jars.

♦ If a grafted greens, put it in a glass of water, after adding vinegar to it.

♦ How store greens. Greens decorate any dish and give it a unique taste and aroma. Unfortunately, the shelf life of parsley, leek, dill and other representatives of the "green" is not so long. How to prolong the life of herbs? Freeze greens in ice cube trays by filling them with water or olive oil.
And then just add a couple of these cubes to the dish.

♦ How clean cast iron cookware. Cast iron cookware is practical and convenient. To keep it in good condition, it is important to clean it properly. Do not use household chemicals - this can lead to rust. Wash cast iron cookware with salt.
By the way, salt will also help eliminate the obsessive smell of spices.

♦ New frying pan must be calcined with fat, and then rubbed with salt.

♦ You can easily and simply replace mayonnaise with sour cream, adding to it the pounded yolk of a hard-boiled egg and a teaspoon of mustard.

♦ How keep recipes clean. Cookbooks are not uncommon in the kitchen. Many recipes of the hostess draw from them. Such books often look very beautiful, and you don’t want to get them dirty at all. However, the creative process of cooking is characterized by a number of costs in the form of food waste, drops of water and other liquids, and dirt.
So how do you keep your cookbook looking perfect? Use a trouser hanger, open the book to the page you want, and fix the clips.
Hang the hanger on a locker handle or other structure that is suitable for this.

♦ How return the shine to the dishes. Shiny dishes are the face of the kitchen. To restore the original shine of chrome-plated dishes, wash them with a solution of vinegar and water.
If this is ordinary dishes, and not an electric kettle. you can even soak it in such a solution for the whole night.

♦ How to cook minced meat for cutlets. Do not add fresh bread to the minced meat - this will add stickiness to the cutlets. Soak stale white bread in cold water or milk, and combine with minced meat without squeezing.

♦ Cutlets will be soft and juicy, if after frying them put in the oven for a few minutes.

♦ How baking cupcakes without molds. Do you want delicious pastries, but there are no molds for cupcakes or muffins? Do not despair. Their absence should not prevent you from enjoying delicate and airy pastries.
Build custom baking paper molds.
By the way, parchment can also become a cool decoration for your table if you serve cupcakes right in it. Use your imagination and skillful hands.

♦ To cookies didn't burn in the oven, under the forms you need to pour a little salt.

♦ How return wooden utensils to working condition. Wooden utensils are stylish and beautiful. In order to always keep it in this condition, it is important to clean it properly.
Wooden spoons and spatulas lose their appearance over time and acquire a not very pleasant smell. If you feel sorry for throwing them away, then try boiling them and drying them in the sun. Such a simple technique will give them a second life.

♦ How to cook crispy meat. If you want a baked bird or rabbit to have a crispy crust, brush them with sour cream or mayonnaise before sending them to the oven.

♦ How cook pasta. There is nothing difficult in preparing this dish. However, while waiting, it is so easy to miss the moment when the water begins to overflow.
Place a wooden spatula or spoon on top of the saucepan. The tree will not allow water and rising foam to overflow.

♦ As with docrispy potatoes. To get a dry, crispy crust on deep-fried potatoes, dry them with a napkin or towel before frying.

♦ To the salt was dry and crumbly, 2-3 rice grains are placed in the salt shaker, which absorb moisture.

♦ How clean onions properly. Onions are a killer vegetable that makes everyone cry. If you have a particularly sensitive mucous membrane of the eye, then it is quite difficult to survive this process.
If you are going to cook the onion, then before cutting it, place the vegetable in the freezer for 30 minutes and forget about the tears.

♦ How easy to grate cheese. Grated cheese is used to prepare many dishes. What to do if the cheese was at room temperature, became soft and does not lend itself to you and the grater at all?
Place it in the freezer for 30 minutes. The cheese will harden, which means it won't stick to the grater and will become more crumbly.

♦ How to cook meat. Boiled meat will turn out juicy if you put it in boiling water in a large piece and then cook it over very low heat. To soften tough meat, soak it for 2-3 hours in water to which vinegar or lemon juice is added.

♦ Older beef will become softer and will cook faster if you rub it with mustard a few hours before cooking, and rinse it with cold water immediately before cooking.

♦ When stew meat, add only hot water or broth. Cold water will make the meat tough.

♦ When fry schnitzels or chops, first remove all the veins. When frying, the veins curl up and make the meat shapeless.

♦ How save a burnt dish. If the dish is burnt, put the pan in cold water, the burnt sticks to the bottom. After that, you can pour the food into another dish.

♦ In the kitchen it is recommended to have a minimum of 3 desktop boards: for processing raw products, for finished products and for cutting dough.

♦ How get the most juice out of citrus fruits. Do you like fresh juices in the morning? Then it will be useful for you to know how to squeeze the maximum juice from oranges and other citrus fruits. First, cool the fruit well, and then send it to the microwave for 15-20 seconds. Enjoy a great drink!

♦ To don't spoil the whole lemon, and take some juice from it, pierce it with a knitting needle or a thick needle, and squeeze out the required amount of juice.

♦ How fast beat sour cream. To make sour cream whip better, add raw egg white to it.

♦ Egg yolks are crushed with sugar in a porcelain dish in a warm place. Vice versa, proteins, like cream, are well whipped in a cold place.

♦ If you add a little milk to sour cream, it won't curl up in the gravy.

♦ How easy to peel eggs. It will not be difficult to peel eggs from the shell if you add a small amount of soda or vinegar to the water when boiling.
These substances penetrate the shell, which then simplifies the process of its separation from the egg white.

♦ If boiled eggs should be cut into thin, neat slices So that the yolk does not crumble, moisten the knife in cold water.

♦ How skillful handling of cling film. Food wrap is an indispensable attribute in any kitchen. Are you not good at handling it?
Take the advice of celebrity chefs: store cling film in the refrigerator. When cold, it is much more obedient and less sticky to hands.

♦ How boil rice fluffy. Pour a tablespoon of vinegar into the water in which rice is cooked - and rice will become white and fluffy.

♦ Rice will not overcook or stick together., if the water in which it is boiled, add a couple of tablespoons of cold milk.

♦ During rice cooking should not add sugar This will harden the rice.

♦ To the rice is white and fluffy, pour it without fail into boiling salted water, adding a few drops of lemon juice or citric acid dissolved in water. Do not cover the dishes in which rice is cooked.

♦ There are several opinions about how cook rice properly. Many cooks pour rice into a saucepan, fill it with cold water so that if you lower your middle finger and touch the surface of the rice with it, then the water should reach its middle.
Put a pot of rice in water on the fire. Cover tightly with a lid that must not be opened until the end of cooking.
For more details, see

♦ To rice soup was not cloudy, boil the rice for a couple of minutes in boiling water, put it on a sieve and only after that add it to the broth. The same goes for homemade noodle soup.

♦ Cabbage for the filling, chopped, first pour over boiling water, and then pour cold water for a minute. Squeeze well and fry in a pan. Then cabbage will not lose color, will not turn brown.

♦ In order to p make salted soup edible, dip a raw potato into it and boil for a few minutes. It will soak up the excess salt.

♦ Mustard diluted with milk instead of water, it is much better preserved, does not dry out.

♦ Bread does not go stale for a long time, if you put a piece of raw potato in the bread box next to it.

♦ Fresh bread is easy to cut into thin slices if the knife is dipped in boiling water for one or two minutes.

♦ A pinch of salt added to coffee before the end of the boil, gives the drink special taste and aroma.

♦ 2 lumps of sugar, previously dissolved in a small amount of vinegar, can replace white wine in sauce.

♦ For from mold you need to put a little dry mustard on the lid.

♦ Caviar chum, pressed, granular will not dry for a long time, if you pour a thin layer of vegetable oil on top of a jar of caviar and seal it tightly.

♦ For preserving the taste, aroma and color of fresh berries when cooking jelly do not boil the juice squeezed from the berries. Boil only squeezed berries filled with water and add sugar and starch to the resulting syrup. Pour the juice into the finished jelly when it is removed from the fire.

♦ Beetroot takes a long time to cook- 3-3.5 hours. And you can cook it for only an hour, then remove from heat and put for 10 minutes under a stream of cold water. The candle will be ready.

♦ Beans and peas can not be soaked b, if during cooking every 5-7 minutes add a tablespoon of cold water to the pan. In addition, in unsalted water, they boil better and faster.

♦ If needed boil potatoes faster- Add a little butter to boiling water.

♦ Vinaigrette will acquire a delicate and pleasant taste. if you pour into it 1 tbsp. a spoonful of milk and add 1 teaspoon of sugar.

♦ Acid slows down the cooking of vegetables, so add vinegar, citric acid, tomato puree, tomato paste and fresh tomatoes at the end of cooking, when the vegetables are almost ready.

♦ If necessary add raw onion salad, you need to finely chop it, put it in a colander and pour over boiling water. The onion will be tastier, as bitterness will leave it. So that the onion does not burn and has a golden color, it must be rolled in flour or sprinkled with sugar before frying.

♦ If you moisten semolina with cold water, and then pour boiling water, it does not form lumps.

♦ A few drops of vegetable oil added to the water where it is boiled dry beans, make them softer and tastier.

♦ To worms and weevils did not start in flour and rice, you need to put a few cloves of garlic in each bag of flour or rice. The upper covers of the slices cannot be damaged - the garlic rots from this.

♦ Soft sticky dough rolls out easily if covered with parchment paper.

♦ The dough, when not kneaded very well, always sticks to the hands.. But it rolls well with a bottle filled with cold water.

♦ Bread yeast will last much longer, if you bury them in flour or fine salt.

♦ The dough will rise evenly, if you stick a few tubes of pasta into it.

♦ It is not recommended to roll out the dough over the entire area of the sheet. I. It will bake better if there is free space on the sheet on all sides.

♦ If you are baking fruit pie, then the dough must first be sprinkled with white breadcrumbs, and then put the fruit - the crackers will absorb moisture.

♦ To destroy in the kitchen the smell of cooking, put a little salt on the hot burner.

These useful cooking tips will come in handy for young housewives who are just learning culinary tricks. Although it is possible that even experienced housewives will take note of something from them.
Based on materials

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I propose to adopt thirteen hard-won culinary techniques that can be used not only by a novice hostess, but also by experienced cooks.

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Increase Your Citrus Juice Yield with a Microwave

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Heat a lemon (or other citrus fruit) in the microwave for 20-30 seconds. Then press down with the palm of your hand and roll it on a hard surface before cutting it in half. The fruit will become softer, it will be much easier to squeeze the juice.

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Remove excess fat from soup or stir-fry with ice cubes

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Throw a few ice cubes into your soup or stir-fry. Hardened and hardened globules of fat will rise to the surface where the pieces of ice have fallen, and you can easily remove them with a regular spoon.

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Another method leading to a similar result is to first leave the finished soup or roast in the refrigerator to cool for a while. The fat will rise to the surface and harden, it can be easily removed and then reheated.

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How to get rid of sand from mussels and clams

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Pour the mussels and clams with water, adding a few tablespoons of flour
They will open the doors and crawl out to eat the flour and thus leave all the sand and gravel inside. Leave them in water for thirty minutes for best results.

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Throw a pinch of salt on a cutting board before chopping greens

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The friction and weight of the salt will keep the greens from sticking to the surface of the knife and spreading all over the board. By the way, this method is good for rosemary or thyme, but, for example, basil should only be torn with your hands.

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How to fry meat crispy and avoid splattering when frying

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Dry meat or seafood before pan frying
Use a paper towel to remove any moisture from the surface of the meat. This will prevent excess steam (or worse, spatter) from coming into contact with the hot surface of the pan. Moisture or steam also interferes with the caramelization that well-cooked roasted meats owe their deliciously crispy crust.

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How to cook fluffy rice

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Rinse rice before cooking to avoid sticking together into lumps.
Place uncooked rice in a sieve or colander and rinse under running water until clear. This will help remove the unwanted starch that causes the rice to stick together during cooking. So you can easily get crumbly boiled rice.

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Freeze excess cooked rice

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Once you've boiled a large pot of rice, refrigerate the leftovers, place them in a microwaveable container, and freeze. When rice is needed again, simply pour a couple of tablespoons of water into the container, cover with dampened towels and microwave for 1-3 minutes, then stir. If necessary, repeat the treatment until the desired temperature is reached.

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Wet your fingers with water to remove the eggshell

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Getting pieces of the shell into the yolk is the most unpleasant thing that can happen when cooking scrambled eggs. However, if you wet your fingers with water, it will be easy to remove without destroying the yolk shell and keeping you in a positive mood before eating.

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Never defrost steaks

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Remember: a frozen steak will not only taste better after frying than a thawed one, it also cooks more evenly and loses less moisture while remaining juicy.

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Grind hardened brown sugar with microwave and water

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If your brown sugar has turned to stone, this problem has a simple solution. Place the lump of sugar in a container, sprinkle it with water and put it in the microwave for thirty seconds. Repeat this procedure, checking every thirty seconds, until the sugar has been crushed.

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In the future, to avoid a similar problem, store sugar in an airtight container or container with a tight-fitting lid.

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Peel garlic easily after microwaving

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Place the head of garlic in the microwave for ten seconds. When you take it out, the swollen wet husk will simply slide off under your fingers as if by magic.

To make salted soup edible, dip raw potatoes in it and boil for a few minutes. It will soak up the excess salt.

Rice will not boil or stick together if you add a couple of tablespoons of cold milk to the water in which it is boiled.

Add 2-3 pieces to the yeast dough. finely grated boiled potatoes. This will give it softness and airiness.

To prevent the rice soup from being cloudy, boil the rice for a couple of minutes in boiling water, put it on a sieve, and only then add it to the broth. The same goes for homemade noodle soup.

Beans and peas can not be soaked if, during cooking, every 5-7 minutes, add a tablespoon of cold water to the pan. In addition, in unsalted water, they boil better and faster.

To get a dry, crispy crust on deep-fried potatoes, dry them with a napkin or towel before frying.

If you need to cook potatoes faster, add a little butter to boiling water.

Boiled meat will turn out juicy if you put it in boiling water in a large piece and then cook it over very low heat. To soften tough meat, soak it for 2-3 hours in water to which vinegar or lemon juice is added.

Older beef will become softer and cook faster if it is rubbed with mustard a few hours before cooking, and rinsed with cold water immediately before cooking.

When stewing meat, add only hot water or broth. Cold water will make the meat tough.

To make sour cream whip better, add raw egg white to it.

If you want a baked bird or rabbit to have a crispy crust, brush them with sour cream or mayonnaise before sending them to the oven.

Do not add fresh bread to the minced meat patties - this will add stickiness to the patties. Soak stale white bread in cold water or milk, and combine with minced meat without squeezing.

Cutlets will be soft and juicy if, after frying, put them in the oven for a few minutes.

If boiled eggs need to be cut into thin neat slices so that the yolk does not crumble, you should moisten the knife in cold water.

The baking sheet on which the pastry is baked does not need to be lubricated with oil, it is better to moisten it slightly with water.

P.S. And in conclusion of the article, I propose to look at the recipes of dishes on bestreceptik, choose the recipe you like and start practicing!

Tomato juice is not stored in metal containers. Since vitamin A is destroyed in the light, the bottles into which it is poured are removed in a dark place.
In order for the skin of fried chicken, duck or goose to become crispy, shortly before the dish is ready, their carcasses are smeared with sour cream.
To improve the taste of lamb skewers, meat is marinated in pomegranate, tomato, lemon juice or dry white wine instead of vinegar.
Broths, sauces are prepared from porcini mushrooms, they are also salted and pickled. With any method of preparation, the porcini mushroom does not change its color and aroma.
Frozen meat broth, even for the most experienced cooks, turns out to be opaque. In this case, a well-washed shell of two chicken eggs is placed in the pan (then it is removed) - and the broth takes on a beautiful, appetizing look.
Cooked meat is not immediately removed from the broth, but allowed to cool, then it will be more juicy and tasty.
If you go to the market to buy everything "first hand", then go shopping in the morning, then the probability of buying fresh goods is much higher.
Add a little vegetable oil to the mixture of cottage cheese eggs flour for syrniki. They turn out richer and tastier.
It is good to add skins from lard when cooking jelly from any meat (cut off and freeze when cutting meat). Aspic turns out to be thick in the skin with a lot of gelling substances.
A slice of onion placed in the refrigerator will help eliminate all unpleasant odors.
Banana skins help to cook the meat. Put the banana skin into the pot with the meat. You will be pleasantly surprised by the result. The meat will be soft, juicy and fragrant.
To prepare the vinaigrette, first cut the beetroot and fill it with vegetable oil, then you can cut the rest of the vegetables - they will not be stained with beetroot juice and the vinaigrette will have a “multi-colored” color.
Always add sugar to minced meat (1 tablespoon per 1 kg of minced meat). Your cutlets, belyashi, chebureks and other products made from cutlet mass. will always be very juicy. Put in minced meat, plus to the main spices (salt, pepper), dry celery - it improves the taste of meat.
In a dish with meat for stewing, put cherry sprigs for the smell of aroma and indescribable taste.
If you add a little dry mustard to the brine with pickles, they will become tastier and last longer.
Harmful for spices: light, high temperature, high humidity. You need to store in tightly closed opaque ceramic. porcelain or dark glass jars, each spice in a separate container away from the stove.
To prevent the board from moving, you need to lay a wet terry towel under it that you use in the kitchen. It does not have to be large, but it should be terry, with a pile. Wooden boards do not slip on the pile and adhere to it a little due to water.
The secret of borscht: beets for borscht must be peeled and boiled whole in the broth all the time while the broth is being cooked. Then take out the meat and beets, strain the broth and cook the borscht as usual, only at the very end of cooking, rub the boiled beets on a coarse grater, put in the already prepared borscht. Let it boil and turn off. The taste is special and the color is great.
Do not pour spices from a jar in which they are stored directly into a pot with a boiling dish - they will absorb moisture from the steam and lose their quality.
So that the raw onion in the salad does not taste bitter and is tastier, it must be finely chopped, put in a colander and pour over with boiling water. And the radish salad will become much tastier if it is seasoned with onions, previously fried in vegetable oil.
Chops will be juicy and tender if, well beaten, salted and peppered, they are dipped in the following mixture on both sides: mix 1/2 cup of milk with egg, salt and pepper to taste (slightly diluted with water, salted and peppered mayonnaise will do) . Place the chops in a small enamel bowl, pour over the rest of the mixture and refrigerate overnight. In a cold place in such a mixture, raw meat can be stored for up to 5 days without losing taste and without acquiring unpleasant odors.
Shchi and borscht will be richer and tastier if you boil whole potatoes in them and then mash them. Mash in a saucepan or frying pan.
If you want the breadcrumbs to form a crispy golden crust, pieces of fish or meat should be brushed with a beaten egg and only then rolled in breadcrumbs.
It is useful for lovers of potato cutlets to know that beaten egg white will add splendor and delicate taste to such cutlets.
Apples are usually added to sauerkraut salads, but this salad can be varied with orange or tangerine slices.
The juiciness of oven-baked chicken breasts can be preserved if, before cooking, spread them with a mixture of ketchup and sour cream, taken in equal amounts (sour cream can be replaced with mayonnaise, and ketchup with adjika).
Never throw away lard that has turned yellow or weathered. Pass it through a meat grinder and store it in the refrigerator in a jar, if necessary, add it to cabbage soup or borscht. To do this, take the lard, add the garlic and grind the garlic together with the lard in a mortar or cup, an unusual taste is provided. Pour this dressing into the borscht when it is ready, stir and turn off the heat.
For many, sausages are an everyday dish. It seems that there is nothing simpler than their preparation, however, it is also useful to know some subtleties here. If sausages are cooked in a small amount of water or steamed, they will be much tastier and more aromatic. And in order to prevent sausages from bursting in boiling water, if they need to be pricked in several places with a fork before cooking or make cross-shaped cuts at the ends.
When heating the broth, do not tightly close the lid of the pan, because it is the free exit of steam that protects the broth from clouding.
If the bird carcass fried in the oven is not yet ready, but is already heavily browned, cover it on top with a piece of greased parchment paper or wrap it in foil.
And this advice is for lovers of vegetable soups, in which there are no cereals and potatoes. Seasoning this soup with lightly toasted flour will make it thicker and more delicious.
If you add a little milk to sour cream, it will not curdle in sauce, gravy or soup.
If you bake an open pie with fruit or berry filling, the juice escapes during baking and burns on a baking sheet. But there is a way out: stick several pasta with a hole vertically into the filling. Boiling juice rises through these tubes, but does not pour out of the pie. From the finished pasta pie, remove.
Boiled potatoes without skin can be made white without much difficulty, just add a little lemon juice to the water.
If you like crumbly porridge, then you need to take 2 glasses of liquid per glass of cereal. You can cook crumbly cereals in broth or on water, cereals should be poured into boiling water.
The taste of boiled vegetables can be improved by adding two pieces of sugar to the pan.
Bitter cucumbers can be dipped in milk for a while by adding a little sugar. The bitterness will go away.
You can remove the smell of boiling cabbage with a piece of bread placed in a saucepan - it perfectly absorbs an unpleasant smell.
To prevent bugs in rice cereal, put a few metal bottle caps in it.
The best and most affordable way to descale your kettle is with citric acid. It is she who will help your teapot shine again. You can clean the kettle with various chemicals, but why take the risk? After all, you can even ruin the kettle. It is better to choose a citric acid product without any chemicals. Naturally, if scale has appeared in the inner surface of the teapot, then it is no longer possible to brew tea there. I need to clean the kettle. Citric acid will help us with this. So, we need a pack of citric acid (for one teapot). Pour a pack of acid into the kettle, then fill with cold water and leave for several hours. Never boil the kettle. If the scale layer is small, then it will disappear in a quarter of an hour. Next, pour this water out of the kettle, dry it and boil it twice.
Melted chocolate and mint sweets with 1-2 tablespoons of water or milk make an excellent icing for the cake.
Did you know that an apple goes well with pastries? To prevent the biscuit cake from drying out, put half an apple in a container with it.
When kneading yeast dough, it is useful to know that cooled boiled potatoes will make it softer and more airy. Grate it on a fine grater in the proportion of 2-3 potatoes per 1 kg of flour and add to the dough before baking.
The biscuit will not lose its taste and tenderness if it is kneaded quickly and baked immediately, because otherwise air bubbles will escape from it and it will become heavy and tasteless.
Has its own tricks and pastries. In order for the finished cake or cake to easily come out of the mold, you need to put it on a cold wet towel without removing the product from the mold. But you should not immediately take out the cake in the cold - it can settle.
Apples will not lose juice during baking if, after removing the core, lower them for 3-4 minutes in boiling water.
Vegetables boiled in their skins will be much better cleaned if, after cooking, they are poured over with cold water, allowed to cool and only then peeled.
Banana peels are a wonderful plant food. When transplanting a plant, add crushed peels to the pot - you can pre-dried for future use. The crusts rot very quickly and feed the plant with microelements, especially the most valuable potassium, which affects the growth of green mass.
In a pot of roses, you need to dig an iron nail under the roots. In the garden, iron tin cans dug closer to the roots are perfect for these purposes. When iron rusts, it turns into a ferrous form and becomes available for absorption by plants. Roses that receive enough iron oxides are healthier and bloom brighter.
Tangerine peels, dried and laid out in a wardrobe, will scare away moths and give a light aroma.
Orange peels - there is nothing better for cleaning the microwave. Put peels of 1-2 oranges in a bowl, pour enough water to cover them and heat at maximum power for 5 minutes. Wash the oven with a sponge and warm water. It cleans up easily and smells good. If this procedure is carried out regularly, you will not need any chemical detergents.
Walnut shells (peeled of partitions) are excellent natural drainage for houseplants. When transplanting, lay the shells on the bottom of the pot.
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.
Do not put any seasonings in chicken broth, only onions and carrots. Otherwise, it will lose its taste.
Never leave bay leaves in soup. It is good when boiled, and then only spoils the taste.
The chops will turn out softer if 1-2 hours before frying they are smeared with a mixture of vinegar and vegetable oil. Do the same with grilled meat.
To prepare delicious juicy cutlets, add equally finely chopped raw and lightly fried onions and a little raw potatoes to the minced meat.
The fire should be strong for the first minute of frying cutlets so that the crust seizes and prevents the juice from flowing out. But then you need to bring the fire to medium and, turning the cutlets, increase it again for half a minute.
The fish will not fall apart into pieces and acquire a golden crust, if 10-15 minutes before frying it is wiped with a towel and immediately salted.
A few fresh chanterelles added to any soup will make it tastier. Mushrooms in dishes are tastier, the finer they are cut.
Stir the grated raw potatoes immediately with a little milk, otherwise it will turn blue.
Old potatoes will become tastier if you add a spoonful of vinegar, 2-3 cloves of garlic and bay leaf during cooking, or boil them in broth. The older the potatoes, the more water is required.
Mashed potatoes are best beaten by hand. Whipped in a mixer becomes lush, but quickly loses its taste.
Yeast dough will be soft and airy if you add cooled boiled potatoes, grated on a fine grater.
Butter does not darken during frying if the hot frying pan is pre-lubricated with vegetable oil.
The dough will rise faster if you stick a few sticks of tubular pasta into it.
To get a light and fluffy cream, when whipping with a whisk, you need to describe eights and from time to time circles along the walls of the dish.
Unleavened dough products will be crumbly, airy if you add a spoonful of cognac to the dough.
If you want the beans not to darken when cooked, cook them in an open pot.
Sprinkle the bottom of the pan lightly with salt to avoid splattering the oil before frying.
Instead of apples, you can put slices of oranges or tangerines in a sauerkraut salad.
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). - Salad with mayonnaise and vinaigrette will get a particularly pleasant taste if you put a lemon peel in them for a while before serving.
If you want the vinaigrette to acquire a delicate and pleasant taste, pour a tablespoon of milk into it and pour a teaspoon of granulated sugar.
To obtain a clear meat broth during cooking, put the washed eggshell into it. Ready broth should be filtered.
A decoction of onion peels can be used to color broths. This increases their nutritional value, enriches them with vitamins and improves their appearance.
An old chicken will cook faster if, after it has been cooked for 20-30 minutes, immerse it for 5-6 minutes in cold water.
To prevent the meat from burning and becoming dry, a vessel with water is placed in the oven.
To eliminate the strong smell when frying fish, put 1 raw potato, peeled and cut into slices, in vegetable oil.
To quickly cool the hot compote, you need to put the pan with it in another, large bowl, fill it with cold water and pour a little coarse salt into the water.
When preparing jelly, diluted starch should not be poured into the middle of the pan, but closer to its walls.

Loose dough. I advise you to make a depression in the center of the dough and add a little milk. Mix gently with a fork, and then knead the dough into a uniform ball.
The dough does not rise. If your dough does not rise, there can be only two reasons for this: either it is too cold in the kitchen - the temperature is less than 22 degrees, or you did not heat the milk before mixing it with yeast. The temperature of the liquid mixed with yeast should be approximately equal to body temperature, that is, 36 degrees.
Egg whites do not whip into a stable foam. Beating egg whites is not the easiest thing, but problems can be avoided by following a few rules. First: the bowl in which you will beat the whites must be completely dry, even a couple of drops of water can interfere with whipping. The second is how carefully you separate the whites from the yolks, this should be done very carefully. But if after 3 minutes the proteins have not acquired a stable form, it means that you did something wrong.
When baking, the raisins sink to the bottom. This problem indicates that the dough is very liquid. If the batter doesn't spill out of the spoon when you transfer it to the pan, the raisins will stay in place. The solution is simple - add a small amount of flour.
The cake will settle while baking. You may have used more liquid than indicated in the recipe. Or you have beaten the dough with an electric mixer for too long. In both cases, the dough will start to rise, but will settle as it bakes. Therefore, it is very important to follow the advice given in the recipe. In both cases, the solution to the problem is to add some extra test.
The cookie stuck to the pan. It is best to bake cookies on greaseproof paper, then there will be no problems with sticking. But if you still didn’t have it, and you didn’t have time to quickly shift the finished cookies from the baking sheet and it stuck, then you should do the following: heat the oven again to the required temperature, put the baking sheet back into the oven and heat the cookies. After that, you can easily shift the cookies, but you need to do this immediately.
Cookies break when removed from the pan. Again, it is worth saying that perhaps the most convenient solution to this problem would be the use of greaseproof paper. Thanks to her, the baking sheet does not need to be greased and you will not have any problems when removing cookies. An additional benefit of greaseproof paper is that it does not need to be washed and can be reused multiple times.
Dough with vegetable oil and melted cheese is too soft. This happens if the processed cheese or cottage cheese is too wet. Therefore, it is always advisable to squeeze the curd before use or wrap it in a towel to dry.
Ready cottage cheese cake settles. You must remember that ready-made cottage cheese cakes always decrease in volume, especially in the center. Therefore, you need to put a little more dough in the center than at the edges. When the baking time is up, leave the cheesecake in the oven with the door closed until the temperature drops.
Burnt cake. All you can do is scrape or cut off the burnt crust with a sharp knife. For masking, it is best to cover the cake with icing.
Wet fruit pie. Many fruits release juice when baked. Sprinkling bread crumbs on the dough before adding the fruit will keep the cake from getting too wet.
The caramel hardens too quickly. It can stay smooth and runny if you add a little lemon juice while cooking.
So that the filling does not “run away” when baking a fruit cake, stick a few pasta into the cake - the juice will rise up these tubes, and the baking sheet will not burn.
When frying donuts, vegetable oil forms foam. If the vegetable oil forms foam, then it has not reached the required temperature, which can destroy a thin layer of dough. To prevent this, check the temperature by dipping the handle of a wooden spoon into the oil. The oil has reached the right temperature if small bubbles form around the handle.
Loose cake is difficult to cut. When you cut the cake, the knife should not immediately reach the very bottom, but move with sawing movements through the entire cake. It is best to use a serrated knife for this.
Congealed custard. Move 3 tbsp. spoons of custard in a bottle. Cool it down by immersing the bottle in cold water. When cool, shake vigorously and the custard will come back to normal.

Mushroom broth will be more flavorful if you use mushrooms of different sizes. Large ones give the broth taste and color, and small ones give aroma. For puree soup, the best mushrooms are champignons, porcini and morels. And legume soups are especially good on mushroom broth.
In order for the foam that has fallen when cooking the broth to rise, you need to add a little cold water. And to make the broth fragrant and tasty, it must be boiled over low heat.
Puree soup can be seasoned with grated crumb soaked in broth to give it the necessary thickness. Such soups should not be boiled after dressing.
Fish broth will be tastier if you cook different types of fish together. If fish heads are boiled, then the gills must be removed, otherwise the broth will be bitter and cloudy.
However, cloudy broth is easily clarified with egg white whipped with salt.
Those who like clear rice soup should definitely wash the rice and put it in boiling water for 3-4 minutes, then put it on a sieve. After that, it can be cooked until cooked, the broth will remain transparent.
If you put too many vegetables in beef broth, it will lose its specific taste and aroma. As for chicken broth, do not abuse seasonings, otherwise it will lose its taste. Here's what else is useful to remember - vegetables for fish and mushroom broths can be fried in margarine and vegetable oil, and for milk soups - only in butter.
When cooking pickle, you should remember that the potatoes will become tough if pickles or sorrel are first put in the soup. Sorrel (and nettle) should be put in an almost ready soup and boiled in an open dish, then they retain their natural color.
If the pickle is with pearl barley, then it is better to sauté the grits in oil. This noticeably improves the taste. For spiciness, boiled strained cucumber pickle can be added to the pickle.
Fried onions often go into the first courses, and so, it will brown well if you add a little sugar to the oil in the pan. And it is better to roll the finely chopped onion in flour before sautéing, then it will not burn and will acquire a reddish tint.
To prepare milk soups, pasta and cereals are pre-boiled for 3-5 minutes in water.
When cooking cabbage soup, put sauerkraut in cold broth (water), and stewed cabbage in boiling.
Vegetable soups without cereals and potatoes should be seasoned with flour sauteing, they will be thicker.
Game soup will be tastier if it is fried beforehand.
Milk soups are recommended to be cooked in a saucepan with a thick bottom and over low heat so as not to burn.

Tricks in cooking delicious meatballs

When sculpting cutlets, it is very useful for juiciness to place a piece of ice and a piece of butter in the middle of each cutlet.
First, over high heat, the cutlets are fried once on each side until a crispy crust is obtained, and then the fire is reduced, the pan is covered with a lid and left on low heat for another 10-15 minutes. Ready cutlets are immediately served to the table.
Bread for minced meat should be soaked in cold boiled water (in some cases it can also be in wine or in a mixture of wine and water), but in no case in milk (soaking bread in milk deprives cutlets of juiciness due to interaction during frying of milk proteins and meat).
Cutlets (or meat) should only be placed in a preheated pan that is very well preheated (20-30 seconds after the cook has a strong alarm that the pan is already too hot) and with a sufficiently thick layer of oil (a small amount of oil makes it difficult to transfer heat from the pan cutlet or meat, as a result of which the product loses its juiciness, because due to poor thermal contact, the crust forms slowly, especially on the side surface).
Eggs cannot be added to minced meat cutlets, otherwise the cutlets will lose their juiciness (eggs are added to minced meat cutlets as a binder only in public catering, so that more water and bread can be introduced into cutlets - without eggs, minced meat with an underinvestment of meat will fall apart); eggs must be introduced for a bunch of minced fish, also when preparing minced meat from vegetables or cereals.
The fashioned cutlet must be rolled in a loose egg - lezon (or, even better, to preserve the juices, first a little in flour, and then in the egg) - when frying, the egg will create an impenetrable shell and retain all the juices inside the cutlet (optional, after deboning in egg can be breaded cutlets in ground breadcrumbs);
- partial breading: only in the egg or only in flour, or in flour and then in the egg;
- full breading (Viennese breading): flour - egg - crackers;
- sometimes they use double breading: flour - egg - crackers - egg - crackers);
- chicken, fish, cereal and vegetable cutlets can be breaded in flour and very abundantly in an egg in fresh, not too small bread crumbs or in fresh bread, cut into thin (3-4x6-8 mm) and rather long strips (such breading requires enough oil in the pan).

Our age is the age of speed and high technology. We are constantly in a hurry, there is a catastrophic lack of time, and glory to the Technique that makes our life easier! So it's no surprise that microwave ovens are so popular. Food in the microwave is firstly fast, secondly convenient, and thirdly - easy! A microwave oven is used not only for heating and defrosting food, you can also cook in it: bake, fry and boil. In addition, with the help of a microwave, you can do a lot of useful things.

To refresh the aroma of ground spices and seasonings, heat them at full power for thirty seconds.
If you wrap stale bread in a paper towel and heat it at full power for one minute, the bread will become as fresh again.
Walnuts are easy to peel by heating them in water for four to five minutes at full power.
Almonds are easy to peel if you put them in boiling water and heat them for thirty seconds at full power.
An orange or grapefruit can be easily peeled of white pulp if it is heated for thirty seconds at full power.
Cheese can not be overexposed in the microwave, otherwise it will become dry and like "rubber".
The fish will become more fragrant and tastier if it is poured with butter and paprika.
A microwave will help squeeze the juice out of a lemon or orange to almost a drop, even with very thick citrus peels. Warm the fruit for a few minutes in the microwave, let it cool and you can easily squeeze the juice out of them.
In the microwave, you can easily and quickly dry the zest of oranges and grapefruits. Put it on paper towels and heat at full power for two minutes. During heating, the zest must be stirred. After cooling, it becomes dry and brittle. Store dried zest in a tightly sealed container.
In the microwave, you can dry greens, vegetables, as well as crackers and nuts for the winter.
But this is not all that a microwave baby is capable of. Food in the microwave is already familiar, but microwaves can be used not only for food.
Candied honey can be melted in 1-2 minutes.
You can make one normal candle out of many small cinders - collect the cinders in a bowl, melt, and then pour into a mold with a thread wick.
Sterilize sponges for washing dishes. It is not at all necessary to throw them away, they can be perfectly "reanimated" in the microwave. Also in the microwave, you can knock out the stubborn smell from the cutting boards - they need to be washed, grated with lemon and "fried" in the microwave.
You can quickly make an excellent homemade heating pad by pouring cereal or salt into a clean sock and heating it for a couple of minutes.
So it is with soap - one whole piece can easily be obtained from remnants.

Secrets of cooking meat and meat products

Do not start cooking the meat until it is completely defrosted.
If the meat has an unpleasant smell, you need to put one or two pieces of charcoal when cooking it, which will absorb the smell. Or cut the meat into pieces, wash thoroughly in cold water, put in a saucepan with coal and pour cold water over it to cover the meat. After two or three hours, remove the coal and boil the meat in the same water. Or wash the meat with tepid water, rub with salt and pepper and lower for a quarter of an hour.
Large pieces should be turned over for more even defrosting.
Do not salt the meat before the end of cooking, especially dense pieces. If raw meat is salted, the surface will dehydrate and become tough.
When frying meat in the oven, it is poured only with hot water or broth, cold water gives it hardness.
Rigid meat will become soft if: - beat off the pieces; - moisten with lemon juice, let it soak, fry in a heated pan; - for several hours, grease on all sides with mustard, and before cooking, rinse and lightly salt.
Lean meat is stuffed to increase fat content. Bacon sticks 5 - 6 cm long and 0.5 cm thick are inserted into the meat with a forcing or stuck into punctures in the meat made with a sharp knife. Fatty meat is stuffed to improve the taste with slices of onion, parsley, celery.
The meat should always be cut across the fibers, then the finished pieces will be beautiful.
The meat of young animals is best used for fried dishes, and the old - for cooking and stewing.
To make the fried meat juicy, do not serve it on the table immediately from the pan, but hold it over a pot of hot water for a quarter of an hour.
Roast beef acquires a pleasant taste if the meat is smeared with mustard a few hours before cooking and stewed like that.
Chops and schnitzels will turn out softer if they are smeared with a mixture of vinegar and vegetable oil 1 - 2 hours before frying.
Boiled meat will be juicy if it is put in a large piece in boiling water, and then boiled over low heat with a barely noticeable simmer of the broth.
It is easy to remove the film from the liver if you lower it for a minute in hot water.
The liver becomes very tasty if you hold it in milk for 2-3 hours before frying. The liver is fried unsalted, otherwise it will become hard.
If the fried liver has become dry and tough, pour it with sour cream or sour cream with onion sauce, bring to a boil and simmer over low heat until the liver becomes soft. When serving, the liver should be poured with the sauce in which it was stewed.
So that the breadcrumbs do not remain in the pan when frying the cutlets, but cover the product with a ruddy crispy crust, the cutlets must be properly breaded. To do this, first roll the meat in flour, then grease it with a beaten egg and only then bread it in breadcrumbs.
If you oversalted the azu or stew, you can add pre-cut and sautéed fresh tomatoes to the dish, the salt will not be felt that way.
Boiled chicken will be tastier if, after removing it from the broth, you salt it, and then put it in another pan, covered with a lid or towel.
If the meat is salted, you need to add fresh flour or oil sauce to the dish, which will “take away” the salt. Sour cream can be added to fried meat: for this, hot salted meat is placed in a bowl with cold sour cream, the meat is cooled and only then heated (preferably in a water bath).
If the beef kidneys in the sauce have a sharp unpleasant odor, the kidneys must be separated from the sauce, washed with hot water, pour cold water again and bring to a boil. Then fry and combine with the newly prepared sauce.
Some varieties of smoked sausage are quite difficult to peel. But if you put the sausage in cold water for half a minute, then it will not be difficult to clean it.
In the absence of a refrigerator, fresh meat can be preserved for a day if it is wrapped in a thin cloth moistened with vinegar.
Sausages will not burst when cooked if they are pierced with a fork before being lowered into the water.
Dumplings and dumplings are boiled for 4-6 minutes in salted water. They are ready when they float to the surface of the water. The readiness of the noodles is also determined.
The meat will remain fresh for 4 - 5 days if, after drying, put it in a saucepan (enamelled), pour yogurt, cover with a plate on top, press down with a load and put in a cool place.

Fish Secrets

Let the thawed fish stand to completely thaw. Large pieces can be held under cold water for final thawing.
Frozen fish retains its nutrients better when thawed in cold salted water.
Fish should be cooked in a sealed container so that moisture does not evaporate, it takes less time to cook.
To make it easy to clean the fish from scales, it is immersed for several minutes in boiling water, then in cold water.
To find out if a fish is benign, it is lowered into a basin of water. When immersed in water, fresh fish drowns. Or pay attention to the gills. If the gills are red, then the fish is fresh. If they are very dark or pale, they are not fresh.
River fish will not smell like mud if it is washed in a strong cold salt solution or put in water with vinegar an hour before cooking (2 tablespoons of vinegar per liter of water).
Tastes better than small fish. The larger the fish, the tougher its meat.
For even cooking, large, thick pieces should be placed around the edges.
Always cook fish last. It should not be reheated like other foods, as it will quickly overcook.
It is important to defrost the fish completely so that further cooking takes place evenly. When defrosting, you need to put the fish in a glass or some other dish, cover with a film.
The fish will not be boiled soft if it is salted 10-11 minutes before cooking.
Pieces of fish will not lose their shape during cooking if 2-3 shallow transverse cuts are made on them.
Ocean fish is especially tasty when boiled in cucumber brine.
Sea fish will become even tastier if you sprinkle it with lemon juice 15-20 minutes before frying.
When boiling the fish, it is recommended to lower it into boiling water, then it will retain its juiciness and delicate taste.
For fatty fish, it is better to use sauces that have a sour taste - with vinegar, lemon juice, wine. They soften the taste of fat.
All large fish intended for cooking, first put in cold water.
Crayfish should only be cooked alive. If, after cooking, the neck of the crayfish is not tucked up, but loosened, it cannot be eaten; the neck of a boiled live crayfish is always tucked inward.
Oysters, fish and crayfish, at the slightest doubt in freshness, should be thrown away without any regret.
Fish products are well garnished with slices of lemon, tomato, spices.
In order for the fish to brown well, it is necessary to wipe it with a towel before frying.
If the fish is salted, the error is corrected in this way: unsalted flour sauce, unsalted mashed potatoes, sour cream mixed with a large amount of herbs (dill, parsley), lightly stewed with onion along with salted fish. However, this method is ineffective if the fish is very salty.
The fishy and onion smell from the boiler and pan can be removed by pouring moistened leaves of sleeping tea on a hot surface.

Milk Secrets

To make the milk boil faster, you can put a little sugar in it.
Milk will not escape if the edges of the pan are greased.
You can keep milk longer in winter as follows: before boiling, add a little sugar to it (1/2 tablespoon per 1 liter of milk), and in summer - soda (on the tip of a knife).
To boil milk without foam, you need to put it on boil, stir it more often, not allowing foam to form, and as soon as it boils, cool it quickly. Do not let it boil for more than three minutes - the vitamins will be better preserved.
You can also save milk longer in this way: cover the dish with milk with a lid, put it in a saucepan filled with water, throwing a napkin or towel over it, immersing its ends in water.
Milk will not burn if it is boiled in a heavy-bottomed saucepan after rinsing it with water.
If the milk is still burnt, you can get rid of the unpleasant odor like this: immediately pour it into another bowl, put it in a basin of water, add a pinch of salt to the milk and shake lightly.
Milk will not turn sour if you put a leaf of horseradish in it.
Milk absorbs odors very quickly, so it should be stored in a container with a closed lid.
Sour cream will whip better if you put a little raw protein in it.
To remove the acid from the cottage cheese, you need to wrap it in gauze folded in two layers, squeeze it into a ball, twist the ends tightly. Put the cottage cheese on a cutting board, cover with another board on top, put a small weight and leave for 2-3 hours.
A very sour curd will lose its acidity and become tender if mixed with an equal amount of fresh milk and left for an hour, then drained on cheesecloth placed in a colander, and the curd put under pressure.

Recommended:

apple dishes

Stewed apples

From 6-10 apples, hollow out the core, then remove the skin, cut each apple into 4 parts, put in a saucepan, put 1 tablespoon of oil, add 3-4 tablespoons of water, sprinkle with a little sugar, cover, simmer until soft. You can also cook dried apples in this way.

meringue apple

Bake 5 large apples, rub through a sieve, add 1.5 cups, that is, 3/4 pound, fine sugar, stir for at least two hours in a saucepan, covering it with ice or snow, until the mass turns white and thickens so that the spoon could stand upright in this mass; then put the cake with a spoon on paper or fill with this mass small paper boxes 2 inches long, almost 5/8 inches wide and high, insert into the oven, in a light heat, so that they dry completely; then take off the papers, put the cake on a dish and again in a warm oven, where they should stand until the holidays. There will be 35 pieces.

Apples with jam and almond milk

Take 3 pounds of good medium-sized apples, hollow out the core from each apple, then cut off the skin, wipe with lemon, stuff with whatever jam you like, but best of all with raspberries or cherries. Place the apples on a round dish, pour over them with almond milk prepared from a cup of almonds and 1.5 cups of water. Without filtering the milk, pour over the apples, put in the oven, in a very free spirit. When baked, serve.
Take: 3 f. apples, 1/4 f. almonds, 1 stack. jam, 1/2 lemon.

Apple charlotte with croutons

Take a stale bun, wipe off the crust on top, cut into thin slices, moisten them with wine and sugar, sprinkle with cinnamon if you like, dry; put them on the bottom and sides of the pan, smeared with oil; or butter these croutons and fry them lightly first. Peel 8-10 sweet and sour apples, chop finely, fill them with a pan lined with croutons inside; Sprinkle each row of apples with sugar and cinnamon, pouring in a little wine with sugar, cover with the same croutons and a lid on which you can put a few hot coals, insert into the oven.
When serving, place carefully on a platter, drizzle, if desired, with a syrup made from 1.5 cups of water and 1/4 or 1/2 pound of sugar with lemon zest.
Take: 5/8 f., i.e. 1.25 rolls, 3 f. apples, 1/2 stack sugar, cinnamon, 2 glasses of Sauternes or sherry; for syrup - from 1/4 to 1/2 f. sugar and lemon zest.
fried apples

Apples 5-6 pieces, wheat flour 2 tbsp. l., sugar 2 tbsp., juice of 1 lemon, vegetable oil 3.5 tsp.

Apples without skin and core are cut into four parts, breaded in flour and fried in heated oil. Roasted apples are sprinkled with sugar and sprinkled with tomato juice.

Baked apples with cranberries

Apples 8 pcs., Cowberries 1 tbsp., Sugar 1/2 tbsp., Powdered sugar 3 tbsp.

The core is removed from the apples, the cavity is filled with lingonberries mixed with sugar. Apples are placed on a baking sheet, add a little water and bake. When serving, sprinkle with powdered sugar.

Pears and apples in syrup

Pears, apples 8 pieces, sugar 2 tbsp, water 1.5 tbsp, dry white wine 1 tbsp, citric acid 3-4 pinches.

Cut in half, the fruits are boiled until soft in sugar syrup, acidified with citric acid, preventing them from being digested. First, pears are placed in boiling syrup, and then apples. Ready fruits are taken out with a slotted spoon. Wine is added to the syrup and boiled down to half the volume. Cooked fruits are placed in a vase, poured with syrup. Decorate with cherries or jam strawberries.

baked apples

4 apples, 2 tbsp. lingonberry jam.

Put apples in an enameled cast-iron frying pan, having previously drilled out seeds from them with a thin sharp blade of a knife along with a seed chamber. Fill the holes of apples with lingonberry or any other jam (you can candied), splash 1-2 tablespoons of water on the bottom of the pan, bake in a non-hot oven. Baked apples are served for dessert.

Apples with raisins and nuts

4 apples, 2 tbsp. raisins, 1 tbsp. nut kernels, 4 tbsp. Sahara.

Remove the seeds from the apples along with the seed chamber, fill the hole with raisins mixed with sugar and crushed nut kernels. Place in an enameled cast iron skillet. Sprinkle a spoonful of water on the bottom of the pan so that the apples do not burn. Bake in the oven, making sure that the apples retain their beautiful appearance and are baked.

puddings

Rice pudding with apples and jam

From 6-9 apples, cut the core, peel, boil in a small amount of water until half cooked, fill them with jam. In apple water, adding a little sugar to it, boil 1 cup of rice. Grease the form with a spoonful of butter, sprinkle with 2 breadcrumbs, put half the rice, apples on it, sprinkle them with cinnamon sugar, cover with rice, put in the oven for half an hour. Serving, put on a dish; drizzle with cherry shea raspberry syrup.

Steamed lean pudding with apples

Peel 1/2 cup sweet almonds, grind not too finely, dilute 1.5 cups of boiled water, add a little sugar; 5/8 lb. stale roll cut into thin slices, soak in this milk, put on a dish. Grease the saucepan with oil, sprinkle with sugar, put a row of rolls, a row of sliced apples, sprinkle them with sugar, put a row of jam or fruit puree, again a row of rolls, and so on to the end; steam cook.
Serving, pour over the next sauce; 1/2 cup syrup, 1/4 cup Madeira or port wine, 1 cup water, add sugar, if not sweet, put on the stove, boil, put a teaspoon of potato flour mixed with water, boil, stirring vigorously, 2-3 minutes .
Take: 1/2 stack. sweet almonds, 5-10 pcs. bitter, 1.25 rolls, 1 tablespoon of butter, 1/2 stack. sugar, 1/2 cup jam. 6 apples. 1/2 stack. syrup, 1/2 cup madeira, 1 teaspoon of potato flour, sugar, if the syrup is not sweet.

Rice pudding with fresh fruit

Cook 1 cup rice, mix it with 1/4-1/2 cup sugar and a glass of liquor; 3 apples, 4 pears, 4 peaches, peeled, cut each piece into 4 parts, add 8 yellow or red plums with pits taken out, boil in syrup from 1 cup of water and 3/4 cup of sugar; Dip the plums into the syrup for about five minutes, and cook the peaches a little longer. Rinse a small form in the form of a saucepan with water, sprinkle with coarsely crushed sugar, put a row of rice, then a row of boiled fruits, to which you can add a little gooseberry jam, again a row of rice, again a row of fruits, rice on top; cool down; serving, put on a dish, remove green and red grapes around, put a pear boiled in syrup on top, and plums around it, pour over the remaining syrup, into which add a glass of liquor.
Take: 1 stack. rice, 3 apples, 4 pears, 4 peaches, 8 plums, a spoonful of gooseberry jam, 1 stack. sugar, 2 glasses of liquor, green and blue fresh grapes.

Rice pudding with prunes

Boil rice in water, add a piece of cinnamon and lemon zest, put on a sieve to drain excess liquid; 1/2 cup prunes, 1/2 cup raisins, sort, wash, scald with boiling water, cover, let stand until cool, drain, and mix prunes and raisins with rice, adding sugar, vanilla and jam without juice or lemon juice , put it all in a wet form, sprinkled with sugar, cool. Serve, put on a dish, pour over some syrup.
Take: 1 stack. rice, a piece of cinnamon, the zest of 1/2 lemon and a little juice, 1/2 stack. prunes, 1/2 cup raisins, 1/2 stack, jam without juice and 1/4 stack. sugar or 1/2 cup. one sugar (vanilla), syrup - pour over the pudding.

Cold rice with oranges

Boil a glass of rice, but so that it is crumbly; Dissolve 1/3 cup sugar in 2/3 cup water, mix with rice. Remove the zest from 1.5 oranges, finely chop it, pour into a saucepan, also cloves, pour in 3/4 cup of water, 1/3 cup of sugar, boil the syrup, cool. Remove the white skin from the remaining oranges, divide them into small pieces, remove the seeds, put them on a dish with rice, pour over the cooled syrup.
Take: 1 hundred / s, rice, 2/3 mill, sugar, 2-3 oranges, 4-8 pcs. carnations.

Rice with cranberry juice

Boil 2 cups of rice tied in a cloth so that it is crumbly, put in it 10-20 pieces of sweet and 5 pieces of bitter crushed almonds mixed with sugar. To serve, drizzle with thick raw cranberry juice and sugar, mashing the cranberries through a sieve (1/2 lb cranberries and a glass of fine sugar).

Rice with strawberry puree

Boil rice with vanilla pieces, put it on a dish, leaving the middle empty, smooth around, pour strawberry puree into the middle, prepared as follows:
2 pounds of strawberries, that is, 5 glasses, sort, rub through a sieve, put 1 / 2-3 / 4 cups of fine sugar, stir.
Take: 1 stack. rice, 3/4 cup vanilla, 2 tbsp. strawberries, i.e. glasses 5, 3/4-1 stack. Sahara.

Dishes from berries, fruits, nuts, vegetables

Prunes cake

1 or 1.5 pounds of prunes boiled, rub through a sieve; 4-6 apples, as less acidic as possible, boil with sugar in the smallest amount of water, wipe, mix with grated prunes, rub with a spoon for half an hour.
Prepare syrup from 3/4 or 1 cup of sugar in pieces and 3/4-1 cup of water, pour into puree, stir. Before the holiday, put on the stove so that it is warm, but not hot. Serving, you can impose croutons.
Take: 3 or 4.5 stacks. prunes, 4-6 apples, 3/4-1 stack. lumps of sugar.

Marzipans

1 pound sweet almonds, peeled, dried, finely crushed, adding 1/2 cup rose water, transfer to a saucepan, add 1 pound sugar, stir over fire until the mass thickens; watch so it doesn't burn. Then remove from heat, make an oblong bun out of this mass, sprinkle lightly with flour, let cool, then roll out, cut out with different figures; prepare a rather liquid white icing, spread marzipan with it, bake it not in a hot oven, remove with fruit, etc.
Take: 1 f. sweet almonds, 1 tbsp. sugar, 1/3 or 1/2 stack. rose water. Fruit icing etc.

Marzipans

Dough: 0.5 l of beer, 0.5 l of vegetable oil, flour.

Knead the dough so that it does not stick to your hands, roll out a thin cake (2-3 mm thick), cut into triangles. Put a little jam or thick jam (preferably sweet and sour) on each piece. Wrap in the form of puff tubes, so that the filling is in the center of the stick. Place on a baking sheet and bake at 200 degrees. Sprinkle finished marzipan with powdered sugar.

Rowan mashed with sugar

Rowan 1 kg, sugar 1 kg.

Prepared berries are scalded with boiling water (salted at the rate of 20-25 g of salt per 1 liter of water) and left in it for 3-5 minutes. They are thrown into a colander, then mixed with granulated sugar, passed through a meat grinder and heated to 70-80 degrees. Placed in scalded and dried glass jars with a capacity of 350-500 g and sterilized at a low boil of water for 15-20 minutes.

Fruit salad

200 g cherries, 200 g yellow or pink cherries, 100 g garden strawberries, 1 orange, 1 lemon, 100 g walnut kernels, 2 tbsp. powdered sugar.

Wash the berries, peel the stalks and seeds, peel the orange, disassemble it into slices, cut the slices in half, remove the seeds. Combine everything, add walnut kernels, season with lemon juice, powdered sugar. Put in the refrigerator for an hour. Serve for dessert with juice or a fruit smoothie.

Pumpkin in a sweet marinade

500 g pumpkin, 1 tbsp. water, 1 tbsp. granulated sugar, 4 tbsp. vinegar, cinnamon, lemon peel or cloves.

Cut the pumpkin into slices, peel, cut the core, cut the pumpkin into slices. Boil water with sugar, add spices, vinegar or citric acid and pour pumpkin with this hot syrup. After cooling, drain the marinade, boil again, dip the pumpkin into it and cook over low heat until it becomes transparent. For long-term storage, cloves and cinnamon are removed from the syrup.

candied plums

Remove pits from plums. Boil sugar syrup (1 kg of sugar and 2-3 tablespoons of water per 1 kg of fruit). Dip the plum into boiling syrup and boil for 5 minutes, then stand for 10-12 hours. Repeat this 3-4 times, then cook until tender. Throw the boiled plum into a colander, let the syrup drain and dry. Sprinkle dried candied fruits with sugar and place in jars or boxes for storage. If dried candied fruits are stored for a short time, then it is better to cook them with a bone (such candied fruits have a more attractive appearance). If desired, each plum, from which the stone has been removed, can be stuffed with a walnut.

Quince marmalade

The washed fruits are baked in the oven, wiped and mixed with sugar (1-1.2 kg of sugar per 1 kg of quince puree). Puree is placed in a bowl for cooking jam and boiled until the mass reaches for a spoon and lags behind the bottom. Then it is laid out on an enameled tray or a dish moistened with water, leveled with a knife and dried.

Blueberry pate

Oat flakes "hercules" 1/2 tbsp., water for soaking flakes 100 g, blueberries 300 g, crushed nut kernels 2 tbsp. (1/2 spoon for sprinkling).

The flakes are soaked for 1 hour in water to swell. Blueberries are kneaded with a wooden pusher, mixed with swollen flakes, crushed nut kernels are added and knead well. When serving, the pâté is sprinkled with crushed nuts. You can add 1 tbsp to the pate. honey.

Roasted walnuts

Walnut kernels 1 tbsp, powdered sugar 2 tsp, vegetable oil 1 tbsp.

Nut kernels are soaked for 10-15 minutes in hot water, after which they are peeled off. Peeled kernels are doused with boiling water, discarded, sprinkled with powdered sugar and fried in a large amount of oil, then discarded and cooled. When serving, the nuts are stacked on a plate, on the bottom of which a paper napkin is placed.

Peanut halva

For 1 kg of halva: peanut kernels 600 g, honey 420 g.

Peanut kernels are lightly fried, poured into boiling honey, mixed, laid out on a tray or dish and cooled. Halva is cut before serving.

Candied rowan

Rowan with sprigs is blanched in boiling water for 3-5 minutes and immediately cooled with cold water, then dipped in syrup prepared at the rate of 1.2 kg of sugar and 3 tbsp. water per 1 kg of mountain ash with twigs, bring to a boil, then stop heating and leave for 5-6 hours. Bring to a boil again and cook for 5-7 minutes. Then again they insist 10-12 hours. This is repeated 3-4 times. At the last cooking, citric acid is added (3-4 g per 1 kg of mass), after which it is thrown into a colander, the syrup is allowed to drain and the candied fruits are laid out to dry on a dish or plates. When serving, candied fruits are sprinkled with sugar or powdered sugar. Candied fruits are stored in jars. Candied fruits intended for long-term storage are left in syrup.

Pancakes, fritters, croutons, pourers, kutia

Note. Pancakes are baked in a thin iron frying pan, which is smeared with vegetable oil before baking. The dough should be liquid, pour it into the pan very little so that it spreads in a thin layer throughout the pan; excess can be thrown back. It is necessary to adapt to the amount of dough poured from the first pancake, depending on the size of the pan, because it is not good to pour the dough back every time. If there are lumps, strain the dough through a fine sieve. When the pancake begins to rise, lag behind the pan and when it is fried on one side, then carefully separate it with a knife from the edges, tip it onto the board or, turning it over, fry the other side; in this case, it is necessary, before turning it over, to lubricate it with oil. Then, for another pancake, again grease the pan with oil, heat it up, pour in the dough, etc. Such pancakes are fried either on one side or on both sides, depending on the need, namely: both parties, for other purposes - with one only.
Portion is for 6-8 people.

Russian pancakes custard

For 1.3 cups of buckwheat, take 2.3 cups of wheat flour. In the evening, take all the buckwheat and half of the wheat flour, brew 2.5 cups of boiling water, stirring vigorously to form a thick lump of dough. When cool, dilute it with 1.5 cups of warm water and put 3 spools of yeast dissolved in a glass of water. The next day, add the rest of the flour, pour in a full spoonful of salt and a spoonful of sugar, knock it out well with a spatula; and that the dough was a little thicker than ordinary pancakes. When it rises, without interfering with the dough, bake pancakes.

Fritters

Dissolve the dough from 3 cups of warm water, 4.25 cups of flour, that is, 1.5 pounds, and 2 spools of dry yeast, salt, add a spoonful of sugar and lemon zest, whoever wants - a spoonful of currant; when it rises, without stirring the dough with a spoon, fry the pancakes in vegetable oil.
Serve with sugar, warmed butter, jam or molasses.

Croutons with prune marmalade

Rinse 1/8 pound prunes, then bring to a boil in water, drain in a colander, remove the stones, put the prunes in a saucepan, put a piece of cinnamon, pour in a small amount of water, boil until soft, rub through a sieve; Boil 1/4 cup of sugar with 1/2 cup of water, put prunes in this syrup, boil until thick.
Cut 1.5 white rolls into slices, put them on a grill, brown on one side, or lightly fry 12-18 oblong crackers in the oven; then put cooked marmalade on the fried side, cover with another toast, sprinkle with sugar, put on a rasp; before the holiday, insert into a hot oven, brown the croutons on both sides. To serve, pour the following prune syrup on a dish: pound the prune pits in a mortar, add 1/8 pound prunes and 1/4 cup sugar, pour in water, cook over low heat until the prunes are completely boiled and the syrup is reduced strain up to 1.5 cups.
Take: 1 pound prunes, i.e. 2.5 stacks, 1/2 stack. fine sugar, 1.5 rolls or 12-18 crackers, a piece of cinnamon.

pourers

A glass of water, a tablespoon of vegetable oil, 1/4 teaspoon of salt and 1 pound of flour - knead well, roll out thinly, arrange jam without syrup in heaps, fold into pies, pinch, cut with a glass or cutter and fry in a fairly large amount of oil - from 1 /2 to 1 lb; take a saucepan for this, but narrower, so that the pourers are immersed in oil and swell; take out when browned, put on a sieve, on transfer paper; hot sprinkle with sugar, who wants, and a little cinnamon.

Wheat kutia with poppy seeds or jam

1 pound of wheat sort, wash, pour into boiling water; when it boils, pour into a colander, pour cold water, put in a saucepan, pour water, boil, cover with a lid, put in a hot oven. When it gets soft, take it out and put it in a cold place.
Meanwhile, wash 1 cup of poppy seeds, scald with boiling water, drain the water, wash in cold water, drain it, douse it again with cold water, drain it, rub in a stone cup until the seeds turn white and the seeds are crushed, put 1/2 cup of sugar or spoons of 2 honey, mix with wheat, adding a little boiled, but already cooled water. Or instead of poppy seeds, you can put a glass of berries and fruits from jam into wheat, without juice, dilute it with boiled sugar water.

Ice cream

Note. For 6 people, 3.5 cups of juice, that is, liquid in general, and 3/4 pound, that is, 1.5 cups, of fine sugar are taken for ice cream from berry or fruit juice.
Take, for example, juice from 2 pounds of pitted cherries, how much will come out, measure out the water so that together with the juice it makes 3.5 cups. Or take 1.5 pounds of strawberries or raspberries peeled from sprigs, wipe, transfer to a glass. Measure out enough water to make 3.5 cups together with the rubbed mass. Then boil water with sugar, set aside, immediately pour juice or pureed berry mass into hot water, stir, cool.
Take a narrow, but high bucket with a small hole at the bottom so that you can release water from the melted ice. Put crushed ice on the bottom, sprinkle with a little salt. Take an ice cream maker, wash it well and wipe it, pour in the prepared, filtered and cooled mass, cover with clean paper and a lid and start twirling, preferably on a glacier or just in a cold place.
After 1/4 hour, wipe the lid, open the mold carefully so that salt or ice does not get into the middle, carefully scrape the mass that has already begun to solidify from the sides and bottom with a wooden stick, stir it with the rest, knock it out with a spatula as best as possible, cover again with paper and cover and twirl for a few minutes; then stir again with a spatula, as above, and repeat at least 5-6 times until the ice cream turns into a thick and sweet mass. Then rotate a little more. Serve or, if early, fill the mold with salt and ice and leave it like that for a while. The more often the ice cream is mixed with fun, the better it is. This is the whole secret of good ice cream.
If the ice melts, drain the water and add fresh ice.
For a mold for 6 people, 3 pounds of salt is enough, that is, 6 glasses.
To put the ice cream out of the mold, you must first dip the mold in hot water, wipe it thoroughly and turn it over onto a dish covered with a napkin, garnish with berries, etc.

Strawberry or raspberry ice cream

Boil 2.25 cups of water, 3/4 lb. of sugar, put 1.25 cups of pureed strawberries or raspberries, 1/4 teaspoon of citric acid into the hot place, cool, mold, etc.
Take: 3/4 f. sugar, i.e. 1.5 stacks, 1.5 lbs., i.e. 4-5 stacks, strawberries or raspberries, 1/4 teaspoon of citric acid.

Cherry or red currant ice cream

Boil 2 cups water, 3/4 lb sugar with a few crushed cherry pits, add 1/4 teaspoon citric acid to the hot pot, pour in the cherry juice, cool, strain, shape and freeze.
Take: 3/4 f. sugar, i.e., almost 1.5 stacks., 1/4 teaspoon of citric acid, 2 f. cherries.

Apple and pear ice cream

For ice cream, reneta or pineapple apples and 6ere or bergamot pears are best. For lack of them, you can take others.
7 peeled apples or pears, cut into pieces, pour 1.5 cups of water, boil until soft, strain, take this juice 2.8 cups, 3/4 pound of sugar, boil, pour in the juice of 1/2 lemon and 1/2 cup champagne or 1/3 glass of rum, cool, freeze.
When boiling apples, put cinnamon and zest with 1/4 lemon or 1 clove; when cooking pears, put vanilla.
Take: for apple ice cream - 7 apples, 1.5 stacks. sugar, i.e. 3/4 f., 1/2 lemon, cinnamon, 1/2 stack. champagne or 1/3 glass of rum. Salt 6 stack. For pear ice cream - 7 pears, 3/4 lb. sugar, 1/2 cup vanilla, juice from 1/2 lemon, 1/2 cup. champagne or 1/3 glass of rum.

Cranberry ice cream

Pour a piece of cinnamon, lemon peel or vanilla into 2.5 cups of water, mix with sugar, boil, pour in the juice from 1 cup of cranberries, strain, cool, pour into a mold, etc.
Take: 1 stack. cranberries, i.e. 1/2 f.. 3/4 f. sugar, cinnamon, lemon zest or vanilla.

Orange ice cream

3 cups water, 3/4 lb sugar, boil the zest from 2 oranges, pour in the juice from 4 oranges without seeds, strain, pour into a mold, cool.
Take: 3/4 lb., i.e. almost 1.5 stacks, sugar, 4 oranges.

Mousses

Raw apple mousse

Apples 700 g, granulated sugar 1/2 tbsp, gelatin 2 tsp, water 2 tbsp, lemon juice 1 tsp

From fresh apples, the skin is removed, which is poured with water and set to boil. When the skin is well boiled, filter the broth through a sieve, put sugar, stir everything and add pre-prepared gelatin. Then the broth is put on the stove and, stirring, boil until the gelatin dissolves. Peeled and filled with water (so as not to darken), the apples are rubbed on a grater and immediately dipped into a slightly chilled gelatin broth. When the apple mass is all introduced, start whipping the mousse. Beat the mousse until the density of sour cream, then pour into molds.

Rhubarb semolina mousse

Rhubarb petioles are cut into small pieces and boiled in water, adding sugar, for 5 minutes. Boiled rhubarb is rubbed. After that, semolina is poured into the mass and boiled until thickened. Cool to 40 degrees, beat until a thick foamy mass is formed. Pour it into molds or bowls. Mousse is served chilled. You can pour it with berry or fruit syrup (sauce).

Mousse semolina

Semolina 1/3 tbsp, granulated sugar 1 tbsp, water 3 tbsp, cranberries 1 tbsp, vanilla sugar 1/4 powder.

Washed cranberries are crushed with a wooden pestle and diluted with 1/2 tbsp. hot water, then filtered through clean gauze, cranberry squeezes are poured with the remaining water and put on fire, boiled for several minutes and filtered again. On the resulting broth, semolina is brewed. To avoid the formation of lumps, it is necessary to pour the cereal slowly, without removing the pan from the heat and continuously stirring the porridge with a spoon. After 15 minutes of cooking over low heat, add granulated sugar without removing it from the heat, mix the porridge and take it out to cool. When the semolina porridge has cooled down (but will still be warm), pre-squeezed cranberry juice and vanilla sugar are poured into it and beaten with a whisk until the mass doubles in volume and until a thick pale pink foam is obtained. The finished mousse is poured into prepared vases or molds. If there is no metal whisk, you can separate the cooked mass in small portions into a deep bowl or plates and beat with a fork.

Apple mousse without gelatin

Antonov apples 500 g, granulated sugar 1/2 tbsp., water 1/3 tbsp., lemon juice 1 tsp.

Washed apples should be laid out on a sheet or pan, add a little water, then put in the oven. When the apples become soft, they are rubbed through a sieve; sugar pre-diluted with water is poured into the mashed puree and beaten until the mousse increases in volume by 2-3 times and turns white. If the mousse is not acidic enough, then lemon juice is poured in while whipping. The finished mousse is laid out in a mold and placed in a cool place.

Jelly

Jelly is made from sugar, water and gelatin, as well as from fresh berries, fruits, syrup, berry juices, red wine with the addition of flavoring products: vanilla sugar, lemon, orange peel, citric acid, lemon juice, various wines and liquors. Ready jelly is poured into special molds. To separate the frozen jelly from the molds, they are immersed in hot water for a few seconds. Jelly intended for pouring flour confectionery products is cooled to a viscous state; pour products in a cool room. Before use, gelatin is rinsed in cold water and poured with boiled water for 30-40 minutes. When the gelatin swells, the water is drained, and the gelatin is placed in the prepared syrup.

Apple jelly

Apples 400 g, granulated sugar 1 tbsp, water 1.5 tbsp, gelatin 2 tsp

Apples are cut into slices, while removing the core, pour water and put on fire, bringing to a boil, then add sugar and boil the apples until soft. Boiled apples are rubbed through a colander. Pre-prepared gelatin is placed in the mashed applesauce, put on fire and boiled again with continuous stirring until the gelatin dissolves.

lemon jelly

Water 3 tbsp, sugar 1 tbsp, gelatin 2 tbsp, lemon 1 pc.

In water with sugar, brought to a boil, put the zest removed from the lemons, then the prepared gelatin is introduced. After the gelatin dissolves, the juice squeezed from the lemons is introduced, poured into molds and put in the refrigerator for 1.5-2 hours to solidify.

cherry jelly

Cherry 4 tbsp, granulated sugar 1 tbsp, water 3 tbsp, gelatin 1 tbsp.

Ripe cherries are rinsed with cold water and thrown into a sieve or colander to drain water. After that, the cherry is poured into a saucepan and crushed; crushed cherries are again laid out on a sieve, slightly squeezing with a spoon; squeezes are poured with water, brought to a boil and filtered. Sugar, soaked gelatin and cherry juice are placed in a pure broth. Boil the syrup until the gelatin dissolves, remove from heat and strain.

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