Every woman who loves to cook, has its secrets and tricks.
This article contains as many as 15 mb of useful life hacking.
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1. How to remove the pungency of chili
Do you like chili, but it scares the sharpness? Just prowess seeds and partitions, and then rinse peppers in cold water - the scent remains, and pungency is gone.
2. How to cut onions perfect cubes
Cut the onion into cubes is very simple: cut the onion in half, and then the tip srezh. Make several horizontal cuts, then a few notches along - their number depends on how big you want to get the cubes. Finally, we will cut across the bow.
3. perfect test secret
perfect test secret for sweet dough-baking very simple: flour weight should be the same as the weight of the sugar, and eggs should be the same weight with the weight of oil.
4. How to cook a poached egg
The whole secret of the fact that such a strong egg yolk and they better keep their shape, so there is no need for vinegar and other dances with a tambourine. Fresh eggs have strong inner membrane, due to this ovalbumin is well kept around the yolk.
5. New potato flavor and marinade for meat
Meat, marinated in beerIt is able to turn any dinner in the holiday. The beer marinade can also braise vegetables and potatoes.
6. How to obtain the tender puree
The main thing that the tubers have not started to fry. And only then proceed to the preparation of mashed potatoes - so you get a very gentle and delicious dish.
7. How to get the snow-white rice
If you want to be when cooking rice remained snow-white, add a little vinegar.
8. crispy potato pancakes
Many love the potato pancakes, but not everyone knows that they can be prepared in the usual waffle iron. This trick will allow to save time and get a nice meal and crispy.
9. golden carrot
Onions and carrots to quickly browned and acquired a beautiful golden crust during roasting sprinkle a pinch of sugar. If we are talking only about onions, sugar, instead use the flour.
10. Thick and shiny sauces
Do you know why restaurants are always so thick and glossy sauces? Because before being fed into them add a few pieces of cold butter. So add some cold butter pieces in the prepared sauce, and it will be thicker and more beautiful.
11. Flavored pasta
Vary the pasta until almost cooked, then shift into a sauce and Dowar. Pasta engorged and aroma will blend better with the sauce. If the sauce is too thick, add a little water from the paste to dilute it and make it shine.
12. To the meat was juicy
Any meat before frying or baking need to marinate. pickling time depends on the weight of the product - 1 hour per 1 kg of weight, but not more than 8 hours and not less than half an hour.
In addition, when it comes to small pieces, such as chicken thighs, time is calculated based on the average weight of a single piece. Before cooking do not forget to remove the salt from the meat residues.
13. If the food seems tasteless
Acid revitalizes any dish. A drop of lemon juice or vinegar dissolves fats, flavors and strengthens revives tasteless dishes. Like salt and sugar, acid balances the flavors and makes food more tasty.
14. Save the cake fresh
If you put the remains of the cake on the glass stand with the lid and place the next whole peeled apple cake will not dry out as quickly. Apples tend to secrete moisture in the environment, making your dessert will keep your taste down to the last crumb.
15. To eggplants were not bitter
To aubergines not bitter, It is necessary to cut them before cooking, salt and let stand for 5 minutes, then rinsed in cold water.
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