Useful ideas

15 culinary tricks, without which not a single hostess


Who does not want to live easier and better? Probably only those who live like that. Once in the kitchen, any housewife finds herself in an uncharted world, fraught with many mysteries and difficulties, which are sometimes unknown how to cope.

Moreover, on the way to changing one's food for the better, it is difficult to do without tips and tricks that will surely help make the food tastier, to the delight of you and your loved ones.

Do not cook often in the microwave

Microwaves spoil the taste of many dishes, and they are not as tasty as if they were cooked on the stove or in the oven. Undoubtedly, we use a microwave for the sake of speed, so in order not to sacrifice taste, you should look for proven recipes in a hurry, but for cooking in the oven or on the stove.

Salt, pepper, sugar - to taste

Browned products delight us with a more intense, rich taste. To ensure that you get a ruddy crust, season the chicken, vegetables and seafood with a pinch of sugar. In the same way, you can speed up the process of caramelization of onions, garlic or carrots by pouring a spoonful of sugar into them in a saucepan.

Cook sauces

Of course, we are not talking about the use of ketchup and sauces based on mayonnaise. Although homemade sauces are prepared simply and quickly, they can even make ordinary dumplings play with new colors. It is very easy to prepare juice-based sauces that produce meat or vegetables during the cooking process, with the addition of wine or a mixture of flour and butter.

Onions and garlic - at the last minute

Everything is very simple here - the desired aroma of onion and garlic disappears with time, so it is better to cut them just before you want to use them. By the way, soaking onion rings in a solution of 1 tablespoon of soda and 1 cup of water will somewhat tame their pungent taste - you can use this trick to make a salad with onions, for example, if you don’t give it a sharp taste.

Make your meals and drinks more vivid with aromatic extracts. A whole palette of tastes at your disposal - vanilla, mint, almond, rum, citrus. Many extracts are suitable not only for baking, they enhance the taste of many other dishes. Ideas for use: add a few drops of nut extract in morning porridge or homemade cheese, rum - in coffee, mint extract will be perfectly combined with chocolate desserts.

Do not cut sunflower seeds from tomatoes

You do not want to be left without the most fragrant and tasty parts of tomatoes? The only case where you may need to separate them is a clear indication in the recipe so that the tomato juice from the pulp does not damage the dish. By the way, it is the pulp of tomatoes and seeds that are most rich in vitamin C, which is about the same in them as in orange.

Make spices and herbs even more fragrant.

Did you know that if a pinch of spices or herbs is heated in hot oil for a couple of minutes, then this will reveal their taste and aroma even more? This technique is used in Indian cuisine, where ghee ghee is used for heating. By the way, the taste of some seasonings may change after roasting. For example, mustard seeds change their taste from spicy to delicate-nut.

Herbs - time

Such fresh herbs with a rough texture, such as thyme, rosemary, sage and marjoram should be added at the beginning of the preparation of a hot dish - so we will maximize their flavor and improve the texture. Delicate herbs - dill, parsley, cilantro, basil - we add at the very end, because so they retain their rich green color and do not boil soft.

Add some wine

Wine significantly enrich the taste and aroma of food, especially stews, stews and meat dishes. Since alcohol evaporates at high temperatures, such dishes will suit even the smallest. The general rule is that red wine should be added to red meat, and white wine to white. With the addition of wine you can also make great sauces.

Let the oil be fresh

Fats in butter, vegetable oils and nuts can eventually become rancid and soak up literally everything with this corrosive odor. We protect our fats by minimizing the access of oxygen and light to them - this should slow down the process somewhat. Store nuts and butter in the freezer, peanut butter in the fridge, and vegetable in a dark, dry and cool place.

Use butter

Butter gives the already familiar dishes a special, mild taste - try frying your steak in a mixture of butter and vegetable oil and see the difference. Also, butter can be used as a thickener for the sauce. But the use of margarine containing trans fats, should definitely be abandoned.

Heat the pan

To prepare a good sauté, do not neglect the advice on how to warm up the pan on the fire. Bubbles in oil will tell you when to start roasting vegetables, and the light smoke coming from the oil signals that you can spread protein-rich foods in the pan - fish, meat, eggs.

Use the "fifth taste"

An interesting fact - scientists have confirmed that in addition to the four basic tastes, our receptors can also distinguish a unique fifth taste, known as "umami." Umami is the taste of soy sauce. This product is rich in natural glutamates and creates a feeling of "meat feast" on the tongue. A pair of teaspoons of soy sauce will be an additional decoration for stews, side dishes with rice or soup.

Use crispy fried

These tiny golden pieces, remaining in the pan after frying, literally absorbed the taste and aroma of the dish. To unleash their potential, pour a little liquid into the hot pan - wines, broth or juice, scoop up the crumb that will float on the surface, and add it to soups, sauces and roasts.

We bake until golden brown

With a ruddy crust on the chicken, we have already figured out, with baking, the same "rosy" principle works - we keep everything in the oven until the color is beautiful and golden. To track the color and not bring your masterpiece to the stage of coal, use the forms of heat-resistant glass.