If you want to cook the most delicious salads, then we recommend heeding these tips!
- To store an incomplete onion, grease the incision site with oil or fat.
- In order not to “cry” when peeling an onion, you need to peel it under running cold water, or just dip a knife.
- So that the knives do not smell like fish or onions, they are rubbed with salt or vegetable oil.
- Before cooking, mustard and horseradish must be lightly scalded with boiling water, this will remove the unpleasant bitterness.
- Sorrel is very poorly preserved, so it is best to use it on the day of harvest.
- Parsley can be rinsed not with cold water, but with warm water. This will make it even more fragrant.
- Parsley, celery and dill are best cut and not chopped; chopped greens quickly release and lose aromas.
- A few drops of fresh lemon juice added to frozen vegetables and fruits give them freshness and juiciness and improve the taste.
- It will be easier to peel potatoes “in their uniforms” if they are poured over with cold water immediately after boiling.
- Grated raw potatoes will darken less if you add a little warm milk and grated onions to them.
