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8 Cool Tips for Making Yummy Salads

The range of vegetables used in the diet should be as varied as possible. It should be borne in mind that different types of vegetables and fruits vary greatly in their taste, nutritional and dietary benefits.

  1. Withered greens can be refreshed if they are dipped in cold water for 1 hour, to which 1 tbsp. l. vinegar.
  2. Parsley will become more aromatic if it is rinsed in warm rather than cold water before use.
  3. Potatoes, as well as vegetables for salads and vinaigrettes, are preferable to cook without peeling so that they retain nutrients.
  4. It is not recommended to pour out the water in which the peeled vegetables were cooked. This broth contains many beneficial substances and can be used to make a soup or sauce.
  5. From the time of Ancient Egypt to the present day, medicine has used garlic as a medicine against a number of diseases. It contains special bactericidal substances – phytoncides, which destroy many types of pathogenic bacteria.
  6. If the sauerkraut is too sour, then it must be placed in a colander and rinsed with cold water.
  7. A fresh apple will add a spicy flavor to the herring salads.
  8. Fresh herbs will last longer if stored in the refrigerator in a sealed plastic bag.
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Cooking Tips

6 Important Salad Cooking Tips

These tips will definitely come in handy!

  1. The carotene contained in carrots is converted into vitamin A in the human body, which is why it is called provitamin A.
  2. By changing the dressing, you can radically change the taste of the salad.
  3. Parsley and celery greens serve not only for decoration, but also for fortification of various dishes.
  4. Salads from delicate ingredients are not mixed with a spoon, but gently shaken.
  5. If you boil unpeeled potatoes in salted water, the skin will not burst.
  6. Chopped onions wilt quickly and lose their aroma, as the essential oils they contain are very volatile.
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Cooking Tips

10 Tips for Cooking Salads

These tips will definitely come in handy when preparing salads!

  1. Vegetables are boiled in salted water to give them a better taste and retain more nutrients.
  2. The larger the vegetables, the less they lose substances during cooking.
  3. Steaming retains more soluble substances in vegetables than boiling in water.
  4. In order for green peas to retain their color during cooking, a little sugar must be added to the water.
  5. It is better to cook vegetables in an enamel or aluminum dish than in a copper or iron one, because vitamins are better preserved in them.
  6. Vegetables should not be ground in a meat grinder; it is better to use an aluminum (plastic) grater.
  7. It is better to cut raw vegetables on a plastic board, as the wooden one absorbs juice.
  8. Fresh vegetables, herbs and fruits are best immersed in boiling water, while vitamins are better preserved.
  9. It is better to cut vegetables for cooking the same thickness, so they will cook at the same time.
  10. Mayonnaise salad and vinaigrette will be more delicious if you put lemon peel in them before use or add a little lemon juice.
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Cooking Tips

7 Useful Salad Cooking Tips

Vegetables, due to the presence of organic acids and essential oils, have a pleasant taste and allow you to diversify your food.

  1. The daily use of bell pepper has a beneficial effect on the state of the body, since this fruit contains calcium, magnesium, phosphorus, iron, aluminum, as well as vitamins B1, B2, C, PP, etc.
  2. Vitamin A and carotene are preserved when vegetables are cooked, but are destroyed by acid.
  3. To carefully remove the core from tomatoes, it is recommended to use only sharp, thin-bladed knives.
  4. The flavoring qualities of salads largely depend on the dressing. They are seasoned with mayonnaise, sour cream, lemon juice or vegetable oil.
  5. For dishes with radish, it is advisable to serve sauces with a base of vegetable oil.
  6. The contrasting combination of yellow, green and red bell peppers, as well as white pieces of feta cheese will give the salad an appetizing look.
  7. Fresh peeled vegetables should be thoroughly rinsed under cold running water before slicing.
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Cooking Tips

6 Useful Salad Cooking Secrets

These tips will definitely come in handy!

  1. If you want the vinaigrette to acquire a delicate and pleasant taste, pour a tablespoon of milk into it and add a teaspoon of sugar.
  2. Lettuce with mayonnaise and vinaigrette will taste especially good if you put a lemon crust in them for a short time before serving.
  3. Vegetable salads are seasoned with mayonnaise, sour cream or vinegar just before meals, since after 2 to 3 hours they lose almost all their nutritional value. It is not necessary to cook a salad for several days and it is not tasty and has little benefit.
  4. 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).
  5. Salt should be salted just before serving. If you add salt in advance, the vegetables will give off a lot of juice.
  6. A “fan” of cucumbers will greatly decorate the salad. Cut strong small cucumbers lengthwise into thin slices and straighten – here’s a “fan” for you.
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Cooking Tips

10 Important Salad Cooking Tips

If you want to cook the most delicious salads, then we recommend heeding these tips!

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

These tips will definitely come in handy if you want to be able to cook the most delicious salads!

  1. The overly sour taste of sorrel can be softened by cooking with other herb, cottage cheese, apples, or nuts.
  2. Dandelion leaves for salads are best harvested in spring, later bitterness appears in them. It is better to pick gently green, young leaves.
  3. So that dandelion leaves do not taste bitter, they are put in water for a while.
  4. Withered lettuce leaves can be refreshed by holding them for 15 minutes in warm water.
  5. Withered greens of dill, celery and parsley will become fresh again if you put them in water with vinegar for an hour.
  6. Parsley, dill and mint will stay fresh for several days in dry weather when placed in a tightly closed dry container.
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Cooking Tips

10 Secrets To Making A Delicious Salads

These tips will definitely come in handy!

  1. It is undesirable to add lemon juice or vinegar to a salad with tomatoes, the taste may deteriorate.
  2. To preserve the color of vegetables, while cooking, you can add a little baking soda to the water.
  3. When adding vegetables to a salad, do not combine warm and cold vegetables, the salad will spoil faster.
  4. Boiled vegetables cannot be kept in water for a long time; this makes them tasteless.
  5. Onions will last longer if the cut site is greased.
  6. A cut onion will not dry out when placed in a saucer of salt, cut side down.
  7. Raw onions, to add to the salad, should be finely chopped and lightly scalded with boiling water.
  8. Frozen onions can be used without any problems if you put them in cold water for several hours. The onion will almost restore its properties.
  9. The onions will brown well if you add a little granulated sugar to the oil during frying.
  10. It is better to roll finely chopped onions in flour before sautéing, then it will not burn and acquire a reddish tint.
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Tips on How to Fry Juicy Steak at Home

It is important to choose steaks so that it is not a shame to lose the roast. I recommend choosing either rib eye or strip-layer – this is a thick and thin edge. They are juicy, soft, and even if you cannot “catch the roast”, it will not spoil them at all, the meat will remain tasty.

  1. You need to wait until the pan is as hot as possible over high heat. But make sure that it does not start to “burn” and smoke. How do I check if the pan is ready? The easiest way is to drip it with water: if the water starts to “jump” over the entire surface, then the pan is ready.
  2. My life hack: do not salt or pepper raw meat, because at this stage it will not affect its taste and condition in any way. As soon as the pan is ready, layout the steak and begin to fry.
  3. Each part of the carcass is fried in a completely different way, so now we are talking exclusively about striploin. Considering our thickness is from 2.5 to 3 centimeters: rare – 35-40 degrees, medium-rare 45-50, medium – 50-55 degrees. Finally, the medium-well roast is over 60 degrees inside your steak. How long to fry on each side?
  4. There are no exact rules. I like turning the meat over every 1.5-2 minutes more, thereby manually distributing the heat evenly inside the steak. And if you like a fried crust, you can achieve it at the end by holding the steak on each side for a little longer.
  5. The rest of the steak is the same fairy tale as about the “marbling” of meat. Both the first and second is a good marketing ploy, which is now customary to talk about. Once the steak is done, I usually chop, breaking the fiber structure of the meat, and then add salt or whatever spices I like.
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12 Interesting Tips for Cooking Delicious Salads

These tips will definitely come in handy!

  1. It is better to season salad with oil after you have salted it. Salt does not dissolve in oil, and its grains can be felt in the mouth.
  2. If you want your vinaigrette to be colorful, first mix the beets separately with vegetable oil, and only then add to the rest of the vegetables. Then she will not color them, and each vegetable will have its own color.
  3. To make the parsley for the salad more flavorful, you need to wash it in hot water.
  4. Dill greens for salad dressing in winter can be replaced with seed powder.
  5. In order for the raw onions used in the salad to become tastier and the unpleasant smell disappeared, after being cut, put it in a colander, pour over boiling water and immediately cool it under cold water.
  6. To cook the beans for the salad faster, you need to add a little sugar to the water.
  7. Do not add salt to the water when cooking green peas for salad. From this, it will remain firm for a very long time.
  8. Cook eggs for salads for at least 10 minutes.
  9. For salad dressing, use apple cider vinegar.
  10. To soften the red cabbage used for the salad, scald it with boiling water.
  11. Chopped greens should be placed in a salad before serving.
  12. Do not put potatoes in rice salad.
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