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7 Cool Tips for a Delicious Salad

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

  1. Do not store chopped vegetables and herbs for a long time – vitamin C is oxidized under the influence of atmospheric oxygen.
  2. Salads should not be salted and seasoned in advance, so that they do not let the juice out and cause poisoning. Do this just before serving.
  3. When preparing salads, vegetables should be cut with a stainless steel knife, since vitamin C is destroyed in contact with iron.
  4. It is better to cut raw vegetables on plastic or porcelain planks, since wood will absorb juice.
  5. Radish for salads will lose its acrid taste and unpleasant odor if you first grate it, then rinse it several times with cold water, put it in a colander and, after the liquid has swollen, add it to the salad.
  6. Apples for salad will not darken if, after peeling and slicing, put them in cold water for 10 minutes.
  7. Salad potatoes will not darken when boiled with a little vinegar.
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Cooking Tips

6 Cool Salad Cooking Tips

These tips will come in handy!

  1. For vinaigrettes, pickled onions are used.
  2. For salads, it is better to use more juicy, sweet onions.
  3. Radish salads can be seasoned with onions, lightly fried in vegetable oil.
  4. You can put a crust of rye bread grated with garlic in the salad for a few minutes. Before serving, the crust is removed, but a subtle, subtle smell of garlic remains.
  5. In sauerkraut salad instead of apples, you can put slices of oranges or tangerines.
  6. When using unpeeled cucumbers, you must first taste a piece of the peel and make sure that it does not taste bitter. If it tastes bitter, the cucumbers should be peeled.
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Cooking Tips

4 Tips for Cooking Salads

It would seem that it is difficult to prepare a salad! Remember, there is still a comic saying on this topic that, they say, a real woman can simply make a scandal, a hat and a salad out of nothing? However, in reality everything turns out a little differently. And vegetables with herbs, served as a salad, taste completely different at home than in a cafe or restaurant – whether the same combination of ingredients is on the plate. What’s the catch?
Experienced chefs have their own little tricks and life hacks for preparing salads, even the simplest ones.

Salad with fish. Fresh vegetable salad with salmon fish fillet. Fish salad with salmon fillet and fresh vegetables on plate
  1. The nuts in the salad “sound” delicious. They give us strength and energize. And in addition to their benefits, they are also tasty in a salad, set off with greens. A small amount of nuts can give a salad of even the simplest ingredients a piquant taste.
  2. Low-fat cheese. Feta, mozzarella, feta cheese – cheeses that will add flavor to the salad, and will not be affected by unnecessary sentiments on the waist. Another good option is cottage cheese. In general, if the standard cheese fat is 50-60g or 50-60% on dry matter, then for fitness salads look for cheeses that are low in fat to 30 grams of fat on dry matter.
  3. Sesame seeds as a finishing touch. The salad will look more aesthetically pleasing and appetizing if sprinkled with sesame seeds. But this spice improves not only the appearance. Sesame nourishes our body with calcium, which strengthens bones.
  4. Compatibility. Experiment! But only within the framework of the ingredients combined with each other.
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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

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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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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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

9 General Salad Cooking Tips

Very important tips that will definitely come in handy!

  1. Any vegetables are suitable for salads: fresh, boiled, pickled, salted, as well as fruits (fresh, canned, dried). For meat salads, boiled meat, eggs, ham, sausage are used.
  2. When preparing salads, vegetables are thoroughly washed: roots – with a brush, lettuce, spinach and sorrel – in a spacious dish in cold water “afloat”. The water is changed several times, while taking out the leaves.
  3. The salads are served nicely and neatly to whet the appetite. Place them in a salad bowl or on a dish without pressing or smoothing the surface.
  4. The components of the salad are cut into small slices, cubes, strips; radishes, cucumbers, tomatoes – in circles.
  5. The salad is first mixed with sauce or dressing in a bowl or saucepan, and then transferred to a salad bowl so that the edges remain clean. The finished salad is poured on top with the remnants of the dressing and decorated.
  6. The components of the salad can be placed in a salad bowl or dish in layers, without mixing them, and pour the sauce on top. It depends on the type of salad.
  7. Beans for salad will cook faster if you add a little sugar to the water.
  8. If raw onions are used in the salad, then it must be finely chopped, put in a colander, rinsed with boiling water and immediately cooled with cold water. This will make it tastier, and the unpleasant smell will disappear.
  9. Green peas for salad should not be boiled in salt water, as they remain firm for a long time.
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10 Useful Salad Cooking Tips

Useful tips when preparing salads to make the salads tasty, beautiful and healthy.

  1. All vegetables for the salad must be cooked separately. Cooked together, they lose their taste and color.
  2. In many salads, potatoes are one of the indispensable ingredients. For this purpose, it is better to cook it in a peel. Beforehand, the tubers must be thoroughly washed (preferably with a brush), filled with hot water, salt (for 1 liter of water – 10 g of salt), brought to a boil and cooked under a lid over low heat until tender. The cooked tuber is easy to pierce.
  3. Potatoes for salad can be boiled with the addition of a tablespoon of vinegar. In this case, it does not darken.
  4. You can steam the peeled potatoes, and to raise the temperature, add 1 – 2 tablespoons of salt to the water.
  5. Fresh vegetables and herbs that make up salads must be washed very well (it is better to wash greens in a large amount of water – afloat). First, they need to be poured with cold water and kept for several minutes so that the motes and sand are soaked. Washed and sorted vegetables and herbs should be rinsed again with water.
  6. The ingredients in salads must be absolutely fresh and well chilled.
  7. When preparing salads from raw vegetables, washed vegetables should be cut immediately before meals and immediately poured with lemon juice or vinegar, which retain vitamin C. A green salad, cut and left in the sun, loses 70 – 80% of its vitamin C in one minute.
  8. Salads will be tastier if the potatoes are boiled in a little water.
  9. Boiled beetroot cut for vinaigrette, before combining with other vegetables, should be greased with vegetable oil, then the vinaigrette will turn out to be more beautiful.
  10. Cucumbers for salad may not be peeled, but they must be washed thoroughly. This should be done just before serving to keep the cucumbers fresh.
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7 Tips For The Most Delicious Salads

Be sure to take advantage of these secrets!

  1. So that the skin of the “jacket” potato does not burst into the water, add a few drops of vinegar.
  2. To make the potatoes cook faster, you need to add a little oil to the water.
  3. In order for the potatoes to be crumbly and tasty, they must be boiled in salted water and over low heat.
  4. The potatoes must be cooked over low heat so that the starch swells evenly, with high heat the potatoes burst.
  5. Potato patties will be fuller with a little baking soda.
  6. Lemon balm is used fresh for the preparation of vegetable salads, vegetable sauces and soups.
  7. To prevent the nettle leaves from burning, they must be rinsed with boiling water.
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