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.
Lettuce with mayonnaise and vinaigrette will taste especially good if you put a lemon crust in them for a short time before serving.
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.
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).
Salt should be salted just before serving. If you add salt in advance, the vegetables will give off a lot of juice.
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.
Vegetables, due to the presence of organic acids and essential oils, have a pleasant taste and allow you to diversify your food.
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.
Vitamin A and carotene are preserved when vegetables are cooked, but are destroyed by acid.
To carefully remove the core from tomatoes, it is recommended to use only sharp, thin-bladed knives.
The flavoring qualities of salads largely depend on the dressing. They are seasoned with mayonnaise, sour cream, lemon juice or vegetable oil.
For dishes with radish, it is advisable to serve sauces with a base of vegetable oil.
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.
Fresh peeled vegetables should be thoroughly rinsed under cold running water before slicing.
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.
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.
To make the parsley for the salad more flavorful, you need to wash it in hot water.
Dill greens for salad dressing in winter can be replaced with seed powder.
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.
To cook the beans for the salad faster, you need to add a little sugar to the water.
Do not add salt to the water when cooking green peas for salad. From this, it will remain firm for a very long time.
Cook eggs for salads for at least 10 minutes.
For salad dressing, use apple cider vinegar.
To soften the red cabbage used for the salad, scald it with boiling water.
Chopped greens should be placed in a salad before serving.
Very important tips that will definitely come in handy!
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.
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.
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.
The components of the salad are cut into small slices, cubes, strips; radishes, cucumbers, tomatoes – in circles.
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.
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.
Beans for salad will cook faster if you add a little sugar to the water.
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.
Green peas for salad should not be boiled in salt water, as they remain firm for a long time.
Useful tips when preparing salads to make the salads tasty, beautiful and healthy.
All vegetables for the salad must be cooked separately. Cooked together, they lose their taste and color.
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.
Potatoes for salad can be boiled with the addition of a tablespoon of vinegar. In this case, it does not darken.
You can steam the peeled potatoes, and to raise the temperature, add 1 – 2 tablespoons of salt to the water.
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.
The ingredients in salads must be absolutely fresh and well chilled.
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.
Salads will be tastier if the potatoes are boiled in a little water.
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.
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.
Do you want to make pizza like in a pizzeria? We’ve collected tips to help you!
Use a wooden baking spade or a thin, rimless baking sheet. You can also prepare your pizza on a sheet of aluminum foil or parchment paper on the back of the baking sheet. Then simply discard the pizza foil from this baking tray onto the preheated baking tray.
Sprinkle a spade or baking sheet generously with cornmeal before placing the dough.
Bake the pizza base without topping for 5 minutes. Press down large bubbles on the dough with a wooden spoon, then lay out the filling. You can fry the wet filling ingredients, such as spinach or mushrooms, a little, so that some of the water evaporates. (If using spinach, wring it out in a paper towel.) It is good to sprinkle the base with a thin layer of cheese before adding the sauce or brush the dough with vegetable oil before placing the filling. Place the filling on the crust just before baking. If the filling lies on the raw dough for a long time, it soaks the dough and the crust turns out to be unbaked.
Wrap the base in foil or sprinkle generously with grated cheese. If the bottom of the crust burns, place the pizza on a higher rack in the oven. If the pizza burns on one side, turn it: the oven may not heat up evenly.
Bake the crust without filling for 10-15 minutes, until the dough rises slightly and is browned. Add the filling and continue baking.
It is important to caramelize the loaf. To do this, you need to grease its inner parts with oil and put it in an ordinary frying pan at home. The fire on the stove should be low, fry until crisp. This will prevent the sauce from soaking into the bun and turning the burger into mush.
The sauce is not spread on the cutlet, but on the top and bottom of the roll. Now it will not be absorbed into them, and the cheese will not slide off the cutlet.
In order for the cutlet to remain juicy after frying, in no case should it be pressed with a spatula against a baking sheet or pan. This is often done in American films, but it’s wrong. That’s right – just turn the cutlet over every 30 seconds, without putting any pressure on it. Then the cutlet will remain juicy on the inside, and the outside will be crispy.
You need to fry the cutlet for 6 minutes at a temperature of 200 degrees. On home pans and gas stoves, the temperature is under 300, so you need to fry over low heat and turn it over exactly every 30 seconds, and not every 3 minutes. Since pans rarely have a temperature sensor, you need to visually monitor the crust. And as a rule, in a frying pan, the cutlet will be ready in 4 minutes.
It is best to use marbled beef, but not required. It all depends on your capabilities, imagination and the range of the neighboring store, so minced meat can be made even from turkey or crocodile. The main thing is to observe the ratio of meat and fat. Optimal 80% to 20%, although someone loves fatter – 70% to 30%. You can even make vegan burgers – for example, from soaked chickpeas with turmeric.
For several centuries, the technology of making pizza has hardly undergone any changes – except that the ovens became gas and electric. And everything else, including the obligatory manual preparation of the dough, remained traditional. Real Italian pizza, despite all the speed of its preparation, does not like fuss: all processes should proceed clearly and measuredly.
Pizza is a rather simple product, and any housewife can bake it. At home, pizza is made in several ways: baked in the oven or in the microwave, stewed or fried – here the flight of your imagination is unlimited.
If you decide to bake your pizza in the oven, it is best to knead the yeast dough. Let it stand for 30-60 minutes before baking. The dough must be precipitated 2 times and only then can it be laid out in the mold.
You can bake pizza in the oven in 2 ways – on a baking sheet or in a frying pan, and its thickness should be at least 2 mm. Thin baking pans are not suitable! Grease the baking sheet with vegetable oil.
The frying pan has a lot of advantages over baking on a baking sheet: the dough is easily removed, practically does not burn; you can bake different pizzas and put different toppings.
When baking sweet pizza, you can also use cooking oil, which is then sprinkled with flour to prevent the dish from burning.
You don’t have to roll out the pizza crust – the dough is laid out on a baking sheet and evenly stretched with your fingers over the entire surface so that its edges hang slightly over the edges. Before putting the dough in the oven, it needs to stand for 5-7 minutes.
If you prefer to bake pizza in a frying pan – the classic round shape, generously grease the bottom and edges with vegetable oil, as the dough will rise a lot, and then sprinkle a little with semolina – so that the finished pizza can be freely removed from the mold. Put the dough in a skillet and place in a warm place for 10-15 minutes, and then in the oven.
Before baking, the pan, like the oven, is heated to the required temperature, a small amount of vegetable oil is poured to lubricate the bottom and soak the pizza, and heated. Then spread the dough, fry on one side, and remove from the pan.
