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No holiday is complete without fish. Following these tips, you will have the most delicious fish on your holiday! 🙂

Cook fish in a sealed container so that moisture does not evaporate unnecessarily.
When frying fish, you can add a few pieces of raw potatoes to boiling vegetable oil. It will eliminate unpleasant roasting odors.
Fish dishes can be served with lemon slices, sliced tomatoes, various dressings, and sauces.
Thick-bottomed pans are good for frying fish.
To prevent the fish from falling apart during frying, it is salted 15 minutes before cooking.
You need to bake fish dishes in a highly heated oven.
The cutlet mass is prepared from low-bone fish, minced fish is prepared only before cooking. Fish cakes will be tastier if you add finely chopped fried onions to the minced meat.
Fish will not stick to the pan when frying if you add a little salt to the vegetable oil.
For cooking 1 kg of fish, take 2 liters of water. The fish broth is salted at the beginning of cooking. Whole cooked fish is juicier and tastier, and steamed fish tastes better than boiled in water.
When boiling, fish soup is cleaned, but scales and fins are not removed. The prepared fish is placed in cold water and very slowly, in 30-40 minutes, brought to a boil. When heated slowly, the fins (partially) and scales (completely) dissolve, giving the ear a density and a unique broth. When heated quickly, they brew and become tough, insoluble. With slow heating, the ear is ready 3-5 minutes after boiling.
When cooking fish soup, it is useful to pour in from 50 ml to 100 ml of vodka per liter before heating.
Small fish should be placed in boiling water for cooking, large fish in cold water. To boil the fish soup, the fish is placed in cold water, removing the eyes and gills.
Pike perch, carp, pike, cut into pieces, boil for 15-20 minutes; fish weighing over 1 kg is cooked for about 1 hour.
The most delicious fish soup is obtained from fresh ruffs, tench and perch.
Sometimes, to improve the taste of the broth, add cucumber pickle or put a pod of fresh sweet pepper, dill, and an onion.

Cooking Tips

6 Cool Cake Making Tips

Some homemade baking tricks.

Do not put the cake in a very hot oven right away, otherwise the top of the dough will be hard and the middle will not bake.
The dough will become gelatinous if the oven is not hot enough before baking or the dough does not rise well.
The finished cake, if it is not baked, will surely settle, so it must first be baked in the oven at a moderate temperature, unless otherwise provided by the recipe.
When baking a cake, if possible, do not open the door of the oven or open and close it very carefully, without slamming it, otherwise the middle of the cake will immediately settle and the cake will turn out to be “tempered”.
The finished cake will not settle if it is kept in a warm place immediately after the end of baking or if you remove the fire from the oven, let it cool slightly without removing it from it.
Cut a fresh cake into portions with a sharp long knife, dipping it into hot water each time and wiping it quickly. At the same time, the product does not condense, does not crumble, and the pieces of cake are smooth.

Cooking Tips

7 Cool Tips for Making Yummy Dessert

These tips will definitely come in handy!

Cold whites whisk much more easily than at room temperature.
Do not beat egg whites using aluminum dishes (spoon, fork, bowl …), the whites darken.
It is better to bake thin cake cakes not on the baking sheet itself, but on cooking paper. So the cakes do not break, it is convenient to remove them from the baking sheet.
After baking, the sponge cake should cool well. If you try to cut a warm or hot sponge cake, the cakes are crumpled.
Cool well before whipping the cream. Cream should be fresh, fat content of at least 30-35%. Low fat cooking cream is not suitable for whipping.
The cream is whipped with a frame mixer. Cream is considered well-whipped if its mass has increased several times and at the same time holds well on the broom.
For Tiramisu cake, expensive mascarpone cheese can be replaced with whipped cream with sugar.

Cooking Tips

10 Cool Cake Cooking Tips

Do you want to be able to bake the most delicious cakes? Then these tips will definitely come in handy!

The whites whisk well if they are fresh and chilled. It is best to do this in a cool place.
Yolks with sugar are easier to grind slightly warmed up.
Before use, it is better to dilute soda with water, or mix thoroughly with flour.
The glazed product does not dry out for a long time and is better preserved.
A filled cake must be left standing for at least half a day to acquire the appropriate flavor.
The fruit pie will be especially juicy if you put a layer of curd under the fruit.
The fruit is sprinkled with sugar at the end of cooking, otherwise it will ooze too much juice.
Products made from unleavened dough will be crumbly if you add a spoonful of cognac to the dough.
The icing for cakes and cookies can be colored red with beet juice and orange with orange juice.
You can get a good icing by melting chocolates and mint candies, adding a couple of tablespoons of water or milk.

Cooking Tips

12 Cool Tips for Making the Best Salads

Salad is a light, tasty and nutritious dish. Salads can be independent dishes or serve as a side dish for meat, fish or poultry. Both its taste and appearance depend on how the salad is prepared, and therefore it is worth following some simple rules for preparing salads.

It is better to cook salads in glass, enamel or ceramic dishes.
Vegetables for salad are cut there finer, the denser their tissue.
All raw vegetable salads are best prepared just before serving, rather than beforehand.
It is better to heat vegetables in a gentle way: either cook in a little water, or simmer in a little fat.
It is better to cook potatoes, beets and carrots immediately before preparing the salad unpeeled, this way vitamin C is better preserved.
Cooked vegetables should be stored unpeeled, and peeled immediately before preparing the salad.
Products cooked for salad must be cooled. Do not mix warm foods with cold ones.
Quick-frozen vegetables need to be cooked without defrosting for 10-15 minutes.
For dressing salads, in addition to sour cream and mayonnaise, vegetable oil is used in pure form or mixed with vinegar, salt, sugar and pepper. To give different flavors, mustard, a variety of hot and tomato sauces are added to salad dressings.
Sauces and condiments not only improve the flavor of the salad. The fat in them protects vitamins from destruction. Salt should be salted before serving, and vegetable oil is added to the salad only after it has been salted, vinegar and pepper have been added.
Salad should be seasoned with mayonnaise or sour cream just before meals.
Ready-made salads are transferred from the bowl in which it was seasoned to clean salad bowls, trying not to stain the edges of the dishes, and decorated with herbs or decorations cut from the products that make up the salad.

Cooking Tips

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.

Withered greens can be refreshed if they are dipped in cold water for 1 hour, to which 1 tbsp. l. vinegar.
Parsley will become more aromatic if it is rinsed in warm rather than cold water before use.
Potatoes, as well as vegetables for salads and vinaigrettes, are preferable to cook without peeling so that they retain nutrients.
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.
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.
If the sauerkraut is too sour, then it must be placed in a colander and rinsed with cold water.
A fresh apple will add a spicy flavor to the herring salads.
Fresh herbs will last longer if stored in the refrigerator in a sealed plastic bag.

Cooking Tips

7 Cool Tips for a Delicious Salad

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

Do not store chopped vegetables and herbs for a long time – vitamin C is oxidized under the influence of atmospheric oxygen.
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.
When preparing salads, vegetables should be cut with a stainless steel knife, since vitamin C is destroyed in contact with iron.
It is better to cut raw vegetables on plastic or porcelain planks, since wood will absorb juice.
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.
Apples for salad will not darken if, after peeling and slicing, put them in cold water for 10 minutes.
Salad potatoes will not darken when boiled with a little vinegar.

Cooking Tips

6 Cool Salad Cooking Tips

These tips will come in handy!

For vinaigrettes, pickled onions are used.
For salads, it is better to use more juicy, sweet onions.
Radish salads can be seasoned with onions, lightly fried in vegetable oil.
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.
In sauerkraut salad instead of apples, you can put slices of oranges or tangerines.
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.

Cooking Tips

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!

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

Food

10 Cool Salad Cooking Secrets

Want to make the most delicious salad? Then these secrets will definitely come in handy!

To make the vegetables softer and tastier, you need to add a little sugar to the cooking water.
It is better to cook vegetables for salads in a peel, because vitamins are better preserved in them.
To reduce the loss of vitamins, vegetables should be placed in boiling water and cooked in a sealed container.
Coarsely chopped vegetables lose less nutrients and vitamins.
You cannot cook different vegetables in the same dish, as they lose their taste and color.
All vegetables except beets and green peas should be boiled in salted water.
Boiled vegetables should be immediately discarded in a colander, with the exception of cauliflower.
It is better to serve vegetable dishes immediately, otherwise nutrients are lost in them.
Freshly frozen vegetables should be immediately placed in boiling water to preserve more nutrients.
Excessive bitterness of onions can be removed by cutting them into noodles and pouring cold water over them for a while.