Food tips and tricks


Chinese cuisine has existed for more than three thousand years, as evidenced by the finds of archaeologists who have unearthed bronze plates, kitchen boards, pots and knives dating back to 770-221. BC. One and a half thousand years ago, the first Chinese cookbook was compiled; since antiquity, there have been many “restaurants” and tea houses in the Middle Kingdom. Cooking was considered an art in China, and cooking was always taken very seriously.

In the traditional requirements for chefs, there are points that food should be not only tasty, but also healthy, and even medicinal. Hence the spread of herbs in Chinese cuisine, which often has medicinal properties. In ancient Chinese cuisine, much attention was paid to the concepts of yin and yang. All foods and dishes were divided into those that give energy, and those that soothe. For example, meat is a pure yang product; water carries yin energy. To maintain health and longevity, you need to build your diet so that yin and yang are in harmony.

The Chinese love to eat together. A holiday, business negotiations, a family dinner, or just a meeting with friends are an excuse to enjoy delicious dishes. The theme of food is reflected in a large number of fixed expressions or sayings. For example, “eating vinegar” means feeling envy or jealousy, and “eating another’s tofu” means fooling, “eating ice cream with your eyes” means looking at a member of the opposite sex.

The Chinese eat slowly, little by little, enjoying the taste. Eating quickly speaks of disrespect for the owner and for the food itself. As a sign of respect and special care, it is customary to put a treat with your chopsticks in the guest’s bowl. In China, there is no concept of “having a bite” – it is believed that food is sent to people from heaven, so every meal is an event. There should be balance in the dishes on the table, but with a predominance of liquid and soft media, which are considered the most useful and easily digestible. For large holiday dinners, up to 40 dishes are served. Green tea is usually drunk before dinner, then cold snacks are served: fish, meat, liver, or vegetables. Then each guest receives a bowl of rice, common dishes and sauces are placed in the center of the table. Warmed wine or matan is served with food. After the meal, the broth is served and again green tea. This order of dishes is very good for digestion, guests get up from the table with ease, they are cheerful and happy.

A very important element of the Chinese table is its appearance, the order of the dishes, and their color combinations. Table setting is usually kept in white and blue tones, bright colors or contrasting combinations are undesirable. Dishes are decorated with herbs, vegetables, fruits or some of their parts are skillfully cut in the form of chrysanthemum flowers, spikelets of wheat or bizarre animals.

Wok – Chinese cuisine, cooking Chinese cuisine is primarily the art of a chef. The variety of dishes and their special flavors are achieved through various methods of processing food and mixing them. There are several basic principles that Chinese chefs have followed for centuries. First and foremost, the components of the dish must be crushed. They break, tear or cut. The tradition of grinding all raw components allows not only to preserve the maximum amount of nutrients, but also to save fuel by reducing the cooking time. China was densely populated for a long time, the tree was highly valued, and the peasants had to save fuel. It is precisely because of the need to save firewood that a convex wok pan appeared, in which food, chopped into small pieces, heats up very quickly. By placing several bamboo baskets in the wok, you can steam several dishes at the same time.

By the way, the custom of finely chopping the ingredients to save fuel explains why in China people eat not with forks, but with chopsticks. But the food was cut into small pieces and chopsticks were also used at the court of the emperor, when there was no need for economy. In this case, this way of serving dishes was explained by the fact that it is not good to force the emperor and his guests to make efforts by cutting meat or vegetables. The pieces were just one bite in size.

Chopping and frying foods correctly is another principle of Chinese cooking. The product is cut into small equal cubes and fried in oil over a high flame for just a couple of minutes. Previously, ginger and allspice are fried in this oil, the aromas of which give the dish a special flavor. Often fish, meat and other foods are fried in batter, which keeps them juicy. Sometimes, although quite rarely, the fish is cooked whole, keeping its shape and removing the bones. The fish, cooked entirely with head and tail, symbolizes the integrity of the world or the completion of the business.

Chinese food Most Chinese food is very multi-component. Each dish uses a large number of parts, each of which is prepared separately, and only in the final everything is mixed together. A huge number of seemingly incompatible aromas and tastes of different products are organically mixed in Chinese cuisine into a single whole. For example, such combinations as “fish-flavored pork”, “fruit flavored beef”, sweet and sour cucumbers. The purpose of the art of cooking, as understood by the Chinese, is to hide the true aroma of the original product so that the guest does not guess what ingredients the dish consists of. The decoration and appearance of the finished dish serves the same purpose.

Chinese cuisine is impossible without spices: red, black, white pepper, ginger, garlic, star anise, cinnamon, bay leaf, nutmeg, wild garlic, herbs – basil, parsley, celery, cilantro, peppermint, dill and all types of onions. Soy sauce is very popular in China, with which rice is seasoned, as well as sesame oil, wine vinegar and maotai rice vodka. Another “seasoning” that Chinese chefs love to use is monosodium glutamate, an additive commonly found in packaged foods. It is absolutely harmless and acts primarily on the taste buds of the tongue. As they expand, they perceive more taste. It is important to note that the bad taste from MSG will also increase. This substance neutralizes unpleasant odors such as fish.

Mifeen noodles, Chinese cuisine Since ancient times, rice, wheat and soybeans have been cultivated in China. Rice is the main everyday food in China. Everything is eaten with rice, or rather everything is eaten with rice. This cereal is very rich in starch, that is, carbohydrates, proteins, vitamins, minerals and fiber, which makes it very useful. Rice contains B vitamins, vitamin E and PP, as well as minerals: copper, phosphorus, magnesium, iron, potassium, manganese, selenium and zinc. 100 g of raw cereals contains 4.1 g of protein. A mixture of rice, other cereals, honey and water was eaten by the ancient Olympians before the competition. Rice is easy to digest and can be stored for a long time.

Rice as an agricultural crop appeared about 10 thousand years ago due to the fact that melting glaciers left swampy lands in the area of ​​what is now India, Thailand and China. It was rice that grew best on silty soils. Excavations in the village of Hemudu, Zhejiang province in eastern China, indicate that rice cultivation in China began seven thousand years ago. The first written mention of rice dates back to 771 BC. (Book of Changes). Today rice is the food of three quarters of all inhabitants of the planet. In Asia, rice is a symbol of fertility and prosperity. There are about a thousand varieties of rice in China. Basically it is the so-called “short rice”, while in other Asian countries and India – long grain or “long rice”. In modern cuisine, rice is used as a side dish; rice flour is used to make mifen noodles, sweet cakes and some desserts, as well as vinegar, vodka, and yellow rice wine.

Chinese cuisine, mung beansNo less than rice, soy is used in Chinese cuisine. In general, different beans are used in Chinese cooking, these are mung, azuki beans, horse beans, peas and others. But soy is the main plant among legumes. It is distinguished from its counterparts by the low content of carbohydrates and the high content of proteins, oils, and calcium, which are much more in soy than in meat or milk. Soybeans began to be grown three thousand years ago and by now they have learned to use all the resources in this wonderful bean. Soy is used to make a sauce that is very often used in a wide variety of dishes and, above all, with rice, soy milk, flour, cottage cheese, and other products. Soy contains unique proteins that are superior in some respects to animal proteins. The oil contained in soybeans has components similar to fish lipids, vitamins C, B, and E, trace elements, lecithin, and choline. Soy is free of cholesterol and lactose. Daily consumption of soy sauce provides the body with riboflavin, vitamin B6, magnesium, copper, protein, iron, phosphorus, manganese, and niacin. Soy sauce is very salty, so it can be used in place of salt or with unsalted dishes. Tofu or doufu is bean curd, which is obtained by adding salt to soy milk.

The Chinese prefer pork from meat. This choice is not due to the taste of the meat, but rather to utilitarian and moral reasons. Pigs are easy to raise and feed with what is left after lunch; pigs are not used for work, so it is not a pity to use them for meat. Almost every Chinese family kept pigs in the last century. Even the hieroglyph “house” consists of the parts “pig” and “roof”. In the western regions of China, where the influence of Islam is strong, beef is preferred. Poultry meat is popular in all parts of the Middle Kingdom.

Contrary to popular belief, only a small proportion of Chinese people are vegetarians. Those who adhere to the Buddhist teachings to reduce the suffering of all living things mimic the taste and texture of meat using soy proteins and gluten obtained from wheat. There are even technologies for imitating seafood using plant substances. Chinese vegetarians, contrary to stereotypes, do not eat a lot of tofu, but get their nutrients from mushrooms, corn, beans, and a variety of vegetables.

Tea plays an important role in Chinese cuisine. Tea is good for digestion as it helps to digest fatty foods; it quenches thirst and perfectly complements the vitamin diet. Tea contains up to 500 different vitamins and minerals. However, speaking about tea in China, first of all we are talking about green tea and all kinds of its varieties. The Chinese also drink black tea, but they call it red. Red or, according to the European classification, black teas are rarely drunk in China, since there are fewer useful substances in such teas. Basically, Chinese red tea is prepared for export. What the Chinese consider black tea – pu-erh – has a very dark infusion and is prepared using a complex technology.

Chinese white and yellow teas are considered especially valuable. These are most often tips or the top leaf with a bud. This tea is harvested in the spring – in March-April, when the tea bushes start to sprout. Tea varieties differ in different provinces and parts of the country. So, in the southwest, in the Yunnan province, coarser tea is grown, it is used to prepare pu-erh tea, various varieties of red tea and pressed green teas. A little to the east, in Guangdong, oolongs are grown, a little to the north, in Fujian – the most famous oolong tea in China – Te Guanin or Iron Bodhisattva Guanin. This tea belongs to a special group of teas called oolong or oolong. These are medium fermented teas used in traditional Chinese tea ceremony. Tea – Chinese cuisineDried tea leaves are strongly twisted into balls or spirals, when brewed, they open and withstand up to 15-20 infusions. The aroma of such tea, especially if it is of good quality and fresh, changes from infusion to infusion, the floral notes in the aroma are replaced by spicy and tart, the infusion becomes darker with each subsequent infusion. Such high-grade tea is able to “pass” about three liters of hot water through ten grams of dry brew! However, the price of such tea can be one hundred or more dollars per hundred grams. Of course, this tea is drunk without sugar and sweets.

In the central part of China – in Sichuan, Hunnan, and Anhui – mainly green tea is grown. There are a lot of varieties of green tea and most of them appear due to special methods of drying or processing the leaves. From the northern part of China, tea is practically not grown but pressed tea is very popular in these places, especially on the border with Mongolia, in the steppe regions, where meat and fatty foods prevail. In these places, tea is prepared with milk, salt, and fat. There is a version that a similar method emerged from the need to “wash the dishes”. Indeed, after cooking a meat dish in a boiler, the fat is very difficult to peel off, and there is very little water. Thus, everyday necessity has shaped the tea preferences of the whole region.

Chinese cuisine has spawned a large number of small and large Chinese restaurants around the world. Naturally, scammers also took a closer look at this popularity. The characteristic features of improper preparation of traditional Chinese dishes in some supposedly “Chinese” restaurants are too fatty or too bland dishes. Otherwise, Chinese food is delicious and healthy. However, some dishes may be too spicy for the European stomach, so some adaptation period is required before traveling to China. In a Chinese restaurant, it will not be superfluous to clarify the composition of unfamiliar dishes. It is not worth eating at once and eating unfamiliar dishes a lot, even if you like their taste. Mindful of Chinese traditions, eat slowly, enjoying the skill of the chef and unique flavor combinations.

The names of some Ukrainian dishes can mislead tourists who speak other Slavic languages. How not get confused about the menu and what to try from Ukrainian cuisine?

Features of Ukrainian Cuisine

Ukrainian cuisine is delicious, hearty, and varied. It is even difficult to imagine that simple peasant dishes from their basis: they are prepared quickly and simply, and the result is excellent. The warm climate and fertile land played a role here. Thanks to this, cereals grow well in Ukraine, therefore, there are a lot of cereals and flour products in the national cuisine. In summer and autumn, a rich harvest of vegetables and legumes is harvested here – cabbage, beets, potatoes, carrots, zucchini, pumpkins, peas, beans. In addition, since the 19th century, Ukrainians have been growing sunflowers from which oil is made. They are fried in sunflower oil and seasoned with salads. Before the emergence of sunflower, rapeseed oil was used in Ukraine, and even more often – lard (melted pork fat). They are fried on lard even now, but this is more typical for home cooking.

Meanwhile, there are very few fried dishes in Ukrainian cuisine. Since everything was cooked in the oven, the products were boiled, stewed, or baked.

Meat – mainly pork and beef – was not eaten so often, so they tried to keep it smoked or dried for a long time. Garlic, horseradish, and herbs were used as aromatic additives: even now, when any spices are available, odorous, but not hot spices are chosen for Ukrainian dishes. Moreover, Ukrainian cuisine has absorbed the culinary traditions of neighboring countries. Therefore, in the Lviv region, they cook Polish flaks, in Bukovina – Moldavian hominy, in Transcarpathia – Hungarian goulash, and in the east of Ukraine – Russian okroshka. The dishes of Jewish cuisine have also taken root: for example, the Ukrainians have rethought the recipe for stuffed fish and add a little lard to the minced fish – it turns out juicy and tasty.

National Dishes of Ukraine

Salo is the main national food in Ukraine. Pork lard is salted, boiled, smoked, lard is melted from it, greaves are made, and ground with garlic. Today’s nutritionists disagree about this product, but it is known that lard contains valuable fatty acids, and there are relatively few unhealthy saturated fats. According to an anecdote, bacon causes sclerosis: ate a sandwich with bacon – and forgot about hunger for a long time.

Borsch – beet soup with meat broth. In Ukraine, red borscht is cooked in different ways: in some regions, beans are necessarily put in a saucepan, in others – prunes, in others – mushrooms, in fourths borscht is seasoned with flour, and in fifths – with smoked meats. Very often, a lek is added to the finished dish – crushed bacon with garlic, pepper, and herbs. It is customary to eat borscht with sour cream, and instead of bread, lean on donuts – soft buns, the crust of which is greased with vegetable oil and garlic.

Dumplings, or pies, are one of the most famous national dishes of Ukraine.

Dumplings are made stuffed with mashed potatoes, stewed cabbage, mushrooms, or meat, then before serving they are flavored with fried onions or cracklings – pieces of bacon fried to a crunch.

The filling can be sweet: from cottage cheese, cherries, blueberries, grated apples – sour cream is served with such dumplings. In addition, lazy dumplings are made: steep curd dough is cut into rhombuses or rolled into balls and boiled until tender.

Dumplings differ from other products made from unleavened dough with filling in shape: they look like a crescent. Often they pinch the edge in a special way as if braiding a pigtail.

Dumplings are pieces of unleavened dough boiled in water. They are eaten as a separate dish, seasoned with butter or sour cream, and sometimes added to a soup. Less often, dumplings are made with meat, cottage cheese, or berry filling.

Cheese is an important part of Ukrainian cuisine. You can’t make a banosh without fragrant cheese from goat or sheep milk, and vurdu – whey cheese – can be eaten just like that or used as a filling for dumplings. Two more dishes, although not related to the national cuisine, have long become the national food of Ukraine.

This is a Kyiv cutlet – a chicken fillet roll with a piece of butter inside rolled in breadcrumbs and deep-fried, as well as “Kyiv cake” – two layers of nut meringue fastened with buttercream.

Chicken Kyiv is prepared in many restaurants, and it is easier to buy a cake in a supermarket or pastry shop.


Snacks in traditional Ukrainian cuisine are mostly festive dishes. Cooking many meats was a way to preserve the product for a long time, and vegetable snacks, especially pickles, diversified the meal in winter or spring.

Saltison, or salceson, kovbik, kendyukh – boiled pork offal with garlic and spices, which are stuffed into the pork stomach and baked.

Gurka is a homemade sausage made from pork blood or offal. Rice, millet, or corn grits are also added to the minced meat.

Polyadvitsa – dried pork or beef tenderloin. This dish is traditionally prepared for Christmas.

Matsik is another type of jerky pork. The meat for it is coarsely cut, mixed with salt and spices, and then tightly placed in the pork stomach and dried for several months.

Wujenina – smoked meat.

Kryzhavki – cabbage pickled in vinegar. Usually it is pickled with beets, so the cabbage turns pink.

Mezhivo is a vegetable stew that can be prepared from zucchini, carrots, pumpkin, eggplant, and tomatoes. Cold mezhivo serves as an appetizer, hot – an independent dish or side dish.

Machanka is a cross between a thick soup and a sauce in which you can dip bread or pancakes. Machanka is made from finely chopped meat and onions, the broth is thickened with flour. Instead of meat, mushrooms are used, adding sour cream to the sauce.

Jellied meat, or dragal, is a cold snack made from boiled meat in a frozen concentrated broth. In Ukraine, pork jellied meat is often cooked, less often from beef or poultry. Serve it with horseradish or mustard.


The recipes for Ukrainian salads are ingenious but reasonable: everything that grows in the garden is used. And in the spring, when there are no fresh vegetables and stocks are running out, salads are made from boiled eggs, potatoes, and the first greens – for example, from wild garlic.

Mіzerіya is a salad of fresh cucumbers and herbs with sour cream, which is prepared in Western Ukraine and Poland.

Varya hutsulska is a healthy salad of boiled beets, beans and prunes, seasoned with vegetable oil.


In addition to borscht, other soups are brewed in Ukraine, as a rule, in meat broth. During Orthodox fasts, meatless soups are prepared.

Kapusnyak is a rich soup with fresh or sauerkraut. For density, it is seasoned with millet, mashed boiled potatoes, and sometimes flour.

Zeleniy borscht – soup with sorrel or other herbs (nettle, quinoa). Often, green borscht is boiled with the addition of beets.

Bograch – Transcarpathian interpretation of Hungarian goulash, thick beef soup.

Yushka – meat, fish, or mushroom broth, as well as liquid soup seasoned with vegetables or cereals. Yushka z lek is a soup with crushed bacon dressing.

Mushroom (mushroom) zupa, or mushroom yushka, is a popular porcini mushroom soup in the Carpathians.

Cold borscht – summer soup with beet broth, infusion, or kvass. Fresh cucumbers, boiled potatoes, hard-boiled eggs, finely chopped meat are poured with chilled broth.

Already at the table, the soup is seasoned with horseradish and sour cream, sprinkled with herbs, and sometimes finely chopped beet tops.

Yarinova zupa – vegetable soup.

For the soup, you can be offered knishi – round buns with unsweetened filling, or potaptsi – brown bread croutons.

Some common soups may be hidden behind unusual names. For example, in the Lviv region, the broth is called rosil, and green sorrel borscht is called kvask soup.

Meat Dishes

Unlike Russian cuisine, where meat is used little, Ukrainian cuisine has many recipes for meat dishes. The liver is a stew of meat with potatoes, beans, carrots, and onions. Sometimes cookies are cooked without potatoes, but then the popular tuber is served as a side dish. Chinakhi, or chanakhi, is a cookie-like dish common in Bukovina. Smazhenina – fried meat, usually pork, but in modern recipes and beef, lamb, chicken. Potatoes are sometimes fried along with meat. Sicheniki – cutlets from minced meat or fish. Grechaniki – cutlets, which include equally beef / minced pork and boiled buckwheat. Golubtsі – meat filling, wrapped in cabbage leaves. There are different recipes for stuffed cabbage: only minced meat, or meat with rice, or even thinly beaten pieces of meat can be wrapped in cabbage. Cabbage rolls are stewed with the addition of tomato paste and sour cream. Fried meat – fried meat, often ribs, with large beans, which is cooked in the western regions of Ukraine. Baked sponder – brisket (brisket) cooked in the oven or bacon, fatty meat with a lot of lard. The sponder is rubbed with salt, pepper, and herbs before baking. Platbands are thin pancakes in which different fillings are wrapped: minced meat from boiled meat or fish, stewed mushrooms, sweet cottage cheese, berries and fruits, jam. Krucheniki – delicious meat rolls. For their preparation, pork or beef tenderloin is cut into layers, beaten off and a filling is wrapped in each layer: mushroom minced meat, chopped egg with onions, rice, dried fruits. The finished rolls are fried and then stewed until tender.

Vegetables and Cereals

There are a lot of vegetable dishes in Ukraine. Vegetables, as a rule, are stewed or baked, but potatoes are fried, and boiled, and stewed, and baked, used to make the dough and as a filling. Deruni, or grated potatoes, kremzliki – grated potato pancakes. In the simplest version, potato pancakes are fried until golden brown and served with sour cream. In more complex recipes, potato pancakes are stuffed with minced meat, fried, and then baked in pots with mushrooms and sour cream. Kartoplyaniki, or lezhnі – zrazy from potato dough with meat, mushroom, or cabbage filling. Sticks, or sticks, are small oblong products made from potato dough. The sticks are boiled like dumplings or dumplings and poured with hot lard and fried onions. Cabbage is boiled – stewed cabbage baked with millet porridge. Often this dish is complemented with cracklings. Porridge has a place of honor in the national cuisine of Ukraine. But if buckwheat, wheat, or barley porridge is well known to everyone, then some cereal dishes can be tasted only in Ukraine.

Banosh, or banush, is a popular dish of the Ukrainian Carpathians, which is prepared from corn flour or cereals. During cooking, cream or sour cream is added to the porridge, and the finished banosh is sprinkled with cracklings and crumbled feta cheese. Kulesha and tokan dishes are similar to banosh.

Mamaliga is a steeply cooked corn porridge. Mamalyga can be crumbled and poured with hot milk, or it can be cut into layers, fried, and sprinkled with grated feta cheese. Mamalyga also serves as a classic side dish for fryptour – juicy stew (Bukovina also borrowed this recipe from Moldovan cuisine). And also hominy cakes can be used instead of bread. Kulish – millet porridge with bacon and fried onions. This porridge was cooked by Zaporozhye Cossacks, and now it is an integral part of Ukrainian cuisine. To make the porridge more satisfying, potatoes, carrots, mushrooms, and less often meat are added to it. Kutya is a special porridge made from whole wheat grains with poppy seeds, raisins, and nuts, which is prepared for Christmas. Buckwheat flour, like wheat and rye, was used to make lasanki – a type of pasta. Lasankas are given different shapes, sometimes they are just sheets of dough boiled in water.


The rivers of Ukraine are rich in fish, and therefore fish dishes are not uncommon in Ukrainian cuisine. Here you can taste something simple, like fried crucian carp, or complex dishes – stuffed pike, pike perch, or bream in sour cream sauce. Trout, or pstrug, is found in the Carpathian rivers. This valuable fish is boiled, fried, baked.

The Black Sea herring enters the waters of the Danube; in the Odessa region, it is called so – Danube. The Danube is salted like a common herring, or boiled with potatoes, seasoning the water for cooking with pepper and bay leaves.

And in Ukraine, crayfish are excellent cooked. They are boiled with herbs and roots and then served with garlic oil or sour cream sauce.


Among the traditional dishes in Ukraine, there are many sweet pastries. Especially a lot of sweets are baked at Christmas and Easter. Pirіzhki – products made from yeast dough with a filling, not necessarily sweet. For the dessert table, they make pies with poppy seeds, rhubarb, cherries, blueberries, viburnum, apples, cottage cheese. The most unusual of the sweet fillings are beans with raisins. Perekreklyenets is a yeast dough pie in which poppy, fruit, berry, or nut filling is laid out in several layers, interspersed with the dough. Different fillings are often put in one pie. Plyatski is a popular name for pies in Western Ukraine, in which the cakes are sandwiched with cream and other fillings. Plyatski are baked in rectangular forms, and served on the table cut into individual cakes. If the menu includes a dance with a lucer, you can safely order it for your child: a lucer is just a fudge. Sirnik is a delicious Western Ukrainian curd dough pie. The taste of cheesecake is decorated with berries, candied fruits, raisins, chocolate, nuts. And the most airy pies are obtained when mashed potatoes are added to the curd. Verguni, or pletuni, are crispy cookies made from thinly rolled yeast dough, which are fried on lard and sprinkled with powdered sugar before serving. Pundikas are donuts fried in vegetable oil or lard. Now they are made sweet, and earlier donuts were flavored with fried onions. Птисі – eclairs. Zavivanets – a roll of yeast dough with sweet filling: poppy, nut, berry.


What is cooked in the berry season, when the dumplings are stuck and the pies are baked? Of course, compotes and jelly. A cool sour drink made from red currants or cherries is what you need on a hot summer day. Butter is a product obtained by whipping butter from cream. The low-fat drink is rich in protein and is an excellent thirst quencher. Sour milk, sour milk, samokish – yogurt, which is obtained by fermentation with the help of lactic acid bacteria present in milk. Guslyanka is a thick drink made from fermented boiled milk, traditional for Carpathian cuisine. It can be called a drink conditionally, since the gargle is best eaten with a spoon. Varenets is a drink made from fermented baked milk. Tsibrey – kvass made from rye or oat flour, which is still prepared in the Carpathians. Uzvar – infusion or compote from dried apples, pears, plums. Traditionally, uzvar is made at Christmas, but it is also drunk in summer as a soft drink, and in winter it serves as a source of vitamins.

Of course, it is worth trying the healing mineral waters that are mined in Ukraine: “Truskavetska”, “Morshynska”, “Shayansku”. You can drink them constantly only as prescribed by a doctor, but if you buy them sometimes to quench your thirst, it will not hurt anyone. The most valuable water “Naftusya” is not bottled: it quickly loses its healing properties, and it is necessary to drink it right at the pump room in the resort of Truskavets.

Tips for Kids

When traveling around Ukraine with children, you don’t have to puzzle over how to provide baby food. Almost all the national food of Ukrainians is suitable for children and does not require adaptation. The list of dishes that should not be offered to a child is very short: smoked and jerky meat (wujenina, poladvitsya, matsik), pickled vegetables (kryzhavki), very fatty dishes (pork jellied meat, grease). We do not recommend ordering food with cracklings for younger children.

It is very easy to feed babies who are switching to adult food. In all restaurants, you can order light broth, vegetable soup, porridge, boiled potatoes, stewed vegetables.

Of course, not all Ukrainian dishes meet the principles of modern dietetics. But if you eat dumplings with potatoes or stewed potatoes with meat once or twice, you can hardly harm your health. And there are much more healthy dishes in the national cuisine. So that there are no problems with new food, offer your child fermented milk products every day – sour milk, guslian, varenets. You can buy the usual yogurt and kefir in supermarkets.

Filet mignon, ribeye, chateaubriand … Even if you are not a “meat-eater”, then from these words, for sure, you want to immediately eat a delicious and juicy steak. Where to buy the right meat, how to cook it, and what to serve with – we asked the chefs of fashionable Moscow restaurants.

  1. For the preparation of marbled steaks (Ribeye, Striploin, New York), you need to use a minimum amount of oil, giving preference to olive oil. The cooking technology is quite simple. Place the meat in a well-heated frying pan and fry for 2-3 minutes on each side, then reduce the heat to low, cover the steak with a lid and let it stand for another 1-2 minutes. Please note that the longer we leave the steak covered, the higher the degree of doneness will be. For marbled steaks, medium to medium-well roast is best. At the end of cooking, you can add garlic, rosemary, thyme, or chili pepper.
  2. Lean tenderloin steaks (Mignon, Chateaubriand) are prepared using the same technology, but with a lot of oil. After we fry the steak on both sides and it acquires a golden crust, add butter to the pan and reduce the temperature to medium. We continue to fry the meat in a mixture of butter and olive oil, constantly pouring it with the juice that comes out of the steak itself. This will give the steak the correct finish.
  3. The degree of readiness of meat is perceived differently by everyone. For some, meat with blood is ready, for others it is unacceptable. So rely on your taste here. You can also use a thermal needle (electronic probe) or, even easier, cut into the middle piece of meat. You can also determine with the help of your hand (this method is usually used by chefs since incised meat in a restaurant indicates the low skill of a brazier chef).
  4. And one more simple way: If you spread your palm, relax your hand and press with the index finger of your other hand on the soft area between the thumb and the base of the palm, then you will understand how raw meat feels to the touch. If you squeeze the tips of your index finger and thumb, the muscle on the thumb will tense a little – this is the feel of Medium Rare meat. If you lightly press the tip of your middle finger against the tip of your thumb, it will feel like Medium roast meat. Connecting the tip of your ring finger to your thumb will tighten the muscle even more. The same should be the meat prepared by Medium Well. Place your thumb on your little finger and touch a muscle to see how well-done meat will be.
  5. Depending on the type of meat, you can serve a different side dish to it. If we are talking about steaks, then vegetables are best suited here: baked, stewed, grilled, or in the form of various mashed potatoes from celery, potatoes, or pumpkin. Also, meat goes well with cereals: white rice, lentils, or buckwheat. Meat can also be served with new peeled potatoes, fried with onions and cherry tomatoes. Sweet and sour sauces made from wild berries are also perfect for meat.

These tips will definitely come in handy!

  1. Use a pizza knife instead of tins. You can also make blanks for cookies using a regular pizza knife. Divide the rolled dough into even squares – it’s quick, easy and no waste.
  2. Do not store hard and soft baked goods together. This way, tougher baked goods will never lose their shape or soften.
  3. Rub in cold oil. The secret to a flaky and tender cake base is cold fat. To do this, do not cut the cold butter into cubes, but grate it. You don’t have to mix it with flour for a long time, and the likelihood that it stays cold and the dough becomes perfect is increased.
  4. Roll out the dough with the plastic wrap. To roll out the pie dough, place it between two layers of plastic wrap. This will prevent the dough from sticking to the rolling pin and surface. In addition, it can be easily moved into the mold, and then simply removed the polyethylene.
  5. Prefer glassware. When preparing pies, try to use glassware rather than metal or ceramic. It will make it easier for you to follow the dough and avoid burning.
  6. Lower the tart base with the beans. When making pies, the base is usually baked separately and tends to rise. The fix is very simple: place a sheet of parchment on top and sprinkle beans on top of it (corn, rice, lentils, and even coins or metal washers are also fine). Small items will remove all bubbles in the dough.
  7. Don’t let the base go up. The problem described above can simply be avoided. To do this, put the raw dough in a metal dish, cover with parchment and press on top with another metal mold. Feel free to put this structure in the oven – the weight of the upper mold will not allow the dough to rise.
  8. Use a preheated baking sheet. Glassware does not conduct heat as well as metal. If you want the bottom of the cake to be crispy, place the cake tin on a preheated baking sheet.
  9. Protect the cake from cracking. Leave a small piece of dough while making the base to mask any cracks. If you forgot to leave the dough, mix the flour and water and cover the cracks with the resulting paste. This way you don’t have to prepare the base again.
  10. Strain the pie filling. To prevent the fruit pie from getting too runny, mix all the filling ingredients, let the mixture stand and drain. Then put the juice to boil until it thickens, pour back into the fruit, cool and then add the filling to the prepared dough.

These tips will definitely come in handy!

  1. Preheat the oven properly. Get started with an oven thermometer to get an accurate temperature. Wait for the thermometer to point to the number you need before using the oven, and wait another 10–20 minutes. So the temperature is evenly distributed over the oven, the workpiece is baked perfectly.
  2. Bake for less time than the recipe requires. If the cookies have to cook for 8-12 minutes, set the timer for 6-7; if the recipe requires 35-40 minutes for the cake, set it for 30. And don’t go far from the kitchen while your baked goods are in the oven. When you smell a pleasant scent, check it out. Trust your nose more than instructions and avoid burning.
  3. Use a clean, light colored baking dish. In dark, dirty and old dishes, baked goods will burn more. If you have no other options, be sure to use parchment paper.
  4. Use baking paper correctly. Use quality parchment paper to avoid a burnt bottom and unbaked top on the biscuits. If necessary, fold it in two layers – this way it will better retain heat.
  5. Refrigerate baking sheets. Chill the parchment sheets between batches while baking. If you place the dough on a hot surface, the cookies will lose their shape and are more likely to burn. To quickly cool the sheet, dip it under running cold water.
  6. Cook a new batch of cookies on a different sheet. You can use another technique: prepare the next batch of dough in advance on a separate sheet. If you remove a sheet of hot baked goods from a baking sheet and replace it with another one, with a blank, there will be no problems.
  7. Use the parchment sheets several times. You can reuse the baking sheets. Throw them away if you notice any fumes or foul odors.
  8. Roll out the dough before cooling. Before chilling the cookie dough, roll it out between two layers of parchment paper. Then remove the top layer and put the dough in the refrigerator. It will be easy to cut shapes from such a blank, and besides, you will not have to struggle with the sticky cold dough.
  9. Cut the cookies properly. It is better to cut the cookie figures directly on the baking sheet, removing the excess dough. This way you do not have to carry over every piece, and this is a guarantee that the cookies will not be deformed. To keep it even better, freeze the baking sheets for 10-15 minutes.
  10. Make the perfect round cookie. To keep the cookies perfectly round, wrap the dough in parchment or plastic wrap, tuck it into a used paper towel tube and freeze. The resulting sausage will only have to be cut with a knife into equal pieces.

We’ve put together helpful tips and tricks to help you avoid dirtying your dishes, avoid culinary mishaps, and make divinely delicious baked goods.

  1. Do not use glasses for measuring. In recipes, the amount of ingredients is often determined by the glasses. This method is not very reliable, if only because at the exit each chef can get a different weight of the product. In addition, you can be mistaken by measuring half or a third of the glass by eye. It is better to buy a kitchen scale and follow the recipes that indicate the exact weight of the ingredients.
  2. Cover the scale with a paper towel. Ingredients such as cocoa often crumble and stain the surface of kitchen scales. To avoid this, simply cover it with a paper towel and throw it away after weighing. The scale will stay perfectly clean.
  3. Determine the age of the eggs. Eggs of different ages may be required to create certain confectionery products. For example, ice cream is good for fresh eggs, and meringues are good for older ones. You can determine your age with a bowl of water. Put an egg in it: if it falls to the bottom, then it is fresh; if it rises with a blunt end up, it means that it is older; if the egg pops up like a float, it is better to throw it away.
  4. Break the eggs into separate dishes. If you break an egg straight into a bowl of dough, it is likely that shell particles will also fall into it. Therefore, it is better to prepare the eggs separately and then add them to the general container. If a mistake has already been made, you can remove the shell after the cake is cooked and cooled. All the shells will sink to the bottom and can be easily removed.
  5. Be careful when mixing dry ingredients. To avoid a hurricane of flour and other bulk ingredients while using the mixer, add small portions to a bowl and start stirring at minimum speed. Cover your work surface with paper towels for extra protection.
  6. Use different utensils for sweet and savory foods. To avoid odd tastes in baked goods, divide your knives, spatulas, and planks into the ones you use for savory and sugary foods. This way, your cake will definitely never turn salty.
  7. Mix the sticky ingredients with the confectionary sugar. Pieces of sticky ingredients (like marzipan or dates) tend to clump together into a huge sweet bite. You can prevent this by adding a couple of tablespoons of confectionery sugar to them.
  8. Pick up heavy ingredients. Foods like raisins, nuts and frozen berries often end up at the bottom of baked goods. You can fix this by mixing them with a little cinnamon, cocoa powder, or flour. Choose the right ingredient depending on the recipe.
  9. Use butter to remove the stickiness from the dough. To prevent the dough from sticking to your hands, it is often advised to use flour. But there is another way – canola (rapeseed) oil. Lightly wipe your palms and work surface with it – the dough will not stick and no excess flour will appear in it.
  10. Cool the liquid quickly in an ice bath. If you need to quickly chill sweet cream, pour it into a metal saucepan and place it in a large bowl of cold water. Metal helps heat to escape quickly, and cold to penetrate. Note that the larger the pan, the faster the hot cream will cool down.

Follow these tips and all guests will ask you for a recipe for your cake!

  1. There should be no draft in the room where the dough is prepared, because of it, a rough crust is obtained on the products.
  2. Over-salted dough can be corrected by kneading a new batch without salt and then mixing them thoroughly.
  3. An excess of baking soda in the dough gives the products a darkish color, unpleasant color and taste; if lacking, it loosens poorly.
  4. You can put a little soda in the flour for gingerbread and dough, and add a little vinegar or citric acid to the water for the dough.
  5. If there is little sugar in the dough, then the product turns out to be pale. If there is an excess of sugar, then the dough rises less, and the middle remains unbaked.
  6. When baking from choux pastry, you should only lightly grease, otherwise cracks will appear on the underside.
  7. Yeast will not lose its properties for several weeks if mixed with flour, rubbed, dried and put in a glass.

Cooking the perfect juicy steak at home “like in a restaurant” is the cherished dream of many. However, after several unsuccessful experiments with preparing “rubber soles” instead of soft pink meat, it is so easy to despair and abandons this venture forever. But you just need to use the tips of the professionals and take into account all the subtleties.

  1. Choose seasoned meat

Many people mistakenly believe that steak meat must be fresh. However, this is not entirely true: for the steak to turn out soft and juicy, the meat must be matured. The fact is that the muscle in a piece taken straight after slaughter is not relaxed, and the steak will turn out to be tough.

  1. Focus on the slaughter date

When buying meat in a supermarket, be guided not by the date of packaging, but by the date of slaughter, which should also be indicated. The ideal steak comes from a piece that has been aged for more than 20-25 days after slaughter. You can also check the maturity of the meat by simply pressing a piece with your finger: if at first a dent formed, which then quickly returned to its place, then such a cut is suitable for cooking steak.

  1. Consider the type of future steak

The most popular types of steak cuts are filet mignon, t-bone, and ribeye. Choose meat in vacuum packaging or visit the butcher – there they will give you competent advice and help you make the right choice.

  1. Pay attention to the thickness

A good steak is made from pieces no thinner than 2.5 centimeters. And to prepare the perfect fillet mignon from the tenderloin, which is served in the form of “hemp”, pieces should be chosen with a thickness of 5 centimeters or more.

  1. Examine fiber and body fat

The thicker the muscle fibers on a piece of meat, the tougher the steak will end up. Our choice is thin, dense fibers. As for fat, what is the best way to buy meat with thin layers of white color, which will melt during cooking and give the steak juiciness and tenderness?

We’ve prepared 10 Best Tips for you to make the best salad ever!

  1. It is recommended to salt the salad first, and only then season with vegetable oil. Remember, salt does not dissolve in oil.
  2. For the vinaigrette, first mix the beets with vegetable oil, and only then add other vegetables so that the beets do not stain them.
  3. Parsley for salad should be in hot water to make it more flavorful.
  4. Do not replace fresh herbs with dried ones, use fresh herbs better, they are healthier.
  5. For the salad, first pour the onions over with boiled water, then cool them cold and only then chop, so it will be tastier.
  6. Add a little sugar when boiling the beans, so they will cook much faster.
  7. If you are boiling green peas, you do not need to add salt to the water, they can become harder and take longer to cook.
  8. For salads, chicken eggs are boiled for no longer than 10 minutes.
  9. Use lemon juice or apple cider vinegar for salad dressings.
  10. If your salad is made from rice, then you shouldn’t put potatoes in it either.

We have selected the best tips for you so that you can prepare the most delicious salads!

  1. In spring, you can use cabbage brine instead of vinegar and citric acid for dressing salads.
  2. It is best to use apple cider vinegar in salad dressing.
  3. When choosing carrots for salad, remember that short and thick roots are more juicy and aromatic. Spring, not yet matured carrots can be used in salads unpeeled, but at the same time they must be washed well with a brush.
  4. Salad parsley will taste better when washed in hot water.
  5. In winter, dill for salad dressing can be replaced with seed powder.
  6. If garlic is used in the salad, then it must first be crushed in a mortar with salt. At the same time, he loses less juice.
  7. Chopped greens and sour cream are placed in a salad before serving.
  8. Radish salad will taste savory when sprinkled with ground walnuts.
  9. Do not use potatoes in rice salad.