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7 Peculiarities for Making Desserts

A good dessert completes any meal with dignity, and this section contains recipes for treats that you will surely enjoy. Desserts are very diverse, including cakes, pies, soufflés and mousses; in turn, these dishes can have a wide variety of tastes – vanilla, caramel, cherry, peanut, apple, strawberry, chocolate.

  1. Features of baking. Measure all ingredients accurately and accurately. To get the required amount of flour, spoon it into a dry measuring cup and then smooth with a rectangular metal spatula. Do not shake the cup or bang it on a hard surface.
  2. Use a baking dish of the size indicated in the recipe. The wrong choice of shape will lead to the fact that the dessert burns at the edges or falls through in the middle.
  3. The temperature in the oven may vary depending on the model and manufacturer. Therefore, check the readiness of the dish in the ways indicated in the recipe.
  4. Features of the preparation of confectionery. Using a stirrer or two knives, grind the shortening, margarine (butter) and salt mixture, making sure the individual pieces are the size of a pea. Add the liquid (one tablespoon at a time), stir with a fork, so that the mass acquires the consistency of a dough.
  5. If the dough sticks to your hands, put it in the refrigerator for a while. The easiest way is to roll out the dough using a cloth-covered rolling pin and a piece of cloth. To do this, dust the rolling pin and cloth with flour, after which you can easily and quickly roll out the dough. A tough pie crust is often the result of using too much flour and too much effort in rolling the dough.
  6. Roll out the dough into a 3 mm thick circle; the diameter of the circle should be about 2.5 cm larger than the diameter of the mold at the edges. To shape the circle into shape, roll the dough lightly on a rolling pin. Then transfer the dough to the mold and unwind carefully. Gently press down on the dough with your fingers, being careful not to stretch it or leave scratches, otherwise the dough will shrink when baking.
  7. It is said that the crust of a pie is often “blind baked”; this means that the crust is cooked before the filler is placed. To prevent the crust from swelling during baking, you can place foil filled with beans or rice on top of the crust. Then bake until tender. Remove foil and weight; return crust to oven for finishing or chill before placing filler
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Cooking Tips

7 Tips for Cooking Vegetable Salads

In the vegetable season, it’s not something that you want, but you just need to prepare delicious vegetable salads. Their useful properties are known to all, this is fiber necessary for good digestion and bowel cleansing, and vitamin complexes. Vegetable salads, seasoned with oil, are especially healthy, they are light and will make up a summer diet if you are planning to lose weight. For the preparation of salads, we used the simplest and most affordable vegetables, salad dressing, vegetable oil.
You can just cut and mix vegetables, but this is a recipe for an ordinary salad, and if you lay out the vegetables and arrange them a little more original, then the salad from the usual vegetables looks different.

  1. Whatever the purpose of the salad, festive or for every day, when preparing it, you should follow the rules for the preparation and processing of products. Be sure to wash the vegetables. Potatoes, carrots, beets with a brush under running water. It is imperative to wash the greens for the salad: dill, parsley, sorrel, spinach are soaked in a container with cold water for at least 2 hours. At the same time, periodically changing the water. After that, the greens are washed well under running water.
  2. With this method, all the sand and insect eggs are well behind the leaves. Cucumbers and dill are washed immediately before processing. If there is a radish in the salad, then the skin is removed from the white, and the tail and tops of the red are cut off. If boiled vegetables are used to prepare the salad, they need to cool well. When boiling beets and carrots in the same bowl, the color of the vegetables may change, so cook each vegetable separately.
  3. Eggs for salad should be hard-boiled well, boil them for at least 10 minutes (like cutting eggs). It is more convenient to peel boiled vegetables warm. If you need to boil green beans, know that they are put in boiling water, so they will not lose color. Cooking should only be done from completely cooled foods. When laying vegetables in a salad in a warm state, the salad quickly deteriorates.
  4. The method of cutting food is of great importance for preparing salad. Vegetables for salads should be cut into even and thin slices. Slices of cucumbers, potatoes, carrots should just show through. In this cut, vegetables are well saturated with salad dressing. The salad will be deliciously cooked. The salads are mixed very carefully so as not to break the slices and the pieces do not lose their shape. In many salads, vegetables are laid out in layers, while each layer is coated with dressing.
  5. Vegetables for salads can be prepared in advance, and it is advisable to prepare a salad right before serving, so that it does not lose its attractiveness and does not swell. Uncomplicated salads, such as cucumbers, tomatoes, green leaves, are cut directly into a salad bowl and seasoned in it. Other salads are mixed in large bowls, blended, seasoned, and carefully placed in a salad bowl so as not to stain the edges.
  6. Top salad, ready to serve, is decorated with roses, figurines or slices of those products that are in the salad. A salad laid in a slide can be decorated with a mayonnaise net. If the smell of garlic is needed in the salad, it is not necessary to add it there, it is enough to put the whole clove on the bottom of the salad bowl.
  7. This will not give a harsh garlic flavor, but rather a savory aftertaste. When serving, you must also serve a spoon for the salad. Salads can be prepared not only from fresh vegetables, but from pickled and pickled vegetables, as well as with the addition of meat and fish. Vegetable salads can be used as side dishes for various dishes.
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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.

  1. It is better to cook salads in glass, enamel or ceramic dishes.
  2. Vegetables for salad are cut there finer, the denser their tissue.
  3. All raw vegetable salads are best prepared just before serving, rather than beforehand.
  4. It is better to heat vegetables in a gentle way: either cook in a little water, or simmer in a little fat.
  5. It is better to cook potatoes, beets and carrots immediately before preparing the salad unpeeled, this way vitamin C is better preserved.
  6. Cooked vegetables should be stored unpeeled, and peeled immediately before preparing the salad.
  7. Products cooked for salad must be cooled. Do not mix warm foods with cold ones.
  8. Quick-frozen vegetables need to be cooked without defrosting for 10-15 minutes.
  9. 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.
  10. 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.
  11. Salad should be seasoned with mayonnaise or sour cream just before meals.
  12. 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.
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Cooking Tips

14 Tips for Cooking Salads

There are several rules when preparing salads. It is important to combine different products, taking into account their flavor combination, as well as the season of the year.

  1. Salads can be prepared from any vegetables. It can be fresh vegetables, pickled pickled, boiled>. Fruit in any form is also good for salads: fresh, canned, dried. In meat salads, ham, sausage, boiled meat, eggs are used.
  2. The vegetables used must be washed thoroughly. Root crops are brushed. Spinach, sorrel and lettuce should be washed with cold water in a large bowl. It is better to change the water several times, while removing the leaves.
  3. Salads should be served beautifully and neatly laid out. So they whet the appetite. They should be placed on a platter or in a salad bowl without pressing or smoothing.
  4. Vegetables in a salad are cut into cubes, small slices or strips. Cut radishes, cucumbers and tomatoes into slices.
  5. To keep the edges of the bowl clean, mix the salad with the dressing or sauce in a separate bowl or saucepan. You can add the rest of the sauce to the finished salad and decorate.
  6. Depending on the type of salad, its components can be placed directly into the salad bowl, pouring the sauce on top.
  7. You need to decorate the salad in moderation so that its composition is visible.
  8. Tomatoes, radishes, parsley, paprika, cucumbers, dill, celery are suitable for any salad as a decoration. The greens are laid with a twig. Cucumbers, as a decoration, are cut into thin slices lengthwise and rolled up in the form of a funnel. Cucumbers can also be cut into slices. Pieces of hard-boiled eggs, boiled carrots and beets will also be a great decoration.
  9. It is better to decorate several salads on the table in different ways. This will help fantasy.
  10. As dishes for salads, you can use dishes, salad bowls, slices of bread or small portioned salad bowls.
  11. Salads can be stuffed with tomatoes and cucumbers. You can arrange them in dough baskets, or fry boiled sausage and put salad on it.
  12. To avoid poisoning, salads should not be seasoned with sauce in advance. To prevent juicing, you do not need to salt the salad in advance. Salt and sauce are added before serving.
  13. Vegetables are best cut with a stainless steel knife. Since the touch of iron destroys vitamin C.
  14. It is better to cut raw vegetables on plastic or porcelain planks, wooden planks absorb juice.
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7 Important Tips for Making Desserts

Few of us dislike desserts. Today we will tell you the secrets of making the most delicious desserts! 🙂

  1. Brush the dough with egg yolk for about 5-10 minutes. before baking.
  2. When whisking the egg white, be careful not to get the yolk on it, as this will make whipping difficult.
  3. Bake small items at a high temperature, large and thick cakes at a lower temperature, but for a long time, so the whole dough will bake well.
  4. The readiness of large pies can be seen by the bottom crust: in the finished product it will be ruddy and will easily separate from the sheet.
  5. The product will feel soft (top and bottom crust) if covered with a cloth while it is still hot.
  6. There are three types of baking temperatures: moderate (130-180 ◦ C), medium (180-220 ◦ C), high (220-270 ◦ C). The temperature in the oven depends on the type of dough, the size and shape of the product.
  7. For frying donuts, pies and other similar products, the fat temperature should be 170-180 ◦ C.
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Cooking Tips

5 Secrets How to Choose Meat for a Steak

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?

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Food

7 Very Important Secrets for Cooking Delicious Salads

Do you want to cook the most delicious salads? We will help you with this!

  1. Salad potatoes will not darken when boiled with a little vinegar.
  2. If potatoes for salad are boiled “in their uniform”, then they must first be pierced with a fork in several places, then the peel will not burst.
  3. Beets for salad will taste better when cooked in unsalted water. To prevent the beets from losing their color during the cooking process, add a little sugar to the water or pour in kvass, as was done in the old days.
  4. It is not recommended to bake or stew beets in a metal dish or on a metal baking sheet – this impairs its taste.
  5. Do not cook beets and carrots together, as this will not only lose color, but also taste.
  6. So that the beets do not color all the vegetables in the vinaigrette, it must be separately seasoned with vegetable oil and only then combined with other products.
  7. Boiled root vegetables are easy to peel warm.
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9 Secrets for the Most Delicious Salads

These tips will be very helpful to you!

  1. If the salad is prepared from early white cabbage, then after shredding it is placed in boiling water for 2-3 minutes to eliminate the bitter taste.
  2. To remove worms from cabbage intended for salads, you need to soak it in salted or acidified water for 20-30 minutes, and then rinse with cold water.
  3. If the salad is prepared with red cabbage, then it must be scalded with boiling water, then it will become softer.
  4. Cut the tomatoes for the salad with a sharp knife, as otherwise a lot of juice will flow out.
  5. Sometimes peeled tomatoes are used in salads. In order for it to separate easily, immerse a fresh tomato in boiling water for 2 minutes.
  6. If the salad is made from tomatoes, then it is better to use lemon juice instead of vinegar when seasoning it.
  7. Mayonnaise in a salad can be replaced with sour cream if you add pounded yolk of a hard-boiled egg and 1 teaspoon of mustard to it.
  8. Salad should be seasoned with oil after it has been salted, since salt does not dissolve in oil.
  9. When dressing salads, you can use rhubarb juice instead of lemon juice.
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9 Tips for Making Desserts

I think we all would like to be able to cook delicious desserts?) We have selected some important tips for you for their preparation!

  1. Peeled apples will not darken if you put them in water to which you have added lemon juice.
  2. If the nuts are kept in the oven hot for 15-20 minutes, it will be easier to peel them from the shell and the taste will be softer.
  3. To squeeze more juice out of the lemon, it must be kept in hot water for 5 minutes and the zest will not taste bitter.
  4. If an open jar of jam is sprinkled with sugar sand on top, then it will be stored longer.
  5. Dried apricot pits replace almonds.
  6. To prevent the peel of baked apples from bursting, you need to make several punctures in the peel before baking or bake them in foil.
  7. If gelatin is added to fruit puree when making marmalade, then the transparency, taste and aroma of marmalade are lost.
  8. To turn 10% of cream into 30%, one third of their volume must be evaporated in a water bath.
  9. To prevent lumps from forming in the jelly, it must be poured into a heated bowl to solidify.
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10 Tips for Making the Most Delicious Salad

In the preparation of delicious salads, like any other dish, there are tricks and tricks. To list them all, one page of the site is definitely not enough. A whole book could be written about this. Therefore, I tried to choose only the most basic and useful. Hope these salad dressing tips come in handy for beginners and seasoned chefs alike.

  1. For the preparation of salads, you can use any vegetables – boiled, fresh, salted, pickled, and fruits – fresh, dried, canned. Boiled meat, ham, sausage, eggs are used in meat salads.
  2. Serve salads, especially for the festive table, should be beautifully and neatly laid. To do this, place them in a salad bowl or on a dish without pressing or smoothing the surface.
  3. You need to decorate the salad sparingly so that you can see what it consists of.
  4. If there are several salads on the table, do not decorate them the same way. Show your imagination and your table will amaze with a variety of dishes.
  5. There are different types of salad serving. In a salad bowl, on a platter, in separate portions in small salad bowls, on slices of bread. They are stuffed with other vegetables, such as tomatoes and cucumbers. They are placed in shortcrust pastry baskets or on slices of fried boiled sausage. In some cases, they even make baskets of vegetables, fastening their slices with gelatin at the base.
  6. In no case should you salt and season the salads in advance – they will give juice and spoil quickly, which can lead to poisoning. Do this before serving.
  7. To prevent the apples for the salad from darkening, immediately after peeling and slicing, put them in cold water for 10 minutes.
  8. To prevent the skins of potatoes “in their uniforms” from cracking, pierce each tuber with a fork in several places before cooking.
  9. For dressing tomato salad, it is better to use lemon juice rather than vinegar.
  10. Mayonnaise for salad can be replaced with sour cream by adding pounded egg yolk and a teaspoon of mustard to it.
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