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8 Tips for Making Delicious Desserts

Good and tasty desserts (as well as food in general) can be beneficial for such a difficult thing as drug addiction treatment. After all, it is very important for a person struggling with his addiction to find some kind of outlet, and the sweet just can become it.

  1. The flour you use to make cookies, cakes, etc. be sure to sift, even if you only need a few spoons. Why? Flour tends to cake quickly, and when sifting it is enriched with air, then your dough will always rise well.
  2. Fresh flour absorbs less liquid than old flour, so when you seem to bake a cake according to the same recipe, it can come out differently every time. This is precisely the reason. Only with experience can you learn to determine whether you need to add a little more water or flour to the dough than indicated in the recipe.
  3. Store flour in a cool and well-ventilated place. Try to sift and ventilate it at least once a month. In a humid room, flour becomes musty, and when stored in a very warm place, it tastes bitter and takes on an unpleasant odor.
  4. Before adding to the dough, the baking soda should be diluted with a little water or mixed well with flour.
  5. Grease the sheets or baking dish with thick grease.
  6. To help the egg whites churn easily into a firm foam, place the eggs in the cold for about 1 hour.
  7. If yeast is added to baked goods, then their average dose is per 1 kg. flour is from 20 – 40 gr.
  8. Yeast should be stored at a temperature not exceeding 3-4 ◦ C.
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Cooking Tips

9 Secrets for Making the Best Salads

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.
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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.

  1. Withered greens can be refreshed if they are dipped in cold water for 1 hour, to which 1 tbsp. l. vinegar.
  2. Parsley will become more aromatic if it is rinsed in warm rather than cold water before use.
  3. Potatoes, as well as vegetables for salads and vinaigrettes, are preferable to cook without peeling so that they retain nutrients.
  4. 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.
  5. 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.
  6. If the sauerkraut is too sour, then it must be placed in a colander and rinsed with cold water.
  7. A fresh apple will add a spicy flavor to the herring salads.
  8. Fresh herbs will last longer if stored in the refrigerator in a sealed plastic bag.
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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!

  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

10 Secrets To Making A Delicious Salads

These tips will definitely come in handy!

  1. It is undesirable to add lemon juice or vinegar to a salad with tomatoes, the taste may deteriorate.
  2. To preserve the color of vegetables, while cooking, you can add a little baking soda to the water.
  3. When adding vegetables to a salad, do not combine warm and cold vegetables, the salad will spoil faster.
  4. Boiled vegetables cannot be kept in water for a long time; this makes them tasteless.
  5. Onions will last longer if the cut site is greased.
  6. A cut onion will not dry out when placed in a saucer of salt, cut side down.
  7. Raw onions, to add to the salad, should be finely chopped and lightly scalded with boiling water.
  8. Frozen onions can be used without any problems if you put them in cold water for several hours. The onion will almost restore its properties.
  9. The onions will brown well if you add a little granulated sugar to the oil during frying.
  10. It is better to roll finely chopped onions in flour before sautéing, then it will not burn and acquire a reddish tint.
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Food

5 Rules for Making the Perfect Burger

You will definitely need these rules to make the perfect burger at home!

  1. The alpha and omega of a good burger is minced meat. Ready, of course, we do not buy under any circumstances. We choose moderately lean beef on the market (you can add pork and lamb to it) and ask the seller to scroll (or we do it ourselves). And – the main secret – add a little pork or lamb fat to the minced meat – also, of course, ground. Fat or lard should be 20% of the total. If you want to add cheese or bacon to your burger, reduce the percentage of fat to 10-15%.
  2. What can be mixed into minced meat? Try adding bacon, raw sausage, smoked meats, or basturma; good are pine and walnuts (especially in minced lamb), pieces of cheese, fruits, and dried fruits (they must be wrapped in the center of the minced meat, otherwise they will burn when frying). Spices, herbs, onions, and garlic – no questions asked.
  3. Rule number one – never press the patties while frying! Let the bad actors do it in cheap films about the American hinterland. By pressing the cutlet into the skillet, you squeeze the juices out of it, making the burger dry and lifeless. Rule number two – don’t flip the cutlet too quickly, let the crust fully form.
  4. There are two options: either urgently buy a country house and install a stationary grill there, or get a good cast-iron frying pan with a thick bottom and a non-stick coating. It is tempting to use a regular grill pan, but, alas, in the case of burgers, it is not very suitable: the cutlet will not cook evenly. But on a cast-iron skillet (which, of course, needs to be warmed up properly), the cutlet will be exactly as it should – with a crust on the outside and soft inside.
  5. Do not forget to lightly fry the roll on the cut so that the crust does not allow the roll to get wet from cutlet juices. With fillings, you need to balance between two fires. On the one hand, it’s silly to make a clone of a restaurant burger at home with a standard cheese and cucumber set. Try adjika instead of ketchup, jam instead of mayonnaise, pickled tomatoes instead of fresh ones, and lightly salted cucumbers instead of salted ones. On the other hand, you shouldn’t turn a burger into a multi-story structure with everything in the refrigerator. You will regret the guests, and leave something for your breakfast.
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Food

9 Secrets to Making Burgers at Home

While experts argue whether homemade burgers are good or bad, one thing is certain: they are incredibly tasty. And why buy a grill at all, if you do not allow yourself to eat a burger made with your own hands at least a couple of times a month: with a juicy cutlet, with fresh vegetables and pickled cucumber, with a crispy bun?

  1. The classic version of the burgers uses a thin ground beef patty. But do not buy ready-made minced meat in the store: you will never know what part it was made from, let alone how dubious its freshness will be. You need to grind minced meat for grilled burgers yourself!
  2. Choose meat with fat, such as rump or sirloin. The share of fat in cutlets should be 15-20 percent, then the burgers on the grill at home will be fragrant and juicy.
  3. Until the very last moment, the meat must be kept in the refrigerator, and then cranked on the largest grinding mode. The less you disturb the structure of the minced meat, the juicier the burgers will be.
  4. In the minced meat for the classic burger, there are practically no onions, herbs, or garlic. Only salt and pepper. And if you need to add freshly ground black pepper to the minced meat even before you start sculpting the cutlets, then you need to salt it strictly last. Also, you don’t need to add eggs, bread, or bread crumbs to the minced meat – otherwise, it will no longer be a burger.
  5. You need to sculpt the grilled burger patties with your hands moistened with cold water – so the minced meat will less stick to your hands. In addition, when cooking cutlets, you need to make sure that they are thin and well-done and also fit the size of the bun. Shape the tortillas as gently as possible, and remember to make a small indentation in the center so that the homemade grilled burger stays flat and doesn’t turn into a large meatball.
  6. They should remain cold until the burgers touch the grill, so after sculpting, put the patties in the refrigerator for at least 15 minutes.
  7. The coals should not be too hot. If you can bring your hand to the coals and hold for 6-8 seconds, it’s time to put the patties on the grill.
  8. Try not to crush the burgers with a spatula during frying and do not let the precious juice leak out.
  9. Depending on the thickness or size of the burger, it usually takes about 10 to 15 minutes to cook. The simplest test of readiness is to pick the cutlet with a fork or knife to assess the color of its insides (pink flesh without blood is medium roast).
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Cooking Tips

5 Tips for Making the Best Burger

The best burger cooking tips!

  1. It is better not to conjure too much with seasonings in order to preserve the juicy and aromatic taste of meat. The most basic – salt and pepper – is enough, but if you wish, you can add different spices and herbs.
  2. Cutlets are quickly and conveniently molded using a special small press. You can find it in stores in the kitchen utensils departments. So the cutlets will be the same shape, clearly matching the size of the bun.
  3. For frying, use a wire rack, barbecue pan, or a heavy-bottomed pan.
  4. Delicious and tender burgers are made with chicken or turkey. In a burger with poultry, both minced meat and a juicy fried piece of fillet will be relevant.
  5. Fishburger (from tuna, salmon or trout, with pike and pike perch) combined with a delicate sauce, lettuce and vegetables will appeal to lovers of healthy food.
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Cooking Tips

10 Cool Tips for Making the Perfect Burger

Making the perfect burger is not as easy as it seems at first glance. In today’s roundup, we’re sharing some cool tips to turn you into a true burger expert. Take on arms!

  1. Of course, the temptation is great on the way home to buy ready-made minced meat in the supermarket so as not to waste time cooking it. But in this case, it is better to immediately give up the idea of making a burger – in 9 cases out of 10 it will turn out to be dry and tasteless. To make the burger cutlet perfect, do not be too lazy to cook the minced meat yourself from fresh meat. Bonus tip: To make the cutlet juicy, cut the meat across the fibers and scroll through the large attachment of the meat grinder.
  2. More, more fat. The burger is by no means a dietary meal. Therefore, do not spare fat: ideally, the ratio of meat to fat in minced meat should be 80 to 20 (80% meat and 20% fat) or even 75 to 25 (75% meat and 25% fat). For example, minced meat made from 2/3 lean beef (shoulder) and 1/3 fatty beef is perfect for a burger.
  3. Only salt and pepper. The perfect cutlet requires no additional ingredients other than salt and pepper. No onions, garlic, and even more so bread, potatoes, and eggs, which housewives like to add to ordinary cutlets.
  4. The ideal cutlet must be perfect in shape. If you cook burgers often enough, buy a special press, but if you don’t, a regular cooking ring will do. Do not forget that during cooking your cutlet will fry, so make it a little larger than you want to end up.
  5. Chill the minced meat before shaping the burger patties. Otherwise, the fat included in its composition will stick to the mold and work surface. But not only the minced meat itself should be cold, but also the hands and the tools that you use. Therefore, keep the culinary ring or press in the freezer, and wipe your hands periodically with an ice cube while forming cutlets.
  6. Once the cutlet is formed, forget about it until the very moment of frying: the less you touch the cutlet, the more chances that it will not fall apart on the grill or pan.
  7. Fry burgers in a well-heated skillet or grill with a couple of tablespoons of vegetable oil.
  8. The approximate frying time is 5-8 minutes on each side. Remember that the longer you fry the cutlet, the less juicy and flavorful it will be.
  9. Choose the right bun. It’s simple: now in every supermarket, you can buy a special burger bun sprinkled with sesame seeds. But if you haven’t found any, then any will do, the main thing is that there are no additives in its composition that distract from the taste of the meat.
  10. Don’t forget vegetables, cheese, and gravy. Any cheese you like will work for a burger. The main thing is its location: so that the cheese does not get too wet from the meat juice, put it on the bottom bun. Ideal burger vegetables: onions, pickles, lettuce (iceberg, lettuce, or romano), tomatoes. Traditionally, ketchup and mustard are used for the hamburger. But barbecue sauces, chili, and others are also great.
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Food

10 Secrets to Making the Perfect Burger

A burger seems like a simple dish only at first glance. In fact, this is a whole art and science, which have certain rules, tricks and secrets. If you love to cook and are thinking of tackling such a controversial dish like a burger, this article will be useful to you.

  1. The cutlet should contain from 10 to 20% fat, therefore, give preference to collar, rump, sirloin. Choose beef especially carefully, as it is a fairly lean meat. If you’re ready to experiment, combine lean and fatty meats.
  2. No ready-made minced meat. You may not know which part was used in the store for minced meat, and the level of freshness is unknown. Even if minced meat looks aesthetically pleasing and greasy, it can contain dried meat, lard, leather, water to increase weight and give a fresh shine effect.
  3. Cold and coarse. Disturb the structure of the meat as little as possible – the texture of the cutlet also depends on it. Keep the meat in the refrigerator before cooking, do not grind too finely. You can also use the chopped steak format instead of the cutlet: it is more expensive and more difficult, but definitely worth it.
  4. The cutlet is meat! No onions, no bread, no breadcrumbs, no eggs, no even garlic – this is no longer a burger patty. Do not disturb the natural meaty taste; salt and black pepper are enough. Another important detail: salt is added last, so that it ruins the protein taste of the meat as little as possible.
  5. With a hot heart and a cold … cutlet! During the sculpting process, moisten your hands with cold water – this way the cutlets will stick to your hands less and heat up more slowly. Keep the patties cold until you grill them. It is best to send the cutlets to the refrigerator after sculpting – let it stand for 10-15 minutes while you prepare the grill.
  6. Gentle frying. The grill should not be overheated – when you can hold your hand over it for 7-9 seconds, this is the ideal temperature. And in no case press on the cutlets – they will lose their juiciness. Turn the cutlets over carefully and gently, making sure that their integrity is not compromised and the level of frying is not excessive. To check, cut one cutlet: if it is pink on the inside, this is sufficient roast.
  7. The perfect bun. It should be fresh, have a neutral, but not insipid taste: not too salty and not too sweet, at the same time smooth and tender. Avoid buns with a lot of seeds and bran – they will only spoil the taste picture. Before assembling the burger, fry the halves of the bun until golden brown on the inside, otherwise the cutlet will absorb the juice and turn the burger into porridge.
  8. The juiciness of a burger is not a sauce. Don’t overdo it with sauces, ketchup, and mayonnaise. They give moisture, fat content, but not juiciness. Responsible for juiciness is the cutlet and, of course, vegetables – lettuce, tomato rings, pickled cucumbers. If you want a veggie-free burger, add at least pickled onions! Vegetables refresh the taste and brighten the burger.
  9. It’s about the cheese. In a burger, you need to choose not just “cheese that melts well”. You need a fatty cheese with a rich taste and aroma, this is a very important part of a burger. Cheddar, Mozzarella, and Parmesan are great for classic variations. For more exotic burgers, you can use Camembert, Dor Blue, Suluguni.
  10. Traffic light rule. A tasty dish is one that works on all receptors. Burger is no exception. In a burger, you need to harmoniously and carefully combine notes of salinity, sweetness, acidity and a light spice
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