most

These tips will definitely come in handy!

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.
Do not store hard and soft baked goods together. This way, tougher baked goods will never lose their shape or soften.
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.
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.
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.
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.
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.
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.
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.
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.

Cooking Tips

7 Secrets To Baking The Most Delicious Cake

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

There should be no draft in the room where the dough is prepared, because of it, a rough crust is obtained on the products.
Over-salted dough can be corrected by kneading a new batch without salt and then mixing them thoroughly.
An excess of baking soda in the dough gives the products a darkish color, unpleasant color and taste; if lacking, it loosens poorly.
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.
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.
When baking from choux pastry, you should only lightly grease, otherwise cracks will appear on the underside.
Yeast will not lose its properties for several weeks if mixed with flour, rubbed, dried and put in a glass.

Cooking Tips

11 Tips for the Most Delicious Baking

These tips are very important when baking! With them it will be the most delicious!

Use a brush to grease the mold with oil. If your metal mold has a lot of cracks, apply the softened butter with a cooking brush.
Reduce the temperature for dark dishes. Dark dishes absorb more energy and transfer heat faster. Therefore, if you are baking pastries in a dark dish, set the oven temperature slightly lower than the recipe indicates.
Use toothpicks to check the dough. It is better to check the readiness of the dough not with metal sticks, but with toothpicks. The metal will slip and tell you little about the baked goods. In contrast, the tree will show the actual state of the test.
Chill the cake with the top down. If you want the top of the pie to be flat, after baking, turn it upside down and chill. There will be less unevenness on the surface of the cake.
Cool the cake properly. Chill the cake on a stand to allow air to circulate from below. Don’t do this in the fridge – just leave the baked goods on the counter. To speed up the process, bring it near an open window or fan.
Use the frosting as glue. If you are making a piece with icing, place some of it on a platter and then start assembling the cake. When cooled, the baked goods will stick to the dish and will not move.
Cover the cake with the icing before freezing. Before freezing and icing the cake, lightly glaze all baking surfaces. It will protect the cakes from the negative effects of cold. After 15 minutes in the refrigerator, you can take out the cake and cover it with a thick layer of icing.
Use a cold knife for warm desserts and a warm knife for cold ones. Use a cold knife to cut evenly warm desserts (you can put it in the freezer for a few minutes). Conversely, for cold desserts, heat the knife by dipping it under running hot water and then wiping it dry.
Do not put baked goods in plastic until they have cooled down. Never put warm cookies in a plastic container or wrap an uncooled cake in plastic. Otherwise, condensation will start and your baked goods will get wet and spoil.
Defrost baked goods without film or packaging. If you defrost baked goods in a wrapper or a closed container, condensation will form on the surface. Therefore, always remove the packaging.
One final tip: cook with love is the best ingredient for any dessert. Successful culinary feats!

Food

4 Most Important Baking Secrets

For a delicious cake, it is very important to bake the base correctly. This is exactly what we will help you do!

The exact oven temperature is very important, so if you do a lot of baking, an oven thermometer is a good investment. Ventilation ovens are hotter than conventional ovens, so reduce the temperature by 10-20 ° C.
Place the pan in the bottom third of the oven with the top of the cake in the middle of the oven.
The cake is ready when it starts to move away from the walls of the form, and its top becomes springy.
As a final check, insert a toothpick into the center of the pie – it should come out dry. If no crumbs adhere, bake for another 5 minutes, then try again.

Cooking Tips

9 Secrets for the Most Delicious Salads

These tips will be very helpful to you!

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.
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.
If the salad is prepared with red cabbage, then it must be scalded with boiling water, then it will become softer.
Cut the tomatoes for the salad with a sharp knife, as otherwise a lot of juice will flow out.
Sometimes peeled tomatoes are used in salads. In order for it to separate easily, immerse a fresh tomato in boiling water for 2 minutes.
If the salad is made from tomatoes, then it is better to use lemon juice instead of vinegar when seasoning it.
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.
Salad should be seasoned with oil after it has been salted, since salt does not dissolve in oil.
When dressing salads, you can use rhubarb juice instead of lemon juice.

Cooking Tips

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.

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.
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.
You need to decorate the salad sparingly so that you can see what it consists of.
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.
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.
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.
To prevent the apples for the salad from darkening, immediately after peeling and slicing, put them in cold water for 10 minutes.
To prevent the skins of potatoes “in their uniforms” from cracking, pierce each tuber with a fork in several places before cooking.
For dressing tomato salad, it is better to use lemon juice rather than vinegar.
Mayonnaise for salad can be replaced with sour cream by adding pounded egg yolk and a teaspoon of mustard to it.

Cooking Tips

7 Tips For The Most Delicious Salads

Be sure to take advantage of these secrets!

So that the skin of the “jacket” potato does not burst into the water, add a few drops of vinegar.
To make the potatoes cook faster, you need to add a little oil to the water.
In order for the potatoes to be crumbly and tasty, they must be boiled in salted water and over low heat.
The potatoes must be cooked over low heat so that the starch swells evenly, with high heat the potatoes burst.
Potato patties will be fuller with a little baking soda.
Lemon balm is used fresh for the preparation of vegetable salads, vegetable sauces and soups.
To prevent the nettle leaves from burning, they must be rinsed with boiling water.

Food

8 Life Hacks for the World’s Most Delicious Burger

These secrets will surely come in handy!

Fresh onions can be added or pickled (vinegar, salt, pepper).
We recommend using lemon juice, apple cider vinegar, or wine vinegar instead of vinegar. They will give a less harsh and more sophisticated aroma and taste.
Onions can also be caramelized. To do this, melt the sugar in a frying pan, then, putting the onion in it, hold it for another couple of minutes. It is appropriate to add a couple more spoons of red wine.
For a change, make onions in batter.
Mix egg, flour, salt, add spices to taste. We recommend oregano. Onion rings should be dipped in batter and fried in a large amount of vegetable oil (deep-fried), and after a couple of minutes on the grill.
The sauce is a moment of creativity in the process of preparing any dish. Pesto (Italian – based on olive oil, basil, and cheese), salsa (Mexican – made from tomatoes and chili, with garlic and black pepper), dzatziki (Greek – based on yogurt with herbs and garlic). In general, play fantasy, prepare the sauce!
The most commonly used ketchup. You can do it yourself. One of the recipes: peel tomatoes (6 pcs.). Boil sugar (4 tablespoons) with vinegar (half a glass), add tomatoes. Add mustard powder (2 tablespoons), garlic (2-3 cloves), salt, pepper to taste, tomato paste (2 tablespoons), and chili pepper. Cook everything over low heat until the tomatoes soften – about 15 minutes. Turn into a homogeneous mass with a hand mixer, cool.
We recommend adding fresh thyme or some rosemary.

Food

7 Secrets How To Make The Most Delicious Burger At Home

Many people love burgers, but not everyone knows how to cook them at home. On average, any amateur culinary specialist makes at least one of 7 mistakes during their preparation. We will tell you how to avoid these mistakes and get the perfect burger at home.

Mistake # 1 Wrong choice of meat for a burger. The principle “the more expensive the better” does not work here. But other works: the fatter, the better. Our goal is to make burger patties as juicy as possible, and these can only come from cuts with a lot of fat. The ideal ratio of meat to fat in minced meat should be 80% meat and 20% fat or 75% meat and 25% fat. For example, minced meat made from 2/3 shoulder beef and 1/3 of the flank is perfect for a burger.
Mistake # 2 The abundance of unnecessary ingredients in the burger mince. A bun, mustard, egg, spices, and herbs soaked in milk … All this is good in meatloaf, but not in a burger cutlet. It is enough to add only onions, salt, and freshly ground black pepper to the minced meat. Add pepper to the minced meat immediately, but sprinkle the ready-made raw cutlet with salt, otherwise, it may simply fall apart during cooking and may become harsh after cooking.
Mistake # 3 We make the perfect cutlet. Cook the minced meat yourself by turning it through the largest nozzle. And be sure to cool it before modeling so that the fat does not stick to your hands, and so that the cutlets do not stick to the pan, remove the cutlets in the refrigerator before frying (laying them with pieces of baking paper). It is even better if you scroll the meat chilled in the refrigerator. To keep your patties juicy, do not try to sculpt them perfectly even and thick. Make a notch in the center of each, so it will be both thick and regular when fried. If you cook burgers often, buy a special minced meat press or at least a cooking ring. Make the cutlet a little larger in diameter than necessary, because it will fry anyway. The cutlet with high-fat content is especially lost in size.
Mistake # 4 Using too fluffy burger buns. When we eat a burger, we want to taste the taste of meat, cheese, sauce, tomatoes, cucumbers, onions, and … buns, not just the taste of a wonderful soft bun. Therefore, fluffy buns, in this case, are not the right choice. You can even make a pita burger if you want. This dish is less high in calories and tastes as good as a classic burger. A good option is a brioche. Yes, she is lush but squeezed wonderfully by her hands. Remember burger is eaten by hand! Before assembling, cut the bun in half and be sure to fry in a dry frying pan or grill on the crumb side.
Mistake # 5 Constantly checking the readiness of the burger cutlet. Do not stir the meat while it is cooking in the pan. Do not cut it open to check its readiness, do not turn it over every 15 seconds. Trust me, it will cook in 10-15 minutes (depending on thickness) and without your super-sensitive guidance. If you want to control the process, check the readiness of the burger patty with a special probe or thermometer. This way you will damage the cutlet less and keep it juicy. And fry the cutlet in a very preheated pan or grill, not forgetting about the vegetable oil. Only the cutlet should not float in it!
Mistake # 6 We use an abundance of sauces and additives when assembling a burger. A generous serving of sauce or even sauces looks incredible in Instagram photos, but in real life, it’s better to limit yourself to three additional elements (tomato/cucumber, bacon, a slice of cheese) and 1-2 sauce. The combination of mayonnaise and ketchup with lettuce, tomato, and onion may seem trivial, but that’s where you need to start! Firstly, you can easily bite off a piece of such a juicy burger, and, secondly, you probably won’t oversalt anything, don’t over-pepper, or spoil it with an inappropriate filling. The harmony of flavors in a burger is equally important for the right meat and buns.
Mistake # 7 Incorrect assembly of the burger. An approximate assembly scheme for a classic hamburger should be as follows (from bottom to top): half a toasted bun + onion + sauce + cutlet + tomato/cucumber + green salad + sauce + the second half of a toasted bun. Remember that the sauce should not get the bread wet!

Food

10 Most Surprising Facts About Persimmon

Persimmon is an interesting berry and not everyone likes it. To date, the astringent effect that persimmon peel gives has practically disappeared due to crossing it with other fruits. Sweet, aromatic, and pleasant texture – persimmon is a vitamin and medicinal product. Here are some facts that reveal this orange berry from all sides:

Translated from the Latin persimmon – food of the gods. It is also called winter cherry, the plum of the gods, Chinese peach, heart apple.

Persimmons contain a lot of beta-carotene – its amount exceeds the amount of beta-carotene in pumpkin, tomatoes, peppers. This element is responsible for skin health and visual acuity. It is also useful for those who have a harmful nicotine addiction.
Persimmons are considered healthier than apples due to their higher content of calcium, sodium, iron, and manganese. Persimmons also contain a lot of dietary fiber, which is useful for the stomach and remove toxins from the body.
Persimmon helps in the fight against depression and autumn blues. It contains a lot of magnesium, which soothes and tunes a person to a positive, and fructose with glucose, which simply improves mood. Persimmon makes the day more enjoyable with its bright color!
Persimmon satisfies hunger well while being a low-calorie product. This is used by athletes and all those who carefully monitor their weight.
Ripe persimmons have hard and smooth skin, but so transparent that you can see the fibers and jelly-like pulp of the berry. The softer to the touch the persimmon, the tastier and riper it is.
Persimmons are rich in vitamin C, and therefore will be an excellent assistant to you in the fight and prevention of seasonal colds. There are even recipes for rinsing and tinctures based on persimmon, but it is enough to just eat it.

To get rid of the astringent effect of persimmon peel, you need to put it in the freezer for several hours. Or for several days in a plastic bag along with apples. Persimmon will ripen and lose its tasteless quality. Or just peel off the peel.
Persimmons are not only used as a dessert, they are added to salads, baked goods, dried, and then eaten as candy. Persimmon adds spice and variety to the dish!
Persimmons also contain a lot of potassium, which affects the work of the heart and blood vessels.