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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

10 Important Tips for Delicious Salads

Every chef knows that cooking salads has its own secrets and tricks. A couple of books are not enough to list them all. Then I will describe the most basic things to make the salad delicious. These tips are mostly for beginners.

  1. Meat salads are prepared from sausage, meat, ham. Vegetable salads from vegetables: fresh, boiled, pickled.
  2. Salads should be served beautifully for the festive table. There is no need to smooth the surface of the salad by transferring it to a beautiful dish.
  3. Do not overdo it with decorating the salad, it is advisable to decorate so that you can see what it is, after all.
  4. Amaze your guests with a variety of salads, don’t dress all salads the same way.
  5. You can serve salads: on a platter, in a salad bowl, on slices of bread, on baskets of vegetables or dough.
  6. Salt should only be salted before serving so that they do not give juice.
  7. To prevent the apples from darkening in the salad, sprinkle them with lemon juice.
  8. Before cooking, pierce the potatoes in a “jacket” in several places with a fork so that they do not crack.
  9. Tomato salad is best seasoned with lemon juice.
  10. The main ingredient in many salads is mayonnaise. It’s easy to spot with sour cream mixed with mashed egg yolk and mustard to taste.
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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

6 Useful Salad Tips

No one will argue: bunches of greens, cucumbers, tomatoes, radishes, washed and laid whole on a platter, will decorate any festive and everyday table. But there are vegetables and herbs that are almost never consumed as a whole – radish, for example, or celery root, you just can’t serve it on the table!
Salads should not be forgotten for another reason. Other substances contained in vegetables and root crops (for example, carotene in carrots) are much better absorbed in combination with salad dressing. There are salads that are seasonal, others are prepared all year round.

  1. Whatever the salad is – very simple, hastily cooked, or complex, festive – there are rules according to which you need to cook it. First of all, my vegetables. How? Root vegetables (potatoes, carrots, beets and turnips) – with a brush.
  2. Salad, sorrel, my spinach in a basin, in cold water, “afloat”. At the same time, we change the water several times. Dill and cucumbers are washed only before serving, otherwise they lose their aroma and quickly deteriorate. The vegetables for the salad need to be cooked ahead of time so that they cool down well before we start cutting them. Hard-boiled eggs for salad must be cooked for at least ten minutes.
  3. Bean and pea pods should be immersed in highly boiling, salted water to preserve the green color.
  4. Salads from boiled vegetables should be cut chilled, then they do not spoil so quickly, they are not small crumbs. Cut vegetables into a salad evenly and thinly, the slices should literally show through! Then they are well impregnated with the dressing and will create a “bouquet” characteristic of the salad. When all the products are put in a salad bowl, then everything must be mixed carefully and carefully: with movements from the bottom up, so as not to break or crush thin slices.
  5. The salad is ready, seasoned and stacked in a salad bowl. Now you can decorate it. Slices of ruddy apples and mouth-watering pieces of fish and meat are also suitable for decoration. We decorate the salad only with those products that are included in the salad. The exception is parsley, dill and celery.
  6. A salad laid out in a high slide and decorated with a “mesh” of mayonnaise looks very nice. In general, everyone usually has enough imagination to decorate. And these are fungi from a hard egg and halves of a tomato, stripes of red sweet pepper, a spiral of apples or an orange … everything is fine, the main thing is to observe the measure.
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Cooking Tips

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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Food

8 Fancy Salads

You can just chop and mix vegetables, but this is a recipe for a regular salad. We offer you unusual salads.

  1. Green onion salad with egg. Finely chop the green onion feathers together with the white head, season with oil and salt, put in a salad bowl. Hard boil the egg and cut, put on the onion, garnish with a sprig of dill. Serve vegetable salad with meat.
  2. Red sweet pepper salad. Cut the pepper in half and remove the seeds, cut into thin long strips, put in a salad bowl, season and decorate with a slice of egg and a sprig of dill.
  3. Fresh cucumber salad. Cucumbers for salad are more commonly cut into slices, and if cut lengthwise and into large strips, it looks very appetizing. Place the cucumber slices on the lettuce leaves. Fresh cucumbers in a vegetable salad, go well with dill and oil and salt dressing.
  4. Cucumber and tomato salad. Red tomatoes and green cucumbers on lettuce, decorate the salad with green onions and dill.
  5. Tomato salad. The salad looks delicious, although it contains only tomatoes, a little sweet pepper, green onions, dill and lettuce.
  6. Radish salad. Vegetable salad with radishes for lunch. Cut the radish into slices, add some cucumbers and tomatoes. Place on lettuce leaves, season with oil and garnish with egg wedges and a touch of sour cream.
  7. Tomato and sweet pepper salad. Cut the vegetables for the salad, season with oil as usual and lay out in a heap, so that the salad is delicious, add a little cheese.
  8. Delicious vegetable zucchini salad. Cut the zucchini into slices and fry on both sides until tender, covered with a little oil. Put lettuce leaves on a plate, on them tomato circles, then warm fried zucchini. In the oil remaining from frying the zucchini, quickly fry the garlic, cut into wedges. Season the salad with garlic along with oil, pouring it over it.
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Cooking Tips

7 Cool Tips for a Delicious Salad

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

  1. Do not store chopped vegetables and herbs for a long time – vitamin C is oxidized under the influence of atmospheric oxygen.
  2. Salads should not be salted and seasoned in advance, so that they do not let the juice out and cause poisoning. Do this just before serving.
  3. When preparing salads, vegetables should be cut with a stainless steel knife, since vitamin C is destroyed in contact with iron.
  4. It is better to cut raw vegetables on plastic or porcelain planks, since wood will absorb juice.
  5. Radish for salads will lose its acrid taste and unpleasant odor if you first grate it, then rinse it several times with cold water, put it in a colander and, after the liquid has swollen, add it to the salad.
  6. Apples for salad will not darken if, after peeling and slicing, put them in cold water for 10 minutes.
  7. Salad potatoes will not darken when boiled with a little vinegar.
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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.

  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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Cooking Tips

9 General Salad Cooking Tips

Very important tips that will definitely come in handy!

  1. Any vegetables are suitable for salads: fresh, boiled, pickled, salted, as well as fruits (fresh, canned, dried). For meat salads, boiled meat, eggs, ham, sausage are used.
  2. When preparing salads, vegetables are thoroughly washed: roots – with a brush, lettuce, spinach and sorrel – in a spacious dish in cold water “afloat”. The water is changed several times, while taking out the leaves.
  3. The salads are served nicely and neatly to whet the appetite. Place them in a salad bowl or on a dish without pressing or smoothing the surface.
  4. The components of the salad are cut into small slices, cubes, strips; radishes, cucumbers, tomatoes – in circles.
  5. The salad is first mixed with sauce or dressing in a bowl or saucepan, and then transferred to a salad bowl so that the edges remain clean. The finished salad is poured on top with the remnants of the dressing and decorated.
  6. The components of the salad can be placed in a salad bowl or dish in layers, without mixing them, and pour the sauce on top. It depends on the type of salad.
  7. Beans for salad will cook faster if you add a little sugar to the water.
  8. If raw onions are used in the salad, then it must be finely chopped, put in a colander, rinsed with boiling water and immediately cooled with cold water. This will make it tastier, and the unpleasant smell will disappear.
  9. Green peas for salad should not be boiled in salt water, as they remain firm for a long time.
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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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