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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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Cooking Tips

5 Useful Salad Cooking Tips

If you decide to seriously consider preparing simple salads, it is important to remember a few secrets of success. Each hostess will need these recommendations! In addition, even the busiest man will be able to pleasantly impress his beloved, children and relatives if he starts to act this way.

  1. A selection of products is always available. First of all, it should be noted that there should always be at least a minimum set of ingredients in your refrigerator. You can always make simple salads from them, changing dressings and ingredients. The best option is to maintain five to six staple foods and replenish stocks of herbs, spices, and dressings.
  2. Salads with similar compositions. You can use recipes where many of the ingredients are the same. For example, you don’t have the ability to hold too many foods. But I want to eat salads every day. Then you should provide a variety of menus, but not create difficulties for yourself. Take similar recipes: chicken with vegetables, pineapple, tomatoes. Vegetable salads are well suited for such experiments: changing one or two vegetables, you get new salads.
  3. A kaleidoscope of gas stations. Experienced housewives, real gourmets and professional chefs have appreciated the huge role of gas stations. In salads, the importance of various sauces is especially great. For the dishes to be tasty, it is important to carefully prepare the dressings, always have a set of ingredients for them. You can completely change the flavor of your dish by using a different dressing. Where can I get gas stations, what products do they need? It is best to stock up on a few ready-made dressings, sauces in bags. Make sure to keep lemons, olive oil, low-fat yogurt, and sour cream in the refrigerator. Then your salads will delight you with juiciness, emphasized by flavoring bouquets.
  4. Shelf life. Many housewives face one problem: how to cook a lot, tasty, varied, if the products have a limited shelf life? You can’t even imagine how many wonderful salads you can create using canned foods, frozen vegetables and fruits! In addition, some fruits and vegetables retain their freshness for a long time, if they are properly selected and stored. For example, they must “breathe” while lying on open shelves.
  5. Everything for health. You shouldn’t forget about health either. Salads from fresh fruits and healthy vegetables should be regularly present on your table. In addition, simple recipes will not do without meat. You will be able to use ready-made chicken breasts, ham and sausages, fillets, quickly boil meat. Such dishes for every day will give you energy, give you a boost of vivacity for the whole day.
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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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Cooking Tips

8 Salad Tips

Salads are a light nutritious snack that uses a variety of foods: vegetables, mushrooms, meat, fish, eggs, cheese, etc.

  1. If dried mushrooms are used, they are sorted out, washed thoroughly and soaked in cold water for 3-4 hours. Swollen mushrooms must be discarded in a colander. Washed mushrooms and boiled for 1-1.5 hours.
  2. Prepare salads from raw vegetables immediately before use, from boiled ones about an hour before using them. Root vegetables and potatoes are poured with boiling water and cooked in a container with a closed lid at a low boil.
  3. When boiling beets, table vinegar is added to preserve color at the rate of 1% of its weight. Beets are usually boiled for about 2 hours, but this process can be greatly accelerated. An hour after boiling the beets (without adding vinegar), the broth is drained and the roots are poured with cold water. They are ready to eat in 15-20 minutes.
  4. The radish is peeled and soaked in cold water for 15-20 minutes.
  5. Salads are seasoned with vegetable oil, mayonnaise, sour cream, and various dressings. It should be remembered that it is better for people who are prone to overweight to use salads with low-fat dressings: kefir, yogurt, juices.
  6. Chopped foods are combined with dressings and sauces just before serving so that the flavor and appearance of the salad are not compromised.
  7. For the decoration of salads and vinaigrettes, lettuce leaves, dill, parsley, celery, green onions, eggs, meat, fish, non-fish seafood, fruits, including citrus fruits, as well as products that are part of salads and have a bright color ( bell peppers, tomatoes, cucumbers, carrots and radishes).
  8. Pounded garlic can be added to add a pungent flavor and aroma to vegetable salads.
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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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Cooking Tips

11 Tips to Diversify and Simplify Your Healthy Salad Preparation

Salads are a delicious and healthy dish with a huge variety in preparation. However, cooking them often takes a long time. These simple tips can help you save time and add nutritional value to your salad.

  1. MORE COLOR. If you’ve been eating the classic set of iceberg, cherry tomato and feta cheese for a long time, it’s time to change something. Add more colored vegetables or fruits to the salad.
  2. ADD CANNED CHICKPEAS. Firstly, you will save time on cooking regular chickpeas or other ingredients, and secondly, it is delicious! The aroma and flavor of the product can even make you skip the salad dressing.
  3. ADD CEREALS. While many people think that salads should only consist of vegetables or fish, this is not the case. Cereals like quinoa or brown rice will make your salad tastier, fuller, and more fiber-filled.
  4. COOK VEGETABLES IN ADVANCE. If you love eating your favorite salad for dinner, but taking every ingredient out of the refrigerator, washing and cleaning it makes you twitchy, cook the vegetables ahead of time. In your free time, wash and cut them into a container, and when you feel like eating, just take out and mix.
  5. PREPARE SALADS BEFORE. To save even more time, use the previous tip, but do so with the ingredients for several salads so that you have enough for a couple of days.
  6. STORE THE GREENS CORRECTLY. Regardless of whether you buy lettuce and greens from the market or supermarket, proper storage will extend the shelf life of the product. To prevent the leaves from withering or drying, place them in a plastic wrap or container.
  7. FREEZE INGREDIENTS. Sorting and putting food in the freezer in advance will extend their life and save time for yourself. All you need to do is take out and defrost / reheat the food.
  8. MARINATE TOFU. There are tons of easy recipes for pickling tofu. This procedure will add flavor to the salad and shorten the cooking time.
  9. USE A SPECIAL VEGETABLE CLEANER NOT A KNIFE. Firstly, it peels vegetables faster and better, and secondly, if you have a specially shaped cleaner, you will add a little creativity to the salad, even if you get just star-shaped cucumbers.
  10. PREPARE SALAD CONDITIONING YOURSELF. It tastes better and has less calories. The procedure does not take long – choose the ingredients to taste and mix in a blender.
  11. KEEP DRY INGREDIENTS DRY. If your salad includes nuts or croutons, it is best to add them immediately before eating. Dry lettuce leaves in a drier to avoid excessive amounts of water in the lettuce.
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Cooking Tips

10 Useful Salad Cooking Tips

Salad is a very important part of the diet regardless of the season!

  1. The radish salad will become tastier if seasoned with onions lightly fried in vegetable oil.
  2. It is recommended to refrigerate vegetables for salad. It is not necessary to combine warm foods with cold ones, this quickly spoils the salad.
  3. A few drops of lemon juice or vinegar added to the salad immediately after cooking will retain more vitamin C.
  4. Salt should be salted just before serving. Vegetables produce a lot of juice if done beforehand.
  5. Vegetable salads are seasoned with sour cream, mayonnaise or vinegar just before meals.
  6. Lettuce with mayonnaise and vinaigrette will taste good if you briefly put a lemon rind in them before serving.
  7. It is good to add pickled vegetables to salads from meat and fish.
  8. Mayonnaise in a salad can be replaced with sour cream with crushed yolk of a hard-boiled egg, adding a teaspoon of mustard.
  9. Vegetable oil should be added to the salad only after the salad has been salted by adding vinegar and pepper (salt does not dissolve in oil).
  10. For the vinaigrette to acquire a delicate and pleasant taste, pour a tablespoon of milk into it and add a teaspoon of sugar.
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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

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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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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