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8 Secrets of a Delicious Cake

With these secrets, you will definitely get the most delicious cake!

  1. Compotes, jelly and jelly should be stored in the refrigerator at a temperature of 2-14 C.
  2. Puff pastry must be baked at a temperature of 210-230 C. It is more difficult to bake at low temperatures.
  3. You can grind yolks and whites only in enamel, porcelain, earthenware or earthenware dishes.
  4. You can beat the egg whites much faster if you keep them in the cold before that.
  5. The more fat in the dough and less liquid, the more crumbly the product is.
  6. If you add starch to the biscuit dough, it becomes more crumbly.
  7. Shortcrust pastry can be stored in the refrigerator at 10-12 C and taken as needed.
  8. When preparing shortcrust pastry, flour must be mixed with other products for no longer than 2-3 minutes, otherwise the product from such a dough will become coarse.
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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!

  1. 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.
  2. Place the pan in the bottom third of the oven with the top of the cake in the middle of the oven.
  3. The cake is ready when it starts to move away from the walls of the form, and its top becomes springy.
  4. 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.
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Food

7 Important Secrets To Making A Delicious Cake

These secrets are very important in cooking.

  1. A cake with a filling will be better if it will stand for at least half a day.
  2. Peeled apples and pears for filling will retain their color if wrapped in a vinegar-soaked napkin before cooking.
  3. Walnuts for cakes and baked goods will taste good if they are lightly roasted before cooking.
  4. To prevent walnuts from going rancid, they must be stored in a dry and cool place.
  5. If you use only whites from eggs, then the yolks can be put in water, then they will last longer. You can also pierce the egg from both sides and blow out the white, leaving the yolk inside.
  6. You need to brew tea only in porcelain or earthenware dishes.
  7. Tea will become much more aromatic if you put a piece of orange peel, lemon or vanillin in the box where it is stored.
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Cooking Tips

10 Very Important Salad Cooking Secrets

We’ve prepared 10 Best Tips for you to make the best salad ever!

  1. It is recommended to salt the salad first, and only then season with vegetable oil. Remember, salt does not dissolve in oil.
  2. For the vinaigrette, first mix the beets with vegetable oil, and only then add other vegetables so that the beets do not stain them.
  3. Parsley for salad should be in hot water to make it more flavorful.
  4. Do not replace fresh herbs with dried ones, use fresh herbs better, they are healthier.
  5. For the salad, first pour the onions over with boiled water, then cool them cold and only then chop, so it will be tastier.
  6. Add a little sugar when boiling the beans, so they will cook much faster.
  7. If you are boiling green peas, you do not need to add salt to the water, they can become harder and take longer to cook.
  8. For salads, chicken eggs are boiled for no longer than 10 minutes.
  9. Use lemon juice or apple cider vinegar for salad dressings.
  10. If your salad is made from rice, then you shouldn’t put potatoes in it either.
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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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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

6 Secrets to Making Burgers at Home

Burger! And if your mouth is full of saliva now, it’s time to learn the secrets of making the most delicious grilled burgers.

  1. Any soft-baked product that can be cut into two parts: a lid and a bottom are suitable as a “burger bun”. Ideally, the bun should be slightly sweet. And experts also recommend not to take buns with a crispy crust and an excessive content of all kinds of bran.
  2. Before folding the burger, grill the halves of the bun. If you don’t do this and put the cutlets on the bun right away, the bread will absorb the meat juices and the burger will fall apart.
  3. The burger must have a vegetable filling. The classic assembly scheme: green salad, tomatoes, onions (fresh or fried), fresh or pickled cucumbers. But, in principle, you can add other vegetables (bell peppers, zucchini, and eggplant).
  4. Traditionally, a hamburger is not complete without ketchup and yellow mild mustard. BBQ and chili sauces are also commonly used. Less often, cheese sauces and mayonnaise are added.
  5. If you’re making burgers for the company, you can put patties, buns, and filling ingredients on the table so everyone can make a burger to their liking.
  6. And no cutlery! Burgers are eaten only with hands.
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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 Cooking Secrets

These tips will definitely come in handy!

  1. If you want the vinaigrette to acquire a delicate and pleasant taste, pour a tablespoon of milk into it and add a teaspoon of sugar.
  2. Lettuce with mayonnaise and vinaigrette will taste especially good if you put a lemon crust in them for a short time before serving.
  3. Vegetable salads are seasoned with mayonnaise, sour cream or vinegar just before meals, since after 2 to 3 hours they lose almost all their nutritional value. It is not necessary to cook a salad for several days and it is not tasty and has little benefit.
  4. Vegetable oil should be added to the salad only after the salad has been salted, vinegar and pepper have been added (salt does not dissolve in oil).
  5. Salt should be salted just before serving. If you add salt in advance, the vegetables will give off a lot of juice.
  6. A “fan” of cucumbers will greatly decorate the salad. Cut strong small cucumbers lengthwise into thin slices and straighten – here’s a “fan” for you.
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