Cold whites whisk much more easily than at room temperature.
Do not beat egg whites using aluminum dishes (spoon, fork, bowl …), the whites darken.
It is better to bake thin cake cakes not on the baking sheet itself, but on cooking paper. So the cakes do not break, it is convenient to remove them from the baking sheet.
After baking, the sponge cake should cool well. If you try to cut a warm or hot sponge cake, the cakes are crumpled.
Cool well before whipping the cream. Cream should be fresh, fat content of at least 30-35%. Low fat cooking cream is not suitable for whipping.
The cream is whipped with a frame mixer. Cream is considered well-whipped if its mass has increased several times and at the same time holds well on the broom.
For Tiramisu cake, expensive mascarpone cheese can be replaced with whipped cream with sugar.
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.
Withered greens can be refreshed if they are dipped in cold water for 1 hour, to which 1 tbsp. l. vinegar.
Parsley will become more aromatic if it is rinsed in warm rather than cold water before use.
Potatoes, as well as vegetables for salads and vinaigrettes, are preferable to cook without peeling so that they retain nutrients.
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.
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.
If the sauerkraut is too sour, then it must be placed in a colander and rinsed with cold water.
A fresh apple will add a spicy flavor to the herring salads.
Fresh herbs will last longer if stored in the refrigerator in a sealed plastic bag.
Pizza is a dish originally from sunny Italy in the form of a round open pie covered with tomatoes, melted cheese (as well as various fillings (meat, ham, salami, seafood, vegetables, fruits, mushrooms, herbs, etc.).
The dough is rolled out in a small layer, spread on a preheated pan, greased with a large amount of vegetable oil, and immediately put the filling on it. Cover with a lid and reduce the heat to a minimum so that the dough is baked evenly.
In a frying pan, pizza is cooked much faster than in an oven: the baking time is 15 minutes. The plain dough can be kept on the fire for 10 minutes as it roasts faster than yeast dough. We remind you: its thickness should not be too large.
The readiness of the test is checked with a match, piercing it in the thickest place. If the match is dry, the pizza is ready. In an open pan, the dough is baked in 2 steps, so the baking time is slightly increased (the pancake must be allowed to cool slightly before placing the filling). On average, it takes 20-25 minutes to cook pizza.
Since the dough is baked pretty quickly, the raw filling simply won’t keep up with it. Therefore, it must be prepared in advance – fried, stewed, or boiled.
The thickness of the filling must also be monitored so that it does not spread, since the juice or syrup will be absorbed into the dough and will remain damp and tasteless. In addition, the liquid can seep through the dough and burn the pizza. The best filling option, in this case, is when the bottom layer is meat or fish, dry boiled vegetables, and slightly softer or raw foods on top. Then they will saturate the lower layers, but nothing will leak to the bottom of the pan.
When baking pizza in a frying pan, do not top with mayonnaise or the like (to prevent the main layers from burning).
Any baked goods lower the stomach tone, and not everyone can afford baked pizza, and the desire to taste such delicious food is great. For such cases, the option of cooking a dish on a steam bath is provided: for steamed pizza, light yeast dough is taken. It is kneaded on a large number of eggs, aged a little longer than simple, but it should not be peroxidized. The dough is rolled out in a rather thick layer; you can simply stretch it over the grill surface. In this case, the pizza is cooked for 40 minutes.
For several centuries, the technology of making pizza has hardly undergone any changes – except that home ovens have become gas and electric (in real professional pizzerias, ovens are still fired with wood, and not anyhow, but with a special choice). And everything else, including the obligatory manual dough preparation, remained traditional. Real Italian pizza does not tolerate hack-work and, despite all the speed of its preparation, does not like fuss: all processes should proceed clearly and measuredly.
Making pizza is very simple, and you can bake it without even having great culinary skills. At home, it is made in several ways: baked in the oven or in the microwave, stewed or fried – here the flight of your imagination is unlimited.
If you decide to bake your pizza in the oven, it is best to knead the yeast dough. Let it stand for 30-60 minutes before baking. The dough must be precipitated 2 times and only then can it be laid out in the mold.
You can bake pizza in the oven in 2 ways – on a baking sheet or in a frying pan, and its thickness should be at least 2 mm. (Thin baking pans are not suitable!) Grease the baking sheet with vegetable oil. When baking sweet pizza, you can also use cooking fat, which is then sprinkled with flour to prevent the dish from burning.
You do not need to roll out the pizza crust – the dough is laid out on a baking sheet and evenly stretched with your fingers over the entire surface so that its edges hang slightly over the edges. Before putting the dough in the oven, it needs to stand for 5-7 minutes.
If you prefer to bake pizza in a frying pan – a classic round shape, generously grease the bottom and edges with vegetable oil, as the dough will rise a lot, and then sprinkle a little with semolina so that the finished pizza can be freely removed from the mold. Put the dough in a skillet and place for 10-15 minutes in a warm place, and then in the oven.
Usually, the dough is placed in the oven without filling and baked until half cooked – when it is still raw inside, and a thin crust has formed on top. At this moment, they take it out of the oven, layout the filling in layers, and bake until tender.
The average baking time is 30-40 minutes at a temperature of 250 ° C. Each pizza is special, so there are slight differences in the recipes.
So, the dough can be thin or thick. Thin is baked in 30 minutes. A thicker layer can be left in the oven for almost 1 hour, but at the same time reduce the heat slightly by lowering the temperature to 220 ° C.
The baking time also depends on the filling. If its layer is thin or loose, it is necessary to reduce the time; denser and bulkier require longer baking times.
The filling can also be divided into liquid and thick (dry). Liquid or sweet ones require preliminary evaporation (10 minutes can be allocated for this), that is, the baking time also increases, and the temperature decreases slightly so that the dough does not burn during this time. The dry filling is done as standard.
If you use different types of filling, then put the raw one on top (for faster cooking). In this case, it is advisable to sprinkle it with cheese or a layer of some other product so that it is not open, but languishes, as if under a lid.
By the way, it is better to spread a small layer of filling on a thin cake, but not too raw. It is best if it is meat, cheese, fish, pressed or dry vegetables, and dried fruits.
