So that the potatoes do not boil strongly during cooking-you need to put 3-4 slices of salt cucumber in the water.
So that the cabbage in the salad is softer and more tender – it should be scalded with boiling water or add sugar and salt – when it lets the juice – you can put it in a salad.
Vegetables for salad should be cooked separately, picking them up the same in size.
To make red cabbage softer – it should also be scalded with boiling water. To preserve pink color – rinse in water acidified with vinegar, and to give it blue – pour salted water.
To make the beets delicious – it is washed, poured with cold water, add a teaspoon of sugar and boiled without salt until cooked.
The components for “raw” salads should be at room temperature (even better if they are slightly cooled – up to about 10 ° C)
Hot and cold products should not be connected – this leads to wilting and even to premature damage to salad.
For the preparation and mixing of salads, it is better to use enameled, ceramic, glass or plastic dishes, since in metal, with contacts with certain types of vegetable or fruit juices, an unpleasant metal smack of salad may occur, and can even cause the formation of toxic compounds harmful to the health of the health.
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