Each housewife has several tricks that help in preparing various dishes to avoid any difficulties or troubles, and some such secrets help even save the dish in some cases.
Here are some tips that may come in handy in the kitchen:
To cook pasta, and they did not stick together, you need to add 1 tablespoon of vegetable oil and ½ teaspoon of salt to the water.
To make a beetroot support for borscht, you do not lose color at the very beginning of frying, sprinkle it with lemon juice or apple cider vinegar.
To make it more convenient to “undress” cabbage for cabbage rolls, it must be lowered into boiling water for 7-10 minutes, but first completely cut the stump.
If you bought too salty herring, then you can slightly hold it in boiled water at room temperature, it will give the salt and will become quite edible.
Too salty cheese such as Brynza or Adyghe, before eating can be soaked in milk, so it will lose a strongly rich salty taste.
Citric acid always removes too sharp a fish smell, so it is worth bursting with fish juice in front of hot and your apartment will not be persistent fish aroma.
To cook the PASHOT eggs, you need to add a little vinegar 1 tablespoon per 1 liter of water to the water.
To make the cutlets soft and tender, the finished minced meat should be repelled against the walls of the bowl or on the cutting board.