10 cooking tricks that wise housewives should learn carefully

Council no. 1: Grind the eggs for the salad in a potato masher

If you decide to prepare a salad with eggs or bake a non-sweet cake with egg filling, take the time to hold a knife or fork as usual. You can grind boiled eggs much faster with a potato masher: with just a few movements, the eggs will take the desired shape and size. The main thing is not to overdo it, otherwise the filling will have a porridge-like consistency.

Council no. 2: Spread the pancake batter on the pan with chopsticks

At first glance, pancakes may seem like a simple and quick dish. And in fact, their bakers may face two serious problems. First of all, not everyone can whip the perfect dough without lumps. Secondly, problems also arise when shaping future baked goods: everyone wants thin and beautiful, perfectly shaped pancakes. If you can easily solve the first problem by shaking it in your hands to remove all the lumps, the second problem requires a bit more effort. Can’t get the batter to spread evenly on the pan, even if you roll it with your hands? Then try this simple trick: Take a sushi stick, fold it in half, and then pass the stick through the batter in the pan. The result is a perfectly round pancake. So easy and fast!

Council no. 3: If you freeze the fruit first, you can quickly grate the lemon peel

You will see grated lemon peel in many recipes. They are often added to various baked dishes, sauces, hot dishes and even cocktails. And it is not surprising, because the lemon peel gives the food a delicious taste and a delicate aroma of citrus fruits. However, there is one small nuance: it can be very difficult to grate the peel of a fresh lemon with a blender. This process can take five or even ten minutes, and during this time, you may even begin to regret that you wanted to flavor your food with lemon.

Associate photo

Associate photo

Fortunately, there is an easy solution. Lemons should be frozen so that the peel can be easily grated without retaining the white layer that gives the dish an unwanted sour taste. After spending a few hours in the freezer, these fruits are more likely to push through the grater.
Note: if you really like lemonades and make them often at home, remember to freeze the fruit before squeezing the lemons, and then let them thaw. Lemons treated in this way release their juice much more easily.

Council no. 4: You can easily soften the oil in a water bath

Soft butter is often found in the ingredient list of many foods. However, once we start making it, we often remember to soften the butter. If you don’t have time to wait for the butter you just took out of the fridge to soften a bit and get to the right consistency, you don’t need to immediately put it in the microwave or put it in a pot on the stove. . The recipe also has a gentle method that softens the butter instead of melting it. Put the desired amount of butter in a bowl and place it over a pot of boiling water. A water bath is a great way to quickly soften butter.

Council no. 5: Do not thaw frozen vegetables before cooking

We said that butter should be taken out of the refrigerator and left at room temperature, it should become the right consistency, and frozen vegetables should be treated in the exact opposite way. You don’t need to thaw frozen vegetables before cooking, even if you’re worried that the finished dish will be watery. This is because frozen vegetables lose their juiciness and crunchy texture when thawed. In addition, they become tasteless and lose the nutrients they contained before freezing: vitamins flow out with the water.

Council no. 6: Bagged greens stay fresher longer

Going to the market every day to buy fresh herbs and other greens is an expensive affair. But what if the leaves are withered the next morning? Extending the shelf life of your favorite parsley, dill and cilantro is very easy – just follow the advice below. Rinse the greens well under running water and spread them on a paper towel to dry. Then put them in a glass of water and cover with a plastic bag. Now you don’t have to worry about the herbs staying fresh for at least a few days. The main thing is to ensure that the greens do not rot.

Council no. 7: Grind the cinnamon stick with the spiked side of the grater

We often ignore the thorny part of the grater, thinking that it is of no use to anyone. But actually this is a false belief. Novate.ru offers at least three ways to use half of such a grater. First, these needles can be used to chop fruits or vegetables for baby food. Secondly, it will be easier to squeeze natural juices with this side of the grater. Thirdly, with the needles of the grater, you can finely chop various spices, for example, nutmeg or cinnamon stick.

10 cooking tricks that wise housewives should learn carefully

Council no. 8: The smell of onions is perfectly neutralized by green potatoes

Onion is one of the most popular vegetables in our kitchen. They are added to dishes to get a juicy and delicious taste. However, even though all these onions are worth knowing, we don’t like working with them. First, you’ll tear up when you crush them. Second, onions leave a very unpleasant odor that permeates your hands and even your cutting board. Even washing with soap or using dishwashing detergent does not always help to neutralize this peculiar smell.

The first problem can be easily solved by cooling the onion thoroughly before cutting. This vegetable can be placed on the refrigerator shelf for 30 minutes or in the freezer for about 15 minutes. Such a trick neutralizes the substances released with the juice that irritate the eyes and cause tearing. In this way, you can cut onions without tears.

To solve the second problem, we recommend trying the following trick: peel a potato, cut it in half, and rub your fingers in half. In this way, you will neutralize the smell of onions on your hands. And to get rid of the bad smell on the cutting board, you need to sprinkle it with salt and rub it with half a lemon: the bad smell disappears without a trace, and only the delicate smell of citrus fruits remains.

Council no. 9: Cook the eggs in the oven

Often, peeling a hard-boiled egg becomes an annoying task, because half of the white shell peels off along with the shell, and the egg itself turns into a real mush. This can happen even with eggs that have been in the refrigerator for a week, although most people believe that it is difficult to peel only fresh eggs.
In any case, it is worth finding a way to clean eggs quickly and without unpleasant consequences. Try baking them in the oven! Yes, yes, you read that very correctly.

Heat the oven to 160 degrees and add the egg. For convenience, pre-place the muffin pan in the oven. Set the timer for half an hour, when it’s done, take the eggs out and soak them in cold water for 10 minutes. This is a great way to prepare eggs, especially if you have a large family that loves scrambled eggs for breakfast.

If this method doesn’t work for you, or you only need three or four eggs, try another method: Drop a lemon wedge into a pot of boiling water with the eggs. This easy trick makes it easy to peel the eggs after they’re cooked.

Council no. 10: Press the garlic through a press and spread the unsoftened butter evenly on the bread.

If you love buttered sandwiches for breakfast, you know how hard it is to put cold butter on a slice of bread that will tear and fall apart mercilessly. There are two ways to solve this problem: wait for the butter to warm and soften, or cut a small cube of butter and pass it through a garlic press. Butter processed in this way becomes soft and elastic, so it is well spread on a slice of bread.

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