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We’ve compiled 29 culinary hacks and tips that will take your cooking skills to the next level. From perfecting your broths to enhancing the flavor of your salads, these kitchen secrets are bound to impress. Whether you’re a seasoned cook or a novice in the kitchen, these genius tricks will make you feel like a culinary master. Share these invaluable tips with your friends and let them in on the secrets to culinary success!
- If you didn’t skim the foam off your broth in time and it sank to the bottom, add a cup of water to the pot. The foam will rise, making it easier to remove.
- When making chicken broth, avoid adding any seasonings except onion and carrot. Otherwise, it may lose its taste.
- Never leave a bay leaf in your soup or stew; it’s good for cooking but can spoil the flavor if left in.
- For tender meat cutlets, marinate them with a mixture of vinegar and vegetable oil 1-2 hours before cooking. This also works well for grilling meat.
- To make juicy and flavorful patties, add equal parts of finely chopped raw and lightly sautéed onions, as well as some raw potato, to your ground meat.
- During the first minute of frying cutlets, use high heat to seal them and prevent juices from leaking. Then reduce the heat to medium, flip the cutlets, and briefly increase the heat again.
- To keep fish from falling apart and give it a golden crust, pat it dry with a towel and then season it with salt 10-15 minutes before cooking.
- Adding a few fresh chanterelle mushrooms to any soup can enhance its flavor. The smaller you chop the mushrooms, the more flavorful they’ll be in your dishes.
- When grating raw potato, immediately mix it with a small amount of milk to prevent discoloration.
- Old potatoes will taste better if you add a spoonful of vinegar, 2-3 cloves of garlic, and a bay leaf while boiling. Older potatoes require more water.
- Mashed potatoes are best beaten by hand. Using a mixer makes them fluffy but quickly dulls the taste.
- Yeast dough will be soft and airy if you add grated boiled potato to it. Grate the potato finely using a small grater.
- Prevent butter from browning during frying by coating the hot skillet with vegetable oil before adding the butter.
- Dough rises faster if you place a few sticks of macaroni in it.
- To achieve a light and fluffy cream, whisk in a figure-eight pattern and scrape the sides of the bowl occasionally.
- Pastries made from unsweetened dough will be crumbly and airy if you add a tablespoon of cognac to the dough.
- Boil beans in an open pot to prevent darkening.
- To avoid splattering when frying in oil, sprinkle the pan with salt before adding the oil.
- In sauerkraut salad, you can use orange or mandarin slices instead of apples.
- Add vegetable oil to salads only after seasoning with salt, vinegar, and pepper. (Salt doesn’t dissolve well in oil.)
- Mayonnaise and vinaigrette salads will have a delightful flavor if you add a few strips of lemon zest just before serving.
- To give your vinaigrette salad a refined taste, add a tablespoon of milk and a teaspoon of sugar.
- To get clear meat broth, add rinsed eggshells while cooking. Remember to strain the finished broth.
- Use onion peel to color broths. It enhances their nutritional value and appearance.
- To boil an old chicken faster, dunk it in cold water for 5-6 minutes after boiling it for 20-30 minutes.
- Prevent meat from burning and drying out by placing a dish of water in the oven while roasting.
- To eliminate strong odors when frying fish, add sliced raw potatoes to the heated oil.
- Cool hot compote quickly by placing the pot in a larger one filled with cold water and a pinch of salt.
- When making jelly, pour the diluted starch closer to the edge of the pot, not in the center.
Hurry to share these valuable tips with your friends and let them in on these secrets!
