5 kitchen “secrets” that you could not know about

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Everything consists of little things – an expression that characterizes our kitchen life. Its functionality is subject to a number of criteria: where you store products, how you store them and what “tricks” you use when cooking your favorite dishes. In this material, we share the most useful lifehacks in order for the kitchen to always be order. We start with it.

butter shouldMost of the points of this article lies ordinary chemistry. In polyethylene or paper packaging, butter will spoil and lose its taste much faster than being translated into an oils, foil or plastic container.

By the way, it is not necessary to store it near aromatic dishes: butter “absorbs” foreign odors. If you want to extend his life, add a piece of sugar to the butter. So the oil will definitely retain its taste and will remain in your refrigerator for longer. They should be given their proper storage. First of all, it is worth understanding that lettuce leaves primarily because they actively absorb moisture from the environment. To prevent this, keep the lettuce wrapped in a paper towel so that it absorbs excess moisture and your herbs remain fresh.

You need to know what vegetables and fruits can be stored in the refrigerator, and which do not

this point – a frequent “stone” stumbling on for those who are just beginning to study the numerous secrets of the kitchen. Many believe that storing fruits and vegetables in the refrigerator is an indisputable step, as the cold stores them fresh. Whatever it is, this is a mistake: potatoes, tomatoes, bananas, apples – all this can be stored outside the refrigerators.

For example, if stored in the refrigerator, it can be too sweet because of the low temperature. Other low temperatures under the influence of low temperatures begin to secrete and accumulate ethylene: it leads to the process of decay begins earlier than required.

Most of us do so automatically: it is really a very convenient place for milk packs that could occupy a good third on the main shelf of the refrigerator. However, this is irrational: it is in this compartment of the refrigerator that the air temperature is slightly higher than the rest, and the opening of the refrigerator door causes additional temperature jumps. Summary: Milk starts to spoil faster and one beautiful morning you can stay without your favorite milk.

Baked bread consists of starch, water and protein that determines its structure. In the process of baking starch in the composition of the flour begins to actively absorb and retain water. However, this process does not end even after the product is no longer baked.

If you put bread in a cold environment, with starch there will be a so-called retrogradation: starch gel will become less elastic, and bread will lose air texture fairly quickly, become callous and hardly make your lunch a spicy. : Center; “> In addition:

• whisk egg temperature egg whites: so you can whisk them faster and better, especially if you plan to cook the base for dessert cream or meringue .
• For a delicious and gentle puree, give up a blender in favor of a regular string. The blender will make potatoes with a knit and sticky, not the airs and light that we want to see it. The fact that it needs to be placed in boiling water is widely known, but not everyone knows that the paste should be stirred immediately after lowering into boiling water. So the pasta will not stick together or stick to the bottom of the pan. In this case, wine is just one of the row of ingredients and not mandatory for maximum quality.