5 kitchen “secrets” you might not know about

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Everything is made up of little things – an expression that well 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 preparing your favorite dishes. In this material, we share the most useful life hacks to ensure that there is always order in the kitchen. We start with it.

Butter should be spread out of the package

Most of the points in this article are based on ordinary chemistry. Butter will spoil and lose its flavor much faster in plastic or paper packaging than when transferred to a butter dish, foil, or plastic container.

By the way, it is definitely not worth keeping it near aromatic dishes: butter perfectly “absorbs” extraneous odors. If you want to extend his life, add a piece of sugar to the buttermilk. This way, the butter will definitely retain its taste and stay in your refrigerator for longer.

Do not let the lettuce leaves absorb moisture

These ingredients are probably the most popular in the kitchen of modern ladies, so special attention should be devoted to their proper storage. First of all, it is worth understanding: lettuce leaves deteriorate primarily due to the fact that they actively absorb moisture from the environment. To prevent this, store lettuce leaves wrapped in a paper towel to absorb excess moisture and keep your greens fresh.

You need to know which vegetables and fruits can be stored in the refrigerator and which cannot.

This point is a frequent stumbling block for those who are just starting to learn the numerous secrets of the kitchen. Many believe that storing fruits and vegetables in the refrigerator is an indisputable right step, since the cold keeps them fresh. Be that as it may, this is a mistake: potatoes, tomatoes, bananas, apples – all this can and should be stored outside the refrigerator.

For example, if you store potatoes in the refrigerator, they can become too sweet precisely because of the low temperature. The other products mentioned above, under the influence of low temperatures, begin to release and accumulate ethylene: this leads to the fact that the rotting process begins earlier than necessary.

Do not put milk on the shelves of the refrigerator door

Most of us do this automatically: it is indeed a very convenient place for milk cartons, which could take up a good third of 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 in the rest, and opening the refrigerator door causes additional temperature jumps. The result: milk begins to spoil faster, and one fine morning you may be left without your favorite milk.

The refrigerator is not the best place for bread

Baked bread consists of starch, water and protein, which determines its structure. During the baking process, the starch in 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, the starch will undergo a so-called retrogradation: the starch gel will become less elastic, and the bread will lose its airy texture quite quickly, become stale and will hardly make your lunch savory.

In addition:

• Beat egg whites at room temperature: this way you can beat them faster and better, especially if you plan to prepare the base for dessert cream or meringue.
• For a delicious and tender puree, abandon the blender in favor of a regular pestle. The blender will make the potato mass viscous and sticky, and not airy and light, as we want it to be.
• Do not forget to stir the pasta during cooking. The fact that it should be placed in boiling water is widely known, but not everyone knows that the pasta should be stirred immediately after being dipped in boiling water. This will prevent the pasta from sticking together or sticking to the bottom of the pan.
• If you are preparing a dish that includes wine as an ingredient, don't try to choose one that you would be happy to try on its own. In this case, the wine is just one of a number of ingredients, and you don't need to aim for the highest quality.