Culinary secrets that not every housewife knows about

Cooks are not born, but become them throughout life, honing their professionalism every year. Everyone started with something. Check out some life hacks and cooking secrets.

Cooking secrets

Making broth.

To prepare a clear broth, follow these steps principles:

1. The meat is poured with cold water so that the meat fibers do not become hard and rubbery during the cooking process.
2. It is necessary to add vegetables to the water. You can pre-bake them on a dry pan. Thus, they will more deeply reveal all the essential oils contained in the fruits. The following products are usually used for cooking: onions, garlic, carrots, celery.
3. Parsley, rosemary, thyme must be prepared separately.
4. Wrap everything in a bay leaf.
5. Bring the broth to a boil. Remove the resulting foam with a skimmer. Add water.
6. Cooking time – 4 hours on medium heat.
7. Strain the resulting broth and pour it into a clean pan for further cooking.

Cooking rice .

To prepare crumbly rice, you need to follow several rules (2 options):

1 option

Groats must be fried in a dry pan (you can also cook the roast right away). It is necessary to peel the onion and cut it into small cubes. Peel the carrot, grate it.

Put a frying pan, pour vegetable oil. Put the chopped onion on the hot surface, bring it to transparency and then put the carrot.

Fry everything until golden (it is necessary to add salt, you can use different spices).

At the bottom of the pan put rice and fried vegetables, mix. Pour water, put peppercorns and a bay leaf.

Send in the oven. Monitor the water level so that it is absorbed evenly and the rice does not burn.

Cooking time – 35-45 minutes. (It all depends on the power of the oven).

Option 2

Thoroughly wash the rice until clear water appears (all unnecessary dirt must be washed off).

Transfer the groats into a separate container, fill with the required amount of water (you still need to add salt and spices). Bring to a boil.

Reduce heat. Mix everything. Cover with a lid.

Cooking time – 15-20 minutes.

After cooking, stir and serve.

Separation of the egg into components (white and yolk).

Many cooking recipes require the hostess to use only one of the two parts of the egg. The easiest way is to break the product in half, pouring the protein from one half to the other.

Many cooks offer another method: break the egg and pour the contents into the palm of your hand.

The protein can quickly flow between fingers into a bowl, and a whole yolk will remain in your hand. As a rule, only egg yolks are used in recipes.

The proteins can be used in the future when preparing meringue or souffle.

Cleaning onions and garlic.

These vegetables can be easily freed from the upper layer by pre-soaking in cold water.

Another secret can be used for garlic: take a bulb, cut off the lower part, press on it with the palm of your hand or a knife.

Garlic cloves fall apart easily. The required amount should be placed on a board, pressed down with a knife, skin removed, finely chopped.

Peeling tomatoes from the skin.

Fruits should be sliced ​​crosswise beforehand.

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