Even if you have a personal chef, or you yourself are a culinary guru, this does not relieve you of the obligation to learn and learn the following secrets.

1. To prevent vegetable oil from splashing in all directions, put a little salt on the bottom of the pan.

2. Scrambled eggs will be fluffy if you add 2 tablespoons of cold water to 1 cup of eggs, and beat them well.

3. Add diluted potato starch to the dough, and it will be fluffy, soft. Even the next day.

4. Usually beets are cooked for 3-3.5 hours. But experienced chefs deal with it differently: after 30 minutes of boiling, they remove the pan with beets, drain the boiling water, and put the vegetable under running water as cool as possible. The temperature difference after 15 minutes makes the beets ready for use.

5. Instead of yeast, cognac can be added to the dough. So it will be more fragrant, and baking - tastier.

6. Egg white will froth faster if you cool it first and add a couple of drops of lemon juice or citric acid. The yolk, on the contrary, loves heat and sugar.

7. To fry or bake meat with a golden crust, before that it must be smeared with honey.

8. The liver will be soft if sprinkled with sugar before cooking.

9. So that the eggs do not burst during cooking, rinse them before that in cold water.

10. To make carrots tastier, cook them for only 5-10 minutes over medium heat. Closer to the finish line, do not forget to salt.

11. So that rice is rice and not rice porridge, soak it in cold water for 30 minutes before boiling.

12. So that rice does not boil soft, it can be fried a little. But keep in mind: in the latter case, it can significantly increase in volume.

13. To prevent milk or milk porridge from trying to fade, put a wooden spoon on top of the pan.

14. Withered greens will come to life if you put it in water slightly diluted with vinegar.

15. To make vegetables tasty, they should be immersed in already boiling water. If the taste of the broth is a priority, then put the product in the pan from the very start.

16. So that the potatoes do not stick together and have less starch, rinse them in cold water before frying and dry them.

17. You can easily turn sour cream into mayonnaise if you add pounded hard-boiled egg yolk and a teaspoon of mustard to it.

18. So that the fish does not burn, grease it with vegetable oil, and not a frying pan.

19. To make an ordinary vegetable salad spicier, add a little vanilla to it.

20. So that hard-boiled eggs do not crumble when slicing, soak a knife in cold water.

See what else besides a knife should be in your kitchen:

Do you want to learn how to cook even tastier, and even so that the cooking process becomes easier?

1. To cook snow-white fluffy rice, add quite a bit of vinegar to the water. Just don't overdo it! Otherwise the rice will be sticky.

2. Many housewives soak eggplant in salt water for 30-40 minutes to get rid of bitterness. There is a way to make it faster: cut through the vegetables, generously salt them and leave for 10 minutes so that the juice comes out. Then rinse thoroughly with cold water.

3. So that the apples in the charlotte do not sink to the bottom of the pie during baking and do not give extra juice, roll the pieces in flour before adding to the dough.

4. When cooking the liver, remember the main rule: you need to salt the dish at the very end, otherwise it may turn out to be tough. Another secret is to sprinkle the liver with sugar before frying.

5. To add garlic flavor, it is not at all necessary to add garlic to snacks or salads, because not everyone may like it. Just brush a serving plate with garlic.

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6. One of the best marinade options for meat is a mixture of beer and soy sauce with spices. Dark beer can also be added when stewing vegetables or boiling potatoes - this will give the dish a piquant taste and appetizing aroma.

7. When cutting a boiled egg into circles or slices, you may encounter an unpleasant problem - the yolks sometimes crumble, and the cutting is not very accurate. This can be avoided if the knife is pre-moistened in cold water.

8. Cream on sour cream will turn out more magnificent if you add 1 egg white to it.

9. Minced meat will acquire a more pleasant taste and aroma if grated raw potatoes and chopped onions are added to it, as well as a little fried onion.

10. Beans should be cooked without closing the lid, then it will not darken.

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11. To make the vinaigrette tastier, add a tablespoon of milk and a little sugar to the dressing. A little sugar should also be added to borscht.

12. While brewing coffee, add a pinch of salt to the water - so you get a more aromatic and tasty drink.

13. Before baking meat in the oven, get into the habit of lubricating it with pomegranate juice or honey diluted in water - this will always give a delicious golden crust.

14. Advice for those who decide to switch to a healthy diet or lose a couple of extra pounds by limiting their salt intake. It is not necessary to force yourself to eat tasteless unsalted foods. Use a simple trick - instead of salt, add a couple of drops of lemon juice. With this trick, the dishes will be tastier, healthier and more aromatic.

15. To prevent the top of the pie from burning during baking, cover it with sheets of clean paper soaked in water.

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16. Instead of breadcrumbs (or in addition to them), you can use ground nuts. It's healthy and delicious.

17. If you add a pinch of vanilla to vegetable salads, they will sparkle with new notes - they will acquire a brighter and more refined aroma.

18. Peel off the nuts easier if they are poured over with boiling water or boiled for up to 5 minutes (depending on the type of nuts and the hardness of the peel), then rinse in cold water.

19. Sprinkle the bottom of the skillet with salt to get rid of splashes while frying meat.

20. If the greenery is a little wilted, you can return it to a fresh look with the help of this trick. Soak it in cold water with a little vinegar. And to keep the greens fresh longer and not wilted, keep a bunch of parsley or dill in a glass of water.

Real culinary gurus give tips that are sure to be useful to all readers and authors of the Culinary League. Use culinary wisdom to your ears and cook even tastier!

1. Say "No" to mindless shopping!

In order to cook deliciously, you do not need to buy in stores all the culinary utensils that your eyes fall on. Quality is more important than quantity: instead of dozens of cheap knives for all occasions, it will be much more useful to purchase one, but made wisely from good steel or ceramics. The same applies to dishes, such as pans. The best chef pans are those made of cast iron. Such a frying pan ideally distributes the temperature, and cold foods that are on it do not reduce its heat, and therefore immediately begin to fry.

2. Three things every kitchen should have.

In continuation of the previous tip, we will name three things that are worth spending money on. The first is a grid for a frying pan: it will allow you to cook healthy and dietary steamed dishes, and it will be cheaper to buy it than a pressure cooker. The second, or rather the second, is a ceramic knife and a vegetable cutter. They do not come into chemical contact with products and retain all useful micro and macro elements in them. And finally, the third kitchen invention is a good plastic board. It does not dull knives like glass, and is easy to clean, unlike wood.

3. Save: then you can buy more expensive products!

To make expensive meals as cheap as possible, use your ingredients wisely. For example, when buying expensive fish, do not throw away the excess. The pulp from the ridge, for example, can be easily removed with an ordinary tablespoon: such minced meat is useful for meatballs, meatballs or fish dumplings. And don't forget to cook fish broth from your head - it's always delicious.

4. The kitchen can be a very dangerous place!

By the way, the most dangerous item in any kitchen is not a hot burner or oven, and not even a powerful meat grinder, but a dull knife. It is very easy to cut yourself like this, because we put more effort, and, therefore, the injury can be more serious.

5. Cooking exotic vegetables is easy!

Do not know how to approach an unfamiliar overseas fruit? As the practice of eminent chefs shows, not a single vegetable becomes worse if you sprinkle it with olive oil, salt, pepper and bake in the oven at 200 ° C until cooked (softness).

6. Use products in unexpected dishes for them!

For example, we are used to the fact that vanilla is used in desserts, but it can also be used to give an unusual taste to vegetable dishes. For example, you can put it in a salad dressing. Take a vanilla pod, cut open and use a knife to remove the seeds. Grind it, mix with 2 tbsp. l. olive oil, 1 tbsp. l. lemon juice and vanilla seeds. The sauce for a large bowl of any vegetable or leaf salad is ready!

7. Eat well - it's not difficult at all!

For example, to reduce the amount of salt in your diet, replace at least part of it with lemon juice - sometimes it can work wonders!

8. Cut cheese wisely!

So that soft cheese does not crumble, the knife with which you will cut it should be held in hot water before cutting the cheese. No need to wipe!

9. Cook steaks the right way!

To cook the most delicious steak in the world, follow the proven algorithms. First, do not salt the meat before cooking - this will make it less juicy. Secondly, cook the meat only in a hot pan - the heat will allow the process of formation of an appetizing crust to begin as soon as possible. Each side of the meat should be fried for about one and a half minutes, and then the steak must be sent to the oven preheated to 200 degrees. For a standard roast (medium), the meat needs to be cooked for 3-4 minutes. And one more rule: after you get the steak, you need to cut it in half across the fibers - this will stop the process of “cooking” the meat and prevent the steak from moving to another degree of readiness on its own.

10. And once again about saving.

Every time you turn on the oven, think about what else you could bake at the same time as your main dish. There is plenty of space inside, so why languish twice in the heat in the kitchen in the summer and pay extra for electricity or gas all year round?

11. Make simple meals more interesting!

Pasta or rice that you want to eat without sauces and gravy will become more appetizing if, while frying them in a skillet, you break an egg into it, and then vigorously mix it.

12. You also need to know how to cook fried potatoes!

In order to prepare the perfect fried potatoes, peel the tuber, dry it on a napkin, and only then cut it and throw it into the pan. You can salt this dish only at the end of frying - otherwise it will begin to stew.

Chili peppers are famous for their antibacterial properties. That is why Tabasco hot sauce should be added to the dish left after dinner before putting it in the refrigerator - this way the products will last longer, and the taste will seem brighter the next day.

14. Leftover food can always be used!

For example, do not take it into your head to throw out cheese crusts. They can be thrown into a pot with boiling soup (absolutely any), and caught at the end: this will give the first dish a wonderful and unusual flavor.

15. Any dish can be made healthier.

For example, in order to prepare diet crispy nuggets, use chopped nuts, bran and grated hard cheese instead of breadcrumbs. These nuggets need to be baked in the oven.

Eat healthy and tasty - cook according to wonderful recipes from the Culinary League!

To conclude our article, a couple of recipes that would appeal to experienced chefs:

Salad with poultry and cheese

There are many different delicious salads. I wanted something nutritious, but at the same time non-greasy. Believe me, there are those too. The main component can be turkey or chicken fillet, and any semi-hard or soft cheese. Even cheese Friendship in briquettes will do.

20 cooking secrets from top chefs

Almost every woman has the ability to cook. But only the most experienced hostess can boast of a large number of various culinary secrets that greatly simplify cooking and help keep the kitchen in order. In this article we will give very valuable secrets that will be useful for most hostesses.

1. Broth made from frozen meat lacks transparency. To achieve a beautiful transparent broth, it is worth adding well-washed eggshells to the pan during cooking. They need a little - the shells of two eggs are needed for a medium dish. As soon as the broth is ready, before adding the rest of the ingredients, you need to strain the broth, or remove the shell with a slotted spoon.

2. In order for dried mushrooms to become fresh again, they should be soaked not in water, but in milk.

Dry mushrooms are soaked only in milk.

3. If you add a little milk to the mustard, then it will not dry out anymore.

4. To make pancakes lush and spongy, you need to put eggs in the dough in parts. Separate the yolks from the whites, beat each well, and then gently fold them into the dough.

5. To prevent the pancakes from cooling down while you fry others, place the plate in which the cooked pancakes are stacked on a container of hot water. The steam won't let them cool down.

6. If a dried piece of cheese is immersed in a container of sour milk for an hour, it will become tasty and fresh again.

7. To whip the cream to fluffiness faster and better, you should add a little low-fat sour cream to them. Then the finished cream will be denser, thicker and whipped in less time.

Properly whipped cream is the dream of the hostess.

8. In order for the stew to be juicy, it must first be fried until a crust forms - it is the crust that will retain the juice and prevent it from flowing out.

9. When making chops on a wooden board, the latter takes a lot of juice into itself. To prevent this, before the procedure, moisten the board with water - due to moisture, all the juice will remain in the meat.

10. Potatoes in their skins will not crack during cooking if, before putting them into water, prick them with a fork and salt the water well.

11. When cold milk is added to mashed potatoes, the dish turns grayish. If you pour in hot, but not boiled milk, the color of the puree will become much more appetizing.

Only hot milk!

12. So that boiled potatoes do not turn dark when cut, while boiling, pour 1-2 small spoons of vinegar into the water.

13. To prevent the apple in the salad from becoming dark, before putting it in the finished dish, moisten the fruit slices in salt water.

14. If only half of the onion was needed during the cooking process, so as not to throw away the second part, the cut of the vegetable should be well greased with margarine, and then placed on the saucer with the same side. So the onion does not dry out and does not lose its juiciness and aroma.

15. To make mashed potatoes from an old vegetable lush and tasty, you need to add beaten egg white to it.

16. If the beaten meat is thoroughly rinsed in ice water, then a golden brown crust will form during the frying process, and the meat itself will cook faster.

And don't forget to rinse the meat.

17. In order for the finished pancakes to have a pleasant golden hue and be crispy, sugar must be added to the dough at the rate of 1 large spoon per liter of finished dough.

18. To keep the greens as fresh as possible and not dry out, you need to store it in foil, after thoroughly moistening it in water. Thus, it can retain all its qualities for one to two months.

19. Almost all dishes should be salted at the end of their cooking. An exception to the rule is 2 cases: when preparing the ear - then salt is put before the fish and vegetables are immersed - and also when cooking pasta and dumplings - in this case, the water is salted still cold.

It doesn't taste better.

20. If in the process of cooking meat you overdo it with salt, you can correct the situation with the help of oil or flour sauce - they will take away part of the salt.

21. If the fish turned out to be oversalted, it can be stewed with sour cream or mashed potatoes.

For a good hostess, the refrigerator is often completely clogged, and there is nowhere to put the product. To remedy the situation, you can review its contents - after all, some products can do without cold at all.

Pumpkins and melons, for example, if their integrity is completely intact, are remarkably stored outside the walls of the refrigerator.

And fruits from the tropics are generally not advised to put in the refrigerator - they get worse there.

Vegetables should be stored in a cool dark place, the refrigerator is not a priority for them.

Until the canned food is opened, it can be stored outside the refrigerator.

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Salting water before cooking pasta is necessary not only because it provides flavor to the dish. By adding salt to the water, you increase the boiling point, which means that the food is cooked at a higher temperature - this reduces the cooking time.

The traditional French approach is now used by chefs all over the world. It is assumed that before cooking you will measure, cut and prepare all the ingredients in every possible way. This allows you to seriously speed up the process and prevents problems with overcooking or overcooking the ingredients while you fuss and try to find the missing component.

If you are cooking in a cold pan, you are wasting your time. Preheat the pan in advance so that the cooking process starts the second you send food to the stove.

This may seem too simple, but it's worth mentioning. Follow the recipe to save time. If you are a beginner but are trying to experiment, you may create extra work for yourself and not be up to the task.

First of all, preheat the oven. Whether you're roasting vegetables or baking a pie, a pre-prepared oven can save you time.

If you put meat from the refrigerator directly into the pan, you are making a mistake. First, bring the meat to room temperature so that some of the liquid has evaporated. Then the piece will be fried more evenly.

It may seem counterintuitive, but adding water to your sauce can actually save you time. In this case, the sauce will heat up more evenly and will not burn.

You may think you're good at judging portions by eye, but you could be wrong. According to studies, people often make serious mistakes, which can lead to wasted time - you will cook the dish longer than it should be.

Convection in the stove is your great helper! Thanks to this feature, you can cook much faster, so learn how to use it.

It is not easy to estimate portions by eye, even more difficult is to determine the temperature at random. This can cause food to burn or remain raw. Use a kitchen thermometer to solve this problem.

If you're using an oversized pan for cooking, you're wasting your time. A large pan takes longer to heat up and does so less evenly.

Instead of using regular butter, make it with herbs. It perfectly adds flavor to dishes and does not require long cooking to get a great taste.

Cooking in a pot or pan with a lid is faster because the outside temperature has less effect on the food.

Instead of wasting time slicing greens, meat, or vegetables with a knife, invest in good kitchen scissors. With them, it will be easier for you to quickly cut any food.

Save time by cutting ingredients smaller. Smaller pieces of food will cook faster.

If you cut with a dull knife, you are wasting your time in the kitchen. Sharpen your knives regularly so your cuts are neater and you can cook your food quickly.

Instead of washing vegetables before peeling and chopping, do the opposite. When you cut vegetables and then wash them, you can get rid of dirt even in the most inaccessible areas.

You can cook large portions of certain foods, adding spices to them later. For example, if you are stewing minced meat, set aside part for later, and add seasonings to the rest. In other parts, you can add other spices, and then you get a completely different taste.

Instead of wasting time waiting for the butter to soften, use a grater - it really speeds up the process! The use of grated butter allows you not to waste time waiting for softening at all.

If you want the meat to cook faster, be sure to beat it well before cooking. This allows you to make a piece thinner and get rid of excess liquid, which makes it possible to cook everything much faster.

Adding a bit of baking soda to the water you soak your beans in will save you a lot of cooking time. Scientists have found that this method also improves the texture of the beans.

Do not use a large number of dishes, do everything in one, for example, you can bake meat and vegetables at the same time. This speeds up the process and makes cleaning easier.

A juicy T-bone steak may sound appetizing, but if you don't have time, forget about it. Bone-in cuts take longer to cook, so opt for boneless options if you want to cook quickly.

Although some people recommend baking slowly and at a low temperature, you can use a higher one. Then your products will get a delicious crispy crust and will not acquire the gruel texture that can appear during long baking.