Tips For Handling Of Milk And Milk Products

• Fresh milk should be stored in a dark place, as in the light, it loses much of vitamins A and C, and quickly turns sour.
• Useful vestigial in milk are better preserved and is no longer sour, by boiling it with sugar (1 teaspoon to 1 liter of milk) or soda (a pinch to 1 liter of milk).
• A boiling milk can not long hold on the fire, as this it loses its beneficial qualities.
• To a boiling milk foam does not appear, it is necessary to interfere with its boiling and then rapidly cooled.
• The milk is not burnt by boiling, you need to put into it a piece of sugar. Milk is not the foothills, if pre-rinse dishes with water.
• Burnt milk loses bad taste, if a pot of milk to put in a large pot of cold water and pour in the milk a little salt and stir.
• Burnt milk should immediately pour into another bowl, then the smell of it will be felt less.
• Baked milk can be made in the ordinary thermos. To do this, pour the hot milk is boiled in hot water rinse the thermos and close the lid. After 6-7 hours in a thermos of milk becomes fragrant, acquire color melted.
• Melted milk froth can be prepared in a pressure cooker if it boil 20 minutes, then allow to cool him with a pressure cooker.
• The milk is not "run away", it is necessary to lubricate the inner walls of the pan with butter or ghee 5 centimeters above the level of milk.
• Milk and butter should not be stored next to cheese, because the smell of cheese spreads easily.
• After boiling milk to rapidly cool, pour into a bottle with a wide neck or glass jars, put in a bowl of cold salted water, cover with cheesecloth and place in a dark place. The water from time to time so that it was always cold.
• The milk is not soured have a glass jug with milk put into a wide bowl with water, cover the jar with a clean cloth so that its edges are immersed in water.
• Yogurt can be made very quickly if the sides and bottom of the dish with milk grate cumin. After 1-2 minutes yogurt is ready.
• To keep the oil fresh for longer, you need to put it in the nipple or clay pot and place in a bowl of cold, salted water, changing it.
• You can wrap the butter in a cloth soaked in a mixture of vinegar and water, or put it in a tight glass jar and pour vinegar on the 2-3 cm
• The oil in the hot weather does not melt, if the oil can wrap a cloth soaked in salt water.
• Butter and margarine should be stored in an opaque container, since under the action of light they osalivayutsya (surface layer of turns white and gets the smell of bacon.)
• Oil and fatty foods should not be kept in plastic container: they quickly deteriorate and become an unpleasant odor.
• Rancid butter, and fat can be used in food, if filling them with boiling water, which added a bit of baking soda, then mix well, when the mass has cooled, drain the water. Repeat this procedure two or three times.
• Rancid taste in the oil or fat can be removed by heating them with onion rings and a slice of bread and cut into pieces with raw potatoes.
• Left after frying oil can be used again, this should drain it and add a few drops of lemon juice (but better to use the new oil as frying accumulate harmful veschetsva).
• Butter for roasting not darken when heated frying pan previously greased with oil.
• If you add the sour cream, a little milk, it does not curdle in the soup, sauce or gravy.
• Rancid ghee disappear if for a few days to put in a carrot.
• To keep cheese or cheese, to wrap them in a cloth that has been soaked in salt water.
• Cheese, yoghurt and cheese can be stored in an enamel saucepan, putting 4.3 sugars, cover and keep in a cool place.
• Cheese in the fridge should be kept in place, the most remote from the freezer, pre-wrapped in polyethylene foil fire. In the paper it dries.
• Cheese store house 10 days, mild 2-3 days. Kalamber, creamy - not more than 2 days. In processed cheese shelf life longer, provided that it is wrapped in foil.
• Cheese long wither if it is put in a glass bowl and cover with a saucer of cold water.
• Some foods (butter, margarine, beef, etc.) often stick to the paper, in which they are wrapped. If we substitute the package under cold running water, paper easily fall behind.
• The cured cheese wrap for several hours a cloth moistened with milk, and it becomes softer.
• Dried cheese to put on two days in sour milk, and it will again become fresh.
• Sliced ??cheese can not be kept open for over an hour, as he weathered, dry out and lose flavor.
• Cheese should be cut with a knife, heated in hot water.
• To spread butter on bread just taken out of the refrigerator should pour boiling water knife.
• To become a particularly cheese tastes good, it is necessary to soak it in a day or two of cold water.
• To curd was sour, you need to mix it with an equal amount of milk, leave for an hour, then recline in gauze.
• To cheese dishes were tasty, it must be passed through a meat grinder or through a sieve.

Tips For Cooking Soup

1. To obtain a clear broth, you need to cook it first on high heat. Once the broth boils, remove the foam, reduce the heat and slowly cook until done.
2. Of frozen meat to give a clear broth, to add to his well-washed shells of two eggs, (at the end of cooking, remove the shells).
3. The broth is clear, if it throw a piece of ice and bring to boil.
4. If you want to use for the sauce or broth filler, it does not need salt.
5. Stir with a wooden spoon to soup slow circular movements. This ensures the correct thickness of soup, not violated the integrity of the vegetables. Should not be left in the finished soup, bay leaf.
6. Crushed garlic to add to the soup at the very end of cooking.
7. Broth will become particularly pleasant taste, if cooked to put into it a piece of dry cheese.
8. Broth to continue for several days in the fresh form, it should drain, put on the fire to boil it again, and then let it cool down, removing the cover.
9. Just boiled broth loses its taste if it for a long time to hold on a hot plate.
10. Before you remove the soup from the heat, you need to add a little juice of carrots, tomatoes, cabbage - it will enrich the soup with vitamins.
11. If the soup was very bold, you need to filter it through a cloth soaked in cold water - the fat will remain on a rag.
12. If the soup is too salty, you need to put in a raw potato and cook it a little bit. You can also hold a soup spoon with a piece of sugar. Once the sugar starts to dissolve, remove the spoon from the sugar will absorb the salt.
13. In salted rice soup can be omitted, tied in a rag, broth boil, then salt will remain in rice. Beef broth to add salt for half an hour before the end of cooking, the fish - in the beginning, mushroom - at the end of cooking.
14. If the foam stock sank to the bottom, you need to pour in a little cold water.
15. Beef bones for soup need to be cut, then are quickly digested nutrients. Veal and pork bones (recommended lightly toast in the oven.
16. In the chicken broth does not need to put any seasonings except onions and carrots, or lose flavor.
17. To prepare the broth or soup of quail to remove from the vertebral bones, as they give the broth bitter.
18. Chicken soup will taste better if you put it in 2.1 fried bones.
19. The broth will become a pleasant aroma and a golden color, if carrots, parsley, celery, onion cut in half and fry on one side of the pan, then put in the pan.
20. The broth will be a beautiful and appetizing, if you add a broth of onion peel, it needs to boil the husks from one or two bulbs for 15-20 minutes in a little water and drain.
21. Put in potato soup vegetables containing acid (pickles, sorrel, sour cabbage), to the very end of cooking, or the potatoes will remain tough.
22. Fresh tomatoes should be put in the soup for 10 minutes before end of cooking.
23. Before loading it into the soup spices and fry the onion is recommended that during the cooking does not escape aromatics. Before you pour the soup boiled egg, you need to mix it with a bit of chilled broth.
24. If the soup turned liquid, it can be charged with a white crumb of stale bread soaked in broth and rubbed through a sieve.
25. The soup with noodles not turned turbid, to omit the noodles for one minute in hot water and drain in a sieve, then put into the broth and cook until tender.
26. The rice soup was a clear need to put the washed rice for 3-5 minutes in boiling water, recline on a sieve, then pour in the broth.
27. Vegetable soup is tasty and nutritious, if before serving, add the milk, cream or sour cream.
28. Soup with pearl barley will not get a bluish tint when the rump boil until almost cooked separately and then put in the soup.
29. Dumplings, gnocchi, omit to cool the hot water. When they come to the surface - so ready.
30. Fish soup is not recommended to fill flour or pasta.
31. Vegetable soups that do not have potatoes and cereals, it is recommended to fill lightly fried flour - they will be much tastier.
32. Since noodles, pasta, rice boiled soft poorly in milk, should, before believing milk soup, boil them 3-6 minutes in the water.
33. Sauerkraut soup to add salt after the cabbage is cooked - or you may overshoot the mark.
34. Soup cook first on high heat, then removing the foam and putting greens, Bates fire and continue to cook, covered.
35. Cucumbers for pickle should be cooked separately in a little water and add to the soup is almost ready.

<center> <a href="http://1recipy.blogspot.com/2013/01/tips-for-cooking-soup.html">Tips For Cooking Soup by Chef Rara </a></center>

Tips For Cooking Porridge

1. Turned to porridge tasty, crumbly and burnt, after the water in the pot will boil, and barley is tender, it is necessary to put a pot of porridge in another pan, more the size of a boiling water.
2. When cooking crumbly buckwheat to 1 cup of cereal should be taken 1/2 teaspoon salt. Rice (liquid) porridge requires twice as much salt.
3. Figure wash under cold running water. You can not soak the rice, because of this, he will lose flavor. Best cook rice in a deep cast-iron pot. In a small saucepan, which is heated unevenly, croup can burn the bottom and at the top to stay moist.
4. Rice seethe when the boiling water, add a few spoonfuls of cold milk.
5. Rice when cooked is white, if you add a little vinegar to the water and the juice from half a lemon. You should not wash just boiled rice with cold water, as this loses vitamins.
6. To prepare the crumbly mess of unground cereals, do not wash it and dry it on a pan without oil, stirring occasionally. Porridge cooked dried unground twice as fast.
7. All desserts made from semolina, will be more lush, if for 1/2 hour before cooking, soak the barley in water or milk.
8. To semolina welded without lumps, grits should pour in boiling water or milk, stirring all the time, and one minute to reduce the fire and cook a little longer at low boil for 15-20 minutes.
9. Viscous and liquid meals during cooking, periodically stirring slow movements, as the rapid mixing of slow cooking.
10. To cook the porridge of maize, maize grain to soak in 2 cups of cold water. After two hours, add another cup of water and cook until done. Salt in the corn porridge is put at once, while the dealer does not seethe.
11. A knob of butter, put during cooking, gives a delicate flavor porridge (porridge no sore).
12. Stuffing made from viscous cereal, adding raw eggs in them. For puddings using crisp or viscous mush.
13. For preparation of pilau rice only crumbly.
14. Vermicelli, noodles, pasta should be dropped into a pot of boiling salted water.
15. To cooked pasta from sticking, you can add water after draining them fat, butter, margarine or lard.