Choosing Flour for Baking

1. If stale bread or fresh bread soft enough, it can be corrected. Prepare a pot in which to place the entire roll of bread. Put the bottom of a clean wooden or clay stand, pour in a little pot of water, then put back the bread, it does not touch the water, be sure to cover with a lid and place for 3-5 minutes on low heat. In the process of heating the water will evaporate and steam refresh bread, make it soft and warm.
2. Flour should be stored in a cool, well-ventilated place. About once a month it should sift and aerate. Wet basement becomes stale flour, and if stored in a warm place too gorknet and gets an unpleasant odor.
3. To the flour and rice not start worms and weevils, you need to put in them intact garlic clove.
4. Flour moisture gives the feeling of cold, when you dip your hand in it. This meal should be eaten in the first place, because it does not last.
5. Dough will turn soft and airy, if you add to it the cooled potatoes, grated on a fine grater (2-3 potatoes 1 kg of flour).
6. Before mixing the flour dough several times to sift. By sieving the flour absorbs more air, so the dough is fluffy and tender.
7. If the dough is put a lot of fat cakes are obtained vague, hard crumb.
8. Before you put the yeast in the dough, you need to separate them in a small amount of warm water or milk with sugar and flour.
9. Prezhle you put baking soda in the batter, it should dissolve in vinegar flavor soda then you will not feel in the pie.
10. If the dough for pancakes come, it can not interfere.
11. Pancakes will taste better if you add to the dough whipped protein.
12. Shaving brushes for greasing pans for baking pancakes can serve cut in half and mounted on the fork potato.
13. Not to lubricate the pan during baking pancakes, you need to prepare the dough pour a little vegetable oil and mix (one tablespoon oil 2 kg test).
14. Dough, kneaded for Table margarine, long stale. Knead the dough is rolled out good bottle filled with cold water.
15. Dough will not stick to your hands, if palm oil vegetable oil.
16. It is easy to roll out thin dough, rolling pin if the wrap clean linen cloth. If the dough is too wet, you need to put on it a sheet of parchment and roll right through the paper.
17. To thin dough pass on to the pan, sprinkle the dough with flour to and screw on the rolling pin.
18. Do not lubricate the edge egg puff pastry - when they harden and baking the dough will not rise.
19. Nedosolennoe dough can sunflower, if poured into a salt dissolved in a little water or milk and mix thoroughly Move.
20. To cake turned bright yellow, you need to rub the yolks with a pinch of salt and put in 8-10 hours in a cool place.
21. The dough is no longer fit, you need to cover it well with water-dampened paper.
22. Pies get more fragrant, if fry them in the vegetable and ghee (1 kg of vegetable oil 300 g melted).
23. That dough is not saturated with fat, they should fry over high heat, add the oil a little vinegar.
24. To check if there is enough oil warmed up for preparation of pies, you need to pour it on top 2-3 drops of water. If the water evaporates from the surface, oil is ready. If the drops will go to the bottom, lower in fat cakes are not.
25. The fat in the preparation of pies not foamed, add to it a pinch of dry salt.
26. Before you put the cake in the oven, you need to let him go for 15-20 minutes, then lubricate the egg white.
27. When dough sheeting should not pour a lot of flour.
28. Test better propechetsya, if around the cake from the pan leaving voids.
29. When baking air biscuits (meringue) on baking a must to put a sheet of plain paper.
30. When kneading need milk or water to pour a little, thin stream while stirring. Then the dough is no lumps.
31. Baked cake can not be easily removed from the mold, you need to give it a little cool. But you can not leave for a long time and the pan - this cake is moist and smells like iron.
32. If you cook the cake stuck to the opposite, to hold the pan over steam or wrap it up for a few minutes with a damp towel.
33. Pie is not the foothills, if by putting the pan with the dough sheet filled up on it with coarse salt.
34. If the cake in the oven starts to burn on the one hand, you need to put a baking dish with water.
35. The cake turned out delicious, the first 15 minutes, do not open the oven.
36. The top and bottom crust with a baked pie was soft, you need to put it on a soft cloth and cover it tightly at the top. If the pie crust with much withered, it is necessary to put it on a cloth, and the top cover is dry.
37. To find out whether the cake is ready, you need to stick to it a wooden stick. If the stick turns dry - cake is ready.
38. Baking quality products can be identified by its weight: the easier, the better baked.
39. To cut a hot cake, it is necessary to hold the knife previously in hot water and quickly dry.
40. Hot dough should be filled with cold syrup, cooled down - hot.
41. If you need to prepare the dough with raisins, sultanas rinse in hot water and sprinkle with flour, then raisins evenly distributed in the dough.
42. Pastry can not knead too long, otherwise it will become thick and hard.
43. Biscuit dough to knead quickly and bake immediately, otherwise it evaporate from the air bubbles and cake loses flavor and tenderness.
44. If you cook biscuits or biscuit with lard, add a little lemon juice.
45. If cookies burnt, should cool it, and then spend some time on it a fine grater and sprinkle with powdered sugar.
46. Bake the cake to a moderate heat in a preheated oven.
47. After pypechki can not make a cake in the cold because of the sudden change of temperature it can settle.
48. To cake decorated with fruit, not softened, it is necessary to grease it before baking egg white.
49. In the cream from the milk, starch and cocoa to add a little grated orange peel and pour a few drops of orange essence. This will give the cream a pleasant smell.
50. Butter will easily whipped if you first cut it into pieces, put in a bowl, submerged in hot water, and keep until tender.
51. Whisk well to cream, to add to her own white and cool in the water dish in which it is located.
52. If the jam for pies watery, add to it 2-3 tablespoons of crushed crackers or corn flakes.
53. Iron sheets on which the pastry is baked, it is best to wet with water, not oil.
54. Keep away the white and brown bread, because white is losing its taste.
55. Bread for a long time to keep the taste and pleasant smell, if you keep it in an enamel saucepan, pour in the bottom of which is a little vanilla, and on top of the bed a plastic circle.
56. Long stale bread, if the pan (or a box), where it is stored, put an apple, a piece of raw peeled potatoes and a little salt.
57. Pies to drying out, they are best stored in a clay pot, covered with a cloth, or in a plastic bag.
58. To cut thin slices of fresh bread, you need to heat the knife, dip it in boiling water for a minute. You can also cut the crumbly cake.
59. To refresh dried up biscuits or cookies, we have to put them on a baking sheet and sprinkle with water, or drop a second in the milk, then place the pan on a large bowl of water and put in a few minutes in the oven. Under the influence of a couple of products will be as fresh. You can dip the biscuits in milk and place in a slightly warmed oven.
60. To refresh dry bread, we must wrap it in a wet paper and put it on for 10-15 minutes in the oven.
61. The cake will not dry in the box, if put together with him an apple.
62. The yeast is not spoiled, should be stored at a temperature of not more than 3 - 4 °. You can also crumble the yeast - dry and place in a sealed glass jar in a dark place.
63. If the yeast is put into the flour or table salt, they persist longer. For a long time, the yeast can be stored in the refrigerator freezer.

Tips For Cooking Meat

1. Beef stroganoff is delicious, if you add a soaked dried mushrooms, cut into wedges.
2. Brains before breading should hold in cold water, then release of the film and put in another pan with cold water, add a little vinegar and salt, spices for the soup and simmer for 15-20 minutes. Ready brains to cool in the water, which were cooked.
3. Liver before use is recommended to put an hour in cold water, then squeeze out the blood, remove the tape covering her and remove the bile ducts.
4. To beef liver has become more soft and tender, before roasting to keep her a little of the milk.
5. Kidney before cooking to soak in cold water, cut in half.
6. Beef kidneys must first boil, then rinse in cold water. Veal, lamb and pork kidneys previously scalded with boiling water.
7. Sausages to not burst during cooking, before dropped into boiling water in a few places to prick them with a needle. You can also cook them for a couple. To do this, fill a pot halfway with water, boil it, then put the pan on top of cross kitchen spoon (preferably wooden), and the sausages are hung so that they were a couple, but do not touch the water. After 4-5 minutes of hot dogs are ready.
8. If sausage bad peel, you need to lower it for half a minute in cold water, and pour over boiling water better.
9. If the jelly is not separated from the form, have to wrap it with a towel soaked in hot water.
10. To get flour gravy without lumps, it is necessary to plant the flour in salted water.
11. If the sauce is too salty, you need to put it in a few seconds on a sugar cube.
12. All spices should be put in the food before the end of cooking.
13. To give the meat or fish with fried golden crisp, you must first grease their eggs and then downed break in crumbs.
14. Dishes, cooked in a pressure cooker, especially if they are cooked with mustard, sour cream, tomatoes or cabbage, can not be left in the pan-should immediately pass them in an enamel or glass container.
15. Pis z, the rest the next day, before eating should always be brought to the boil and carefully fried.
16. You can not store canned food in open cans - they should immediately shift into a glass or enamel bowl.
17. If it is necessary to check whether fresh canned, you press your finger on the bottom of the banks so that the sheet was formed dent. If after a while begins to straighten a dent, then canned food spoiled.

<center> <a href="http://1recipy.blogspot.com/2013/03/tips-for-cooking-meat.html">Tips For Cooking Meat by Chef Rara </a></center>

Tip Meat Products Processing

1. Meat for aspic jelly or need a good soak and rinse, then give a clear jelly and more delicious - otherwise dull and without significant meat flavor.
2. The meat should be washed in water at room temperature, but leave him to it, it is impossible.
3. Meat, which is not subject to immediate preparation, should not be washed, Yuk in this case it goes bad quickly.
4. To thaw frozen meat, you need to rinse it with cold water, then put into a clean bowl and cover with lid.
5. To keep ground meat more than a day, you need to wrap it in a clean cloth dampened with a mixture of water and vinegar (in equal proportions), and hanging in the draft.
6. The meat can be stored for long periods without refrigeration, shifting his nettle leaves and wrapped in a damp towel.
7. Washed and soaked in lemon juice will be fresh meat, even on hot days.
8. To a day or two to keep the meat from spoiling, you fill it with raw milk and pour over boiling water with a little salt and keep in a cool place.
9. Fried in a little oil and lightly salted meat can remain fresh for several days.
10. The meat will remain fresh for several days, if wipe it dry, then lubricate with melted fresh lard, wrap parchment paper and hang it in a cool place.
11. If meat is rubbed with salt or sugar, it will remain fresh for a long time.
12. Long the meat is fresh, if you pour it to remove sour milk. By the end of the day drain the milk and pour another. In the days to pour every day.
13. Smoked meat (ham, bacon, brisket, sausage, etc.) are best stored in a dry ventilated place at a temperature of 4 to 8 ° Celsius.
14. Chopped cooked ham should be stored (even for a few hours) in a cool, dark place, well wrapped in cellophane.
15. To fat long port, need for salting bacon when cool, rub it with salt, pepper, fresh bay leaf. At the bottom of the barrel to put 3.4-washed stone. They are in two rows to lay down a piece of bacon skin side down, so fill in all the dishes. Prepared in this way fat is not yellow, no slime and odor.
16. Keep the bird is best in a dark metal pan, pre-gut, washing and dry.
17. Birds need to thaw slowly, with an average temperature below 18 °. You can not thaw it in water, as in the loss of taste and nutritional quality of meat.
18. If raw meat with salt, it will provide the juice. The meat during cooking will dry hard. Therefore, if there is no neobhedimosti long to keep fresh meat, salt it must be immediately before putting in the pan, add salt and ground meat only when stirred to beef cuts.
19. Save the liver during the day can be in cold water.
20. Corned beef soaked in cold water at a temperature of +12 ° (for 1 kg of beef to 3-4 liters of water).
21. To know whether meat benign, we must press on it with your finger. If the dent formed quickly equalized, then meat benign. On a section of benign meat should be dry.
22. Good meat is red fire pink lamb - crimson hue, fat in hand does not stick.
23. Fat young animal-white, sometimes pink, old - yellow.
24. If the meat has a bad odor, it is necessary for him to put in the cooking pot 1.2 wood coals. You can also chop the meat pieces pa, wash in cold water, put in a pot with charcoal and cover with cold water to cover meat it. After 2-3 hours remove the coal, and the meat cook in the same water.
25. Animal meat can be eaten just a day after the slaughter.
26. The meat of hares and rabbits were tasty, desperately needed after the carcass put in a cool place for 1-2 days, and before the pre-cooked meat marinate.
27. Beef cooked faster if its pre-recapture wooden hammer or hoe and add water 1-2 tablespoons of vinegar.
28. Mince for meatballs or chopped steaks can not be stored for a long time, even in the refrigerator. Due to salt the meat becomes reddish and fried chops or steak are obtained hard, tasteless, unappetizing to look at.
29. Grilled meat, poultry, fish and meat patties are ready, if punctured with a fork or a spoon push they imply clear juice.
30. Meat will be juicier if you boil it in large pieces. The meat should be cut pas wet board, as dry wood absorbs some of his juice.
31. The soup was tasty, washed beef should be dropped in a pot of cold water, causing meat juices boil and become less juicy beef and broth stronger. If beef dipped in boiling water, fat will be less strong, and juicy beef.
32. When roasting meat portions, do not cover bowl with a lid, so the steam does not escape, and settle on the meat and gives it a bad taste.
33. Boiled beef, ham, chicken should be removed from the broth just before use, otherwise the meat will be dry and less tasty.
34. The meat retains juiciness, flavor and vitamins, it should simmer in a pan with a tight lid closed, occasionally pouring a little water.
35. To cooked meat was juicy, it should be left up to the filing of the table in its own broth in a saucepan with the lid closed.
36. In processing the meat can not be too long to beat his hoe, as this broken meat tissue and follows nutritious juice.
37. Grilled meat is tasty and soft if for an hour before cooking it with mustard oil.
38. The surface of the meat that was roasting in the oven, is a more fragile, and the meat juicier if you fry to water it from time to time with water and rub with a slice of lemon.
39. Roasted or boiled meat will be more tender, if during cooking sprinkle it with a small amount of brandy.
40. If, before frying, sprinkle the meat with powdered sugar, it formed tasty fried crust.
41. To roast pork was tasty and toasty, you must first make a sharp knife several deep cuts on the surface.
42. To roast the meat was juicier before applying it on the table, it is necessary to hold it a little over a saucepan of simmering water.
43. Fry patties and meat should only in well-heated pan with fat.
44. When frying meat or fish pieces should not be poured into the pan, a large amount of fat as meat and fish absorb fat and become very heavy on taste.
45. When warming up cooked meat to sprinkle it with cold water, put in a pan and heat over medium heat.
46. Dishes with sauce before serving to warm up for 30-40 minutes in a hot oven. They will get a special taste and aroma.
47. For cutlet mass use stale white bread, as fresh prepared cutlets gives nasty tack. And white bread increases the volume of products, absorbs escaping meat juices and gives splendor Minced meat, juiciness, softness.
48. When the chops and steaks are prepared from minced meat, bread soaked in milk or water before you add it to the stuffing should not be strongly pressing.
49. If the cutlet mass lay onions, it is recommended not to mince, and grate.
50. To minced meat does not stick to hands at cutting cutlets, you wet your hands with water.
51. To patties do not stick to each other and carve better, add to stuffing a little potato flour.
52. Steaks and chops become softer if 1-2 hours before cooking grease the surface with a mixture of vinegar and oil.
53. Steaks, chops and steaks should fry just before serving.
54. Burgers will be more tasty and juicy, if you put the cutting into the middle of each piece of butter.
55. If you add the mince for meatballs some sour cream, grated carrots or potatoes, burgers will be softer and more luxuriant.
56. You can not fry patties and cook for a couple. To do this, put them in a colander set over a pan of boiling water and close the lid.
57. Large piece of meat, poultry or game carcass every 10-15 minutes to baste in which they are fried.
58. Not to overcook the meat, placed in highly-heated oven, it must be covered with oiled paper.
59. If meat is burnt in fire, you need to cut the burnt part, clean the pan, add the broth, put the meat and continue braising, turning frequently.

<center> <a href="http://1recipy.blogspot.com/2013/03/tip-meat-products-processing.html">Tip Meat Products Processing by Chef Rara </a></center>

Tips For Cooking More Healthfully

Make A Healthy Food 

Here are some suggestions for healthy food confection that, in addition to highlight their flavor, also preserve its food value. 

foods provide nutrients to the man he needs. However, the way is prepared very important in perspective of a healthy diet. 

Since the discovery of fire that the man began to cook some of the food it consumes, improving its digestibility and altering its structure. 

Such changes may be beneficial or detrimental, being therefore necessary to know the most correct confectioner foods. 

We present some suggestions for healthy food confection that, in addition to highlight their flavor, preserve its  healthy food  value. 

Bake 

This type of cooking is very healthy confection. It should place the food least possible cut in boiling water and boil so that the intensity does not decrease during the cooking time. This strategy allows the exchange of nutrients in the water is low. 

Cooking in a pressure cooker with little water - just enough to cover  healthy food  - baked or steamed brings out the natural flavor of food and preserves its nutritional principles. 

Boil the potatoes in their skins prevents loss of vitamin C and enhances its flavor. 

The waters of cooking, because they are rich in nutrients that food drop out, can and should be used for grout - rice, pasta, soups ... 

A trick: adding a little vinegar, lemon juice or wine to the cooking water, the food will be stiffer, not risking to dispose (which may be fine, for example, in the case of fish). 

Roasting 

Meat and fish should cook with your own fat, so should avoid the addition of any fat during this type of culinary confection. If it is really necessary, it should be used lard or olive oil. 

Preparing a marinade time on the previous day, where (s) part (s) roasting should remain until such time being confecionada. The interior of the animals that are baked integers (fish, poultry or other) must also be tempered. 

The sauce used to baste the roast should be at own marinade. They cover up the pieces with aluminum foil until they are cooked - to "give color" to roast, you must remove it. If any (s) part (s) be burned must be rejected. 

Casserole 

This type of confection is similar to baking, but here, starts the process at low temperature. 

In a pan, joins onion, peppers and tomatoes, a little fat (or chorizo, for example) and some water leftover gravy or a stew. Then join the meat or fish, and only after they were half ready, add other  healthy food  (because they need less time to bake). 

Use leeks, cabbage white, flower and heart, or other greens enriches the dish at nutrition and flavor. Use of herbs adds pleasing palates and allows the use of very little or no salt. In this type of confection include the bib and stews that require less water. 

Fry 

the fritters The problem is a lot of fat using very high temperatures and the fat that is submitted. 

The elevated temperatures degrade the fats, transforming them into compounds harmful to health. These two reasons are more than enough in order to avoid this kind of culinary confection. 

However, it should be stressed in use frying oil, peanut oil or lard, at a constant temperature of approximately 180 ° - and while heating the fat to quit smoking. 

The potatoes should be cut as thick as possible and fish and meat should be lean. 

The dough for cookies, bait for cod or similar products should be rich in water and to prevent entry of fat. 

After frying, the food should be immediately placed on absorbent paper and you will get healthy food.

How To Natural Food Cooking

Any natural food cooking or warming affected the nutritional content of food. 

Nutritional Losses occurs for different reasons. Minerals are not destroyed but leached in boiling water. Vitamins are destroyed and leached but different amounts depending on the vitamin. When cooking a previously frozen product is slightly higher since the leach some degradation of the cell walls has already occurred. The energizing nutrients fat, protein and carbohydrates destroyed a negligible extent in normal cooking but rather may "increase" the water content of the food falls during natural food cooking.

  

Vitamins

The water soluble vitamins (B and C) are susceptible to oxidation by the action of oxygen, heat, light, and acidity. Food, comminution also play. The water-soluble vitamins are washed and dissolved in the boiling water. To take advantage of the leached nutrients, you can use the broth for sauce or soup or similar.

Leaching into the natural food cooking water makes you should cook food in as little water as possible, so that it barely covers. Other factors for an optimal treatment involves such a short time and temperature as low as possible. This applies regardless of cooking method such as boiling, microwaving, roasting or frying.

The estimated food in the "Search the nutritional content of food", factors used for loss of vitamins during cold and hot cooking. These figures are general and losses are dependent on the type of food. See Table Retentionsfaktorer.

The fat-soluble vitamins (A, D and E), these are mainly for degradation by oxidation. In industrial food production is often added an antioxidant such as vitamin C (E 300), or vitamin E to prevent oxidation. Antioxidants are substances which themselves easily oxidized and therefore protects for example, polyunsaturated fatty acids and vitamin A from oxidation. Antioxidants are found naturally in foods such as these are bioflavonoids, carotenoids and selenium. Antioxidants are often interact so that the total effect is greater than the effect of each of them. Especially in antioxidant-rich foods like fruits and vegetables, this synergistic effect particularly important and prominent. This is one of the reasons that it is better to eat fruits and vegetables than supplements.

When keeping warm is a further gradual reduction of the particular content of water-soluble vitamins. Keeping warm should be for as short a time as possible. Also the appearance, taste, smell and even affected by warming. For professional management Food Administration recommends a maximum of one hour Keep Warm potato and a maximum of two hours for other foods. For hygiene reasons, a minimum temperature of 60 degrees celsius held.

In some cases the natural food cooking and preparation to be positive for vitamins due to increased bioavailability. For example, plant-based foods with beta carotene, a precursor of vitamin A, making cooking that cell wall proteins relaxed and carotene in the cells can be released. Thus, it is positive to boil carrots. In the fermentation of vegetables is an increase of particular B vitamins according to the microbial synthesis.

Minerals 

The largest losses of minerals occurs through leaching and leaching into the extracellular fluid and cooking water if not boiling and freezing performed optimally. Potassium which are mostly found in the cell walls, is the most loss-sensitive.

Positive effects of natural food cooking can be that oxalic acid in spinach and rhubarb is released during cooking and blanching and thus prevented from insoluble calcium compounds formed. This increases the availability of calcium. Phytic acid present in many cereals and can bind including zinc, iron and calcium may be affected and degraded by the enzyme phytase on the foodstuff is subjected to processing such as germination, fermentation and fermentation.

Sensor Energy 

When preparing and cooking affected the absorption of fat, protein and carbohydrates usually in a positive way in that cell walls relaxed and the food increases bioavailability. For example, potatoes are in the uncooked state contains very little of the human absorbable energy. Only after natural food cooking or gelatinized starch granules gelatinise and may be broken down in the digestive tract.

Fat 

When the fat in the food in contact with oxygen starts a form of oxidative rancidity. Fat oxidation taking place during transport, storage, cooking and even during freezing. The process is slow but eventually gets the food inedible, namely when the polyunsaturated fatty acids have härsknat and formed free radicals. Subjecting the oil to high temperatures for a long time, e.g. in frying härskningen can be faster. Nutrient losses in this case means a loss of essential fatty acids, taste and smell occurs, however, much earlier. Antioxidants are used to fat oxidation will be reduced and the durability is improved. Loss of fat can also arise from rendering frying and boiling.

  

Protein

Factors affecting protein foods include boiling, frying, low pH (pickled herring) and high salt and sugar levels (burial). This effect leads to denaturation, which increases the availability of protein, namely amino acids become free. If denauteringen progress at too high a temperature and for a long time, or for heavy mechanical processing, the protein loses its water storage capacity. The fluid then leaks following minerals and vitamins and also water-soluble proteins, and the food is dry and hard. Some of the essential amino acids lysine and cysteine ??becomes disabled or unavailable for absorption. In bread baking destroyed 70 percent of the lysine in the surface layer, while only 10 percent of the giblets.

Carbohydrates 

Carbohydrates absorption depends on the distribution of starch, amylose and amylopectin in different foods. Generally, natural food cooking or other effects of the starch increases availability. Other carbohydrates such as sugars and degraded starch is digestible directly and additionally soluble in cold water. Any loss may occur by leaching.

At fermentation temperatures greater than 100 degrees (bakery) is some degradation and loss of sugars. In the latter case arises caramelization and the formation of Maillardprodukter on the surface of the bread, but the bread crumb is not affected.

When cooking starch has a tendency to form resistant starch. This occurs, for example starch during cooking and subsequent cooling of the rice. Resistant starch is formed even when the bread aging. Resistant starch is not broken down until the colon which makes it can be considered as dietary fiber.

Tips For Cooking Pasta, Cereals, Baked Goods

• Flour and dough . Fragrant fried pies are obtained if the dough except oil and add the melted butter fat.
• Dough will not stick to hands if they are lubricated with oil.
• Before kneading the dough, sift the flour: it enriches it with oxygen, and loosened. Dough will elaborate.
• Kneading the dough, do not pour out the flour into the liquid, and on the contrary, the liquid gradually pour in a thin stream into the flour and mix.
• Thin dough is difficult to pass on to a sheet. Sprinkle flour on the rolling pin and screw expand on baking - the dough breaks.
• Soft, sticky dough tegko roll and covered it with parchment paper. You can roll and a bottle filled with cold water.
• In nedosolenoe dough pour salt dissolved in a little water or milk, and a good Move.
• If too much fat, cakes are obtained vague, with a dense crumb.
• Do not grease the edge of the egg puff pastry - when baking initiatives and harden the dough will not rise.
• To cake turned bright yellow yolk with schipotkoy salt rub in the evening and leave overnight in a cool place.
• Do not put the cake in the oven hot, otherwise it will be hard on the outside, but inside - raw. Pre-warm the oven, but do not become hot, bake a cake on a low heat. Ready cake without removing from the mold, place the wet, cold towel, and he easily goes out of shape. The cold cake can not stand - it can settle.
• Do not slam the oven door - pie can settle.
• Pasta and spaghetti. Always use a large pot with at least 2.25 liters of water for every 225 grams of pasta, which added 1 tablespoon of salt. I recommend this to the amount of dry pasta (spaghetti or macaroni any other form) into two portions, a main dish (with sauce), and 4 drinks (110-175 g) as an appetizer. Before you drop the pasta, make sure that the water is boiling. Add the pasta as soon as possible, stir once to separate the noodles. If you are cooking long pasta, such as spaghetti, gently press on them, in water, they become soft and calm down in the pan. Place them around the perimeter of the pan.
• No need to cover the pan with a lid: the water boils again quickly, and if the pot lid Coverings such as blankets, all spilled on the stove. Set a timer - quality pasta cook for 10-12 minutes, but the cooking time depends on the type and quality of the pasta. Therefore, the only sure way to check whether the pasta - try them. Do it in 8 minutes, then 9, 10, and so on. This should be done only when you cook pasta for the first time this company. Then you'll know how long it takes. Sometimes you need to cook the pasta for a minute less, but hold on the fire for a moment longer with the sauce.
• Prepare a colander and when you start to drain pasta colander, rinse first with boiling water - it will warm it and prepare to hot pasta. Do not drain too well - a few drops of liquid should remain to the pasta is not dry. Place the colander with the pasta in a pan, so that it ran down all the liquid.
• Always serve pasta on warmed plates, so they were hot as possible when you apply them to the table. Spaghetti is best served with special tongs and always lift them high enough to separate one from the other portion.
• If pasta will be more prepared (eg casserole with cheese sauce), boiled half the normal time.
• Cereals and cereal. crumbly buckwheat not interfere.
• Boiled rice is white if the water add a little vinegar.
• A knob of butter, put into cereals during cooking, porridge gives a delicate flavor.
• For puddings using crisp or viscous mush.
• Burgers, burgers and casseroles made from viscous cereal, adding raw eggs in them.