Self-doubt hurts more than just Everyday life but also in the kitchen. To make your dishes always appetizing and delight loved ones, cook only with a positive attitude.

Whatever you do, do it with love, and then the result of any activity will be successful. And to feel even more confident in the kitchen, use culinary tips chefs.

Take note of these Useful tips and use them even for the most simple dishes, then you can create real gastronomic masterpieces.

1. If you need to add a light garlic flavor to a dish, but you are afraid to overdo it with a smell, rub the dishes with a clove of garlic before placing the food in it.
2. Experienced housewives will find a worthy use for beer: this drink with soy sauce makes an excellent marinade for meat, and a small amount of dark beer added when stewing vegetables will make the dish more delicious.
3. If you've oversalted the soup, don't despair! Place the grits in cheesecloth and dip them in the soup. During cooking, cereal will absorb excess salt.
4. Salt the liver at the end of cooking to keep it from being tough.
5. If the top of the cake sticks, cover it with a damp paper towel.
6. To cook crisp white rice, add a couple of drops of vinegar to the water while cooking.
7. When cutting a boiled egg, does the yolk crumble and stick? Dip the knife in cool water.
8. To make the broth clear, toss in an ice cube and bring to a boil.
9. Do not cover the beans while cooking or they will darken.
10. To make the minced meat tastier, finely grate raw onions or a little raw potatoes and add to the minced meat.
11. The beef will turn out soft and tender if you marinate it in mayonnaise for half an hour before cooking.
12. To prevent the eggplant from being bitter, chop it, sprinkle with salt and let stand. Then be sure to rinse the vegetable with cold water.
13. Almonds are easier to peel if they are dipped in boiling water for 3 minutes and then tossed in cold water.
14. To make sour cream perfect cream, add crude protein when whipping.
15. Throw a pinch of salt in ground coffee before cooking, and the taste of your favorite beverage will brighten.
16. Brush the meat with honey, brandy and water, or pomegranate juice to get a golden crisp.
17. Add to meat broth rinsed banana peels to keep the meat tender.
18. Dip the charlotte apple slices in flour so they don't clump together later.
19. Try using chopped nuts instead of breadcrumbs for a better taste.
20. The taste of food will be richer if the plate is warmed up before serving a hot dish and the dishes are cooled to serve a cold one.
21. Always give the cooked meat time to cool down and develop its full flavor.
22. The vinaigrette will be tastier if you add a tablespoon of boiled milk and a pinch of sugar.
23. To never go wrong with the amount of salt, do not hesitate to constantly taste the dish. It will also help you figure out the degree of readiness of the food.
24. To make the soup more appetizing and healthy, add a little carrot juice before removing it from the heat.
25. Make sure that the knives are always sharp, then the likelihood of injury when cutting food will be minimal, and cooking will become faster and more enjoyable.
26. The idea is to add some vanilla to vegetable salad seems strange, but it really tastes good!
27. Use lemon juice more often than salt and vinegar. The citrus flavor will not interfere with any meal, and the food will become healthier.

These valuable tips are sure to come in handy as you cook. Remember, you don't need to know all the recipes and have tons of food on hand to cook deliciously. Just love what you do.

All famous chefs have their little cooking secrets, we have collected them today in our article to help you improve your culinary skills.

Tips for Cooking and Storing Food

• First, read the recipe carefully before you start cooking.
• The most important thing is that before starting the cooking process, all products must be prepared - washed, cut, and then you can turn on the stove or oven.
• The butter should always be at room temperature.
• Put all the products on the table, then you will not forget anything.
• Keep your knives sharp at all times.
• If the recipe says: fry onions and garlic - do not do this together, as garlic needs to be fried much less time than onions. First, fry the onion until almost cooked, and then add the garlic.
• If the recipe includes shavings from any fruits (often lemon or orange shavings), it is necessary to rinse the fruits well, since the sprayed solutions from the trees are collected on the peel.
• When you cook pasta, the water needs to be salted when they boil.
  When cooking, take half a cup of the pasta soup and use it for the gravy.
• Add a little sugar to the dough for a crispy homemade pizza.
• To make the rice crumbly, add a few drops to the water during cooking lemon juice.
  If the recipe includes wine, and you didn't have it at hand, you can replace it with apple or carrot juice, the taste will be wonderful.
• To prevent the onion from turning black during frying, put a little salt in the oil before frying it, so the onion will not turn black. We continue our culinary tips we hope they really help you to improve your skills.
• Exceptionally tasty fried egg... Before removing the fried egg from the pan, add a little balsamic vinegar or white wine, leave in the pan for 1-2 minutes and pour over the resulting gravy over the egg.
• Deep-fried potatoes. Peeled, chopped potatoes. Dip it in a bowl of water and lemon for about 30 minutes. Discard in a colander, add a little salt, the potatoes are ready to be crispy and beautiful to look at.
• Boiled potatoes will be much tastier if you add a little milk to the water during boiling.

How to store food

We continue our culinary tips to help you always prepare with quality fresh ingredients.

• Often fresh vegetables wither quickly, even if kept in the refrigerator. If lettuce leaves, parsley, dill, and so on look sluggish, do not throw it away, but immerse it in very cold water for 40 minutes.
• To prevent bananas from turning black, store them in a dark paper bag.
• To give fresh look For wilted vegetables such as celery carrots, place them in a bowl of cold water and refrigerate for 45 minutes before cooking. They will appear as soon as they come from the garden.
• If the tomatoes on the salad are very sour, add a little finely chopped carrots and a little sugar to the salad.
• Almost all legumes are stored for 1 year. How do we know when we buy legumes by weight that the year has not passed yet? The best method is to take a bite. If the beans are cracked like candy, then the expiration date has already expired. If it breaks slightly when bitten, it means fresh.
  Often, we throw away legumes because the worms started. To avoid this, add salt to the beans. This way you will keep them clean.
• Before we cook the beans, we soak them in advance overnight. Double serve when soaking, use 1 serving, refrigerate the second, and you won't need to soak the next time, but you can cook right away.
• To prevent the cheese from drying out, boil the milk with a little salt. When the milk has cooled, dip the feta cheese in it and send it to the refrigerator. This will keep it fresh for a long time.

How to preserve vitamins

1. Foods such as meat, chicken, eggs and so on are very dangerous to eat raw. On the other hand, we all know that when cooked, these foods lose a significant portion of their nutrients.
2. Vitamins such as K and B are very stable and will always be preserved during preparation. Vit. A, E, D are very tender, and in order to preserve them, we cook these products in the smallest amount of oil.
3. To reduce the loss of valuable vitamin C, cook fruits and vegetables in as little water as possible. This will shorten the cooking time, thereby preserving the vit. WITH.
   Use boiled vegetables it is necessary immediately, since after 24 hours they lose 50% of their nutrients.
4. Carrots and potatoes, boiled in their skins, retain up to 65% Vit. WITH.

5 foods we don't eat right

Kitchen secrets that chefs know will help you cook better.

• Ideal cooking of vegetables - steamed, boiled in some cases can damage the valuable vitamins that make up them.
• Steamed broccoli loses almost all of the vitamins that can help fight cancer. This also applies to cauliflower. It only takes 4-5 minutes to steam these products in order to preserve all their invaluable properties.
  Strawberry. Mistake: Chopping strawberries before eating. That's right - eat it whole. Cut strawberries lose up to 12% Vit. WITH.
• Tomatoes. The mistake is to eat it raw. That's right - to cook. Tomatoes contain properties that reduce the risk of stroke and prostatitis in men, therefore, at cooking temperatures, these substances are enhanced.
• Frozen products. Error: we usually try not to use them. That's right - to use. Many believe that fresh food contain more vitamins than frozen ones. But this is not the case. Scientists have shown that in two out of three cases, frozen fruits contained more vitamins than fresh ones. This is due to the fact that a long storage path, while fresh vegetables and fruits get to our table, saves them from many useful components.
• Therefore, city dwellers who do not have their own gardens need to use frozen vegetables and fruits in the off-season, which are frozen fresh and contain many useful substances. Conclusion - in winter it is better to buy frozen carrots than fresh ones from the counter.

Do you dream of learning how to cook deliciously and fight on the spot guests and home exquisite dishes?

To do this, it is not at all necessary to spend in the kitchen 24 hours a day.

To cook deliciously, you need to approach business with a soul and a certain amount of inspiration. And also know useful culinary tips that smart housewives and professional chefs of fashionable restaurants willingly share.

In today's article, new ones await you. culinary secrets and tricks to help you level up your culinary skills.

♦ How simple clear vegetables from seeds? To do this, use a completely unexpected device - a special ice cream spoon. Its slightly pointed edges will help you get rid of the seeds with ease.
This technique is relevant for cucumbers, zucchini, pumpkin and many other vegetables.

♦ How rid the dish of excess fat... Have you prepared a dish, but it turned out to be too fatty and rich? Do not rush to get upset and give up at dinner.
Take an ice cube and wrap it in a paper towel. Run the ice over the surface of the dish. Ice attracts excess fat like a magnet. And he, in turn, remains on the napkin.

♦ How reheat the baked goods correctly. If you are going to reheat baked goods (for example, pizza) in the microwave, then there is a risk of drying them too much. To avoid these negative effects, place a glass of water next to it. The evaporated moisture will help keep the food from drying out.

♦ How to post butter dough on a baking sheet... The baking sheet on which the pastry is baked does not need to be oiled, it is better to slightly moisten it with water.

♦ How soften yeast dough ... Add 2-3 pcs to the yeast dough. finely grated boiled potatoes. This will give it softness and airiness.

♦ Walnuts acquire a pleasant hazelnut flavor if they are lightly calcined in the oven before use.

♦ How to do it right store peeled nuts. Nuts are a valuable source of important vitamins and minerals. They contain antioxidants that increase the overall tone of the body and strengthen the immune system.
It is important to know how to properly store this product. If shelled nuts are kept at room temperature, they will taste rancid over time.
Place the nuts in an airtight container and freeze. This will help keep them all beneficial features and good taste.

♦ How eliminate unpleasant odor... In the process of cooking, we are faced with the most different products... Some of them, for example, fish, are very odorous and leave a not very pleasant smell on the hands, which is not so easy to get rid of. Rubbing baking soda or lemon juice on your hands and rinsing under warm water should help.

♦ How to cook crispy cucumbers... To make the pickled cucumbers crunchy, add amaranth leaves to the jars.

♦ If planting greens, put it in a glass of water, after adding vinegar to it.

♦ How store greens. Greens decorate any dish and give it a unique taste and aroma. Unfortunately, the shelf life of parsley, leeks, dill and other greens is not that long. How to prolong the life of herbs? Freeze herbs in ice cube trays with water or olive oil.
And then just add a couple of these cubes to the dish.

♦ How clean cast iron dishes. Cast iron cookware is practical and convenient. To keep it in good condition, it is important to clean it properly. Do not use household chemicals - this can lead to rust. Wash cast iron dishes with salt.
By the way, salt will also help eliminate the obsessive smell of spices.

♦ New frying pan must be calcined with fat and then rubbed with salt.

♦ You can easily and simply replace mayonnaise with sour cream by adding to it the pounded yolk of a hard-boiled egg and a teaspoon of mustard.

♦ How keep recipes clean... Cookbooks are not uncommon in the kitchen. Many of the hostess's recipes are drawn from them. Such books often look very beautiful, and you don't want to get them dirty at all. However, the creative process of food preparation is characterized by a number of costs in the form of food waste, drops of water and other liquids, and dirt.
How do you keep your cookbook looking perfect? Use a trouser hanger, open the book to the page you want, and secure the clamps.
Hang the hanger over a cabinet handle or other suitable structure.

♦ How return the shine to the dishes. Shiny crockery is the face of the kitchen. To restore the original shine of chrome dishes, wash them with a solution of vinegar and water.
If this is an ordinary dish, not an electric kettle. you can even soak it in this solution overnight.

♦ How to cook properly minced meat for cutlets... Do not add to minced cutlet fresh bread - this will add stickiness to the cutlets. Soak stale White bread in cold water or milk, and combine with minced meat without squeezing.

♦ The cutlets will be soft and juicy, if, after frying, they are put in the oven for a few minutes.

♦ How oven muffins without molds... Wanted delicious pastries, but no muffin or muffin molds? Do not despair. Their absence should not prevent you from enjoying delicate and airy pastries.
Build custom baking paper tins.
By the way, parchment can be a cool decoration for your table at the same time if you serve cupcakes right there. Use your imagination and skillful hands.

♦ To the cookies in the oven are not burnt, you need to pour a little salt under the forms.

♦ How return wooden utensils to working order... Wooden dishes are stylish and beautiful. To keep it that way at all times, it is important to clean it properly.
Wooden spoons and shovels lose their appearance over time and acquire a not very pleasant smell. If you feel sorry for throwing them away, then try boiling them and drying them in the sun. Such a simple technique will give them a second life.

♦ How to cook crispy meat. If you want a baked bird or rabbit to have a crispy crust, brush it with sour cream or mayonnaise before putting it in the oven.

♦ How cook pasta. There is nothing difficult in preparing this dish. However, while waiting, it is so easy to miss the moment when the water starts to overflow.
Place a wooden spatula or spoon on top of the pot. The tree will not allow water and foam that has risen to overflow.

♦ As with makecrisp potatoes. To get a crispy dry crust on deep-fried potatoes, dry them with a napkin or towel before frying.

♦ To the salt was dry and crumbly, put 2-3 rice grains in the salt shaker, which absorb moisture.

♦ How peel the onion correctly. Onions are a killer vegetable that makes everyone cry. If you have a particularly sensitive mucous membrane of the eyes, then this process is quite difficult to survive.
If you are going to expose the bow heat treatment, then before chopping it, place the vegetable in the freezer for 30 minutes and forget about tears.

♦ How easy to grate cheese. For the preparation of many dishes, grated cheese is used. What if the cheese was at room temperature, became soft and does not lend itself to grating at all?
Place it in the freezer for 30 minutes. The cheese will harden, which means it won't stick to the grater and will become more crumbly.

♦ How to do it right cook meat. Boiled meat will turn out juicy if you put it in boiling water. big chunk and then cook for a very small fire... To make tough meat softer, soak it for 2-3 hours in water to which vinegar or lemon juice is added.

♦ Older beef will become softer and will cook faster if you rub it with mustard a few hours before cooking, and rinse with cold water immediately before cooking.

♦ When stew meat, add only hot water or broth. Cold water will make the meat tough.

♦ When fry schnitzels or chops, remove all veins first. When frying, the veins curl up and make the meat shapeless.

♦ How save burnt dish... If the dish is burnt, put the pan in cold water, the burnt sticks to the bottom. After that, you can pour the food into another bowl.

♦ On the kitchen it is recommended to have at least 3 table boards: for processing raw food, for ready-made food and for cutting dough.

♦ How squeeze the most juice out of citrus fruits... Do you like fresh juices in the morning? Then it will be useful for you to know how to squeeze the most juice from oranges and other citrus fruits. First chill the fruit well and then microwave it for 15-20 seconds. Enjoy a cool drink!

♦ To don't spoil the whole lemon, and take a little juice from it, pierce it with a knitting needle or a thick needle, and squeeze out the required amount of juice.

♦ How fast beat sour cream... For sour cream whipping better, add raw egg white to it.

♦ Egg yolks are ground with sugar in china in a warm place. Vice versa, proteins, like cream, whip well in a cold place.

♦ If you add a little milk to the sour cream, it will not curl in the gravy.

♦ How easy to peel eggs. It will not be difficult to peel the eggs from the shell if you add a small amount of baking soda or vinegar to the water during cooking.
These substances penetrate into the shell, which then simplifies the process of separating it from the egg white.

♦ If boiled eggs should be cut into thin neat slices so that the yolk does not crumble, you should moisten the knife in cold water.

♦ How skillfully handle cling film... The cling film is an irreplaceable attribute in any kitchen. Don't know how to handle her dexterously?
Take on the advice of renowned chefs: store cling film in fridge. When cold, it is much more obedient and less sticky to hands.

♦ How boil rice crumbly... Pour a tablespoon of vinegar into the water in which the rice is cooked - and rice will become snow-white, crumbly.

♦ Rice will not boil down or stick together, if the water in which it is boiled, add a couple of tablespoons of cold milk.

♦ During cooking rice should not add sugar- this hardens the rice.

♦ To the rice turned out to be white and crumbly, pour it into boiling salted water without fail, adding a few drops of lemon juice or citric acid dissolved in water. Do not cover the dishes in which the rice is boiled.

♦ There are several opinions on how cook rice correctly... Many cooks pour rice into a saucepan, pour it with cold water so that if you lower your middle finger and touch the surface of the rice, then the water should reach its middle.
Put a pot of rice covered in water on the fire. Close tightly with a lid that must not be opened until the end of cooking.
For more details see

♦ To rice soup was not cloudy, boil the rice for a couple of minutes in boiling water, put it on a sieve and only then add to the broth. The same goes for homemade noodle soup.

♦ After chopping the cabbage for the filling, first pour over boiling water, and then pour cold water for a minute. Squeeze well and fry in a pan. Then cabbage will not fade does not turn brown.

♦ In order for n make the salted soup edible, dip raw potatoes in it and boil for a few minutes. It will absorb excess salt.

♦ Mustard diluted with milk instead of water, it is much better preserved, does not dry out.

♦ The bread does not stale for a long time, if you put a piece of raw potatoes in a bread bin next to it.

♦ Fresh bread is easy to cut into thin slices, if the knife is dipped in boiling water for one or two minutes.

♦ A pinch of salt added to coffee before the end of brewing, gives the drink special taste and aroma.

♦ 2 sugar cubes, previously dissolved in a little vinegar, can replace white wine in the sauce.

♦ For from mold you need to put a little dry mustard on the lid.

♦ Chum salmon caviar, pressed, granular will not dry out for a long time, if you pour a thin layer on top of a jar of caviar vegetable oil and cork tightly.

♦ For preservation of taste, aroma and color fresh berries when cooking jelly do not boil juice squeezed from berries. Boil only squeezed berries filled with water and add sugar and starch to the resulting syrup. Pour the juice into the finished jelly when it is removed from the heat.

♦ Beets take a very long time to cook- 3-3.5 hours. And you can cook it for only an hour, then remove it from the heat and put it under the stream for 10 minutes cold water... The beets are ready.

♦ Beans and peas don't need to be soaked b, if during cooking every 5-7 minutes add a tablespoon of cold water to the pan. In addition, in unsalted water, they boil better and faster.

♦ If needed boil potatoes faster- add a little butter to boiling water.

♦ The vinaigrette will acquire a delicate and pleasant taste., if you pour 1 tbsp into it. spoon of milk and add 1 teaspoon of sugar.

♦ Acid slows down the cooking of vegetables, so vinegar, citric acid, tomato puree, tomato paste and fresh tomatoes add at the end of cooking when the vegetables are almost done.

♦ If you need to add raw salad onion, you need to finely chop it, put it in a colander and pour over with boiling water. The onion will taste better as the bitterness will go away from it. To prevent the onion from burning and have a golden color, before frying it must be rolled in flour or sprinkled with sugar.

♦ If wet semolina cold water, and then pour boiling water, it does not form lumps.

♦ A few drops of vegetable oil added to the water where it is boiled dry beans will make them softer and tastier.

♦ To worms and weevils did not start in flour and rice, you need to put a few cloves of garlic in each bag of flour or rice. The upper covers of the slices cannot be damaged - the garlic rots from this.

♦ Soft sticky dough rolls out easily if you cover it with parchment paper.

♦ The dough, when not very coolly mixed, always sticks to your hands.... But it rolls out well with a bottle filled with cold water.

♦ Bread yeast will last much longer if buried in flour or fine salt.

♦ The dough will rise evenly if you stick a few sticks of pasta into it.

♦ It is not recommended to roll out the dough over the entire area of ​​the sheet. I am. It will bake better if there is free space on the sheet on all sides.

♦ If you bake fruit pie, then the dough must first be sprinkled with white breadcrumbs, and then put the fruit - the breadcrumbs will absorb moisture.

♦ To destroy in the kitchen the smell of cooking, sprinkle some salt on the hot burner.

These useful tips in cooking will be useful for young housewives who are just learning culinary wisdom. Although it is possible that experienced housewives will take some notes from them.
Based on materials

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I propose to adopt thirteen hard-won culinary techniques that can be used not only by a novice hostess, but also by experienced cooks.

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Increase Citrus Juice Yield with Microwave

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Heat the lemon (or other citrus fruit) for microwave oven within 20-30 seconds. Then press down with your palm and roll it over a hard surface before cutting it in half. The fruit will become softer and it will be much easier to squeeze out the juice.

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Remove excess fat from soup or roast with ice cubes

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Toss a few ice cubes into prepared soup or stir-fry. Caked and hardened balls of fat will rise to the surface where the ice pieces have fallen, and you can easily remove them with a regular spoon.

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Another way to achieve a similar result is to first leave the cooled cooked soup or roast in the refrigerator for a while. The fat will rise to the surface and harden, it can be easily removed and then reheated.

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How to get rid of sand from mussels and shellfish

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Cover the mussels and clams with water, adding a few tablespoons of flour
They will open the doors and come out to eat the flour and thus leave all the sand and gravel inside. Leave them in water for thirty minutes for best results.

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Toss a pinch of salt on a cutting board before shredding herbs

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The friction and weight of the salt will keep the greens from sticking to the surface of the knife and spreading across the board. By the way, this method is good for rosemary or thyme, but, for example, basil should only be torn by hand.

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How to fry meats that are crispy and avoid splatter when frying

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Dry meat or seafood before frying in a pan
Use a tissue to remove all moisture from the surface of the meat. This will prevent excess steam (or worse, splashing) from coming into contact with the hot surface of the pan. Moisture or steam also inhibits the caramelization that well-cooked grilled meats owe their mouth-watering crispiness to.

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How to cook crumbly rice

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Rinse the rice before cooking to avoid clumping
Place uncooked rice in a strainer or colander and rinse under running water until translucent. This will help remove unnecessary starch that is causing the rice to stick together during cooking. This will make it easy to get crumbly cooked rice.

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Freeze excess cooked rice

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After you've cooked a large pot of rice, refrigerate the leftovers, place them in a microwave container, and freeze. When the rice is needed again, simply pour a couple tablespoons of water into the container, cover with moistened napkins and microwave for 1-3 minutes, then stir. Repeat the treatment if necessary until the desired temperature is reached.

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Moisten your fingers with water to remove the eggshell

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Getting pieces of shells into the yolk is the most unpleasant thing that can happen when cooking fried eggs. However, if you wet your fingers with water, it will be easy to remove without destroying the yolk shell and maintaining a positive mood before eating.

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Never defrost steaks

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Remember: Not only will a frozen steak taste better after frying than a previously thawed one, it will also cook more evenly and lose less moisture while remaining juicy.

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Grind hardened brown sugar with microwave and water

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If your brown sugar has turned to stone, this problem has a simple solution. Place a lump of sugar in a container, sprinkle with water and microwave for thirty seconds. Repeat this procedure, checking every thirty seconds until the sugar is crushed.

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In the future, to avoid this problem, store sugar in an airtight container or container with a tight-fitting lid.

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Peeling garlic is easy after microwaving

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Place the head of garlic in the microwave for ten seconds. When you take it out, the swollen, wet husk will simply slide under your fingers as if by magic.

This article is intended for those who do not just consider themselves a good housewife or host, but for those who are really in love with cooking and call it art. Many people know how to cook tasty, but only a few can make "candy" from ordinary ingredients. It is these people who are constantly developing, exploring new technologies, sharing experiences and experimenting.

If you are one of them, then these tips are for you. With them, you will learn to cook easier and faster. And also improve the taste familiar dishes... Take note!

1. Don't throw away the stems of some herbs, such as parsley and cilantro. Use the leaves and put what remains in a plastic container and refrigerate. If necessary, add the stems, collecting them in a bunch and securing it, in soups, stews and other dishes. Do not forget to get them at the end of cooking.
2. Front cooking cutlets mince must be beaten off. When beating, the meat fibers soften and the protein in them forms a kind of threads that make the minced meat homogeneous. In addition, after beating, the meat secretes juice better, and the cutlets form a crust on the outside, but inside they remain juicy and tender. Shape the minced meat into a tortilla and toss it on the table or cutting board. Gather the minced meat again and shape it with your hands. Repeat the procedure until the cake stops cracking on impact.
3. Chefs recommend herbs such as thyme and rosemary to be added in bunch when cooking. At the end, they can be easily removed from the pan. This will save you time.

   

4. “Salt dishes from above. This will distribute the salt evenly, ”recommends Chef Jamie Bissonnette.

   

5. Cut the food slightly diagonally into slices. The taste and texture of the dish will turn out to be extraordinary. And the products themselves will look more aesthetically pleasing.

   

6. To maintain and improve appearance rice, cereals are usually glazed: covered with a mixture of talc and glucose. Therefore, to remove these components, the rice must be rinsed in 7 waters until the water becomes clear.

   

7. To cook the rice properly and evenly, keep the lid tightly closed. If the lid is not tight enough, cover the pot first with aluminum foil and then cover the top with the lid. After cooking, let the food stand for 10-15 minutes.

   

8. If you are cooking, first cook an egg in a skillet. According to the chefs who work in Chinese restaurants, so that nothing sticks to the dishes during frying, you must first do such a simple procedure.

   

9. Use it - it's healthy, and when cooking on it, nothing sticks to the pan. By the way, it's very easy to make it. For convenience, you can cook it for future use and freeze it. It will be stored in the freezer for up to 3 months.

   

10. The chicken must be bandaged before baking. The bandaging helps to bake all parts of the chicken evenly. After baking, it will look neat and attractive on the table.
11. Crack the eggs on a flat surface to keep the yolks intact, such as on a cutting board and not on the edge of a plate or cup.