Why add sugar and carbonated water to minced meat and other world housewives tricks

The experienced hostess has enough experience and knowledge to prepare a delicious dish from any available products. She always knows that and cook upWhat tricks to use at this particular moment and what subtleties to consider.

An inexperienced person in kitchen affairs can only dream of reaching this level. After all, if you learn solely from your mistakes, then such a study will take more than one year.

We're in the newsroom. "Site" I am sure that any cook should take the advice of experienced hostess and test them in practice. Especially since there are sometimes so worth life hacks that you want to write them out, insert them into a frame and put them in the kitchen in a prominent place.



Some of the tricks below look quite controversial. However, many people have tried them in their own kitchens and confidently claim that the use of this really is. Although there are opponents, too. All that remains is to double-check everything to draw your own conclusions.

1. Cheese cheeses are more lush and tasty if you add a little vegetable oil to cottage cheese, flour and eggs.
   
   
   
   
2. You can make borscht or shy more saturated if you boil a whole potato here, and then stretch it right in the pan.
3. So that the cold from any meat always turns out to be thick, you can use skins from lard. They can be cut when cutting meat and frozen. And when cooking cold, just add to the pan.
4. Some housewives advise not to rush to part with yellowed or winded fat. Instead of discarding such lard, it is better to pass it through a meat grinder, grind in a mortar with garlic and add as a dressing to the borsch before the very completion of cooking. The taste is unforgettable!
   
   
   
   
5. When baking an open pie with berry or fruit filling, the juice often turns out to be on the grit, where it burns. You can avoid this with a clever trick: stick a few pasta tubes into the cake so that when baking, the juice rises vertically over them, but does not splash out on the pan. Put the pasta away in the finished baking.
6. So that the rice cereal does not start bugs, just place here 3-4 metal plugs from bottles.
7. You can get rid of the unpleasant smell in the refrigerator if you put half of the onion there.
   
   
   
   
8. If the house has pickles, then try to add a little dry mustard to the brine. This will make the cucumbers taste better, and they will last longer.

When storing spices, you should remember that they are afraid of light, high temperature and high humidity. Therefore, it is better to choose tightly closed opaque cans for storage (ceramic or porcelain cans). Remember that containers should not be placed next to the stove. You can not also add spices to a boiling dish directly from the jar, because the spices are soaked in steam and will soon deteriorate. To make the meat boil faster, you can add a clean banana skin to it. The result is really surprising, because the meat becomes softer and juicier.



In the container where you're going to stew the meat, add a sprig of cherries. This will give the final dish an amazing aroma and diversify the taste of meat. Poultry for cutlets, chebureks or bleach can be done better by adding a little sugar (no more than a tablespoon per kilogram of minced meat). The recommendation says this will make the final product more juicy. You can add a little carbonated water to the mince so that the products are both juicier and lush. And adding (in addition to spices) a little dry celery, you can improve the taste of the meat itself. Before frying small fish, several small transverse incisions should be made on each side. As a result, small bones when frying simply disappear and eat such a fish is a complete pleasure.





Of course, there are many culinary tips, but we tried to select really interesting ones. If you’ve tried any of these hacks, don’t forget to share your experience. Was it possible to achieve the desired result?