Source: Internet

Now that we’ve explored how to keep our homes clean and tidy using simple and effective methods, it’s time to turn our attention to the kitchen—the heart of every home. In the next part of the series “That’s How Grandma Did It! Small Practical Tips,” we’ll dive into the world of kitchen hacks that not only make cooking and food storage easier but also save you time and effort. From keeping food fresh to easy ways to care for kitchen utensils—there’s a lot to learn. Stay tuned for more inspiring tips!

Flour: If you sift the flour beforehand, it will be aerated, making it fluffier and improving its quality.

Broth:

1. If you want your broth to be rich and nutritious, place the meat in lukewarm water. To keep the meat juicy and flavorful, add it to boiling water.
2. Clarify the broth as follows: Whisk 2–3 egg whites with a little water and lemon juice or wine until frothy. Gradually pour them into the boiling broth and bring it back to a boil. Remove from the heat. After about 30 minutes, strain it through a fine-mesh sieve.

Mushrooms:

1. Do not soak the mushrooms in water; instead, wash them as quickly as possible under a gentle stream of water. It’s best to use a toothbrush.
2. Place the washed mushrooms in water with vinegar to prevent them from turning brown.

Vegetables:

1. Vegetables should be thoroughly washed before use. Add salt to the water; this reduces the loss of minerals and removes any insects or snails that may be present. Then rinse them under running water.
2. Sauté fresh vegetables in just a little water, enough to prevent them from burning. Otherwise, they lose their flavor, color, and nutritional value.
3. Radishes will stay fresh longer if you submerge their leaves in water. If you’ve cut them into “rosettes” for decoration, soak them in ice-cold water to make them “bloom.”.
4. To revive wilted leafy greens, soak them in lukewarm water with lemon juice added.

Potatoes:

1. Peeled potatoes turn brown when exposed to air, and in water they quickly lose their starch and vitamins. If you do need to store them for 3–4 hours, place them in a plastic bag, tie it tightly, and put it in the refrigerator.
2. Potatoes should be boiled in a tightly covered pot over low heat in a small amount of water or steamed.
3. Before frying, pat the sliced potatoes dry or coat them lightly in flour. The oil should be very hot and should cover the potatoes.
4. Fresh potatoes are easier to peel if you soak them in salted water for 10 minutes.
5. To prevent frozen potatoes from becoming starchy, soak them in water for a while.

Lemon:

1. To get more juice, roll the lemon on the counter while pressing down firmly with your palms, then place it in hot water or in the oven for 1–2 minutes.
2. A cut lemon will stay fresh longer if you place it on a porcelain plate so that the cut surface lies flat against it.
3. Lemons with bright yellow skin and large pores are more tart.

Onions:

1. Onions are sliced, finely chopped, or grated depending on the dish being prepared.
2. First, cut the onion in half, then peel it. This is faster and easier.
3. If you “cry” when cutting onions, here are a few tips: Once you’ve peeled the onion, place it in cold water or in the freezer compartment of the refrigerator. Place the cutting board and your hands inside a large plastic bag with openings on both sides. Put on swimming goggles.
4. Chopped onions mixed with a little oil and placed in a covered glass container can be stored in the refrigerator for a few days.
5. Separate thinly sliced onion rings and toss them in red pepper flakes and finely chopped dill or parsley. Use them to garnish salads, sandwiches, and cold appetizers.

Meat:

1. Rinse the meat very briefly before cutting it. Otherwise, some of the natural juices will leach into the water. If you’re frying or grilling it, pat it dry with a clean towel after rinsing. This will help it retain its nice color.
2. To easily slice the meat into thin strips, place it in the refrigerator for 1 hour.
3. Lean meat will taste better if you lard it with bacon. Let the bacon freeze in the freezer compartment, then cut it into thin strips with a sharp knife. Larding will be easier if you thread the cut bacon strips with your fingers dipped in salt. When roasting, lean meat can be covered with thin slices of bacon (smoked pork belly).
4. Before putting the meat in the oven, blanch it for 5 minutes in boiling water. This will prevent it from “shrinking” and make it more flavorful.
5. Marinate meat from an older animal for 20 minutes with 1 tablespoon of rakia or 1 glass of cognac. It won’t retain the smell of alcohol, but it will become tender and juicy and will cook faster.
6. Unaged meat from a freshly slaughtered pig is not suitable for roasting. If you do decide to roast such meat, pour 1 cup of rum or cognac over it.
7. Lamb will lose its distinctive odor, and veal will take on a very savory flavor if you spread a thin layer of mustard on it a few hours before placing it in the oven.
8. Roasted or braised meat should be sliced while cold to prevent it from falling apart. Pour warm sauce over it.

Milk:

1. If the milk has scorched, the unpleasant smell will disappear if you immediately transfer it to a clean container and cover it with a damp cloth. Bring it to a boil again.
2. Curdled milk makes delicious cottage cheese. Once it cools, pour it into cheesecloth and let it drain.
3. If you want to get more cream from the milk, warm it slightly—just enough so you can hold your finger in it—and immediately submerge the container in cold water. Change the water several times.

Fish:

1. The fish won’t have an unpleasant muddy smell if you pour a little vinegar into its mouth.
2. Rinse the fish quickly under running water. Season it with salt, sprinkle it with lemon juice, and let it sit for 30 minutes.
3. Fry the fish in very hot oil for 4–5 minutes on each side over medium heat. Dip the fish beforehand in a mixture of equal parts cornmeal and wheat flour and a little red pepper.
4. When boiling fish, add 1 cup of fresh milk to the water.

Salad: If the cucumber salad tastes bitter, it means the cucumbers weren’t peeled properly. The bitterness is concentrated at the tip. If you start peeling from there, the knife will spread the bitterness throughout the entire cucumber. So first cut off the tip, and then use a different knife to peel it.

Pressure Cooker:

1. When cooking in a pressure cooker, keep in mind that all ingredients should be added at the same time, but they shouldn’t take up more than two-thirds of the cooker’s capacity. They are cooked in less water because almost none of it evaporates, thus preserving their vitamin content. Cooking time is measured from the moment it comes to a boil (steam begins to escape through the main valve). After turning off the power, cooking continues for about another 30 minutes.
2. To preserve the appearance and flavor of the dishes, transfer them to an enameled or heat-resistant container immediately after cooking in the pressure cooker. The pressure cooker should be washed and dried immediately. The valve should be rinsed under running cold water.

Dough:

1. Properly risen dough should double in volume. Rising time varies and depends on the quality of the yeast, as well as the temperature of the ingredients and the room.
2. Place the risen dough (for flatbread or Easter bread) in a cold oven, set the oven to 150°C, and bake until done.
3. Dough absorbs strong odors. If you’ve baked fish or a heavily spiced dish in the oven, be sure to air it out thoroughly beforehand.
4. To check if the dough is done, insert a toothpick into the center; when you pull it out, no dough should stick to it.

Garlic: has a very strong odor, and sometimes it’s enough just to lightly rub it on the meat or the sides of the dish in which the meal will be prepared.

Chocolate: When melting chocolate, first coat the bottom of the pot with a little butter—this will prevent the chocolate from sticking.

Eggs:

1. To check if the eggs are fresh, place them in a bowl of salted water (120 g of salt per 1 L of water). Very fresh eggs will lie flat on the bottom. The older they are, the higher they rise in the solution. Eggs older than 30 days float to the surface with the blunt end facing up.
2. Eggs should be stored in the special compartment of the refrigerator with the pointed end down. They should not be washed, as this removes the protective shell. However, washing is required before use.
3. Never use eggs straight from the refrigerator for baking! Let them sit at room temperature for a while.
4. If you only need the egg white, poke small holes in the shell at both ends of the egg, and the white will flow out immediately. The yolk can be stored for several days (in the refrigerator).
5. If you’re not sure you’ll be able to make mayonnaise, try this: spear half a raw potato with a fork and stir it into the salted egg yolks (the starch helps them thicken). Add the oil drop by drop. Once the mayonnaise starts to thicken, you can continue with a mixer, pouring the oil in a thin stream. If you’re using a mixer, you can add 1–2 egg whites to the thickened mayonnaise. Continue beating until they’re fully incorporated. This will make the mayonnaise lighter and fluffier.

If you’re already inspired to make your daily life easier with these handy tips for the home and kitchen, there’s something else interesting coming up! In the next post, we’ll focus on making the right choices when shopping for your home—from coffee makers and refrigerators to air conditioners and other essential appliances. I’ll share helpful tips on how to make an informed choice and invest in quality appliances that will last you a long time. Don’t miss out—be sure to join us!