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Now that we have already looked at how we can keep our homes clean and tidy with simple and effective methods, it's time to turn our attention to the kitchen - the heart of every home. In the next installment of the Grandma Did It! Small Practical Tips.", we will dive into the world of small kitchen tricks that not only make cooking and storing products easier, but also save you time and effort. From keeping foods fresh to easy ways to maintain kitchen utensils, there's plenty to learn. Stay tuned for more inspiring tips!

Flour: If you sift the flour beforehand, it will be enriched with air, making it fluffier and the flour better quality.

Broth:

1. If you want your broth to be strong and nutritious, place the meat in lukewarm water. To keep the meat juicy and tasty, put it in boiling water.
2. To clarify the broth, whisk 2-3 egg whites with a little water and lemon juice or wine. Gradually pour them into the boiling stock and bring to the boil. Pull to the end of the stove. After about 30 min, strain through a thick sieve.

Mushrooms:

1. Do not soak the mushrooms in water, but wash them as quickly as possible under a thin stream. It is a good idea to use a toothbrush.
2. Run the washed mushrooms in water and vinegar to prevent them from darkening.

Vegetables:

1. Vegetables should be washed thoroughly before use. Add salt to the water, this reduces mineral loss and removes trapped insects, slugs. Then rinse under running water.
2. Stew fresh vegetables in very little water so they don't burn. Otherwise, they lose their flavor, color and nutritional value.
3. Spears will stay fresh longer if their leaves are submerged in water. If you've cut them as "rosettes" for decoration, dip them in ice-cold water to "bloom".
4. To refresh wilted leafy greens, dip them in cool water to which you've added lemon juice.

Potatoes:

1. Potatoes turn white in the air and lose their starch and vitamins quickly in water. If you still need to keep them for 3-4 h, put them in a plastic bag, tie it well and put it in the fridge.
2. Cook the potatoes in a tightly covered pot, over low heat in a little water or steam them.
3. Before frying, dry the cut potatoes or roll them in a little flour. The fat should be well heated and should cover the potatoes.
4. You will peel fresh potatoes more easily if you soak them for 10 minutes in salt water.
5. To prevent sweet potatoes that have frozen, soak them in water for a while.

Lemon:

1. To get more juice, roll the lemon on the table by pressing it hard with your palms, then put it in hot water or in the oven for 1-2 min.
2. A cut lemon will stay fresh longer if you place it on a china plate so that the cut surface fits snugly.
3. Lemons with bright yellow rinds and large pores are more acidic.

The onion:

1. Slice, chop or grate the onion, depending on the dish being prepared.
2. Slice the onion in half first, then peel it. This is faster and easier.
3. If you "cry" when slicing onions, here are some tips. Insert your board and hands into a large plastic bag with holes on both sides. Put on your swimming goggles.
4. Sliced onions mixed with a little oil and placed in a sealed glass container can keep for a few days in the cold.
5. Thinly slice onions into "rings" and roll them in paprika and finely chopped dill or parsley. Use them to garnish salads, sandwiches, and cold snacks.

Meat:

1. Wash the meat very quickly before slicing. Otherwise some of the nutrient juices will pass into the water. If you are frying or grilling it, dry it with a dry cloth after washing. It will keep its nice color.
2. To easily slice the meat into thin pieces, place it in the refrigerator compartment for 1 hour.
3. The lean meat will taste better if you spice it with bacon fat. Leave the bacon in the fridge freezer to freeze, then cut it into thin sticks with a sharp knife. The spicing will be easier if you spear the chopped bacon with your fingers dipped in salt. When roasting, the lean meat can be covered with thin slices of bacon (smoked brisket).
4. Before putting the meat to roast, keep it for 5 minutes in boiling water. This way it won't "shrink" and becomes more palatable.
5. Marinate meat from an older animal for 20 min with 1 tablespoon brandy or 1 cup cognac. It won't retain the smell of the alcohol, but it will become tender and juicy and will cook faster.
6. 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. Sheep meat will lose its distinctive smell and veal will acquire a very spicy flavour if you brush it with a thin layer of mustard a few hours before putting it in the oven.
8. Baked or stewed meat should be cut cold to prevent it from crumbling. Pour warm sauce over it.

Milk:

1. If the milk is scalded, the unpleasant smell will disappear by transferring it immediately to a clean container and covering it with a wet cloth. Put it to boil again.
2. The curdled milk makes a delicious curd. When it cools, pour it into a cheesecloth and let it drain.
3. If you want to get more curds from the milk, warm it slightly - as much as your finger will hold in it, and immediately plunge the container into cold water. Change the water several times.

Fish:

1. The fish will not have an unpleasant slime smell if you pour a little vinegar into its mouth.
2. Wash the fish quickly under running water. Salt it, spray it with lemon juice and let it stand 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 corn and wheat flour and a little red pepper.
4. When you cook the fish, add 1 cup of fresh milk to the water.

Salad: If the cucumber salad is bitter, then it has not been peeled properly. The bitterness is concentrated in the tip. If you start peeling from there, the knife will carry the bitterness all over the cucumber. So cut off the top first, then use another knife to peel it.

Pressure Cooker:

1. When cooking in the pressure cooker, be aware that all the ingredients are placed in at the same time, but should not take up more than two-thirds of its capacity. They are cooked in less water because it hardly evaporates, so they retain their vitamin content as well. The boiling time is measured from the minute of boiling (steam starts to escape through the main valve). After switching off the electric current, cooking continues for about 30 minutes more.
2. To avoid changing the appearance and taste of the dishes, immediately after cooking them in the pressure cooker they are transferred to an enamelled or flameproof pot. The saucepan shall be washed and dried immediately. The valve is washed under strong cold water.

Dough:

1. Well-risen dough should double its volume. The rising time varies and depends on the quality of the yeast, the temperature of the products and of the room.
2. The risen dough (for pita, kozunak) is placed in an unheated oven, turned on 150C and so baked until the end.
3. The dough absorbs strong smells. If you have baked fish or a dish with strong spices in the oven, you should air it well beforehand.
4. To tell if the dough is baked, stick a toothpick in the middle of it; when you take it out, there should be no dough on it.

Garlic: has a very strong smell and sometimes it is enough just to rub lightly on the meat or the sides of the dish in which the dish is to be cooked.

Chocolate: When melting chocolate, brush the bottom of the dish with a little butter first - this way the chocolate won't stick to it.

The Eggs:

1. To check that the eggs are fresh, put them in a pan of salted water (120g salt to 1 litre water). Very fresh eggs lie flat on the bottom. The older they are, the further up in the solution they come out. Eggs that are older than 30 days float on the surface with the blunt part up.
2. The eggs are placed in the special compartment of the refrigerator with the top down. They should not be washed because the protective shell is removed. But this is a must before using them.
3. Never use eggs just out of the fridge for pastry! Keep them at room temperature for a while.
4. If you only need the white of an egg, poke holes on the shell at either end of the egg and it will run right out. The yolk can be kept for a few days (refrigerated).
5. If you're not sure you'll be able to make mayonnaise, try this: prick half a raw potato on a fork and stir in the salted yolks (the starch helps thicken them). Add the oil in drops. Once the mayonnaise starts to thicken, you can continue with the mixer, adding the oil in a thin trickle. If working with a mixer, you can add 1-2 egg whites to the thickened mayonnaise. Continue whisking until fully absorbed. This will make the mayonnaise lighter and fluffier.

If you're already inspired to make your everyday life easier with little tricks for the home and kitchen, there's something else interesting coming up! In the next post, we'll focus on the right choices for home purchases, from coffee makers and refrigerators to air conditioners and other important appliances. I'll share helpful tips on how to make informed choices and invest in quality appliances that will serve you for a long time. Be sure to join in!