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Having already looked at how with simple and effective methods we can keep our home clean and tidy, now it's time to pay attention to the kitchen - the heart of every home. In the next part of the series "Grandma used to do this! Small practical tips." we will dive into the world of small tricks for the kitchen that not only make cooking and storing products easier, but also save you time and effort. From keeping food fresh to easy ways to maintain kitchen utensils, there's a lot to learn. Stay tuned for more inspiring tips!

Flour: If you sift the flour in advance, it will be enriched with air and thus it will become fluffier and the flour will be of better quality.

The broth:

1. If you want the broth to be strong and nourishing, place the meat in lukewarm water. To keep the meat juicy and tasty, put it in boiling water.
2. The broth is clarified as follows: Whip 2-3 egg whites with a little water and lemon juice or wine. Gradually pour them into the boiling broth and let it boil. Pull on the end of the stove. After about 30 minutes, 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 good to use a toothbrush.
2. Put the washed mushrooms in water with vinegar so that they do not darken.

Vegetables:

1. Vegetables should be thoroughly washed before use. Add salt to the water, this way the loss of mineral substances is reduced and insects and snails are removed. Then rinse under running water.
2. Steam the fresh vegetables in very little water so that they do not burn. Otherwise, they lose their taste, color and nutritional value.
3. Radishes will stay fresh longer if their leaves are dipped in water. If you have cut them as "roses" for decoration, immerse them in ice cold water to "bloom".
4. To refresh wilted leafy greens, soak them in lukewarm water to which you have added lemon juice.

Potatoes:

1. Peeled potatoes darken in the air, and in water they quickly lose their starch and vitamins. If you still have to keep them for 3-4 hours, put them in a plastic bag, tie it well and put it in the refrigerator.
2. Potatoes are cooked in a tightly covered pot, over low heat in a little water or steamed.
3. Before frying, dry the cut potatoes or roll them in a little flour. The fat should be well heated and covering the potatoes.
4. You will peel fresh potatoes more easily if you soak them for 10 minutes in salt water.
5. To keep frozen potatoes from freezing, soak them in water for a while.

Lemon:

1. To get more juice, roll the lemon on the table, pressing it hard with your palms, then put 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 saucer so that the cut surface adheres tightly.
3. Lemons with a bright yellow peel and large pores are more acidic.

The onion:

1. Onions are sliced, finely chopped or grated depending on the dish being prepared.
2. First, cut the onion in half, then peel it. It's faster and easier that way.
3. If you "cry" when cutting onions, here are some tips: As soon as you peel the onions, put them in cold water or in the refrigerator compartment. Insert the board and your hands into a large plastic bag with holes on both sides. Put on your swimming goggles.
4. Chopped onions mixed with a little oil and placed in a sealed glass container can be kept for several days in the cold.
5. Divide thinly sliced onion into "rings" and roll them in red pepper and finely chopped dill or parsley. Use them to decorate salads, sandwiches, cold snacks.

The meat:

1. Wash the meat very quickly before cutting it. Otherwise, part of the food juices will pass into the water. If you fry or grill it, dry it with a dry towel after washing. That way it will keep its nice color.
2. To easily cut the meat into thin pieces, place it in the refrigerator compartment for 1 hour.
3. Lean meat will taste better if you spike it with bacon. Leave the bacon in the refrigerator compartment to freeze, then cut it into thin sticks with a sharp knife. You will make the nailing easier if you sew the sliced bacon with your fingers dipped in salt. When roasting, lean meat can be covered with thin slices of bacon (smoked breast).
4. Before putting the meat to roast, keep it in boiling water for 5 minutes. This way it will not "shrink" and it will be tastier.
5. Marinate meat from an older animal for 20 minutes with 1 spoon of brandy or 1 glass of cognac. It will not retain the smell of alcohol, but it will become soft and juicy and cook faster.
6. Unaged meat from a freshly slaughtered pig is not suitable for roasting. If you still decide to bake such meat, pour it with 1 cup of rum or cognac.
7. The mutton will lose its specific smell, and the veal will acquire a very spicy taste, if you smear it with a thin layer of mustard a few hours before putting it in the oven.
8. Roasted or stewed meat is cut cold so that it does not fall apart. It is poured with warm sauce.

Milk:

1. If the milk is burnt, the unpleasant smell will disappear by immediately transferring it to a clean container and covering it with a wet cloth. Bring it to a boil again.
2. A delicious curd is obtained from curdled milk. Once cool, pour it into cheesecloth and let it drain.
3. If you want to get more cream from the milk, warm it slightly - as much as your finger can hold in it, and immediately immerse the container in cold water. Change the water several times.

The fish:

1. The fish will not have an unpleasant smell of mud if you pour a little vinegar in its mouth.
2. Wash the fish quickly under running water. Salt it, sprinkle it with lemon juice and let it stand for 30 minutes.
3. Fry the fish in hot oil for 4-5 minutes on each side over moderate heat. The fish is pre-soaked in a mixture of equal parts of corn 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 is bitter, then they have not been peeled properly. Bitterness is concentrated in the tip. If you start peeling from there, the knife will transfer the bitterness all over the cucumber. So first cut off the tip and then use another knife to peel it.

Pressure cooker:

1. When cooking in the pressure cooker, you should know that all the products are placed at the same time, but they should not occupy more than two thirds of its capacity. They are cooked in less water, because it hardly evaporates, so they also preserve its vitamin content. Brewing time is measured from the minute of boiling (steam starts to escape through the main valve). After turning off the electric current, the cooking continues for another 30 minutes.
2. In order not to change the appearance and taste of the dishes, immediately after cooking them in the pressure cooker, they are transferred to an enameled or fireproof container. The pot is washed and dried immediately. The valve is washed under a strong stream of water.

Dough:

1. Well-risen dough should double in volume. The rising time is different and depends on the quality of the yeast, the temperature of the products and the room.
2. Put the leavened dough (for pita, kozunak) in an unheated oven, turn it on at 150C and bake until the end.
3. The dough absorbs the strong smells. If you have baked fish or a dish with strong spices in the oven, you must first ventilate it well.
4. To find out if the dough is baked, stick a toothpick in the middle; when you take it out, there should be no dough on it.

Garlic: it has a very strong smell and sometimes it is enough just to lightly rub the meat or the walls of the vessel in which the dish will be prepared.

Chocolate: When melting chocolate, first coat the bottom of the bowl with a little butter - this will prevent the chocolate from sticking to it.

The eggs:

1. To check if the eggs are fresh, put them in a container of salt water (120 g of salt per 1 liter of water). The very fresh eggs lie horizontally on the bottom. The older they are, the higher they rise in the solution. Eggs that are older than 30 days float on the surface with the blunt part up.
2. Eggs are arranged in the special compartment of the refrigerator with the top down. They should not be washed because the protective coating is removed. But this is mandatory before using them.
3. Never use fresh-from-the-refrigerator eggs for cakes! Keep them at room temperature for a while.
4. If you only need an egg white, poke holes in the shell at either end of the egg and it will run right out. The yolk can be kept for several days (refrigerated).
5. If you're not sure you'll be able to make mayonnaise, try this: stab half a raw potato with a fork and stir in the salted egg yolks (the starch helps thicken them). Add the oil drop by drop. As soon as the mayonnaise starts to thicken, you can continue with a mixer, pouring the oil in a thin stream. If you work 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 have already been inspired to make your everyday life easier with small tricks for the home and the kitchen, there is something more interesting to come! In the next post, we'll focus on making the right choices for home purchases, from coffee machines and refrigerators to air conditioners and other essential appliances. I will share useful tips on how to make an informed choice and invest in quality appliances that will serve you for a long time. Be sure to tune in!