Source: Internet

Now that we've looked at how we can keep our homes clean and tidy using simple and effective methods, it's time to turn our attention to the kitchen - the heart of any home. In the next installment of the Grandma Did It Right series! 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.

The broth:

1. If you want the 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. Clarify the broth in the following way. Gradually pour them into the boiling broth and bring to the boil. Pull to 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 a good idea to use a toothbrush.
2. Run the washed mushrooms in water with 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 that they do not burn. Otherwise, they lose their flavor, color and nutritional value.
3. Radishes will stay fresh longer if their leaves are immersed in water. If you have 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 have added lemon juice.

Potatoes:

1. Peeled potatoes darken in the air, and lose their starch and vitamins quickly in water. If you do need to keep them for 3-4 h, put them in a plastic bag, tie it well and place it in the fridge.
2. Boil the potatoes in a tightly lidded pot, over low heat in a little water or steam.
3. Before frying, dry the cut potatoes or roll them in a little flour. The fat should be well heated and cover the potatoes.
4. Fresh potatoes will peel easier if you soak them for 10 minutes in salt water.
5. To keep sweet potatoes from freezing, soak them in water for a while.

Lemon:

1. To get more juice, roll the lemon on the table by squeezing it hard with your palms, then put it in hot water or in the oven for 1-2 minutes.
2. The 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. Onions are sliced, chopped or grated depending on the dish being prepared.
2. First cut the onion in half, then peel it. This is quicker and easier.
3. If you "cry" when slicing onions, here are a few tips: once you peel the onion, put it in cold water or in the refrigerator compartment. Insert your board and 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 a few days cold.
5. Thinly slice onions into "rings" and roll them in paprika and finely chopped dill or parsley. Use them to decorate salads, sandwiches, cold snacks.

Meat:

1. Wash the meat very quickly before cutting it. Otherwise, some of the nutrient juices will pass into the water. If you are frying or grilling it, pat it dry with a dry cloth after washing. It will keep its nice colour.
2. To easily slice 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 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 you put the meat to roast, keep it for 5 minutes in boiling water. This way it won't "shrink" and it becomes tastier.
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 cook faster.
6. Unaged meat from a freshly slaughtered pig is not suitable for roasting. If you do decide to roast such meat, baste it with 1 cup of rum or cognac.
7. Sheep meat will lose its specific smell, and veal will acquire a very spicy taste if you brush it with a thin layer of mustard a few hours before putting it in the oven.
8. Roasted or stewed meat should be cut cold to prevent it from crumbling. Baste with warm sauce.

Milk:

1. If the milk is scalded, the unpleasant smell will disappear by immediately transferring it 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 gauze and let it drain.
3. If you want to get more creaminess out of 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 won't have an unpleasant slime smell if you pour a little vinegar in 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 hot oil for 4-5 min on each side over medium heat. Pre-dredge the fish in a mixture of equal parts corn and wheat flour and a little red pepper.
4. When cooking 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 also retain their vitamin content. The boiling time is measured from the minute of boiling (steam starts to escape through the main valve). After switching off the electric current, the boiling continues for about 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 enamelled or flameproof container. 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 the room temperature.
2. The risen dough (for pita, kozunak) is placed in an unheated oven, turned on to 150C and so baked 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 should ventilate 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:it has a very strong smell, and sometimes it is enough just to rub lightly on the meat or on the sides of the pot in which the dish will 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.

Egg:

1. To check if 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 to 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 mandatory before using them.
3. Never use eggs fresh 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 several 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've already been 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 machines 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!