– when cooking meat, the soup roots, onion and salt are added half an hour before the soup is ready. The quality of the broth and cooked meat does not depend on the initial temperature of the water, but on the temperature regime after boiling;

-meat that is cooked with sauce should be boiled with the bones in a little water. Put the meat in boiling salted water and add the cleaned vegetables in the middle of cooking.

-to prevent foam from appearing on the broth, pre-soak the piece of meat in boiling water for one minute. Only then put it in boiling water with spices;

-when stewing small pieces of meat, put the spices in a cloth bag so that you can remove them after the meat is ready;

-to get the chicken crispy crust, just before it is ready, spread it with cream;

– frying the meat is done quickly, in an open pan, over medium heat. The meat is placed in hot fat. When in contact with the bottom of the dish, a crust is formed, and to make it tastier, the meat should be dipped in flour or breadcrumbs before frying;
– do not put too much meat in the pan, as the steam that is released during frying makes it difficult to form a golden crust on the surface of the whole meat;

– to make the fried meat tastier, it should be marinated before frying. Sprinkle it with black pepper and spread it with garlic, then pour a little oil over it. Do not salt it, as salt causes the juice to separate.

The meat marinade makes it extremely tender and juicy. There are a number of recipes that are prepared very quickly and easily.
The rule is that the longer the meat is marinated, the more tender it becomes after roasting. If you are going to cook the meat immediately after marinating, you can keep it in the bowl, but if you are going to cook it later, it is best to cover it with foil and leave it in the fridge. The rest of the marinade can also be used as a sauce to spread on the meat during cooking.
To make a meat marinade truly successful, you need to know that every good marinade has three main components – spices, fat and acid.

Acid product – lemon, vinegar, wine or yogurt.
Fat – oil, olive oil and other more exotic varieties of liquid fats.
Spices – both fresh and dried spices are suitable.

Marinating chicken:

The chicken may need up to 4-5 hours to absorb better than the taste of the marinade.
To marinate the chicken, it is best to cut it into smaller pieces. For better marinating, you can make incisions in the meat or pierce it with a fork.

Marinating pork:

Marinating the pork depends on the size of the meat and which part of the pig you are going to cook. Pork steaks are well marinated for about 3-4 hours. The marinade time for pork ribs is about 1-2 hours. Larger and tougher pieces of pork are marinated for about 10-12 hours.

Marinating beef:

In order to absorb the flavors and aromas of the marinade well, the veal needs up to 24 hours in the marinade. The minimum is at least 12 hours.

Fish and seafood:

You should leave them in the marinade for about 30 minutes. There are dishes such as ceviche / is raw fish or seafood marinated in citrus juice and spices for about 30 minutes, which lacks heat treatment and ready for direct consumption /, which are ready only after a short stay in the marinade.

Baking:

– it is best to thaw the meat in the refrigerator from the previous evening;

– always wash the meat under running cold water, but without letting it soak in it;

– defrost frozen meat slowly. Do not soak them in hot water or defrost them in the microwave or in direct sunlight.

– Beef requires much longer heat treatment than chicken or pork.
However, if you want to speed up the cooking process, you can sprinkle it with vinegar, leave it for a few hours and rinse it;
– when grilling meat, regardless of whether it is meatballs, kebabs, skewers, etc., be sure to grease the grill with fat or half an onion;
– the roasted meat is reheated in a water bath in the oven. So it tastes like freshly baked.
– in order not to overcook the meat you are reheating, put it in the oven with a bowl of water.

That is, in the case of soups, a stir-fry must be made, which is added shortly before the soup is removed from the hob.
A typical example of this is the tripe soup.
In this article I have selected some rules to follow when making soup, broth and cream soup.

Soup:

– after adding one type of vegetable or other product, it is necessary to wait for the soup to boil again and only then add another;

– Noodles, potatoes and rice are added to the soup raw, while some vegetables are good before stewing or frying lightly. Such are, for example, the roots of parsley, cabbage, carrots, celery and others;

– the salt is usually added towards the end of the heat treatment;
– spices are added 10-15 minutes before the end of cooking, as some of their aromatic ingredients are volatile and can evaporate, which will affect the aroma and taste of the soup. This is especially true for dry spices. Fresh, especially if they are as tender as parsley, are placed at the very end of cooking, after which the hob is switched off;
– Do not put the roots for the soup, such as celery and parsnips, at the end of cooking. Although the rule for most spices is to add them at the end of cooking, the soup roots are added at least 30 minutes before the end of cooking, so that they have time not only to release their aroma, but also to soften. The bay leaf is also placed at the beginning of cooking;

– bay leaf is placed only in soups in which wine or vinegar is added, and in very small quantities.

Soup:

– A basic rule in the preparation of soups, which is also valid for soups, is that they should not be prepared from marsh fish and birds, because they have the smell of sludge, which can not be removed even with the addition of countless spices;

-Since the soups are fried and are sufficiently saturating, they can be taken as a separate dish, unlike the soup, which is taken as a first course;

– The most important thing is to build up the soup only with egg yolk. It is not crossed by hot liquid, unlike protein. There is a danger of crossing even when the broth is not mixed quickly during construction.

– the soup just removed from the fire will not be crossed if 1/2 teaspoon of cold water is poured into the building.

– the building is poured into the vessel, the soup being mixed with the pouring spoon. Using a spoon, scoop the soup several times and pour it back into the bowl. Thus air enters the soup and it becomes not only smooth, but fluffy and thick.

Cream soup:

– becomes smooth and does not settle if the following proportions are observed: 40 g of fresh milk and 10 g of fresh butter per serving.

– the dough mixed with yeast will not stick to your hands, as long as you pre-grease them with vegetable oil;
– When you knead the dough, you should pour the flour into the liquid, not the other way around. Add the liquid in a thin stream, stirring constantly with a wooden spoon and then knead with your hands.

– to make the dough light and airy before baking, add grated boiled potatoes to it. The ratio is per 1 kg of flour to 3 boiled potatoes;

– to get a nice tan on the crust you need to add enough sugar. However, if you overdo it, it will slow down the rising of the dough. Too sweet dough bakes poorly, so sometimes you have to strictly follow the recipes;

– It is important to sift the flour several times before you start kneading, as it gives fluff to the bread after baking;

– when you put the dough to bake in the pan, you should leave room for it, so it bakes better;

– When you get a soft and sticky dough, you can roll it out easier if you cover it with parchment paper. Another option is to roll with a bottle filled with lukewarm water;

– To make the cakes more yellow in color, you can beat the egg yolk with a little salt and leave it overnight in a cool place;

– if you are going to knead the dough with lard, you can add the juice of half a lemon, thus neutralizing the smell of lard;

– when frying the dough, it is good that the fat is a mixture of lard and vegetable oil;

– – in order not to foam and spray your fat when it heats up, you can put a pinch of salt in it;

– when making cakes, if the marmalade is thinner you can add 2-3 teaspoons of crushed breadcrumbs to thicken;

– if you have burned the dough or cake during baking, when it cools down, scrape it with a fine grater and then mask with powdered sugar;

– it will be easier to wash the dish in which you kneaded the dough, if you first put lukewarm water and then hot.

– before you start cleaning it, salt the fish and fill it with cold water so that it swells slightly – now it will be much easier for you to clean it;

– The entrails of the fish can be removed without cutting the belly. Make a deep incision near the gills, cut off the spine and remove the head along with the viscera;

– the skin of the fish can be easily removed if you first spray it with vinegar;
– when cleaning slippery fish, dip your fingers in salt – this will facilitate your work;

– to fry the fish, you need a little fat, it is best to use a mixture of vegetable and animal fat;

– in order not to break the fish when frying, it is necessary to cut it and salt 15 minutes before cooking;

– salt the fish for 10-15 minutes before cooking. This way it will not disintegrate. Put between 7-10 g of salt per 1 liter of water.

– if you are going to use the fish as a filling for a pie or pie, you only need to fill it with boiling water or immerse it in it;

– when grilling, the dried fish becomes juicy if you put it to bake half-frozen on the grill;

– If you have some boiled or fried fish left for lunch or dinner, you can store it in a cool place, but not more than 1-2 days.