Every cook, even the most experienced, listens with joy to any little tricks that others reveal. With a basic knowledge of the products, you can achieve a lot in the kitchen.
Pineapple and kiwi are not suitable for gelling. They contain substances that interfere with the gelatin's thickening. Pineapple and kiwi do make jelly, but you have to wait three times as long.
When cooking Western recipes, remember that one ounce equals about 28 grams of product. When you add wine to the meat, you should know that white wine goes well with white meat.
When cooking rice, which you intend to serve with a spicy dish, do not salt it. It will contrast nicely with the spicy seasoning. This is what cooks in Thailand and China do to make it tastier.
If you want to add spices to the wine, you should know that vanilla, coffee mocha, chocolate and cinnamon are too bold for wine. It is better suited to cloves and nutmeg.
Although traditionally dessert is eaten last, recently a trend has been launched for it to be served before the main meal. It is believed that an aperitif, accompanied by a small dessert kills appetite.
If you're very hungry, eat some chocolate, two bonbons, a piece of cake, a few teaspoons of jam or ice cream. This will saturate your bloodstream with glucose, reduce urges of hunger and thus, overeating.
Mustard stimulates digestion. It enriches the aroma of greasy meat, sausage meat, fish and salad sauces. Homemade cottage [cheese curds], not those bought from the store, are healthiest for the body because of the calcium and protein they provide for the heart in the presence of less fat.
If you want to elegantly decorate desserts and cold drinks, add colored ice cubes or ones with flowers. To do this, pour a little colored syrup with the water in the ice tray or put one or two petals or whole flowers in it.
Oily fish does not go well with wine. Citrus fruits also do not mix well with wine - this is true for oranges, grapefruits, tangerines, lemons and limes. Capers contain valuable proteins, fats and vitamins.
You can make world famous Italian sun-dried tomatoes for cooking yourself. To do it, cut tomatoes into thin slices during the summer. Then salt them and dry them in the sun.
Thus, the moisture vanishes entirely from them, and their flavor becomes more intense. Then pour olive oil in, which has various added spices. This way you will have sun-dried tomatoes all winter.