Tips for sauces, steaks and omeletts

 Tips for preparing sauces and steaks

– In all tomato sauces or tomato paste, put a teaspoon of sugar to have a good taste

– The boiled apples will have a refined taste if you add cinnamon to the syrup

– Before serving any kind of food, add 2-3 small cubes of butter

– Bring the steak to the grill on the plate, placing a cube of butter on each portion, rolled in chopped green parsley

– Never put tomato paste or juice in food except when the meat is well cooked

– A piece of meat for steaks, which is not prepared immediately, brush with a little raw oil to keep it fresh

– Take the tray from the oven in which you are preparing a steak and place a tin mug with water; the steam will prevent the steak from burning, cook well in the middle and brown nicely

– Put a grated teaspoon of salt and 2-3 teaspoons of oil in the water in which you boil the pasta and it will not stick

– Add 3 tablespoons of oil over the cooked garlic and mix continuously, like a mayonnaise. Then add a little cold water and green parsley; the mud will thus be better tolerated by the body

– When preparing puddings made of rice, pasta, semolina, so that they do not stick to the pan, burn 2-3 spoons of sugar in the dish, coat it, then put the pasta

– The foods in which you use rice will be more refined, they will taste better if you add the rice already half cooked

– When you take the soup off the heat, put 2-3 thin slices of celery and finely chopped greens; cover the bowl with the lid, you will notice a special fragrance

– When you use butter to garnish a dish, it softens only in a steam bath; placed in the pan, on the flame, the butter changes its quality and color

– When preparing a dough that needs to be stretched into thin sheets, for its elasticity, add a teaspoon of salt and 2 teaspoons of vinegar to each kilogram of flour.

What you need to know to make a fluffy omelet and other useful tips

– To make the omelet fluffy, beat half of the egg whites well in a bowl. Then in the foam, combine the egg yolks one by one and add the rest of the separately beaten egg whites.

– When you boil eggs, put a teaspoon of vinegar or salt in the water. If you let them boil for 3 minutes, they will be soft-boiled eggs, when they boil for 5-7 minutes, the eggs will be hard-boiled. Cooked for more than 11 minutes, they will have eggplant yolks and will be very difficult to digest.

– When half a yolk is used in a dish (salad, meat roll), choose large eggs, which have voluminous yolks.

– How many times you prepare the omelette, add a teaspoon of flour loosened with a little milk or fresh sour cream to every two beaten eggs.

– When you serve eggs for breakfast, do not bring them to the table clean, but in the shell. The pleasant appearance is all the more attractive when they are cleaned on the spot, by each guest.

– The rice and floury pasta will never stick together during cooking (to the pot or between them) if you put a spoonful of butter or a little oil in the boiling water from the very beginning.

– Before starting to rub the egg yolks for the mayonnaise, sprinkle them with a few drops of lemon juice. If the mayonnaise starts to curdle, add a teaspoon of cold water.

– Sprinkle the apples prepared for cakes with a little lemon juice. They will remain white, appetizing.

– The mashed potatoes will be whiter and fluffier if you beat them with hot sweet milk and a spoonful of unmelted margarine. – Put the chopped onion in a little flour and it won’t burn anymore.