How to prepare tasty vegetables and how to store milk

 How to prepare tasty vegetables and greens

– The floury potatoes can be bruised easily when boiled. Thus it is very difficult to cook them whole in the skin, let alone when they are peeled, even when you boil them in very salty water. When they are used in salads, you should add cucumber or pickled cabbage juice or a little vinegar to the boiling water. Potatoes should be cooked over a medium heat to allow the starch to swell evenly. New potatoes can be easily cleaned by leaving them in cold, slightly salted water for 15-20 minutes. Light-grown potatoes should not be eaten. A toxic substance – solanine – forms in these potatoes.

How to prepare tasty vegetables

 

– The fried potatoes are good when tasty and crispy. This happens if you wipe them with a tea towel before placing them in very hot fat.

– Mashed potatoes should not be diluted with cold milk as they will turn grey. You can makle a nice white mash with boiling milk.

– Always cook in boiling water the vegetables and new potatoes.- You can prevent the chopped onion from burning and to give it a nice colour. It should first be dredged in flour and then fried.- Vegetables have to be cooked in salted water so that they taste better and retain as many nutrients as possible. It is best to cook vegetables in a pan covered with a little water. If you cook the vegetables cooked in a lot of water they lose a lot of nutrients. Steaming them retains even more nutrients.

The vegetables

– Vegetables and greens will retain their colour if a little baking powder (about 1/2 teaspoon per 1kg of vegetables) is added to the boiling water.

– Vegetables can be made fresher by soaking them in cold water with a tablespoon of vinegar for an hour.

– Frozen fruit and vegetables can be thawed by placing them in cold water. After a few hours, drain the water and replace it with slightly salted water.

 

How to store the milk and other practical tips

– To prevent the cheese from drying out, put a lump of sugar on the plate and cover it with another plate. This will keep the cheese fresh for a week.

– To keep milk from going sour in hot weather, put a cup of milk in a wide bowl of cold water. The water should reach halfway up the pitcher. Then cover the pitcher with a clean, damp, wrung-out napkin, dipping the ends into the water, and place the whole thing in a draughty place. The water on the napkin will evaporate continuously, keeping the temperature in the mug so low that the milk will not go sour and will stay fresh even on the hottest days. The same result can be achieved by covering the milk container with a lid and wrapping it in a thin layer of cotton wool tied with string. The place this in a small bucket with water. The cotton will gradually absorb water, so add a little cold water from time to time.

– Milk dishes should be washed first with cold water and then with hot water. Dishes containing dough or an egg mixture should also be washed with cold water and then hot water.

The eggs 

 

– You can check the quality of eggs by looking at them in the light. The rotten eggs have dark spots. Under no circumstances should you eat rotten eggs.

– Eggs with cracked shells will not run when boiled in salted water. Eggs kept in refrigerators will crack when they are boiled. To deter this, when you should boil the eggs add salt into water. The shell will crack, but the white and yolk will not run.

– If you boild the egg in boiling water, the white will be harder and the yolk softer; if it is boiled, the yolk will be harder and the white softer.

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