Main Courses

  • Soft-boiled eggs are cooked for 3 minutes, lightly hard boiled eggs – for 5-6 minutes, strongly hard boiled eggs – for 7-8 minutes.
  • If you bake meat and vegetable dishes, put meat on the bottom of the pan.
  • While dressing out a chicken, carefully remove the inners especially the gallbladder. If the gall accidentally got into meat, these parts should be removed. After processing thoroughly rinse chicken with cold water.
  • It is known that frozen fish loses some nutrients. To thaw the fish properly, leave it in the fridge for the night.
  • It’s recommended to decorate dishes with products of different colors, which makes the dish look good and works up an appetite.
  • Lettuce and green cabbage leaves are an excellent garnish for every dish; you can also color the leaves in red dipping them into beet juice for 5 minutes.
  • Vegetables with strong smell should be boiled in a saucepan without a lid (sweet and sour cabbage, cauliflower) to remove the smell and bitter taste.
  • Beans, peas and lentils are pulse crops. They have high nutritional value as they contain a lot of proteins for our health.
  • Put boiled egg into cold water and the shell will be separated more easily.
  • Parsley will be more flavoured if you rinse it in warm water.
  • Vegetable dishes with cereals are better to be served hot.
  • For hot vegetable dishes choose tomatoes which are a little bit unriped, and they will keep shape after cooking.
  • Vegetable dishes with sour cream can not be kept more than 2-3 hours.
  • Leaf lettuce should be used for food more often as it is rich in vitamins and minerals.
  • Potatoes boiled in salt water keep flavor and nutrients better.
  • Sauerkraut is useful for low gastric acidity.
  • Potatoes for salads are better to boil without peeling to keep nutrients.
  • The unused half of onion will be fresh if you cover the cut with vegetable oil.
  • Potato peel won’t burst while cooking, if you add a little vinegar to the water.
  • To make the porridge tastier, wrap the saucepan with thick cloth after it is cooked and let it stay for 15-20 minutes.

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