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/ Kitchen / Reference and dictionary / Culinary facts and tips
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Cooking Facts and Tips

Cooking Facts and Tips

Collection of interesting culinary and cooking facts and tips. Got your own tips or advice? Share with us!
PAGES: 12345
  Do not serve citruses — oranges, grapefruits, tangerines, lemons — with wine.
  Do not serve fat sorts of fish with wine.
  Do not soak vegetables containing vitamin C, before cooking, and use the liquid from their preparation.
  Don’t store cucumbers together with apples.
  Eggs contain many vitamins, minerals and proteins, but also cholesterol, therefore it is more reasonable to limit the quantity of eggs to be eaten per weak to 3-4.
  Egyptians considered the god Osiris — the master of the underground world — as the “inventor” of beer.
  Gelatin may be in plates and in granules. One plate of plated gelatin is usually equal to 2 grams of granulated gelatin.
  Herring, marinated in vinegar, prepare on a fillet, turn into a roll and chop with a stick. This dish is named “rollmops”.
  If you add some washed onions peelings in a broth, it becomes golden.
  In Thailand and in Southern China the food contains many seasonings and spices, therefore they prepare rice without salt for it could make contrast to the seasoned dishes.
  It is supposed, that meat and fish should be fried after adding some salt from the start, but if you fry potato, it is better to add the salt after golden crust appears.
  Long touted as a hangover cure, menudo is particularly popular in Mexico on New Year’s morning. It’s a hearty, spicy soup made with tripe, calf’s feet, green chiles, hominy and seasonings. It’s usually garnished with lime wedges, bowls of chopped chiles and onion and served with hot tortillas.
  Mango is a “relative” of pistachio. India is considered the native land of the mango. In the center of a mango fruit there is a large lamellar stone, under the form reminding a pistachio. And this similarity is not casual, because in fact the mango and a pistachio concern to sumac family.
  Milk will not run over a pan while boiling, if the edges of a pan are greased with fat.
  Mustard stimulates the digestion. It seasons fat meat, meat staffing, fish, and also salad sauces.
PAGES: 12345
 
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