Cool kneaded dough sticks to your hands, but well-flattened bottle with cold water.
Butter would not darken during frying, if the pre-grease the pan a small amount of vegetable oil.
Yolks from eggs can be saved by putting them in a jar with water and put the bottle in the refrigerator.
If you need a protein, it can be extracted from the eggs thrusting forward his thick needle with the two sides. Yolk thus remains in the shell.
To separate the protein from the egg yolks, use a paper funnel.
To the cake easily removed from the mold, it should be placed after the oven on a rag soaked in cold water.
If sunflower or olive oil became turbid and unpleasant odor, add a spoonful of salt per liter. A few days later pooled oil can be drained.
To cut the crumbly cake, the knife should be heated, lowering the boiling water.
To non-stick dough, you need to put a baking pan with water or put an asbestos sheet.
Dough is easy to pass on a baking if navernut him on rolling pin and deploy to the contrary.
The protein is well agitated if it is crisp and cold. This is to do better in a cool place.
Egg yolks with sugar, pounded slightly better warmed.
Soda before drinking more water to breed, or mix thoroughly with flour.
Glazed product long hardens, and better preserved.
Cake filling should stand no less than half a day to get the appropriate flavor.
Fruit cake is particularly juicy fruit if by putting a layer of cheese.
Sprinkle fruit with sugar at the end of cooking, otherwise they would allocate too much juice.
Products from unleavened dough will be crumbly, if the dough, add a spoonful of brandy.
The glaze for cakes and biscuits can be painted in red beet juice, and orange juice orange.
Quite good glaze can be obtained by melt the chocolate and peppermint candy, adding a few spoonfuls of water or milk.
Cake filling will be better if he would stay no less than half a day.
Peeled apples and pears for the filling, retain their color when cooked in front of them wrapped in cloth soaked in vinegar.
Walnuts for cakes and pastries will acquire a pleasant taste if they ignited slightly before cooking.
What would be nuts from becoming rancid they should be stored in a cool dry place.
If you only use the whites of eggs, the yolks can be put in the water, then the longer they persist. You can also pierce the egg with the two sides, white and spilled the yolk remains inside.
Compotes, jellies and kissels must be stored in a refrigerator at a temperature of 2-14 C.
Puff pastry should be baked at a temperature of 210-231 C. At low temperature bake it harder.
Rub the yolks and whites can only enamel, porcelain, china or pottery.
Beat egg whites can be much faster if before they hold in the cold.
The more a test of fat and less fluid, the more crumbly obtained product.
If the biscuit dough, add the starch, it becomes more crumbly.
Short pastry can be refrigerated at 10-12 C and take as needed.
In the preparation of short pastry, flour must be mixed with other products not longer than 2-3 minutes, otherwise the product of such a test would be rude.
In the room where preparing the dough should not be a draft, because his products have a rough crust.
Peresolennoe dough can be corrected if the new portion is kneaded without salt, then mix them thoroughly.
Excess sodium in the test gives the product darkish color, unpleasant color and flavor, with a lack of bad loosened.
In flour for cakes and dough can put a little baking soda and water for the dough to add a little vinegar or citric acid.
If a little sugar in the dough product is obtained pale. If the sugar in excess, less dough rises, and the middle is soggy.
When a batch of boiled dough should be only lightly greased, or at the bottom of the cracks.
Yeast will not lose their properties within a few weeks, if they are mixed with flour, rub, dry and put in a glass.
Butter would not darken during frying, if the pre-grease the pan a small amount of vegetable oil.
Yolks from eggs can be saved by putting them in a jar with water and put the bottle in the refrigerator.
If you need a protein, it can be extracted from the eggs thrusting forward his thick needle with the two sides. Yolk thus remains in the shell.
To separate the protein from the egg yolks, use a paper funnel.
To the cake easily removed from the mold, it should be placed after the oven on a rag soaked in cold water.
If sunflower or olive oil became turbid and unpleasant odor, add a spoonful of salt per liter. A few days later pooled oil can be drained.
To cut the crumbly cake, the knife should be heated, lowering the boiling water.
To non-stick dough, you need to put a baking pan with water or put an asbestos sheet.
Dough is easy to pass on a baking if navernut him on rolling pin and deploy to the contrary.
The protein is well agitated if it is crisp and cold. This is to do better in a cool place.
Egg yolks with sugar, pounded slightly better warmed.
Soda before drinking more water to breed, or mix thoroughly with flour.
Glazed product long hardens, and better preserved.
Cake filling should stand no less than half a day to get the appropriate flavor.
Fruit cake is particularly juicy fruit if by putting a layer of cheese.
Sprinkle fruit with sugar at the end of cooking, otherwise they would allocate too much juice.
Products from unleavened dough will be crumbly, if the dough, add a spoonful of brandy.
The glaze for cakes and biscuits can be painted in red beet juice, and orange juice orange.
Quite good glaze can be obtained by melt the chocolate and peppermint candy, adding a few spoonfuls of water or milk.
Cake filling will be better if he would stay no less than half a day.
Peeled apples and pears for the filling, retain their color when cooked in front of them wrapped in cloth soaked in vinegar.
Walnuts for cakes and pastries will acquire a pleasant taste if they ignited slightly before cooking.
What would be nuts from becoming rancid they should be stored in a cool dry place.
If you only use the whites of eggs, the yolks can be put in the water, then the longer they persist. You can also pierce the egg with the two sides, white and spilled the yolk remains inside.
Compotes, jellies and kissels must be stored in a refrigerator at a temperature of 2-14 C.
Puff pastry should be baked at a temperature of 210-231 C. At low temperature bake it harder.
Rub the yolks and whites can only enamel, porcelain, china or pottery.
Beat egg whites can be much faster if before they hold in the cold.
The more a test of fat and less fluid, the more crumbly obtained product.
If the biscuit dough, add the starch, it becomes more crumbly.
Short pastry can be refrigerated at 10-12 C and take as needed.
In the preparation of short pastry, flour must be mixed with other products not longer than 2-3 minutes, otherwise the product of such a test would be rude.
In the room where preparing the dough should not be a draft, because his products have a rough crust.
Peresolennoe dough can be corrected if the new portion is kneaded without salt, then mix them thoroughly.
Excess sodium in the test gives the product darkish color, unpleasant color and flavor, with a lack of bad loosened.
In flour for cakes and dough can put a little baking soda and water for the dough to add a little vinegar or citric acid.
If a little sugar in the dough product is obtained pale. If the sugar in excess, less dough rises, and the middle is soggy.
When a batch of boiled dough should be only lightly greased, or at the bottom of the cracks.
Yeast will not lose their properties within a few weeks, if they are mixed with flour, rub, dry and put in a glass.
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