Secrets of cooking meats

The food for Us

Meat is a product that has a high gustatory and nutritional qualities. That is why meat dishes feature prominently on the table in any family. To prepare meat it is important to know the specifics of processing of the individual components. Here are some features of preparation of dishes from meat.

The meat of a young animal’s meat is always tastier than old. Young meat is different from the old pale red, and fat white.

Meats from different kinds of meat are never cooked together, as is typical for every kind of taste will alter the taste of the other.

If the dishes where the meat is cooked, 5 minutes before it is ready to put the crust of lemon, it will acquire a delicate aroma.

Lamb chops good bounces, if you slice it across the grain.

To give your meat dishes a distinctive taste, you can add a little sugar (1 — 1.5 teaspoons).

The kidneys and the scars should be cooked in plenty of water and cool in cold water. Continue reading

The original pickle – a quick and tasty snack without the hassle

Just a few minutes — and on your table the perfect snack with the original taste. Cucumbers, cooked in this simple recipe, turn out beautiful and delicious, they just quit. Especially in the summer “cucumber” time, when one wants to vary the taste of your favorite vegetables, cucumbers original recipe can be very useful.

The pickles are prepared quickly, the ingredients are the simplest ones. And, though like the recipe called for quick pickled cucumbers, but the taste, thanks to the combination of salt and sugar still different and original.

Cucumbers (very large) — 10-15 PCs.

Dill — 1 bunch (to taste)

Salt — 1 tsp or to taste

Sugar — 1 tsp or to taste


My cucumbers thoroughly (it is better to use sponge), cut the ends, cut along long pieces (6-8 pieces). Continue reading