It is useful to hostesses

In a podrorka good advice to hostesses who to them by all means will come in handy when cooking is given.

The vegetables are larger, the less they lose useful substances when cooking

The vegetables are larger, the less they lose useful substances when cooking. Boiled rice will be white, eats in water to add a little vinegar. Crude vegetables and fruit are better for cutting on a plastic plate as the deyorevyanny absorbs juice.

Fresh vegetables, greens and fruit are better for lowering in already boiling water – so so­xranyaetsya more vitamins.

Salad with mayonnaise or vinaigrette become more tasty, if before the use in them to add a lemon dried peel or juice.

And in salad with tomatoes, on the contrary it is undesirable to add lemon juice or vinegar – flavoring qualities can deteriorate.

For preservation of color of vegetables at their cooking in water add a little baking soda.

The Rezany bulb won’t dry up, if it to put in a saucer with salt a cut down. Crude onions before its addition in salad it is necessary to cut small and slightly to scald boiled water.

The frozen onions will restore the properties if to place it at some o’clock per cold water.

The onions will well be reddened at a zhareniye if in oil to add a little sakharyony sand.

When cooking first courses sauerkraut put in a cold  broth (water), and I skin – in boiling.

It is impossible to cook different vegetables in one ware as they lose taste and color. It is better to submit vegetable dishes right after preparation for a table, differently in them nutrients are lost.

(On Hozyain newspaper materials).