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In the store now there are no problems with chilled chicken, you can buy a whole carcass, and separately breasts, thighs, wings. But I do not recommend to take frozen, it is not known in what conditions it was stored and how many times it was frozen and thawed. If for some reason you need to keep chicken for a long time, I still recommend to buy chilled and freeze it yourself.

Chilled poultry can keep for about 72 hours in the refrigerator. But I still recommend marinating it. Just salt, pepper, splash with lemon juice (half a lemon is enough for 700 g of meat) and coat it with mayonnaise or yogurt. As a rule, everyone has these products in the refrigerator. Or use the marinade that is specified in your recipe. Chicken meat will only benefit from this and you don't have to worry about it "suffocating" or spoiling.

Take a whole chicken for soup, it makes the bro…

Chef Ekaterina Alekhina shared with us this elementary trick on how to clean tarnished forks and spoons. She bought cutlery for her restaurant at flea markets and in her attempts to restore their shine she tried many known methods. But the cheapest one turned out to be effective.

Any cutlery - forks, spoons and knives - over time darken and lose luster, they appear scratches and stains. And, regardless of what material they are made of - stainless steel, containing chromium and nickel in different proportions, melchior, an alloy of copper and nickel, or nesilber, an alloy of copper, nickel and zinc. All of them periodically require a more thorough cleaning, which standard dishwashing will not cope with.

Ekaterina Alekhina, who recently opened the Biologie restaurant on Ilyinsky highway, chose and bought for her establishment not only floor tiles, but also cutlery. All forks and spoons in the restaurant are completely different, vintage, that is, used. Ekaterina …

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Lagman noodles are quite a complicated product. It needs to be pulled in a certain way and then battered - this requires not only physical strength, but also skill and skill. In Uzbekistan, where lagman is cooked in every home, people are trained to do this from childhood. Usually the woman pulls the noodles and the man beats them. So, if you have never dealt with this dish, I advise you to take ready-made noodles. Just choose fresh ones, without freezing.

If you decide to cook lagman yourself, then you will need flour, water, salt and vegetable oil. Eggs are not added to lagman noodles. Take flour of hard varieties with low gluten content and knead a steep dough. You can use your hands, but a dough mixer will make it easier and faster. When the dough comes together, leave it to rest for a couple of hours so that the gluten develops and it becomes homogeneous. After that, start kneading…