Cooking tips from top chefs for delicious meals at home

How to cook delicious chicken in a variety of different ways, tips and tricks from Chef Artur Gedgafov

How to store chicken

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.

Chicken can be stored in the refrigerator for up to 72 hours.How to cook chicken

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

A cheap way to bring back the shine to cutlery using pasta

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 …

Chef’s Lifehack: an easy and eco-friendly way to make plates shine like in a restaurant

Have you ever noticed that the plates in a restaurant shine like new, despite the fact that they are used dozens of times a day? Victor Belei, the chef of the restaurant "Ukhvat" in his social networks shared the secret of how to achieve the shine of dishes with the simplest means.

So, all you will need: a spray gun, a clean soft cloth, 500 ml of boiled water, 1 tsp. salt, 1 tbsp. vinegar 9%.

Stir all the ingredients, pour into the pulverizer, spray the plate and wipe it well. After such a treatment, the dishes will shine, no streaks will remain and small scratches will not be so noticeable.

Due to the low concentration of salt will not leave traces, and the smell of vinegar will quickly evaporate.

Earlier we wrote about how you can apply baking soda, details in the article.

If you notice an error or inaccuracy, please let us know.

How to cook classic lagman. Lifehacks from Chef Maxim Tarusin

What we will tell you about in the article:

How to cook noodles for lagman

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…

Tastier than everyone else’s: how to choose and brew the perfect tea – says the tea expert

Attitudes towards tea in Russia

For quite a long time tea has been a beverage accompanying a feast in Russia and in the world in general. The tea itself was given attention, but, in general, at a richly laid table the flavor of the tea itself could be lost, and that was normal. This tradition is extensive and exists all over the world. In countries where tea has become some kind of significant national drink: in Russia, in Britain, in Turkey, in Middle Eastern and North African traditions, and, of course, in Southeast Asia - everywhere has its own ideas about how to weave tea into the meal.

In the 20th century, tea began to be grown on every continent. Unfortunately, the globalization of the tea trade has resulted in a significant loss of flavor. That is, tea became available, but lost something, it ceased to be real and expressive, it ceased to be collectible, amazing. And already at the end of the 20th century, in the 70s, 80s, there was a significant demand for t…

How to choose the perfect croissant – tips from a bakery owner

Article Content:

What the perfect croissant looks and tastes like

The perfect croissant is golden brown in color with a crisp, crunchy crust; puffy and free of damage. The crumb is airy, not dry, but not greasy and oily, but creamy, with the right balance of acidity, almost not sweet.

How much is the right croissant, whether the price affects the quality

The most beautiful croissants are made by hand, and baked goods produced in factory conditions will always lose to them in taste and aesthetics. The cost of manual labor is high and this certainly affects the price of a croissant.

The cost of products also has a big impact. Good margarine costs the same as good butter, only the former is more convenient to work with. Working with natural butter requires the puffer to be much more attentive, switched on and involved in the process. Natural butter is more sensitive to equipment and temperature, which certainly makes the manufacturing process more expens…