No one would argue that cooking is nothing less than art. And so to cook really well, you need not only natural talent, but also, as they say, a school. Moreover, like any art, cooking has its secrets, which generations of chefs have passed down by word of mouth.Love chili peppers, but are intimidated by their spiciness? Simply remove the seeds and membranes, then rinse in cold water – the flavor remains, but the pungency is gone.

We have prepared for you a few little-known tricks that will make your dishes not only delicious, but also worthy of the cuisines of the best restaurants in the world.

1. To make crispy potatoes without frying in oil, sprinkle them with flour, stir and bake.
2. To make a dessert that includes heavy cream less calorie-dense, replace it by 3/4 with whipped whites.
3. Don’t know whether to put vegetables in cold or boiling water? It’s very simple: put what grows under the ground in cold water, and what grows above the ground in hot water.
4. To make sure the whites are whipped well enough, simply turn the container with them – if the consistency is correct, the protein mass will remain in place.
5. Try using foil-baked beets for salads – unlike boiled beets, they retain their flavor, color, and, of course, vitamins better.
6. Dicing an onion is easy: cut the onion in half and then cut off the top. Make a few horizontal cuts, then a few lengthwise cuts – the number depends on how big you want the cubes, and finally slice across.
7. Always dress the salad only after you’ve salted it – the oil in the dressing won’t allow the salt to fully dissolve, and you risk having an over-salted dish.
8. One of the main tricks to keep your pasta from sticking together is to use as much water as possible. Take at least 1 liter for every 100 grams of “dry” pasta, and you’ll get perfect results.
9. The secret of the perfect dough for sweet baked goods is very simple: the weight of the flour should be the same as the weight of the sugar, and the weight of the eggs should be the same as the weight of the butter.
10. To make the mashed potatoes airy, add baking soda at the tip of a knife along with the milk and whip the mashed potatoes with a fork for 2-3 minutes.
11. There are several ways to get more juice out of citrus fruit: hold them in hot water, warm them for 15-20 seconds in the microwave, and roll them around the table with the palm of your hand.
12. To find out if the oil is hot enough for deep frying, dip a wooden stick into it. If bubbles form around it, you can start cooking.
13. To make the rice tasty and crumbly, try boiling it in a pan and lightly frying it with a little bit of any vegetable oil before adding water. And to give the rice a light flavor of garlic, add to the water one clove, you can even raw, and at the very end of cooking remove it.
14. Never add oil to the cooking water if you want to serve the pasta with the sauce – this will prevent the sauce from soaking in and saturating it with flavor.
15. Do you want to cut the tomato into slices so that all the juice remains inside? Cut the tomato strictly along the indentations on the surface, which are the walls that separate the pulp from the kernels.
16. Everyone knows that in order to roll out the pie dough, you need to dust the work surface with flour. If we are talking about sweet baked goods, replace the flour with a small amount of cocoa powder: it will not affect the taste of the pie, but will leave a subtle, subtle flavor.
17. To make the patties tasty, gently warm the onions in butter or vegetable oil, and then pass them through a meat grinder along with the meat. This will not only uncover the flavor of onions and improve the taste of the dish, but also make it softer, and you will not get chunks of raw onion in the finished cutlets.
18. Each chef has his own secret for making the perfect steak, but they all agree on one thing: the frying pan must be hot enough to emit smoke.