Do you know, that the easiest and tested way to prevent egg shells from cracking during boiling is adding a pinch of salt to the water? It is also good to take them out of the fridge earlier, to warm them up to room temperature.


Do you know, that different types of lettuce have different consistency, crispness and flavor, which means that they can be combined with different kinds of sauces?


Lettuce with thick and crisp leaves, such as iceberg lettuce or romain lettuce go best with delicate vinaigrette sauces made with olive or flavored oils, but they can also be combined with thick sauces based on mayonnaise (for example Thousand Island dressing).


Lettuce with delicate leaves, such as rocket, corn salad or butterhead lettuce should be served with sauces of a light consistency. In the case of butterhead lettuce and corn salad, their mildly walnut taste can be nullified by an intensive sauce. Rocket, on the other hand, can be combined with more spicy sauces, for example based on spicy mustard.


Another valuable tip: sauce should be added to the lettuce just before serving. Otherwise, the lettuce leaves will become soft from the influence of acids and spices present in the dressing.


Do you know, that celeriac facilitates weight loss? 100 g of celeriac bulb has only 7 calories, and the leaves have even less: 4-5 kcal. A celeriac based diet is great for cleansing the body of toxins, improves metabolism and facilitates digestion. Celeriac can be added to salads, soups and squeezed juice out of it, which in combination (in equal parts) with apple juice gives a drink without no Hollywood star can start the day. A glass of such an elixir drank before eating not only cleanses the body, but also moisturizes the skin, strengthens hair and gives the complexion silky smoothness.


Do you know what kind of potatoes is best for frying and baking, and what kind for soups or salads? Here is the answer! Potatoes with a high starch content, for example Ibis and Bryza are great for fries and puree. The Denar and Velux types are potatoes with less starch, they have a thinner peel and are more watery, which helps them maintain their shape while cooking, so they are ideal for soups, vegetable salads and grilling. There are also universal potato types, such as Irga and Sante, which are good for most potato based meals.


Do you know, that fresh vegetables should be put in boiling water, and frozen vegetables, dry string vegetable seeds and potatoes should be put in cold water and left to boil?


Do you know, that the perfect way to cut herbs is to slice them on a wooden board moistened with water? That way the wood will not absorb the ethereal oils and the herbs will maintain their aroma.


Do you know how to properly freeze vegetables and fruits? Watermelons, melons, cucumbers, tomatoes, Chinese celery cabbage and salads should not be frozen, as they contain a lot of water. On the other hand, peas, cauliflower and carrots should be blanched for a short time before freezing, while fruits such as currants or raspberries can be frozen without blanching.


Do you know, that you should add a few spoons of milk while boiling broccoli, cabbage or Brussels sprouts? That way you can preserve the vitamin C contained in the vegetables and improve their taste!


Do you know, that the chili pepper is the hottest and most popular spice in the world? Its spicy flavor helps lose excess kilograms, as it contains capsaicin – a strong anti-oxidant which facilitates burning calories. According to recent studies, chili peppers also have a positive effect on the health of the circulatory system. This is why, if you want to take care of yourselves and lose some kilograms, we recommend dishes with chili, or, for example, tomato juice with chili.


Do you know, that cutlets should be bread-coated just before frying? Left in the coating for too long, the meat loses its moisture which is absorbed by the bread crumbs. As a result, the meat will not be juicy, and the coating will peel off during frying.


Do you know, that the smell of cooked cabbage can be lessened by adding a few bread skins or bay leaves to it? They will absorb the unattractive odors.


Do you know, that a vegetable broth will be tastier, if you fry the peeled and diced vegetables on butter for a while before putting them in the stew?


Do you know, that garlic should only be fried for a very short time and not allow it to burn? It then loses its flavor and aroma.


Do you know, that in order to peel the skin off a tomato, you should delicately press on the skin from top to bottom with a knife, pour boiling water over the tomato and leave it for a moment, and then rinse it with a stream of cold water? The skin will then peel off by itself.


Do you know, that in order to peel a pepper quickly you need to cut it in half, drip the ridges with olive and put them in an oven heated up to 220 degrees for 15 minutes?


Do you know, that in order to keep the rice loose after boiling and keep it from overcooking you need to first fry it a bit on oil, and then add water? The addition of oil to cooking also prevents boiling over!


Do you know, that boiled carrot tastes better, if you add some apple or pineapple juice to the boiling water?


Do you know, that the outer peel of the onion comes off easier, if you put it in lukewarm water for about 15 minutes first?