Proper Food Product Processing Affects the Quality and Taste of Any Dish

Proper Food Product Processing Affects the Quality and Taste of Any Dish

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If you are right about to cook a tasty, healthy and high-quality dish, then one of the most important things experts recommend is the correct ways of processing food products. This allows not only improving the taste properties of the ready-made dish but also helps preserve the maximum amount of vitamins and nutrients in it.


Milk and Dairy Products


  • It is recommended to boil milk in the pot, which is not covered by the enamel but has a thick bottom to prevent the products from burning. Before doing that, wash the pot with cold water first.


  • If the milk has already burnt, pour it into another pot right from the start and add a pinch of salt. Then place the pot into the deep bowl with cold water to avoid the unpleasant taste.


  • When washing the pots, where dairy products have been stored, it is better to wash it with cold water first and then wash the pot with hot water. 


Meat and Poultry


  • Defreeze meat under the room temperature to make the meat juice soak in again


  • If you dredge a piece of beef with mustard powder, then it will be cooked much faster in the morning and will be tastier as well
  • When cleaning and processing poultry, you accidentally mash the gallbladder, dredge the affected area with salt and wash it with cold water thoroughly.




  • To preserve more mineral ingredients in the unpeeled fish, defrost it in the salty water (dissolve 10 g of salt in 1 liter of water)


  • Before cooking fish fillet, don’t defrost it completely. This will preserve the juice, while the taste of the dish will be better. 


  • When processing fish, you may accidentally mash the gallbladder. In this case, dredge the affected area with salt and wash it with cold water thoroughly to avoid a bitter taste 


  • If you boil sea fish, which has an unusual taste, adding the cucumber marinade (0.5 cups on 1 liter of water) into the broth will help avoid the unpleasant taste.


  • To prevent the deformation of fish skin when boiling, make 2-3 cuts on it and conduct the thermal conditioning of fish before it is ultimately ready. 


  • Boil fish cut into large pieces on a small fire in the small amount of salty water.




  • Eggs are stored better under the temperature around 0 C. If the temperature exceeds the limit, the development of harmful bacteria inside an egg is more possible.


  • If you cannot keep eggs in a fridge for some reason, place them into the deep bowl or pot and dredge with salt


  • If there is a crack on the bottom of an egg, add salt into the water to prevent the leak 
  • Do you wish to make sure that the eggs you have purchased are fresh? The best way to do that is to place them into salty water (20 g of salt on 1 liter of water). Fresh eggs will drown, while spoiled eggs will come up to the surface.


These recommendations will certainly come in handy to you when processing food products before cooking your favorite dishes!

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