In the kitchen, it is difficult to do without a variety of tricks, and this applies not only to the preparation of dishes, and sometimes to the methods of their storage or the process of preparing products. Each housewife has her own secrets, passed on to her by her mother or grandmother. But life is changing, something is becoming obsolete, new, fashionable products, diverse kitchen appliances appear.

Here are some secrets, life hacks that can make life easier for a modern housewife:

1. After using the blender, you can wash it in such a simple way: pour a little water into the whipping bowl, turn on the device for a couple of moments, then wash it in the usual way. So the blender blade is better cleaned from food debris.

The world's first blender appeared in 1922, and it was invented by American Stephen Poplavsky. His goal was to mix syrup, water and carbon dioxide crystals with this device.

2. To keep food fresh longer, it must be properly stored in the refrigerator. Parchment is ideal for sausages and cheeses, cutlets and fried fish can be packaged in aluminum foil, any product is perfectly stored in glass containers, the vacuum is optimal for freezing.
3. Some vegetables and fruits cannot be stored at low temperatures in the refrigerator: tomatoes, cucumbers, eggplant, onions, garlic, potatoes, apples, melons and exotic fruits. You can extend the shelf life of these products by leaving them at room temperature.
4. If you wrap a bunch of bananas at the junction with stationery tape, they will begin to blacken much later.

Bananas on trees grow in bundles, which can include up to 300 bananas and weigh up to 60 kg.

5. So that the vegetables do not rot in the refrigerator drawer so quickly, the container should be covered with a paper towel. So the excess liquid will be absorbed into the paper, and the vegetables will stay fresh longer.
6. To speed up the ripening process of unripe fruits, they can be packed in a paper bag along with apples that contain a substance that accelerates the ripening process of fruits.



7. If there is not too fresh yellowed greens, it is not necessary to throw it away, it can be used in the future to prepare pasta sauces or as a salad dressing. It is necessary to chop it finely, add olive oil and place in ice molds. After that, put in the freezer and take out as necessary.
8. Browned bread can be softened again. This is done like this: a loaf is placed in the microwave, a glass of water is put with it. After that, the oven is turned on for a couple of minutes.
9. To cool the drink as quickly as possible in a bottle or can, wrap it with a paper towel dipped in water and send it to the freezer for a couple of minutes.
10. To cook beets faster, you need to do the following: let it boil for half an hour, and then put under a stream of ice water for 10 minutes.

11. If milk or porridge cooked on it constantly runs away, there is a simple way to avoid this: put a wooden spatula on top of the pan. As soon as the milk foam begins to rise, it will touch the kitchen equipment, and will fall back.
12. Before you fry the potatoes, you should rinse it in cold water. This is done after it is cut into slices. In this way, you can avoid its constant adhesion to the bottom of the pan.



13. In order for the fried fish to be soft and tender, vegetable oil does not need to be poured into the pan, it is enough to coat them with the fish itself.
14. Delicious chicken with a haze aroma can be prepared at home. When baking, put a slice of bacon on each portion piece.
15. Need to save time on cooking? To do this, pre-harvest the ingredients. Have a free minute? You can chop the vegetables, put them in containers and put them in the refrigerator. During cooking, minutes will be saved, and the necessary preparations are always at hand.
16. The meat will surely turn out to be soft and juicy, and it will take much less time to cook it if you marinate it in advance. For example, you need to quickly cook something for dinner, a piece of meat in stock is not the softest. To do this, pre-place it in the prepared marinade, and leave it for up to a day. Meat made in this way will never be stiff.