How to fry cheese without leaks and other kitchen tips

Start with good-quality cheese suitable for frying, with a higher fat content of at least 30%. This type of cheese is creamier and holds its shape better.

Place it in the freezer for 10 minutes before breading, then refrigerate the breaded cheese for a few more minutes.

Always coat the cheese 2 times to keep it from leaking. Fry it only once the oil is thoroughly heated, for about 1 minute on each side, then blot with a paper towel.

For a golden crust and better flavor, baste chicken with dark beer as it roasts. Keep cracked eggs from leaking during boiling by salting the water.

If a Bundt cake will not release, turn the pan upside down and briefly wrap it in a kitchen towel soaked in cold water.

Before baking, brush it with an egg yolk beaten with a little milk.

To keep fried bread from soaking up as much fat, sprinkle it with a little lukewarm water before frying. It will be tastier and less greasy.

For a liver dumpling mixture that is easier to work with, let it rest in the refrigerator for 1 hour before shaping the dumplings for soup.

Add sparkling mineral water or a little rum to the batter.

To keep rice from becoming mushy, add a tbsp of lemon juice or a few tsp of cold milk to the boiling water.

For perfectly beaten egg whites, use well-chilled whites. Egg yolks, on the other hand, work best at room temperature.