Sometimes we try a dish and say: "This dish was cooked with good feelings." But sometimes we say that there is something wrong with the dish even though we use the same products and recipe. It turned out that to be successful in cooking you should know culinary ruses. So, I would like to share my ideas how to cook a tasty bouillon or to correct a salty bouillon, how to make the best coffee and etc…

Bouillons, Soups
1) How to cook flavored and goldish bouillon? Don't put into a pot whole carrot, parsley and celery, cut them into two and fry without oil. Then add an onion with rinds - the bouillon will get an appetizing taste and be amber-coloured.
2) If you cook a bouillon for sauce, don't salt it.
3) Salt meat bouillon 30 minutes earlier before you turn off the gas, fish bouillon - in the beginning of cooking, mushroom bouillon - in the end of cooking.
4) To improve chicken broth taste and aroma, put slightly fried chicken bones and when you finish chicken broth cooking, put