1. Egg testing water
The fresh egg will lay on its side. / Photo: vse-pro-kur.ru
To test how fresh an egg is, dip it in a glass of water. If it floats up with a blunt end up, it means that it is about a week old, if it lies on its side on the bottom, it means that it is fresh if it hangs in the water blunt end up - it means that its age is two to three weeks, and if it floats to the surface, it means that its shelf life ended.
2. Boiling water for checking butter
Natural oil immediately melts in boiling water. / Photo: heaclub.ru
The quality of butter also does not always coincide with what the manufacturer indicates. Even if you buy an expensive copy, there is no guarantee that the product consists exclusively of cream and whole milk. If you are confused by the appearance or taste of the oil, check it as follows: put a piece in a plate or any another container and pour boiling water: the real product will immediately melt, but the margarine or butter with additives will disintegrate into small pieces.
Advice: If you buy oil on the market by weight, pay attention to several important criteria: color (the product should not be too yellow or white, like snow), consistency (on the touch of the oil must be smooth and hard, and when cut should not crumble), shelf life (fresh farm oil, which is sold by weight, is stored no more than two weeks).
3. Iodine for checking sour cream
You can determine the starch in sour cream if you add a few drops of iodine to it. / Photo: irecommend.ru
To improve the consistency of sour cream, to make it thicker, some manufacturers add starch to its composition. To identify its presence in the product, it is enough to mix a few drops of iodine with a spoonful of sour cream and observe the reaction. If sour cream contains starch, it will turn blue in a few minutes. If, in the production process, carrageenan was added - a stabilizer that is used to thicken the product, then lumps, clots or small grains are formed in the sour cream.
Experts also advise checking a dairy product for vegetable fats. It is very simple to do this - it is enough to dilute a spoonful of sour cream in a container with boiling water: the fats will float to the surface in the form of white clots.
4. Alcohol for testing milk
Flakes should appear in high-quality milk after adding alcohol. / Photo: dselection.ru
Sometimes producers dilute milk with water to increase the amount. Do you want to know if you have become a victim of unscrupulous companies? Then take a plastic bottle, add one part of milk and two parts of alcohol to it, shake well (preferably for a minute), then pour the mixture onto a saucer. If the milk is of high quality, then white flakes will immediately appear on the surface, if diluted with water, the flakes will not appear or they will do it, but with a great delay.
Another easy way to check the quality of the product is the same iodine - add a few drops to the milk and watch the color change. If the liquid turns blue, it contains starch, which was added to change the consistency.
5. Iodine for checking curd
And again we go back to the presence of starch in the product. Yes, it is also periodically added to cottage cheese. The verification method has not changed - take iodine, drop a little on a piece of cottage cheese and watch: a poor quality product will change its white color to blue, and natural cottage cheese will turn red.
Vegetable fats are often present in the product. You can "expose" them if you leave a small piece of cottage cheese overnight at room temperature. Take a look at it in the morning and draw conclusions: if a yellow crust appears on the product, it means that palm or coconut oil was used in its production.
6. Acetic acid to test honey
If we talk about products that are most often counterfeited, honey will definitely be in the top three. What is not added to it to increase the volume and improve the taste: chalk, starch, flour, water - and this is not the whole list.
To identify chalk in honey, you need to dissolve it in water and add a little acetic acid. If the mixture begins to foam and sizzle, it means that the honey is of poor quality. We also advise you to try pouring some honey on paper - if it spreads and forms a large wet trail around itself, then there is water among its components.
7. Fish Testing Water
Fish is included in the category of perishable foods, so you need to clearly know what nuances to pay attention to when choosing. So, the scales should be intact, without damage, the eyes should not be cloudy, of a uniform color, the gills should be reddish, and the meat should be pink, but not brown. If you are not confident in your abilities and are afraid that the fish you bought is still of poor quality, just omit it into a basin of water - fresh, when immersed in water, will immediately go to the bottom, while a stale one will float up.
8. Pressure to check meat
When choosing meat, make sure that there is no blood, mucus or foreign liquid on the surface. Smooth and firm pieces of bright red color with clear juice indicate that the meat is of high quality. But the loose texture and pink tint indicate that the product was grown on growth stimulants.
Fresh tasty, and most importantly, high-quality meat has a slightly moist surface, and cloudy juice and stickiness indicate a low quality of the product. To finally make sure whether to buy meat, press your finger on the cut - on fresh meat the hole, which was formed during the process of pressing, will level out in a matter of minutes, on stale - will remain.
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9. Warm water for checking candied fruits
The technology for making candied fruits is extremely simple - pieces of fresh fruits and berries are boiled in syrup and then dried. It would seem, where can manufacturers make a mistake here? It's very simple - not all of them use vegetables and fruits, some replace them with gelatin and dyes. Warm water will help to determine what is in front of you - a natural product or a fake. Put candied fruits in it and observe - if they become colorless and slightly dissolved in water, then you have gelatin in front of you.
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10. Baking soda for checking wine
An unexpected verification method, but no less effective. Pour some baking soda into a bowl and add a teaspoon of wine. If the drink has changed color (it has become darker or even acquired a gray tint), it means that the wine is natural and of high quality. If the color remains the same, this is a fake.
Also pay attention to the smell, the appearance of the cork (it should not be dry) and the presence of sediment (quality wine contains tartar, which settles after shaking). As for the taste, in no case should it give off with alcohol.
Other products can also be of low quality. In order not to fall for the bait of manufacturers, read Synthetics instead of cereals: 5 ways to recognize fake rice
A source: https://novate.ru/blogs/200920/56085/