Best Food Recipes 2023 Step by Step with Pictures
Lemons are used in cooking entirely, but most often you will meet dishes with lemon juice. They are sprinkled with fish to get rid of the characteristic aroma. Seafood is pickled in it, added to salad dressings and sauces, and the taste of compotes, jam and jam cocktails is improved. Lemon juice can be used in creams, they also extinguish soda instead of vinegar. It is only important that there are no ingredients in the dish that are stratified by contact with acid.
Dozens and hundreds of drinks are prepared on the basis of lemon juice. It is boiled in thick syrup, frozen in molds, added to sweets. A chicken or turkey watered with juice will be doubly tender and will definitely not dry out. Organic acids soften pork fibers so that the meat melts in the mouth. Lemon juice dishes are very popular in Chinese and Indian cuisine. After all, they even sprinkle herring with them when serving to the table!
High-quality fruits are dense, with a smooth skin, there are no dents and dark spots on them. With a short warming in warm hands, the lemon exudes an intense aroma inherent only in this citrus. Lemons are well preserved in the refrigerator. Additional time to the shelf life is added by packing each fruit in clean paper and placing lemons wrapped in a plastic bag in a separate chamber for vegetables and fruits. Long-term storage reduces the acidity of fruits, since a significant amount of citric acid is transformed into sugars over time. It prolongs the “life time” of lemons by immersing them for seconds in moderately hot molten paraffin: this creates a protective layer covering the fruit. Lemons are well stored in boxes with sand, which is pre-calcined for the purpose of disinfection.
Who of you has read Alice in Wonderland, he will surely remember the funny Duchess who was removed from morality. One of them read: “Every vegetable has its own time!”It seems logical, but we somehow neglected this and bought a melon in November. Naturally, it was absolutely unsweetened. We decided not to waste the good in vain, and we prepared a very simple, but delicious pie-charlotte on sponge dough. For tea-the very thing!
The recipe for nut-lemon cakes is perfect for tea on a cold autumn evening. If you characterize the cake with a couple of words, it quickly disappears. The first piece you eat is to try what it is and what it looks like. You’ll spend the next two hours figuring out which layer you like the most and why. Then you realize that you like them all. These cakes with their rich nutty-citrus flavor will lift even the most depressing autumn mood.
This sauce can be used as a classic mayonnaise. But the dish seasoned with it is much brighter in taste and color. Mayonnaise turns out thick, holds its shape well, does not leak out, is very good on sandwiches, in any salads. And meat or fish, smeared with this sauce before baking, have an excellent taste, aroma and a very appetizing appearance. P.S. Also – the sauce is prepared without eggs. It is safe and suitable for use in the mail.
I have seen several times on the Internet how desserts are prepared in this way, with the help of glasses, so I decided to try it myself. You can, of course, cook one biscuit, and then cut an incision, but here you get savings with the dough, all this goes into the biscuit. And it is not at all difficult and does not take much time. I offer a luxurious dessert with a stunningly tender, moist, magnificent sponge cake and delicious pumpkin cream, these cakes will not leave anyone indifferent.
Very obedient dough. Bake for a long time in different variations. Sometimes in half with rye flour or whole grains. Today I will try to add oatmeal and buckwheat. The filling takes about 1 kg of apples in two “floors”. The dough goes well with mashed potatoes, cottage cheese, pumpkin. You can cook on water in the lean.