Onions in cooking are used in raw, boiled, fried, pickled and salted types. Although to preserve all the useful properties, minimal thermal exposure is recommended. Onions can be both a flavor seasoning for the main dish (and it is combined with meat, fish, rice, potatoes, flour products, cottage cheese, and other vegetables), and the basis of the recipe. Many national cuisines have their own “branded” culinary products, in which onions can be called a key ingredient: French onion soup, British onion pie, etc. There are some culinary tricks that will allow you to cook this product (or a dish based on it) as tasty as possible: If you add a little granulated sugar to the oil during frying, the onions will brown better. So that the chopped onion does not burn during sauteing, before sending it to the frying pan, you should roll the “straw” in flour. Then it will simply acquire a reddish hue. Onions can be added to minced meat not only to improve the taste, but also to extend the shelf life of the meat part. To get rid of onion bitterness in the manufacture of salads, raw onions are slightly scalded with boiling water, and hands and knife are smeared with wet salt.
When choosing onions, preference should be given to dense clean heads, without damage, holes and stains. The sweetness-bitterness of a vegetable depends not only on the variety, but also on the length of daylight in the place of cultivation (southern onions are considered sweeter), the mineral content of the soil, the softness of the climate, the abundance of precipitation, etc. For example, with a large amount of annual precipitation, sulfur is actively washed out of the soil, which creates prerequisites for growing a sweeter vegetable. However, in general, it is believed that white varieties have a stronger flavor and are better suited for filling pies, red and purple ones have a sweet taste and are well combined in salads and marinades, and the Spanish variety is softer and sweeter, as well as onions with yellow–brown husks are better suited for frying.
Why is it based on motives? Because I will cook rice with chicken broth in almost the same way as risotto, but I will miss some points. For example: I will add carrots and will not use Parmesan. A delicious nutritious dietary dish, the broth for which is cooked from chicken fillet.
A very interesting recipe for a quick salad. An unusual, at first glance, combination of ingredients, and the salad turns out to be light and delicious.
I forgot about the classic cutlets in a frying pan, having tried this miracle (I tried it in the Crimea, begged for a recipe). They are prepared quickly, the taste is very delicate, and even what beautiful ones!!!
Pizza Toskana. The first pizza was made in Naples in 1552. This year, the first tomatoes were brought to Europe. This dish was immediately liked by the wife of the King of Italy, Margaret of Savoy. One of the most famous pizzas was named in her honor. Cooked Italian pizza at home is no different from the original. Italian pizza has a huge number of options (about 200). What inventive pizzaioles don’t put in there. This is the name given in Italy to the people who prepare this dish.
Flounder-one of the favorite fish in our family, to complement it with a side dish is not always desirable, especially in the summer. But tomatoes are very useful for it, they are perfectly combined both to taste and when serving. Help yourself.
