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.
For this recipe, any small fish will do, in my case capelin. A very light, spicy and refreshing dish, delicious fish with crunchy vegetables, is made very quickly and simply, you can take it with you to the country, on a picnic. We liked it. Excellent as a snack, very tasty with boiled potatoes. Try it?
Pork loin, to our taste, is a little dry meat, and I want juicy and fried, but not fat. So today we will prepare-beautiful “bag” loin with spicy filling and slices of baked potatoes, the oven will help us. Cook with inspiration.
And again, inspiring me to share with you, Greek cuisine! Cotopita San souffle (chicken pie as a souffle) is a tender, juicy, flavorful, airy and very delicious pie made of puff (or Filo) dough! What can I tell you?.. just bake it, and I’m sure you’ll agree with every word I say!
The recipe is hearty and very tasty salad of roasted carrots with mushrooms, marinated onions and green peas! A real gem for the festive table in the post and feel free to replace Olivier.
About the importance of seafood in our diet to remind not worth it, it already knows from an early age. Will offer only the option of cooking. Salad with lots of useful arugula and a variety of seafood with juicy tomato slices and rings of olives.
