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.
Bone broth is a healthy and nutrient-rich dish. This broth consists mainly of gelatin, the main component of collagen, and is also saturated with amino acids important for the body. Bone broth will be useful for those who have problems with joints, with the gastrointestinal tract, after fractures, since bone broth is rich in calcium. Bean soup on bone broth turns out fragrant, rich, tasty and satisfying.
I want to offer a recipe for rolls with vegetables with lasagna leaves. It turns out a hearty dish for dinner, lunch with stewed fragrant vegetables and a crispy cheese crust. From the vegetables that you have in the refrigerator, the rolls can be reheated the next day, also very tasty!
A very easy-to-prepare salad made from simple, affordable ingredients (despite the long list). You can cook at home in advance, or you can cook outdoors while the barbecue is being fried!
This soup, first of all, will interest the parents of those children who are difficult to feed with fish. Turn the fish into tender dumplings with meatballs, add homemade noodles and sunny corn to the soup. As many mothers know, children will gladly eat a dish that includes corn.
We really liked this version of the marinade. I always cook pickle with kidneys, but sometimes they are not on sale. Or too lazy to bother with their preparation – it’s troublesome. And I want a pickle. This option turned out to be just a lifesaver. Yes, and it was very tasty.
Gumbo or Gumbo is an American cuisine dish common in the state of Louisiana. This is a thick soup with spices, similar in consistency to a stew. It is considered a legacy of the cuisine of the Cajuns, descendants of French immigrants who arrived in Canada in the XVIII century. Gumbo can be thick, like a stew, and served on a rice pad, or it can be more liquid, like soup. I have prepared the second option based on a recipe from the magazine “Gostronom”.
