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.
At the end of winter, when the harvest is running out, and fresh vegetables are not yet very available, this salad is just a godsend. Low-calorie and very healthy. But the most important thing is that it is very tasty!
I offer you a delicate salad with an explosive cheese flavor. I do not know if this recipe has anything to do with French cuisine, but in my old notebook it was kept under this name for many years.
A very New Year’s dish! A separate song is sauce! The big plus is that you don’t need to invent anything, there are enough worries for the New Year. Try to please your loved ones! Happy New Year!
Fillet of any white fish is suitable for this dish. The addition of saffron and a “pillow” of pomegranate makes it even more noble. It’s delicious, beautiful and festive! With a small amount of time, it turns out to be an excellent hot dish for a special occasion.
Indeed, there are not so many salads, so I would like to offer a simple, hearty and delicious salad with sea cabbage. There are not many products needed for it, and the result is always pleasing both on weekdays and at the festive table.
The rejection of meat, whether it is temporary – in fasting or as a philosophy of life – vegetarianism / veganism, involves the transformation of familiar dishes. So this soup is prepared without the use of animal fats, and in terms of its nutritional value and taste it is almost as good as its analogues with a meat component.
