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.
We have a tradition when relatives gather every January 2 and play Monopoly all day. On this day we prepare buffet snacks, canapes, sandwiches, fish, vegetables, meat, cheese, as well as portioned salads. Traditional chicken aspic is no exception. The dish turns out to be a delicate, dietary, very festive treat for any celebration. It can be cooked in a day or two, and nothing will happen to it. After all, on holidays there is always a lot of trouble with other dishes that need to be served directly on the table, with fervor from the heat.
Just a little bit of your work and time, and a festive portion of baked cod is on the table. Do not be lazy, we will please our dear guests during the New Year holidays.
A delicious and light snack option for the festive table. Processed cheese rolls with mushroom filling are prepared very quickly and simply. They taste tender and satisfying. This portion of snacks will appeal to everyone without exception. It can be prepared in advance and served as needed.
A delicious, hearty and very fragrant side dish is suitable for almost any dish. The juiciness and pleasant creamy taste of the dish is given by sour cream, instead of which you can take cream or mayonnaise. For a festive table, you can prepare such a side dish in portion molds.
Meat rolls are always a welcome snack on the table. The holidays are coming, and we will prepare for them. I have a roll with a simple vegetable filling. Vegetables and pickled cucumber make the roll piquant, juicy and rich in taste, the presence of beetroot attracts attention, beautiful and appetizing. I made several rolls with different fillings, and this one, with beetroot, was eaten first.
A delicious, hearty snack with a bright and unusual taste. The snack can be served as a full-fledged salad or put the salad on a slice of black bread and serve with herring.
Another version of the summer salad. I want to note that the combination turned out to be quite interesting and delicious. Broccoli, eggplant and onion are perfectly combined in one salad.
