Best Food Recipes 2023 Step by Step with Pictures
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.
Consomme is an amazingly delicious broth! The main feature of consom is transparency! The broth is cooked over low heat. At its core, consomme is a twice-cooked rich broth of a beautiful color. Consomme is made from both chicken and beef. In my opinion, this is a universal dish. The broth can be varied with various additives (meat products, vegetables, small pasta, etc.), frozen for the future and added to other dishes.
Personally, I like berry sauces not as a dessert, but for serving with main dishes. With them, our familiar dishes are revealed from a new, unexplored side – which means that every time you will have a pleasant culinary surprise. The star of today’s dish is cherry! Are you ready to experiment? Then go ahead!
I never thought that I would post a recipe for “Herring under a fur coat” somewhere, so many things have been invented on this topic. But I came across an interesting idea and couldn’t resist. Classic New Year’s table in the original interpretation of the “buffet”. I must say that there are no specific proportions here, it all depends on the number of boats prepared and their volume. The taste of the salad does not suffer from such a presentation, but on the contrary, it becomes more interesting.