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.
I want to show you a simple way to make tartlets from toasted bread. This snack will always decorate any festive table. Salad, in principle, can be any based on mayonnaise, the main thing is that it does not spread in a short time.
Pieces of stewed pork (ham), marinated in hot spices on ketchup. Ketsa is a Georgian frying pan made of red clay or stone, which can be put in the oven and baked in the oven. If there is no such frying pan, pork can be cooked in any other dish or ceramic form. This is a very flavorful meat and easy to prepare. In addition, it is cooked completely without oil and baked in 100% environmentally friendly dishes.
Buckwheat porridge with mushrooms and vegetables, stewed with them in one pan. A very satisfying and delicious dish. This is done very simply, but with excellent taste and result. The perfect match for it is, of course, meat. I cooked ham on pieces of ketsi, marinated in spices and stewed in its own juice.
I propose to cook a delicious, hearty bean salad for the New Year’s table. And for creativity, I advise you to serve it in tartlets made quickly and simply from toasted bread.
A light vegetable side dish with lime flavor and herbs, and even in coconut milk! It was a great addition to the chicken fillet under Borodino bread. No worse than real rice, potatoes or ordinary pasta. Even better!
I’ve seen the recipe for this puree for a long time in some program. I cook it often, both on normal days and on holidays. This puree is good as an independent dish, and as a side dish. Smoked mashed potatoes are perfectly combined with a roll of chicken breast in bacon.
On cold days, you want something warming, satisfying, bright. Stew soup with meatballs turns out to be very satisfying, thick and rich, fragrant and delicious! What you need for the autumn-winter period.
I want to offer a budget, easy-to-prepare side dish of rice and vegetables. The dish turns out very tasty, juicy and fragrant! A great dish for a varied everyday menu.
