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.
It’s so simple: everything that is in the lasagna is made in the form of soup. How do you like it? I liked it! And the most attractive thing about this soup is the speed of its preparation, if everything is at hand and has already been cleaned.
Tender chicken, fragrant and delicious sauce – and all this in combination with white rice, seasoned with cilantro and pomegranate… I really liked this dish, I strongly recommend you to cook it!
Eintopf is a dish of German cuisine, it replaces both the first and the second. I offer a thick, bright, fragrant soup with pumpkin and vegetables. This is just a dream for gourmets!
These bright, juicy, mouth-watering cakes cheer up even on a gloomy autumn day. Baking in the oven without excess fat makes them quite dietary. Cook for dinner!
This Italian soup is prepared quickly and easily. The main thing is to find tortellini in the store, that is, pasta with a filling similar to our dumplings. The soup belongs to vegetarian dishes, so spinach is used in the filling for tortellini, but if you use dairy products (ovo-lacto-vegetarianism), you can use cheese. If you exclude cheese altogether, you will get a lean version of the dish.
I’ve been wanting to make this salad for a long time, but I doubted it. Today I decided, and I liked the taste so much that now it’s one of my favorite salads!
