Onion

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.

Bean Salad with Mushrooms Recipe

October 20, 2019April 9, 2023 | By Editor

A very simple and delicious salad that is prepared in just 15 minutes. The ingredients are simple both in execution and taste.

Meat Bread with Pumpkin and Cheese Recipe

October 19, 2019April 9, 2023 | By Editor

Delicious and beautiful meat bread in bacon both as a hot dish and as a cold platter!

Baked Potatoes with Pork and Mushrooms Recipe

October 19, 2019April 9, 2023 | By Editor

I offer you a recipe for a very tasty and simple dish – baked potatoes with pork and mushrooms!

Eggplant with Onion and Egg Recipe

October 19, 2019April 9, 2023 | By Editor

A dish whose taste is revealed from eggplants in a new way. It’s like fried potatoes, only much more tender and lighter. An excellent side dish for meat, a full-fledged independent dish, hearty, light and very tasty.

Carp Baked with Spicy Buckwheat Recipe

October 19, 2019April 9, 2023 | By Editor

October is the carp fishing season. I offer you a warm, cozy and warming dish. I baked carp portioned with spicy buckwheat porridge, which I first cook separately from vegetables and spices. Buckwheat porridge is an independent dish in itself. Carp harmoniously complemented it. You can use other fish in this dish, for example: red.

Aspic Pie with Cabbage and Mushrooms Recipe

October 19, 2019April 9, 2023 | By Editor

A simple familiar dough stuffed with seasonal vegetables. I used to prepare the dough for pouring on mayonnaise, but today without it, only on yogurt. Such a pie with a rich filling will replace your second course, for example, for dinner. I recommend serving warm, warmed up. Form 21 cm in diameter.

Vegetable Kebab in the Oven Recipe

October 19, 2019April 9, 2023 | By Editor

With the onset of cold weather, you want so much warmth, more energy. To replenish stocks, a vegetable kebab is ideal – a hearty dish without unnecessary hassle. And cooking in the oven will make it more intense.

Ear in Finnish with Pink Salmon Recipe

October 18, 2019April 9, 2023 | By Editor

Fish soup with red fish and cream is a very tasty combination. The recipe is originally from Finland, but is originally prepared from salmon. As practice has shown, the combination is not only unusual, but also useful. After all, the content of vitamins and omega-fats has a beneficial effect on the body.

Fish in Pink Sauce or “Fisherman’s Dinner” Recipe

October 18, 2019April 9, 2023 | By Editor

Today I am here again with a simple dish from the family archive. My dad is an avid fisherman… and as a child we ate a lot of fish dishes. What only Mom didn’t cook. One day she was stewing pike, and our neighbor advised her to add a little boiled beetroot to the sauce.. Mom hesitated, but Cook’s curiosity got the better of her. How delicious it was!!! When my mother served the pike, we all wondered what secret she had added what happened, so we tried this delicious sauce of a deliciously pink color. Since then, we have continued to cook this way. Come in!!! The fish turns out to be very tender and delicious!!!

Warm Cold Cuts Salad with Fresh Herbs Recipe

October 18, 2019April 9, 2023 | By Creator

Warm cold cuts salad with fresh herbs. Very easy to prepare.