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.
One of my favorite recipes with minced meat, which I cook for dinner for the third day in a row. Delicious, appetizing, hearty and juicy nests with minced meat in a frying pan will not leave anyone indifferent. This is one of my favorite recipes in a hurry.
I looked at the recipe of this dish from the famous chef, author of cookbooks I. Lazerson. I have made some changes to the recipe, adapting them to your taste. The dish turned out to be simply excellent and truly homemade.
Dear cooks, if any of you do not know what would be so delicious to cook for Sunday dinner, I suggest you pay attention to this recipe. Wonderful meat with an unusual sauce with pickled onions. I assure you that everyone will be happy.
Friends! Casserole is on the menu today! Let’s treat our family to dinner! And dinner with her will be just right! I do not know any other food besides this! There will be a lot of juice, a lot! Your lips will melt! And under the “snowdrift” cap, the meat is sinking!
There are a lot of borscht recipes on the site, and there is even one in the cauldron. I want to offer an option of cooking on a campfire, which you can cook outdoors or in the country. The amount of absolutely all ingredients you can choose to your taste.
Do you know about the huge benefits of buckwheat porridge, but are you already too tired of it? Then this recipe is for you. My vitamin, colorful recipe will appeal to everyone!
I had a recipe for this pie for a long time, but somehow I did not dare to bake it, because I was confused by such a large number of onions. But I still took a chance, baked and did not regret it, the pie turns out just awesome. Onions are fried and it does not seem that there is a lot of it. Delicious, tender onion filling in cream cheese filling on shortbread dough is a great combination.
