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.
Stuffed baguette is a great snack for a picnic. The filling can be completely different, I suggest making a baguette with meat balls, cheese and Dijon mustard)
The site has recipes for lazy lasagna. Some used lavash. I suggest an option that uses pasta. In my case – mega pasta)) Of course, this is not a classic lasagna, but rather a casserole, but very tasty.
I offer you a recipe for cooking shish kebab or grilled. And even in a frying pan or in a slow cooker. A completely universal recipe. But very original.
This miracle is gathering dust, a gift to colleagues for an anniversary, for a long time. Then it came to Moroccan spices and pickled lemons. Attempts to surprise with oriental tagine in tagine were unsuccessful: well, we are not fans of North African cuisine. But once they tried only vegetables and meat, and it’s hard to tell from the meat which part is cow and which kind. You know, stuck. The taste is expected, cook in the same way as in a slow cooker. Now this hat often takes pride of place on the festive table and pleases with minimal fuss and expenses. And exotic serving.
I suggest you remember about porridge from field kitchens – from one meat and such hefty vats are obtained. In such a nostalgic way. Cook like in your kitchen, it doesn’t bother us.
We offer to cook spicy pork sausages on the grill. They can be fried in a frying pan, or they can be cooked on coals. We will cook sausages of two types: minced meat and minced meat.
I suggest cooking chicken wings with mustard sauce, which, by the way, is great for fish, meat, sausages or vegetables. It is prepared in the likeness of bechamel sauce, that is, very quickly.
