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 delicious and more tender! It costs so little! One of the options is to remind you what you want! I’ll be back when you’re waiting for him in the kitchen! Vitamin, light, juicy! We can eat day and night! It will give you twice as much strength in the spring! And as a family!
A very pleasant and light salad, in my opinion, healthy, and also beautiful. I called it that because I actually cook it with crabs more often, but today I offer shrimp.
I want to share with you a delicious recipe for making pasta. There is cheese, fried red onion, and cream cheese filling. It’s worth a try, I recommend it.
I found the recipe for this salad on a Georgian culinary website, it interested me, I cooked it and … was disappointed. To my taste, the proposed sauce did not fit the salad at all. Then I experimented a little and as a result I suggest you cook this salad with my sauce, which fits very harmoniously into the overall picture.
I want to offer you a delicious version of a savory pie with chicken, bell pepper and pickles. I always want to surprise and please my loved ones for the holiday.
This salad of baked eggplant with tomatoes and pickled onions is perfect for kebabs, chops and other portioned dishes of lamb or pork. As a side dish and appetizer.
