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.
A great option for lunch on the long-awaited Sunday, hooray – you will be able to taste fish and seafood!!! It is prepared easily and unpretentiously. And the taste is just great.
A very bright, summer and healthy salad of grilled chicken breast, strawberries, sweet plums and delicate lemon-flavored dressing! Be sure to try it, you will not remain indifferent!
A delicious and hearty salad, it replaces lunch or dinner. It is prepared very simply. Delicious, fast, easy. I have already cooked several times, the last time I added sesame seeds.
Hello everyone. I bring to your attention the following reflections on the eternal theme of Julien. This time we have mushroom julienne with mussels and shrimp. The option is economical, it is not suitable for expensive products. Cook and enjoy.
From the first spoon I fell in love with soup. Even with those mussels that are sold here, and not in Italy. Delicious, and that’s it. Bright, fragrant, and a little fancy and even refined. Come, we will prepare a soup with mussels and serve it with mussel kebabs.
Delicious, fast, easy. it turned out very juicy, although I doubted until the last – whether in a set of products, or in the filling, but it turned out more than.
This dish is prepared very easily. But the filling makes it delicious. Juicy and satisfying. It can be served both independently and as a side dish to fish, boiled meat or shish kebab.
Such a light but hearty salad is very useful in the summer menu, it is prepared quickly and can easily replace a full dinner. Very original salad! The perfect combination!
The abundance of vegetables allows you to use this dish without a side dish. Well, if you still need it, the side dish can be of your choice: rice, mashed potatoes, bulgur, couscous.
