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.
The ancient recipe for amazing borscht was handed down to us by my ancestors. Passed down from generation to generation. I will be glad if it is useful to someone. Borscht turns out very tasty. Try to cook.
The site has many recipes for ribs baked in the oven. But it was with this marinade that I found. My husband said that if these ribs are cooked as a barbecue, they will be very tasty.
I present to your attention the Ukrainian borscht according to my grandmother’s recipe. The recipe has not changed since time immemorial, only I have been using it for about 20 years and am not going to experiment with it. We cook and enjoy the taste.
Why do we marinate barbecue meat? Personally, I have two reasons – to make the cooked meat soft, very tasty and tender and to discover new tastes and get fresh impressions (well, I am very curious by nature). They do not like acidic components in the marinade, such as vinegar, lemon juice (the acids contained in the marinade components change the structure of meat and destroy connective tissue cells), so they are always on the lookout for new components. Well, why not try the Coca-Cola marinade?!
I share with you, my good friend, my recipe for vegetable borscht. My family likes it. Maybe your house won’t give up on this. Borscht turns out very tasty.
I found it in the wilds of the Internet, here is the recipe for this borscht, I cook borscht just amazing!!! A good recipe!!! Borscht turns out very tasty. So I thought I’d show it to people.
Now it has become customary to cook in a slow cooker, and there are not so many recipes, even traditional ones. I decided to cook my favorite borscht in a slow cooker, it turned out even tastier than in a saucepan..If you have a slow cooker, try to cook this soup. It’s very tasty.
This borscht was taught to me by my mother-in-law, and she borrowed this recipe from her grandmother. Traditionally, it is prepared for Easter, so I took it and now cook it once a year on the eve of the holiday. Borscht turns out to be very tasty and satisfying. I advise you to try it!
