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.
Very tasty warm salad. And when in the summer there is a great abundance of vegetables, and even from your garden, you want to cook, cook and cook such a salad.
Quick to prepare pie based on puff pastry with cottage cheese with herbs and fried liver. Cranberry berries perfectly complement and emphasize the taste of the main components of the pie. This pastry is universal – and on a festive table is good, and on weekdays!
Fish is always welcome on the table, dishes from it are light and hearty, beautiful. Fish dishes do not need to be heated, if suddenly, they are not eaten immediately, and this is very important at a festive feast. I recommend it.
Snack roll of potato dough with fried mushrooms with onions, cheese and herbs. The preparation is not complicated, the products are the most affordable, will decorate any festive table, excellent both in warm and cold form.
The salad is very simple, but its taste is worthy of attention. The name of the salad has a meaning – all the ingredients of the salad are combined successfully and harmoniously.
New year’s holidays are just around the corner. Are you already thinking about the new year’s table menu? I decided to make a buffet version this year. Just a little bit and in a portion serving. This salad is also in the plans. Maybe it will be useful to you.
Healthy, bright, delicious! Our family is very fond of pumpkin soup, so I cook it in different variations. With tangerines and melted cheese, it turned out great! Velvety, delicate, creamy!
