In the preparation of delicious salads, like any other dish, there are tricks and tricks. To list them all, one page of the site is definitely not enough. A whole book could be written about this. Therefore, I tried to choose only the most basic and useful. Hope these salad dressing tips come in handy for beginners and seasoned chefs alike.
For the preparation of salads, you can use any vegetables – boiled, fresh, salted, pickled, and fruits – fresh, dried, canned. Boiled meat, ham, sausage, eggs are used in meat salads.
Serve salads, especially for the festive table, should be beautifully and neatly laid. To do this, place them in a salad bowl or on a dish without pressing or smoothing the surface.
You need to decorate the salad sparingly so that you can see what it consists of.
If there are several salads on the table, do not decorate them the same way. Show your imagination and your table will amaze with a variety of dishes.
There are different types of salad serving. In a salad bowl, on a platter, in separate portions in small salad bowls, on slices of bread. They are stuffed with other vegetables, such as tomatoes and cucumbers. They are placed in shortcrust pastry baskets or on slices of fried boiled sausage. In some cases, they even make baskets of vegetables, fastening their slices with gelatin at the base.
In no case should you salt and season the salads in advance – they will give juice and spoil quickly, which can lead to poisoning. Do this before serving.
To prevent the apples for the salad from darkening, immediately after peeling and slicing, put them in cold water for 10 minutes.
To prevent the skins of potatoes “in their uniforms” from cracking, pierce each tuber with a fork in several places before cooking.
For dressing tomato salad, it is better to use lemon juice rather than vinegar.
Mayonnaise for salad can be replaced with sour cream by adding pounded egg yolk and a teaspoon of mustard to it.
Every chef knows that cooking salads has its own secrets and tricks. A couple of books are not enough to list them all. Then I will describe the most basic things to make the salad delicious. These tips are mostly for beginners.
Meat salads are prepared from sausage, meat, ham. Vegetable salads from vegetables: fresh, boiled, pickled.
Salads should be served beautifully for the festive table. There is no need to smooth the surface of the salad by transferring it to a beautiful dish.
Do not overdo it with decorating the salad, it is advisable to decorate so that you can see what it is, after all.
Amaze your guests with a variety of salads, don’t dress all salads the same way.
You can serve salads: on a platter, in a salad bowl, on slices of bread, on baskets of vegetables or dough.
Salt should only be salted before serving so that they do not give juice.
To prevent the apples from darkening in the salad, sprinkle them with lemon juice.
Before cooking, pierce the potatoes in a “jacket” in several places with a fork so that they do not crack.
Tomato salad is best seasoned with lemon juice.
The main ingredient in many salads is mayonnaise. It’s easy to spot with sour cream mixed with mashed egg yolk and mustard to taste.
Good and tasty desserts (as well as food in general) can be beneficial for such a difficult thing as drug addiction treatment. After all, it is very important for a person struggling with his addiction to find some kind of outlet, and the sweet just can become it.
The flour you use to make cookies, cakes, etc. be sure to sift, even if you only need a few spoons. Why? Flour tends to cake quickly, and when sifting it is enriched with air, then your dough will always rise well.
Fresh flour absorbs less liquid than old flour, so when you seem to bake a cake according to the same recipe, it can come out differently every time. This is precisely the reason. Only with experience can you learn to determine whether you need to add a little more water or flour to the dough than indicated in the recipe.
Store flour in a cool and well-ventilated place. Try to sift and ventilate it at least once a month. In a humid room, flour becomes musty, and when stored in a very warm place, it tastes bitter and takes on an unpleasant odor.
Before adding to the dough, the baking soda should be diluted with a little water or mixed well with flour.
Grease the sheets or baking dish with thick grease.
To help the egg whites churn easily into a firm foam, place the eggs in the cold for about 1 hour.
If yeast is added to baked goods, then their average dose is per 1 kg. flour is from 20 – 40 gr.
Yeast should be stored at a temperature not exceeding 3-4 ◦ C.
We have selected the best tips for you so that you can prepare the most delicious salads!
In spring, you can use cabbage brine instead of vinegar and citric acid for dressing salads.
It is best to use apple cider vinegar in salad dressing.
When choosing carrots for salad, remember that short and thick roots are more juicy and aromatic. Spring, not yet matured carrots can be used in salads unpeeled, but at the same time they must be washed well with a brush.
Salad parsley will taste better when washed in hot water.
In winter, dill for salad dressing can be replaced with seed powder.
If garlic is used in the salad, then it must first be crushed in a mortar with salt. At the same time, he loses less juice.
Chopped greens and sour cream are placed in a salad before serving.
Radish salad will taste savory when sprinkled with ground walnuts.
No one will argue: bunches of greens, cucumbers, tomatoes, radishes, washed and laid whole on a platter, will decorate any festive and everyday table. But there are vegetables and herbs that are almost never consumed as a whole – radish, for example, or celery root, you just can’t serve it on the table! Salads should not be forgotten for another reason. Other substances contained in vegetables and root crops (for example, carotene in carrots) are much better absorbed in combination with salad dressing. There are salads that are seasonal, others are prepared all year round.
Whatever the salad is – very simple, hastily cooked, or complex, festive – there are rules according to which you need to cook it. First of all, my vegetables. How? Root vegetables (potatoes, carrots, beets and turnips) – with a brush.
Salad, sorrel, my spinach in a basin, in cold water, “afloat”. At the same time, we change the water several times. Dill and cucumbers are washed only before serving, otherwise they lose their aroma and quickly deteriorate. The vegetables for the salad need to be cooked ahead of time so that they cool down well before we start cutting them. Hard-boiled eggs for salad must be cooked for at least ten minutes.
Bean and pea pods should be immersed in highly boiling, salted water to preserve the green color.
Salads from boiled vegetables should be cut chilled, then they do not spoil so quickly, they are not small crumbs. Cut vegetables into a salad evenly and thinly, the slices should literally show through! Then they are well impregnated with the dressing and will create a “bouquet” characteristic of the salad. When all the products are put in a salad bowl, then everything must be mixed carefully and carefully: with movements from the bottom up, so as not to break or crush thin slices.
The salad is ready, seasoned and stacked in a salad bowl. Now you can decorate it. Slices of ruddy apples and mouth-watering pieces of fish and meat are also suitable for decoration. We decorate the salad only with those products that are included in the salad. The exception is parsley, dill and celery.
A salad laid out in a high slide and decorated with a “mesh” of mayonnaise looks very nice. In general, everyone usually has enough imagination to decorate. And these are fungi from a hard egg and halves of a tomato, stripes of red sweet pepper, a spiral of apples or an orange … everything is fine, the main thing is to observe the measure.
It would seem that it is difficult to prepare a salad! Remember, there is still a comic saying on this topic that, they say, a real woman can simply make a scandal, a hat and a salad out of nothing? However, in reality everything turns out a little differently. And vegetables with herbs, served as a salad, taste completely different at home than in a cafe or restaurant – whether the same combination of ingredients is on the plate. What’s the catch? Experienced chefs have their own little tricks and life hacks for preparing salads, even the simplest ones.
Salad with fish. Fresh vegetable salad with salmon fish fillet. Fish salad with salmon fillet and fresh vegetables on plate
The nuts in the salad “sound” delicious. They give us strength and energize. And in addition to their benefits, they are also tasty in a salad, set off with greens. A small amount of nuts can give a salad of even the simplest ingredients a piquant taste.
Low-fat cheese. Feta, mozzarella, feta cheese – cheeses that will add flavor to the salad, and will not be affected by unnecessary sentiments on the waist. Another good option is cottage cheese. In general, if the standard cheese fat is 50-60g or 50-60% on dry matter, then for fitness salads look for cheeses that are low in fat to 30 grams of fat on dry matter.
Sesame seeds as a finishing touch. The salad will look more aesthetically pleasing and appetizing if sprinkled with sesame seeds. But this spice improves not only the appearance. Sesame nourishes our body with calcium, which strengthens bones.
Compatibility. Experiment! But only within the framework of the ingredients combined with each other.
For salads, it is better to use more juicy, sweet onions.
Radish salads can be seasoned with onions, lightly fried in vegetable oil.
You can put a crust of rye bread grated with garlic in the salad for a few minutes. Before serving, the crust is removed, but a subtle, subtle smell of garlic remains.
In sauerkraut salad instead of apples, you can put slices of oranges or tangerines.
When using unpeeled cucumbers, you must first taste a piece of the peel and make sure that it does not taste bitter. If it tastes bitter, the cucumbers should be peeled.
These tips will definitely come in handy if you want to cook the most delicious salads!
Do not store chopped vegetables and herbs for a long time – vitamin C is oxidized under the influence of atmospheric oxygen.
Salads should not be salted and seasoned in advance, so that they do not let the juice out and cause poisoning. Do this just before serving.
When preparing salads, vegetables should be cut with a stainless steel knife, since vitamin C is destroyed in contact with iron.
It is better to cut raw vegetables on plastic or porcelain planks, since wood will absorb juice.
Radish for salads will lose its acrid taste and unpleasant odor if you first grate it, then rinse it several times with cold water, put it in a colander and, after the liquid has swollen, add it to the salad.
Apples for salad will not darken if, after peeling and slicing, put them in cold water for 10 minutes.
Salad potatoes will not darken when boiled with a little vinegar.
