Breaking
FoodNerdy Recipes Management System
Tag

Salads

Browsing
Cooking Tips

6 Useful Salad Tips

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.

  1. 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.
  2. 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.
  3. Bean and pea pods should be immersed in highly boiling, salted water to preserve the green color.
  4. 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.
  5. 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.
  6. 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.
Keep Reading
By
Cooking Tips

4 Tips for Cooking Salads

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
  1. 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.
  2. 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.
  3. 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.
  4. Compatibility. Experiment! But only within the framework of the ingredients combined with each other.
Keep Reading
By
Cooking Tips

6 Cool Salad Cooking Tips

These tips will come in handy!

  1. For vinaigrettes, pickled onions are used.
  2. For salads, it is better to use more juicy, sweet onions.
  3. Radish salads can be seasoned with onions, lightly fried in vegetable oil.
  4. 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.
  5. In sauerkraut salad instead of apples, you can put slices of oranges or tangerines.
  6. 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.
Keep Reading
By
Cooking Tips

7 Cool Tips for a Delicious Salad

These tips will definitely come in handy if you want to cook the most delicious salads!

  1. Do not store chopped vegetables and herbs for a long time – vitamin C is oxidized under the influence of atmospheric oxygen.
  2. 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.
  3. When preparing salads, vegetables should be cut with a stainless steel knife, since vitamin C is destroyed in contact with iron.
  4. It is better to cut raw vegetables on plastic or porcelain planks, since wood will absorb juice.
  5. 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.
  6. Apples for salad will not darken if, after peeling and slicing, put them in cold water for 10 minutes.
  7. Salad potatoes will not darken when boiled with a little vinegar.
Keep Reading
By
Cooking Tips

8 Cool Tips for Making Yummy Salads

The range of vegetables used in the diet should be as varied as possible. It should be borne in mind that different types of vegetables and fruits vary greatly in their taste, nutritional and dietary benefits.

  1. Withered greens can be refreshed if they are dipped in cold water for 1 hour, to which 1 tbsp. l. vinegar.
  2. Parsley will become more aromatic if it is rinsed in warm rather than cold water before use.
  3. Potatoes, as well as vegetables for salads and vinaigrettes, are preferable to cook without peeling so that they retain nutrients.
  4. It is not recommended to pour out the water in which the peeled vegetables were cooked. This broth contains many beneficial substances and can be used to make a soup or sauce.
  5. From the time of Ancient Egypt to the present day, medicine has used garlic as a medicine against a number of diseases. It contains special bactericidal substances – phytoncides, which destroy many types of pathogenic bacteria.
  6. If the sauerkraut is too sour, then it must be placed in a colander and rinsed with cold water.
  7. A fresh apple will add a spicy flavor to the herring salads.
  8. Fresh herbs will last longer if stored in the refrigerator in a sealed plastic bag.
Keep Reading
By
Cooking Tips

6 Important Salad Cooking Tips

These tips will definitely come in handy!

  1. The carotene contained in carrots is converted into vitamin A in the human body, which is why it is called provitamin A.
  2. By changing the dressing, you can radically change the taste of the salad.
  3. Parsley and celery greens serve not only for decoration, but also for fortification of various dishes.
  4. Salads from delicate ingredients are not mixed with a spoon, but gently shaken.
  5. If you boil unpeeled potatoes in salted water, the skin will not burst.
  6. Chopped onions wilt quickly and lose their aroma, as the essential oils they contain are very volatile.
Keep Reading
By
Cooking Tips

10 Tips for Cooking Salads

These tips will definitely come in handy when preparing salads!

  1. Vegetables are boiled in salted water to give them a better taste and retain more nutrients.
  2. The larger the vegetables, the less they lose substances during cooking.
  3. Steaming retains more soluble substances in vegetables than boiling in water.
  4. In order for green peas to retain their color during cooking, a little sugar must be added to the water.
  5. It is better to cook vegetables in an enamel or aluminum dish than in a copper or iron one, because vitamins are better preserved in them.
  6. Vegetables should not be ground in a meat grinder; it is better to use an aluminum (plastic) grater.
  7. It is better to cut raw vegetables on a plastic board, as the wooden one absorbs juice.
  8. Fresh vegetables, herbs and fruits are best immersed in boiling water, while vitamins are better preserved.
  9. It is better to cut vegetables for cooking the same thickness, so they will cook at the same time.
  10. Mayonnaise salad and vinaigrette will be more delicious if you put lemon peel in them before use or add a little lemon juice.
Keep Reading
By
Cooking Tips

7 Useful Salad Cooking Tips

Vegetables, due to the presence of organic acids and essential oils, have a pleasant taste and allow you to diversify your food.

  1. The daily use of bell pepper has a beneficial effect on the state of the body, since this fruit contains calcium, magnesium, phosphorus, iron, aluminum, as well as vitamins B1, B2, C, PP, etc.
  2. Vitamin A and carotene are preserved when vegetables are cooked, but are destroyed by acid.
  3. To carefully remove the core from tomatoes, it is recommended to use only sharp, thin-bladed knives.
  4. The flavoring qualities of salads largely depend on the dressing. They are seasoned with mayonnaise, sour cream, lemon juice or vegetable oil.
  5. For dishes with radish, it is advisable to serve sauces with a base of vegetable oil.
  6. The contrasting combination of yellow, green and red bell peppers, as well as white pieces of feta cheese will give the salad an appetizing look.
  7. Fresh peeled vegetables should be thoroughly rinsed under cold running water before slicing.
Keep Reading
By
Cooking Tips

6 Useful Salad Cooking Secrets

These tips will definitely come in handy!

  1. If you want the vinaigrette to acquire a delicate and pleasant taste, pour a tablespoon of milk into it and add a teaspoon of sugar.
  2. Lettuce with mayonnaise and vinaigrette will taste especially good if you put a lemon crust in them for a short time before serving.
  3. Vegetable salads are seasoned with mayonnaise, sour cream or vinegar just before meals, since after 2 to 3 hours they lose almost all their nutritional value. It is not necessary to cook a salad for several days and it is not tasty and has little benefit.
  4. Vegetable oil should be added to the salad only after the salad has been salted, vinegar and pepper have been added (salt does not dissolve in oil).
  5. Salt should be salted just before serving. If you add salt in advance, the vegetables will give off a lot of juice.
  6. A “fan” of cucumbers will greatly decorate the salad. Cut strong small cucumbers lengthwise into thin slices and straighten – here’s a “fan” for you.
Keep Reading
By
Cooking Tips

10 Important Salad Cooking Tips

If you want to cook the most delicious salads, then we recommend heeding these tips!

  1. To store an incomplete onion, grease the incision site with oil or fat.
  2. In order not to “cry” when peeling an onion, you need to peel it under running cold water, or just dip a knife.
  3. So that the knives do not smell like fish or onions, they are rubbed with salt or vegetable oil.
  4. Before cooking, mustard and horseradish must be lightly scalded with boiling water, this will remove the unpleasant bitterness.
  5. Sorrel is very poorly preserved, so it is best to use it on the day of harvest.
  6. Parsley can be rinsed not with cold water, but with warm water. This will make it even more fragrant.
  7. Parsley, celery and dill are best cut and not chopped; chopped greens quickly release and lose aromas.
  8. A few drops of fresh lemon juice added to frozen vegetables and fruits give them freshness and juiciness and improve the taste.
  9. It will be easier to peel potatoes “in their uniforms” if they are poured over with cold water immediately after boiling.
  10. Grated raw potatoes will darken less if you add a little warm milk and grated onions to them.
Keep Reading
By