Tricks of making vinaigrette

[Tricks of making vinaigrette]

Tricks of making vinaigrette

Vinaigrette recipes

1. Cook vegetables in the evening in a small amount of water, in a uniform and leave in the liquid at least overnight, but no more than a day, they will be saturated with juices.
Leave the vegetables in the liquid before cooking, peel right before cutting the vinaigrette, they should not lie and dry, even in a polyethylene bag.
Cut vegetables into large cubes with a side of at least 0.7 cm.
In addition to butter, add to the chopped vegetables, about 50-70 ml of the broth remaining from the beets, a couple of tablespoons of brine from the ogrurts and from 1 hour. l. Russian mustard, this amount of liquid is consumed for 3 liters of vinaigrette. You can put more mustard, you just need to choose the dose to your taste.
Well, and oil, of course, use unrefined and non-deodorized sunflower oil, the so-called "scent"
Bon appetite!



Vegetables on vinaigrette, sliced ​​in a steamer in a multicolor

1. Cook vegetables in the evening, in their uniforms and leave in liquid at least overnight, they will be saturated with juices.
Leave the vegetables in the liquid before cooking, peel right before cutting the vinaigrette, they should not lie and dry, even in a polyethylene bag.
Cut vegetables into large cubes with a side of at least 0.7 cm.
In addition to butter, add to the chopped vegetables, about 50-7 ml of the broth remaining from the beets, a couple of tablespoons of brine from the ogrurts and from 1 hour. l. Russian mustard. You can put more mustard, you just need to choose the dose to your taste.
Well, and oil, of course, use unrefined and non-deodorized sunflower oil, the so-called "scent"
Bon appetite!

Class, I will definitely take note of it, I really love vinaigrette and make it often, and according to your recipe, the salad should have a new taste

[themselves]

Cook vegetables in the evening, in their uniforms and leave in liquid at least overnight, they will be saturated with juices.

and you themselves did that? usually boiled vegetables soaked in water become watery and lose their flavor

[themselves]

and you themselves did that? usually boiled vegetables soaked in water become watery and lose their flavor

And I thought that I was the only one with such garbage .. I thought I was doing something wrong)))

I read it and sit quietly .... I thought - I alone think that the soup will work out. I generally like baked beets more - it is sweeter and richer. And if I cook, then for steam

I read and sit silent

Yeah, and I'm sitting in disbelief

I read it and sit quietly .... I thought - I alone think that the soup will work out. I generally like baked beets more - it is sweeter and richer. And if I cook, then for steam

Again, siiistra I bake everything for vinaigrette, both potatoes and carrots. I just lay them down a little later. A completely different taste!

[own]

sit silent ... nada experience delitsa, Lyudmila brought this method rather from the Internet, and not from ownwhat is more valuable experience

[Mouse]

I just remember how a friend who worked at the catering unit in the hospital brought home ready-made boiled beets. Tama was cooked in huge vats - poured with water, boiled for as long as there was time and left to cool until morning right in the same pan (electric stoves - the vegetable was just up to condition). So - it was impossible to eat THIS (although they themselves ate - for free) - wet-slimy-watery g ...
Mouse, I sometimes bake too, but more often I cook potatoes

did you do that yourself? usually boiled vegetables soaked in water become watery and lose their flavor

I've been doing this for many years. The bottom line is that the vegetables in their uniform do not slip.Of course, it is better to keep them in the refrigerator, but they can stand on the stove for one night. By the way, they are better cleaned than freshly boiled ones.

I read and sit quietly ... I thought - I alone think that the soup will work out

And I keep quiet, I think, live and learn ... And that's what it is, Mikhalych!

Yeah, and I'm sitting in disbelief

+1

Probably, in this topic it is advisable to share only your own and many years of experience

Regarding the vinaigrette, from my own experience: medium-sized beets and potatoes (not white, which is crumbly, but pink, it does not fall apart or crumble 0 with a dirt brush, prick a couple of times with a fork to pierce the peel and put it on the turntable (glass dish ) in the microwave. I turn on the microwave to a maximum (I have 900 W) for 5 minutes, then I turn each tuber and another 5 minutes. Usually for medium-sized potatoes, 10 minutes of total time is enough and it is ready. I take out the potatoes, and bake the beets again, checking on readiness.
The beets are a little "squeezed", but very sweet. With carrots, this does not work out, unfortunately, it squeezes so much that it is impossible to peel it.
I draw your attention, if you need to bake few vegetables, for example, one beet, then so that there is no explosion, I put a cup of water next to the vegetable.

For Olivier, I make vegetables in a double boiler. She took over this experience in one of the culinary programs on the "Kitchen" channel. I cut the peeled potatoes and carrots into cubes, then steam them in a double boiler or slow cooker. Usually 15 minutes is enough. But with beets it does not work so quickly in a double boiler and it is tastier baked.

Many years ago, I think about 20 years, maybe even a little more, even my mother noticed that her daughter-in-law's vinaigrette, my aunt's, is much tastier and juicier than ours. Mummy stuck with questions to my aunt and she did not hide the technology. And for 20 years now, my mother and I have been making vinaigrette just like that. The vegetables are moist and juicy. Naturally, before cooking, they need to be washed with a brush, but I generally brush all the vegetables that I cook in my uniform.
I have been doing everything written in the councils for about 20 years. I taught all my girlfriends to do this.

wet-slimy-watery g ...

which, moreover, deteriorates in the blink of an eye, and yes = it was this nasty wateriness, I worked in a handout in the department, the vinaigrettes did not stand until evening - they died out.

I cook beets with carrots, the water should only cover the vegetables. And not that 2 beets float in three liters. The broth, which is then added to the vinaigrette, turns out to be very dark, purple!

wet-slimy-watery g ...

Girls, I repeat: I've been doing this for over 20 years, all my friends like the result, if you don't like it, don't do it! Why write nasty things?
Try this first, then criticize. Just don't overdo it with water!

I have been doing everything written in the councils for about 20 years. I taught all my girlfriends to do this.

Lyuda, did not have such experience, therefore they doubted, it's good that you are doing.

Why write nasty things?

I asked about your experience - you answered, thank you. and nasty things are not about your advice, but about the hospital method and its results

Ladies Thank you for your attention to my recipe. I did not expect such a heated debate. Previously, I couldn’t go online to answer quickly, and even now I have to leave for a few hours, the same I will not. If you have any questions, please wait for an answer. I will not immediately, but how I can answer!

Yes, just in case: I always cook a lot of vegetables, it turns out at least 3 liters of vinaigrette - it takes two days for us to fly away. So the amount of "sauce" is calculated for 3 liters of vinaigrette.

[Ludmila]

Ludmila, do not be offended by the comments, please. It's just that what you described is so contrary to the generally accepted norms for cooking vegetables that everyone was so peculiarly surprised, including me. Your way is rather unexpected, puzzled straight.Only now I don’t understand, boiled carrots with a beet do not care what amount of water to lie in? After all, they are still in water, and there will be 1 liter or 3 liters of it - what's the difference ??? I’m not joking, I want to figure it out.

[Mandraik Ludmila]

Mandraik Ludmila, and carrots are not stained?
Maybe I'm doing something wrong, but my beets and carrots, left after boiling in the broth, turn out to be too watery ...
And I put mustard and unrefined oil ...

The places that touch the beets are colored a little, but in the vinaigrette everything will still turn dark - the beet broth is a strong dye.

it will be 1 liter or 3 liters - what's the difference ???

If there is a lot of water, I'm afraid it really will turn out watery - beet broth of the required density and color will not work.
I always boil a lot of vegetables: a 5-liter saucepan is stuffed to the top, I often add potatoes to the common pan after an hour of cooking.
All the girls run away, if anything, I'll come back in the evening I will answer

No, I do not like when the vinaigrette is of one burgundy color, I like when everything is "natural". To do this, first pour the chopped beets into a bowl, add a spoonful of vinegar and oil to it, mix, and then everything else. With this method, only the potatoes turn a little pink. Oh sorry for the pictures!

[Ksyusha]

Ksyusha, alas, but the next day, even after all such manipulations, the vinaigrette becomes approximately uniform beet color.
Your way is good for a small portion that is quickly eaten. As soon as I didn’t get sick, it got stained, an infection. Or are our beets so vigorous ???

We don't like watery beets! And generally watery vegetables! Brrr ...
And since the first time I steamed beets in a pressure cooker (I have had a pressure cooker for more than 26 years), I have never cooked them again, and I will not cook in water! I always get the vinaigrette juicy and tasty, and I always cook in a saucepan of at least 3 liters, and sometimes more.
The first time I hear that liquid would be added to the vinaigrette (oil does not count).

I can't get beets in the microwave. Tried it several times, it shrinks! But potatoes and carrots are great! The carrots have never shriveled in many years. And steamed beets tastier to me.

Or are our beets so vigorous ???

normal beetroot for cha, but what is it just tastier the next day, everything will be soaked, such beautiful = beetroot

And we love fresh vinaigrette most of all. And no extra liquid. Only oil. And the color does not like uniform. I mix all vegetables (except beets) with oil, and then just add the beets. It turns out multi-colored, beautiful. The next day, of course, it turns red, but not as much as if everything were mixed together at once.

I can't get beets in the microwave. Tried it several times, it shrinks! But potatoes and carrots are great! The carrots have never shrunk in many years. And steamed beets tastier to me.

Please teach a carrot to microwave. Everything is fine with me with beets, I take the "medium" size and the larger, so what "shrinks" is simply cut off when cleaning. And the carrots have already taken a thick one, and a thin carrot shrinks so much that it is impossible to peel it.
Thank you!

And I can't get beets in my microscope. I tried several times and gave up this venture. And yes, how many people - so many tastes. For example, I like to mix beets with warm potatoes so that they are colored, pour over with scented oil and with herring. This is my favorite food. No meat needed. This is me by the way, because this, of course, is not a vinaigrette

Please teach a carrot to microwave.

Mine, I put it in a glass pan - at the bottom of water by 0.5 cm. Power 800 watts, time 11-12 minutes. After that, I check the top of the carrot (since it is thicker there) .. if there was not enough time + another 2-3 minutes. Beets are cooked for 16-18 minutes

Tanya-Fanya, and what is there to be able to.I take a glass saucepan with a larger area, I put carrots in the center, and around the potatoes (recently peeled, earlier in their uniforms with a pricked fork. I even had the program "jacket potatoes" in the old microscope. And then I began to cook it without a uniform) , I turn on the microwave for 15 minutes, for a start, and then I just open it and check it with a knife. If the potatoes are ready, but the carrots are not, then I take out the potatoes on a large plate, and put the carrots back a little more. It is necessary not to overexpose the carrot, otherwise it may become too soft, because even after turning off the microwave, the products still continue to cook and reach.
Yes, when cooking, I pour out the released water into the sink so that the vegetables do not become watery.

I put it in a glass pan - at the bottom of the water by 0.5 cm.

I realized! Thank you! If I bake potatoes and beets, then the carrots should be boiled with the addition of water, then they will not shrink. Today I will experiment

I make beets separately from potatoes and carrots. And before laying, the entire peel must be cut off, and into a bag. I like the package more than in a glass pan, and no water is needed.

And I cook vegetables for a vinaigrette in such a sliced ​​form in a steamer pan in a multi. On Steam, 25 minutes and you're done!

[svetta]

svetta, Oh, how cool! Dragged into the burrow!

[svetta]

svetta, Oh really! What's so simple? And that the juice doesn't drain?

I cut all the vegetables into cubes. First, in a glass pan, I bring the beets to half-cooked in the microwave, then add the carrots and potatoes and cook everything together. Has cooled down. In the same saucepan, I mix everything with the rest of the ingredients and enjoy life. Everything is fast and accurate.

[Tatyana]

Tatyana, you have the most economical and environmentally friendly way! And what are the cooking times and power?

[svetta]

svetta, I must try, thanks.

[gala10]

gala10, all the same micros are different, and also depends on the voltage in the network. And the amount of food. Sliced ​​size ... So I have it differently. And as for the economy, yes ... I like to get the same result with a minimum of body movements and dirty dishes

I like to get the same result with a minimum of body movements and dirty dishes

And how I love it!

[gala10]

gala10, all the same micros are different, and also depends on the voltage in the network. Yes and on the number of products. Slicing size... So I have it differently. And as for the economy, yes ... I like to get the same result with a minimum of body movements and dirty dishes

That's right, right! And I just can't get vegetables in a micron, sometimes partially raw, sometimes shriveled ... I threw this translation of products and a double boiler in cartoons to help me. If you need more vinaigrette, then load a stationary steamer for 2 tiers.
Nikusya, the juice flows a little into the water, without this you can do it, but the vegetables are not dry, just right. Rather, it is not juice, but condensation water from the multi lid drips down through the vegetables and stains.

And I cook vegetables for a vinaigrette in such a sliced ​​form in a steamer pan in a multi. On Steam, 25 minutes and you're done!

And I have not yet used this basket. 🔗

And I have not yet used this basket.

Albina is like a gritsa - a flag in your hands! For the vinaigrette your muzhuki will say thank you!

I checked that small beets are better suited for cooking in winter - for some reason, they are tastier than large ones. And, if boiled, you can also add a tablespoon of sugar to the water.

And, if boiled, you can also add a tablespoon of sugar to the water.

And vinegar, then the color will be preserved and there will be no earthy smell.

[valushka-s]

valushka-s, of course, it is useful to cook in a double boiler, but not everyone has it, and besides, it's a matter of taste. In our family, it is done as I have described for many years and I have never eaten a vinaigrette tastier than anyone else, perhaps it tastes better with you, write your advice and those who have a steamer will do as you do.
I do not force anyone or agitate.Don't like it, don't do it, but don't write something that isn't there! Vegetables in the skin a priori cannot be watery, well, you will not keep them for a week, a maximum of a day in the refrigerator, they are healthier than peeled and cut in advance. Yes, the most useful vegetables are steamed in a peel, it is foolish to argue with this, the next in usefulness are the same boiled in a small amount of water in the peel, then go baked in a peel in the oven, peeled vegetables even further in terms of usefulness. Everyone decides for himself how to cook.

And vinegar, then the color will be preserved and there will be no earthy smell.

I would not recommend vinegar, it destroys useful things, but my color is already beautiful, it depends on the beets, fortunately we have our own beets, the color is always beautiful both in vinaigrette and in borscht, I don't put vinegar anywhere. Well, if you really want sour, it is better to replace vinegar with lemon juice or citric acid, there are longer chemical chains and therefore it is less destructive for organics and for the stomach