Tricks of making vinaigrette

[Mandraik Ludmila]

Mandraik LudmilaProbably, for every family, food stereotypes are formed, you should not be offended by girls ... You are so used to it, but someone else is. Whoever is interested in your method will prepare the vinaigrette this way.

I always cooked vegetables for a vinaigrette in a uniform, only after cooking I drained the water. And after I tried to steam it, I realized - mine!

to make it clear about the color, I will try to post a photo, this is yesterday's vinaigrette, all that remains

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

What nutrients does vinegar destroy? Give flies separately, cutlets separately ... in this case, no vinegar will get into your stomach (although it would have gotten, it would have done no harm), it acts here as an acid to preserve color, and lemon is useless from the earthy smell
Add one tablespoon of vinegar to the entire volume of water.

[Ksyusha]

Ksyusha, I do not add vinegar, in general I try where I can replace it with lemon. It is better for people with high acidity of the stomach and for the liver. As for the earthy taste, I did not notice the same, my vegetables with a brush, I clean the skin before cooking, while I cut the beets so grumpy - very tasty - no earthy taste, maybe I have some other kind of beets ... my own after all.
In general, thank you all for the discussion, I corrected and added a little in the source, what I thought was understandable, I’m so used to it, after all, this recipe is 20-30 years old and I already do everything on the machine, I don’t think about what and why. And here I realized that there are still nuances that need to be added. And added a photo

Then it is understandable ... and I really smell this smell in beets, so I pour a bit of vinegar on it myself ... although I love beets very much!

[Ksyusha]

Ksyusha, there is acid in mustard, by the way I do the same myself with brine, lemon juice and honey, it perfectly repels foreign odors. You can, as I wrote in the council, add it .. and more! I also add garlic, so it turns out very fragrant!

I also add mustard to the vinaigrette, it gives me some zest. And I also add to Olivier ...

Yes, I also add mustard, I add it everywhere, I love it very much ... I also make it myself.

My husband eats everything with mayonnaise and the vinaigrette is the same, I had to learn how to make mayonnaise and what kind of mayonnaise without mustard!

You can have your own 5 kopecks to discuss the preparation of vinaigrette. And I like to cook vegetables for vinaigrette in an airfryer in a baking bag, first a layer of beets, then carrots and potatoes. Vegetables are of course chopped. It turns out baked vegetables, even a husband who hates a vinaigrette - gobbles in on both cheeks.

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!

One to one my porcayka)))), I also cook this way from the moment the multicooker appeared, on the steam-vegetables mode, and every time I am wildly happy that somewhere (well, on HP, of course) I found this advice! It is a pity that I cut the cubes on Olivier smaller, otherwise life would have become easier

My husband eats everything with mayonnaise and the vinaigrette is the same, I had to learn how to make mayonnaise and what kind of mayonnaise without mustard!

Wow, I thought that I was the only one such "pervert", but it turns out there are still such
I love vinaigrette with mayonnaise

[Kate]

Kate, my husband, in general, everything with mayonnaise, just bread with mayonnaise, pilaf, which is made in a cauldron on a fat tail, and that with mayonnaise! Pies with cabbage, meat, in general, not sweet, the same mayonnaise smears. maybe for this the same I love him

maybe for this the same I love him

Mayonnaise or husband?

[I cut cubes on Olivier smaller]

One to one my porcayka)))), I also cook this way from the moment the multicooker appeared, on the steam-vegetables mode, and every time I am wildly happy that somewhere (well, on HP, of course) I found this advice! Pity that I cut cubes on Olivier smaller, otherwise, how would life be simplified

Olesya, what prevents vegetables from being cut into smaller pieces for Olivier and steamed in the same way?

Girls who love vinaigrette with mayonnaise, then you and your husbands should love my salad https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=165686.0 And my men also like it because with meat

[svetta]

svetta, I liked your way of cooking, I must try! Thank you!

Olesya, what prevents vegetables from being cut into smaller pieces for Olivier and steamed in the same way?

Duck small cubes fall out into the holes, though. ..... this is what I think, but in fact it may not fall out, I have not tried
Light, thank you, you gave me a magic pendel, I will try and report

[Kate]

Kate, my husband, in general, everything with mayonnaise, just bread with mayonnaise, pilaf, which is made in a cauldron on a fat tail, and that with mayonnaise! Pies with cabbage, meat, in general, not sweet, the same mayonnaise smears. maybe for this the same I love him

Still not to love such a constant companion !!

I have a friend like this!

[Olesya]

Duck small cubes fall out into the holes

Olesya, but you can lay a gauze on a double boiler, then it will steamed and will not fail.

[Olesya]

Olesya, but you can lay a gauze on a double boiler, then it will steamed and will not fail.

Yes, you don't have to lay anything

I cut vegetables for salad into cubes of 0.7-1.0 CM. and that's more than holes in a steamer and nothing falls through.
And remember to RINSE the chopped vegetables before placing them in the steamer to prevent them from becoming "snotty" after boiling. Vegetables, especially potatoes, contain starch, so it turns into jelly on pieces after cooking - and this is unpleasant

[0.7-1.0mm]

Yes, you don't have to lay anything

I cut vegetables for salad into cubes 0.7-1.0mm and that's more than holes in a steamer and nothing falls through.

No mistake?

In Vinaigrette, vegetables should be large from 0.7 to 1 cm, cut, I think Tatiana described herself, by the way, the advice says about the size.

We didn’t like the micra potatoes, I don’t understand why, I get it sticky. Maybe I'm overexposing her? And the vinaigrette: baked unpeeled vegetables in a mikra saucepan, then peeled and cut. I do not like to cut raw beets, they are hard and taste, I like boiled whole beets more. I can't get vegetables in the oven, I'll always dry them out. I cook carrots and beets either in microne or steamed whole, although I would love to cut the potatoes.
As for the vegetables in the broth, the mother-in-law cooked beets like that. Fast cooking of beets is considered: boil the beets a little, then pour cold water and let stand for an hour. This method surprised me, although the beets, and the truth, turned out not raw.

[Ludmila]

Ludmila, I think so too.

No mistake?

Of course, the error of the Cubes is 0.7-1.0 CM. Fixed

[Oksana]

Oksana, there is a method to make potatoes less crumbly and sticky, I use this method in Olivier. This advice was given in his blogs by Lazerson, I think you know this. So he advises to boil potatoes already cut into cubes in acidified water, that is, add vinegar or lemon to the water before cooking, since there are few vitamins in potatoes, in principle, their destruction during oxidation is not critical.The potato seems to close the outer pores, well, this is how I explain it and it turns out that it is not crumbly and not sticky, it absorbs less oil or mayonnaise.

Yes, even the stickiness of a potato depends on the amount of starch in it, the more starch, the more crumbly the potato. And if the sticky starch is apparently less, now a lot of potatoes are sold with a reduced starch content, you cook and cook it, but it does not crack and does not crumble, and you will not have time to cook your own, but it is already cracked and boiled almost into mashed potatoes. The truth is that where less starch is healthier, and where more starch is tastier

[Mandraik Ludmila]

Mandraik Ludmila, just varieties of potatoes with different starch content are intended for different dishes. Low-starch potatoes will never make a delicious mashed potato and will not boil down into trash, no matter how much you cook. It is for frying, because it keeps its shape well.
White potatoes for boiling, pink ones for frying - this is something like this.

[Mandraik Ludmila]

Mandraik Ludmila, I know the acid is added when cooking to keep the vegetables firm. And I cook whole potatoes in a micron and without liquid, you can't add it there. Sometimes I cook for a side dish, I suspect it's all about the modes.

Fast cooking of beets is considered: boil the beets a little, then pour cold water and let stand for an hour.

Well, pour cold water and stand for a while - I would not risk it.
I think the more vegetables are in the water, the more they give their vitamins to this water. Therefore, I was just surprised to read Lyudmila's advice.
But the shock washing with cold water after the boiling water is drained is very good.
Also, my mother always cooked vegetables for a vinaigrette like this: water is poured into a saucepan, only to cover the vegetables. Beets have always been cooked separately from carrots and potatoes. Of course, it is advisable not to mix potatoes with carrots, cook separately. But it's up to the hostess to decide.
Potatoes and carrots cook faster and therefore the saucepan is removed from the heat earlier. Moreover, the carrots may turn out to be slightly not cooked, but this is not scary, it will come later.
In a saucepan with beets, you can, if desired, add 1 tbsp. l sugar, 1 tbsp. l salt and 1 tbsp. l vinegar or lemon (I can add apple cider vinegar). There are exact recommendations on the time for boiling beets, but I have already forgotten them, but beets should not be boiled until they are fully cooked. To make it difficult for the knife to enter.
The boiling water is immediately drained and the beets, carrots and potatoes are doused with cold water. I just put a saucepan in the sink and turn on the running water for a couple of minutes.
And only after that is the main secret. We take a newspaper and tightly wrap the chilled, but still very hot, beets. Then you can wrap it tightly with a towel or napkin. We do the same with carrots and potatoes in advance.
I usually cook in the evening, and leave it wrapped up until the morning. In the morning I unwind the vegetables, they are already completely ready under the influence of steam in a hermetically sealed form, they reach themselves.
I have not boiled vegetables in saucepans for a long time, since the pressure cooker appeared, but I still practice the procedure with dousing with ice water (and in winter, usually not in a sink, but under a water pump on the street) and wrapping them in a newspaper.
When I cut vegetables, beets separately, and season the rest separately with sunflower oil. And only then I combine and mix everything together.

Eh, I'll tell you too ...
I wash the beets well and put them in a bag. I put the package in a full pan, the water pushes the air out of the package, I tie the package. It turns out a la vacuum. Then I put a pot with potatoes, carrots and a bag of beets to cook. Together. I take large potato tubers and carrots so that the beets cook longer. Then I drain the water, and put the bag in the ice for 10 minutes. There it comes fine.
Everything is cooked in one pan, does not stain, the beets are not boiled (the color is very rich, like the taste)
I tried this way to cook large beets, cut into pieces. It turned out great too. The skin peeled off thinly where it remained. The color and taste are good!

Boil the beets a little, then pour cold water and let stand for an hour. This method surprised me, although the beets, and the truth, turned out not raw.

This is how I cook beets. I like. I try to take a small

Eh, I'll tell you too ...
I wash the beets well and put them in a bag. I put the package in a full pan, the water pushes the air out of the package, I tie the package. It turns out a la vacuum. Then I put a pot with potatoes, carrots and a bag of beets to cook. Together. I take large potato tubers and carrots so that the beets cook longer. Then I drain the water, and put the bag in the ice for 10 minutes. There it comes fine.

So I also cook I really like it - both the vegetables themselves, and the fact that there is no smell of beets during cooking, and then you do not need to wash the pan

There are so many great tips about beets. I was just about to cook it for the venegrette. Today I will try to cook the recipe in a bag. The only question is, isn't it harmful? Indeed, at high temperatures, harmful substances, some formaldehydes, can begin to be released from the bag, as when heating platy dishes, if it is not designed for hot dishes.

[Nelya]

Nelya, it is quite normal to leave vegetables in the peel in the broth, I already wrote, there should not be a lot of water and you should not keep it for a week, the skin will retain useful substances, much more useful substances go away if the vegetables are cleaned and cut in advance, even if steamed, unfortunately most of the vitamins are destroyed. In my many years of experience, such vegetables (cooked in the peel) are juicier and tastier, but this is a matter of taste.

Sometimes I throw vegetables into colo-slag so that the excess liquid is glass. I'll also squeeze pickled cucumbers and cabbage. Nobody likes "liquid" salads. And I always serve scalded onions in a separate jar on the table. I don't put it in salad. Everyone will put in whatever he wants. The onion smell in salads is not good ...

prigaditsa ... temka then .. to bookmarks ..

[Ludmila]

Ludmila, I agree with you on the issue that peeled and pre-cut vegetables are less useful. I once tried to cook cubes in a double boiler. But I didn't like it and I went back to my old way. I'm steaming in a pressure cooker. I pour in just a little water, just so the pressure cooker can build up pressure, but so that the stand does not dip into the water. Then I put a stand in there and put the washed whole and unpeeled vegetables.
I will definitely not eat vinaigrette with liquid, so I will not even conduct an experiment. Me too, like Elena-Liza, I squeeze out the excess juice and cucumbers, and cabbage, and onions. But venegrette never turns out to be dry.
Thank you for sharing your secret of making venegrette, maybe someone will also like this method. I will take note of your advice to cook potatoes on Olivier in lim. kitty.

And I'm lazy ... For the vinaigrette (and for other salads) I put all the vegetables together in the pressure cooker and for a couple of minutes 10-15. Then I take out the potatoes and carrots, and start the beets for another 10 minutes, depending on the size. And that's all ... Nothing is painted, does not boil.

[Frozen vegetables]

And I cook vegetables for a vinaigrette in such a chopped form in a steamer pan in a multi. Steam mode 25 minutes and you're done!

Frozen vegetables - carrots and beets are also well cooked for half an hour and ready.

It is a pity that I cut the cubes on Olivier smaller, otherwise life would be simplified

I steamed the carrots like this - frozen, cut into strips on a berner, the truncated was well cooked, the carrots were thin slices whole, they did not break when mixed in Olivier, the color is bright.

Can a vinerget be frozen in portions? How does he behave after defrosting in the microwave? We do everything the old fashioned way: we boiled it separately, drained the water, cooled it on the balcony ... about the life pack with the package, I didn't even understand. (
Is there anything tricky about onions? We just cut it, but I read above that it can be pickled. In general, onions and garlic are not allowed on a diet, and even more so vinegar and pickles and pickles. peas.Are there any secrets to make these ingredients more "dietary"?

[Igor]

Igor, I will not say about freezing, did not freeze, I do not know.
And the onion can be scalded with boiling water, pour the chopped onion in a bowl with boiling water, hold for a short time, up to 3 minutes and drain, the onion loses its "anger", but it does not become boiled. You can marinate, if you can use vinegar, in a bowl, immediately after pouring boiling water, pour a spoonful of vinegar.
I pickle onions without boiling water, dilute vinegar with water, take an apple bite, at the beginning of cooking, before cutting vegetables into a vinaigrette, pour chopped onions with a vinegar solution, cover with a saucer and under pressure (a mug of water), stand while I clean, cut the rest of the vegetables.

[Igor]

Igor, defrosted onions you yourself will not want to eat later. In any dish. If you really want to, add it later. And more dietary ... just replace the pickled cucumber with fresh

[Mandraik Ludmila]

Mandraik Ludmila, there are also specialists in freezing, I will write in that section then if they don’t respond ... we liked this method, first courses, porridge - by layer. jars and in the freezer. Conveniently. How to replace vinegar with lemon? Is there some kind of formula?) For example, 100g. chopped onion 1h. l apples. vinegar OR X g citric acid.
Ordinary cabbage is not allowed, we replaced (in borscht for example) with Peking, can it be sour and how? And without pickles - this is not a vinaigrette. How about them? I read somewhere that there is a way of "quick pickling" (something like that), I think in this form they will do? I am silent for the peas, probably it is impossible to "dress" him?

[Igor]

Igor, so if you can't have this dish because of its ingredients, why insist so?

without pickles - this is not a vinaigrette

So salty is impossible. We'll have to choose then, either health, or - vinaigrette with pickles

I don't boil the beets, but bake them. Steamed carrots. How will the potatoes go? I don't add any onions at all - I got used to it since childhood, and mustard-vinegar was also not accepted here. And my mother taught to cut that the smaller the better. Not larger than peas required.
I also don't like the platter - this is when, in addition to cucumbers, there is also cabbage. And if there is a herring for the vinaigrette, then I don't use cucumbers.

Here is such a simple dish, but each family has its own rules.

[Igor]

Igor, I will not say about the quick pickling of cucumbers, I did not do it, except that vacuuming speeds up all the processes at times. And peas in a vinaigrette, in our family it is generally not accepted to put
I have now begun to make the following cucumbers especially for the Venergetes:

Cucumber salad (Natusik)

I reduced the vinegar by 2 times, and cut the cucumbers themselves into large strips on a berner.

replace pickled cucumber

Instead of salty sour barrels, we took canned ones from seaming. They are more or less sweet, especially rolled with lemon instead of vinegar.
And there are recipes where there is a pickle from cucumbers, from peas, then use it, for example, for pickling onions or somewhere else.
And the onions with borscht soups after defrosting somehow did not notice that they were bad.
From memory: potatoes, cucumbers after defrosting say tasteless. That is, in theory, the vinaigrette is not desirable to store like that? But whoever has tried and will write.