Sometimes in cookbooks, articles and recipes for cooking, there are terms that are not entirely clear to a beginner, requiring additional decoding: passerirovanie or breading, for example. To such "tricky phrases" is also an issue. This is boiling the product in its own juice or a small amount of water. Let's try to explain in more detail what meaning is put into this concept by culinary art lovers.
Let's define in terms
So what is cooking allowance? Often confused with passerovanie. But if the second term implies easy frying (mainly finely chopped vegetables) in a small amount of oil or fat, then the first can be described as cooking by a specific method. Admission is a product of heat treatment of a product in a small amount of liquid (moreover, water or its own juice should only partially cover products) over low heat. Utensils for the process itself are used with a tight-fitting lid. The heating is kept small, as a result, the products are obtained as if warmed up, and not cooked.
Benefit
It is believed that products prepared in this way are much tastier and healthier than boiled ones. During the stewing process, vitamins and nutrients do not pass into the broth, but are stored directly in the cooked dish, preserving the natural, natural taste of the products. Thus, stewing is the cooking method most used in nutrition and the practice of good nutrition.
Product List
Usually, not only vegetables, but also meat and cereals are cooked using a stewing method. At the same time, the willingness of vegetables is determined when they are still a little crunchy, not boiled. Readiness of cereals - grains become crumbly, and not viscous, as in porridge. And still, the allowance is a way to prepare a diet dish of fish. Sometimes it is allowed to add with the addition of lemon juice or wine. Readiness - the product is pierced well with a fork (meat is also defined). You can also process mushrooms in this way, but already in your own juice.
Cooking rules
- Close-fitting cookware should be used, preferably with a non-stick coating, with a wide flat bottom and fairly high edges.
- Products should be at rest until the end of cooking. Usually they are not mixed, as, for example, during passerization.
- Oil or fat is not added or used in scanty amounts. Often products are allowed in their own juice or with a small addition of broth, water, beer, wine, lemon juice (to choose - who liked what).
- A very small fire is used. As a result, the cooked product is not cooked or fried, but rather languishes until cooked or semi-cooked.
Steaming vegetables
Most often, this cooking method is used for vegetables (cabbage, carrots, turnips). The liquid for this is taken different. Pumpkins and tomatoes tend to produce a lot of juice. Therefore, they can be prepared without liquid.
Washed, peeled and chopped vegetables are put in the dishes. If water or broth is used, the products should be submerged in half. The lid of the dishes is closed, the pan or pan is placed on a small fire.
Fish stewing
Steamed seafood is much tastier and healthier than boiled seafood, as all juice and nutrients do not go into the broth.
Ingredients: one kilogram of fish fillet, one onion, one carrot, parsley root, salt, pepper, laurel.
Cut the fish fillet into large pieces (small can be used whole). Pieces are placed in prepared dishes, filled with water so that the product is not completely covered (you can use white dry wine or a decoction of porcini mushrooms - this will be much tastier). Add the remaining ingredients, close the lid tightly and put on the smallest fire on the stove or in the oven. A fish is considered finished when it is freely pierced by a fork. As a result, we have a quickly cooked diet fish dish.
Meat recipe
In this way, you can cook cutlets and meatballs , as well as natural veal cutlets (loin). At the same time, we put the semi-finished product in a greased stew-pan, pour the broth into its bottom. Close the lid and cook on the smallest fire for 20 to 40 minutes. Bon appetit to all!