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Garnishes for meat dishes

Meat and fish, brains fry just before dinner and immediately serve. After standing for some time after cooking and podshow, these dishes lose a lot in taste and quality.

Purchased fresh vegetables quick frozen (beans, peas, vegetables for soup, etc.) lower, not defrosting them in boiling water – this will keep the taste and nutritional quality of vegetables and the vitamins contained in them.

Any products you need to fry or cook first on high heat, then reduce the fire, to finish roasting, cook slowly over low heat.

Don’t spare the hot water and soap for washing dishes. The utensils in which we cook food and eat, must be absolutely clean.

If the raw meat with salt, then after a while it will start to extract the juice, which will worsen its quality: the meat when cooked will become dry and hard. Therefore, if you do not need a long time to keep meat fresh, prisalivaya it just before putting on the pan, and minced meat add salt only when stirred the meat for butchering.

Garnishes for meat dishes

Side dishes will greatly enhance meat dishes increase their caloric content and improve taste.

For dishes of boiled meat with garnish can serve potatoes, boiled vegetables (carrots, turnips, konservirovannyy peas, corn, green beans) and boiled rice.

Dishes stew is potatoes, carrots, turnips, onions; they are pre-fried and then stewed together with meat.

Meat, fried in one piece (veal, lamb, pork), served with fried potatoes or mashed potatoes, porridge and separately – different salads, pickled fruits and berries, as well as sauerkraut or cucumbers.

Meat, fried portions, served both fresh and canned vegetables, cooked in butter or in milk sauce, mashed vegetables, potatoes in various forms, roasted tomatoes, zucchini, mushrooms; pork is also braised cabbage, and the lamb – beans in tomato sauce or oil.

The topping should be laid so that the dish had a beautiful view.

Methods for preparing side dishes described in the relevant sections.

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