Ten secrets of preparation of omelet
It is considered that omelet is the invention of the French cooks. However cook this dish practically worldwide. In Italy is popular the fritatt, Japan cooks a dish, similar to omelet, for an omurets. There are many options of this food, to it add mushrooms, ham, cheese. There are even recipes of sweet omelets. The classical option means only a frothed eggs prepared on a desi.
Experienced cooks know that it isn't as simple to make really magnificent, literally melting in the mouth omelet as it seems at first sight. There are several cunnings allowing to make this dish almost ideal.
The more carefully you will mix eggs with milk, the more tasty and more gentle the dish will turn out. It is considered that the best result will turn out only when omelet doesn't get off in the blender, and carefully and long mixes up a fork or a culinary nimbus.
The stuffing should be added to omletny weight only when the last is shaken already carefully up. Only in this case the dish will turn out air. If you wish to prepare a souffle omelet, beat separately whites and only when they turn into magnificent weight, add milk and yolks. If you cook a dietary dish, use only protein. When it is necessary to receive dense on consistences and nourishing omelet, train him only from yolks and milk.
Any omelet needs to be cooked a baking plate by a cover. If to grease a cover with a desi from the inside, then the dish will turn out much more magnificently and above, than usually.
Excess liquid can spoil omelet. An ideal proportion - a half of an egg shell of milk on one egg. At excess of liquid omelet will simply fall down.
That omelet didn't burn and evenly rose, in preparation time the frying pan is recommended to be stirred up systematically. At the beginning of preparation fire has to be strong and when omelet rises, fire it is necessary to lower and fry a dish until ready. If omelet is made correctly, then it will easily slip from a frying pan on a plate.
If you doubt that you will be able to make magnificent and high omelet, then you can add to a dish a little flour or semolina. However it is worth being careful with these ingredients as surplus will turn omelet into a dense cake layer. From 4 eggs it is necessary to add no more than 1 tsp of flour or semolina to mix.
If you wish that omelet developed a delicate creamy flavor, add 2 tsps of mayonnaise or sour cream counting on 4 eggs.
The right choice of ware is very important. Ideal option – preparation of omelet in a frying pan with a thick and equal bottom, for example, in pig-iron. Experienced cooks advise to cover a frying pan with an opening for a steam-out.
It is necessary to cook omelet on vegetable oil with addition of a piece creamy. If to use only vegetable, the dish won't turn out such gentle and air.
If you decided to add greens to omelet, then you shouldn't put it in egg mix. Strew with it a dish when giving better. So you keep all vitamins and you will add to omelet of fresh taste and aroma.
One of the most tasty grain is known on all continents and is combined on the characteristics almost with all products. Distinguish a set of grades and types of rice. Therefore in order that the dish turned out the most tasty, it is necessary to approach process of the choice of a kind of rice attentively.
Classifications of rice
Irrespective of how many types, versions and agrogrades of rice exist, for convenience the special qualifier was entered. Proceeding from the general rules, grain is divided on the following signs: grain type, its color and way of processing.
Types of rice as grain
- Long-grain
- Srednezerny
- Kruglozerny
On grain handling
- Brown or not polished
- White (polished)
- Steamed
Color of rice can be any, from black to white. A difference only in popularity and availability. According to this qualifier carry to grain: Basmati, арборио, jasmine, Valencia, devzira, etc.
Use of rice in cookery
Depending on that dish which needs to be prepared also the kind of grain is chosen. Each grade differs in the characteristics which can or spoil a dish, having turned it into untidy sticky porridge, or to bring to perfection.
In cooking a number of the rules necessary for creation of a qualitative and tasty treat works. But each cook or the culinary specialist has the approach, the ways of improvement of a compounding received by practical consideration.
Council for soaking of rice for preparation of pilaf treats one of such innovations. Experienced cooks can't give the uniform answer to a question: whether it is worth cooking grain right after washing or it is worth wetting. But if professionals are capable, observing all subtleties, as a result to receive a tasty and friable dish, then in house conditions very many make a number of mistakes.
The head rice contains a large amount of starch. When cooking it is emitted, turning into the paste which is sticking together grains. That to avoid it, and the rule on soaking of rice was thought up.
Better to do it by hot water (but not boiled water), the bigger amount of starch which will rise to the surface at once that will allow to wash away quickly and comfortably it from grains will so be distinguished.
Ways of preparation of pilaf
Pilaf can be made with use of a usual deep frying pan, a kettle, a pan (for the lack of more suitable ware) or to take a cauldron. In shops the wide range of the goods simplifying the procedure of preparation and saving time is presented. It is possible to carry to them multicookers and double boilers. In this case it is worth presoaking rice for preparation of pilaf in similar devices if it is required according to the recipe.