Other

Tarhon in vinegar

Tarhon in vinegar

  • tarragon
  • 9 degree vinegar
  • salt

Servings: -

Preparation time: less than 15 minutes

METHOD OF PREPARING RECIPE Tarhon in vinegar:

Wash the tarragon well and let it dry.

We cut it small if the stem is tender or we break the leaves.


Put it in the jar and add a teaspoon of salt and vinegar over it.


8 types of vinegar and how to use them in the kitchen

It's time to broaden your horizons and discover other assortments besides balsamic vinegar. With the help of a well-chosen vinegar you can give unusual flavors and tastes to food.

Before you go shopping, look at what new assortments you could put in the basket, what flavors they have and what you could use them for.

  • Balsamic vinegar: is one of the most popular types of vinegar used in many of the world's cuisines. You can put it in dressings, sauces, marinades, reductions or directly over salads, seafood or meat. It is made from white grapes and aged for many years. It has a sweet and salty taste and goes well with cheeses.
  • Wine vinegar: It is made from various varieties of red or white wines. You can add it over sauteed vegetables and salads, in meat marinades. A few drops of wine vinegar can change the bitter taste of vegetables such as white cabbage or Brussels sprouts or remove the fruity flavors from the & ldquosalsa & rdquo.
  • Champagne vinegar: it is a special vinegar given the main ingredient from which it is prepared whose acidity keeps it. It is suitable in fruit salads, chicken marinades and sweet sauces.
  • Apple cider vinegar: its pleasant, slightly sour and fruity taste makes it perfect in poultry dressings and marinades.
  • Sherry's vinegar: it has a lower acidity, a dark color, a complex taste and pleasant dates aromas. It is ideal in vinaigrettes, soups and sauces.
  • Rice vinegar: it is an essential ingredient of Japanese cuisine adopted by other Asian cuisines to highlight the flavors and taste of the dishes. So you can sprinkle with it various salads, wok vegetables or you can add it in sauces for a slightly sweet taste.
  • Malt vinegar: is popular in the UK where it is served with & ldquofish and chips & rdquo. It is obtained by fermenting barley and has a medium acidity. It is often used in pickling various foods, especially onions.
  • Vinegar infused with herbs: in many stores you will find variants of vinegar with aromatic herbs, such as tarragon, oregano, basil, dill, sage or thyme to which are added garlic, fruity aromas and even edible flowers (rose vinegar). You can even prepare it at home using good quality vinegar and fresh herbs. It is pleasant in salads, sauces or steaks.

By activating and using the Comment Platform you agree that your personal data will be processed by PRO TV S.R.L. and Facebook Companies according to the PRO TV Privacy Policy, respectively the Facebook Data Use Policy.

Pressing the button below represents your agreement to the TERMS AND CONDITIONS of the COMMENTING PLATFORM.


Donuts in vinegar for the winter

Will they be just as good without oil and keep them just as good over the winter?

I really don't know if they will keep as well, but they certainly won't be as good :)

they are perfectly good and without oil and they keep well, I've been making the recipe for a few years and it never failed me. just put a little more sugar, 400-500 grams. otherwise the same. and I also have two years (that's how I managed with two jars, as the rest were eaten.) .. but the recipe is excellent, I recommend it to everyone !!

I like donuts with oil more, but maybe because I've eaten them all my life without and I'm a little tired - so I might be subjective.

or I am subjective. for example, I don't eat olives with oil on them, I just see them fall and. brrr..maybe I don't put oil on donuts either.

I'm still anonymous ... I made the apple cake and I took another look around. dear man in the pan, there is another recipe for donuts in vinegar very light, it's called the lazy recipe .. it's just with vinegar and sugar, mix everything and leave for a day .. do you know anything about this? Thank you

I've heard of this lazy recipe, but I stay away from recipes with such names: D I don't know exactly how to prepare it, but I guess it's similar to my recipe, but without oil.

I tell you, I weigh 5 kg a day. cut donuts, 500 ml. vinegar, 350 gr. sugar, 2 tablespoons large salt. , peppercorns, 3 bay leaves. they are kept in the basin for about 48 hours, stirring periodically in them, and then they are put in jars with the juice they leave. they keep perfectly well and are deadly.

I don't see why it would be called the "lazy recipe"! Because it is work for this recipe, it is not done by clapping. I did it and it came out super good, I did it with scalded donuts and it came out the same, with the difference that I didn't do it with oil, having unpleasant childhood experiences when I ate at someone's made with oil and it had rancid and they were horrible. But, I may also be subjective, probably the person had not tied the jar well, it would have been bad oil. it was in Ceausescu's time.
I think it's very important that when you do something you don't rush and jump over stages in the idea that "it works like that", because then it breaks down.

Sometimes I think I should write this in many of the recipes I write: & quot: don't skip steps or do anything other than what I wrote here! & Quot, some recipes just don't allow that.
The thing with the unpleasant experiences I had as a child with food also applies to me. Although, for some time now, I've been trying to get over it and try to taste it at least :) The truth is that communist oil doesn't seem trustworthy, I remember it being bought spilled. my mother went to the grocery store with the bottle and the saleswoman filled it with a funnel :)))
You're right, it's kind of hard to call it "the lazy man's recipe" when still the donuts in vinegar involve quite a lot of work. A lazy person would never do such a thing, would he? : D

I look at these beauties in vain because I no longer have jars. I confused them all with jams, jams, compotes, zacusca.
To buy, ready, I don't spend the money on jars anymore because I took a big spike with 2 boxes, no jar of them tightened the lid. :(

It's a very good preserve recipe! :)
I'll save him too.

You've been very diligent this fall, since you ran out of jars - I hope you put some donuts among all those cans. I don't think I'll ever have such a problem: D, but it's good to know that with the jars I bought. I wouldn't have expected it, I would rather have thought that those jars must be very good, since I pay for them.

yes, they are perfectly good and without oil, I've been making this recipe for several years and it keeps without problems. as if I were trying now, that I haven't put donuts yet, and with oil. to see. but the recipe is excellent, it never failed me !!

I look forward to seeing you at the Sweet Romania Challenge - September 2012 edition, whose theme is & quotOf the room & quot!

Nicol, to joke a little: I try not to respond to challenges :)) But thank you for thinking of me and I wish you much success!

I also made them 3 days ago, I got 8 jars of 800gr and they are very delicious, I didn't have the patience anymore and I opened a jar.

Probably without realizing it, I ate a jar of donuts while preparing the recipe :))) I started to taste them since I took out their seeds and I continued until I poured the vinegar over them. : D

"The lazy man's recipe" (I didn't know he was called that anymore) is, in fact, the recipe for "cold" donuts. there is no problem with it, on the contrary, it is extremely simple, which is why a lot of people do it. does not require preparation on fire, nor sterilization of jars.
.
the recipe for marinated donuts presented here is also made by me, but I put less oil, only a few tablespoons. it keeps just as well, except the vinegar tastes stronger. it is better to taste the composition and, possibly, to increase the amount of sugar.

The name of the recipe attracts me, it automatically makes me think of something extremely easy to prepare.

1l otet
1kg old
10 tablespoons salt
peppercorns and mustard
approx 10 kg donuts
Put the vinegar with salt and sugar, a few mustard seeds and pepper in a pot on the fire.
When it starts to boil, scald the cleaned and washed donuts for about 1 minute (I personally wait after I put donuts in the pot to start boiling again).
take them out and put them in jars with a few peppercorns, mustard and a few bay leaves (with about 9 kg of donuts you fill about 4 large jars).
after scalding all the donuts and putting them in jars (quite crowded) add the vinegar from the pot divided into all the jars to cover the donuts.
BE CAREFUL WHEN FILLING THE JARS WITH VINEGAR, THEY MUST BE PUT ON A METAL SUPPORT (LIKE A KNIFE WITH A SPATULA OR TRAY) TO AVOID BREAKING.
Donuts can be eaten after about 2 weeks.

Thank you for the recipe! I opened a jar after about five days and the donuts looked ok.

Great nonsense with putting metal objects under jars, like in grandma's time. Today, quality glass containers are manufactured, resistant to large temperature differences. Don't you think? Try it!
I don't think anyone uses jars or bottles made 50 years ago today!

I'm worried about something else and I'm in a big dilemma: Isn't vinegar put in combination with water? I can't believe pure vinegar is used! Maybe someone knows and thanks me in advance!

It is never known how a jar that is not yet pensioned appears, so good guard overcomes the bad danger :))
No, vinegar is not diluted with water. It's not as strong as you might think - don't forget that wine vinegar should be used.

No water is added, the donuts will leave their juice and the dilution will be enough

Thanks for the answer, I'll do as you say. In other recipes I see that some put celery leaves, even dill and thyme, it seems to give it a special aroma. Some put honey instead of sugar or a combination of honey and sugar. Others also put Aspirin instead of horseradish and mustard seeds, so as not to ferment the donuts. What do you think? I am interested in the hard donuts remaining for a few months, at least until May. Last year they came to me shortly after I put them on and I had to throw them in the compost. I don't know where I went wrong and I wouldn't want it to happen to me again. I owe you for a tip!

Michel, I tasted them now and, after a month, they are still strong. Naturally, the donuts in vinegar should be kept like this, but I think that the way they are stored during this period also matters (it should not be in the sun, it should be in a cool place). Celery leaves, dill, thyme, honey or mustard seeds I think are more related to everyone's tastes. Aspirin is known to help preserve donuts, but I can't tell you exactly how well or how much it does. In my recipe, vinegar is not diluted with water just to preserve them as well as possible.

Hi,
I also made the recipe, it came out supeeer, but I have two problems: 1. how do I screw the lid so that it is airtight 2. I don't know where to store them (apart from the fridge), I don't have a balcony.
thank you in advance and good luck there preparing recipes !!

The lid should be screwed as tight as possible and then the jar placed on the lid. This way it will be clear if I screwed it properly, because otherwise it will flow. Donuts in vinegar should not be stored in the refrigerator except in the ideal version in which we have one so big that we have nothing to put in it :) I gave up the balcony, so I encountered the same problem: I keep my cans in cabinets under the kitchen counter, as far away from the oven and refrigerator as possible (in a dark place and, as far as possible, cold).

I would very much like to see a recipe for pickles, if there is no upset a link to such a recipe can you please give me a nice one?

Okay, but unfortunately I haven't published a pickled cucumber recipe yet and I never recommend a recipe without testing it first. It's probably too late for you now, but I'll consider this recipe.

For 10 kg of cucumbers:
2 bunches of dried dill in bloom, 2 sprigs of thyme (or a tablespoon of dried thyme), 1 clove of garlic, 4 bay leaves, 10 cherry leaves with twigs, 5 celery leaves, peppercorns, a tablespoon of pepper ground, 100 g mustard seeds, 600 g horseradish, hot peppers (optional).

We choose fresh cucumbers of approx. 10-12 cm, we wash them, put them in cold water a little salty (10 g of salt per liter of water) and keep them for a few hours to become elastic, then rinse them well and place them vertically in jars of at least 700 ml or max. . 3000 ml with screw cap.

We make the brine as follows: we calculate 22.5 g of coarse salt, never, per 1 liter of water, two bundles of dried dill in the flower, a tablespoon of dried thyme, 4 bay leaves, 10 cherry leaves, 5 celery leaves, a tablespoon of ground pepper and 30 peppercorns. Water, together with these spices, boil it and let it boil for 5 minutes. Then we take it off the heat and let it cool for 5 minutes, then we pour it with the polish over the cucumbers in the jars.

The brine is calculated at half the weight of the jar, ie for an 800 ml jar we prepare 400 ml of brine. We leave the jars at room temperature until the third day (48 hours), after which we turn the brine in a pot (now it is cloudy and has an intense sour smell). The overturning is done holding the fingers like a sieve at the mouth of the jar and thus only the juice is drained, the cucumbers remaining in the jars. Bring the brine back to the boil. Meanwhile, keep the cucumbers in jars under a stream of cold water and rinse them well several times, shaking them, so as to remove any traces of yeast from them and from the bottom of the jar.

Peel a squash, grate it and cut it into 4 pieces. In each jar we put a knife tip of ground pepper, & # 189 hot peppers (optional), 1 tablespoon of mustard seeds and horseradish cleaned and cut lengthwise, which we put in the shape of a cross at the mouth of the jar, to It holds them well. The brine, which has boiled once more for about 10 minutes, is poured hot over the cucumbers, taking care to reach the top of the jars, then the lids are screwed on. The jars must be taken immediately to cold (below 15 & # 176C) and, in a few days, the brine will clear. Thus preserved, cucumbers are good even after two years, without catching mold or softening.

Michel, thank you for the recipe. I don't think it could be written in more detail than that. When I make pickles, I will be guided by your recipe. Even if I wouldn't escape without eating for two years, it's still reassuring to know that it lasts so long.


Tarragon in vinegar - Recipes

PEPPER pickled INTO THE VINEGAR

If you like hot peppers, or if you like peppers, but not necessarily hot, you can use this method to pick any kind of pepper)

Depending on your preferences, we can use hot peppers or Bulgarian peppers, it would be preferable to use peppers of several colors, for a more beautiful and colorful look!

A simple and quick recipe for pickling peppers, either hot peppers or Bulgarian peppers that do not sting, a recipe through which peppers resist for years in the cellar, without softening! And we do not need fixed quantities for this recipe, we do everything by eye and according to everyone's preferences)

The peppers you will see in the pictures are planted, grown and dried by me, in fact, some have become pickled peppers in different ways, others hot pepper paste or peppers in oil. you can find the recipes in the “Sprint Pickles” category!

QUINTESSENCE :

  • hot or Bulgarian peppers, preferably several colors
  • carrot - 1/2 carrot for each 800 g jar
  • onion - 1/2 onion for each jar of 800 g
  • horseradish - one piece as big as your index finger for each jar
  • white wine vinegar or apple cider vinegar
  • mustard seeds
  • Mosaic peppercorns preferably (white, red, black and green)
  • coarse salt

For the beginning, we wash the peppers, we wipe them with a towel and we leave them in the air so that the water on them dries well, we shorten the tails. It is very important that the peppers are dry, without any water, the secret for which the peppers last longer is that no water should enter the jar)

Meanwhile, put the vinegar in the pot on the fire, to boil, from the moment it starts to boil, leave it on the fire for another 10 minutes, then turn off the fire. (Most brands of vinegar on the market contain large amounts of water and with their boiling, most of the water evaporates from them, and boiled vinegar makes the pickles last longer, compared to pickles in brine. In this recipe the horseradish will also help the peppers to stay strong! Indeed, pickles put only in vinegar are more sour, but to improve the strength and sharpness of pickled peppers in vinegar, we use onions and carrots)!

We wash the carrots, dry them, peel them and cut them if necessary, so that they have a height of approx. 8-10 cm, enough to fit in the jar, if they are very thick, cut them once in the middle, so as not to take up much space in the jar, peel the onion and cut it into 2-3 cm rounds thickness. Onions and carrots have the role of reducing the hotness of peppers and of course, to give a sweeter and tastier taste!

We wash the horseradish, peel it and cut it as big as our index finger, for each jar. Then throw 2-3 slices of onion in the bottom of the jar and start to put the peppers in the jar. In each jar we will place between the peppers a cut piece of carrot and one of horseradish. After filling the jar, we throw in it 7-8 peppercorns, half a teaspoon of mustard seeds and a little salt, and at the end, we pour the vinegar that must be hot!

When we put pickles of any kind, where it is necessary to put brine, vinegar or a mixture of water, salt and vinegar, hot in a jar. in order not to risk, to break or crack the jar, we place 2-3 knife blades under the jar… so the heat will be divided and there will be no risk of cracking or breaking the jar!

We leave the pepper jars without lids for 3-4 hours, after which, if the vinegar decreases, we add more hot vinegar, then close the lid and cool with them! )

If you want to hurry the pickling of peppers :)), we place the jars somewhere in the sun, and in 2 weeks they are good for potatoes) If you want to enjoy them in 1 year or 2, you have to keep the jars somewhere cool, protected from moisture and rays solar!


Tarragon in vinegar - Recipes

And because I still gave you the tarragon recipe in vinegar, I give you another soup recipe that I use successfully.

If you replace sour cream (which may be one of the weakest found on the market) with skim yogurt, you can include it in your list of favorite dukan recipes.

As I told you before, there is soup at the table every day. And because we like them so much, we have to diversify them so that we don't get bored.

Cruise Phase (PL), Consolidation, Definitive Stabilization

Nutritional scale - starting Monday

Ingredient:

-1 large chicken breast + a chicken back

- 2 green bell peppers (tomatoes also work if you don't have greens)

- 150 g skimmed Greek yogurt (or cream)

- 2 lgt of tarragon in vinegar (or to taste)

Preparation

We boil the chicken pieces in 3 l of water. We froth from time to time if necessary.

Meanwhile, chop the vegetables finely, except for the carrots, which I like to slice.

After boiling, remove the meat from the juice and add the vegetables.

Let it boil for about 20 minutes and in the meantime choose the meat from the bones. Add the meat to the soup and simmer for about 15 minutes.

If necessary, add more water.

Meanwhile, mix the yolks with the cream / yogurt. Remove the pot from the heat and take a little juice from the pot, and pour it over the yolks, from close to close. Homogenize little by little and then pour everything into the soup pot.

Turn off the heat, add the tarragon to the vinegar and leave the pot with the lid on so that the flavors blend. (if you want it more sour you can add vinegar either from tarragon or normal). For consumption, add dill and chopped green parsley on top. A dukan recipe that makes our diet much easier! A delight.


Articles in category: beef

Beef recipes are healthy and tasty, you can find them in large numbers on our website and you can expect to try soups, broths or steaks, they are all easy to prepare, they are numerous and tasty, for all tastes we receive with interest the opinions, ideas and your feedback.

Beef sparrow with tomato sauce

Beef sparrow with tomato sauce from: beef sparrow, tomato juice, carrot, onion, paprika, oil, salt, pepper. Ingredients: 4 slices beef sparrow 300 ml tomato juice one carrot one onion one teaspoon paprika one tablespoon oil salt pepper Preparation: Peel the onion and wash it well, then [& hellip]

Grilled beef neck

Grilled beef neck from: beef neck, eggs, butter, tarragon, onion, vinegar, peppercorns, white wine and salt. Ingredients: beef neck 720 g 2 eggs 200 g fresh tarragon butter onion 10 ml vinegar peppercorns 50 ml white wine salt Preparation: In a saucepan reduce the chopped onion with [& hellip]

Grilled beef fillets

Grilled beef fillets from: beef fillets, egg, garlic, olive oil, parsley and salt. Ingredients: 500 g fillets 1 egg 1 clove garlic 4 tablespoons olive oil 1/4 bunch parsley salt Preparation: Boil the egg in a saucepan with water and leave-1 5 minutes [& hellip]

Beef pastrami with garlic and wine

Beef pastrami with garlic and wine from: beef, wine, salt, cumin, silitra, garlic, pepper. Ingredients: beef salt 1 l wine 3 tablespoons sagebrush 250 g cumin powder 5 heads of garlic 5 peppers Preparation: Cut wide pieces of meat 3-5 cm thick. Se dau [& hellip]

Beef pastrami with garlic

Beef pastrami with garlic from: beef, wine, salt, cumin, silitra, garlic, pepper. Ingredients: beef salt 1 l wine 3 tablespoons sage 250 g cumin powder 5 heads of crushed garlic 5 peppers Preparation: Cut wide pieces of meat 3-5 cm thick. They come with [& hellip]

Beef medallions with sesame

Beef medallions with sesame from: beef muscles, seeds, sesame, parmesan, rosemary, chives, butter, pepper, prosciutto, oil, sugar, soy sauce, ginger. Ingredients: 220 g beef 20 g pumpkin seeds 20 g sunflower seeds 20 g black sesame 20 g white sesame 40 g parmesan rosemary chives 20 g thyme butter [& hellip]

Beef with garlic

Beef with garlic from: beef, hasmatuchi, tarragon, combru, garlic, butter, parsley. Ingredients: l kg beef a bunch of tarragon leaves tarragon thyme 2 cloves garlic parsley green butter Preparation: Wash the meat, cut into slices and grind in butter. Chopped greens and garlic birds [& hellip]

Beef stewed with wine

Beef stewed with wine from: beef, oil, wine, salt, pepper, greens, butter, potatoes, carrots, cauliflower. Ingredients: 6 slices of beef muscle 1 cup full of oil 1 cup of soup 1 glass of white wine salt ground pepper minced greens 2 tablespoons butter 1 kg potatoes 500 g carrots 1 cauliflower [& hellip]

Beef pastrami with cumin

Beef pastrami with cumin from: beef, wine, salt, cumin, silitra, garlic, pepper. Ingredients: beef salt 1 l wine 3 tablespoons sage 250 g cumin powder 5 heads of crushed garlic 5 peppers Preparation: Cut wide pieces of meat 3-5 cm thick. They come with [& hellip]

Eggplant bite with beef

Eggplant mousse with beef from: eggplant, beef, onion, tomatoes, salt, oil, egg, pepper, oil. Ingredients: 6 large eggplants 500 g beef broth boiled in soup and chopped 1 onion 3 tomatoes oil salt 1 egg pepper 1 cup soup 1 cup oil Preparation: [& hellip]

How to prepare Beef steak in the oven (VIDEO)

Baked beef steak: Ingredients: 1 kg beef pulp 4 small onions 5 baked potatoes 2 tomatoes 1/2 kale 1/2 celery 1 cup white wine parsley olive oil salt pepper, thyme 1/2 hot pepper (optional) How to prepare Baked beef steak: Enjoy! You may also be interested in: Muschi [& hellip]

How to prepare Beef neck with vegetables (VIDEO)

Beef neck with vegetables: Ingredients: 1 kg beef 1 kg new potatoes 4 onions 300 g cherry tomatoes 2-3 red peppers red and green peppercorns 2 teaspoons garlic powder 4-5 tablespoons olive oil 2 teaspoons salt 1 teaspoon thyme paprika How to prepare Beef neck with [& hellip]

Veal medallions

Beef medallions from: beef muscles, seeds, sesame, parmesan, rosemary, chives, butter, pepper, prosciutto, oil, sugar, soy sauce, ginger. Ingredients: 220 g beef 20 g pumpkin seeds 20 g sunflower seeds 20 g black sesame 20 g white sesame 40 g parmesan rosemary chives 20 g butter thyme pepper [& hellip]

National beef or beef stew

National beef or beef stew from: beef or beef, lard, onion, donuts, tomato juice, wine, carrot, salt, pepper, dill. Ingredients: 1 kg beef or veal 2 tablespoons lard or 4-5 tablespoons oil 6-8 medium onions 2-3 frozen or fresh donuts or bell peppers 1 glass of juice [& hellip]

Eggplant bite with beef

Eggplant mousse with beef from: eggplant, beef, onion, tomatoes, salt, oil, egg, pepper, oil. Ingredients: 6 large eggplants 500 g boiled beef broth in soup and chopped 1 onion 3 tomatoes salt oil 1 egg pepper 1 cup soup 1 cup oil Preparation: Finely chop [& hellip]

Beef potatoes

Beef potatoes from: beef, potatoes, oil, onion, broth, greens, pepper, salt, paprika, thyme. Ingredients: 1/2 kg meat (preferably beef) 1 kg potatoes 4 tablespoons oil (lard) 2 onions 2 tablespoons broth (or 3 tomatoes) 1 bunch greens (parsley and / or dill) ground pepper salt optional: 1/2 teaspoon thyme mod [& hellip]

Beef soup with vegetables and noodles

Beef soup with vegetables and noodles from: beef bone, beef shoulder, carrot, onion, green parsley, parsnip root, red pepper, peeled tomatoes in their own juice, vegetable sauce, salt, pepper, borscht, noodles, salad of hot peppers. Ingredients: 2 slices beef bone 600 g beef shoulder 1 carrot 1 onion 1 bunch green parsley 1 [& hellip]

Tasty recipes: Pot au feu

A delicious pot recipe made from: beef brisket, carrots, onions, leeks, green celery, white radish, potatoes, zucchini, pickles, mustard and bouquet garni. Ingredients: veal breast 2.5 kg carrots 200 g onion 70 g leek 200 g green celery 200 g white radish 220 g potatoes 300 g pumpkin 250 g [& hellip]

Grilled beef steak with sauce

A delicious recipe for grilled beef steak with sauce from: beef steak, onion, red wine, peppercorns, ground pepper, thyme, bay leaves and salt. Ingredients: beef steak 900 g shallots onions 40 g red wine 200 ml peppercorns, ground pepper, thyme, bay leaves, salt to taste Mod [& hellip]

Beef steak with apples

Beef steak with apples from: beef pulp, apples, onions, rosemary, brandy, butter, oil, salt, pepper, flour. Ingredients: a piece of beef pulp (800 g) 8 apples 2 onions a sprig of rosemary 2 tablespoons brandy 30 g butter 4 tablespoons oil salt pepper 200 g flour Preparation: Preheat oven [& hellip]


Preparation Lamb soup with larch or tarragon (Greek)

I prepared the meat and vegetables. I peeled them and washed them. Vegetables (peppers, onions and tomatoes) come later & they don't need hardening.

I grated the vegetables on a large grater (using the robot) and placed them in a saucepan with 2 tablespoons of oil.

I chose a roomy pot (6 L) and placed the meat in cold water. I boiled it to get the foam up. It takes about 30 minutes to get to boiling so I have time to take care of others. I gradually collected the foam formed on the surface until it remained clear and clean. And this stage lasted about 20 minutes. In parallel, I put on a low heat, the pan with the grated vegetables together with the two tablespoons of oil and a pinch of salt. I covered it with a lid so that it would suffocate well and I mixed it occasionally so that it wouldn't burn. Do not cook for more than 5-7 minutes because they will boil in the soup. The quality gives them a sweet taste and intensifies their aroma and color. Put raw directly in the water they have nothing to do. I added the hardened vegetables to the pot with water and meat and mixed. I seasoned it with salt (I put 3 grated teaspoons in my 6 L pot) and white pepper - here it is to taste.

I chopped onions, tomatoes and a little red pepper and put them in the pot.

Oanaigretiu

Foodblogger at Savori Urbane. #savoriurbane

I let the soup boil over medium heat for another 30 minutes. So far it has been boiling for 1 hour (I do not take into account the first half hour in which the cold water was heated with the meat). Lamb is a tender meat that boils quickly but & # 8211 like any young animal meat & # 8211 can be very indigestible if not cooked well. Especially since I want to take the meat off his bones and open the skull box to remove the brain and everything good in it. It would take about 30 minutes to boil. In the last 30 minutes I added the cup of rice and mixed well.

Finishing Lamb soup

How fragrant is lamb soup! Smells like spring. I extinguished the fire under the pot and fished my head and neck with the foam as well as the pieces of meat. I let them cool a bit in a bowl and started deboning. With the obvious hand. I thoroughly cleaned everything that was soft tissue on the bones, including the tongue (which I quickly peeled off the thick skin on the outside). It was boiled so well that with my hand I was able to open, very easily, the skull and the bones of the face and I was able to remove the brain and the bone marrow from the cervical spine. I also opened the neck vertebra with the vertebra keeping all that sweet and tender meat that surrounds them. The brain, the bone marrow and the tongue are delicacies! We usually eat them on slices of toast, separately. Very fine!


8 types of vinegar and how to use them in the kitchen

It's time to broaden your horizons and discover other assortments besides balsamic vinegar. With the help of a well-chosen vinegar you can give unusual flavors and tastes to food.

Before you go shopping, look at what new assortments you could put in the basket, what flavors they have and what you could use them for.

  • Balsamic vinegar: is one of the most popular types of vinegar used in many of the world's cuisines. You can put it in dressings, sauces, marinades, reductions or directly over salads, seafood or meat. It is made from white grapes and aged for many years. It has a sweet and salty taste and goes well with cheeses.
  • Wine vinegar: It is made from various varieties of red or white wines. You can add it over sauteed vegetables and salads, in meat marinades. Cateva picaturi de otet de vin pot sa schimbe gustul amar al legumelor precum varza alba sau varza de Bruxelles sau sa scoata aromele fructate din garniturile &ldquosalsa&rdquo.
  • Otetul din sampanie: este un otet special dat fiind ingredientul principal din care este preparat a carui aciditate o pastreaza. Este potrivit in salate cu fructe, marinade pentru pui si sosuri dulci.
  • Otetul de mere: gustul sau placut, putin acru si fructat il face perfect in dressinguri si marinade pentru carnuri de pasare.
  • Otet de Sherry: are o aciditate mai mica, o culoare inchisa, un gust complex si arome placute de curmale. Este ideal in vinegrete, supe si sosuri.
  • Otetul de orez: este un ingredient esential al bucatariei japoneze adoptat si de alte bucatarii asiatice pentru a scoate in evidenta aromele si gustul preparatelor. Asa ca poti stropi cu el diverse salate, legumele la wok sau il poti adauga in sosuri pentru un gust usor dulce.
  • Otetul de malt: este popular in Marea Britanie unde e servit cu &ldquofish and chips&rdquo. Este obtinut prin fermentarea orzului si are o aciditate medie. Foarte des este folosit in murarea diverselor alimente, mai ales ceapa.
  • Otet infuzat cu ierburi: in multe magazine ai sa gasesti variante de otet cu ierburi aromatice, cum sunt tarhon, oregano, busuioc, marar, salvie sau cimbru la care sunt adaugate usturoi, arome fructate si chiar flori comestibile (otetul de trandafiri). Il poti pregati chiar si acasa folosind un otet de buna calitate si ierburi aromatice proaspete. Este placut in salate, in sosuri sau cu fripturi.

By activating and using the Comment Platform you agree that your personal data will be processed by PRO TV S.R.L. and Facebook Companies according to the PRO TV Privacy Policy, respectively the Facebook Data Use Policy.

Pressing the button below represents your agreement to the TERMS AND CONDITIONS of the COMMENTING PLATFORM.


Tarhon in otet - Rețete

Și pentru că tot v-am dat rețeta de tarhon în oțet, vă mai dau o reteta de ciorbă la care eu îl folosesc cu succes.

Dacă înlocuiți smântana (care poate fi din cea mai slabă găsită pe piață) cu iaurt degresat o puteți include în lista de retete dukan preferate.

Cum v-am mai spus la noi există ciorbă la masă în fiecare zi. Și pentru că ne plac așa mult trebuie să le diversificăm ca să nu ne plictisim.

Cruise Phase (PL), Consolidation, Definitive Stabilization

Scara nutritionala – incepand de Luni

Ingredient:

-1 piept mare de pui + un spate de pui

- 2 ardei grași verzi (merg si rosii daca nu aveti verzi)

- 150 g iaurt grecesc degresat (sau smântână)

- 2 lgt de tarhon în oțet (sau după gust)

Preparation

Bucățile de pui le punem la fiert în 3 l de apă. Spumăm din când în când dacă e cazul.

Între timp tocăm legumele mărunt, mai puțin morcovii care mie îmi place să îi tai rondele.

După ce au fiert scoatem carnea din zeama și adăugăm legumele.

Lăsăm să fiarbă circa 20 minute și între timp alegem carnea de pe oase. Adăugăm carnea în supă și mai lăsăm să fiarbă circa 15 minute.

Dacă e cazul mai adăugați apă.

Între timp amestecăm gălbenușurile cu smântâna/iaurtul. Tragem oala de pe foc și luăm câte puțină zeama din oală, și o turnăm peste galbenusuri, din aproape în aproape. Omogenizăm puțin câte puțin și apoi turnăm totul în oala de ciorbă.

Oprim focul, adăugăm tarhonul în oțet și lăsăm oala cu capacul pus ca să se întrepătrundă aromele. (dacă o vreți mai acră mai puteți adăuga oțet fie din tarhon, fie normal). La consumare adăugăm deasupra mărar și pătrunjel verde tocat. O reteta dukan care ne face dieta mult mai ușoară! Un deliciu.


Cum prepari otetul cu ierburi

Otetul de vin alb se potriveste de minune cu ierburi delicate, precum tarhonul or dill, in timp ce otetul de mere este perfect in combinatie cu ierburi puternic aromate ca busuiocul si salvia. Otetul cu ierburi va oferi un plus de complexitate salatelor sau sosurilor. Sosul Hollandaise, spre exemplu, se pregateste cel mai bine cu otet cu tarhon. In plus, daca va achizitionati cateva sticlute dragute din magazinele de profil, puteti decora rafturile cu minunatele recipiente cu ierburi.

Iata cat de simplu este sa il preparati:

1. Spalati ierburile si tamponati-le usor cu un servet de bucatarie curat.

2. Puneti ierburile in recipiente sterilizate, apoi turnati otet cat sa le acopere.

3. Tineti-le intr-un loc intunecat pentru 3 saptamani pentru a permite infuzarea aromelor. Daca doriti o aroma mai puternica, inlocuiti ierburile cu unele proaspete.

4. Transferati otetul cu ierburi in sticlute pentru servire. Sticlutele trebuie sa aiba neaparat un dop care se inchide etans.


  • 500 g ardei bulgaresc (optional puteti adauga si 4-5 ardei iuti)
  • 350 ml otet de vin alb de 9°
  • 700 ml apa
  • 1 lingura rasa de sare grunjoasa
  • 1 teaspoon sugar
  • 4-5 bay leaves
  • 1/2 lingurita de piper
  • 1 lingurita rasa de boabe de mustar

Intr-o craticioara punem sarea,zaharul,boabele de piper si mustar,apa si otetul.Punem pe foc si lasam pana ce solutia incepe sa fiarba.

O turnam apoi cu grija peste ardei , infiletam capacul si infasuram borcanul intr-un prosop gros de bucatarie.Cand e complet rece,putem sa-l depozitam in camara.Pofta buna!

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


Video: Tarragon vinegar. Tarhon în oțet. Artemisia dracunculus. PERMACULTURE. OFF GRID FARM (December 2021).