Advice 1: How to cook cuttlefish

Cuttlefish is a cephalopod mollusk, has ten tentacles and an ink SAC, from which in case of danger releases a brown dye and hides. Inhabit waters of the Mediterranean sea and the Atlantic ocean, this sea dweller is popular all over the world, because cuttlefish is a valuable protein and absolutely non-greasy product that is easily absorbed by the body. Try a dish of cuttlefish once, you will always love its taste.
How to cook cuttlefish
You will need
    • Carcass cuttlefish
    • salt
    • tomatoes
    • lettuce
    • spices and herbs to taste.
Instruction
1
As a rule, the cuttlefish is sold in frozen form, though in large supermarkets found fresh chilled product. During thawing, in any case do not immerse the carcass of a cuttlefish in hot water – it is better to leave it for a while just on a plate wrapped in a napkin or towel. Then Cuttle-fish should be thoroughly washed under running cold water, removing the shell-the bone located across the back, head and guts. Be careful with the ink bag located at the rear of the clam, so as to remove it cautiously, squeezing first in a separate container in the ink. If you are going to cook cuttlefish salad or just cook it as a snack food, gently clean the skin. But when braising or roasting cuttlefish skin to clean off is not recommended – it makes the taste more intense.
2
While you clean and wash the cuttlefish, put on the stove a pot of water to boil. Cuttlefish dipped in boiling salted water and cook on medium heat. Cooking time – about 30 minutes. You can add water to taste – Bay leaf, allspice pepper, parsley. Also in broth put the onion.
3
If you don't have time to cook the cuttlefish for a long time, you can cut the carcass into small longitudinal strips or rings, in this way the cuttlefish is cooked faster. In addition, small clams need less time for heat treatment (15-20 minutes), but larger catfish it is better to leave in the store – even if you patiently cook, the pleasure of eating does not get meat will be tough and tasteless.
4
When the cuttlefish is cooked, you need to drain it in a colander and drain off the water. Feeding as a snack, you can slice it into pieces, sprinkle with lemon juice, drizzle with olive oil and garnish with greens. For the sharpness of the taste is recommended to add garlic, Basil.And the Italians are the true lovers of this sea inhabitant - stewed cuttlefish with vegetables and dry white wine.
5
The most pleasant taste of cuttlefish in hot or warm, garnish you can serve rice or peas, add a few slices of tomato.

Advice 2: How to cook brown rice

Brown rice - the most useful view of Fig. It is much healthier than white, because of the significant amount of valuable substances contained in trubunal shell, preserved during the process. Thanks to her , the rice has a brown color. There are two basic ways of cooking brown ricea, which we'll cover today: Japanese and Italian.
How to cook brown rice
You will need
    • Brown rice - 1 part
    • Water - 2 parts
    • Salt - to taste
    • Butter - to taste
Instruction
1
The Japanese way
According to studies by scientists from Japan and the USA, brown ricee more than white, contains substances that remove harmful substances from the body, including cholesterol. Besides, brown rice is able to normalize blood pressure and act as a prophylactic against cardiovascular disease and atherosclerosis. In the "land of the rising sun" the dark figure more popular than white, that's why in Japan such a low level of heart disease. Among other useful properties of brown rice can protect the body from obesity, and worldwide is considered a dietary product.
Rinse brown rice several times in cold water. Bring 2 parts water in a saucepan to a boil, add salt and pour 1 part rice. Next is to cook the rice for 3 minutes over high heat, 2 – average, and 7 minutes on low. Then leave the rice for 12 minutes, then add oil and mix. Loose rice is ready!
2
Rice-Italian
In Italy, the untreated rice is used in all possible recipes riceoriented dishes, such as pilaf, salads, vegetables and as a garnish to meat, fish, poultry. Brown rice is recommended for people who tend to be overweight, have diabetes or allergies. It is preferred by the supporters of a balanced diet and healthy lifestyle all over the world. Brown rice is almost 100 % sprouts when soaking, so love him also supporters of the raw food diet.
According to the second method, first you need to fry the brown rice in a dry frying pan, then add water and continue to cook on medium heat. Once the water has evaporated, pour again some water, and then again until rice is cooked. Thus the Italians cook risotto. The rice should be not quite soft, slightly dampish. At the end of cooking ready rinse rice in warm water.

Advice 3: How to cook brown rice

Brown rice is the ricetype grain which is not removed a thin film Trubnaya shell. Thus, brown is any unpolished rice. Rice bran can be brown, red or black, they contain vitamins and minerals, which deprived the polished rice. The uncleaned grain is popular among supporters of healthy eating because it retains the useful properties of bran. In addition, even when cooked, such rice is digested more slowly polished, the energy is released gradually, blood sugar levels remained stable, decreasing riceto diabetes.
How to cook brown rice
You will need
    • 1 Cup brown rice
    • 10 glasses of water,
    • 2 tbsp. melted butter.
Instruction
1
Rinse the rice under cold running water, make sure that washed away all the dust that can contain pesticides and foreign particles. Waste water must be absolutely clean and transparent. Rinse any sort or kind of ricebefore cooking and, as well washed rice forms less foam when boiling.
2
Drain the washed rice in a colander, make sure that glasses all water, then place in a Cup and soak in cold water for 30 min. the Water should cover the rice at 4 cm you Can not soak rice before cooking, this will increase the time of boiling for 10 min.
3
Prepare a large pot so that it contained the rice, the water, was a place for free steam under a lid. In a saucepan, pour 10 cups of cold water, boil, stir in rice, bring again to a boil, reduce the heat to medium and cook for 20 min without a lid. While rice does not need stirring, but you need to remove the foam formed on the surface of the water as her education.
4
Turn off the heat, drain rice in a colander, allow to drain water, then return the rice to the pan, turn on minimum heat, add the clarified butter, close the lid and shake the pan to rice mixed. Cook for another 10 minutes.
5
Try a different method of boiling ricebut it differs from the first in that the rice is left to walk until ready under the lid without fire. In this recipe there is no oil. Repeat the first two steps.
6
Pour rice in boiling water, cover pot, bring to a boil over high heat and cook for 3 min.
Reduce heat to medium, cook for another 7 minutes, then reduce the heat to minimum and cook for 2 min.
7
Remove the pan from the heat, wrap it with paper and wrap up in a blanket. Leave the rice to steam for 12 minutes, i.e. exactly as much as he was preparing to fire.
Useful advice
Rice quickly and firmly to absorb any odors, so it is advised to soak and cook on bottled water.

Advice 4: How long to cook squid on the salad

Today there are more recipes of salads with these delicious and healthy seafood, like squid. The easiest way to prepare this dish you can use canned product, but more delicious salad turns out still fresh squid. However, before that, they must be well cut up and boil.
How long to cook squid on the salad

Some squid to use for salad



For a delicious salad it is better to use unwashed squid, as they are not exposed to preliminary thermal processing. Otherwise, the seafood will need to keep in boiling water for less time, otherwise their meat will become like rubber.

Choosing squid, you should pay attention to the color of their skin - it should have a pinkish-lilac hue and smooth texture. Cracked leather brown color indicates the repeated freezing of the product and not the first freshness.

How to cook squid salad



Before you start cooking, squid should be thawed at room temperature or in cold water, cut off their head. Then pour boiling water for 1 minute, remove and peel under hot water will curdle. Then from the carcass of the squid, you must remove all the innards and tight chord that passes along the back.

Deveined and rinsed under running water squid can be boiled for salad. To do this, boil water in a saucepan and season with a little salt it. Then put the carcass of the squid in the pan for no more than 10-15 minutes. Ready squid should be cool, cut into rings or cubes and add to salad.
It is very important not to overdo the squid in the water, otherwise they will become very stiff and reduced in size.


Recipe salad with squid



To make this easy and at the same time, a hearty salad you will need:
- 6 squid;
- 6 eggs;
- ½ Head Chinese cabbage;
- 300 g boiled-frozen shrimp;
- 2 fresh cucumber;
- 3 tablespoons of olive oil;
- 1 teaspoon of Dijon mustard;
2 tbsp lemon juice;
- salt to taste.
Instead of olive oil, lemon juice, mustard and honey you can use regular mayonnaise.


Squid defrost, cut off their head, clean from the skin and viscera as described above. Then rinse thoroughly under water and dip in boiling salted water for 10 seconds. After I get squid in the same water, put your cooked frozen shrimp, wait until they boil and then remove.

Boiled seafood cool to room temperature. Squid cut into rings, and clean the shrimp. Put all the ingredients in a bowl, add boiled and coarsely chopped hard-boiled eggs, shredded cucumber and shredded cabbage.

Prepare the salad dressing. To do this, mix in a separate container of olive oil, lemon juice, mustard and liquid honey. Pour the salad with calamari, cooked dressing, add salt to taste, stir and serve.

Advice 5: Why jam recommend cooking in a copper pot

Some adults remember the delightful aroma of boiling jam, which grandma was prepared in the summer in a copper basin on the stove. It is associated with childhood, hot summer days and sweet foam, stealthily steal from the bowl full of boiling berry jam. But why is it always cooked in copper pots and continue to cook today?
Why jam recommend cooking in a copper pot

The advantages of copper



Copper pots were widely used in the home, since copper has very good conductivity. Jams cooked in copper basin, in the process of cooking does not stick and heated evenly throughout the volume of the container. A similar conductivity was noted only in silver dishes, however, the copper basin is a cheaper equivalent, good suitable for a particular purpose.

Fine for preserves are also suitable pans or pots made of aluminum, brass or stainless steel.


However, the copper basin, there is one annoying feature is when cooking them in jam jars at the container surface can be formed by air oxidation, so for copper utensils should be thoroughly taken care of. Before cooking and after it the copper basin should be washed thoroughly and rinsed with hot water, and then dried to remove moisture. If the walls or bottom appeared oxide, it should be well cleaned with sand, wash the container with hot soapy water, rinsed, dried and then used for cooking jam.

And also find and buy this kind of kitchenware made of copper or copper plated at the present time is not so easy.

The rules of cooking jam in a copper basin



Fruit or berries for jam placed in a copper pan, pour the boiling sugar syrup and leave to infuse for 3-4 hours, during which the fruit soaked ground sweet and saturated with sugar. As a result the berries do not shrivel during cooking and will retain its original shape.

In the process of cooking the jam fruit foam formed on its surface, it is necessary to remove.


To get high-quality jams, you need to be able to correctly determine the end of cooking. To do this, there are certain signs of readiness Goodies – so, at the end of cooking the foam does not diverge at the edges and gathers in the center of the pelvis. Berries and fruits cease to float and are evenly distributed throughout the volume of the jam. When the sample syrup its consistency is thick and viscous, and on cooling it does not spread on the saucer. Well brewed jam is berries that are translucent and completely soaked in syrup – it does not need to be digested and caramelicious.

To jam from the sour berries and fruit sugar, you can add citric acid not sterilized, and immediately seal in jars, flip them over and let cool upside down. Well as cooked jam does not require additional pasteurization and hermetic packaging.

Advice 6: How to cook quail eggs

Quail eggs are small, fragile and very useful product. Before to include it in the diet and learn recipes, you need to know how and how much time to boil them.
How to cook quail eggs

Benefit of quail eggs


Quail eggs are rich in copper, cobalt, iron, potassium, phosphorus, and vitamins a, B2 and B1. They rarely cause allergic reactions, so it is very useful for children and also for pregnant women. In addition, quail egg contains large amounts of interferon. They are inferior only to the great bustard eggs.

In addition, quail eggs contribute to the removal of radionuclides and to establish the immune and nervous systems, strengthen blood vessels, treatment of headaches, stomach ulcers and diseases of the gastrointestinal tract.

How to cook quail eggs


Quail eggs, unlike chicken, has never cracked, so when cooking you can put immediately into hot water. Thus, you will subjected to instant cooking, to preserve all their useful properties. For cooking soft boiled eggs, it is enough to cook 1.5 minutes, and to cook them hard boiled, increase this time to 5 minutes. If the testes the Wren is very fresh, cook them for 1 minute longer. To clean up the eggs, remember them between your palms and remove the shell one strap.

In addition, you can surprise your loved poached eggs. To do this in 1 liter of boiling water add 1 tablespoon of salt and 10 grams of vinegar. Now gently breaking the shell, one egg pour into the water. These quail eggs need to boil for 2 minutes, then remove them with a slotted spoon and lay on a plate.

If you are a happy owner of a rice cooker, even easier. Cooking time will tell you the timer. This modern device is very convenient, since eggs cook for a couple, so it does not lose its useful properties.

In any case, do not give children raw or cooked soft-boiled quail eggs. The opinion that quail are not ill with salmonellosis, is a myth. Enter into the diet of baby quail eggs, and chicken, gradually.

Harm quail eggs


Despite the fact that quail eggs are a very healthy product, to abandon their use is necessary in some diseases of the liver and kidneys. So, if you want to introduce them into your diet, consult with a specialist. In addition, it is very important to monitor the shelf life of eggs (40 days at room temperature and 60 days if stored in the refrigerator). Relative humidity should be 75-85%.

Advice 7: How to cook sausages so they will maintain the taste

Sausages are a mix, which before its consumption must be boiled. This can be done in a pot of water, and in a slow cooker, steamer and even a microwave.
How to cook sausages so they will maintain the taste

General guidelines



Special rules for making sausages do not exist. In any case they are cooked, if you throw them in boiling water. However, there are some recommendations that will help to make the sausages more succulent and tasty.

The semi-finished product may be enclosed in a plastic sheath and are natural. The first is easy enough to remove, if it is carefully make an incision from the edge and pull. Natural casing can be difficult. It is considered more environmentally friendly, but to remove it is not so easy, and eat a sausage with it not very hygienic and tasty.

If you bought sausage in the plastic shell before boiling be sure to remove it. Product in genuine "clearance" before cooking enough to pierce with a fork in several places, so they do not burst.

How to cook sausages in a pan



For cooking sausages, you should take a small pan, fill it water and put on fire. The product can be cast both in cold and in hot water. However, if you want the sausage retained its flavor, put them in boiling water. Salt it is not necessary. After 5-7 minutes the sausages are ready to eat. To increase the cooking time is not recommended because the product may lose not only your taste but also presentable.

How to cook sausages in the microwave



In microwave oven the product can be boiled in just 3 minutes. Thus it is necessary to select the maximum capacity of the furnace, and hot dogs must be in containers with water so that it completely covers them.

How to cook sausages in the steamer



The cooking time of the sausages in the steamer is not more than 10 minutes. For this you must place the mix in a special bowl and turn on the steamer for 10 minutes. Gourmets claim that sausages, steamed, have more saturated taste and aroma.

How to cook sausages in a slow cooker



For the preparation of prefabricated pour into the bowl multivarki water, place hot dogs. Select the program "steaming". Put the timer on for 10-15 minutes. The countdown will start after boiling water.

What to serve sausages



The most common garnish for boiled sausages are pasta. With them also combines lettuce, tomatoes or mashed potatoes. Meals with sausages can be safely complemented with a variety of sauces, such as tomato, cheese, soy. You should not write off from accounts and mustard.
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