Advice 1: How to cook the ventricles

One of the most popular chicken offal chicken ventricles. Delicious meat of the ventricles can be used for cooking a variety of dishes. You can make soup, roast, salad and many other dishes. Recipe for braised chicken gizzards in cream sauce is quite simple, but the dish turns out very juicy and tasty. Spice to give a dish herbs and spices.
How to cook the ventricles
You will need
    • 1 kg chicken gizzards
    • 1 carrot
    • 1 onion
    • 250 g of sour cream
    • 2 cups water
    • 1 tablespoon flour
    • 1 teaspoon dried Basil
    • 2 Bay leaves
    • 1 teaspoon dill
    • Black pepper
    • Salt
    • Vegetable oil for frying
    • Greens
Instruction
1
Chicken gizzards rinse.
2
Clean the stomachs with cereals fat and remove the yellow film.
3
Cut the bellies into 2 parts.
4
Onion peel and slice.
5
Carrot peel and grate on a coarse grater.
6
Will rakalite the butter in a saucepan and put back the onion and carrots.
7
Roast the vegetables, stirring for 1-2 minutes.
8
Put in a saucepan stomachs and sauté for 1-2 minutes.
9
Reduce heat to medium and pour a glass of water.
10
Cover and simmer 15 minutes.
11
Then add salt dish and add 7-9 peas black pepper and Bay leaf.
Simmer for another 5 minutes.
12
Sour cream mix the flour and dilute the sauce with a glass of water.
13
Remove the Bay leaf for 5 minutes heat treatment, he would give all the flavor.
14
Pour sour cream sauce in a saucepan and stir well.
15
Add the Basil and the dill and close the lid.
16
Cook in sauce stomachs for another 5-7 minutes.
17
The finished dish serve with mashed potatoes or rice.
Note
Dishes from chicken ventricles are not only useful because by-products are low in calories and rich in micronutrients, but also simply delicious. From the bowels you can make a thick soup, stews, casseroles, and some of them make a filling for pies and pancakes. Chopped giblets, including the ventricles, used as an ingredient in stuffing consisting of onions, white bread and eggs, stuffed birds.
Useful advice
The ventricles are the remnants of a hollow neural tube, around which the embryo developed Central nervous system. In the ventricles is cerebrospinal fluid. However, a certain amount of cerebrospinal fluid is produced in the third and fourth ventricles, which are located under the lateral ventricles. The ventricles act as reservoirs of cerebrospinal fluid and its innate healing potential.

Advice 2: How to cook in a skillet

The skillet is convenient for preparing different types of food dishes that are quite different from the usual pots and pans. Recipes for casserole can be more than diverse, it is important to understand how it works.
How to cook in a skillet

The pot and all that Sneem connected features of this cookware



In appearance it resembles a flat pot with thick walls and bottom, but the diameter to a greater extent similar to the pan. Due to the thick walls and bottom, the temperature inside is distributed evenly, providing the perfect braising under cover, also helping to remain liquid inside of those recipes where it is necessary to achieve a harmonious taste. The type of materials used and the inner coating of the pots may vary, but the dishes are equally tasty in casseroles, steel and stainless steel. If the inner coating non-stick saucepan, you can use it the same way as a similar pan that has a minimum amount of fat when cooking.

What dishes in the casserole you can cook



Limitations in recipes, in principle, there is no food in the skillet may be more than a variety. You can find information about that if you want the pot really cook, even soup, if for some reason the pan turned out to be unavailable. Among the things to cook in a pot are rice, stews, porridges with addition of vegetables and meat, meatballs, or any other semi-finished products with the addition of sauce. Separately, you can use a saucepan and for making themselves sauces or gravies without worrying about what they will boil over the edge, as can occur when using conventional pans. No less successful in the skillet you can fry all kinds of meat and semi-finished products from minced meat, and use it with enough vegetable oil for cooking effect of frying, be it pasties or a portion of fries.

The rules of cooking



Difficulties with how to cook in a casserole, does not exist. Simple rules only depend on what result you want to get. If you want the products was smooth and Golden, then cover the pot when cooking is not being used. Burgers, or other meat products are fried at a fairly high heat on both sides. In the case where the recipes involve braising, saute pan with a lid and dish is cooked on low heat for necessary for cooking the selected amount of food time. The convenience of a casserole in this case is that the first foods you can fry and then stew. On a similar principle very tasty dumplings, stew or pilaf with meat.

Advice 3: How to cook chicken gizzards

Chicken potroshki – a great alternative to the usual fillet or chicken legs . Of them can cook delicious stews, Chinese dishes, cooking soups, and doing the roast. You can buy a mix of different offal or choose one of their kind – for example, chicken ventricles.
How to cook chicken gizzards
You will need
    • Soup with giblets:
    • 300 g of chicken stomachs;
    • 4 bulbs;
    • 2 tablespoons vegetable oil;
    • 250 g tomatoes;
    • 2 tablespoons short-grain milled rice;
    • 2 egg yolks;
    • 3 tablespoons of sour cream.
    • Rassolnik with giblets:
    • 300 g of chicken stomachs;
    • 4 pickled cucumbers;
    • 1 carrot;
    • 1 turnip;
    • 3 tablespoons of rice;
    • 1 onion;
    • a bunch of parsley;
    • parsley root;
    • a bunch of dill;
    • black pepper;
    • salt;
    • 2 cloves of garlic;
    • Bay leaf;
    • tablespoon of butter.
    • Stomachs
    • stewed in cream:
    • 300 g of chicken stomachs;
    • 2 bulbs;
    • 1 pod hot red pepper;
    • vegetable oil for frying;
    • salt;
    • freshly ground pepper;
    • half a Cup of cream;
    • fresh parsley.
Instruction
1
From chicken gizzards can be cooked a hearty and delicious soup. Rinse the giblets and clear away films. Put them in a saucepan, cover with cold water and put on the stove. Boil the gizzards until soft, then remove from broth and finely chop.
2
Chop the onion into thin rings, place in a pan with preheated vegetable oil and fry until Golden brown. To the pan add the chopped gizzards, stirring, sauté the mixture for even Browning. Pour the peeled and diced tomatoes. Cook the mixture over medium heat, stirring constantly.
3
Put the fried gizzards with vegetables in broth, boil. Add the rice, salt the soup and cook it until tender. Before serving fill the soup with sour cream, mixed with egg yolks. Spoon the mixture into the broth, stir and heat without bringing to a boil, otherwise the yolks will curdle.
4
Very tasty pickle made of chicken giblets. It can be prepared from a mixture of offal, but if you have only stomachs, go around them. Thoroughly wash the giblets, cut them into pieces and put in a pot with cold water. Cook for about an hour, put the broth, shredded carrot, turnip and parsley root and washed rice. Continue cooking, skimming off the foam as it is education.
5
With pickled cucumbers, slice off the skin, pour her a glass of hot water and boil on low heat for about 15 minutes. Remove the rind from the brine. Place the cucumber flesh, cut into small cubes, and cook all together for about 10 minutes.
6
Put in the broth, finely chopped onion, pepper and Bay leaf and simmer the soup until the rice is tender. Feed the brine, boil for about five minutes, put finely chopped parsley and dill. Before serving, season the soup with garlic, mashed with butter and salt.
7
As main dish you can prepare the gizzards, stewed in cream. Clean the offal from the films, rinse well and boil until soft. Chop the onion and finely chop the red pepper. Onions fry in a pan with preheated vegetable oil until transparent, put thereto a little pepper and extinguish all together.
8
Stomachs finely chop, put in the onion-pepper mixture and sauté, stirring constantly. Salt. Pour into the pan the cream, reduce the heat, stir the mixture and cover with a lid. Leave the giblets to simmer for about 10 minutes. Before serving, sprinkle the dish with freshly ground black pepper and finely chopped parsley. Serve with boiled wild rice.
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