It would seem among all the culinary tricks andsecrets, cooking vegetables does not require any special knowledge and is subject to even completely ignorant, novice hostesses. Not everything, however, is so simple, for example, how to cook beetroot for a vinaigrette or a bright beet, with rich flawless color, borsch or a characteristic beetroot soup? So that the proper crunch is present, and the resilience and vitamins are preserved.
If the beets should be boiled for cooking onits basis or as an additional ingredient in the salad: traditional vinaigrette, with apples, garlic and sauce, with greens and olive oil, for everyone's favorite herring under a fur coat, etc., you need to get a bright vegetable, of a certain rigidity. Hard enough (vinaigrette) or, on the contrary, soft (fur coat). The most common types of errors when cooking beets - stiffness, heterogeneity of structure, pallor. Then how to boil the beets correctly in order to avoid them? Should:
- It is recommended to plant roots in cold water, not in boiling water. In boiling water is also permissible, however, vitamins are so destroyed faster and more.
- water should slightly cover the vegetables, at the same time you need to monitor the water level, and periodically pour cold water, because the vegetables must always be completely in the water.
- when cooking several root vegetables, they should be approximately equal in shape and weight.
- beet tails can not be cut.
- it is preferable to pick up the intact roots, clean them thoroughly before cleaning from rinsing, rinse.
- the most optimal form of beets for cooking entirely (not for soups) - cylindrical elongated, saturated red color, sweet.
- should cook over low heat, avoid bubbling, under the lid.
- unequivocal recommendation how long to cookbeets, no. It all depends on the desired degree of stiffness, the size of the root. On average, the process takes from 40 minutes to an hour, with large round roots and more.
- check the softness and readiness canTraditionally - a knife, a toothpick (pierce). As a rule, the beets are definitely ready, if the root crop independently slips off the knife, it is not required to shake it. Just do not do it every four minutes. Ideal to check readiness once. Otherwise, the root crop will be all istykan, the juice will flow out, the brightness and integrity will be lost. It should be calm, without worrying to boil the beets for 40 minutes, after which you can check for readiness if the fruits are small or a slightly harsh, crispy structure is required.
- salt water for cooking beets is not worth it, firstly, it is practically useless, and secondly, it may affect the taste of the vegetable.
- often there is a need to preserve color,How to cook beets bright and beautiful? To preserve color, boiling water can be acidified or sweetened. Add a couple of tablespoons of vinegar, table juice or lemon juice, or sugar to 3 liters of one liquid (excluding the volume of vegetables). Suit and citric acid or acidic brew.
- to strict requirements of the dishware is notpresented, but it should be understood that the decoction turns out to be dyeing and saturated. However, it is not recommended to cook in metal dishes. To the size of the requirements is, the smaller the useless volume of the tank, the better. Ideally, a couple of cm should remain between the surface of the liquid and the cap
- when cooking beets, there is a somewhat peculiar smell; it is easy to get rid of it by putting bread crust into the pan.
To make ready beets fast and easycleaned, after cooking, wash it or lower it for 8-10 minutes in cold water. They cook the vegetable separately from the others, and cut the prepared slices / cubes of beets with vegetable oil, in order to preserve color and not to paint over the remaining salad ingredients.
If the beets need to be cooked very quickly,You can boil and chopped peeled root vegetables. How to cook beets fast? The main thing is a minimum of water, a small container, a closed lid. 15 minutes is enough. After boiling, you should certainly add a spoonful of vinegar and mix - the color will be restored. For salads, beets can also be boiled / baked in a microwave, stewed, roasted in a conventional oven.
