Vinaigrette is a classic recipe. How to cook vinaigrette - step by step recipe with photos
The topic of today's conversation is a classic recipe vinaigrette. Very tasty and traditional salad, without which almost no holiday is complete, although on weekdays it is often on our dinner table.
Cooking it is simple and does not take much time, especially if all the vegetables you have cooked for earlier and they can only be cut.
Vinaigrette comes from the French word (fr. Vinaigrette) sauce, made on the basis of vinegar.
When we say - vinaigrette, we mean some unsystematic mixture, a kind of a jumble in both cooking and in the head, and this word has become a kind of common noun.
I want to tell you about the principles of cooking a salad, and to show that there are principles, patterns, and that this is a well-built salad.
Principles of cooking classic vinaigrette
Vinaigrette is made from:
- Salted cucumbers
- Canned Green Peas
- Onion or green
- Vegetable oil
- Vegetable oil
Vinaigrette is primarily associated with beets, and rightly so. However, we start with potatoes.
When cooking, the question always arises - how many products are needed for cooking?
Of course, the vinaigrette is good the next day, but still it’s worth cooking just enough to eat at a time.
So you need to take the potatoes exactly as many pieces (medium size), how many consumers will be - 1 principle.
Say for 3 servings you need to take 3 medium potatoes.
We put on the fire two pots of water to boil the potatoes and carrots, add a little salt and a little sugar. Vegetables get tastier when they are boiled in salty - sweet water.
Clean raw potatoes, wash and cut into beautiful, even cubes.
We throw chopped potatoes into boiling water, now the most important thing is not to miss the moment of readiness so that it does not boil soft.
There is a way to prevent this accident - after the water boils again, add a little bit of vinegar, in an acidic environment the potatoes will cook more slowly.
We clean and cut the carrot in the same cubes, throw it into the second pan with water, do not need to acidify it, it is cooked long enough
Try the potatoes for readiness, it should be a little - with a small cheese syrup or as they say - almost ready, fold it into a colander and rinse with cold water after a couple of minutes - stop the cooking process
Now beets, it must be cooked in advance, in uniform, and so that she has time to cool completely.
It must be cleaned and cut into the same cubes as carrots and potatoes
Beets poured into a large bowl, pour it with vegetable oil and mix well
This is another principle of vinaigrette - each vegetable should have its own color in the salad, and so that the beets do not color other vegetables, we cover it with a thin layer of butter
Now pickles - they can be peeled from the skin, you can not peel, it is someone like that. They also cut, like all other vegetables - diced
Boil the carrots so that it stays with a small cheese syrup, also fold it in a colander and rinse with cold water.
The queue for cabbage, sauerkraut squeeze cabbage from brine and finely chop
Now look at the ratio of the number of products: the number of potatoes with carrots should be equal to or slightly more than beets.
Cucumbers with cabbage, if two acidic products are combined together, then they should be one and a half times more than potatoes with carrots
Now we join together in a large bowl potatoes with carrots, cucumbers and cabbage, and add canned green peas, it should be two times smaller than beets.
Add a small handful of chopped capers, but this is not necessary, but only for an amateur
It also adds finely chopped onions, or to an amateur - green onions.