Cooking

Pink salmon is one of the most popular representatives of the salmon family. It is loved for its pleasant taste, tender meat, affordability and huge gastronomic potential. This fish is equally good in the ear, on the grill, and in the pie. It is often stewed in a frying pan or baked in the oven.

We tell you in the article how to choose and cook pink salmon correctly, and also give you 10 excellent recipes.

What is useful for pink salmon

Pink salmon is a source of easily digestible protein, which is necessary for both an adult and a child’s body. At the same time, fish has the least high-calorie meat of all marine salmon, which makes it a suitable product for dietary and PP menus.

As in many other types of red fish, pink salmon contains omega-3 polyunsaturated fatty acid, which stimulates the immune system and fights inflammation, depression, neurological disorders, supports the beauty of skin, hair and nails. It should also be noted that pink salmon is rich in B vitamins and the unique vitamin PP, which is important for many physiological processes.

How to choose high-quality pink salmon and defrost it properly

The fresher the carcass, the better. This can be determined by the color of the meat: if it is bright pink or reddish, it means that the catch was made relatively recently. Such pink salmon can and should be taken. In the event that the fish meat has a pale gray or whitish tint, refrain from buying, because in front of you are the remains of last year’s catch, which was repeatedly frozen.

When choosing pink salmon, pay attention to its skin — it should fit snugly to the meat. If peeling occurs easily, it means that the fish was either prematurely frozen, or improperly stored or transported. Yellow and dark spots on the carcass, cloudy eyes are a sure sign that the product is not the first freshness. It’s better not to take it.

Most often, freshly caught pink salmon is found on the shelves from mid-summer to mid-autumn. The rest of the time, you should choose fish with caution. For example, when buying a chilled carcass, put a little pressure on it. If it turned out to be elastic and quickly regained its shape, this is a sign of quality. But a dried, curled tail will indicate that the fish was frozen several times before sale.

Why is pink salmon soft and loose after defrosting
Sometimes, after defrosting, pink salmon meat does not look as we expect. It becomes loose, excessively soft, shapeless and generally looks unappetizing. This can happen both due to improper freezing and improper defrosting.

Incorrect freezing. When frozen slowly (up to -10 ° C), large ice crystals form in the carcass, which literally tear apart the muscle fibers, as a result of which the meat loses its shape. Shock freezing (from -30 ° C) works much better, which forms small crystals that do not damage the fish.

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Taiyaki is a Japanese confection in the shape of a fish with a traditional filling of red adzuki beans. Although the word “taiyaki” is translated from Japanese as “fried sea bream”, cookies have only a symbolic relation to fish. For the Japanese, sea bream means good luck and prosperity, since only the richest residents could afford dishes from it before.

The iconic shape and wide selection of fillings have made taiyaki a popular street food, which no major holiday in Japan can do without. Products are in particular demand in winter, when they are bought for good luck in the coming year.

The Japanese consider taiyaki cookies, although the treats taste more like pies or waffles. But you can’t name taiyaki, but the combination of a slightly crispy crust and juicy filling makes them a great snack, which every baking lover is obliged to try.

The history of taiyaki cookies
Taiyaki for good luck: Japanese street food with sweet and hearty filling

Taiyaki was first cooked in 1909 in the Naniwaya confectionery in Tokyo. Baker Seiji Kanzo decided to make a traditional Japanese imagawayaki dessert in the shape of a fish to attract more customers. That’s how the tayaks appeared. The idea turned out to be so successful that fish waffles quickly became popular all over the country.

Cooking taiyaki is considered an art. Special cast-iron molds are heated, the dough is poured into them, and then the filling is added. Bakers fill out the molds with great skill and speed and at the same time make sure that the dough is distributed evenly. Initially, the filling for taiyaki was Japanese sweet anko paste made from red beans. Over time, the recipe for taiyaki has changed, and today there are many variations of it with additives for every taste.

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Even after a few hours on the road, you can get hungry. What can we say about trips lasting several days?! However, not every product can get into the traveler’s menu. Let’s figure out which food is best to take with you on the train, and which treats should be discarded.

What to take on a train for a day or less

Safety and convenience are the main requirements for products on the road. On the train, you will not be able to put them in the refrigerator or warm them up well on the stove. Plus, it is advisable to take into account the rules of etiquette. Not all neighbors will want to listen to the smell of grilled chicken, no matter how appetizing it smells. What should I choose then?

Boiled or baked fillet. Try to use a minimum of spices so as not to irritate other passengers with their aroma. It is more convenient to cut the finished meat at home. For better preservation, pack the pieces in foil. You need to count the expiration date of treats from the moment they are cooked.
Hard vegetables and fruits. They will definitely not crumple during transportation. Take cucumbers, carrots, celery, cherries, raw cauliflower florets, raw zucchini, boiled potatoes in a jacket, apples, pears, bananas. Whole fruits will keep their freshness longer. Wash them at home so you don’t have to worry about it on the train.
Sandwiches and sandwiches. It is also more convenient to collect them at home. Half can be made with a ready—made fillet, the second part with sausage. In the latter case, it is better to use a raw smoked product, since it is stored outside the refrigerator for longer. Give up mayonnaise or cream sauces in the composition. They will greatly shorten the shelf life of the treat.
Baked pies. Pay attention to the filling. With cottage cheese and meat, it is better to eat quickly, with vegetables you can leave until the evening, and the muffin with jam is stored for up to three days.
Cheese. It is better to choose hard varieties. The less moisture, the longer the shelf life. Divide the head into pieces in advance. Vacuum slicing is also suitable, but after opening it you will have to eat it quickly.
Sausage or sujuk. As with cheese, you can take vacuum slicing, smoked products are a priority. However, here you need to remember about others. Not everyone will appreciate the sausage spirit.
Hummus. Homemade pasta will quietly last one or two days without a refrigerator, the purchased one will last a little longer. You can combine hummus with vegetables or use it as a sandwich layer.
Tortillas or thin pita bread for instant snacks. Instead of a plastic bag, pack the pastries in foil or parchment. This way it definitely won’t get moldy.

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Pita is a unleavened flatbread that can be found in the cuisines of many peoples of the world. Traditionally, it is baked in a very hot oven: high temperature contributes to the rapid rise of the dough and the formation of a cavity inside it. The inflated tortilla is cut and used as a “pocket” for various fillings.

There are many alternatives to the traditional recipe: pita is cooked with and without yeast, in the oven and in a frying pan. The presence of a “pocket” in the test is also optional. The tortilla can be wrapped around the filling or served as bread.

Pita is easy to find in any grocery store, but it is much tastier to eat it hot, freshly cooked. We have collected the best recipes for tortillas and toppings for it in the article.

Recipe for pita without yeast in a frying pan

Pan—cooked pita is a quick and simple dish that is perfect for breakfast.

In order for the cake to turn out exactly, it is necessary to take into account several subtleties. The dough should not stick to the work surface, so it is important to sprinkle the table and rolling pin with flour or grease them with oil. The cake that you roll out should be as close as possible to the shape of a circle: this will help the pit to rise evenly. And most importantly, choose a frying pan with a thick bottom and non—stick coating. Oil cannot be added during frying.

Ingredients:
wheat flour — 350 g
hot water — 200 ml
olive oil — 30 ml
salt — 2 pinches
Method of preparation:
Dissolve salt in hot water.
Pour the water into the pre-sifted flour, add the butter and mix thoroughly. In order not to get burned, use a spoon at the beginning, then knead the dough with your hands.
Cover the blank with a towel, let the dough stand for 25 minutes.
Prepare the workspace: sprinkle the table and rolling pin with flour or grease them with vegetable oil.
Divide the dough into 6-8 parts, form small balls from the blanks and let them lie under a towel for another 10 minutes.
Roll out each piece into a thin circle with a diameter of 10-15 centimeters.
Put the pan on the fire. Heat it up before you start frying the first tortilla. There is no need to add oil.
Fry the tortilla for 2-3 minutes on each side. You will have to turn the pit over several times until it begins to swell.
Be sure to cover the finished pita with a towel so that they remain soft.
Pita with yeast in the oven

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It’s time for the first harvest, when you can please your loved ones with homemade drinks made from fresh fruits and berries. Bright fruit drinks and compotes will be an excellent alternative to lemonades. They contain useful trace elements, including salts, the lack of which in the heat is not compensated by ordinary water.

We tell you what delicious drinks can be made from seasonal berries and fruits. Choose combinations and enjoy the summer gifts.

The difference between mors and compote lies in the way the ingredients are processed. Mors is made from freshly squeezed juice of berries or fruits. It is diluted with boiled water or a decoction of cake. Sweetener is also added to taste. This cooking method allows you to save more useful substances. Compote is necessarily boiled, not always from fresh fruits, sometimes frozen berries or dried fruits are used. The drink is more often made with added sugar.

Both the fruit drink and the compote are delicious, but heat treatment in the second case significantly reduces the vitamin content. It does not add benefits and a large amount of sugar in the composition of compotes. But you can always find a healthier replacement. In a separate article, we analyzed the pros and cons of different sweeteners, and here we told you how to choose and use honey in cooking.

Raspberry, red and black currant juice

Berry juice is rich in vitamins and trace elements that strengthen the immune system. To preserve the taste and useful properties of the drink, it is better to use fresh berries and filtered water, and replace sugar with honey.

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