HOME Visas Visa to Greece Visa to Greece for Russians in 2016: is it necessary, how to do it

Basics of cooking. Fundamentals of all fundamentals Alexandrova-Ignatiev P

24.04.2024

Culinary reading: we have selected 10 books that are a must-read for anyone seriously interested in gastronomy.

Gastronomic encyclopedia Larousse Gastronomique

Since this is an encyclopedia, you need to count on collecting (one-time or gradually, because the book is not cheap) all 12 volumes. Published regularly since 1938, translated into 8 languages. The book contains more than 4,000 concepts and over 3,000 recipes, as well as footnotes and comments. You can find literally everything here. All the main products, ingredients, and classic recipes are described from A to Z. A must have on the shelf for anyone who is even slightly interested in gastronomy. Otherwise, where else can you find the meaning of the strangest products and rare culinary terms?

William Pokhlebkin, “Rules and subtleties of the kitchen”

And also all other books by Pokhlebkin. William Vasilyevich is an amazing person, a Scandinavian historian. And this did not prevent, and maybe even helped, him from writing some of the greatest books on Russian cooking. He studied gastronomic history and culinary anthropology. Having dug deep into the depths, in his books he illuminates the essence, the basics, all the most interesting things. In “Rules and Subtleties” V.V. Pokhlebkin talks about the origins - where the concept of “first” and “second” courses came from, what kind of poultry is appropriate to cook when (and was cooked before), the rules for using utensils, cooking in boiling water, how vegetables are prepared , the thousand-year-old foundations of Russian cuisine, technological processes with historical footnotes - everything that the author has studied for years, lightly seasoned with recipes. The book is a must-buy for those who love traditional Russian cuisine and understand “why it’s cooked this way” to the end.

Alexandrova-Ignatieva P. P., “Practical foundations of culinary art”

A culinary rarity that has now become available (both in paper and online). For those who are in love with cooking and gastronomy, the advice is to study the book from cover to cover, learn and practice, strictly following all the recipes and tips. This century-old guide for culinary schools and self-study (with an emphasis on meat science courses, to be frank, since the author Ignatiev is a Master of Veterinary Sciences) will allow you, after studying, to outdo almost any chef or restaurateur, at least in discussing dishes. Old classic recipes are described on a thousand pages, as well as detailed instructions on the choice of products, their seasonality, and the intricacies of handling them.

Jamie Oliver, My Italy

One of the best books by the popular British chef, restaurateur and showman. It cannot be ranked above all of Jamie’s other books, but we recommend purchasing it (if you don’t already have the author’s books) first. First of all, Italian cuisine is guaranteed to be delicious. Secondly, the book was written during Oliver's trip to Italy, accompanied by his sous-chef and friend Gennaro. The pages contain impeccable, authentic recipes from all regions, seasoned with brilliant illustrations. Thirdly, it has been verified that every recipe from the book is incredibly tasty, and most of it is also quite easy to prepare.

Nika Belotserkovskaya, “Recipes”

A modern must-have in the kitchen for those who enjoy home cooking. All recipes in the book are accompanied by step-by-step photographs and comments so detailed and verified that absolutely anyone can prepare any dish from any section. Dishes from the “Recipes” are given even to those who have no culinary skills. The book is written in very easy language. And the fact is that all the recipes are delicious. All.

Auguste Escoffier, Escoffier's Culinary Guide

Auguste Escoffier is said to have created French cuisine. Of course, he probably didn’t create it, but he put it together, canonized and popularized it. He also introduced most of the terms that chefs around the world use to this day. One of the culinary Bibles.

Thomas Keller, "Bouchon"

Keller is one of the most influential chefs in the world and a passionate fan of simple formats - gastronomic cafes and bistros. He considers it art to create dishes from the simplest ingredients. And he knows how to do it. He opened his restaurant, Bouchon, next to the French Laundry and put quiche, cheesecake casserole, fried chicken and onion soup on the menu. They are presented and prepared impeccably, simply, with accessible ingredients and understandable to everyone. This is what the boss is all about. Keller teaches attention to detail in even the most humble dish. If you even think about opening your own establishment, you should definitely read Bouchon.

Red Michelin Guide

Try to visit at least one of the recommended restaurants on every trip. Research, plan dinner. Michelin doesn't always mean expensive. For example, in Hong Kong, a restaurant with one star is an ordinary, even a little dirty street eatery, where the food is incredibly tasty.

Stalik Khankishiev, “Kazan Mangal”

A very masculine book that does not require haste. Set aside half a day. Flip through the book, choose a recipe, walk to the market or grocery store and start cooking. Careful preparation of ingredients, processing, cutting techniques. Stalik will tell you what to pay attention to, where you need to hurry up in cooking, and where to drink 50 g while slowly frying the cracklings. This book can be called the soul of Khankishiev. Here are the best recipes that can be cooked over a fire - in a cauldron or on a grill, ideas for summer and winter, for all occasions.

Anthony Bourdain, "On Food: Strictly Confidential"

Bourdain is often criticized for his ease and populism. On the other hand, they admire and praise. He is more than a chef, a star, a showman, and an author. “About Food: Strictly Confidential” will appeal to everyone - restaurant owners and ordinary consumers. The book shows almost any restaurant from the inside: what processes take place there, what kind of people become pastry chefs, what their characters are, habits, responsibilities, conflicts among the staff, in general, all the behind-the-scenes details that you might not even suspect.

Publishing House A

ST Moscow

Art direction and layout by Andrey Bondarenko

The publishing house thanks Vera teavera Shcherbina and Denis Fursova for their assistance in preparing the book,

Publishing house CORPUS ®

From the editor

This book exactly reproduces the lifetime edition of the book by Pelageya Pavlovna Alexandrova-Ignatieva in 1909.

The changes concern only the spelling of the text, which has been brought to a modern form, as well as some measures and weights used by the author: pounds and spools have been converted to grams, etc.

For ease of use, it is worth considering that 1 glass is approximately equal to 0.2 l, 1 plate is equal to 1.5 glasses, i.e. 0.3 l, and 1 bottle is equal to 3 glasses, i.e. 0.6 l.

From the author

By releasing this publication, “Practical Fundamentals of Culinary Art,” I consider it necessary to warn readers that I do not mean to offer them a reference cookbook, of which we have many, but I hope, with the help of this guide, to make it easier for housewives to self-study in the culinary art , especially to those housewives who, for whatever reason, cannot take a systematic course in culinary schools. For students of culinary schools, both for intelligent housewives and simple semi-literate cooks, this book is convenient in that it contains the entire course that is taken at school, and, therefore, students can not waste time on taking notes, but use it for practical classes. This is the main purpose of this publication. Needless to say, lately we, in Russia, have had such a mass of cookbooks that you don’t know which one to give preference to. All of them contain hundreds of recipes for various soups, stir-fries and other dishes. Some contain recipes for a simple home table, while others are filled with recipes for French cuisine. Some of them - the best - can be useful as reference books for experienced housewives and skilled cooks, and publications such as “Almanac of Gastronomers” by Radetsky, Gufe, Karem (in translation) can serve as a reference book for specialist cooks. But none of these books can serve as a guide for the self-study of inexperienced, young housewives and novice cooks, since not a single book gives general, basic rules, as is customary in other technical textbooks, and does not force the housewife or cook to think critically and consciously get to the point and monitor your actions in the kitchen step by step. This is the main obstacle to the fact that the dish fails, the provisions spoil and the money is wasted.

Meanwhile, the most important thing is not indicated, namely, why, when preparing a well-known dish, it is necessary to use one method and not another, and what can happen if the action is performed incorrectly, as well as what should be done in cases where the dish is spoiled, i.e. i.e. does not have the proper taste or appearance, i.e. how can it be corrected. Let’s take, for example, Provençal sauce, which so often fails. In all cookbooks, the recipe for this sauce is almost the same, and everywhere they say that you need to stir the sauce in one direction and pour in the oil little by little, but it doesn’t say why you can’t stir in different directions and why you can’t pour in the oil at once. The housewife or cook, who has never seen the preparation of this sauce in practice, begins to make it according to the specified recipe, mechanically turns the spatula in one direction, and sometimes turns it in the other, completely not attaching any importance to it, pours in the oil, now quickly, now slowly, and As a result, the sauce bounces off - it becomes liquid, and she does not know how to fix it; the provisions are spoiled and thrown out.

It’s another matter if the housewife or cook knows why she should do it this way and not otherwise; she feels more confident in her work, and if she makes a mistake, she will be able to correct it without throwing away material. In general, inept handling of food and its spoilage not only leads to damage to financial settlements (lunch costs more than it should), but also affects the health of those who consume improperly prepared dishes.

In order to avoid all such errors and misunderstandings in the matter of preparing food, this textbook contains “explanations and notes” for almost every dish. Therefore, we advise housewives and cooks to pay attention not only to the very method of preparing a given dish, but also to all these explanations and notes that relate to it. Only by doing this can they benefit from this book and learn how to cook properly and tasty. For persons who do not want to pay attention to the matter or who think of treating this book as a reference index, it is better not to buy it at all, since it cannot be useful for them.

In addition to the above-mentioned explanations and notes that relate to each individual dish, the most important and essential part of the book consists of general articles or general basic rules for the preparation of a certain category of dishes, such as: broths, puree soups, meat, poultry, fish, dough, sauces and etc. These general articles not only make self-study easier, but also significantly reduce taking a culinary arts course in schools. So, for example, if a housewife or cook learns well only the basic methods of cooking meat and knows the characteristic features of each method, i.e., does not confuse cooking with poaching or frying with stewing, then she does not need to memorize hundreds of different roasts, since the methods their preparations will remain the same, and the names only depend on the sauces and side dishes with which the roast is served - filet de boeuf a la Jardiniere, a la financiere, a la Godard, etc., etc.

The same can be said for pureed soups, sauces, dough, fish, poultry, etc.

In view of all this, I also suggest housewives to pay due attention to general articles and not to take on, for example, cooking cold fish when they do not know the general rules for cleaning and cooking it. First, you should definitely read these rules, and then cook the fish according to the specified recipe. And this should be done with every dish.

Thanks to this system, housewives studying at school, who then apply their knowledge at home, for their own household, take a course of three months; cooks for cooks, depending on their knowledge with which they act - at least three months, even those who know how to cook well; heads of households of public institutions and private houses - at least 6 months, and teachers for newly opened culinary schools in other cities - at least a year. Meanwhile, as everyone knows, specialist chefs, ranging from mediocre and decent to celebrities in their field, study for several years; just like any even slightly knowledgeable cook (who has not studied at school) achieves the necessary knowledge no earlier than 4–5 years old. This is explained by the fact that cooks and cooks acquire their knowledge only empirically, through practice and experience, without any systematic explanations from their chef teachers.

A boy apprenticed in the kitchen to a cook is not taught the general rules of cooking meat, fish, etc. and does not explain why it is necessary to prepare a well-known dish this way and not another, but shows only the cooking technique itself, leaving the student to achieve the correct execution of known technical techniques. If the student spoils the dish, then they do not explain to him why it did not work out for him, but on the contrary, strict measures are applied to obtain the desired result.

As a result of such inept training, secrecy is highly developed among cooks, i.e., if one of them knows how to prepare a well-known dish especially tasty and better than others, he will never share his secret with a friend. And this is very understandable, since the acquisition of this knowledge is achieved with great difficulty, and therefore everyone keeps it to themselves.

Among many representatives of the culinary arts (even foreigners) with whom I had to work (teach) at school, I noticed this feature, and only the only one of them, my teacher F.A. Zeest, does not adhere to such beliefs and tries to make all his knowledge property of society.

To show how different the serving of dishes is in ordinary and palace kitchens, in this book, in the cold appetizers section, there are drawings from the dishes of the best chefs, artists in their field: Zeest, Astafiev, Kozlov, etc., which they made for the annual exhibitions of the society of chefs . You only have to look at these pictures to understand exactly what the difference is. In addition to the fact that provisions for these dishes cost hundreds of rubles, they require diligent work over several days, and not one, but several people. In order to create such a dish as a boar's head or galantine from swans, you need to have the taste of an artist, the knowledge of a sculptor, and a talented imagination. Even many years of experience are not enough for this, but you need to be an artist in your field. Of course, no housewife or cook will be able to make a semblance of this, and they don’t need it. For chefs, these exhibitions have an instructive meaning. They cause competition in their work, and therefore lead the culinary art to further development.

In addition to all that has been said, I will add that all these general basic rules are not my creation or discovery, but have always been the property of specialists in this matter, but my work consists only in the fact that all these phenomena are brought into a system, generalized and tested in practice in school for almost sixteen years in the presence of students, so that more than 6,000 people can confirm that all the dishes included in this book, subject to known rules, should turn out quite successful in both taste and appearance.

In any case, the first initiative in this matter belongs to F.A. Zeest and L.K. Astafiev, who were my teachers and the first teachers of culinary art to educated housewives, and not to cooks. Without their assistance, neither I nor my students would have had that useful, precious information that is so necessary in life to maintain health, to save food material and money.

Teacher of the basics of culinary arts in St. Petersburg

P. Alexandrova-Ignatieva, 1909

General kitchen rules

Broths

Basic rules for preparing broth and its varieties

In general, broth is a pure, transparent broth obtained from the meat and bones of slaughtered domestic animals, fish, poultry and game, as well as broth from various root crops and vegetables. Meat broth serves as the basis for all meat soups, both seasoned and clear; just as fish broth serves as the basis for all fish, and vegetable and root vegetable broth serves as the basis for lean and vegetarian soups. It is impossible to get a single soup, both lean and lean, without having broth. The broth comes in three types, namely yellow, white and red. A clear broth served as a separate dish, without the addition of vegetables and flour side dishes, cannot be considered a nutritious food, since during cooking, only flavor and extractive substances, and not nutrients, pass into it from meat. As a result, pure broth (without side dishes) should be consumed not as a nutritious, but as an exclusively flavorful food that develops an appetite for further dishes.

Yellow broth serves as the basis for all clear soups with side dishes, both Russian and French, such as soup with dumplings, noodles, soup with meatballs, royal soup, julienne, etc., etc. – and, in addition, served as a separate soup with various pies.

White broth serves as the basis for all Russian soups (cabbage soup, borscht, rassolnik, pohlebka, etc.), as well as all puree soups.

Red the broth serves as the basis for sticky French soups (oshpo, à la tortue, tortue, etc.) and fume (a strong broth for dark sauces). In addition, broths are divided into strong and sticky. The first of them are cooked from those parts of the carcass that have a lot of muscle, containing extractive substances, and are used for clear soups, and the second are cooked from parts of the carcass that have a large number of tendons and bones, and are used for dressing soups.

For cooking meat broth The following products are required for one person:

Meat 200 g with bones

Veal shank? or everything? amount of meat

Water 1 or 2 deep plates (plate 1? glasses)

Korenyev: turnips, carrots, celery, leeks, parsley, total 50 g

Luke? part of a common onion

Salts approximately 8 g

Bouquet, i.e. stalks and green parts of celery, leek, parsley tied together

? Yellow meat broth prepared as follows:

METHOD OF PREPARATION Meat intended for cooking broth must be washed with cold water, but not kept in it, otherwise it will lose its taste; then, separating it from the bones and tendons, cut it into pieces of approximately 200 g each, so that it boils better and faster and gives a stronger broth; The bones should be cut lengthwise so that they are better boiled, which, of course, gives the broth a better taste and strength.

Having prepared the meat in this way, take any thick pan (copper, cast iron or stone, fireproof), rinse it with cold water and, wiping it dry so that the broth does not get an extraneous taste, first put the bones on the bottom of the dish, and then pour the meat on top of them all with cold water in such quantity that the water completely covers the meat; otherwise, the parts outside the water will not be cooked enough. After that, put the pan on high heat and cover it with a loose lid in order to allow the steam to escape freely. When the broth begins to boil and foam appears on its surface, you need to carefully remove it with a spoon until the broth is completely clear; then add the fried roots, onions and salt into it, and you should not stir the broth at this time, as this will stir up the remaining foam that has settled to the bottom. Roots and onions are first peeled, cut into large circles and fried in tinted breze or oil. (see explanations and notes). At the same time as the roots, a bouquet is also added to the broth, i.e., green parts of celery, leek and parsley tied into one bunch. Having dipped the roots and salt into the broth, immediately set the pan over low heat, on the edge of the stove, where they cook for the rest of the time, that is, until the broth gets a good, strong meaty taste, and the meat itself is well-cooked, What will require at least 2? –3 hours of time if the broth is prepared for a small number of people (3–5 persons), and 5–6 hours if the broth is prepared for a large number of people.

After the specified time has elapsed, i.e., when the broth is ready, you need to carefully remove all the fat from its surface and, without shaking with a spoon or lifting the pan, strain carefully through a wet napkin stretched over an overturned stool, then boil again and then you can serve it on the table.

EXPLANATIONS AND NOTES

? Types of meat. In cases where the broth is intended for clear, both Russian and French, soups with side dishes, as well as for puree soups, or served as an independent soup with pies, it is cooked from 2nd grade meat “podbederka”, since the meat It is used only for boiling, and is not served in portions of soup. The subthigh contains all the substances necessary for the broth, as well as marrow bones. If the broth is cooked for Russian clear or dressing soups, which are served with portions of boiled soup meat, such as noodles, stew, rassolnik, etc., then 1st grade meat is taken, thigh, which also contains marrow bone and a lot flavoring and extractive substances necessary for the broth, and, in addition, the thigh provides good portions of boiled soup meat. This variety is also used in cases where it is necessary to obtain a particularly strong beef broth, for example, for convalescent patients, etc. If the broth is intended for dressing, sour and fatty Russian soups, such as cabbage soup, borscht, etc. – then we take 2nd grade meat, brisket, which, having spongy bones soaked in red marrow, gives the broth a special pleasant sweetish taste, and the meat is suitable for serving in portions. Although veal shank is one of the non-essential products for preparing broth, it is useful to put it in, in size? the entire amount of meat, firstly, to give the broth a more delicate taste, and secondly, for stickiness. If you increase the proportion of veal shanks, the broth will be cloudy and too sticky. Hot steamed meat from a freshly killed animal always produces a very tasty broth, but it is always cloudy. Despite careful removal of foam, it always needs to be pulled off with whites or a meat brace. (see below - varieties of broth - consommé). In winter, to save money, many housewives use frozen meat for broth, which costs much less than fresh meat. In these cases, you should always pour water over the meat until it thaws and releases juice; It should thaw on the stove, in a saucepan, so that the juice, which contains valuable flavors and nutrients, does not disappear. It must be borne in mind that broth made from frozen meat has a worse taste than broth made from the same amount of fresh meat. If, due to some necessity, you have to use frozen meat for soup, then it is always better that day to prepare some kind of seasoning soup: cabbage soup, borscht, stew, than clear broth. The latter is good only when it has a strong meaty taste.

Size and quantity The products from which the broth is made depend on the purpose that is given to it. In any case, you need to keep in mind that cooking too small a proportion of broth, for example, for one person, is extremely inconvenient, since the proportions of the products would be too small; Therefore, in such cases, it is better to cook the broth for two or three days and store it in the manner described below.

Dishes for cooking broth there must be a thick copper or cast iron, but certainly enameled inside, otherwise the foam and fat deposited on the edges of the cast iron or earthenware, non-enameled dishes will be absorbed into the walls and give the broth the smell of lard; In addition, non-enamel cookware, not having an absolutely smooth surface, cannot be completely clean. It is also good to use fireproof stone or porcelain dishes for cooking broth.

Cold water. In order for the broth to get a good strong taste, the meat should be poured with cold (not hot) water so that it gradually warms up with this water, releasing its flavoring and extractive substances into it. If you pour hot water over the meat, a protein crust forms on its surface, which prevents the release of juices, causing the broth to have a weak taste. You should also not add cold or hot water to the broth during cooking, as this makes it weaker in taste. You need to immediately, at the beginning of cooking, add water to boil. If a small proportion of broth is being cooked, then add 1 plate per person for boiling, and for a large amount add 1 plate per person. or? dishes. This is explained by the fact that liquid in large quantities evaporates less than in small quantities.

Marrow bones placed on the bottom of the dish so that the water covers the meat on all sides.

Time, required for cooking the broth depends on the volume of the piece of meat being boiled, as well as on the temperature of the water poured into the pan (ice water or room water). It is obvious, therefore, that a whole large piece needs to be cooked longer to obtain fat than the same piece, but cut into small pieces (200 g each).

Hearth or stove used for cooking broth require special attention. At the beginning of cooking, before the foam is removed, the pan is placed in the middle of the stove, on a good fire, and after the foam is removed, the pan is moved to the edge of the stove, over low heat, so that the broth boils at one edge; otherwise it will be cloudy, boil a lot and the meat will not cook well enough. When cooking slowly, more flavor substances are transferred from meat into the broth than when boiling strongly.

PREFACE

About the online edition The text fully reproduces the 7th edition of the book (1909).

Changes compared to the original:

Spelling has been brought to a modern form, pounds and spools have been converted to grams;

Spelling errors corrected;

A more detailed table of contents has been made;

There is no alphabetical index;

The section “Cuisine Terminology,” originally placed before the section “Lunches of Russian Cuisine,” seemed appropriate to move to the beginning of the book;

The lists of products originally indicated for the entire lunch are assigned to the corresponding dishes;

A large fragment of text in the section "Scheme for grading lamb carcasses and the purpose of parts for the culinary arts", erroneously omitted in the 7th edition, has been restored from the 1897 edition;

Added pictures of dishes from Alexandrova’s article in the magazine “Our Food”;

A modern preface has been added;

A brief biographical note and bibliography of Alexandrova-Ignatieva have been added.

The page numbers here are from the original 7th edition.

different from the numbering in

The latest version of the book (corrections may have been made since you received your copy) and photographs of the original 7th edition pages can be downloaded from the links provided on the page.

Russian culinary art at the beginning of the 20th century

In Russia, which has existed as a state since 862, the first national cookbook called “Russian Cookery” was published only in 1816, actually a thousand years after the founding of Rus', and even then under the influence of the end of the Patriotic War of 1812, when There was a powerful surge of patriotism and national self-awareness. True, cookbooks were published in Russia before, but they were either entirely translated, or foreign text made up about 90 percent of them. Some Russian dishes were slowly added to this basis.

The reason for the belated compilation of a code of Russian cuisine, the delay in drawing up its written code, was historically common for Russia. It can be defined in words: what we have, we do not store. In addition, such characteristic features of Russian culture as the long unwritten history of everyday life, the lack of literate people outside of foreign policy and government affairs, where the best cultural forces of the nation were traditionally drawn, also contributed to the complete lack of interest of the state in preserving the national repertoire of Russian cuisine. Why save? Any woman already knows (remembers) this. However, it turned out that such a belief is a profound misconception.

As the author of “The Russian Cookery,” the Tula landowner V. A. Levshin, wrote, already by the beginning of the 19th century. “information about Russian dishes has almost completely disappeared” and therefore “it is now impossible to imagine a complete description of the Russian cookery, but should be content only with what can still be collected from what remains in memory, for the history of the Russian cookery has never been given over to description” (M., 1816).

The fact is that instead of a cookbook in the middle of the 16th century, namely in 1547, only a list of Russian dishes was compiled, that is, a list of their names without explaining what is included in them and how to prepare them. And the names were such that experts still cannot decipher them: for example, “Shchipanaa steamed.” What is this? Of what? How and what to cook with? For all these

There are no answers to the questions, therefore it is impossible to reconstruct this dish. And this is the case with almost 80 percent of the dishes on this list. In the 16th century the exact name was quite enough, since the preparation procedure was known to everyone and the name alone immediately recalled both the composition and the method of preparation of this dish. But time passed, the population and the very composition of the Russian state changed, old habits and tastes died out, new ones appeared, and most importantly, the inevitable stratification of society contributed to the emergence of a socially oriented national cuisine: once unified, it began to be more and more sharply divided into the cuisine of the upper class, the cuisine of the rich and the cuisine of the poor commoners, and these branches of Russian cuisine not only moved away from each other, but also developed differently.

The cuisine of the upper classes began to lose the most complex, most delicious, most culinaryly original and rare dishes of national cuisine due to the avalanche-like introduction into it, starting from the 18th century, of Western European dishes, first German, Swedish and Dutch, and then French. By the beginning of the 19th century. Almost all Russian dishes were forced out of noble use or deformed beyond recognition. In the kitchen of common people, national dishes were preserved, but their repertoire was sharply impoverished, because expensive, complex in composition and inaccessible in terms of food raw materials, dishes were gradually excluded from peasant life, the composition and method of their preparation were forgotten. Thus, Russian national cuisine began to lose its range in the rich table - due to the displacement of Russian dishes by foreign ones, and in the poor table due to the disappearance of the best and most expensive dishes from everyday practice and, therefore, from people’s memory.

Only after the Patriotic War of 1812 did a gradual reconstruction of the composition of Russian cuisine begin through the restoration of recipes from literary and other sources, as well as the involvement of talented self-taught practitioners, serf cooks of folk cuisine. Purposeful work in these directions was carried out especially intensively after 1861, when the development of capitalism in Russia led to an influx of population into the cities

from the periphery, from remote villages and landowners' estates, where many elements of the national cuisine were still preserved, sometimes in their original completeness.

The numerical growth of the Russian merchant class in the 70-80s, these, in the apt expression of Saltykov-Shchedrin, representatives of “grimy” Russian capitalism, who came from the village and partly from the landowners’ household, also contributed to the spread and restoration of Russian cuisine, which presupposes a certain level of material welfare.

Simultaneously with the restoration of the Russian classical national repertoire into Russian cuisine at the end of the 19th century. Regional Russian dishes, which had a limited distribution area until the mid-19th century, began to penetrate. and were associated with certain regions of Russia inhabited by national minorities mixed with the Russian population that came to these regions later. Thus, dishes such as fish stroganina, dumplings, venison, sorcerers, salted herring, tavranchuk, fried and boiled potatoes, kulesh were recognized as Russian, or initially “Siberian”, until the 60-70s of the 19th century. which were not part of Russian cuisine proper and appeared in the 16th-18th centuries. dishes of the outlying peoples of the Russian Empire.

This will happen: you will buy all the products of the highest quality, and you will approach the matter with all seriousness, and master something like this, fundamental (French cassoulet, for example) does not work. You serve the fruit of several hours of effort to the table with the thought that you will never attempt such a complex recipe again in your life.

But in essence, what’s so complicated: baked beans yes baked duck thighs with pork sausages. But for some reason, the beans are never cooked through, and the duck is more like sole... And all because the basics are missing: the beans are not soaked overnight, and the bird is not pre-fried in a hot frying pan (to preserve juiciness).

Team "With taste" prepared a set of main culinary rules. Just remember or refresh your memory, and your rice will always turn out crumbly, your sponge cake will always be fluffy, your pasta will be al dente, and your meat will be juicy! To go to the material you are interested in, simply click on the words highlighted in a different color.

Culinary rules

Rice
In the case of cooking rice, the question is “how to cook?” directly depends on the question “what type?”, and that, in turn, follows from the question “for what dish?” After all, everyone has their own rules for heat treatment. So, we will never use wild rice for pilaf, but steamed rice for sushi. No no.

To prepare a delicious and crumbly side dish for meat, fish or vegetable dishes, use ours, which is suitable even for the cheapest varieties!

Paste
9 out of 10 Italians, having tried ours, will say that it is just a mass of dough. The one remaining will prefer to remain silent correctly.

When biting correctly, the tooth first easily overcomes the first soft layer, and then encounters light resistance. Having bitten through the dense center, we say: “Molto bene!”, After all, we have achieved the notorious “al dente”.

And if 50% of the success in preparing pasta is wheat (namely durum varieties) and the time that the pasta spends in boiling water, then the second 50% is. It is he who sets the flavor direction of the dish and determines the accompanying ingredients.

Eggs
Anyone can fry fried eggs. What about or? These recipes need to be mastered, if only for show.

But with the usual one, not everything is so simple. Adding the product, time, method of cooling. Become a professional egg cooker with "With taste"!

Meat
Well-fried, but at the same time maintaining juiciness - a sign of culinary skill. To prepare this dish you will need premium meat, skill and... a heavy cast iron frying pan. In any case, this is recommended by many professionals, because thick walls and bottom better retain and evenly distribute heat.

How without drying it out? We also did not forget to talk about this. Read it - you will learn a lot of interesting things!

Bakery
Finally we got to dessert! - the basis of almost half of the cake recipes. Preparing it is similar to a shamanic ritual, but once you put everything into perspective for yourself, you will be surprised at the ease with which this sweet cloud came out.

While the crust is baking, think about. Chocolate, custard, butter or maybe liqueur - which one will you choose?

What culinary techniques have you noticed for yourself? Or perhaps we missed something? Write in the comments!

Current page: 1 (book has 71 pages total) [available reading passage: 47 pages]