What to cook? recipes Pies, pies, pancakes Chicken recipes Meat and offal Vegetable recipes Soups, broths and okroshka Lenten recipes Childhood recipes Fish recipes Squid recipes Other recipes Website guest recipes about the author Authors Testimonials Links Contacts articles Chef stories and everyday life Good to know Culinary Internet: People, Blogs, Stories Cooking technology for beginners Chef's advice Master classes Contests Friends These articles are intended for those who are just learning to cook and still feel insecure in the kitchen. Step by step we will learn how to cook, starting with simple things and gradually moving on to more complex ones. In each of the lessons, I will give you basic knowledge, and tell you, from my cooking experience, how to apply them in real life. You can safely throw out all the boring cooking textbooks full of unnecessary details. In my lessons, you will find only what you really may need in real life and nothing more. So let's get started: Lesson 1. Part 1. Processing vegetables. General information Modern cuisine cannot be imagined without vegetables. Vegetables are primarily a source of all kinds of vitamins (except for vitamins B12 and D). And also the fiber and carbohydrates we need so much. You can ... Read more Lesson 1. Part 2. Processing potatoes and other root crops Due to the very high starch content, potatoes are more nutritious than all other vegetables. But since potatoes go well with meat, fish and other vegetables, they are used in cooking ... Read more Lesson 1. Part 3. Processing cabbage and salad vegetables The following types of cabbage are used in cooking: white cabbage, red cabbage, savoy cabbage, cauliflower, broccoli, Brussels sprouts and kohlrabi. When processing white cabbage at the base ... Read more Lesson 1. Part 4. Processing onion vegetables The most commonly used onion vegetables in cooking include onions (they are common, red and white), leeks, shallots, and garlic. Onions are peeled as follows ... Read more tags: Red shallots multivarka Drunk cook pineapple oranges baguette basil stories eggplant lamb bacon pancakes blogs pepper everyday vanilla vanilla sugar ham oyster water beef mustard buckwheat mushrooms diet yeast dough yeast oven peas green onion greens cumin raisins ginger yogurt zucchini cabbage potatoes yogurt cilantro batter coriander, cinnamon cakes red chili shrimp grits corn sesame chicken breast, chicken liver, chicken breasts chicken wings chicken legs chicken turmeric pita bay leaf lemon lemon juice salmon onion leek mayonnaise semolina pickle olives honey milk carrots seaweed , sea salt flour broth minced meat meat processing food catering cucumbers olives olive oil omelette oregano nuts Pangasius gratin paprika paste cabbage dumplings pepper pepper pepper salad chili parsley liver biscuits tips tomato lean oil radish rice roll fish salad iceberg lettuce salad leaf sugar powdered sugar beet pork condensed milk herring, salmon cream butter puff pastry смесь итальянских трав смесь прованских трав сметана соевый соус соленый огурец сосиски соус спагетти специи стручковая фасоль сыр творог томат-паста томатный сок тыква украшения укроп уксус фарш фарш говяжий фотоотчет фритюр хлеб цуккини чеснок чечевица шампиньоны яблоки яйца интересное Reprinting of materials on this site is possible only with the written permission of the publisher. When quoting, a link to www.crevetka.com is required. © 2010 - 2012 Crevetka.com. All rights reserved . Home | About the author | Contacts