It would seem, among all the culinary tricks and secrets, cooking vegetables does not require any special knowledge and is subject to even completely ignorant, novice housewives. However, not everything is so simple, for example, how to cook beets for a vinaigrette or bright, with a saturated impeccable color, borsch or a characteristic beetroot? So that proper crack is present, and elasticity, and vitamins are preserved.
If the beets should be boiled for cooking on its basis or as an additional ingredient in the salad: traditional vinaigrette, with apples, garlic and sauce, herbs and olive oil, for the beloved herring under a fur coat, etc., you need to get a bright vegetable defined stiffness. Hard enough (vinaigrette) or, conversely, soft (fur coat). The most common typical mistakes when cooking beets are stiffness, heterogeneity of the structure, pallor. Then how to cook beets correctly in order to avoid them? It follows:
- It is recommended to plant root vegetables in cold water, not in boiling water. Boiling water is also acceptable, but vitamins are so destroyed faster and more.
- the water should slightly cover the vegetables, at the same time it is necessary to monitor the water level, and pour periodically cold water, since vegetables should be constantly in the water completely.
- when cooking several root crops, they should be approximately equal in shape and weight.
- beet tails cannot be cut.
- it is preferable to pick up intact root crops, to clean them well before cooking from contamination, to rinse.
- the most optimal form of beets for cooking whole (not for soups) - cylindrical elongated, saturated red color, sweet.
- should cook on low heat, prevent boiling, under the lid.
- unequivocal recommendation for how long to cook beets, no. It all depends on the desired degree of rigidity, the size of the root crop. On average, the process takes from 40 minutes to an hour, with large round root crops and more.
- you can traditionally check the softness and readiness - with a knife, a toothpick (poke). As a rule, beets are definitely ready, if the root crop slides off the knife on its own, it is not necessary to shake it. Just do not do it every four minutes. Ideally check the readiness once. Otherwise, the root crop will be all dried up, the juice will flow out, the brightness and integrity will be lost. You should calmly, without worrying, cook the beets for 40 minutes, after which you can check for preparedness if the fruits are small or a slightly harsh, crisp structure is required.
- salt is not worth it to cook the beets, firstly, it’s practically useless, and secondly, it can slightly affect the taste of the vegetable.
- Often there is a need to preserve color, how to cook beets bright and beautiful? To maintain color, boiled water can be acidified or sweetened. Add a couple of tablespoons of vinegar to table or lemon juice, or sugar to 3 liters of one liquid (excluding the volume of vegetables). Citric acid or sour kvass is also suitable.
- strict requirements are not imposed on the material of the dishes, however, it should be understood that the broth is coloring and saturated. However, cooking in metal utensils is not recommended. There is a requirement for size, the less useless capacity volume, the better. Ideally, a couple cm should remain from the surface of the liquid to the cap.
- when cooking beets, there is a somewhat specific smell, it is easy to get rid of it by putting a bread crust in the pan.
In order for the finished beets to be easily and quickly cleaned, after cooking, rinse it or dip it for 8-10 minutes in cold water. The vegetable is cooked separately from the rest, and the sliced prepared slices / cubes of beets are lubricated with vegetable oil of any kind in order to preserve the color and not paint over the remaining salad ingredients.
If you need to cook beets very quickly, you can boil chopped peeled root crops. How to cook beets quickly? The main thing is a minimum of water, a small container, a closed lid. Enough 15 minutes. After boiling, you should definitely add a spoonful of vinegar and mix - the color will be restored. For salads, beets can also be boiled / baked in the microwave, stewed, baked in a conventional oven.