How to make thick sour cream? Which starch to take? Fragrant gravy for mashed potatoes.

Today we will cook cherry jelly, join us. It is tender and thick, either a drink or a dessert with a pleasant taste - a good alternative to the usual compotes and fruit drinks. Yes, and it is stored longer than fresh juice. Kissel is able to quench thirst and hunger at the same time. It is so satisfying due to starch, which at the same time is a thickener.

The name "Kisel" itself comes from the Old Slavonic "Kysel". This word means fermented or sour, because the old jelly was based on sourdough. Such a dish turned out to be very thick, it was eaten as an independent dish with the addition of broths or vegetable oils, honey or dairy products. A little later, when potatoes began to grow in the vastness of our country and starch appeared, they began to cook the fruit and berry jelly that we know to this day and use them as a sweet dessert drink. Kissel can be a drink, and maybe a dessert. It all depends on how much starch is added. Moreover, it comes out tastier with the addition of corn, and not potato starch.

Kissel made from cherries and starch is a delicious sweet and sour drink. It can be made from dried, fresh or frozen cherries. Of course, in the summer season, when fresh cherries are available, the drink is made from them. One of the most essential ingredients of the drink is starch - this powder allows you to thicken it well. As additional ingredients, vanilla, cinnamon, cloves, mint and other spices are often added to cherry jelly, but this is not for everyone. I want to tell you a classic recipe that will make moderately thick cherry jelly. Whole berries are not always used for its preparation - they can be added to pastries. And from cherry juice, which can only spoil pastries, you can make a delicious drink. I cooked jelly from the remaining juice, and I made the “Monastic Hut” cake from cherries in my own juice, see the recipe with step-by-step photos at the link.

Kissel is a very healthy sweet drink. It is sad that today it is fashionable to drink lemonades and juices, but everyone has forgotten about jelly. But there are a lot of recipes for delicious jelly, useful not only for adults, but also for children. Kissel from cherries has an antiseptic effect and is a very necessary assistant in the treatment of inflammation of the respiratory tract. In addition, it helps to solve many problems associated with the work of the gastrointestinal tract. So let's cook for the benefit of the body!

Cooking time: 20 minutes.

Ingredients:

• 1 kg of cherries with a stone;
• 150 gr. sugar (almost full faceted glass);
• 8 art. l. starch (without a slide);
• 2 liters of water;
• a few drops of vanilla extract.

The amount of starch added varies depending on your preferences. To get a thick jelly, for 1 liter of water you need to add 4 tbsp. l. starch, for more liquid - 2 tbsp. l.

How to cook thick cherry jelly

1. Thoroughly wash the berries with cool water, sort, tear off the stalks, take out the seeds.

2. Pour the prepared cherries with sugar, mix, let stand for a while so that the berry releases more juice. Add 1 tbsp. water. Then put on medium heat and bring to a boil.

3. As soon as the cherry begins to boil, remove the pan from the heat. Separate the berries from the juice. Cherries can be caught with a slotted spoon or strain the juice through a sieve.

4. Drain the juice into a saucepan.

5. Dilute the starch in a glass of cold water.

6. Pour another 2 liters into the saucepan with juice. water. Put on medium heat and bring to a boil. Remove the foam and remove the pan from the heat to stop the bubbling.

7. Add 3-4 drops of vanilla extract and starch diluted in water. Put the jelly again on medium heat, let it boil and boil for another minute. If you do not want the jelly to be cloudy, it must be removed from the stove immediately after boiling. We cover the pan with a lid and leave for another 15 minutes so that the jelly is a little infused and thickened.

Thick cherry jelly is ready! Now you also know how easy it is to cook it from fresh or frozen cherries. Kissel can be served hot or cold. Ready homemade jelly is stored for 2-3 days. For ease of storage, it is poured into a jug or bottle and put in the refrigerator. Bon appetit!

Fragrant sauce is an integral part of almost any dish. Sauces are sweet and salty, sour and spicy, but the main property that unites this group of liquid seasonings is a thick, often homogeneous, consistency. Depending on the products and liquids used, the gravy may not be sufficiently homogeneous and viscous. In order to correct the seasoning in time, it is important to know a few culinary secrets: how to thicken the sauce without spoiling the taste of the finished product.

Since each gravy differs not only in taste, but also in different components, thickening methods can also vary. In some cases starch will be the most suitable product, in other cases another product will have to be used. To choose the right component for a particular type of sauce, you should know a few simple rules for product compatibility and quality.

Classic Starch Recipe

Cooking time : 5 minutes
Servings : 1
Ingredients :

• Starch - 1 tbsp. l.
• Water - 1 glass
• Sauce (any) - 500 ml

Cooking :

1. First of all, you should choose the right starch. The most popular for making thick sauces is potato. However, for certain gravies, it is better to use corn or rice.
2. Put the starch in a convenient dish: a glass or a cup.
3. Pour in the required amount of cold water (you can take vegetable or meat broth) and mix well with a whisk, spoon or with a mixer if you are preparing a large portion. You need to stir until the starch is completely combined with the liquid.
4. Heat sauce over low heat until boiling.
5. Pour the starch mixture into the hot sauce in a thin stream to thicken the gravy, stirring constantly. You need to add it gradually so that no lumps form.
6. Bring to a boil, reduce heat and let the mixture simmer for a few minutes. The starch should be fully incorporated into the gravy.
7. Seasonings and spices are added as desired. Let the sauce sit for a bit to thicken it up a little more.

This is a basic recipe for making a starch mixture and is suitable for thickening any gravy. It is very important to observe the proportions, which will allow you to prepare a homogeneous thick sauce from any liquid.

How to add starch to sauce

To get a thick gravy, it is very important to know the simple rules for introducing starch into the liquid.

There are three options for making thick sauces with starch:

1. The most popular way to mix starch is with warm water. The resulting mixture is added to the hot sauce. This method is considered the simplest, since the starch quickly combines with the liquid and does not form lumps.
2. For vegetable and meat sauces, a different method is often used. Starch is bred not with a liquid, but with a fatty base. Oil or fat is melted over medium heat or a water bath, after which dry starch is added to it. After the consistency of the mixture becomes homogeneous, it is introduced into the gravy.
3. The classic way is to add it to a cold sauce, after which the mixture is heated over medium heat. This method allows you to control the density of the mixture. At the same time, it is very important to remember that an already thick mass must be constantly stirred so that the starch does not settle.

Sauce and gravy thickeners

To make the sauce thicker and richer, other ingredients are used in addition to starch. Depending on which recipe is used to prepare the gravy, you can use the following nutritional supplements:

Wheat, rye or buckwheat flour . If you are making a sweet custard, you can use plain flour instead of starch. Before adding to the milk mixture, it is advisable to sift the flour - this will make the cream even more delicate in taste.

Eggs (yolks) . Additional thickening of the sweet custard comes from the addition of raw egg yolks.

Semolina . You can make milk sauce thicker with semolina. Semolina absorbs liquid remarkably and, even if the mixture has already cooled down, it will perfectly fulfill the role of a thickener.

Arrowroot - starch flour from arrowroot and banana pulp. Makes the sauce even more transparent and is ideal for thickening both sweet and savory gravies. However, this ingredient has several drawbacks: it is much more expensive than starch, and if you leave the already thickened mixture on a hot stove, it will become liquid again.

Dairy . For meat sauce, you can use sour cream or heavy cream. When boiled, they will make the dressing much thicker.

food gum - common food additives that are used to thicken a wide variety of liquids. They do not affect the taste and color of the finished sauce, so they are very often used in cooking. The most popular types of edible gums are xanthan gum, agar, pectin, or guar gum.

• Agar - gelling additive from red and brown algae. Before you thicken the sauce with agar agar, you will need to add the thickener to cool water or other liquid and heat, but do not bring to a boil. After the agar has dissolved, the mixture can be added to the sauce.
• xanthan gum - food additive (E 415), a universal thickener that is often used to thicken most desserts and salad dressings.
• Pectin - gelling agent, in the food industry it is usually used in the preparation of jams and jellies. Despite this, it can be successfully used to thicken milk and cream sauces.
• Guar gum . This thickener works cold. Therefore, it is best used for making salad dressings. Before diluting guar gum, it is advisable to heat the mixture a little. After complete dissolution of the additive, it must be cooled and added to a snack or salad. The most suitable recipe for this thickener is dressing for fresh vegetable salads.

When choosing a thickener to replace starch in a sauce, remember a few simple rules:

• Guar gum can be added to ready-made cold sauces, such as homemade mayonnaise. If the recipe includes products such as citrus or tomato, it is better not to use it. Guar gum does not thicken sour mixtures: ketchup, tkemali, gravy with lemon juice.
• Before making a gravy with gelatin or agar, it must be dissolved in warm water.
• The gravy will be thicker if the xanthan gum is mixed with oil or fat before adding.

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When such a delicacy as thick jelly is remembered, many immediately imagine for some reason a cherry drink. Since, probably, the taste of cherry jelly is remembered from childhood. Thick kissels are used as first or second courses; fresh or frozen berries, jam, juices, kvass or honey, as well as starch can be used to prepare this dessert. And below in the article we will tell you about several recipes for delicious and thick jelly desserts!

Ingredients

Step-by-step recipe for cooking Thick jelly with a photo

Cherry kissel

Ingredients:
cherry juice - 1 liter;
starch - 4 tablespoons.

Well, let's get cooking:

Take a clean container, pour cherry juice into it, put on fire and boil. If the juice is highly concentrated, you can dilute it with water.

Pour the starch liquid into the boiling juice, mix so that lumps do not form.

Now add cinnamon, citric acid to the drink, stir again and turn off the heat. All jelly is ready, if you really want to try this delicacy, then you can not wait until the jelly has cooled down!

Kissel from fresh berries

Ingredients:
pitted berries - 125 grams;
sugar - 150 grams;
water - 1 liter;
starch - 50 grams.

And now let's start cooking:

Wash the berries thoroughly, squeeze the juice.

The cake that remains, pour water, add sugar and boil.

Then dilute the starch in a cool liquid and pour the starch mass into a container with boiling broth.

Pour in the juice that you squeezed here.

Mix everything thoroughly, turn off the heat and wait until the jelly cools down!

Kissel from dried berries

Ingredients:
water - 1 liter;
granulated sugar - 200 grams;
sugar - 50 grams.

Well, let's get cooking:

Wash and sort the berries, transfer them to a container and pour in cold water here.

Send the container with the contents to the fire and boil, let the berries cook until softened.

Then strain the broth, and rub the berries.

Pour sugar into the mixture that has turned out, add citric acid and put it on fire again.

As soon as the contents boil, dilute the starch in cool water and pour the starch liquid into the boiling drink. All delicious thick jelly is ready!

Cherry jelly and red wine

Ingredients:
pitted cherries - 200 grams;
cinnamon - 0.5 sticks;
sugar - to your taste;
starch - 5 tablespoons;
dry red wine - 200 milliliters;
water - 2 liters.

Let's start creating our culinary masterpiece:

Transfer the pitted cherries to the container, add sugar here and set the container with the contents aside for an hour, the berries should release juice.

After the specified time, put a container with cherries and juice on the fire, pour water here, add more sugar and cook the sweetness for 15 minutes over low heat.

Then pour wine into the container with juice and boil again.

Dilute starch in cool water and pour it into a boiling drink, mix and as soon as the jelly thickens, turn off the fire, now you all know how thick jelly is prepared!

Video recipe Thick jelly

How to cook thick jelly

And if you read this article to the end, then you will learn another recipe for making delicious thick jelly!

So, in order to cook jelly according to this recipe, you will need:

Ingredients:
sweet apples - 500 grams;
potato starch - 2 tablespoons;
granulated sugar - ¾ cup;
water - 2 glasses.

Well, let's get down to the culinary business:

1. At the initial stage of cooking, you should thoroughly wash the apples and cut them into thin slices.
2. Remove the tails, core.
3. Send apple slices to a container and pour water here.
4. Send the container with the contents to low heat and cook.
5. As soon as the apple pieces become soft, transfer them to a colander, the apples should be wiped.
6. Then send the puree that you get from boiled apples to the broth in which they were cooked.
7. Pour in the sugar here.
8. Dilute the starch in a glass of water and pour the starch liquid into a container with a boiling drink. Stir and that's it, tasty and thick jelly after complete cooling, you can serve it to the table!

Enjoy your meal!

Despite the fact that Hungary is considered the birthplace of goulash, Soviet housewives were able to modify this dish so that it really became our national dish. How to cook delicious goulash in Russian style?

In Russia, goulash is called meat cut into small pieces, cooked in a large amount of thick and aromatic gravy. It is served with a variety of side dishes - rice, potatoes, stewed vegetables and more.

To make goulash juicy and tasty, you need to carefully approach the choice of meat. If you take beef to prepare goulash, you need to take the shoulder blade, the pulp of the hind leg or tenderloin, a very tender goulash is obtained from the kidney part of the hip cut. If you are preparing a pork dish, it is better to take the neck or tenderloin, low-fat tough parts - loin and ham - are not suitable for cooking goulash, as in this case the meat will turn out to be too dry and tough. An important point: the meat must be completely cleaned of films and cartilage, thin fatty layers can be left.

The meat will turn out more juicy if it is fried a little before stewing. Stew such meat for at least one and a half hours.

If you want to cook goulash with vegetables, you need to take as much of them as you have meat.

Goulash is prepared in dishes with thick walls and a bottom, for example, in a cast-iron saucepan or ducklings.

To get a thick sauce instead of flour, you can use starch, stir a teaspoon of starch in cold water and, stirring, add the liquid to the dish. If the sauce does not seem as thick as you need, dilute an additional half a teaspoon of starch in cold water and also add to the goulash.

So, to cook a classic beef goulash, you need 1 kg of meat. Rinse it under running water, cut into small cubes (about 20 grams each), put on a napkin to drain the water, sprinkle with black pepper. Heat the pan, add vegetable oil. Throw the meat into the pan, fry until golden brown, transfer the meat to a saucepan or pan. To prepare the sauce, you need to take another pan. Pour 2 tablespoons of flour onto it, fry, the flour should acquire a beautiful golden hue. Finely chop 2 onions and the same number of carrots, fry them in the pan in which the meat was fried. Add a few tablespoons of tomato paste, calcined flour to the onions and carrots, mix everything. Add the resulting mass to the meat, add water - it should completely cover the meat, salt and pepper. Stew the dish over low heat for an hour and a half, remembering to stir the goulash occasionally.

Why, in general, is it worth making mayonnaise at home, if the choice of various mayonnaises in stores today is simply huge?

There are several reasons. Firstly, we all know that today all manufacturers sin by the fact that they like to "cheat" with their products. It is difficult to find any product on store shelves that does not contain any preservatives, dyes and other non-natural components that are far from harmless to our body.

One of my acquaintances, after working at a mayonnaise-producing enterprise, completely refused to use this company's mayonnaise. And then she completely stopped buying mayonnaise in stores, completely replacing it with homemade.

I will not tell you why she refused store-bought mayonnaise, so as not to discredit the producers. But after her stories, for some reason, I also felt like buying mayonnaise in stores. And then I tried to cook this product at home.

To be honest, I thought that making mayonnaise at home is not an easy task. Maybe this was the case before, when housewives did not have such kitchen appliances that they have today. I can't imagine how it was possible to make good mayonnaise without a blender before. I remember my parents had a hand mixer. I just doubt that with its help it was just as easy and quick to make good mayonnaise at home.

So how do you make good mayonnaise at home?

Very simple. But only if you have such a wonderful tool as a blender. Well, I don’t even admit such an idea that some hostess doesn’t have this instrument today. And therefore we go further and proceed to the recipe and preparation of mayonnaise.

In order to prepare homemade mayonnaise, you will need quite a bit:

- 1 chicken egg;
- 1 cup unfried vegetable oil;
- 1/4 teaspoon of mustard;
- 2 pinches of salt;
- 1-1.5 teaspoons of 9% vinegar.

Vinegar and mustard have a big impact on the taste of mayonnaise. If you overdo it with vinegar a little, then the mayonnaise will smell strongly of vinegar. If you overdo it a little with mustard, then mustard will come out on top in the taste of the resulting homemade mayonnaise. Therefore, if the first time something goes wrong for you, do not worry - next time, just try to reduce or increase the portion of vinegar or mustard. No need to just change the amount of vegetable oil.

At first, I thought that the thickness of the mayonnaise might depend on whether I put a large or small egg in the mayonnaise. However, practice has shown that the size of the chicken egg, which I put in the prepared mayonnaise, does not affect the density of my homemade mayonnaise.

Some recipes recommend diluting vinegar up to 3%. When I tried to follow this recommendation, that's when I got liquid mayonnaise. Therefore, I refused to dilute the vinegar and now my homemade mayonnaise always turns out thick.

And now the procedure for making mayonnaise at home.

I cook mayonnaise directly in a jar, in which it will be stored until eaten (this is literally a couple of days). I used to make mayonnaise in the plastic cup that comes with the blender. But this is an extra waste of time and effort that is spent on transferring mayonnaise to another container and washing a plastic cup. At the same time, part of the mayonnaise is simply smeared over the glass in which I cooked it. Now I immediately cook in a half-liter glass jar. Do not be afraid that the bank may break or burst. Nothing like this happens if you work carefully.

So let's get started.

Pour a glass of vegetable oil into the jar. Separately, in a bowl, mix 2 pinches of salt, vinegar and mustard. After everything is well mixed, pour into a jar of oil. Now beat the egg into the mixture.

Important! The egg must be broken carefully so that the yolk does not spread.

Now we do everything quickly. We pick up a blender, put it in a jar so that the egg is covered with a cap. We lower the blender to the bottom and immediately turn it on. Sometimes 10 seconds is enough, and sometimes you have to work a little longer - look at the density of the mayonnaise being prepared.

Everything, mayonnaise is ready.

When you learn how to make mayonnaise at home, you can improvise. For example, I sometimes add dry chopped greens to it. Sometimes I add a pinch of mushroom seasoning. All this gives my mayonnaise a new taste and variety.

You can also sometimes add lemon juice instead of vinegar - 1 teaspoon. It turns out a wonderful mayonnaise and completely harmless to the liver. However, this mayonnaise should not be stored for more than three days. Even in the refrigerator.