How to cook dumplings in a saucepan: simple tips from experienced housewives. How and how long to cook a lung: general principles of cooking

How to cook the lung correctly and how much - pork and beef, so that the lung does not pop up

You bought a lung, you don’t know how to cook a lung so that it doesn’t float up, how long it takes to cook a pork or beef lung until cooked, what to cook from this offal, you will find answers to these questions in our recommendations.

Lung - useful offal, from which you can prepare many delicious meals. High content protein, trace elements, vitamins and minimal amount fat gives the right to classify this product as a dietary product.

calories porcine lung 85 kcal per 100g. product

Proteins: 14.08 (~ 56 kcal)

Fat: 2.72 g (~ 24 kcal)

Carbohydrates: 0 g (~ 0 kcal)

calories beef lung 92 kcal per 100g. product

Proteins: 16.2 g (~ 65 kcal)

Fat: 2.5 g (~ 23 kcal)

Carbohydrates: 0 g (~ 0 kcal)

How and how long to cook a lung: general principles of cooking

• Before cooking, if the lung is frozen, it must first be thawed.
• Then the lung must be soaked in water for 1.5-2 hours. In the process of soaking, it is better to renew the water.
• The lung will cook faster if it is pre-cut into medium-sized pieces. It will take at least 2-2.5 hours to cook a whole lung.
• The lung, cut into pieces, is placed in a saucepan and filled with water. Water should be twice as much as the original offal.
• You can add to the pot if you like. onion, Bay leaf, allspice, coriander or other spices that you like and use for cooking meat, do not forget to salt.
• Time lung brew depends on how you are going to use the cooked offal.
• If for further stewing, then the cooking time will be no more than 30 minutes. If for the preparation of sandwiches or salads - then the cooking time will be about 50 - 60 minutes.
• It should be noted that lungs from young animals cook faster.
• When the water in the pan boils, it is better to drain the first water or at least remove the scale that forms.
• When the offal is cooked, then remove it from the pan, let it cool and remove the trachea and other unnecessary items. With a boiled lung, this manipulation is much easier than messing with a raw lung.

How to cook a lung so that it does not pop up

• Since the lung is filled with air, the offal will float to the surface at the beginning of cooking. To get rid of this phenomenon, try to turn the pieces of lung over during cooking as often as possible. The product will absorb water and sink to the bottom.
• There is another way: before cooking, a lid is placed in the pan (the handle should be turned downwards) of a smaller diameter than the pan, a load (for example, a jar of water) is placed on top of the flat part of the lid. A lid with a load during cooking will not allow the lung to float to the surface.

Another useful feature, how best to cool the lung:

Cool lung is better also under pressure. Place a plate on the cooked offal, and a load (a jar of water) on top. The lung cooled under the press will have a denser consistency, this will facilitate the cutting of the offal. For example, a lung can be cut into strips or cubes for salad or other dishes.

How long to cook beef and pork lung until tender

Using general principles cooking, you now know how to cook beef and pork lung.

In time, pork lung, cut into pieces, is cooked a little less than beef, as it is more delicate product. It takes about 40-45 minutes to cook. The cooking time of the lung will also still depend on which animal it is young or old from.

Beef lung, cut into medium-sized pieces, will cook in 50-60 minutes.

How to check the readiness of a boiled lung

A pork or beef lung cooked to readiness should be easily pierced with a fork, and the juice released should be clear.

How to cook a lung (beef and pork) - simple recipes

Here you will find several worthy ideas on the topic “how to cook a light meal” so that it is tasty and fast.

Boiled Lung Salad

Lightly cool under pressure and cut into strips. Cut the onion into half rings, chop the carrots into Korean grater. Saute carrots and onions until tender. Also for the recipe you need mushroom bouillon cube and mayonnaise. Let's make a salad dressing. A whole cube or a little less (depend on your taste) crumble and mix with mayonnaise, season the salad, let the salad brew for 35-40 minutes. Boiled lung salad is ready. Bon appetit!

How to make easy stuffing for pancakes

Lightly grind and mix with fried onions. This is the easiest filling. In addition to onions, you can add fried carrots and boiled buckwheat to the filling. Make pancakes. Very tasty and satisfying!

How to put out a lung

Lightly fry the light, fry the onion and carrots in a separate pan. Then combine everything together, add a little sour cream diluted with water, simmer the lung until tender.

It is possible to extinguish a lung with tomato paste. The principle of preparation is the same as with sour cream. You can add your favorite spices while stewing.

From a light, boiled until tender, you can cut it and just use it for sandwiches.

Try the recipe "Cutlets from the lung"

Legumes
Peas - 1-1.5 hours
Crushed peas are cooked for 45-60 minutes; to speed up cooking, peas are pre-soaked in cold water for 4-6 hours.

Corn - 20-30 minutes
Old, that is, bright yellow corn is boiled for 40 minutes
Beans - 40-50 minutes
IMPORTANT! Before cooking, the beans are soaked in pre-boiled and heavily chilled water for 8-12 hours (soaking is best done in the refrigerator), then in the same water for big fire slowly bring to a boil and cook over low heat until tender.
Soaking beans in raw (non-boiled) water, or boiling vigorously for even a few minutes, makes them hard, glassy.
It is even better to soak and boil beans in distilled water.
For lobio, the beans are soaked in good beer, the water for which undergoes a special softening.
Green beans - 4-5 minutes
Frozen green beans are boiled for 5-7 minutes.
Lentils - 20-30 minutes
Before cooking, lentils are soaked in water for 8-12 hours, then the water is drained, the lentils are placed in boiling water and boiled over very low heat at the lowest boil.
cereals
Buckwheat - 15-20 minutes
The volume of water should exceed the volume of cereals by 2.5 times.
Semolina - 5-7 minutes
In order not to form lumps, semolina, with active stirring, is poured into boiling milk in a stream.
Pearl barley - 50 minutes
Barley is pre-soaked for 6-8 hours. Good results gives barley soaking in whey. Boiling time depends on the variety.
Oatmeal - 2-5 minutes
Millet - 25-30 minutes
Millet is poured into boiling water.
Rice - 15 minutes
It is useful to pre-soak the rice for 30-60 minutes in cold water. Then the rice is boiled in the same water until the water completely disappears from the pan.
flour products
Dumplings and dumplings - 8 minutes after surfacing
Dumplings boiled in salted broth onion peel- 1 handful of husk per 1 liter of water. The husks are boiled for 10 minutes, then the broth is filtered through a colander, brought to a boil and dumplings are laid.
Meat
Lamb - 1.5-2 hours
The best parts for cooking are neck, brisket or shoulder blade.
Camel meat - 45-55 minutes
This is the cooking time for every kilogram of meat.
Beef udder - 1 hour
Beef -1.5-2 hours
If the beef was frozen, then it is boiled, without defrosting, putting it in boiling water and quickly bringing it to a boil again for 90 minutes, depending on the size of the piece.
Horse meat - 60-70 minutes
Rabbit - 1.5-2 hours
If the carcass is cut into pieces, then the time is reduced to 45-60 minutes.
Light beef- 25-30 minutes
Cook over low heat.
Beef liver - 35-40 minutes
Before cooking, the liver can be soaked for 20-30 minutes. in cold water, but this is not necessary.
Turkey liver - 30-40 minutes
Boil in salted water.
Pork liver - 40-50 minutes
Before cooking (or any other preparation), the pork liver must be cut into pieces or slices and be sure to soak in cold water for 2-3 hours. Water can be changed 1-2 times. No soaking pork liver contains toxic substances.
Sausage - 5-7 minutes
Pork - 1.5-2 hours
Boiling time is counted after boiling.
Beef heart - 1.5-2 hours
Boiled in salted water, which must be changed every half an hour for a new portion of salted boiling water. The broth obtained during cooking is drained (it is unsuitable for food).
Pork heart - 1.5 hours
Remove the foam regularly and change the water every 30 minutes. Drain the resulting broth.
Veal heart - 1-1.5 hours
Boiled in salted water, which must be changed every half an hour.
Sausages - 5-7 minutes
Veal - 1 hour
After 40 min. after boiling, change the water and cook for another 20 minutes.
Pork tongue - 1.5-2 hours
Immediately after cooking, the tongue must be lowered into cold water and remove the skin, then again lay in another hot broth and boil after boiling for 8-10 minutes.
Veal tongue - 1.5-2 hours
Vegetables
Broccoli - 5-7 minutes
Frozen broccoli is placed in boiling water and boiled for 10-12 minutes
Zucchini - 20-30 minutes
Finely chopped zucchini boil for 8 minutes.
White cabbage - 15-25 minutes
Pre-cut the cabbage.
Brussels sprouts -5-7 minutes
Frozen Brussels sprouts are placed in boiling water and boiled for 12 minutes.
Cauliflower - 10-15 minutes
Before cooking, it must be divided into inflorescences.
Potato - 25-30 minutes
Finely chopped potatoes are boiled for 15-20 minutes
Carrots - 20-25 minutes
Beets - 40-50 minutes
Cook at a very low boil.
Asparagus - 5-8 minutes
White asparagus is boiled for 15 minutes.
Pumpkin - 30 minutes
Spinach - 3-5 minutes
Sorrel - 3-5 minutes
Bird
Chicken stomachs - 1.5 hours
Turkey - 1-1.5 hours
Chicken - 40-50 minutes
Broiler or chicken are cooked from 50 minutes.
Chicken liver -10-15 minutes
Dip in boiling water and cook over low heat.
Chicken hearts - 1 hour
Boil in salted water and over low heat.
Turkey heart -5-10 minutes
Duck - 1.5 hours
If the duck is cut into pieces, then the time is reduced to 30-40 minutes; it is necessary to periodically remove the fat from the broth and cook under the lid at a very low boil so that the fat is not emulsified by a violent boil.
Shellfish and seafood
Shellfish are boiled in the so-called kurt-broth, i.e. in salted water with additive herbs and spices. Then the kurt-broth is drained.
Squid - 5-7 minutes
Squids are pre-thawed and placed in boiling salted water.
Sea cabbage - 10-15 minutes
Frozen cabbage is placed in cold water, brought to a boil and boiled for 10-15 minutes; you need to do this three times, then the cabbage will be tasty and without extra odors
Cuttlefish - 30 minutes
Seafood cocktail - 20 minutes
Place in salted boiling water without defrosting.
Crab - 10-20 minutes
Shrimp - 10 minutes
If they were already cooked and then frozen, then cook for no more than 5 minutes.
Lobster - 20-25 minutes
Mussels - 8-10 minutes
Frozen ones are boiled for 5-7 minutes.
Lobster - 35-40 minutes
Lobsters are quickly lowered upside down into boiling water with the addition of herbs and seasonings, quickly brought to a boil and boiled under a lid for small fire, then insist under the lid for 10 minutes.
Octopus - 20-25 minutes
Cancer - 10-15 minutes (depending on size)
Put in boiling water with the addition of herbs and spices, after cooking, insist under the lid for 10 minutes.
Oyster - 1 minute
But it is better to use them fresh and alive (in a live oyster, the shell flaps are tightly compressed). Oysters with opened shells are not suitable for eating.
Fish
Pink salmon - 10-15 minutes
Catfish - 10-12 minutes
Remove foam periodically.
Flounder - 15-20 minutes
Pollock - 5-10 minutes
Sturgeon - 1-2 hours (cooking time for large pieces)
Pangasius - 8-10 minutes
The main thing is not to digest, otherwise the fish will fall apart.
Salmon - 25-30 minutes
Mackerel - 7-10 minutes
Sterlet - 15-20 minutes
Pike perch - 10-12 minutes
Cooking time is counted after boiling water.
Cod - 15-20 minutes
Cook, pre-cut into portioned pieces.
Trout - 10-15 minutes
Pike - 20-25 minutes
Eggs
Goose eggs - 25 minutes
Duck eggs - 20 minutes
Chicken eggs (with a bookmark in boiling water):
soft-boiled - 3.5 minutes
in a bag - 4.5-5.5 minutes (depending on size)
hard boiled - 8-10 minutes
When cooking hard-boiled when laying in cold water - 8 minutes from the moment of boiling
Cooking chicken eggs more than 12 minutes leads to a deterioration in their taste and a decrease in nutritional properties.
Quail eggs - 1-5 minutes
soft-boiled - 1-2 min.,
hard-boiled - 5 min.
Ostrich eggs - 45-90 minutes
soft-boiled - 45 min.,
hard-boiled - 80-90 min.
Pasta
General recommendation- follow the instructions on the package.
Boil in in large numbers boiling salted water with the addition of 1 tbsp. spoons vegetable oil for 1-1.5 liters of water.
Cook until al dente (literal translation from Italian: "by the tooth") - not completely cooked, so that the middle remains a little hard.
Small vermicelli - 3-5 minutes
Pasta different - 7-15 minutes
Penne (pipes) - 9 minutes
Shells - 8-14 minutes
Rotini (spirals) - 7 minutes
Spaghetti - 10-12 minutes
Farfalle (bows) - 11 minutes

Beef, unlike pork, is in great demand in many countries, since it is less fatty, it is used to cook many meat dishes, but at the same time, it is more difficult and longer to cook, in particular, to cook, so in this article we will figure out how and how long to cook beef in a saucepan or slow cooker so that the meat turns out juicy, soft and more tasty.

How long to cook beef for?

The cooking time for beef is quite long, since cow meat is tough and in order to become soft, it must be cooked for a long time (for soup or borscht, or as finished product for use). The speed of cooking beef depends on which part of the carcass the meat is taken from, as well as on the size of the piece itself (a whole piece is cooked or cut into small pieces). Let us consider in more detail how much to cook beef meat until cooked in various ways:

• How much to cook beef so that it becomes soft and juicy in a pan? One piece beef must be cooked in a saucepan for 1-2.5 hours after boiling water (cooking time depends on the size of the piece).
• How long to cook beef in small pieces? Beef cut into small pieces can be cooked in a saucepan for 1 hour after boiling water.
• How long to cook beef for soup on the bone / without the bone? To get a tasty and rich broth for soup or borscht, beef meat must be cooked for an average of 1.5-2 hours after boiling water in a saucepan.
• How long to cook beef in a slow cooker? In a slow cooker in the "Stew" mode, a piece of beef can be cooked until cooked in 1.5-2.5 hours.

Having learned how much you need to cook beef in time, we will further consider the cooking process itself, as well as various tricks and secrets of cooking beef meat so that it turns out juicy, soft and tasty.

How to cook beef in a pan so that it is soft and juicy?

The most common way to boil beef deliciously is to cook it in a saucepan, while in order for the meat to turn out soft and juicy, and the broth to be light and rich, you need to know certain secrets of its cooking. Let's take a closer look at how to properly cook beef in a saucepan on the stove:

• If the meat was frozen in freezer, then the day before cooking it must be thawed by moving it from the freezer to the general compartment of the refrigerator, while it is advisable to leave it in plastic bag so that it doesn't dry out.
• Next, you need to thoroughly rinse the piece of meat in cold water. running water, then cut out the veins, film and bones (if any) from it and divide it into several parts if the piece of beef is large.
• We choose a pot that is suitable in size, pour cold water into it in a proportion of 1.5 liters of water per 1 kg of meat and bring to a boil over high heat.
• Add spices to boiling water (bay leaf, black and allspice peppers peas), salt to taste and, if desired, add a whole peeled onion and carrots so that the broth is more fragrant in the end, and put the prepared piece of beef.
• Further, it is important to monitor and remove the resulting foam with a slotted spoon or a tablespoon in time (up to re-boiling water in the pot), because if it is not removed, the broth will be cloudy and more cloudy.
• After boiling the water in the pan again, reduce the heat so that the water does not boil much and cook the beef meat for 2-2.5 hours (if the piece of meat is large) or 1-1.5 hours if the meat is cut into small pieces. Cover the pot while cooking.
• Keep an eye on the water level in the pot as it cooks. long boil water can boil away, so you have to add hot boiled water as needed).
• At the end of cooking, we check the meat for readiness by piercing it with a knife (if the meat is cooked, it will be soft and the knife will easily cut through it, and there will also be no blood on the cut).
• Ready-cooked beef meat is recommended not to take out their pans for 15-20 minutes after cooking (after the pan is set aside from the stove), so that the meat is infused and more tasty, soft and juicy.

Note: After cooking, the meat will be more juicy if you cook it whole. large piece rather than cut into small pieces.

How to cook beef in a slow cooker?

Easy to cook in multicooker small piece(pieces) of beef so that it evenly has time to boil and become soft and tasty. The sequence of cooking beef in a slow cooker is as follows:

• We prepare the meat for cooking (defrost it in advance, if it was frozen, rinse, remove the veins and film, and also cut into small pieces).
• We put the prepared meat in the bowl of the multicooker, fill it with water so that it completely covers the meat and turn on the multicooker to the “Extinguishing” mode, set the timer for at least 60-90 minutes.
• After the water boils in the slow cooker, open it and remove the resulting foam, then add salt to taste (on average, a teaspoon), and spices (bay leaf, peppercorns).
• After a beep at the end of cooking, we check the beef for readiness by piercing one of the most big pieces and if it is ready, we take it out of the multicooker, if not, set it to cook for another 20-30 minutes.

Answers to popular questions on the topic, how to cook beef?

• What is the best part of beef to cook? More tender after cooking will be meat from the back, shoulder blades, neck of the cow.
• Do I need to drain the first broth when boiling beef? The first broth when cooking beef is drained if they want to get more diet broth+ it is believed that if it is drained, they leave harmful substances, which could be contained in a purchased piece of beef.
• How much does beef boil when cooked? Beef is on average boiled down by 40% after cooking.
• Why dark broth when boiling beef? dark and cloudy broth when cooking beef, it turns out if at the very beginning you do not remove all the resulting foam from the surface of the water, which eventually settles and makes the broth darker.
• When to salt beef meat when cooking? When cooking beef, it is better to salt the water in the pan at the beginning of cooking (after the meat was placed in water, the water boiled and you removed all the resulting foam), this is especially true if you are cooking big piece beef (the meat will have time to salt during cooking and will not taste bland).
• Why is beef red after cooking? IN this case if the meat is red inside, then it has not yet been cooked, and if it remains completely red after a long time of cooking, then something is wrong with the meat and it is better not to eat it.

In conclusion to the article, it can be noted that knowing how to cook beef correctly and how much to make it soft and juicy, you can cook delicious dietary meat for any side dish or rich and fragrant broth for soup. Your reviews and helpful tips how much time and how tasty it is to boil beef in a piece or parts (for soup, broth, as ready meal or for salad), leave in the comments to the article and share it in in social networks if it was helpful to you.

I rarely post culinary posts, except for photos of my creations))
But I'll make an exception for common good))
So, what foods how much to cook correctly.

Legumes: beans, corn, green beans, lentils.
Before cooking whole peas must be soaked in water for several hours. Before cooking, drain the water and pour fresh peas cold water. Cook for 1-1.5 hours. Crushed peas can not be soaked, but boiled immediately. Crushed peas are cooked a little faster - from 45 minutes to 1 hour. Total: 1-1.5 hours.
Young corn (it is light yellow or even white in color) must be poured with cold water, brought to a boil and boiled for 10-15 minutes. old corn(dark yellow color) cooks longer - about 40 minutes.
Before cooking, the beans should be soaked in cold water for 6-12 hours. Boil beans in new water for 40-60 minutes.
Fresh green beans cooked for 4-5 minutes, and frozen - 5-7 minutes.
Dip the washed lentils into boiling water and cook over low heat for 10 to 40 minutes, depending on the variety. Red lentils will be ready in 10 minutes, green lentils in 30 minutes, and brown lentils in 40 minutes (this type of lentil requires pre-soak half an hour to two hours).

Seafood.
Dip thawed and peeled squids into boiling salted water, bring to a boil and cook for 5-7 minutes.
The crab is boiled for 10 to 20 minutes depending on the size. The crab should be a rich red color.
Shrimps that have previously been cooked and then frozen (such shrimp are usually red or Pink colour) cook for 3-5 minutes. Previously unprocessed shrimp (gray) should be boiled for 10 minutes.
Dip the spiny lobster into boiling water and cook for 15-20 minutes. The readiness of the lobster is indicated by the red color of its front part of the body in the shell.
Dip fresh mussels in boiling water and cook for 5-7 minutes until the shells open. Frozen mussels boil for 7-10 minutes.
Dip the lobsters in boiling water and cook under a lid over low heat for 10-15 minutes.
Depending on the size of the crayfish, boil for 10-25 minutes in well-salted water. Ready crayfish should be bright red.
Oysters are eaten raw, but you can also boil them for one minute.

Fresh porcini mushrooms are cooked until cooked for 35-40 minutes. Dried porcini mushrooms must be soaked for several hours in cold water before cooking, and then boiled until they settle. Dip frozen mushrooms in boiling water and cook for 30 minutes.
Peel fresh oyster mushrooms, rinse and boil in salted water for 15-20 minutes. NB! If you want to fry or stew oyster mushrooms, you can immediately get down to business without first boiling them.
Before cooking, milk mushrooms must be soaked in cold water. You can soak milk mushrooms for a day or even two days, or you can 3-4 hours, changing the water several times. Boil mushrooms need 15-20 minutes.
Chanterelles without extra hassle cooked in 20 minutes.
Rinse the butternuts, peel and cook in salted water for 25-30 minutes.
Moss mushrooms are boiled in salted water for 25-30 minutes.
Fresh mushrooms must be boiled for at least 40 minutes. Maximum - 1 hour. As soon as the mushrooms boil and foam forms, the water must be changed and the mushrooms should be cooked until ready. Frozen mushrooms must be thawed and boiled over low heat for 15-20 minutes.
Rinse the boletus mushrooms thoroughly in cold water and cook, regularly removing the foam, for 45-50 minutes.
Rinse the boletus thoroughly, remove the film from the mushroom caps. Boil the boletus in salted water for 20 minutes.
Peel the mushrooms, rinse thoroughly and cook in salted water for 15-20 minutes.
Before cooking, morels should be cleaned, washed and soaked in cold water for at least 1 hour, and then boiled in salted water for 20-25 minutes.
Rinse the russula, cover with cold water and cook for 30 minutes.
Before cooking, clean the champignons, rinse, dip in boiling salted water and cook for 5-7 minutes.
Aren't their mushrooms cooked too fast?

Rinse the buckwheat, pour boiling water (the ratio of cereals and water is 1: 2) and cook over low heat for 15 minutes.
(I cook longer, and even wrap it in pillows the old fashioned way, if not in bags ...)
Pour semolina in a thin stream into boiling water or milk. Bring to a boil and, stirring, cook for 3-5 minutes.
Barley is cooked from 40 minutes to 1.5 hours (depending on the "age" of the cereal). Before cooking, barley can be soaked for several hours in cold water, then it will cook faster.
Add to boiling water or milk cereals, mix and cook over low heat, stirring occasionally, 3-5 minutes.
Rinse the millet, pour into boiling water and cook for 25-30 minutes. NB! When cooking, millet increases in volume by 5-6 times.
Pour the washed rice with boiling water and cook for 15-20 minutes on low heat under the lid until the water boils completely. The ratio of rice and water is 1:2 (or 2.5). Rice does not need to be stirred during cooking.

Flour
Dip the dumplings in boiling salted water and cook over low heat, covered, for about 5 minutes. The finished dumplings will float to the surface.
Italian word"pasta" is called various pasta- noodles, vermicelli, spaghetti, etc. Dip the pasta in boiling salted water and cook according to the instructions on the package. Typically, 100 g of pasta requires 1 liter of water and 10 g of salt. The cooking time depends on the type of flour and the size of the pasta itself. In Italy, pasta is cooked to the state of al dente (“by the tooth”), when it is still hard enough and has not had time to boil. If you need to cook pasta to the state of al dente, you should cook on ... (text break)
Drop dumplings into boiling salted water and cook until they float to the top. The ratio of dumplings and water is 1:4.

Meat.
Lamb - The best parts of lamb for cooking are the shoulder, brisket and neck. Before cooking, lamb must be washed well, remove fat. Boil the lamb for 1.5-2 hours, periodically removing the foam.
The cooking time of beef largely depends on the freshness and "youth" of the meat. For delicious and rich broth or soup, beef should be boiled in cold water. If you want to keep the maximum useful substances in meat, then it must be lowered into boiling salted water and boiled for about 1.5 hours.
Before cooking, rabbit meat must be soaked in water for three hours or marinated (for example, in wine). And then you can cook: a whole rabbit is usually boiled for 1.5-2 hours, and pieces of meat - 35-40 minutes.
If the goal is to prepare a broth or soup, then it is better to lower the pork into cold water, in which case most of valuable nutrients will go into the water. If the goal is boiled meat, you should lower the pork into boiling water. Pork is cooked under the lid, periodically removing the foam. Cooking time depends on the age of the meat. On average, pork is cooked for 1.5-2 hours. It is better to salt the pork 10 minutes before the end of cooking - it will turn out more juicy.
Remove the polyethylene casing from the sausages before cooking. Sausages should be dipped in boiling water and boiled for 3-5 minutes.

Rinse the veal, dip in boiling water and cook for 1 hour.

Vegetables
To preserve as many vitamins and microelements as possible, fresh broccoli must be cooked for no more than 5-7 minutes, dipped in boiling water. Frozen broccoli - 10-12 minutes.
Zucchini. Peel whole young zucchini from the peel and seeds and cook for 20-30 minutes. Finely chopped zucchini will be ready in 10-12 minutes
shredded White cabbage boiled for 15 to 25 minutes.
Fresh Brussels sprouts cooked for 5-7 minutes, and frozen - 10-12 minutes.
fresh cauliflower divide into inflorescences, lower into boiling water and cook for 10-12 minutes. Frozen cauliflower should be cooked a little longer - 15-17 minutes. Cauliflower will not darken during cooking and keep a beautiful White color, if you put a piece of sugar in the water at the time of boiling.
Potatoes are old (one that is more than three months old) and young. The cooking time of potatoes depends on the size of its tubers. Old potatoes of medium size are cooked for 20-25 minutes. New potatoes should be boiled whole for 10-15 minutes. Potatoes should be boiled under a lid in salted water.
Carrots are cooked for 20-25 minutes. It is better to cook unpeeled carrots: this way more vitamins and minerals will be preserved in it.
Cooking time for beetroot depends on its size. The larger the beets, the longer they will cook. It is not recommended to clean the beets before cooking and cut the root crops: they will boil useful vitamins and micronutrients. Washed medium-sized beets should be boiled for about 40-50 minutes.
Peel the asparagus stalks, wash, tie into a bundle and place in a narrow tall saucepan. The lower part of the stalk is more rigid than the upper, so asparagus should be cooked in an upright position, covering the pan with a lid. white asparagus you need to cook with a slight boil of water for 10-20 minutes (depending on the thickness of the stem), green - 5-8 minutes.
Peel the pumpkin, cut into small pieces and boil in salted water for 20-30 minutes.
Rinse spinach, dip in boiling water, cook for 3-5 minutes, then drain in a colander, rinse with cold water and squeeze.

Bird
Cut the turkey into portions and cook for an hour and a half.
How much to cook chicken bouillon depends on what exactly it is cooked from: from whole chicken- at least 2 hours, from chicken - 1 hour, from chicken pieces (for example, drumsticks or breast) - 30-40 minutes. The main thing is to lower the meat into cold water, then most of the nutrients will go into the broth. Periodically it is necessary to remove the foam.
A whole chicken will cook in 50-60 minutes. Individual pieces of chicken, such as thighs and breast, will be ready in 30 minutes, and wings in 20 minutes.
A whole duck should be boiled for 1.5 hours, and cut into portions - 40 minutes. (I do not believe...)

Fish
Pink salmon should be cut into portioned pieces, lowered into boiling salted water and boiled for 10-15 minutes.
When cooking catfish, periodically remove the foam. 10-12 minutes.
Flounder - cut flounder into portions, dip in boiling water and cook for 15-20 minutes.
Pollock should be boiled in salted water for 5-10 minutes.
Cut the sturgeon into large portions, dip in boiling water, cover, bring to a boil, remove the scale, and then simmer until cooked for 1 to 2 hours.
If the salmon is boiled whole, then it should be placed in cold water, bring to a boil and cook over low heat until tender. A salmon carcass weighing 1 kg will be ready in 20 minutes. If you cook portioned pieces of salmon, then they need to be lowered into boiling salted water and boiled for 25-30 minutes.
Mackerel should be lowered into boiling water and boiled for 7-10 minutes.
Gut the sterlet and cook over low heat for 15-20 minutes. To prepare fish soup from sterlet per 1 kg raw fish 1.5 liters of water is required.
Cut pike perch into portions, dip in boiling salted water and cook for 10-12 minutes after boiling.
Portion pieces of cod dip into boiling salted water, bring to a boil and cook for 15-20 minutes.
Cut the trout into portions, dip in boiling water and cook for 10-15 minutes.
large pieces pike should be dipped in boiling salted water and boiled for 20-25 minutes.

Eggs
Wash the goose eggs thoroughly, put them in a saucepan with cold water and cook over medium heat under a lid for at least 15 minutes to cook soft-boiled eggs, 20-25 minutes to cook hard-boiled eggs.
Chicken eggs. When boiling, eggs should be immersed in cold water. In order to get soft-boiled eggs, you need to boil them for 3-5 minutes, in a bag - 5-10 minutes, hard-boiled - 10-15 minutes. To make it easier to peel the shell, freshly boiled eggs should be immediately immersed in cold water.
Unlike chicken eggs, quail eggs can be immediately lowered into boiling water - they will not burst. If we put quail egg in boiling water for 1-2 minutes, you get a soft-boiled egg, for 5 minutes - hard boiled.
Wash the duck eggs well, put in a saucepan with cold water and cook over medium heat until tender: soft-boiled - 6-7 minutes, hard-boiled - 12-14 minutes.

After cooking, the flounder remains juicy and tender. It is important to consider some rules and follow certain recommendations. Any fish, including flounder, should be boiled only if it ...

Sterlet is cooked quickly, and after this cooking method it remains juicy and fragrant. Cooking this type of fish is not difficult. In addition, boiled sterlet can be made not only independent dish, But...

boiled cod eaten as a separate dish. From the broth, you can cook many types of soups or fish soup. In addition, this type of fish is combined with a variety of ingredients and often boiled cod ...

The process of cooking pink salmon has its own nuances. Some cooking rules differ from those that apply to most varieties of fish. Before cooking, any fish, including pink salmon, must be properly prepared ....

Preliminary preparation sturgeon for cooking and the cooking process itself differ in some nuances. If you cut this fish incorrectly, then after cooking it may be bitter. There are parts that need to be removed not only ...

Boiled trout can be eaten as an independent dish, added to salads, and soups can be prepared on the basis of the broth. The process of cooking trout does not differ in duration, but in order for the fish to preserve the traditional...