Pork stew with zucchini and whipped cream
I have to confess that it is very good, I wanted to do something special and it really came out, I am satisfied with the invention and I will repeat :).
- 2 zucchini
- 300 gr pork pulp
- 150 whipped cream
- 50 gr butter
- 3 cloves of garlic
- 2 basil leaves
- 3-4 threads of parsley
- salt to taste
- spices of your choice (I only put freshly ground pepper)
Preparation time: less than 30 minutes
RECIPE PREPARATION Pork stew with zucchini and whipped cream:
For the beginning, I melted the butter and cut the right pieces into cubes, separated the zucchini peel separately and cut them into cubes. As you can see in the picture, I fried the pieces of meat and covered them with a lid (I cooked them in a cast iron pot), I left the meat until it got golden and then I added zucchini, salt and pepper and let it boil. about 15 minutes, during which time I always chewed. When the meat is ready and the zucchini is left with enough water and it is boiled, I added the basil, parsley and garlic, all finely chopped, I boiled it again, then I took the pot off the heat and added the whipped cream. It is an extraordinarily good stew, especially now at the beginning of spring.
Curious but also skeptical by nature, I followed that link in the idea that I come across again I don't know what badly done advertisement (like many others online) and I followed (without any trace of optimism) the steps in that post, I registered in the Thecon- Web design Romania site with my blog thinking that no one will ever bother me.
HOW LONG AND AT WHAT TEMPERATURE each type of meat is cooked
Meat occupies a leading place in the top of the most consumed foods in the world. It is almost a staple of all meals and becomes the favorite option when the whole family gathers for a festive dinner.
Meat is the staple food in many diets. It is tasty, nutritious and an excellent source of protein and other important nutrients. However, the different ways in which it can be cooked affect its quality and reduce its healthy benefits.
First of all, it must be considered the type of meat you want to cook, because the temperatures and cooking time differ.
Meat cooking theories recommend a high temperature at first, then lower and lower, or maintaining a constant, average temperature.
Here is the ideal cooking time, but also the optimal cooking temperature for each type of meat:
Beef is highly prized by true carnivores for its intense taste. Depending on the part that is cooked, the temperature and cooking time are adjusted.
For example, a fillet is usually served in the blood, so it needs less preparation time. The oven temperature must be 165 degrees Celsius. Beef is the one that needs more cooking time, more precisely between 45 and 60 minutes, with 218 degrees Celsius in the oven. After the thermal process, 3 minutes of rest are recommended for the aroma to penetrate the meat.
Poultry is preferred because it has more vitamins than pork or beef. In addition, it is very affordable, both in terms of price and in terms of presence in stores.
Particular attention must be paid to its preparation in order to be tender. The chicken needs 176 degrees Celsius in the oven and between 50 and 60 minutes to be cooked properly. It depends, of course, on its weight, but also on its age.
Pheasant meat is a healthy alternative to pork, being a more special preparation. It takes 60 minutes, in the case of a 2 kilogram pheasant, at a temperature of 190 degrees Celsius.
Another option is quail meat, low in cholesterol, which is recommended for those suffering from diabetes. Cook for 20 minutes at 218 degrees Celsius.
It is important that in the case of lamb, this leave it at room temperature for 15-30 minutes before cooking, otherwise it will not cook evenly.
Time matters a lot, whether it's baked or grilled. The pulp requires 162 degrees Celsius and a maximum of 26 minutes / kilogram, and the rib needs 20-30 minutes and 190 degrees Celsius in the oven.
Moderate consumption of pork is recommended, given the high content of saturated fats. Cooking it in the oven is the best option, because it keeps the nutrients intact and does not require the addition of fat. The pulp is one of the most consumed parts of this animal. Many dishes, especially those at festive meals, are based on pork meat. In general, the cooking process requires more effort, because it is very important that it does not remain raw.
CAREFUL! What happens when you don't cook meat well
The thermal process is an essential element in cooking meat. It contains bacteria that cannot be eliminated unless it is cooked correctly. If the meat is not prepared properly, there is a risk of developing germs such as Salmonella and even the appearance of toxiinfection.
At the same time, if it is done too well, a crust is formed that contains harmful substances, which can promote the appearance of gastrointestinal disorders. Fat-free meat and skin cleansing of the chicken thighs and breasts is recommended.
Pork goulash soup
One of the dishes national of Hungary, goulash (& # 8220gulyas & # 8221) can be, as desired, thicker soup or stew. It is important to have pieces of meat (beef, pork, rarely lamb), vegetables, paprika and spices. Usually, tomatoes are not added, and in the case of stew, for thickening, do not add rantas, but finely chopped potatoes. There are, of course, several recipes for goulash. For example, Gulyas a la Szekely contains sauerkraut and sour cream, but we also have variants with beans (instead of potatoes and cumin are omitted), with smoked or wine. I, for one, prefer the simple option, as I had the opportunity to eat in the neighboring country. Spicy, aromatic and filling, goulash soup is perfect for the weather outside, having the ability to saturate and set your blood in motion.
Since I had some bones and pork in the freezer, I adapted a little traditional recipe. I mean, instead of cooking onions, garlic and meat at first, then putting the rest of the vegetables and water, I started boiling the bones and meat. Not the other way around, but the bones with cartilage and flesh add extra flavor to the soup and make it a little thicker. Then, as I put potatoes, I did not prepare small dumplings, like those from papricas (see the recipe for Chicken Papricas).
Ingredients (for 8-10 servings):
& # 8211 pork bones with meat on them 1 kg
& # 8211 pork pulp 500 g
& # 8211 onion 2 pcs. mari (315 g)
& # 8211 carrots 4-5 pcs. (205 g)
& # 8211 parsley root 2 pcs. (130 g)
& # 8211 celery 2 stems (175 g), but you can also put celery root
& # 8211 garlic 5 puppies (22 g)
& # 8211 potatoes 4 pcs. (540 g)
& # 8211 paprika 1 teaspoon tip
& # 8211 hot paprika 1-2 teaspoons (depending on how spicy you like it)
& # 8211 cumin 2 teaspoons with tip
& # 8211 oil 2 tbsp
& # 8211 salt, pepper
In a larger pot, boil 3 liters of water. When it starts to boil, put the bones and the pulp (cut into cubes). Foam several times, until no foam is formed at all. Let it simmer for 40-45 minutes. Add the onion (pieces), the carrot (slices), the parsley root (diced) and the celery stalks (slices). Add the potatoes (cut into cubes) and simmer until the vegetables penetrate.
In a pan, heat the two tablespoons of oil. On low heat, heat the garlic passed through the press. Be careful not to lose sight of it so it doesn't burn! Add the two types of paprika and cumin. Leave it on the fire for a while, then put the mixture in the soup. Bring to a boil, add a little pepper and season with salt.
Baked pork leg with vegetable sauce
- 500 gr pork meat, - 2 tablespoons olive oil, - salt, pepper, paprika, - marjoram, coriander, rosemary, thyme, - chili (optional-I could not refrain from putting: D),, - 1 sweet potato, - 2 carrots, - 1 pepper, - 1 peeled tomato, - a thicker slice of celery, - 2 tablespoons sour cream for cooking, - 1 teaspoon dill
Difficulty: low | Time: 2h
60 g butter, 100 g brown sugar, 1 egg, 1 teaspoon vanilla extract, 225 g plain flour, sifted, 110 g powdered sugar, 1/2 cup water, 3/4 tablespoon gelatin powder, 1 teaspoon vanilla extract, 8 teaspoons jam raspberry, 150 g dark chocolate, chopped and melted
1 kg white cabbage, 200 g smoked bacon, 2 onions, 2 tablespoons flour, 3 tablespoons tomato paste, 1 1/2 glass soup, 40 g cheese, salt, pepper
Peasant soup with pork and vegetables
It came out superb. I added 100 grams of pork fat and three cloves of garlic.
Ionica, December 24, 2018
Bolocan_Marius (Master Chef), March 25, 2017
. it's working now. a goodness will come out.
a great soup .. I cooked it and it turned out very good! Thanks for the recipe
Roxana Liana, August 24, 2015
Well, yes, I don't think we distinguish the words: Corba, Bors, Soup, etc. otherwise . hard recipe :)
Lucia Gheorghe, August 7, 2015
Rice noodles can be found at BIO stores
robu viorica, June 27, 2015
thank you I did too and it was very good
Anuta_Adascalitei (Master chef), March 20, 2015
Elena Suarez, February 6, 2015
I will increase it of course because. otherwise it's too heavy
Cristina, February 2, 2015
Now I want to cook it for my boyfriend. I hope you like it :) It looks delicious.
Adriana Adi Adriana, January 7, 2015
looks good, I'll do it too, I really like the way you presented it to us. Bravo to you. 10 with congratulations from me. Hi hi hi hi hi
Cezar Maftei, December 24, 2014
What the hell, potatoes, noodles in the same pot? this is the clean canteen :)))
Viorel Vio, October 11, 2014
Valerica_Rusu (Chef), October 11, 2014
looks good and I'll try too
Marieta_Pall (Chef), October 8, 2014
This plate shows that I feel like going for a spoon. Congratulations.
Denisa_Nita (Chef), September 24, 2014
SOUP LOOKS VERY GOOD I WILL TRY IT TOO!
Margot (Chef), July 24, 2014
Rice noodles in "peasant soup" ?? I don't think I want a peasant to cook with something like that. Anyway, but why do we cook vegetables if we have pork? The meat does not have enough fat (even if it is not the actual fat on it, the meat has fat). It would be healthier simple.
Manuela Liliana Lascu, July 24, 2014
rice noodles in peasant soup.
Viorel Vio, July 24, 2014
Bogdan Mateescu, July 6, 2014
If you put potatoes then do not cut because you risk thickening the juice from the soup.
Simona's WorldIt's winter. so it is the period when the pig is very common in our plates. This time I was inspired by Sara & Miki, and I brought the colors to our plates! It was a treat.
Thanks Sara & Miki.
Well, if it's pork, I'm the first! I'll bring the dessert too! Kisses!
It looks really good !! A successful and appetizing fire presentation. Many kisses
You know. what a craving and what a hunger I feel when you see this great thing prepared by you!
Eeee so Yes steak, full of flavors! Pup
Wonderful, fragrant, elaborate!
I'm coming too :) It looks great! Many kisses
I can't refuse a portion. it looks good and I am convinced that it is very delicious!
Pup and good evening!
This basic recipe! Super delicious.
What beautiful colors you have on your plate. ) A delight !!
Super tasty food!
A piece of meat from the picture would look really good stuck in my fork now :))
The meat and vegetables look very good, but the meat is even better.
@Teo, I look forward to seeing you! Many kisses
@Paula, I'm glad you like it! Many kisses
@Alina, well, if you feel like it, I invite you to dinner! :) Kiss
@Buburuza, eeee .. I invite you to dinner !! :)) Many kisses
@Alex, thank you, thank you !! Many kisses
@Mihaela, I'm waiting for you !! Many kisses
@Maria, I offer you two portions .. maybe George wants it too :) Pup with love
@Oltean, thank you! Many kisses
@Haplea, thank you very much!
@Adina, really like a delight! Kiss
@Timea, I'm glad you like it! Kiss
What else am I cooking?
Winter is the best season to make a good piece of baked pork steak. On frosty days, I turn on the oven more often, to bake various cakes, but also steak. and the pork one is the best, right? At Christmas I definitely make a piece of steak, but on New Year's Eve I have to make a big piece of meat. Although until now, for a few years, I made turkey in the New Year's oven, this year I changed the menu and made the pork meat in the oven again.
This time I made the steak a little different than before. I learned a trick not to keep the oven on for 3 hours or better, but the steak should still be soft: I cover the meat with aluminum foil, as I do with turkey. I was also inspired by the recipe of the girls from savoriurbane who also add 1 fish cut onion and 2-3 cloves of minced garlic next to the meat - do not stick in the piece of meat, as I did before. It is the same method as in baked chicken legs, so I adopted it immediately. Usually I add a few sliced potatoes next to the steak, so we have the garnish ready.
I also seasoned the pork steak with a mixture of spices that I also discovered on urban flavors. The girls use it for barbecue, but I also tried it on pork steak. For this I had to line the piece of meat with spices, a day before making it in the oven.
But I can also season it with salt, pepper and thyme, which I put directly on the meat, either the day before or even before putting it in the oven. When I gave the meat with the spice mixture, I put it in a plastic wrap and left it in the fridge until the next day.
Then I removed the foil and scraped the spices on the piece of meat, so that their taste is not stronger than the taste of meat. I even wiped the meat with a napkin!
Being for New Year's Eve, I didn't put potatoes and I didn't add garlic or onion. The spice mixture also contains garlic and onion, so the meat was to taste good.
I put 100 ml of water from the beginning, then I covered the meat with foil, which I tightened well next to the edge of the tray.
I heated the oven to 200 C (suitable for the sea). I put the tray in the oven and left it for 1 hour at 200 C, then I removed the foil and reduced the heat to 180 C (low heat). Simple or with potatoes, the preparation method is the same for baked pork meat.
This is what it looks like when I put potatoes, onions and garlic.
I left the meat uncovered for another hour in the oven and I greased the meat with the juice from the tray, about 10 minutes at a time, until the meat softened and the fork went well into it. When I put potatoes, I also try potatoes with a fork.
What else am I cooking?
Meat has always been expensive, so I always looked for opportunities to buy meat that was as cheap as possible, but also fresh. That means buying a whole piece, uncut slices or pieces, which is cheaper by a few lei per kilogram. Many years ago, when I was a young housewife, this would have worried me, because I didn't know how to cut a piece of meat or what to do with it. That's why I think it's good to tell, in short, how I cut a piece of pork meat - for young housewives who want to do this job.
It's not hard, it's not complicated and it's not a misfortune if the meat isn't cut well, because we just don't go to a contest with it! The more you practice, the more you learn from your own experience!
When I started cooking, at the age of 19, I was newly married and didn't know how to do anything, but I had the desire to learn and I liked to cook. That's why I learned and stole cooking tips and techniques, from everywhere. At first I only knew how to make french fries, I had also learned cake, burnt sugar cream and potato food - the ones I really liked and I wanted to know how to make them. I didn't know how to cook any kind of meat, not even a steak, let alone cut a piece of meat! That's why I understand very well what young housewives are like, who are just starting out, but want to learn.
At the beginning of my marriage, when things had not gotten worse in this country and there was food - almost without problems - I planned in advance what to do with the food and then bought what I needed. The meat was still important then, because it wasn't always there - especially the pork and beef, I'm not talking about the veal! But I could find chickens in Piata Amzei, at any time. and as I had my way there, I also made my market. That's why, when I was programming my menu, I was especially thinking about what I could do with chicken. Very, very rarely, I also found some pork, more bone and fat. After a while there was not even that and I couldn't find any more chicken, so I ended up making sarmale, meatballs or fresh sausage moussaka. because I found that one!
Fortunately, those times are long gone - and I hope they never come back - so now I can buy whatever meat I want - money to have! It's just that now it's the other way around: I buy meat and then I choose what food I can make from the meat I have. Indeed, you do not know what life has in store for you and what trials it puts you through, that is why I have always tried to learn everything. I even had the opportunity to have larger pieces of pork - a whole leg - which I had to cut, with bones. Maybe it wasn't very good, but I managed and that's how I gained experience. It was helpful that I knew from my mother how to cut a chicken, then I also had an Easter lamb, which I had to cut, willingly or unwillingly, so I learned and perfected myself. I don't know what all the parts of a pig are called, but I learn on every occasion. This year I bought a whole pig and I had the opportunity to witness its cutting - that's what I thought of one or the other. I know which is the muscle next to the spinal cord or the small muscles, which are the ribs, the head, the organs, I know that the back is the front leg - which is smaller, and the leg is the back leg - which is bigger. It's not so important to know everything about meat, like a butcher, but at least to know the names of the parts I buy from the store, to know what to buy. Then I have to know how to cook each, because each part has its own characteristics: the flesh is stronger, but it also has softer parts (the one called "nut") the neck is softer, the muscle as well. The fact that I know something helps me to divide the sliced meat better, so that I can save money and find it easy to cook.
When I only buy a piece of meat from the store, I have some idea what I'm going to make from it. I always try to choose a piece of meat suitable for slicing, for slices or for steak - meaning to be a whole piece, smooth, with no other pieces hanging next to it (which is not very possible, but it is still found) . I make sure it doesn't have too thick a layer of fat - or not at all, if possible. It is possible that the pulp looks good on top, and a part with skin and fat is crowded underneath, that's why I look well on all sides. I need fatty meat only for sarmale, and I make those from pork shoulder, which also has a lot of skin and fat, so it's more suitable for mincing. Ideally, the minced meat should not have skins, which are very unpleasantly tangled in the knife of the mincer, be it electric. But for that you would have to cut all the skins - which, especially on the back, can be enough - so I would waste a lot of time, but also meat, which would inevitably be lost with the skins. Even if I give them to my dogs - cooked, of course - and they're still not worth wasting time on, so I'd better chop them all up. There are also good pieces of shoulder, but less than those of pulp, so the shoulder is good for chopping, but also for food.
My technique is simple. I take the piece of pulp and look at it, on all sides, to see where I start to cut.
At first glance, the piece seems to be whole, but in fact it consists of a few pieces and pieces of meat, connected together by some skins. I look for these skins and try to cut them even, detaching the pieces from the pulp, one from the other.
When I had all the meat, from the pork I bought, I had more to cut until I got to the whole pieces. At first glance, it looked like cabbage, I didn't even understand where to get it! But I took, as I said, as each piece was caught, along the skins, until I ended it.
The pulp has some thin slices of meat on top, wrapped in thin skins and some fat, only good for grilling, because they are very tender. Therefore, cut them along the skin that separates them from the piece of pulp and put them separately in a bag, in the freezer, writing on them "Barbecue".
As you cut, the pieces come off very easily, along the skin.
Inside the fiber, that is, of a whole piece of meat, just unfolded next to the skin, there may be another skin, thicker, which would be unpleasant, for example, in a schnitzel - so you cut it, trying to cut even under the skin, carefully peeling the flesh along it.
Some pieces of pulp have skin inside, even bits of fat. Cut them into small pieces, suitable for entering the mincer.
I put the pieces with skins and fats in a bag that says "Chopped" and put them in the freezer.
When I had work to do. for example, stuffed peppers, I stopped the minced meat aside.
I look at what I have left: if I have a stiff, straight piece, from which I can cut at least a few slices of meat, I place it in such a way as to cut perpendicular to the meat fibers, not along them - in By the way, the specialists would say - who would also say that through this process we fry the piece of meat.
If there are smaller pieces left, without skin and fat, that can be used for a meal, cut them into suitable pieces, as for a portion, then put them separately in a bag that says "food".
Depending on what I want to do that day, I keep either the pieces of food or the slices, and I put the rest of the meat in the freezer. I must write on each bag, otherwise I don't know what's in each one.
For me it's a problem with the supply, because I don't live in the city, but in the country, so I always have to have supplies in the house. That's why, at the salary, I take more meat, slice it and put it in the freezer. I take out a bag every day, depending on what I want to do with the food. Many times, I don't even write on the bag anymore, because I've established the places in the freezer where I put all kinds of meat: minced meat, food, soup or steak - even leftovers for puppies - so I know exactly where to I look for when I want something.
If my ideas seem good to you, apply them too.
Good luck with that!