How to cook salmon milt. How to prepare salmon milt. Recipes for every day

Salad with boiled milk

Products Milk - 300 grams Eggs - 3 pieces Onion - 1 head Sour cream - 2 tablespoons Salt - 2 teaspoons

How to prepare a salad with milk 1. Rinse the milk well, remove the film from the pieces of the product. 2. Place the milk in a deep saucepan, fill with water to cover the product, add salt - 1 teaspoon and place on the stove. 3. Cook over medium heat for 7 minutes. 4. Remove the product from the pan and let cool. 5. When the milk is cooled, cut the product into medium-sized cubes. 6. Wash the eggs, place in a saucepan, add water. It must be cold otherwise cracks will appear in the egg shell. 7. Pour 1 teaspoon of salt into the pan with the eggs and place over medium heat. Cook them for 10 minutes. 8. After time has passed, remove the pan with eggs from the stove and cool. To do this, you will need to pour cold water into it without draining the hot water. 9. Peel the cooled eggs and cut into cubes. 10. Peel, rinse and cut 1 onion into cubes. 11. Place chopped milk, eggs, onions in a deep bowl and mix. 12. Season the salad with sour cream and mix well.

Fkusnofacts

— Milts are the seminal glands of male fish, enclosed in a thin shell. In other words, this is a fish seed in which the sperm cells are immobile. The name of the product is related to its color. Mature testes are milky white.

— Milk contains a large amount of proteins, making it nutritious.

— Milk is healthy: it has a positive effect on the cardiovascular system, reduces the risk of heart attack and stroke. Milk is added to medicines that increase human immunity. Athletes include milk in their diet because it contains natural protein, valuable Omega-3 acids and healthy fats. Moreover, the product costs less than sports nutrition with a similar composition of nutrients.

— Calorie content of milk — 100 kcal/100 grams.

— The cost of salmon milk for July 2021 in Moscow is from 100 rubles/1 kilogram. Usually sold frozen.

Not all housewives know how to prepare salmon milk. In fact, this offal makes very tasty and aromatic dishes. It can be baked, pickled, fried or added to soup. In this article we will look at how to prepare unusual salads from milk that you can surprise your guests with.

Benefit

Panu words about the benefits of the product:

1. Milk contains a lot of nutritious fats, despite being a low-calorie product.
2. They contain vitamin B and protamines.
3. A large amount of minerals not only strengthens the immune system, but also increases the body's endurance.

It is not recommended for use by people with personal intolerance to seafood products, obesity or abnormal metabolism.

Other product properties

Salmon milk, the benefits and harms of which we are considering today, also contains substances that are immunomodulators. Thus, when consuming this product, a person’s immunity increases and inflammatory processes in the body are suppressed. Moreover, such substances promote rapid healing of wounds (ulcers) and improve hematopoietic functions in the body. It is worth noting that salmon milk is also actively used in cosmetology, using it in various products to slow down skin aging.

With champignons

For 1/4 kilogram of fresh milk you need to prepare:

• two eggs;
• two fresh cucumbers;
• ¼ kilogram of fresh mushrooms;
• juice from one lemon;
• mayonnaise;
• herbs and spices.

Salmon milk salad is prepared as follows:

1. The eggs are first boiled and the champignons are fried in butter until fully cooked.
2. The milk should be washed, salted, pepper and sprinkled with lemon juice. In order for them to soak and marinate, they are left for one hour in the refrigerator.
3. After this time, fry until golden brown in a large amount of vegetable oil. Place the milk on a paper napkin so that excess oil comes out, cut into small slices and place in a deep plate.
4. Fried mushrooms, finely chopped green onions and dill are added to the milk.
5. After ten minutes, add cucumbers and diced eggs.
6. Season with white sauce, sprinkle with ground pepper and mix thoroughly.
7. Add salt if desired.

Salad with fish milk and pickled cucumbers

• 150 g milk;
• one large pickled cucumber;
• two potatoes;
• one onion;
• one carrot;
• mayonnaise and spices.

1. Pre-boil the milk and separately the potatoes in their skins.
2. Chop onions and carrots and fry in vegetable oil for about five minutes.
3. In a deep bowl combine crushed milk, fried vegetables, as well as cucumber and potatoes cut into small cubes.
4. Season with white sauce, add pepper and salt to your taste.
5. Mix well and serve.

Where are carp found?

This fish lives exclusively in fresh waters of rivers and lakes. In addition, carp are grown in fish hatcheries. This large freshwater fish has an elongated body covered with large grayish scales.

Under natural conditions, carp live on average up to 35 years, but there are long-livers who have celebrated their half-century anniversary.

In the wild, an individual can grow up to 90 cm and weigh about 20 kg.

Carp raised in a nursery are more well-fed. Its weight reaches 50 kg, and its height is up to 120 cm. Natural carp has a brighter color and less fat content.

With canned peas

For ½ kilogram of offal you will need:

• three eggs;
• bulb;
• can of peas;
• white sauce, herbs and spices.

According to the recipe, salmon milk salad is prepared as follows:

1. The milk must first be thawed and then boiled in salted water (cooking time no more than ten minutes).
2. The juice is drained from the peas.
3. When they have cooled, cut them into small slices, chop boiled eggs into the same pieces, and chop the onion into small cubes.
4. All ingredients are mixed in a deep plate, seasoned with mayonnaise, herbs and ground pepper are added.
5. Gently mix and place in the prepared dish.

Korean salad

This salmon salad will please those who love something spicy. To prepare it you will need:

• 350 grams of offal;
• onion and one carrot;
• a couple of cloves of garlic;
• 30 ml of balsamic sauce and the same amount of oil (corn);
• 10 g paprika;
• 40 ml lemon juice;
• ground red and black pepper to taste.

1. It is necessary to wash the milk and pour lemon juice over it for 10 minutes.
2. The onion is chopped into thin half rings, the carrots are grated on a coarse grater and fried in corn oil until soft.
3. The offal, previously cut into two parts, is sent to the vegetables.
4. Cook over medium heat for no more than ten minutes, stirring occasionally.
5. Add chopped garlic, sauce and spices.
6. After three minutes, remove from heat and cover with a lid to let it brew.
7. After half an hour, the salad can be served.

With processed cheese

For ¼ kilogram of offal, you need to prepare the following ingredients:

• a couple of eggs;
• three cheeses;
• one bell pepper;
• 60 ml sour cream;
• green onions;
• spices.

How to properly prepare salmon milk salad:

1. The milk is boiled in salted water for ten minutes, and after cooling, chopped into small slices.
2. Boiled eggs, cheese and sweet peppers are chopped into cubes, onions are finely chopped.
3. All ingredients are mixed, seasoned with sour cream, salt and ground pepper are added.
4. Gently mix and serve.

Salmon milt in batter, baked in the oven

If you want to diversify your everyday dinner, you can make do with affordable products. Salmon milk cooked in the oven is a simple and tasty dish. Milk can be taken either fresh or fresh frozen.

Cooking time – 40 minutes.

Ingredients

• kilogram of milk;
• half a glass of flour;
• salt.

Preparation:

1. If the milk has been defrosted, drain off any excess liquid. Rinse the milk.
2. Add a little salt, but don't overdo it. Milk is a delicate product that is easy to oversalt.
3. Add flour, move around, coating each with milk.
4. Lightly grease a baking tray with oil and add milk.
5. Bake for 30 minutes in an oven heated to 200 degrees.

Ready-made milk in batter baked in the oven can be served with any side dish: boiled potatoes, rice, buckwheat or pasta.

With canned corn

• one can of corn;
• salmon milt ½ kg;
• onion and one carrot;
• white sauce (mayonnaise).

1. First of all, the offal is boiled. To do this, you need to boil water and salt it. Carefully place the milk into boiling water and cook for ten minutes. After this time, they are thrown into a colander to drain excess liquid, allowed to cool and chopped into small pieces.
2. The carrots are chopped using a large grater.
3. Cut the onion into small cubes.
4. The juice is drained from the corn.
5. Onions and carrots are fried in vegetable oil until soft.
6. All products are combined, seasoned and the salad is thoroughly mixed.
7. Add salt to taste.

Cooking process

Before making such a snack, you need to thaw the milk (if it was frozen), wash it well, chop it into large pieces, put it in an enamel bowl, pour in soy sauce, season with aromatic spices and leave aside for half an hour. In the meantime, you can start preparing the batter. To do this, you need to beat chicken eggs vigorously, add salt, mineral water and a couple of tablespoons of wheat flour (to make the dough liquid).

After the described steps, you need to take a deep saucepan or roasting pan, pour a sufficient amount of oil into it and heat it up strongly. Next, dip a piece of the prepared product into the batter and place it in boiling fat. When the dough has set and browned a little, remove the appetizer using a slotted spoon, place in a colander, drain of oil, cool and serve along with some hot sauce.

Salmon milk and crab sticks salad

• a pair of eggs;
• for dressing yogurt without additives;
• ¼ kilogram each of milk and crab sticks;
• greenery.

1. The milk is pre-washed and boiled until fully cooked.
2. The cooled milk is cut into small pieces.
3. Boil the eggs and chop into small cubes. Crab meat is cut into the same cubes.
4. The prepared products are combined in a deep plate, seasoned with yogurt, chopped herbs are added and mixed well. Add ground pepper and salt to taste.

Useful tips

The color of the milk should be light pink with a white tint; if the product has a different color, this indicates that it is not fresh.

The surface must be flat and smooth without any damage.

It is not recommended to purchase a frozen product, but if you have already purchased it, it must be defrosted correctly. Never defrost in the microwave! To prevent milk from losing its color and maintaining its texture, it is better to do it naturally at room temperature.

The salmon milk recipes selected in this article are easy to prepare - cook with pleasure!

1. ⏱ Milk boiling time
2. Milk boiling technology
3. In a saucepan
4. In a slow cooker
5. In the microwave
6. Beneficial and harmful properties of milk
7. ✅ Useful
8. ❌ Harmful

Signs of a good fish

Fresh fish smells like seaweed and river water. It is worth taking a close look at the gills. They should not be dark or sticky. The gill filaments of fresh fish are red or pink in color.

The most important sign of good fresh fish is transparent, in no case cloudy, eyes. Feel free to press the fish with your finger - if the dent is immediately restored, everything is fine.

Be careful! If the purchased carp does not meet these conditions, it is most likely spoiled and there will be no health benefit from it, but only complete harm.

Milk boiling technology

You can get boiled milk in several ways, which are given below.

In a saucepan

For cooking, you usually take a small saucepan. Cooking should be done over such a fire that the water does not boil and its surface only trembles slightly.

Sometimes spices are added to the cooking water. If this is not provided for in the recipe, then it is better to do without them. Do not cover the pan with a lid when cooking. You don't have to remove the foam.

1. Frozen milk is defrosted in the bottom of the refrigerator or at room temperature;
2. Rinse under running tap water,
3. The cooking container is filled with water, salt is added;
4. The milk is carefully placed in boiling water and boiled for 5-8 minutes;
5. Remove to a separate container.

Milk is an ideal food for people who monitor their health and weight, as well as for athletes and people engaged in hard physical labor. The reason is the high protein content in the product.

How to make tasty milk: video recipe

Useful information: how to properly and quickly clean trout and other fish. Read more…

In a slow cooker

Boiled milk in a slow cooker can be obtained in two ways: steamed or in water.

1. Pour cold water into the bowl to the bottom line;
2. Place the milk in a basket, add salt;
3. Place the bowl in the multicooker;
4. Close the lid and turn on for 15 minutes.

1. Pour water into a bowl, add salt;
2. Set the “Soup” or “Cooking” mode;
3. After boiling, add milk to water and cook for 10-15 minutes.

The taste and aroma of the milk corresponds to the type of fish from which it was extracted. This can be taken into account when selecting salad components.

In the microwave

As in a slow cooker, milk can be boiled in several ways - in water, steamed or baked in film. Cooking time depends on the size of the milk. For small milks or cut into pieces, 2-3 minutes are enough, for large ones – 5-7 minutes.

Frozen milk must be thawed. This is done in a microwave oven using the defrost mode (if available) or at minimum power for 5-15 seconds. After this, it is not recommended to immediately remove it from the chamber. You need to let him walk in the cell for another minute.

Preparation in water:

1. Place the milk in a microwave-safe pan;
2. Pour some water;
3. After adding salt, cover with a lid;
4. With the regulator set to full power, cook for 2-4 minutes.

Cooking on the grill:

1. Place the milk on a wire rack, add salt and add the necessary ingredients;
2. Place a wire rack on a deep plate;
3. Pour 2/3 of water into a plate;
4. Cover the grill with milk and cook at full power for 3-7 minutes.

Preparation in a package:

1. Salt the milk;
2. Place in a bag;
3. Squeeze the bag to remove as much air as possible and tie it;
4. Place on a plate and microwave;
5. Set the timer for 3-5 minutes.

The color of fresh milk is pinkish or white-gray. The stored product has a yellow or gray-brown tint.

Beneficial and harmful properties of milk

✅ Useful

The seminal glands of fish are used as raw materials in pharmacology. Medicines and dietary supplements containing provitamins are produced from them.

• strengthen the immune system thanks to active substances that act as catalysts for immune processes,
• useful for problems with the vascular and nervous systems, heart disease, due to the content of iron, phosphorus, sodium and magnesium,
• saturate the body with vitamins B, PP, E, D, A,
• supply the body with amino acids,
• participate in neutralizing cholesterol levels due to excess fatty acids,
• normalize sugar levels,
• effective in preventing diseases such as heart attacks and strokes,
• valuable as a dietary product with a high protein content,
• have an anti-inflammatory effect,
• increase the body's endurance,
• are a valuable tool for the prevention of thyroid diseases,
• help normalize liver function.

If the fish is caught in open water, the risk of harmful substances in it is minimal.

❌ Harmful

Not all fish milk is healthy. Basically, those milks that are used in cooking do not have many complaints or contraindications. The list of contraindications is quite short.

• should not be used by people with metabolic disorders,
• contraindicated in case of individual intolerance,
• can be used with caution by pregnant women,
• Not recommended for children under three years of age.

Boil milk for 5-8 minutes

Cook milk in a slow cooker for 25-30 minutes

Boil milk in a double boiler for 15 minutes

Contraindications

Milk, unlike many other products, has no specific contraindications.

But red fish itself is an allergen. It is better not to give salmon offal to children under 3 years of age .

You should exercise caution during pregnancy, since during this period unexpected allergic reactions may occur in the female body.

And during lactation it is better to abandon the product .

When consumed, essential microelements will pass into breast milk and into the baby’s body. In case of intolerance, they can cause an allergic reaction in the baby.

Everything is good in moderation. For example, exceeding the norm will negatively affect the functioning of the digestive system.

How long does it take to boil milk?

If you have milk left after cutting and cooking fish, do not throw it away. This type of offal can also be used as food. The main thing is to prepare the milk correctly. How? Everything is very simple. If the milk was in the freezer, then defrost it at room temperature. Then rinse well under running water. Now take a container of suitable volume, not very large. Pour water into it and add salt. You can use other spices besides salt, but it is better not to do this. Then bring the liquid to a boil. Add milk and cook for 5-8 minutes. Cook over medium heat without a lid. There is no need to remove the foam. After this, remove the boiled milk and, if you use it to make a salad, cool it.

How long does it take to cook milk in a slow cooker?

Pre-defrost and wash the milk. Now peel and finely chop the onion. Fry the vegetable in vegetable oil in a multicooker bowl until golden brown. While the onions are sautéing, cut the milk into large pieces, add salt and lightly sprinkle with flour, mix well with your hands. Then place the seafood into the bowl. Pour in sour cream or cream so that the milk is not completely covered with liquid. After that, close the lid. Select the "Baking" mode. Cook the milk in a slow cooker for 25-30 minutes. This dish can be served either hot or cold. Boiled rice or potatoes are suitable as a side dish for boiled milk.

How long does it take to cook milk in a double boiler?

Thaw and wash the seafood. Then add salt and pepper, and you can add a few drops of lemon juice. Keep the milk in the marinade for about 10 minutes. After this, place the fish by-product into a container. And cook the milk in a double boiler for 15 minutes. Use as a stand-alone dish or in salads.

If you plan to fry milk, you do not need to boil it first. The offal is also stewed, baked and added to the fish soup.

The calorie content of boiled milk is 90 kcal. They contain: proteins - 16 grams, fats - 2.9 grams, carbohydrates - 0 grams.

Milk is rich in omega-3 fatty acids, which have a positive effect on the cardiovascular system, reducing the likelihood of strokes and heart attacks.

It is not recommended to include milk in the diet of children under 3 years of age.

Greetings dear readers of RybaMenu.ru! Fish milk contains a lot of nutritious protein, which is why athletes like to include salmon product in their fish menu. Healthy milk strengthens the cardiovascular system, increases immunity, and reduces the risk of stroke in people. Raw milk can only be found on sale in a frozen state. How to boil milk? Thawed milk is freed from film and washed. Place in a pan with cold drinking water, add a little salt and place on the stove. Delicious milks are eaten hot or added to light salads and snacks. How long does it take to cook fish milk? In terms of time, milk is boiled less than 10 minutes after boiling. In a slow cooker, salmon milk is steamed for half an hour. Raw milk is fried without prior boiling, but with breading. To prepare boiled milk for a diet salad, we will need:

fish milk – 300 g; boiled eggs – 3 pcs.; sour cream – 2 spoons; bulb; salt. How to cook delicious milk recipe

Cook raw milk, cleared of films, in salted water on the stove for 7 minutes. Cool and cut healthy salmon milk into cubes for a healthy salad. Add chopped boiled eggs, onions and sour cream, and salt to the preparation. Mix. Diet salad with boiled milk is ready! Subscribe to menu updates.

Easy step-by-step recipe with photos How to cook pink salmon

I offer a video recipe for salmon milk salad.

If you love red fish, then you undoubtedly know how to prepare such fish “by-product” as milk. And if suddenly you don’t think milk is edible at all, then we will convince you and tell you how to prepare milk so that no one will remain indifferent!

How to prepare milk other than frying it? It turns out that this extremely healthy product can not only be fried, but also boiled, stewed, and pickled. In any case, it will be delicious, try it!

Breaded fried milk

Ingredients: 400-500 g milk, 200 g flour, 200 g breadcrumbs, 1 egg, salt, ground black pepper, vegetable oil.

Preparation: Rinse the milk thoroughly, cut into pieces and dry with a paper towel. Beat the egg with salt and pepper. Heat vegetable oil in a frying pan. Place a plate with milk, flour, egg and breadcrumbs on the table. Prick a piece of milk on a fork, dip in flour, shake off excess, dip in egg and roll in breadcrumbs. Place in a frying pan with oil. Do this procedure with the remaining pieces. Fry over medium heat on both sides until golden brown.

Milk fried in batter

Ingredients: 500 g milk, 2 eggs, 3 tbsp. flour, salt, ground pepper - to taste.

Preparation: Wash the milk, chop it, add salt and pepper and leave for half an hour. Meanwhile, beat the eggs, add flour and three tablespoons of water, mix well until smooth. Heat vegetable oil in a frying pan. Dip the pieces of milk into the batter and fry in a frying pan on both sides until golden brown. If you have a deep fryer, you can cook in it. Immediately place the finished milk on paper towels to remove excess oil.

Do you know how to prepare milk as a spicy snack? Here's the recipe for you.

Korean style milk

Ingredients: 400 g milk, 2-3 carrots, 3-5 cloves garlic, 10 ml soy sauce, 2-3 tbsp. vegetable oil, 1 onion, ground red pepper - to taste.

Preparation: Heat vegetable oil in a frying pan. Cut the onion into cubes, grate the carrots for Korean hassle (just not too coarsely), cut the milk into pieces. Place the ingredients in the pan, stir quickly and add soy sauce. Simmer, stirring, until tender (10-15 minutes), then add finely chopped garlic. Add red pepper to taste. You can add ground black pepper and coriander, also ground, to this appetizer. When serving, garnish with herbs.

Omelette with milk

Ingredients: 500 g milk, 1 onion, 500 ml milk, 2 eggs, salt, spices - to taste.

Preparation: Cut the onion into small cubes and fry in vegetable oil in a frying pan until transparent. Meanwhile, cut the milk into small pieces and add to the onion, continue cooking, stirring. Beat eggs with milk, add salt and pepper. Place the fried milk and onions in a baking dish, level it and pour in the eggs and milk. Place the pan in the oven preheated to 200°C for 20 minutes. If you are in a hurry, you can pour the milk and onions directly into the frying pan, cover with a lid and cook over low heat until done.

Milk pate “Tender”

Ingredients: 200 g milk, 50 g butter, 50 g cream soft cheese, herbs, salt, pepper - to taste.

Preparation: Wash the milk, cut into pieces and boil in boiling salted water for 10 minutes. Cool. Place pieces of milk in a mixing bowl, add cream cheese and softened butter, salt, pepper, add herbs and grind into a homogeneous mass. This makes the most delicate brush for sandwiches!

Milk pancakes

Ingredients: 500 g milk, 1 egg, 1 onion, 1 carrot, 2 tbsp. flour, salt, ground black pepper, herbs - to taste.

Preparation: Peel the onions and carrots, rinse the milk and cut into pieces. Grind the milk with onions and carrots using a blender until smooth. Chop the greens, add to the mixture, add flour, salt and pepper and stir. Beat in the egg, stir and spoon into a hot frying pan with vegetable oil. Fry on both sides until golden brown.

Milk stewed in sour cream

Ingredients: 300-400 g milk, 1 onion, 1-2 cloves of garlic, 3-4 tbsp. good sour cream, 1 tbsp. vegetable oil, ½ bunch of herbs, salt, ground black pepper, cheese - to taste.

Preparation: Pour oil into the multicooker bowl and set the “Baking” or “Frying” mode. While the bowl is heating, peel the onion and cut it into half rings. Place in a bowl and fry for 4-5 minutes. Rinse the milk, remove films and cut into medium-sized pieces. Add to the bowl and continue cooking in the same mode for another 5 minutes. Stir a couple of times. Chop the garlic and herbs and add to the food in the bowl. Add good, full-fat sour cream to the bowl and stir. To ensure that the sour cream does not curdle when heated, you can add a spoonful of flour to it, mixing thoroughly. If the sauce thickens too much, add a little hot water. Add salt and pepper to taste and close the lid. Cook for another 15 minutes. Serve generously sprinkled with finely grated cheese.

If you don’t have a multicooker, stewed milk in sour cream can be prepared in a saucepan, of course.

Rice soup with milk

Ingredients: 300 g milk, 2-3 tbsp. rice, 1 carrot, 1 onion, 1 tomato, vegetable oil for frying, salt, spices - to taste.

Preparation: Boil water (about 1 liter), add salt and add washed rice. You can soak the rice for a couple of hours in advance to help it cook faster. Cut the onions and carrots into cubes. Scald the tomato with boiling water and immediately immerse it in cold water, remove the skin and also cut into small cubes. Heat a frying pan with oil and first fry the onion until translucent, then add the carrots, fry until soft and then add the tomato and chopped milk. Simmer, stirring, for 10 minutes. Place the finished roast in a pan with rice, add herbs and spices to taste and cook for another 5 minutes.

Vegetable stew with milk

Ingredients: 200-300 g milk, 2 potatoes, 1 carrot, 1 onion, 1-2 tbsp. sour cream, 1 tbsp. vegetable oil, salt, spices, herbs - to taste.

Preparation: Fry onions and carrots in vegetable oil until soft. Peel the potatoes, cut into cubes, add to the carrots and onions, stir and continue cooking for another 10 minutes. Then put the vegetables in a pan, and in the pan, adding oil, fry the milk cut into small pieces. Place the milk in a saucepan with the vegetables, add salt and pepper to taste, add sour cream diluted with a little water, and simmer over low heat until the potatoes are ready. Serve sprinkled with herbs.

There are several other options for preparing milk, for example, pickling or salting, but they differ little from ordinary salting of fish.

Bon appetit and new culinary discoveries!

Cooking ABC: cooking times from A to Z

Source: www.depositphotos.com

By the way, you can also cook it in different ways, and taking into account different products, there are many nuances. The power of fire, whether to place food in cold water and slowly add to the fire, or directly to boiling water, to cover with a lid or not, and other kitchen secrets that every housewife should know when preparing her culinary masterpieces.

Let's consider the cooking time and the nuances of preparing some products.

Meat, poultry

Basic Rules:

• The cooking time is counted from the moment the broth boils; the readiness of the meat is checked by “piercing”: if a fork or knife goes in easily and no blood flows out, it’s ready. Also, if there are bones, they should be well separated from the pulp.
• If we cook broth, we put the meat in cold water so that most of the nutrients pass from the meat into the broth. For a rich broth, it is better to take meat on the bone. But for people with digestive problems, it is better to avoid such broths.
• If the meat is for a second course, put it in boiling water so that the beneficial substances remain in the meat.
• To make the broth transparent, you need to cook it at a minimum boil, covering the pan with a lid and skimming off the foam with a slotted spoon.
• Half an hour before the meat is ready, throw the roots into the pan: onions, carrots, celery sticks and peppercorns, spices (bouquet garni), put a bay leaf in the broth 5 minutes before cooking. Salt halfway through cooking.
• After finishing cooking, let the meat steep in the broth for at least 10 minutes.
• It is not recommended to add water to the broth, because... its taste deteriorates.
• Any meat broth can be frozen and used as needed.
• Cook a piece of fresh beef 0.5-1 kilogram for an hour and a half from boiling.
• Thawed beef - at least an hour and a half.
• Pork cooks for 1.5-2 hours after boiling.
• Veal needs to be cooked for 1 hour.
• The chicken will be ready in 40-50 minutes. If pieces are cooked - 30-35 minutes.
• Broiler chicken takes about an hour and a half.
• Lamb needs 1.5-2 hours.
• Turkey pieces – an hour and a half.
• The whole rabbit is cooked for 1.5-2 hours, cooking the pieces will take 35-40 minutes.
• A whole duck is cooked for 1.5 hours, in pieces - 30-40 minutes.
• Goose pieces – 2-3 hours.
• Jellied meat takes a long time to cook, from 2.5 to 5-6 hours - depending on the quantity, quality and type of meat. The main sign of readiness is that the meat easily “slides” off the bones.

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Fish

The same rules apply for cooking fish as for meat. You just need to cook it in much less water - with the exception of fish soup. And no vigorous boiling in an open container. Once it boils, turn the heat to low and cook with the lid on.

• The longest time to cook sturgeon pieces is from 1 to 2 hours.
• The salmon does not take long to cook – 25-30 minutes.
• Cod, which has previously been cut into pieces, is cooked for 15-20 minutes from boiling until cooked.
• Pike needs to be cooked for 20-25 minutes.
• Pollock is boiled in salted water for 5-10 minutes.
• For pike perch, 10-12 minutes after boiling are enough.
• The trout is ready in 10-15 minutes.
• Mackerel is boiled for 7-10 minutes.
• Pink salmon – 10-15 minutes.
• Flounder is cooked for 15-20 minutes.
• Sterlet is cooked for 15-20 minutes, preferably covered or steamed. Salt at the end.

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By-products

• Beef tongue is cooked for 3 hours, always on low heat and covered, placed in boiling water with spices. To avoid overcooking, check with a fork from time to time after 2 hours of cooking. If it goes in easily, it means the tongue is ready. Salt half an hour before cooking. The finished tongue should be doused with cold water, so the skin can be removed easily, like a glove. Now without the skin, put it back into the broth and let it brew.
• Pork and veal tongues cook faster - about 2 hours.
• Chicken liver should be placed in boiling water and cooked for 10-15 minutes over low heat under a lid.
• Pork liver is soaked for 2-3 hours, the water must be changed every hour, and cooked for 40 - 50 minutes.
• Beef liver is first soaked for half an hour, boiled for 40 minutes (in a large piece), if cut into small pieces, cooked in 20 minutes.
• Turkey liver is boiled in salted water for 30-40 minutes.
• Beef and pork hearts are cooked for 1.5 to 2 hours, depending on size and age. If you soak it for at least half an hour in a weak vinegar solution before cooking, it will cook faster.
• Chicken hearts are boiled in salted water for 30 minutes to an hour.
• Whole chicken gizzards are cooked for 1 hour, if cut into pieces they will cook twice as fast.
• Beef lung is boiled for 20-25 minutes.

Source: www.depositphotos.com

Seafood

• Squids are placed in boiling salted water and cooked for 2-4 minutes (over low heat). As soon as the squid meat turns white, count another 5 seconds and remove it.
• Crabs, depending on size, are ready in 10 – 20 minutes.
• Large octopuses take a long time to cook - 1-1.5 hours. It is better if they were previously frozen. Fresh large octopus needs to be beaten a little with a meat mallet, and only after that start cooking. During the cooking process, a couple of raw potato tubers and a cork are placed in the pan; they say this helps soften the meat. Small octopuses are boiled for 20 minutes, throwing potatoes into the water, so they will become especially soft.
• The seafood cocktail, which is sold frozen, is boiled after boiling for about 7 minutes.
• Well-cleaned and washed mussels are placed in boiling water. They are boiled until the shells open - 6-7 minutes.
• The lobsters are boiled in boiling water for 10-15 minutes.
• The lobsters are cooked for 15-20 minutes.
• Cook the scallop after boiling for 3 minutes. Once the scallops become opaque, they are ready. Overcooked scallops will become tough.

• The pink shrimp are already boiled and frozen after this. It is enough to boil them for 2-3 minutes, otherwise they will become “rubbery”.
• Uncooked shrimp are cooked for up to 10 minutes. It’s good to first put celery sticks in the water and cook for 10 minutes and only after that add the shrimp.

Source: www.depositphotos.com

Mushrooms

Before cooking, you need to carefully sort the mushrooms, discard any wormy ones, and remove the films from the caps (if any). The foam must be skimmed off during cooking. Cooking time is somewhat arbitrary. But there is a general sign that mushrooms are ready - this is when they sink to the bottom of the pan in which they are boiled.

• Porcini mushrooms, peeled and well washed, are cooked for 35-40 minutes. The foam must be removed.
• Boletus mushrooms are cooked for 40-50 minutes.
• Boletus boletuses are cooked for 20-30 minutes.
• For honey mushrooms there are different rules. As soon as foam appears after boiling, change the water and cook for another 40-60 minutes.
• Chanterelles need 20 minutes.
• The champignons are ready in 5-7 minutes.
• Fresh oyster mushrooms are boiled for 15-20 minutes.
• The milk mushrooms are boiled for 15 minutes, but first they are soaked for 24 hours, periodically changing the water.
• Dried mushrooms are first thoroughly washed in warm water, then soaked. Usually 15 minutes is enough for the mushrooms to soften. After this, cook the mushrooms for about an hour, adding the water in which they were infused.
• Frozen mushrooms (store-bought) – pre-defrost naturally and cook for 20 minutes.

Source: www.depositphotos.com

Eggs

Eggs must be washed before boiling. When cooking, the water should not boil too much, otherwise the shell will crack. Any eggs, if we are going to peel them later, immediately after they are ready, immerse them in cold water - it will be easy to peel them. And cook in very salty water so as not to burst.

• For soft-boiled chicken eggs, cook for 3-4 minutes (dip into boiling water using a spoon).
• “In a bag” – 5-6 minutes.
• To make the eggs hard, you need to cook them for 15-20 minutes.
• Hard-boiled quail eggs – 5 minutes is enough.
• Goose eggs - be sure to wash, place in a saucepan with cold water and cook after boiling over low heat under the lid for at least 15 minutes.

Source: www.depositphotos.com

Pasta

It would seem - what could be simpler? But there are some nuances here too.

Any pasta is dipped only in boiling salted water. Moreover, there should be a lot of water.

Cook pasta for 7-15 minutes, usually the cooking time is indicated on the package. And you shouldn't overcook it.

If we pour a spoonful of vegetable oil into the water where we are going to cook pasta, then they will not stick together when we add water.

Cereals

• The cooking time for rice depends on its variety: from 15 (steamed) to 35 minutes (wild, brown).
• Green beans are usually cooked for 5 minutes. If it cuts easily, it’s ready. Otherwise, it will boil over.
• It is better to soak the beans overnight. Then cooking will only take 30-40 minutes. Without soaking, we will wait 1.5-2 hours for the end of cooking.
• It is better to soak pearl barley for 10 hours beforehand. Cook for 50 minutes to several hours (porridge for up to 4-6 hours).
• Semolina - pour “rain” into boiling water or milk, stirring constantly so that there are no lumps. It boils right away and is ready in 5 minutes.
• Oatmeal – cook quickly for 2-3 minutes.
• Buckwheat needs 15 – 20 minutes. You can steam it - pour boiling water at the rate of 2 cups of boiling water per cup of buckwheat, cover with a lid and wrap in a towel. It will be ready in half an hour.
• The millet is ready in 25-30 minutes.
• Whole dried peas are cooked for 1.5-2 hours, crushed peas - 45-60 minutes. It is also better to soak the peas, so they will cook faster.

Source: www.

depositphotos.com

Vegetables

• Whole potatoes are ready after 20–25 minutes of cooking, depending on size. Cook the cubes or cubes in the soup for about 12 minutes.
• Fresh broccoli – 5-7 minutes, frozen – 10-12 minutes.
• Depending on the size, beets are boiled for 40 minutes to 1.5 hours, adding a couple of tablespoons to the water. vinegar to preserve color. Better yet, bake it in the oven, wrapped in foil. We check readiness, as always, by piercing it.
• Cook the carrots for 20-25 minutes until tender.
• Young corn - white or pale yellow - cooks for 29-30 minutes.
• Cook shredded white cabbage for 10-20 minutes until tender.
• Celery and parsley roots are boiled in salted water for 25 to 40 minutes, depending on the size of the root. To preserve the white color of the root, you need to cook it in an open pan, adding tbsp. a spoonful of vegetable oil.
• Cauliflower (individual inflorescences) is cooked for 10-15 minutes.
• Brussels sprouts cook for 5-7 minutes.
• Pieces of zucchini are boiled for 10 minutes, and a whole one - 20-30 minutes.
• Cook the pumpkin cubes for about 20 minutes.
• The sorrel is ready as soon as it changes its green color to pale in boiling water. It literally takes 1-2 minutes. And you shouldn’t add a lot of spices - they will “clog” the taste and aroma of sorrel.
• Asparagus is cooked for 5-10 minutes (depending on thickness).
• Fresh spinach is boiled for 3-5 minutes.
• Fresh green beans, washed and sorted, are cooked in salted water for 5-7 minutes from boiling - if you want them to remain crispy, and 3-4 minutes longer if you want the beans soft.

Source: www.depositphotos.com

Some more products

• The sausages are placed in boiling water and cooked for 4-7 minutes depending on the size. Do not add salt. Sausages are cooked for 10 minutes.
• Meatballs are cooked for 15-25 minutes depending on the size and type of meat.
• Place the frozen dumplings in a pan with plenty of salted boiling water with spices to taste - good dumplings increase in size, so there should be a lot of water. And immediately stir - repeatedly - so as not to stick to the bottom. As soon as the dumplings float, let them cook for another 3-5 minutes.
• Steam manti for 30-40 minutes
• Frozen dumplings are cooked in the same way as dumplings.

Bon appetit!

Source: https://zen.yandex.ru/media/recipe/azbuka-kulinara-vremia-prigotovleniia-produktov-ot-a-do-ia-5dc313a5ba281e00ad68f4c2

Salad with boiled milk

Products Milk – 300 grams Eggs – 3 pieces Onion – 1 head Sour cream – 2 tablespoons Salt – 2 teaspoons

How to prepare a salad with milk 1. Rinse the milk well, remove the film from the pieces of the product. 2. Place the milk in a deep saucepan, fill with water to cover the product, add salt - 1 teaspoon and place on the stove. 3. Cook over medium heat for 7 minutes. 4. Remove the product from the pan and let cool. 5. When the milk is cooled, cut the product into medium-sized cubes. 6. Wash the eggs, place in a saucepan, add water. It must be cold otherwise cracks will appear in the egg shell. 7. Pour 1 teaspoon of salt into the pan with the eggs and place over medium heat. Cook them for 10 minutes. 8. After time has passed, remove the pan with eggs from the stove and cool. To do this, you will need to pour cold water into it without draining the hot water. 9. Peel the cooled eggs and cut into cubes. 10. Peel, rinse and cut 1 onion into cubes. 11. Place chopped milk, eggs, onions in a deep bowl and mix. 12. Season the salad with sour cream and mix well.

Fkusnofacts

– Milts are the seminal glands of male fish, enclosed in a thin shell. In other words, this is a fish seed in which the sperm cells are immobile. The name of the product is related to its color. Mature testes are milky white.

– Milk contains a large amount of proteins, making it nutritious.

– Milk is healthy: it has a positive effect on the cardiovascular system, reducing the risk of heart attack and stroke. Milk is added to medicines that increase human immunity. Athletes include milk in their diet because it contains natural protein, valuable Omega-3 acids and healthy fats. Moreover, the product costs less than sports nutrition with a similar composition of nutrients.

– Calorie content of milk – 100 kcal/100 grams.

– The cost of salmon milk for July 2021 in Moscow is from 100 rubles/1 kilogram. Usually sold frozen.

Boil milk for 5-8 minutes

Cook milk in a slow cooker for 25-30 minutes

Boil milk in a double boiler for 15 minutes

Recommendations for use

Since milk contains a lot of vitamins, the first thing that concerns those who want to get the maximum benefit is the preservation of nutrients inside the product . The main rule, which many are familiar with from childhood, is not to use frying as a cooking method.

Frying over high heat will cause the vitamins and other nutrients to decompose, destroying much of the beneficial effects. Therefore, it is preferable to cook.

Milk in small quantities can be used during diets, since it is low-calorie, will give the body a large amount of vitamins, but will not transfer fats to it.

Modern Asian cuisine is relaxed about the use of raw milk . But you can do this only at your own peril and risk, since no one is immune from parasites in fish. It is better to subject the milk to preliminary heat treatment.

The table shows the concentration of substances in 100 g of product:

How long does it take to boil milk?

If you have milk left after cutting and cooking fish, do not throw it away. This type of offal can also be used as food. The main thing is to prepare the milk correctly. How? Everything is very simple. If the milk was in the freezer, then defrost it at room temperature. Then rinse well under running water. Now take a container of suitable volume, not very large. Pour water into it and add salt. You can use other spices besides salt, but it is better not to do this. Then bring the liquid to a boil. Add milk and cook for 5-8 minutes. Cook over medium heat without a lid. There is no need to remove the foam. After this, remove the boiled milk and, if you use it to make a salad, cool it.

How long does it take to cook milk in a slow cooker?

Pre-defrost and wash the milk. Now peel and finely chop the onion. Fry the vegetable in vegetable oil in a multicooker bowl until golden brown. While the onions are sautéing, cut the milk into large pieces, add salt and lightly sprinkle with flour, mix well with your hands. Then place the seafood into the bowl. Pour in sour cream or cream so that the milk is not completely covered with liquid. After that, close the lid. Select the "Baking" mode. Cook the milk in a slow cooker for 25-30 minutes. This dish can be served either hot or cold. Boiled rice or potatoes are suitable as a side dish for boiled milk.

Description

The salmon variety includes fish with red meat. Their size varies, sometimes the carcass reaches two meters in length. They have a powerful body, flattened on the sides and with a high scaly ridge. These (?) include:

• pink salmon;
• grayling;
• chum salmon;
• salmon;
• salmon;
• red salmon;
• trout.

They mainly live in the depths of the sea, but are also found in large river bodies of water.

If females spawn, then for fertilization the males accumulate sperm in special sacs.

Mature individuals have milk that is almost white. In terms of nutritional value, this product is valued no less than fish meat.