What to do if the meat is burned?

How to remove bitterness in the ear from the head. How to remove bitterness from fish soup if there is bile in it recipe

Fish soup is a real delicacy that is associated with a hearty family dinner or pleasant gatherings around the fire. However, reality does not always correspond to expectations: sometimes the finished dish is bitter and cannot be eaten with pleasure. How to remove bitterness from fish soup and how to do it correctly so as not to be disappointed in the taste? Let's figure it out.

How to remove bitterness from fish soup? One way is to squeeze lemon into it.

• Number of servings:1
• Cooking time:20 minutes

How to masterfully remove bitterness from fish soup?

Unpleasant bitterness appears in the soup if you cut the fish incorrectly or wash it poorly or do not fully follow the cooking algorithm. Let's take a step-by-step look at how to make a culinary masterpiece:

• In order not to wonder how to remove bitterness in the ear, it is necessary to properly carry out the initial processing of the fish. Remove the scales, then cut off the head and fins. If you prefer to cook the product with its head, be sure to remove the gills: they can give the soup an unpleasant aftertaste. Under no circumstances leave the eyes out: they will make the broth cloudy. The “finishing touch” is to remove the skin, open the belly and gut the carcass.
• When cleaning the insides of the fish, do not damage the gall bladder: its contents can cause unpleasant bitterness. Rinse the belly thoroughly and sprinkle with lemon juice to be safe. Only in this prepared form can the fish be placed in the pan.
• Initially, fish, chopped onions and parsley root are placed in cold water (it gives a pleasant smell). Everything is cooked for one hour. Spices should be added to the broth later: 10-15 minutes before it is supposed to be ready.
• To make the soup light, you can add caviar to it. Take 50 g of the product and dilute with cold water. Pour into the pan gradually, stirring constantly. Then let the soup boil.
• After boiling, you need to remove the lid and boil the fish soup for about a quarter of an hour. Then it should stand under the lid for the same amount of time so that it “reaches” the taste. Try the finished soup: if it is completely successful, pour into portioned bowls and serve. Place a piece of fish on each plate.

If strictly following the cooking algorithm did not help you create a product that tastes perfect, use simple advice on how to remove bitterness from fish soup broth. Cut half a lemon and squeeze the juice into the finished dish. Cover with a lid and leave to steep for a quarter of an hour. After this, the unpleasant aftertaste should disappear, the soup will become tender and acquire a wonderful aroma.

Fish soup is one of the favorite dishes of fishermen. How nice it is to sit by the fire, stirring the delicious richness in the pot. But sometimes you find that this dish is not so tasty if the broth is bitter. So that the ear does not become bitter. It must be prepared according to certain rules.

Choose your recipe

You will need

• 1 kg fresh fish
• 2 medium onions
• 4 cloves garlic
• parsley root
• Bay leaf
• allspice and peas
• salt (preferably rock salt)
• saucepan or kettle
• water 2.5 liters

Instructions

Before you start making fish soup

, decide what kind of fish you will use.

Ruff and perch are best suited for classic fish soup Be sure to rinse the fish with clean water.

If you are using very small fish, then it is not necessary to gut it, but medium-sized fish need to be gutted and washed again. Don't forget to completely remove the gills - they give the ear its appearance.

Be sure to remove the eyes - they will make the broth cloudy.

Place the prepared fish in a saucepan or kettle, cover with cold water, add peeled roots, coarsely chopped onion and simmer over low heat for 40-60 minutes.

10 minutes before the end of cooking, add bay leaf, pepper and salt. After 10 minutes, strain the finished broth. If you want to lighten the broth, add pressed or black granular caviar.

To do this, grind 50 g of caviar in a mortar, gradually adding cold water.

Ultimately, you need to dilute the caviar in a glass of cold water, then add a glass of hot fish soup

, stir and pour gradually into the pan with the fish soup: after pouring in the first portion, the fish soup should boil, then pour in the rest.

When the soup boils again, remove the lid and simmer over low heat for 15-20 minutes, then turn off the heat and let the soup stand for 10-15 minutes.

Before serving the fish soup, strain it, pour into plates and add a piece of boiled fish.

note

If you want to prepare fish soup from small fish, it is better not to use crucian carp, rudd and roach - the fish soup from them will not be as tasty and rich. And remember that real classic fish soup is cooked over a fire.

Helpful advice

To enhance the taste and aroma, add a little vodka or cognac to your ear. If you want to prepare a “double” fish soup, then add fillets of larger fish, such as pike perch, cut into portions, to the prepared and strained broth from small fish. Cook for another 20 minutes.

Everyone has encountered a situation where the finished dish does not meet expectations. In this article we will look at the question: it’s bitter, what should you do to save the dish?

Bitter ear: what to do

Important: in order not to look for a way out of this situation, try to prevent it. To do this, at the stage of preparing food, pay maximum attention to cutting the fish. Incompletely removed black films, gall bladder burst during cutting, as well as gills are the main causes of bitterness. It is better to cut out the gills, then the problem of bitter fish soup will not affect you.

The fish should be filled with cold water and cooked after boiling only over low heat.

If the soup still tastes bitter, you can do the following:

• Take a large onion, cut it into two parts, put it in a saucepan, cover with a lid and leave for 15 minutes. Then discard the bitter onion.
• Take half a lemon, squeeze out the juice, pour it into the pan with the prepared fish soup. After 15 minutes, you can taste the finished dish - the bitterness will disappear from it without a trace.
• Another recipe - we use greens. In a standard saucepan, take a bunch of your favorite herbs - dill, cilantro or parsley. Grind, add to the pan, leave for a quarter of an hour. This method helps if the bitterness is medium or weak.

Important: if it is too bitter, try a combination: first use onions, and then add a lot of herbs to the dish.

Ukha is a delicious fish dish, although it is probably not a frequent guest on your table. That’s why they love her, because she doesn’t have time to get bored.

Fish soup can be prepared with almost all types of fish, except roach, since it gives off bitterness.

Before answering the question of how to get rid of bitterness in the ear, you need to understand why the ear is bitter.

Why does my ear taste bitter?

The fish soup will taste bitter if you cleaned the fish incorrectly or did not follow the cooking technology.

How to properly clean fish so that the fish soup does not taste bitter later?

1. Clean the fish from scales, then cut off the head and fins. If you use the head when preparing a delicious rich fish soup, be sure to remove the gill!!! (since they are the ones who can give all the bitterness to your ear).

2. Then carefully open the belly, using a sharp knife without penetrating deeply, so as not to damage the gall bladder, which gives bitterness. Then carefully remove all the insides from the fish and rinse the fish with water. To be safe, you can sprinkle the insides of the fish with lemon. Now the fish is ready to prepare a delicious fish soup.

But it happens that, for unknown reasons, the fish soup tastes bitter, even though the fish was cleaned correctly and seemed to be cooked the same way.

How to remove bitterness from fish soup?

You can fix the situation using . To do this, squeeze the juice of half a lemon into the pan. Let the soup brew for about 15 minutes and taste the broth. The bitterness should disappear, and your ear will have a spicy and slightly sour taste.

How to cook fish soup correctly?

Place fish, coarsely chopped fish, and parsley root for flavor. 10 minutes before cooking, add pepper, salt and bay leaf to the broth. To make the broth light or transparent, add a little caviar to it. When the broth is ready, strain it and put it back on the fire. Leave the fish on the plate, add when the potatoes are cooked.

Source: https://stale.ru/podberezoviki/chem-ubrat-gorech-v-uhe-iz-golovy-kak-ubrat-gorech-iz-uhi-esli-popala/

What to do if bile gets into your ear?

• 14703 views

I really have never had such a funny incident, but if it happens, only one thought comes to mind - just pour the fish soup into the sink))

And about the piece of charcoal, I think that not every housewife has a small piece of charcoal lying around in the kitchen, and if you run to the store and buy it, the soup will already get cold and everyone will lose their appetite :))

But with the case of raw fish (“rinse well, treat with coarse salt or lemon juice”), I completely agree! I will also note that the unpleasant smell of fish can be removed by pouring milk into it or “coating” it with vinegar.

And I can say that the article is really good, but bile does not get into the ear so often))

If you prepare the fish soup at home, then bile will not get into the fish soup, since the fish is purchased and mostly cleaned. If the cooking is done outdoors, then I would not risk it and try the charcoal method. I would just pour it out and cook it all over again. Still, health is more valuable than anything else, and the soup takes only 25 minutes to prepare.

I think that it would be stupid to put coal in the fish soup; if everything is cooked in nature, then it is easier to boil the water again, throw in the potatoes and rub, only peeled and washed in advance. And in general, what does it mean to throw in coal for 10 minutes? Maybe the bitter taste will disappear, but will the fish soup be edible at all? ? ! !

In fisherman's cuisine there is an expression: “after cooking the fish soup, put a log from the fire in it.” By “log” we mean a piece of coal that is placed in the ear for 10 minutes to give the ear a special aroma and to remove the bitterness from bile. If you have over-salted your ear, dropping a piece of sugar into your ear will help.

Maybe you didn’t clean the insides completely, or when cleaning the fish they were damaged and the contents spilled out. There is also an option - if you cook the fish with its head, the fish soup may taste bitter from the gills.

It is customary among the Cossacks to dip a burning log into the ear; they say this method kills the taste of bitterness. And old people told me - add more carrots to your ear, then it won’t taste bitter. I cook fish soup often, I always add carrots. There has never been any bitterness, although I clean the fish myself (fortunately, my husband is a fisherman) and often damaged my gall bladder when cleaning it. I heard that they put a bag of rice in it, but I haven’t tried it myself.

You are planning to feed a whole army, don’t worry, clean the fish, wash it and cook everything safely.

It's hard to imagine this. Why wasn’t the fish cleaned at all before cooking? Personally, I wouldn’t look for charcoal, and even put it in my ear. It’s better to cook a new fish soup and be sure that everything is fine. Why experiment and in the end it is not clear what the dish will turn out to be) We cooked fish soup outdoors, at home, but this has never happened before.

Why is my ear sour?

This fish soup recipe is considered a recipe for real fish soup, well, that’s how we consider it, i.e. in my social circles with fellow fishermen.

We use perches. You need to wash them thoroughly, remove the bile, and remove the giblets. The fish is placed in a pan unpeeled, with scales. The scales from boiled fish are quickly and easily removed. You need to cook on low heat. When the lenses of the perch's eyes turn white, it means the fish is ready. Next, you need to season the broth with onions, peppers, bay leaves and other spices to taste.

https://www..com/watch?v=

Speaking of bile, I’ll write a few words about it.

How to remove the taste of bile in fish

Bile imparts bitterness to fish, so it is advisable to remove it before cooking fish.

• Carefully cut the fish so as not to cut its liver and gall bladder. To do this, place the fish on its side on the board, and the belly mode is not deep. Do not cut the fish in half, as this is more likely to damage the liver.
• If, nevertheless, bile spills, then you need to soak the fish in water, treat with salt, and then rinse in cold water. To remove bile, you can use regular table vinegar; apple cider vinegar is recommended. After cleaning, rinse the fish thoroughly, then coat the belly with vinegar, then rinse off the vinegar and soak the fish in cold water.
• If you detect the taste of bile in already cooked fish, it is recommended to season the dish with fresh, aromatic herbs (parsley, celery).

Fish is a very valuable and healthy food product. It contains many substances necessary for the human body. Fish dishes are easy to digest, go well with many types of side dishes, and are lower in calories compared to meat dishes.

Fish is especially useful for children and the elderly. But what should you do if, while cleaning fish, you inadvertently crushed the gallbladder or found yellow stains on the purchased fish that form when bile spills. After all, the dish can become bitter.

How to remove the taste of bile from fish?

You will need it

When you start processing caught or purchased fish, follow a few common rules. Clean it, cut off the head and tail fin with a small section of the carcass with a sharp knife, put it in a separate container (from these parts of the fish you can cook a good fish soup).

Remove the other fins, place the fish on its side on a cutting board and, using the tip of a knife, make a long, shallow cut starting from the anus.

Through this incision, carefully remove the entrails, being careful not to destroy either the gallbladder or the liver.

Use a very sharp knife, and try to make the cut really shallow, because in some species of fish the gall bladder is located close to the surface of the abdomen.

If you do damage the gallbladder, immediately cut out the area of ​​the carcass on which the bile has spilled, and rub the adjacent areas with small table salt. After this, carefully wash the fish in running cool water. For greater reliability, after removing the affected area, soak the fish in cool water for 1.5-2 hours, and then treat with salt and wash.

Have you found yellowish stains on the fish you purchased? In this case, use a sharp knife to cut off the affected areas and discard.

Thoroughly wash the carcass in running cool water, then treat with 9% table vinegar. Wash the fish again and place in a deep bowl or pan filled with water for 1.5-2 hours.

If you have vinegar with a milder taste and smell, for example, apple or rice, it is better to use it.

To remove the taste of bile in fish, you can also use lemon juice, but only if the yellowish stains are relatively small in size. If they have affected a fairly large surface of the fish, it is better to use vinegar, it is more reliable.

What if the corresponding bitter taste and nasty smell of bile are still felt in the finished fish dish? Then, the only method is to try to “mask” them by adding a fragrant side dish with a strong and persistent taste to the dish. Fresh herbs, such as leaf parsley, are best suited for this.

What to do if the gall bladder bursts in fish

Fish is a very valuable and necessary food product. It contains a huge amount of substances needed by the human body. Fish dishes are easy to digest, mix well with many types of side dishes, and have the least amount of calories compared to meat dishes.

Fish is especially useful for children and old people. But what should you do if, while cleaning the fish, you inadvertently crushed the gallbladder or found yellowish stains on the purchased fish that form when bile spills. After all, the dish can become bitter.

How to remove the taste of bile from fish?

https://www..com/watch?v=fc66rEiKMH0

Have you found yellowish stains on the fish you purchased? In this case, use a sharp knife to cut off the affected areas and discard.

Thoroughly wash the carcass in running cool water, then treat with 9% table vinegar. Wash the fish again and place in a deep bowl or pan filled with water for 1.5-2 hours.

If you have vinegar with a milder taste and smell, for example, apple or rice, it is better to use it.

Source: https://alfito.ru/pochemu-gorchit-ukha/

Little tricks

Sometimes you can correct the burnt taste with the help of cumin and other spices. This works especially well if your roast starts to burn, or you forget about the meat that was quietly stewing on the stove. Add a teaspoon of cumin, a little cayenne pepper, cinnamon on the tip of a knife and curry to the meat.

A couple of pieces of bacon can also correct the situation: the bacon absorbs the smoky aroma, and the dish turns out not only edible, but quite tasty. This way you can save meat dishes or sauces. But this method, of course, will not work for lemon pie.

To prevent anything from burning, use thick-bottomed pots and pans, and heat the pan thoroughly before putting food on it. Also, get a multicooker in your household. It’s very convenient to cook with it: you put the food in and forget it. The multicooker will signal itself when everything is ready. And never turn the heat on at full power.

What to do if the nuts are bitter - useful tips and life hacks on Nyamkin.ru

Nuts are not only tasty, but also very healthy. They contain many vitamins and minerals that have a positive effect on many organs, especially the brain.

But often there are fruits that not everyone agrees to eat because of the bitterness present in their taste.

Many of those who come across such nuts try to correct the problem by simply adding honey or, what is much worse, some other sweetener.

However, after such interference with the natural taste of nuts, the result is a completely different dish. It contains a lot of calories. And it will taste too sweet. If something artificial is used as a sweetener rather than honey, then the product will also be very dangerous to health.

Therefore, it is better to try to remove the bitterness in some other way. Fortunately, there are quite a few of them. The only difficulty you will have to face is the need to identify the reason why the nuts suddenly became bitter. If the cause is determined correctly, the situation can be corrected in just a few minutes.

Nuts may become bitter due to the following reasons.

Late harvest

If the fruits are picked from the tree before they have time to ripen, then most likely they will turn out to be bitter. This is due to the fact that there is a lot of iodine in the amniotic membrane of the nut. In this case, you can safely eat the fruits, having previously eliminated the bitterness using one of the methods that will be given below. At the same time, the beneficial properties of the product will be preserved.

Improper storage

Another reason for the appearance of bitterness is a violation of storage conditions. It is important that nuts are stored in a place where the humidity and temperature are suitable for them.

In addition, care must be taken to ensure that the air circulates well. The place should be cool enough. The nuts should not be exposed to direct sunlight.

Failure to comply with these conditions leads to spoilage of the fruit, and the kernels begin to taste bitter.

Incorrect transportation

Improper transportation of nuts can also cause a bitter taste.

Bitterness can come from either the surface film; or oil present in the kernels.

Film

If nuts that were collected quite recently are bitter, then it’s all in their shell. The bitterness is most pronounced in those nuts that belong to light varieties. If, when choosing, you have the opportunity to look at the nut kernels, then you should not neglect this. Preference should be given to those covered with a dark film. It tastes much less bitter.

Important! And although nuts with a bitter film may not taste pleasant, they are absolutely safe for health. You can safely eat them.

Oil

But often nuts become bitter not because of the film covering them, but because of the oil contained in the kernels. It, like any other oil, can go rancid. And this process happens much faster if storage conditions are not met. Walnut kernels are three-quarters oil. This is quite a high figure.

Therefore, the rancidity process occurs very quickly. The matter is complicated by the fact that it is not always possible to determine how fresh the kernel is by appearance. It will look the same as if it was just recently picked from the tree; The same is true if the oil has already become rancid.

But you can determine the cause of bitterness by taste. If the taste of spoiled oil is clearly present, then the nuts are not suitable for food. In addition, the rancidity process is often accompanied by mustiness. Over time, even visible signs may appear, namely traces of mold. It is better to get rid of such fruits as quickly as possible.

Important! Unlike the bitter film that coats nut kernels, rancid oil can be hazardous to health. It contains oxidized fatty acids. It is better to avoid eating such products.

Fortunately, there are ways to remove the bitterness and return the nuts to their true flavor. Let's look at some of them - those that, as practice shows, turn out to be the most effective. It should be said right away that these methods are applicable only if the cause of bitterness is the shell covering the kernel. It is known to become bitter if the nuts were collected too early.

The washing up

You can get rid of bitterness by simply washing the nuts. For this, ordinary water at a temperature of about 20 degrees is used.

1. First, the nuts are placed in a deep bowl and filled with water.
2. After thorough rinsing, the water needs to be changed.
3. Now the kernels are washed in new water.
4. Then the water is changed again.
5. These two stages - washing the nuts and changing the water - are repeated until, finally, the bitter film is eliminated.

Filling with hot water

Here's another fairly simple way to get rid of the bitter taste of nuts. Simply pour hot water over the kernels and wait 20 minutes. After this simple procedure, the bitter shell can be easily removed. If it doesn’t help, then perhaps you should wait a little longer - for example, 30 minutes.

Another method based on the use of water is to soak the bitter kernels for a long time. For this, cold water is used, the temperature of which is close to the solidification mark, that is, 0 degrees. And soaking lasts about 10 hours. You can soak it and leave it overnight so you don’t have to wait.

In the morning, all that remains is to drain the water and rinse the kernels a couple of times, just in case. The drained water will have a dark yellow color, but the kernels themselves will become much lighter than they were before soaking. In addition, they will be softer and more tender, resulting in a noticeably improved taste.

Use of sugar

Sugar, or rather its solution, will help return the pleasant taste to the nuts. You need to proceed as follows.

1. Sugar dissolves in hot water.
2. The nuclei are placed in the solution.
3. All this is placed on the stove and heated to 100 degrees. When the liquid begins to boil, it must be drained immediately.

Roasting

Another way to get rid of the bitter film is to roast the nuts. You can put them in the oven or in a frying pan. After heat treatment, the shell will peel off on its own.

Important! It is recommended to resort to a method such as frying only as a last resort. The fact is that as a result of such heat treatment, nuts will lose not only their bitter taste, but also many beneficial properties.

If the bitter taste of the nuts is felt, but there are no signs of mustiness, then you can try to improve their taste. And the best assistant in this matter will be ordinary water. You can simply soak the nuts in it. The duration of this procedure depends on the water temperature.

You can also prepare a sugar solution and boil the kernels in it. Another effective way is frying. But in this case, unfortunately, many useful properties will be lost. If the nuts are bitter because the oil they contain has become rancid, then, alas, the situation cannot be corrected. You should try to get rid of such nuts immediately.

Source: https://nyamkin.ru/advice/chto-delat-esli-orehi-gorkie

My ear is bitter, what should I do?

This fish soup recipe is considered a recipe for real fish soup, well, that’s how we consider it, i.e. in my social circles with fellow fishermen.

We use perches. You need to wash them thoroughly, remove the bile, and remove the giblets. The fish is placed in a pan unpeeled, with scales. The scales from boiled fish are quickly and easily removed. You need to cook on low heat. When the lenses of the perch's eyes turn white, it means the fish is ready.

Next, you need to season the broth with onions, peppers, bay leaves and other spices to taste. As soon as the soup boils after adding the spices, remove the fish from it into a separate plate. Now the fish soup can be served.

It is believed that if potatoes or millet are added to the broth, then it is no longer fish soup.

Speaking of bile, I’ll write a few words about it.

How to remove bitterness from fish soup: a step-by-step guide

• Number of servings: 1
• Cooking time: 20 minutes

How to remove bitterness from fish soup?

• 1 kg fish, 4 cloves garlic
• Allspice, salt
• Parsley, 2 onions
• Bay leaf
• Potato

Any fisherman doesn’t understand fishing without a delicious fish soup made from the fish he catches.

Fresh fish soup cooked over a fire or at home always turns out very tasty and rich. However, sometimes it can happen that the ear becomes bitter.

The issue may be that the fish for cooking was not properly cleaned, or the fish soup itself was not cooked correctly.

You should always cook fish soup according to the rules and then everything will be great. To avoid the question “how to remove bitterness from fish soup,” you need to clean the fish properly. First, the scales are cleaned off, the head and fins are cut off. Then the skin is removed and the belly is carefully opened.

It is better to do this with a sharp knife without penetrating deeply, so as not to damage the gallbladder, which gives bitterness. Then carefully remove all the entrails from the fish and rinse the stomach and all areas close to it with water. To be safe, you can sprinkle the insides of the fish with lemon. After this, the fish is placed in a pan and filled with cold water.

Coarsely chopped onion and parsley roots are also placed in the pan for flavor. 10 minutes before cooking, add pepper, salt and bay leaf to the broth. To make the broth light or transparent, add a little caviar to it. When the broth is ready, strain it and put it back on the fire.

Source: https://oz-neptun.ru/info/uha-gorchit-chto-delat/

How to save burnt meat?

Burnt meat is a culinary incident that can happen to anyone.
However, don't despair. But how to save burnt meat? If you act quickly and carefully, you can save burnt meat without damaging the finished dish. Take note of a few culinary life hacks that will help you save burnt meat.

Method No. 1

Cut off the burnt parts of the meat - this will remove the bitterness and unpleasant burning smell from the dish. Now cut it into thin slices or disassemble into fibers. Place in a saucepan or saucepan and fill with broth, tomato or any other sauce. Simmer the meat until cooked, adding spices, salt, black pepper, vegetables or cheese (optional).

Stewing in broth or sauce will restore the juiciness of the meat, and the finished dish will turn out no worse than what was originally planned. This meat can be eaten with vegetables or used as a meat gravy for any side dish.

Method No. 2

You can save burnt meat with vinegar and sugar. So, cut off the burnt pieces from the meat and cut it into small strips. Sprinkle with sugar, add a little vinegar (for example, apple cider vinegar), a little water and soy sauce, if desired, you can add your favorite spices, at least freshly ground black pepper.

The meat needs to be simmered for about 5-10 minutes - it will become more piquant and juicy. If you add a little starch, you will get Chinese-style meat in a thick, sweet and sour sauce.

Method No. 3

What to do if your stew or goulash is burnt? Firstly, if the meat goulash that you simmered over low heat has burnt, then you should pour it into a clean pan and return it to low heat.

Now your task is to mask the burnt taste in the dish. This is where spices come to the rescue. Try adding a teaspoon of cumin. It goes well with beef dishes, and its aroma will overcome the burnt taste. Hot cayenne pepper, a pinch of cinnamon or curry will also do the job well.

Method No. 4

To save burnt meat, add chopped smoked bacon to it. Its smoky aroma will hide traces of burnt food and even improve its taste and aroma, giving it a spicy “smoky” note.

Method No. 5

But what should you do if the outside of the beef steak is burnt, but the inside remains raw? The first thing to do to save burnt meat is to remove it from the pan and place it on a clean napkin. Assess the “scale of what happened”: will the steak be edible if you cut off the burnt crust? If so, feel free to cut and heat up a clean pan. First melt a slice of butter in it and place the steak without salt and pepper. Turn the steak over as soon as it “sets” on one side, making sure to generously baste it with oil. By the way, for more flavor, add crushed garlic and a few sprigs of rosemary to the pan. If you are cooking a thick bone-in steak, such as a Porterhouse steak, then keep the sear time to a minimum, it is better to bring it to the desired degree of frying in the oven.

How to save burnt meat: advice from T-Bone

To avoid having to save burnt meat, cook it in pans with a thick bottom and walls. If you fry meat in a frying pan, it is better to buy a cast iron grill pan.

Always heat the working surface of the frying pan well and do not skimp on oil.

How to remove bitterness and cloudiness from fish soup?

Sometimes, even if the technology is followed, fish soup becomes very bitter. There are several reasons for this, but the main one is the gills that the cook did not remove.

Everyone should know how to remove bitterness from fish soup, because this can happen even if the dish is prepared correctly. Chefs have a few tips to help prevent bad taste.

Real specialists know what to do to quickly correct the situation.

Proper fish processing

Ear soup from carp or any other species will not turn out tasty if you do not pay due attention to preparing the carcass. It is necessary to wash it thoroughly, remove the scales, remove the head and fins. The gills are the part that must be disposed of.

They are a filter that allows water with dirt and harmful substances to pass through it. This reason is the answer to the question why the first course with fish is bitter, but the eyes can also affect the quality.

They will give the soup an unpleasant taste and cloudiness, but how can I fix this?

In addition, you need to remove the skin from the carcass and remove all the insides, including the film. Only in this case can you expect that the fish soup will turn out delicious with a rich aroma of fish .

When cutting out giblets, you should be careful - puncturing the gall bladder will result in the dish being very bitter.

After removing the internal organs, you need to rinse the belly well under water and then sprinkle the fish with lemon juice.

In cases where the bubble bursts and bile spills, the carcass must be thoroughly processed. How to remove bitterness in this case? To do this, soak raw fish for 20-40 minutes in cold water, sprinkle with apple bite (or diluted regular one), leave for a few minutes and rinse again with cold water.

Sequencing

Chefs recommend placing fish in cold water and only then turning on the heat. You can immediately add the onion, whole carrot and parsley root to the pan.

Vegetables will add flavor, while removing the unpleasant smell of fish. The broth is boiled for about an hour, then the onions and carrots are removed and spices are added.

After another 5-7 minutes, the remaining ingredients should be placed in the container: sautéed vegetables, potatoes, cereals.

With all the ingredients, cook the fish soup for about 20-25 minutes without a lid. Only after turning off the heat can you cover the pan with a lid and leave for another 20-30 minutes so that the stew “reaches”.

Proper preparation of fish soup that will not taste bitter

recipes for fish soup and fish soups, but the main thing is not the ingredients, but the technology. By skipping one of the important steps, you can forget about the tasty and aromatic first course. This recipe requires:

• fresh fish - 1 kg;
• water - 2.5 l;
• onions - 2 pcs.;
• carrots - 1 pc.;
• garlic - 4 cloves;
• parsley root;
• bay leaves - 2-3 pcs.;
• allspice, salt - to taste.

You definitely need to decide in advance what kind of fish will be used for the fish soup, since some types do not combine with each other. The most suitable species are perch, ruffe or pike; you can even choose small specimens.

Crucian carp , roach and rudd are not the best choice, because they are less fatty and aromatic. Rinse the fish thoroughly with water and gut it, removing the gills and eyes.

It is permissible not to gut small carcasses, but it is better to clean them.

Place the prepared fish in a kettle (or pan), cover with cold water, add a whole onion and parsley roots. Cook over low heat, uncovered, for 40 to 60 minutes.

10-15 minutes before the end of time, add spices, salt, and bay leaves to the fish broth. The pulp should separate easily from the bones. Be sure to strain the broth to get rid of scales and seeds.

You need to remove the whole onion and parsley root from it - the ingredients have lost their flavor and are no longer needed.

Next, there is nothing difficult; the process is reminiscent of cooking ordinary soup. All that remains is to add coarsely chopped onion and carrot slices and cook for another 15 minutes. After turning off the heat, add finely chopped garlic cloves and cover with a lid. Leave it for 20 minutes so that the soup becomes more flavorful, and only then serve.

Ways to get rid of bitterness and cloudiness

Unfortunately, even if you follow the rules of cleaning and cutting, the fish soup still turns out imperfect.

If the soup is not very bitter (there is a slight aftertaste), then you can add a little lemon juice to the stew.

It neutralizes bitterness and also gives the first dish a rich aroma and sourness. You usually add the juice of half a lemon to the pan, and then let the broth sit for 15-20 minutes.

Cooked fish soup made from bile-flavored fish can be saved. To do this, it is recommended to add aromatic fresh herbs, such as parsley, to the stew.

You can’t add a lot of spices, as they will only emphasize the bitterness. There is another way - put scalded onions into the pan.

Bring the stew to a boil, remove from heat and leave the onion for 5-10 minutes so that does not become bitter .

Bitterness in the ear is not the only problem that can arise when cooking. Much more often the broth takes on an unsightly hue with cloudiness.

It is quite easy to lighten it with 50 g of pressed or black granular caviar.

It should be ground in a mortar and mixed with a glass of cold water (you should get an almost homogeneous liquid), pour half of it into the broth in a thin stream. After boiling, pour in the remaining mixture, stirring the stew.

Many people believe that vodka makes the broth clear. However, alcohol is poured into the ear in order to make it richer and tastier. If a dish is prepared on the banks of a river, where it is not possible to use clean water, then vodka acts as a disinfectant.

Adding eggshells will create a clear broth. Before adding vegetables, you need to strain it. Over-salted soup can be easily saved with sugar. Place a piece of refined sugar on a spoon and lower it into the broth until the sugar begins to melt.

Boiled greens look ugly and have no value, so add parsley, dill or basil before serving.

For thickness, it is often recommended to use flour, but it should first be fried in a dry frying pan, otherwise lumps will form.

Cooking time for river fish

The taste of the fish soup is reflected in the cooking technology, so you need to strictly observe the cooking time. Cooking times for different dishes are shown in the table.

Fish soups, including creamy or cheese soups, are considered easy to prepare, but problems often arise. A common phenomenon is that the stew has a bitter taste. You can get rid of it with lemon juice, onions or parsley. Chefs still advise cutting carcasses correctly to prevent bitterness.

You can ask your question to our author:

Source: https://CatFishing.ru/rybnye-blyuda/kak-ubrat-gorech-s-ukhi-rybnoi/

How to get rid of the burnt taste of different foods

To save burnt food, there is even a whole list of necessary products that can be used in a given situation.

It includes:

• table vinegar
• citrus peels
• chocolate (preferably dark)
• fresh bread - crust
• sugar
• powdered sugar with cinnamon
• chocolate glaze
• milk
• cream
• sour cream
• butter
• seasonings

Most often, housewives' milk burns. Moreover, such a nuisance can happen even to a fairly experienced woman. At the same time, there are quite a few ways to eliminate this nuisance. For example, you can strain the milk through cheesecloth several times, each time taking a new one or rinsing it thoroughly after each transfusion under running water. Another method involves fairly prompt action. If the milk is burnt, immediately pour it into another container - preferably a pan. Place it in a basin filled with cold water. Salt the milk itself a little and mix well. To make the effect more noticeable, you can cover the container with a napkin soaked in a weak solution of vinegar.

If the milk you burned was fatty, try simply diluting it with water first. See how much the rancid taste will decrease from this procedure

Following milk in the ranking is porridge. If this breakfast dish has stuck to the bottom of the pan, place it in cold water and start transferring the porridge (the unspoiled part of it) to another pan. Then add a little warm milk, add salt and cook again, only on low heat. You can get rid of the burnt taste of cooked rice by simply adding a crust of bread to the cereal. Cover the pan with a lid and leave for 30 minutes.

You can save burnt pasta in exactly the same way - transfer it to another container, fill it with water and bring it to readiness.

Often, when frying, a product such as meat suffers. As soon as you feel that it is slightly burnt, immediately transfer it to another clean bowl and continue cooking, but at lower heat. If only the crust is damaged, it can be carefully cut off with a knife. The pan on which you place this piece of meat must be clean, otherwise everything will start to burn again. And the burnt taste in already used oil lasts an order of magnitude longer.

Of course, if the meat is too burnt, it is better to throw it away. Saving and eating such a product is impossible and is fraught with health problems.

You can also try to save burnt meat with sauce. To do this, cut off the burnt crust, place the meat in a clean frying pan, add water or, if available, broth. Add aromatic seasonings to suit your taste. Boil everything over full heat for about 3 minutes. At the end add a piece of butter. Mix the broth thoroughly so that its consistency becomes as homogeneous as possible. Serve it with meat as a sauce.

Burnt pies and biscuits are not a death sentence. Carefully scrape off the burnt crust with a knife and decorate the product on this side with cream and other toppings. You can add powdered sugar mixed with cinnamon. Alternatively, chocolate glaze helps get rid of the burning smell.

Perhaps this has happened to you: you were cooking or baking something, got distracted, forgot to turn off the oven, or set the wrong temperature. Unfortunately, your dish burned and the burning smell spread throughout the house, getting into every crevice and reminding you of the failed dish. Luckily, this odor can be removed fairly easily with a few household items. After reading this article, you will learn how to remove the smell of burnt food. In addition, you will learn how to prepare solutions that are an effective means of combating the unpleasant smell of burning. Moreover, you can make your own air freshener that will fill your home with a pleasant aroma.