1. Milk semolina soup
Ingredients: semolina, pasteurized milk, chicken egg, butter, sugar, water, salt.
Cooking method. Mix milk and water, put on fire, bring to a boil, add salt and sugar. Pour the sifted semolina, stirring, in a thin stream into a mixture of milk and water, cook for 10-15 minutes until tender. Pour the egg-milk mixture into the finished soup. Before use, add oil to the soup.
2. Rice soup with potatoes and carrots
Ingredients: rice, potatoes, pasteurized milk, water, butter, sour cream, chicken egg, salt.
Cooking method. Rice pour hot water, cook for 60 minutes, wipe through a sieve. Boil carrots, wipe. Add hot milk, prepared potatoes and carrots, salt to the broth and bring to a boil. Fill the soup with the egg-milk mixture.
Technology for preparing egg-milk mixture: Add the egg to the hot milk and beat lightly.
3. Pureed oatmeal milk soup
Ingredients: oatmeal, pasteurized milk, chicken egg, sugar, salt, water, butter.
Cooking method. Boil oatmeal until fully cooked and rub together with liquid. Salt the resulting broth, add sugar and hot milk, bring to a boil, remove from heat. Season the soup with the egg-milk mixture.
Technology for preparing egg-milk mixture: Add the egg to the hot milk and beat lightly.
4. Cauliflower soup
Ingredients:cauliflower, pasteurized cow's milk, water for vegetable broth, wheat flour, chicken egg, butter, parsley.
Cooking method. Boil the cabbage until tender in water and rub. Separately, prepare the egg-milk mixture and white sauce. Add the sauce to the vegetable broth with mashed cabbage, salt and bring to a boil. Then remove from heat and season the soup with egg-milk mixture, butter, parsley.
Technology for preparing egg-milk mixture: Add the egg to the hot milk and beat lightly.
5. Vegetarian vermicelli soup
Ingredients: vegetable broth, carrots, parsley root, butter, potatoes, vermicelli, sour cream 20% fat, parsley, salt.
Cooking method. Chop carrots and parsley root, sauté in a small amount of vegetable broth, adding oil. Finely chop potatoes. Dip vegetables and potatoes into vegetable broth, salt, cook until tender. Separately, boil the vermicelli, drain the water, combine with vegetable broth, bring to a boil. Before use, season the soup with sour cream.
6. Vegetarian rice soup with vegetables
Ingredients: rice; carrots, potatoes, parsley root and parsley, tomatoes, butter, vegetable broth, low-fat sour cream, salt.
Cooking method. Finely chop the carrots and parsley root and sauté in a small amount of vegetable broth, adding oil. Add rice to hot vegetable broth, bring to a boil and cook for about 30 minutes. Next, add browned carrots and parsley, tomatoes and finely chopped potatoes to the boiling broth, cook for another 10-15 minutes until tender. Before serving, season with sour cream, sprinkle with parsley.
7. Vegetarian potato soup
Ingredients: vegetable broth, carrots, potatoes, onion, tomatoes, parsley root and parsley, butter, low-fat sour cream, salt.
Cooking method. Finely chop carrots, onions, parsley root and sauté in a small amount of vegetable broth (or water), adding oil. Pour the carrots, onions and parsley prepared in this way with vegetable broth and bring to a boil, then salt, add finely chopped potatoes and tomatoes, cook for 15–20 minutes until tender. Before serving, sprinkle with parsley (you can use dill), season with sour cream.
8. Mucous barley soup with milk and egg
Ingredients: pearl barley, pasteurized milk, butter, egg white, sugar, water.
Cooking method. Pour pearl barley with cold water and cook under a lid over low heat for at least 2.5-3 hours. Then wipe the resulting mass through a sieve along with the liquid, bring to a boil again and strain. Season the soup with a mixture of warmed milk and raw egg white(no yolk!), add sugar. Before serving, add butter to the soup.
9. Boiled beef
Ingredients: beef without fat and tendons (tenderloin), carrots, parsley root, onions, salt.
Cooking method. Cut the meat into large pieces and dip in cold water, cover the pan (stewpan) with a lid, bring to a boil and remove the foam from the surface of the broth. Then cook on low heat for 2-2.5 hours. At the end of cooking, cut the meat into portions and heat it again in the broth.
10. Boiled meat dumplings from beef
Ingredients: beef, pasteurized milk, wheat flour, chicken egg, butter, salt.
Cooking method. Pass the beef through a fine meat grinder 2-3 times, season with salt. Prepare a white sauce, cool and, stirring continuously, add to the prepared minced meat. Then add the egg to the minced meat, mix well. Form a false quenelles from minced meat - round small balls. Moisten the saucepan with water, put the quenelles in it, pour warm water, bring to a boil and steam or simmer until tender (the quenelles should float). Drizzle quenelles with oil before serving.
Technology of preparation of white (milk) sauce: dried in a frying pan wheat flour pour hot milk in a thin stream, stirring until homogeneous mass.
11. Meatloaf stuffed with scrambled eggs
Ingredients: beef, wheat bread, pasteurized milk, water, chicken egg, butter, salt.
Cooking method. Pass the beef twice through a meat grinder, mix with bread soaked in water and squeezed out, pass through a meat grinder again, add salt, mix well. Prepare a steam omelet from milk and eggs, cool. Put the prepared minced meat in a thin layer on a cloth moistened with water, put an omelet in the middle, roll the minced meat in the form of a roll, put it on a baking sheet moistened with water, and steam or cook in water. Drizzle with oil before serving.
12. Steam meatballs
Ingredients: beef without fat and tendons (tenderloin), rice, butter, chicken egg.
Cooking method. Pass the meat through the fine mesh of the meat grinder 2-3 times. Cook viscous porridge from rice in water and cool. Combine porridge with meat, pass the resulting mass through a meat grinder twice more, add pre-melted butter to the resulting mixture. Form meatballs, fill them with water, boil for 5-10 minutes. Serve with butter.
13. Steam meat pudding
Ingredients: beef without fat and tendons (tenderloin), semolina, butter, chicken egg.
Cooking method. Boil the meat, then pass through the meat grinder twice. Boil porridge from semolina in water. Combine the meat with porridge, add raw egg yolk and whipped protein to the mixture, then carefully mix everything, put it in a greased frying pan, level the top and bring the pudding to readiness for a couple. Serve with butter.
14. Steam potato croquettes in an omelette
Ingredients: beef tenderloin, potatoes, butter, chicken egg, pasteurized milk.
Cooking method. Boil beef in water without salt, pass through a meat grinder. Boil potatoes and rub through a sieve. IN mashed potatoes add milk and butter, mix the mass and make cakes from it, on which put the prepared meat. Form croquettes. Place the croquettes in a greased frying pan, pour over the egg-milk mixture and steam until tender. Serve with butter.
Technology for preparing egg-milk mixture: Add the egg to the hot milk and beat lightly.
15. Cod fillet baked in milk sauce
Ingredients: cod fillet, wheat flour, pasteurized cow's milk, butter, salt.
Cooking method. Leave the fillet in water for 10-15 minutes. Then put the prepared pieces of fish on a baking sheet, pour over the sauce, drizzle with oil and bake in the oven.
Technology of preparation of white (milk) sauce: pour hot milk in a thin stream into the wheat flour dried in a pan, stirring until a homogeneous mass is obtained.
16. Fillet sea bass boiled
Ingredients: sea bass fillet, onion, salt, butter.
Cooking method. Onion and carrot cut into strips. Put the fillet on a baking sheet, pour hot water, add carrots and onions, salt, cook until tender over low heat for 10-15 minutes. Serve with butter.
17. Pike perch quenelles
Ingredients: pikeperch carcass, white wheat bread, butter, cream.
Cooking method. Prepare the fish by removing the scales, head and entrails, rinse, remove the bones, cut into pieces. Prepare minced meat from fish, bread and cream and carefully beat it out. Form quenelles, put them on a greased frying pan, cover with cold water, bring to a boil, cook at a low boil for 5 minutes. Serve with butter.
18. Steamed pikeperch fillet soufflé
Ingredients: pike perch, butter, wheat flour, chicken egg, pasteurized milk.
Cooking method. Gut the fish, cut it in half, boil one half, cool it and pass it through a fine meat grinder grate twice along with the rest of the fish. Then prepare a thick white sauce, add it to minced fish, add raw egg yolk and pre-melted butter. Stir the resulting mixture thoroughly, add whipped protein into it, put in a greased container and bring to readiness for a couple. Serve with butter.
Technology of preparation of white (milk) sauce: pour hot milk in a thin stream into the wheat flour dried in a pan, stirring until a homogeneous mass is obtained.
19. Buckwheat viscous milk porridge, pureed
Ingredients: buckwheat, pasteurized milk, butter, salt.
Cooking method. Dilute the milk with boiled water, bring to a boil, salt, pour in the grits, then reduce the heat to a minimum and bring the grits to readiness. Wipe the viscous hot porridge and heat it at 80 ° C. Serve with butter.
20. Mashed potatoes
Ingredients: potatoes, pasteurized milk, butter, salt.
Cooking method. Boil potatoes in salted water until tender, drain. Peel potatoes, pour hot boiled milk into it, mix until smooth. Serve with butter.
21. Curd pudding
Ingredients: semi-fat non-acid cottage cheese, semolina or wheat groats, chicken eggs, pasteurized milk, low-fat sour cream, butter.
Cooking method. Add milk and egg yolk to the grated cottage cheese, then, stirring, add semolina, and mix everything thoroughly. Beat the egg whites separately thick foam, the resulting foam, while stirring, add to curd mass. Put the mass on a greased baking sheet, smooth and apply sour cream on the surface. Bake in the oven. Drizzle with sour cream before serving.
Ingredients: apples, carrots, pasteurized milk, semolina, chicken egg, butter, sour cream.
Cooking method. Grate carrots, boil in a small amount of water until half cooked, add apples cut into pieces (without peel) and wipe. Dilute the resulting mass with milk, salt, bring to a boil, add semolina to it and, stirring, cook for 10 minutes. Then cool the mass slightly and add the egg yolk to it. Separately, beat the whites to a thick foam, add them to the carrot mass while stirring. Put the soufflé in a greased form and bake in the cabinet or steam.
23. curd cream
Ingredients: low-fat cottage cheese, butter, chicken egg, sour cream, pasteurized milk, sugar, vanillin to taste.
Cooking method. Wipe the curd. Separate the yolk, pour it into a separate container, add sugar and grind it, add milk to the resulting mass, put on fire and, stirring, heat, but do not bring to a boil. Cool the heated mass, add cottage cheese, butter, vanillin and sour cream to it. The resulting mass is thoroughly mixed again, put on a prepared dish. Sprinkle powdered sugar on the surface of the cream.
24. Cottage cheese soufflé with cookies
Ingredients: fresh non-acidic non-fat cottage cheese, sugar, non-sweet non-sweet cookies, chicken egg, pasteurized milk, butter, low-fat sour cream.
Cooking method. Finely crush the cookies and mix with sugar, add milk, let soak for 15 minutes. Wipe the cottage cheese, separate the egg yolk from the protein, melt the butter, beat the protein. Combine the mass of cookies with the yolk, mashed cottage cheese, melted butter, whipped protein. Transfer the soufflé to a greased form, smooth the top and steam. Drizzle with sour cream before serving.
25. Homemade cottage cheese
Ingredients: pasteurized milk.
Cooking method. Place a metal container with milk in a wide saucepan with water. Water should reach half the height of the container. When the milk boils, reduce the heat to a minimum and simmer the milk in a water bath until it curdles to a curd state. Cool and strain through a sieve.
Cottage cheese can also be prepared using kefir: bring 500 ml of milk to a boil and add 200 ml of kefir to it.
26. Rice milk viscous porridge
Ingredients: rice, pasteurized milk, butter, salt.
Cooking method. Pour the rice into boiling water, then reduce the heat and wait for it to thicken, pour in the boiling milk, salt, mix thoroughly and close the lid. Bring the porridge over low heat to readiness. Serve with butter.
27. Buckwheat milk viscous porridge
Ingredients: buckwheat, pasteurized milk, butter, water, salt.
Cooking method. Combine milk with water, bring to a boil and add buckwheat, salt and cook covered over low heat until tender. Wipe the hot porridge and heat it up again to 80 ° C in a water bath. Serve with butter.
28. Steamed semolina soufflé
Ingredients: semolina, pasteurized milk, butter, sugar, chicken egg.
Cooking method. Combine milk with water, bring to a boil, add cereal, reduce heat and boil for another 10 minutes. Separate the protein from the yolk, beat the protein. Remove the porridge from the heat, add the yolk, sugar and butter, mix everything thoroughly, then add the whipped protein. Put the soufflé in a greased form and steam
29. Mixed vegetable puree
Ingredients: cauliflower, carrots, green pea, green beans, pasteurized milk, butter, sugar.
Cooking method. Vegetables, except carrots, boil in water. Stew carrots in a little milk. Combine boiled vegetables and stewed carrots and pass through a meat grinder using a fine grate. Pour hot milk and butter into the resulting mass, mix thoroughly, add sugar. Serve with butter.
30. Rice roll with fruits
Ingredients: rice, pasteurized milk, chicken egg, butter, sugar, dried apricots, apples.
Cooking method. Rinse, dry and grind the rice in a coffee mill. Combine milk with water, add ground rice and cook porridge, add sugar, egg and butter to it, mix thoroughly and cool at room temperature. Then spread the porridge on gauze moistened with water with a layer 1 cm thick. Thinly chop apples and dried apricots and put them in the middle of the rice cake, then roll them up, put them on a baking sheet or frying pan, previously greased with oil, and steam. Serve with butter.
31. Steam omelette
Ingredients: chicken eggs, pasteurized milk, salt, butter.
Cooking method. Combine milk and eggs in a container, salt, mix well. Grease a baking sheet with oil, pour the prepared mixture into it, steam it. Serve with melted butter.
32. Omelet in white sauce
Ingredients: pasteurized milk, butter, chicken eggs, wheat flour.
Cooking method. Introduce eggs into milk, beat slightly, pour the mixture into a frying pan, greased with oil, steam, cool and chop. Add the chopped omelet and butter to the thick white sauce.
Technology of preparation of white (milk) sauce: pour hot milk in a thin stream into the wheat flour dried in a pan, stirring until a homogeneous mass is obtained.
33. Snowballs with fruit sauce
Ingredients: egg white, strawberries, sugar, potato flour, vanilla to taste.
Cooking method. Beat the egg white into a thick foam and, without stopping the process, add sugar and vanilla. Bring the water to a boil in a saucepan, reduce the heat to a minimum, and add beaten egg whites to the boiling water with a tablespoon. After 3 minutes, turn the snowballs over, close the pan with a lid, remove from heat. After 5 minutes, transfer the snowballs to a sieve with a slotted spoon, wait for the water to drain. Prepare strawberry jelly from strawberries, sugar and flour. Put the finished snowballs on a dish and pour over them with jelly.
Kissel preparation technology: dilute potato flour with cold water to a liquid state, add sugar and mashed strawberries. Put on fire and stir vigorously until the liquid boils. Leave to brew under the lid to enhance the strawberry flavor.
34. Carrot juice with cream
Ingredients: carrots, cream, water.
Cooking method. Grate carrots on a fine grater. Pour boiled cold water into it, mix well, squeeze through cheesecloth and combine with cream.
Soups are included in almost all diet menus as a first course. Below are briefly reviewed technologies for the preparation of dietary soups.
Specific recipes for soups for the corresponding Pevzner numbered diet tables are given in the Recipes section.
slime soup
Mucous soups are called soups that do not contain extractive substances of meat, fish, mushrooms, vegetables. Mucous soups do not contain dietary fiber.
Mucous soups are included in the menu of diets that maximally spare the gastrointestinal tract mechanically and chemically - these are diet tables №№ 0, 4 (using secondary broth), No. 1a, 1b(mucous soups are prepared with the addition of milk).
How to cook slimy soup. Groats are moved, washed (except for semolina and ground), poured into boiling water, boiled until tender. Semolina cook for 10-15 minutes, rice - up to 50 minutes. The finished broth is filtered through a sieve, but the cereal is not rubbed. Ready mucous broth is boiled. To improve taste and appearance slimy soup, an egg-milk mixture is added to it.
How to prepare egg and milk mixture. Thoroughly stir the yolks, whisked with hot milk or cream. Pour the mixture into the soup, add sugar, salt if necessary, stir. Mucus soup with the addition of milk and egg mixture can be heated, but not boiled, as flaking will occur due to the folding of the egg white. Butter is added to the finished slimy soup.
mashed soup
The mashed soup is prepared similarly to the mucous one, with the only difference being that after straining the mucus, the grits are rubbed through a sieve. Pureed soup is on the menu of less sparing diets and has a higher nutritional value.
Puree Soup
Puree soup is prepared from meat, cereals, vegetables, fish, is well absorbed by the body and has a delicate texture.
Puree-like soups are part of dietary tables with mechanical sparing - No. 1b, 4b, 5a, 5p, 13.
How to cook puree soup. Pass 2-3 times through a meat grinder with a frequent grate (can be rubbed through a sieve) boiled or vegetable stew. Add milk sauce or thick cereal broth to create an even consistency. Fill the soup with milky egg mixture, sour cream or butter.
Puree soup made from vegetables is fortified with juices from carrots, tomatoes, yeast drink, bran broth. Before serving, the finished soup is sprinkled with chopped herbs.
Milk soup
Milk soup is a highly nutritious product, well absorbed by the body, improves liver function and weakly excites gastric secretion.
Milk soups are included in the menu of diet tables Nos. 1, 5a, 5, 11, 12, 13, 15.
For the preparation of milk soup, cereals, pasta, carrots, pumpkin, cauliflower are used. Pasta, millet, rice, pearl barley, oatmeal are pre-boiled for several minutes in boiling water. The milk soup itself is simmered over low heat so that the milk does not burn.
Vegetarian soup
Vegetarian soup is prepared on vegetable broths, which contain nitrogen-free extractive substances that contribute to the active excitation of gastric secretion.
Vegetarian soups are included in the menu of diet tables Nos. 1, 2, 5a, 5, 7, 8, 9, 10, 11, 12, 13, 15.
How to cook vegetarian soup. First, prepare a vegetable broth. Vegetables are peeled, washed twice in running water, dipped in boiling water, simmered until cooked, after which the broth is filtered. Filling vegetarian soups are recommended for patients who are contraindicated in the extractives of meat and fish. To improve the taste of vegetables, they are sautéed (lightly fried or stewed with butter), if there are no contraindications. For diet tables №№ 5, 7, 10 vegetables are stewed in a small amount of vegetable broth. Vegetarian soup is not cooked for long, because prolonged boiling destroys the taste, appearance of dishes and vitamin composition. Ready soup should be infused for 15-20 minutes. Oil is added to the pot before serving the soup.
Vegetarian borscht and cabbage soup are cooked on a vegetable broth.
How to cook beetroot broth. Peel red beets, rinse, finely chop or grate, pour double the amount of hot vegetable broth in relation to vegetables. Add vinegar, bring to a boil and leave on the edge of the stove for half an hour, then strain and add to the finished borscht. Ready meal dressed with butter, sour cream, finely chopped herbs.
Soup with meat broth
Soup on meat broth contains extract substances that increase the secretory function of the stomach.
Pureed soups in meat broth are included in the menu of therapeutic diets №№ 4b, 13; unworn - Nos. 2, 3, 4c, 11, 15. Mucus soup on meat broth is included in the diet menu №4 . Meat soups for diets Nos. 3, 4, 4b cooked in a secondary broth.
Meat broth is used to prepare transparent and dressing soups with cereals, vegetables, cabbage soup, pickles, borscht.
How to cook soup with meat broth. The method of preparation is similar to soups on vegetable broth. To prepare bone broth, chopped beef bones are taken (veal and pork bones are pre-fried in the oven to improve the taste of the broth). The bones are placed in cold water, brought to a boil and simmered for 4 hours. As fat forms on the surface of the broth, it must be skimmed off. 1 hour before the end of the cooking process, roots and onions are added to the broth. Ready broth is filtered. Meat and bone broth is cooked in the same way - bones are boiled for 3 hours, then meat is added and everything is cooked for another 1.5 hours.
Soup with fish broth
Soups in fish broth are prepared as dressing soups.
Fish broth is prepared on twice washed in running water fish heads without gills, fish eyes, their bones, fins, skin. All this is cooked together with the roots over low heat under a closed lid for 1 hour. During cooking, it is necessary to remove scale and fat from the surface of the broth. You can also use the broth after cooking the fish itself.
Fish broth is used in the preparation of clear, puree, dressing soups.
To prepare a clear soup, fish caviar is used. For 1 portion of the broth, 10 grams of carefully ground fish caviar is taken, which is first mixed with a small amount of water, and then with 50 ml of water. The resulting mass is poured into the hot broth, salt is added, boiled for half an hour over low heat and filtered again.
Soup with mushroom broth
Soups on mushroom broth contain extractive substances, increasing the secretory function of the stomach and improve appetite. These soups are contraindicated in diseases of the liver, gallbladder, stomach, pancreas, intestines, kidneys, cardiovascular system.
Mushroom soups are included in the menu of diet tables №№ 11,12,15 . For a diet table №2 only mushroom broth without mushrooms is allowed.
How to cook mushroom broth. Mushroom broth is prepared from dried porcini mushrooms, which are washed with warm water and soaked in cold water for 2-3 hours. After that, in the same water, the mushrooms are boiled until tender. The finished broth is filtered, cooked mushrooms are added, with the exception of dietary table No. 2.
Fruit and berry soup
Fruit and berry soup is prepared from fresh, dried, canned fruits and berries with the addition of rice, noodles, vermicelli, rice pudding.
How to cook fruit and berry decoction. Fruit and berry decoction used to make soup is prepared from dried fruits and berries, which are previously washed twice in running water, then poured with water and boiled over low heat with the lid closed until tender. Sugar is added to the already prepared broth.
Green cabbage soup
How to cook green soup. The sorrel moves, is washed. Onions and carrots are cut into small cubes, fried with butter, flour is added and frying continues for 1-2 minutes. After that, meat or vegetable broth, chopped potatoes are added. All this is cooked. Salt and sorrel are added 10-15 minutes before readiness. Shchi is served on the table with sour cream.
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Creams are prepared from thick (containing at least 20% fat) cream, eggs, milk, sugar, fruit and berry puree and gelatin, as well as various flavoring and aromatic products.
Creams are prepared as follows: chilled cream is thoroughly whipped, at the same time an egg-milk mixture is prepared, into which flavoring and flavoring substances are introduced (depending on the name of the cream), dissolved gelatin, the mixture is combined with whipped cream, poured into molds and cooled.
Cream intended for making cream is pre-filtered, and then poured into a confectionery kettle or other clean chilled dish, filling it 1/3 of the volume. Place the dishes on ice or in a cold room and whip the cream until a thick fluffy foam forms (whipped cream should hold well on a confectionery broom).
For greater stability, a small amount of powdered sugar is added to whipped cream.
Whipping cream should be just before preparing the cream, as otherwise they lose their splendor and form sediment.
To prepare the egg-milk mixture, the eggs are ground with sugar, combined with boiled milk and, stirring continuously, the mixture is heated to 70-80 °.
Pre-soaked and then squeezed gelatin is placed in the prepared mixture, allowed to dissolve, after which the mixture is filtered, cooled to 25-30 ° and, in accordance with what kind of cream needs to be prepared, additional flavoring and flavoring products are introduced into it: vanillin, liquor, cocoa, coffee, roasted nuts, etc.
The prepared mixture is poured into whipped cream with continuous stirring, the cream is immediately poured into molds, which are then placed on ice or in a refrigerator.
The cream can be prepared without the egg-milk mixture. In this case, powdered sugar and the necessary flavoring and flavoring products are added to whipped cream, thoroughly mixed, the cream is poured into portioned dishes and cooled.
Immediately before serving, the molds with cream are dipped in hot water for a few seconds (about 70 degrees), then removed from the water, covered with a plate, turned upside down and, after shaking slightly, remove the mold.
The cream is served on dessert plates or in vases.
When serving, the cream is poured with fruit syrup or syrup with wine in the amount of 20-30 g per serving.
CREAM VANILLA (CREAM)
Soak gelatin in cold water. Strain the cream, cool and whip. To prepare the egg-milk mixture, beat the eggs into a saucepan or pan, grind thoroughly with sugar, and then combine with boiled milk and, stirring constantly, heat the mixture to 70-80 °. Squeeze out the soaked gelatin, add it to the prepared mixture, let it dissolve completely, then add vanillin or vanilla finely chopped and well ground with sugar, mix thoroughly, strain and cool the mixture to 25-30 °.
Combine the whipped cream with the egg-milk mixture, pour the cream into molds and cool. Drizzle with wine syrup when serving.
Cream 50, sugar 15, milk 20, eggs 15, gelatin 2, vanillin 0.05 or vanilla 1/10 sticks; for syrup: wine 5, sugar 10, water 15.
CREAM STRAWBERRY
Sort the strawberries, rinse with cold water, and then wipe through a hair sieve. Put the resulting puree in porcelain or faience dishes and put in the cold.
Combine whipped cream with pureed strawberries, stir well, then pour in the cooled egg-milk mixture with gelatin with continuous stirring, quickly pour the cream into molds and place in a refrigerator.
Cream from others fresh berries(raspberries or black currants) are prepared in the same way.
When serving, pour over the cream with berry syrup.
To prepare the syrup, wipe the prepared berries, add to the hot sugar syrup and cool.
Strawberries 12, cream 40, sugar 15, milk 20, eggs 9, gelatin 2; for syrup: wine 5, sugar 10, water 15.
CREAM COFFEE
Combine the whipped cream with the egg-milk mixture, which is prepared as follows. Mix egg yolks thoroughly with sugar. Add strong natural coffee, heated to a boil, into milk, strain and then, stirring with a wooden paddle, pour into the yolks pounded with sugar.
In the future, prepare the egg-milk mixture and cream in the same way as in the manufacture of vanilla cream (cream).
Cream 50, sugar 15, milk 20, eggs 9, gelatin 2, vanillin 0.05 or vanilla 1/10 sticks, ground coffee 5.
CREAM CHOCOLATE
Chocolate cream is prepared in the same way as coffee cream, replacing coffee with chocolate or cocoa powder.
Cream 50, sugar 15, milk 20, eggs 9, gelatin 2, vanillin 0.05 or vanilla 1/10 sticks, cocoa powder 3 or chocolate 5.
CREAM NUT
Hazelnut cream is prepared in basically the same way as other creams with whipped cream. Walnuts peel, pour on a baking sheet or pan and lightly dry in an oven, stirring occasionally. After that, free the nuts from the shell, finely chop, and then carefully grind in a mortar and mix with granulated sugar or powdered sugar.
Combine the prepared nuts with whipped cream and eggs pounded with sugar, pour the nut cream into molds, then cool well.
To improve the quality of the cream, nuts should be caramelized beforehand. Pour the prepared nuts into a cast-iron pan, add sugar slightly moistened with water (about 5 g of sugar per 20 g of nuts) and heat, stirring constantly. Grind the nuts prepared in this way and add to the cream.
Cream 45, sugar 15, milk 20, eggs 9, walnuts (kernel) 5, gelatin 2.
CREAM WITH BISCUITS AND RAISINS
Sort the raisins, rinse with warm water, put in a bowl, pour hot water and boil for 5 minutes, then put on a sieve and dry.
Cut the finished biscuit into small cubes.
Combine the prepared products with vanilla (butter) cream, put finely chopped vanilla, pounded with sugar, stir, pour into molds and cool.
This product can also be prepared in another way: cut the biscuit into thin slices, put them on the bottom of the mold and pour over the cream mixed with raisins.
Before serving, carefully remove the cream from the molds and pour over the syrup with wine.
Cream 50, sugar 15, milk 20, eggs 9, gelatin 2, vanilla g / 10 sticks, ready-made biscuit 10, raisins 10; for syrup: sugar 10, wine 5, water 15.
CREAM WITH MERENGUE
In cream (500 g), whipped into a thick foam, add powdered sugar (100 g), cherry liqueur(50 g), vanillin to taste and 4 meringue cakes, crumbled into large pieces; put everything in a mold and freeze for two hours. Transfer the finished cream to a dish, pour the sauce of grated fresh strawberries or raspberries (250 g) with sugar (80 g).
VANILLA CREAM FROM SOUR CREAM
This cream is prepared from sour cream of the highest and 1st grades, with a fat content of at least 30%.
Strain sour cream through cheesecloth into a confectionery pot and refrigerate. At the same time, prepare the egg-milk mixture with gelatin and add vanillin to it. Beat the chilled sour cream with a pastry whisk until a thick mass is formed and, with continuous stirring, pour the egg-milk mixture into it.
The prepared cream is immediately poured into molds and cooled.
Cream vanilla from sour cream, as well as from whipped cream, pour over when serving
fruit and berry syrup or syrup with dessert wine.
Sour cream 25, sugar 15, milk 50, eggs 9, gelatin 2, vanillin 0.05 or vanilla 1/10 sticks; for syrup: wine 5, sugar 10, water 15.
BABKA (CHARLOTTE) WITH WHIPPED CREAM
Pour a small amount of transparent fruit jelly into a special mold and let it harden in a thin layer. Cut the finished biscuit into cubes, the length of which should correspond to the height of the mold.
Carefully lay the biscuit pieces along the sides of the mold, fill the middle with vanilla (butter) cream and cool.
Before serving, immerse the form for a few seconds in warm water, put the grandmother on a vase and decorate with fruits, which are poured over with a small amount of berry puree.
Serve the rest of the puree separately.
Cream 50, sugar 15, milk 20, eggs 9, gelatin 2.5, vanilla 1/10 sticks, ready-made biscuit 20, apples 40, apricots 20, cherries or cherries 20; for puree: raspberries 20, sugar 20, water 15.
Step 1: Prepare the egg and milk mixture.
Pour half of the milk indicated in the recipe into a small saucepan, put on a small fire, add lemon zest and cinnamon to your liking. Mix everything thoroughly, heat, but do not bring the milk to a boil. Then remove from heat and leave to cool until completely cooled.
Break the chicken eggs into a bowl, add sugar and rub the contents well. Then dilute the mixture with the remaining cold milk. Remove from the saucepan that has cooled, cinnamon and lemon zest. 
Now combine the milk with the egg mixture, mix everything thoroughly. Step 2: Prepare caramel.
On medium fire put a dry frying pan, pour 2 tablespoons of sugar into it, carefully stirring, heat until the sugar is completely melted. Then remove the pan from the heat and add 2 tablespoons of pure water to the caramel. Mix well. Step 3: Bake the flan.
Pour liquid caramel into the bottom of the baking dish, cool completely. Pour the egg-milk mixture over the hardened caramel. Now build water bath for baking. To do this, place the form with the flan in a tray with cold water. Preheat the oven well to temperature was 160 degrees. Place the tray together with the mold in the oven and bake for about 40 minutes. As soon as the egg-milk mixture is baked, covered with a light blush, remove the form from the oven. Refrigerate the flan directly in the mold. Step 4: Serve the classic flan.
It's best if you put the flan in the fridge, at least overnight, so that the caramel will soak it in and give it a nice creamy color. Use lemon or lemon juice as a garnish. orange peel. Enjoy your meal! When baking, the water in the tray and the egg-milk mixture itself should not boil, but only gradually warm up and harden in a timely manner.
Such a flan can also be prepared in portion molds in the same way.
You can also use a sprig of fresh and fragrant mint as a decoration for a classic flan.
Purpose - to study the effect of temperature and composition of egg-milk mixtures on the viscosity of systems, to show the effect of sucrose on the temperature of aggregation of egg proteins and egg-milk mixture.
Equipment, appliances and utensils: thermometer at 100 °C; water bath, glass beakers with a capacity of 100 ml - 3 pcs; test tubes with a capacity of 15 ml - 7 pcs, test tube stand, glass slides, microscope.
Object under study: chicken egg (raw), egg-milk mixture (chicken egg, milk, sugar).
Proteins under the influence of various physical and chemical factors lose their original (native) properties. Outwardly, this is expressed in their coagulation and precipitation (coagulation of milk albumin during boiling). Denaturation leads to the unfolding of the protein molecule, and it goes into a more or less disordered state.
For culinary processes, the thermal denaturation of proteins, which occurs in a certain temperature range, is of particular importance. Heating products to higher temperatures and increasing the duration of their heat treatment contribute to the enhancement of post-denaturation changes in the proteins contained in them.
The upper temperature limits of protein stability are of great practical importance in food preparation technology. Knowing these limits allows you to accurately determine to what temperature the product can be heated without allowing the denaturation of the proteins contained in it. The most thermostable proteins are milk and eggs. The consequence of denaturation is the aggregation of proteins, which leads to an increase in the viscosity of the solution, their gelation or the formation of a precipitate.
The temperature of protein denaturation rises in the presence of other, more thermostable proteins and some non-protein substances, such as sucrose. This property of proteins is used in technological processes when it is necessary to increase the temperature of the mixture during heat treatment (for example, for pasteurizing ice cream or preparing custards), preventing delamination or structure formation in the protein colloidal system.
This property of proteins is most clearly manifested during the heat treatment of eggs. Protein chicken egg begins to denature at 55 °C, the yolk and the mixture of protein with yolk - at 70 °C. Adding sucrose to the egg melange raises its denaturation temperature to 80...83 °C.
Work technique
Prepare the mixture in a glass: mix the egg white and yolk thoroughly until smooth. To 12 ml of the egg mixture, gradually add 60 ml of milk while stirring, mix well and pour the egg-milk mixture in half into two glasses. Add 20 g of sucrose to one glass and dissolve it.
Take 7 test tubes, number them. Pour 2 ml of the egg-milk mixture without sugar into 3 test tubes, pour the egg-milk mixture with sugar into 3 test tubes. Pour 2 ml of undiluted egg into the 7th tube. Lower the rack with test tubes into a water bath with a temperature of 45 ... 50 0 С. Fix the thermometer so that it does not touch the bottom of the water bath. The water in the bath should be above the liquid level in the test tubes. Heat the water in the “bath” to 70 0 C. Remove the test tube with the undiluted egg and the first pair of test tubes with the egg-milk mixture with and without sugar when the temperature reaches 70 0 C and cool quickly under running water. Remove the second pair of test tubes at 80 0 С, the third - at 90 0 С. Cool the test tubes quickly each time.
When characterizing the consistency, note the degree of uniformity, the degree of thickening, the type of clot, the possibility of stratification of the system with the release of water and fat. In a drop of the drug under a microscope, note the homogeneity or heterogeneity of the system, the size of the droplets of fat and protein flakes, draw in a notebook the appearance of the drug under the microscope. Record the results in a notebook (Table 3.1.)
Table 3.1 - The influence of sucrose on the denaturation of proteins in the egg-milk mixture
Make a conclusion:
1. about the effect of dilution on the temperature of egg coagulation;
2. on the effect of sucrose on the change in the consistency of egg-milk mixtures and their aggregation temperature.
Select the temperature for boiling egg-milk mixtures with sugar (cream making). To substantiate the temperature regimes for the preparation of lezon for dressing soups and cream-charlotte. Give explanations about the possibility of using powdered milk with different fat content in the manufacture of egg-milk mixtures.
Questions for self-examination
1. How much does the digestibility of food proteins increase as a result of thermal cooking?
2. Under what conditions do the protein substances of products undergo deep physical and chemical changes?
3. What food ingredients are involved in the formation of new flavor, aroma and color substances?
4. If the heat transfer medium is water, saturated steam, or a mixture of steam and water, which technological process ensures culinary readiness food product?
5. What changes can occur with the proteins of raw materials in the process of technological processing?
6. What physical and chemical changes can occur with raw materials proteins during storage?
7. What is protein denaturation and how can it be caused? Do the physical properties protein during denaturation?
8. How does the biological activity of a protein change during denaturation?
9. Is there a difference between denaturation and coagulation?
10. How does the coagulation of proteins affect their biological value?
11. How do the properties of proteins change as a result of thermal denaturation?
12. How does the degree of protein denaturation affect its nutritional value?
13. What physical and chemical processes take place during the destruction of proteins?
14. Why is it necessary to know the upper temperature limits of protein stability?
15. What is the purpose of adding sugar to protein mixtures, table salt or other substances? How does this affect the rheological properties of the mixture?
