What do you use to coat pies to get a golden brown crust before baking? Butter with flour. Vegetable oil or butter

Any housewife knows how to bake chicken with a crispy crust in the oven. But not everyone makes this seemingly simple dish perfect. At the same time, it is vital to have such a recipe in your culinary piggy bank, because grilled or simply baked chicken is a win-win option for the holiday table. And it doesn’t take much time to prepare.

To fry the dish correctly and not disappoint again, use our tips.

Choose the right carcass. This is no less important than knowing how to fry chicken in the oven with a golden crust correctly. You should buy a chilled carcass, or preferably a steamed one (you can buy this from private sellers, but homemade chicken is usually a bit tough). Fresh meat is much richer in taste than frozen meat, and after defrosting, the fibers always become tough and dry. The optimal age of the bird is up to a year, but since it is impossible to clarify this in the store, choose a carcass weighing up to 1.5 kg. The color of the meat should also attract your attention. The skin is white or slightly yellowed, the fat is also white, without spots. Meat fibers should be pink and uniform. Refrain from purchasing if you notice gray areas on the skin and yellowish fat. Also, smell the carcass and feel free to buy it if you smell a pleasant, slightly sweet smell.
Select dishes. It also affects the quality of the finished dish. A whole chicken in the oven with a crispy crust will be evenly baked and will delight you with a delicate taste if it is cooked in a cast iron or ceramic form. Of course, you shouldn’t throw away metal and glass ones, but they always have a greater risk that the meat won’t cook through in places and will burn. Therefore, during the cooking process, do not forget to turn it over for even baking.
Monitor the temperature. The optimal temperature for chicken is 180-200 degrees; the meat should be placed in an already preheated oven. For every kilogram of weight it takes 40 minutes in the oven, so feel free to bake a one and a half kilogram carcass for 1 hour. Professional chefs determine the readiness of meat not by eye, but with a special thermometer that is installed into the thickness of the fibers. The chicken is ready when the thermometer shows 85 degrees. If there is no appliance in the house, a toothpick can replace it: pierce the breast with it, and when you see the clear juice flowing out, remove the pan from the oven.
Don't forget the grill! It is the simplest solution on how to make chicken in the oven with a crispy crust. Just turn it on for 10 minutes before the end of cooking. If there is no grill, honey or sour cream will provide the crust. They should be used to lubricate the carcass before you put it in the oven. By the way, it is better not to use mayonnaise, the most popular among housewives: it will saturate the meat with acetic acid, causing it to lose tenderness.

The easiest chicken recipe with golden crust

How to cook crispy chicken? This recipe is suitable even for a novice housewife, as it is infinitely simple and always works without fail. In addition, the list of ingredients for it is so small that you can use this recipe when nothing is ready, and guests suddenly appear on the doorstep. Fried and juicy chicken is prepared tasty and quickly.

So, you will need:

chicken carcass - weight up to 1.5 kg;
salt - the necessary coarse salt, you can use both rock and sea salt;
black pepper - ground, in large quantities.

Preparation

The carcass should be washed and cut along the breast line. Then open it like a book.
Rub the meat with pepper, not sparing it at all.
Take a baking dish and evenly fill the bottom with salt. Pour out a whole kilogram!
Place the meat on the resulting pillow with its back.
Place in a preheated oven. Baking time is no more than an hour.

You don’t have to worry that the carcass will be over-salted: the salt cushion will ensure completely uniform baking and the perfect tender taste of the meat. And the crust will be richly golden and crispy.

Turkish golden chicken

This is a recipe for a complete holiday dish, with meat and side dishes as in the photo.

You will need:

chicken carcass - no more than 1.5 kg;
sour apple - 1 is enough;
mustard and lemon juice - 2 tbsp each. spoons;
sugar - teaspoon;
garlic - a couple of cloves;
potatoes and onions - 5 heads each;
carrots - 3 root vegetables;
parsley and thyme - 50 grams each.

Preparation

Rinse the chicken, then spread it with salt and pepper.
Place a sour apple inside the carcass.
Mix the sauce ingredients: mustard, lemon juice, garlic and sugar. Rub the meat with it.
Place the carcass in a mold, arrange diced vegetables mixed with herbs around.
Place in the oven, preheated to 200 degrees, bake for half an hour under the lid, and then until done - without a lid.

Breaded chicken

Proper breading is the secret to a truly golden crust on the bird.

You will need:

chicken carcass - it must be divided into 4 parts;
breadcrumbs - 1 cup;
garlic - a tablespoon of chopped cloves (you can use a dry mixture);
2 eggs;
vegetable and sunflower oil - 50 g each.

Preparation

Mix breadcrumbs and garlic, break eggs into a separate bowl, and beat them with a fork.
Season the chicken with salt and pepper. Then dip each piece in eggs and bread in a mixture of breadcrumbs and garlic.
Fry in a frying pan until a crust appears - this will take 3 minutes on each side.
Place the meat in a mold and place a little butter on each piece.
Bake for 40 minutes, oven temperature - 200 degrees.

It's so easy to cook and brown chicken in the oven with a crust! The recipes on our website will definitely help you with this!

Meat recipe. Pork with prunes.

Ingredients:
Meat - pork pulp (800g), the neck is best, it is more juicy and faster to cook
2-3 medium tomatoes
Prunes - 10-15pcs
Garlic - 4-5 medium cloves
Mustard - regular hot and French
Salt, black pepper and other spices to taste
I also added 30-50ml red wine

Preparation:
We wash our pork in cold running water. We make cuts with an indentation of ~0.5 cm, so that it turns out to be a book. Mix pepper, salt and spices. Rub this mixture over our meat and all the book leaves. Mix hot and French mustard and rub the meat in the same way. Wash the prunes; if they are very hard and have pits, it is better to soak them in warm water for a while and then remove the pits. We stuff our book with prunes and garlic. You can also place tomato slices between some book sheets. If you have red wine on hand, I think it would be a shame not to use it and pour a little over your meat.

We take out and unfold the foil, grease it with vegetable oil, put thickly chopped tomatoes on it, and our accordion book on top of the tomatoes. Tomatoes will give a lot of juice in which our meat will be cooked. We take more foil and tightly cover our meat, try to close it as best as possible, otherwise the juice will spill out. I didn’t have time to marinate, but it’s better to do it, especially if the meat is not fatty and juicy. Just take it and wrap it in foil, then put it in the refrigerator for 5 hours, preferably more but not more than 20.

If you have everything ready, then preheat the oven to 200 degrees and put our meat accordion with prunes there.

Cook for approximately 60-80 minutes. Then remove the foil on top and cook for another 20 minutes, this needs to be done to get a golden brown crust on top.

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The secret to a successful biscuit:

Beat the egg whites separately and mix gently from bottom to top (do not stir clockwise);
- place oiled parchment paper on the bottom of the baking pan, and do not grease the edges of the pan;

Bake the sponge cake immediately after pouring the dough into the mold, otherwise the air bubbles will evaporate and the sponge cake will lose its taste and tenderness;

Do not open the oven for the first 15 – 20 minutes;

Bake at a temperature of 180C, and as soon as the crust has taken hold, you can reduce it to 160C;

Do not remove the finished biscuit immediately, let it cool;

Before cutting the biscuit into cake layers, you must let it stand for at least 8-12 hours, then it will not crumble;

It is better to cut the biscuit with fishing line, making cuts along the edges.

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ready dish - Chinese eggplant in sweet and sour sauce
In order to make about a kilogram of this delicious oriental-style snack, we will need the following set of products:
eggplants – 2 pcs.
sweet pepper – 1 large or 2 small
vegetable oil – 2 tablespoons
sugar – 2-3 tbsp. spoons
starch - 2-3 tbsp. spoons
soy sauce – 2-3 tbsp. spoons
rice (or wine) vinegar or dry wine – 3-5 tbsp. spoons (to taste)
dried ginger – 0.5 teaspoon
garlic – 2 cloves
salt
We cut the eggplants into fairly thick “straws” (about 1 cm) in thickness.

Place in a container and sprinkle with salt so that the eggplants release juice and lose excess bitterness. (Everyone decides for themselves whether to remove the skin or leave it on).
After the eggplants have stood for half an hour, we wash them, squeeze them out, place them on a towel and try to remove excess moisture using napkins and towels. Sprinkle the pieces with starch, stirring, you can do this directly on the towel.
Pour vegetable oil into a deep frying pan and, when it warms up, add the eggplants there. Stir frequently, as the starch may cause the pieces to burn. When the vegetables become golden brown, remove them from the pan and place them in another container. In a dry frying pan, hold the pepper, cut into large strips, for just a couple of minutes, and then place it on the eggplant.
Now it's time for the sauce. Pour about a glass of hot water into the saucepan where the aromatic pieces of eggplant and pepper are simmering, then soy sauce, vinegar (or wine), sugar, ginger. Bring to a boil, stirring and wait just a couple of minutes, then remove from heat and pour finely chopped garlic into the sauce. The starch sauce becomes thick and transparent, similar to jelly. We taste it: if necessary, add salt or sugar, but most likely everything will be fine. The pepper remains half-raw, it should not get tired and turn into stew!

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BUNS WITH A SECRET | IT WILL BE DELICIOUS! For 12 buns we need:
Dough
flour - 500 g
odorless sunflower oil - 75 g
dry yeast 7 g (I don’t like dry yeast, so I took 50 g fresh)
salt - 1 tsp.
milk -130 ml
water - 130 ml
Sprinkles

Coarse sea salt
poppy
sesame
and whatever your imagination is enough for.
I warn you right away: these are not sweet rolls, they are good with butter, as a base for
canapés, with caviar, sausage, cheese, etc. My family grabbed it straight from the pan
and just gobbled it up with butter - delicious!!!
Preparation

Pour cold milk, boiled hot water into a bowl, crumble the yeast,
Stir well until smooth. Pour in vegetable oil (or melted butter) and add
salt. Sift the flour and gradually add to the dough, knead the dough. Cover with film or towel,
leave for about an hour in a warm place to rise.

When the dough has risen, divide it into 12 koloboks and form each one into a
buns, whatever your heart desires. This time my soul wanted to make “shells”
buns and pretzels.
And now - ATTENTION! THE PROMISED SECRET!
Pour 3 liters of water into a saucepan, bring to a boil and at the moment of boiling add 3 tablespoons of soda. Be careful: it will foam a lot! Dip each bun in soda water for 5 seconds, remove with a slotted spoon and place on a baking sheet lined with oiled parchment. Be sure to oil it, otherwise the finished products will stick. Sprinkle with poppy seeds, sesame seeds, and coarse sea salt. Bake in an oven preheated to 160-180 degrees for about 20 minutes, until browned.
This bathing in soda water gives the buns a very beautiful crust, with delicious cracks. I hate the soda taste in the dough and
I was afraid that it would be felt. But - nothing like that! Soda is absolutely not
is felt. And the buns are amazingly delicious!
Enjoy your tea!

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800 g potatoes
2 cloves garlic
1 medium onion

1 egg

olive oil
thyme (a couple of sprigs)

How to cook

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Casserole with meat and potatoes with Parmesan cheese

You will need for 4-6 servings

500 g minced meat (a mixture of beef and veal)
800 g potatoes
2 cloves garlic
1 medium onion
100 g parmesan (or any other hard cheese)
1 egg
50 ml dry white wine (you can, of course, do without it)
cream (fat content is up to you)
olive oil
thyme (a couple of sprigs)
salt, freshly ground black pepper to taste

How to cook

It is advisable to make minced meat yourself if you are not sure of the integrity of the “source” of origin. It’s better if it’s a mixture of different meats - it won’t be boring. But this is at your discretion. Let's get started. Finely chop the onion and garlic.
Fry the onions and garlic in a small amount of olive oil with thyme until they have a characteristic onion smell. Add the minced meat and, constantly “breaking” it with a spatula, bring it to a sure brown color. Salt and pepper to taste.
Now add the wine and let it evaporate over high heat. Now it’s important not to dry out the minced meat, it should remain juicy. Otherwise, you can ruin everything.
Boil the potatoes in salted water until tender, grate the cheese on a coarse grater. Add two-thirds of the cheese, five tablespoons of olive oil to the potatoes and, gradually pouring in hot cream, make mashed potatoes, at the very end beat in the egg and mix well.
Grease the baking dish with oil, lay out half of the mashed potatoes, then the minced meat and again the potatoes.
Sprinkle with the remaining cheese and place in an oven preheated to 180 degrees for 15-20 minutes, we need to get an appetizing crust.

Ingredients:

dried basil – 2 tbsp. l.

Preparation:

The snack is ready!
Bon appetit!

How to make garlic croutons quickly and easily.

Ingredients:
French baguette (day old) – 500 g
garlic passed through a press - 1-2 cloves (to taste)
dried basil – 2 tbsp. l.
vegetable oil – 1/2 cup

Preparation:
Preheat the oven to 200 degrees. Cut the bread into small cubes and mix with garlic and basil.
Then place on a baking sheet and pour over oil. Bake for 5-10 minutes. until golden crisp.

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Toasted cheese sandwich

Ingredients:

Bread made from coarse wholemeal rye flour 4 slices
Hard low-fat cheese 4 pieces
Large tomato 1 piece
Small champignons 1-2 pcs
Butter at room temperature
Pesto sauce

Cooking method:

Thinly slice the tomato and mushrooms.

Heat a frying pan over medium heat. Then toast each piece of bread on both sides. A thin layer of butter will make the crust crispy.
Then top the bread with cheese, tomato, mushrooms, pesto and a second slice of bread.
Cover with a lid. And let the cheese melt. After a couple of minutes, turn the sandwich over and put the lid back on.
Serve hot

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Little tricks for cooking fish

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Do you know everything about cooking fish?

1. Before processing fish, place it in a bowl with water; if the fish sinks, it is fresh; if not, then refuse to prepare this product.

2. To eliminate the strong odor when frying fish, place one potato, peeled and cut into slices, into vegetable oil.

3. Fish broth is salted at the very beginning of cooking.

4. Before cutting, salted fish is poured with cold water so that it swells slightly - then it will be easier to clean.

5. To prevent the fish from falling apart when frying, it must be cut and salted 15 minutes before cooking.

6. Heavily salted fish is soaked in cold water for 4-6 hours. Change the water every 1-2 hours. It is not recommended to store soaked fish.

7. The insides of fish (not large ones) can be removed without cutting the belly. To do this, you need to make a deep cut near the gills, cut the spine and remove the head along with the entrails.

8. When frying fish, add a little salt to the hot oil, then the fish will get a crispy crust.

9. In order for the fish to be properly cleaned of scales, it must be immersed in boiling water, and then placed in warm water with the addition of vinegar.

10. The skin of fish can be easily removed if you first spray it with vinegar.

11. If the herring is too salty, it needs to be soaked in tea or milk.

12. To ensure that the fish is well browned, you need to dry it with a towel before frying.

13. Scales are easier to remove if you start cleaning the fish from the dorsal fin to the belly and tail.

14. Sea fish will be more tender if you sprinkle it with sugar 30-40 minutes before frying.

15. Small and cut into pieces fish are placed in boiling water so that it does not overcook.

16. When cooking, frozen fish can only be placed in cold water.

18. When cooking, large fish are placed in cold water, and when it boils, water is added as needed.

19. All fish dishes should not be cooked at high boils. At the beginning of boiling, you should reduce the heat and continue cooking at a low boil, which can be seen from the barely noticeable, but not stopping, movement of the liquid.

20. When cleaning slippery fish, you can dip your fingers in salt - this will make the work easier.

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Salmon baked in puff pastry Recipe preparation time: 1 hour

The recipe is good for: banquets, dinners.

Number of servings: 4 pcs.

Ingredients for the recipe “Salmon baked in puff pastry”:

Puff pastry 500 g Salmon 600 g Butter 50 g Lemon 0.5 pcs Fresh dill 0.25 bunch Fresh purple basil 0.25 bunch Ground black pepper 4 pinch Olive oil 50 ml Salt 0.25 tsp
Salmon in crust

The original name of the dish is “Salmon en croûte”, which literally translates as “salmon in a crust”. In fact, this dish has long been loved by the French and is practically unknown in our latitudes. The very crust mentioned in the name of the dish is nothing more than the dough in which salmon is baked. It can be puff pastry, yeast based or even lean. The choice is yours. By the way, this recipe was once presented by the famous British chef Gordon Ramsay.

Ramsay is famous for being the first Scot to be awarded three stars from the Michelin Red Guide, that is, the highest possible rating from the authoritative restaurant rating. This assessment suggests that the work of the chef in this restaurant is beyond praise and for this it is worth visiting the mentioned establishment.

Gordon Ramsay is also known for his sharp and explosive character, but this, fortunately, only applies to his personal qualities. As for the dishes that the chef recommends, there is nothing to doubt.

Preparation of the recipe “Salmon baked in puff pastry”:

For this dish, prepare: ready-made puff pastry, salmon, lemon, basil, dill, butter.

Rinse the fish and dry it with paper napkins. Separate the fillet from the skin and bones. Salt and pepper. Sprinkle with lemon juice.

Chop the greens as finely as possible. Grate the lemon zest.

Mix dill, basil and lemon zest with soft butter. Add salt and mix well.

Roll out the dough on parchment paper and brush with olive oil. Before rolling out the dough, keep it in the refrigerator. This way it will be more elastic.

Place half of the fish in the middle of the rolled out sheet of dough and roll it up, place the creamy mixture with herbs on it.

Place the remaining fish so that you get a sandwich with a layer of greens. Salt the dough.

Fold the dough into an envelope. Baking paper comes in handy here; you just need to transfer the dough onto the fish and peel off the paper.

Place the fish roll so that the seam is on the bottom. Brush the top with olive oil (you can use egg yolk) and make a few cuts. Bake in an oven preheated to 200°C for 25-30 minutes.

Serve the dish with green salad or potatoes.

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How to make hash browns
To make potato pancakes you will need potatoes and a grater. Of course, you can use a food processor instead of a grater, but then the pancakes will not be as tender, but still tasty.

Ingredients:

Potato;
salt;
vegetable oil.
Cooking method:

Peel the potatoes and rinse well with running water. Dry with a paper towel.
Using the shallowest side of a grater, grate the potatoes into a deep bowl.
Tilt the dish with grated potatoes by placing a spoon or other small object under the edge. After five minutes, drain the liquid that appears. You won't need it.
If you make potato pancakes without removing the juice that appears, then in a heated frying pan with oil it will splash in different directions.
Salt the mass of grated potatoes. You need two pinches of salt per six medium-sized potatoes. Mix well.
Pour sunflower oil into a heated frying pan. Use a tablespoon to scoop in small portions of the grated potato mixture.
After frying one side until golden brown, turn it over to the other using a fork or spatula.
Place the finished potato pancakes in a saucepan and cover with a lid. For those who like a crispy crust, you won't need a lid. Serve with sour cream.
Practical tip: Potato pancakes can be made into a variety of flavors. To do this, you can add onions and cheese to mashed potatoes. Stir and fry. Use greens to garnish the finished dish.

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Hot snack. Ciabatta baked with vegetables, cheese and herbs

Prepare baked ciabatta with vegetables, cheese and herbs. The hot appetizer turns out to be very tender, with a thin bread crust, stretchy cheese, a pleasant taste of vegetables and the aroma of fresh dill. This simple breakfast will not leave anyone indifferent. So, a little more about how to make your morning a little tastier and more positive.

To prepare a hot snack you will need:
ciabatta with onions*;

2 eggs;
100 g milk;
50 g sparkling mineral water;
salt, ground black pepper - to taste;
dill - to taste.
filling**:
100 g boiled sausage;
70 g lard;
70 g hard cheese;
½ red bell pepper.

* - Ciabatta (from Italian ciabatta) - Italian white bread made from wheat flour and yeast. The peculiarity of ciabatta is its crispy crust and tender pulp with unevenly distributed porosity.
You can use any other bread of your choice to make this dish.

** - the filling can be any other according to your taste.

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Little tricks for cooking fish.

1. Before processing the fish, place it in a bowl with water; if the fish sinks, it is fresh; if not, then refuse to prepare this product.