Guide to Cheese Cooking

It’s like with semolina porridge: either you can cook it without lumps, or you can’t. Same goes for cheesecakes - they are either perfect or have questions. The main problem is that you can roast them for years, but because of some minor trifle that you neglect. landladyThe result will remain unchanged.





Cooking cheesecakes And the truth contains a few subtleties that must be remembered as two and two. In this article, the editorial board "Site" With pleasure will tell you about the typical mistakes that should not be allowed, and in the end will please you with a great home recipe. If you take into account all the nuances, the cheesecakes will turn out gorgeous. Fingers are good! Take a look at this interesting method.





How to make cheesecakes from cottage cheese Let's say seriously, without gloss. You may not be tall, cook It can be very easy and simple! Trust me, we know how it is. You cook, it doesn't taste good, you don't come back to it. Vermichel and sausages from the nearest deli are more reliable and easier to handle. Enough! Read carefully, shake your mustache (if, of course, you have one!) and start cooking. Let's start with the mistakes.

1. Mistake number one: cottage cheese
   The cottage cheese is the basis of your future cheesecakes. Therefore, choose the best, you should not save on it. Fat from 7 to 18%, the structure is homogeneous, freshness today. If the cottage cheese is lying down, make sure it is not too dry or sour. Dryness is compensated by sour cream, kefir or milk, acid - sugar. Too much. cottage cheese Put it on a coop or in gauze, the extra serum will drain quickly.
   
   
   
   
   Remember, excess liquid will make cheesecakes “rubber”, excessive sweetness is also not good, sweet. To get the correct and gentle cottage cheese mass, grind the cottage cheese through a sieve. The juiciness of cheesecakes directly depends on the quality of consistency. To bind moisture, add a little flour and mankey to the cottage cheese. There's neither? You can use it. starch. Do not overdo it, otherwise cheesecakes risk getting tough.
   
   
   
   
   
2. Mistake number two: shape, size and extra ingredients
   Every self-respecting lady tries to stand out not only in appearance, but also in food. Therefore, there is always the opportunity to evaluate cheesecakes in a variety of options somewhere away. Here, of course, you need to be patient: either chew the creature that was in your mouth, or try not to pounce on the plate with the whole body. But we got distracted. Most often, cheesecakes are sweet, dried apricots and raisins are put in them. Sense of measure No one canceled it, it directly affects the final product.
   
   
   Raisins, for example, must be soft, dried apricots too, otherwise you will have to look for a toothpick. Often cheesecakes may seem overcooked or, conversely, plasticine. It's all about size and shape. Your reference point is normal. tablespoon. You gain a little mass, you create a puck, you feel like God at the moment of creation. Cheese cheeses should not be too thick or thin, otherwise they will lose their juiciness or become viscous.
   
   
   
   
   
3. Mistake number three: pan and butter
   The consistency of cheesecakes is such that they are impossible without an appetizing crust: under its crunch, the correct cheesecakes literally melt in the mouth. To get this is quite simple if in your arsenal there is a pan with non-stick coating and a thick bottom. If not, then you will have to cope with what is under your hands. The main rule is that the pan should warm up well.
   
   
   The most suitable oil for cheesecakes is vegetable. It is advisable to choose clean, without a characteristic taste. Butter is not suitable, cheesecakes risk burning and falling apart, animal fat is not suitable for this dish conceptually. Cover the pan with a lid so that the cheesecakes are well baked, and perhaps you should not make too strong a fire. Now that you have mastered your grandmother’s secrets, start cooking according to this simple recipe.
   
   
   
   
   

The ingredients

• 200g cottage cheese
• 1 egg
• 2 tbsp semolina
• 1 tbsp flour
• sugar, vanilla, raisins (salt) to taste
• 1 tbsp sour cream
• 1 tbsp vegetable oil

Preparation

1. Mix in a bowl or other convenient container all the ingredients except oil, let the mass stand for about half an hour, so that the flour and manca absorb the moisture.
   
   
   
2. Use a tablespoon to form cheesecakes, or you can roll the dough into a sausage and cut it into uniform pieces, too.
   
   
   
3. The pan is properly heated, do not forget to lubricate it with vegetable oil, then dip the cheesecakes in flour and roast on both sides.
   
   
   
4. When the cheesecakes are covered with appetizing and rosy crust, they can be served on the table. Done!
   
   
   

Try frying. cheesecake And be sure to treat those around you. Do not be afraid if something goes wrong, in the end, your cooking should please you, and no one is ever immune from mistakes. So should we be sad about this? Better eat cheesecake.