Tag: differences

Who knows the differences between stew and goulash? – Italian Cuisine

All the secrets not to confuse the two traditional meat-based recipes. And the preparations to cook them to perfection without confusing the Italian and Hungarian dishes

Meat cut into cubes, long cooking and frequent pairing with coarsely cut potatoes. But stew and goulash, seen up close, they don't look so much alike. In fact, the basic ingredients with which they are prepared are very different, thanks also to the traditions and geographical areas of origin. Here then are the main differences that will help us not to confuse them, and here are the recipes to prepare them.

Meat

Anyone who thinks that the basic ingredient is generic red meat cubes is out of the way. In fact, to prepare a good goulash, the the neck, the turn or the shoulder of the beef. The traditional recipe for stew, on the other hand, involves the use of fatty cuts of veal such as the white meat.

The fat

Stew and goulash are not light recipes. For this reason they are often consumed during the winter season and considered real unique dishes. And if in goulash the fat used in the traditional recipe is it lard, the preparation of the stew involves the use of extra virgin olive oil and butter.

Spices and vegetables

Both recipes involve the preparation of a vegetable base. For the stew, prepare a sauté of celery, carrots, onion while in the Hungarian recipe we find only the onion, sometimes accompanied by garlic. Herbs and spices also mark a watershed between the two recipes. In fact, in the stew we find bay leaf, sage, rosemary, parsley and pepper while goulash is characterized by the use of paprika and cumin.

The wine and the flour

These ingredients appear only in the stew recipe and are used in the step of browning some meat. In the goulash recipe, on the other hand, it starts with a low heat cooking on a base of lard and paprika, which gives the dish its characteristic red color.

The recipes

So here are the recipes for preparing stew and goulash to perfection. What is your favorite?

Jams and marmalades. Differences and recipes – Italian Cuisine

Peaches, apricots and plums. We will not eat them fresh all year, but we can put them in jars now. So let's make the jam!

First of all, let's explain immediately that all the fruit preserves that are spread on bread or that fill cakes and pies are not called jams, but jams. The only ones that can be called "jams" are those based on citrus fruits, keep that in mind. So apricots, peaches, plums, apples and strawberries make the jam, while lemon, orange, grapefruit and mandarin make the jam. All clear now.
The difference between jam and marmalade is also in the percentage of sugar used as well as in the ingredients, but the preparation is the same.

In this guide we will focus more on jams because we mainly want to use summer fruit to be able to enjoy it throughout the year.

Jams and marmalades. Differences and recipes

Before starting to cook, however, let's sterilize. And if you don't know how to do it, take a look at this guide on preserves. The method is always the same.

At this point, all you have to do is choose ripe untreated fruit, take a high-sided pot and a wooden spoon and get ready to cut and mix for at least an hour.

The rule is more or less always the same: for a kg of washed and cleaned fruit, use half or less sugar and a little lemon juice. If the jam remains too liquid, add the peel of an apple which acts as a natural pectin.
That said, you can enrich the basic recipe as you like, with the spices and aromas you like best.

The jam is ready when pouring it on a plate it remains attached and does not liquid. The saucer test it is the only safe.
At this point fill well sterilized jars, close with a lid and turn them upside down until they are cold.

Always label your jams both to remind you of the ingredients used and to regulate you on the expiry date which generally amounts to no more than a year.

And now, some recipes.

Regina Claudia plum jam

These plums are small and light green in color, very sweet and soft and are perfect for making jam. Just wash them well and pit them. The peel must remain. Cook them with the sugar (half the weight of the prunes), a little lemon juice and apple slices with the peel. Eliminate the foam that forms on the surface and mix slowly for about an hour.

Black plum jam and baked pears

This is the ideal recipe for those who do not want to spend an hour mixing. Just cut the fruit by removing the cores and seeds, but not the peel. It is then placed on a baking sheet lined with parchment paper and sprinkled with sugar. It is cooked at 150 ° for more than an hour and stirred from time to time until the right consistency is reached. The flavor is much more intense than that of the classic jam in the pot.

White peach and lavender jam

This jam has a delicious aroma and a very particular flavor. To prepare it, you have to cut white peaches after having peeled and pitted them and cook them in a large pot with sugar and a sprig of lavender closed inside a gauze. Also add lemon juice or water during cooking. Once the jam is ready, remove the gauze with the lavender and pour everything into the jars.

Grape jam

This jam is a typically Abruzzese recipe and is also known by the name of scrucchiata because it is prepared by squeezing the black grapes between the fingers. Wash the beans very well and squeeze one at a time between the thumb and forefinger to release the seeds and pulp. Put the peels in a large pot and separately pass the pulp and seeds through a sieve with small holes, or rather in a vegetable mill. Cook the sifted pulp, the skins and the sugar for about two hours over medium heat, occasionally removing the foam that forms on the surface.

Homemade pectin

Many people use pectin to prepare a thick and compact jam. In reality it would be enough to add some apple peel during cooking. To prepare the pectin at home, boil 450 g of apple peel and cores, the juice of one lemon and 500 ml of water. After about 40-50 minutes the liquid obtained is filtered and poured into glass jars. Once closed, the jars are placed in a pot full of water to be sterilized. They must remain immersed in the boiling water for at least 30 minutes. For a perfect jam, use a small spoonful of pectin for every kilo of fruit. Once opened, the pectin will keep for a few weeks.

Jams and marmalades

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Spaghetti with clams with or without tomato: the differences – Italian Cuisine

Spaghetti with clams in white or spaghetti with clams in red, that's the problem. Let's try to solve it together.

Among the debates that divide Campania (and not) more than anything else, there is one that certainly stands out among all, and could only relate to the timeless spaghetti with clams.

Friendships of a lifetime are put at risk because of a tomato that hides between one spaghetti and another. There are those who cannot admit it and those who cannot do without sully the recipe, but be careful: there are more shades of red. Some color the spaghetti with clams with two cherry tomatoes here and there, while others prepare a real one tomato sauce.

Are spaghetti with clams made with or without tomato?

Of course, it can all be traced back to a question of personal tastes, but we decided to go deeper: we asked to Giovanni Rota, our chef a The Italian Cuisine School, to analyze this dish together with us to understand if, how and when to add the tomato.

Everything starts from plate structure, in which each ingredient does its part: we have a tendency to sweet of the pasta, the Seasonings of clams, thearoma parsley andacidity some wine. In this team, the tomato has the same mission as wine, that is to give complexity to the dish, dampening the flavor with the acidity and adding aroma. At this point, the addition of tomato is not purely "fundamental" for the success of the dish, but remains a matter of taste and tradition.

Tomato in spaghetti with clams: how and when

So, spaghetti with clams in white or red? There is no right or wrong answer, but one rule there is. This is the moment to add the tomato: whether it is a San Marzano or a Pomodorino del Piennolo, better not to add it from the beginning. To prepare a dish of spaghetti with clams in a workmanlike manner, the cooking of the pasta in water should be stopped halfway or 2/3 of the time, and then continue in the pan in the liquid of the clams, obtaining the famous cream. If the tomato were present immediately, it would slow down the risottatura of the pasta, making it more difficult for spaghetti to absorb the liquid of the clams.

The ideal would be to blanch the San Marzano tomato for a few seconds in boiling water, stop cooking on ice, peel it, remove the seeds and add it in pieces in the last two minutes of freezing. In this way, you will slightly tease the palate, or simply give the dish a little more color, finding the tomato from time to time between a forkful and the other. The tomato can also be cooked separately, with a quick stir-fry, and then add to the pan. If, on the other hand, you want a stronger and more tied tomato flavor, you can insert, always at the end of the risotto, a few spoonfuls of tomato sauce.

All that remains is to make sure that the guests are all in agreement … but be careful not to quarrel with those who ask for the Parmesan.