Classic recipes are the most popular among many people. Requests for them are especially relevant in the days before a holiday. After all, it's much easier and faster to cook something that has long proven itself, that's tried and guaranteed delicious. Novelties in cooking are appealing too, but people don't always take the plunge with them. At least, they don't risk cooking them during the holidays — so as not to accidentally spoil either the food or the mood.
The five most commonly used ingredients in classic recipes:
Classics can be found everywhere: among drinks, alcoholic and non-alcoholic, among soups and borscht, second hot courses, all kinds of snacks, baked goods, cakes, pastries, and desserts. They're a hundred percent likely to be in everyone's recipe notebooks, without exception. As a rule, all the ingredients in them are chosen in ideal proportions to satisfy the tastes of the majority.
How do you choose a suitable recipe?
To choose the right classic recipe, you should pay attention not only to its name but also to the description, the list of products, and, of course, the step-by-step photos. Don't immediately grab pots and ladles in delight — but read the text thoughtfully, yes. If you don't have enough culinary experience, pay attention to the comments, the questions and answers, the tips, and similar recipes. Quite often, the dish you need can be found in just such a section.
The five fastest classic recipes:
| Name of the dish | Cooking time | Calories per 100g | User Rating |
|---|---|---|---|
| Classic Bloody Mary cocktail | 5 min | 70 | +21 |
| Classic vinaigrette dressing with mustard | 5 min | 626 | +63 |
| Classic blue cheese sauce | 5 min | 241 | +98 |
| Classic vinaigrette sauce | 5 min | 688 | +43 |
| Classic French toast with egg for breakfast | 10 min | 211 | +196 |
Can you substitute products?
Some products can easily be replaced with others. But this doesn't always work, and not everywhere. Especially when it comes to widespread ingredients like carrots, onions, and potatoes. If a recipe calls for, say, grouse (in the classic, real Olivier salad — the one that's almost 200 years old), which you won't see for sale today, then it's easier to give up on them and either pick another recipe or use chicken. By the way, hardly anyone today knows the taste of that famous salad, since it includes such products as: two kinds of grouse, veal tongue, pressed caviar, boiled crayfish, capers, lettuce leaves, fresh cucumbers, and soy paste. Of the things familiar to us today, there are only boiled eggs and pickled gherkins.