7 anti-crisis dishes that can be easily prepared at home: Burger, Potato cake, etc

2024 Author: Richard Flannagan | [email protected]. Last modified: 2023-12-15 23:55

At a time when people are forced to limit their contact with the outside world, they strive to make the most of all the products stored at home. While the COVID-19 pandemic seems like a whole new experience for people from all countries, history knows many examples of how home cooks used creativity in difficult times. Our roundup today contains seven delicious dishes that came from difficult times. The ingredients for their preparation can be found in any home.

Slugburger

During the Great Depression in America, restaurant owners in the southern states tried to reduce the price of classic burgers by adding potato flakes and flour to natural minced meat. The result is a crispy, juicy cutlet inside. It got its name "slugburger" because of the filling sliding inside the bun. True, one of the theories about the appearance of the name suggests an analogy with counterfeit coins known as "slug" ("slug"), implying that the new burger at one time became a culinary impostor.

Today, cooks add corn or wheat flour to minced meat instead of potato flakes, and sometimes just bread crumbs, and cheese, onions and pickles are used as additions to the cutlet. Once born in Corinth, Mississippi, slugburger is still popular today and can be easily prepared at home and added to the minced meat with additives.

Anthill cake

This delicacy comes from the Soviet past. Many people remember the completely unique taste of tiny pieces of dough glued together with cream of sour cream, butter and boiled condensed milk. In this case, it is absolutely not necessary to bake the base, you can take any cookie or biscuit crumbs for "Anthill". Some chefs also add chocolate and ground nuts to the cream. But American experts believe that you can use bread crumbs instead of cookies. But those who remember the delicious taste of this amazingly delicious cake will never agree with them.

Salt-rising bread

The recent shortage of yeast in the United States has led bakers to recall the old technology of making yeast-free bread, which used salt instead of sourdough. This recipe was used in the 19th century in the Appalachians. Instead of yeast dough, a mixture of boiled milk, corn or wheat flour (and sometimes chopped potatoes), sugar and salt was used, leaving all this overnight in a warm place. In this environment, there is an active release of hydrogen, which serves as a baking powder, forcing the bread to rise.

True, some argue that bread made in this way has an unpleasant odor due to bacteria released. But other bakers say the finished baked goods have a distinct cheesy flavor and smooth texture. It is these qualities that make yeast-free bread so popular today. At the same time, experts trying to preserve this technology note that this recipe is not as simple as it seems at first glance, but it is definitely worth trying, even if it does not work out on the first try.

Sugar Cream Pie

Known as Despair Pies, this thrifty treat was a popular dessert in Indiana's shaker and Amish communities in the early 19th century. In almost every home at that time, you could find ingredients for a simple treat. Sugar, cream, butter, cinnamon, vanilla and flour were needed. These foods were stored in family pantries all year round, so they could be cooked regardless of the season.

The easy recipe and milky sweet taste made it very popular, and after that the dessert became a specialty cake in Indiana, Hughes state. Today, Indiana Cookbook offers its customers several desperate pie recipes at once, while cream can be easily replaced with plain milk.

Budae jjigae

The recipe was born during the Korean War, when the entire local population was suffering from food shortages. Locals lined up outside the U. S. Army mess halls to buy leftover food that the military might just throw away. Despite the fact that these residues were usually salted and processed, local chefs came up with their own recipe based on them. Purchased leftovers from hot dogs, ham, canned beans, and processed sliced cheese were supplemented with their own kimchi, garlic, vegetables, chili paste, and instant noodles. The resulting very spicy and piquant mixture is called budae jjigae (hodgepodge stew) or "army base stew." Today it is one of South Korea's favorite foods, and budae jjigae can be found in every refrigerator.

Peanut butter and mayonnaise sandwich

Despite the popularity of both peanut butter and mayonnaise, these two ingredients are extremely rare in the same sandwich. But during the Great Depression, many families used this combination to saturate and replenish energy quickly. Even after the crisis, this odd sandwich had a lot of fans of the calorie combo. In the 1960s, there was even a joint advertisement for Skippy peanut butter and Hellmann mayonnaise, offered as a filling for any sandwich. Today everyone can try to make an unusual sandwich, using additives to it in the form of bacon and pickles, salami, boiled eggs and onions. Some daredevils add peanut butter and mayonnaise to the Apple Fondant with apples and marmalade.

Cake "Potato"

It is known that in Soviet times there was a constant shortage of certain products, and canteen managers and ordinary housewives used innovative processing methods. Not a single crumb could be wasted, they were used in new dishes. One of the delightful inventions of Soviet cookery was the Potato cake, named after its shape and color, reminiscent of potato tubers.

The main ingredient is biscuit or biscuit crumbs glued together using a mixture of butter, boiled condensed milk and cocoa and formed into a small potato. Sometimes rum, cognac or liqueur was added to the cake, and the delicacy itself was decorated with nuts or glaze. Despite its simplicity, this cake was actually very tasty and is worth trying today, especially since there are certainly products for it in every kitchen.

It would seem that cookbooks were created so that any housewife, having looked at a collection of recipes, could immediately prepare a multi-course lunch or plan a festive dinner for a large company. But today completely different cookbooks are becoming more and more relevant, in which the main thing is not recipes. What do these publications teach and why are they becoming more popular?