Lieson - what is it and how to cook it?

Lovers of cooking often face unfamiliar culinary terms of foreign origin. For example, you can often hear the question about such a product as lezones. What is it and what does it consist of?

What does this name mean?

The word "Llezon" is borrowed from the French language and literally translated into Russian sounds like "connection" or "connection". This value and reveals the essence of this product. Thus, the answer to the question "Leyzon - what is it?" Is a "binder", created as a shell for various products. As a rule, Llezon is made from several raw eggs, mixed with water or milk, and also with the addition of salt. This mixture is dipped before frying pieces of different foods: chicken, meat, fish and so on. The use of lezones is common, when it is necessary to fix the breading.

Lieson - what is it?

As already mentioned, it is a mixture into which various semifinished products are dipped before roasting. The composition of the lezon can include both an egg with water and cream. Since raw eggs help to glue products, breadcrumbs are better fixed on meat and other products. Also, thanks to the use of the Llezon, the dishes become more nutritious and more appetizing.

Talking about how to prepare lezones, it is worth noting that in its composition can include both raw eggs as a whole, and separately egg whites. Depending on the product with which it will be used, flour, gelatin, cream, starch, milk and so on can be added to its composition. In this case, the addition of each ingredient in Lelzon, the recipe of which varies, requires compliance with certain mixing rules.

How to add a variety of fillers

So, gelatin must be dissolved beforehand in cold water and wait for a while. After this, the resulting mixture should be filtered, mixed with the rest of the ingredients and heated on a small fire. The temperature of cooking such a lezon should not exceed 50 degrees, after the gelatin is completely dissolved, the product must be cooled.

When adding separated egg whites should be beaten to a dense foam, then gradually, in small masses, add to the main product, stirring constantly.

To add starch to the lezon, you need to dissolve it in cold water (a small amount), and then gradually pour into the main product, brought to a boil, and continue to boil for several minutes with constant stirring. Usually, the cooking time of the bayonet with starch on fire takes about two minutes.

The starches dissolve in a small amount of cold water, and then poured into the boiling main food product during stirring for 1-2 minutes before thickening.

Secrets of cooking

There are several features, with the observance of which it will be possible to prepare a quality lezon. What is it? What are these features?

First of all, eggs need to be beaten with a mixer or a whisk, adding a small amount of slightly warmed water. If the water is too hot, the eggs can simply boil. In the case when milk or cream is used instead of water, the same rule works.

Secondly, it is necessary to use a convenient container. This is required to ensure that the products wetted in the Lieszone before panning are covered evenly on all sides. This will make the dish not only tasty and satisfying, but also beautiful.

In addition to wetting meat and fish products before frying, Leyzon is also used to lubricate the dough products . The recipe for it in this case will be classic - eggs with water or milk. This will make the prepared baked ruddy and will allow the formation of a crusty crust. When using lezones on baking from above, you can pour a layer of poppy, crumb or sugar.