Это лучше, чем варенье: лучшая заготовка из клубники на зиму

This video doesn't feature complicated canning or expensive ingredients. It's all about techniques that preserve the true flavor of seasonal strawberries. I take one and a half kilograms of strawberries and make a thick, sweet and sour sauce using a French technique. I also show how to use it in everyday dishes, using a simple three-ingredient summer salad as an example. Strawberry stems are also used – I make a flavorful sugar with them that can be sprinkled on literally everything, from ice cream to pancakes. In this video: What is gastrik and how is it different from jam and preserves A step-by-step recipe for strawberry gastrik from scratch A simple summer salad recipe using strawberry preserves Strawberry sugar from stems – zero waste A comparison with store-bought preserves Want to try this for yourself and assemble your own summer shelf of seasonal preserves in two days? On May 23rd and 24th at 11:00 AM Moscow time, I'm holding a two-day online strawberry masterclass. Day one: making three preserves: gastrik, macerated strawberries with herbs, and basil oil. Day two: preparing a full dinner with these ingredients: burrata, chicken leg with gastrik glaze, and a mascarpone dessert. You'll take home not only the recipes but also the principles of working with seasonal produce. REGISTRATION FOR THE MASTER CLASS IS CLOSED INGREDIENTS (for 1.5 kg of strawberries): For the gastrik Strawberries - 1.5 kg White or cane sugar - 375 g White wine or sherry vinegar - 120 ml Flaky sea salt - a pinch Strawberry sugar (from 1.5 kg of stems): Dried strawberry stems - about 40-45 g dry weight White sugar - 80-90 g (ratio 1:2) Spread the strawberry stems on parchment paper in a single layer. Bake in the oven at 60°C for 6 hours, until completely dry. The stems should be crisp and brittle, with no traces of moisture. Grind the dried stalks and sugar in a 1:2 ratio in a coffee grinder for 30 seconds until a smooth pink powder is formed. Store in a tightly sealed jar for up to six months. For the salad: Tomatoes - 350 g Burrata - 1 ball, 125 g Green basil - small bunch Extra virgin olive oil - 2-3 tbsp Flaky sea salt, black pepper Strawberry garnish - 2-3 tbsp TIMESTAMPS: 02:12 — What is Gastrik? 06:57 — Preparing strawberries 09:17 — Making caramel 11:38 — Adding vinegar 12:48 — Adding strawberries 13:35 — Strawberry sugar from stems 15:37 — Readiness and storage of Gastrik 17:40 — How to use Gastrik in a salad 22:18 — Comparison with store-bought sauces 25:09 — Master class announcement Useful links: 📌 Telegram — https://t.me/dushnilabezmichelina 📌 Instagram* —   / lerasarcasm   📌 Collaboration: [email protected] *Meta is banned in the Russian Federation