Aromatization of marinades, vinegar, compotes. Aromatisation of winter compotes
you are: Aromatization of marinades, vinegar, compotes
Banks put carefully washed up fresh or dry spices on a bottom. Certainly, doing preparations for the future, each person can use spices and spices to taste and the preferences. It is necessary to observe dosages only.
We Believe, that the technology of preparation of compotes is known, and spices prepare so: a fresh aromatic grass separate from weeds, the thick stiffened stalks and wash, then well rinse with flowing water, shake, slightly soak through a pure towel. If the grass prepares in advance, it should be dried, having spread out a thin layer on a pure paper or having suspended a bunch indoors.
Dry spices before a bookmark in banks will douse boiled water. Ground cinnamon fasten in a gauze sack and boil down 5-7 minutes in a syrup. Spices smaller stack banks on a bottom. At use of fresh aromatic grasses the stalk with leaves can be laid beautifully along a wall banks.
For apple compote -
on 10л a ready product give carnations-50-70 piece or a fresh grass of a basil evgenolnogo 60-70 g, or lofanta anisic-30-40
For compote from pears:
give 20 g a citron dried peel or lofanta, or mints peppery and 10 g lemon acid.
For 10 l of ready compote from a quince -
give 30-40 g a dried peel either lofanta anisic, or kotovnika lemon, or balms lemon and 10г lemon acid.
For compote from a sweet cherry (10
Following spices rely: with vezhaja a grass of a sage muscat or a basil ordinary - 60-70 g or 20 g a dried peel.
On 10л compote from a cornel -
take 20-30 g mints peppery or 25-30 g lofanta anisic and 15-20 g dry roots gravilata city.
Compote from a gooseberry -
on 10 l of a ready product - 20-30 g dry roots gravilata city or 60-70 g basil grasses evgenolnogo or 40-50 pieces of a carnation and 30-40 g koritsy.
Compotes from different grades of plums -
very much win in taste if in them to enclose a basil evgenolnyj or a basil evgenolnyj and chaber fragrant in equal parts, or a balm lemon, or kotovnik the lemon.
For compote from aktinidii -
give (on 10 l of a ready product): lofant anisic - 40-50 g or chaber fragrant, or 50-60 g kotovnika lemon.
For compote from a rhubarb -
(on 10л a ready product) enter 20-30 g gravilata city or koljurii, or 70 80 l of a basil evgenolnogo, or 40-50 vol. of a carnation, or 10-20 g koritsy.
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