the Science of application of spices. Variety of receptions

you are: the Science of application of spices

As at the musician who only from seven notes creates various combinations of sounds and melodies, depending on in what degree he owns skill melosa, and culinary art it is possible to prepare the most diverse dishes and viands from the same products! After all in cookery not that we will make the main thing of red caviar, a balyk and sevrjugi, and to achieve heights of refinement from the elementary raw materials - a flour, a potato, cabbage, a cod and so forth And here on a scene these magic powders, leaves, kernels, korenja - spices, seasonings, the sauce, giving the chance to diversify, find new tonalities, colour, nuances, aromas act, to create dishes, is sharp raznjashchiesja among themselves to taste, a kind, aroma, a consistence. Business solves, as speak the cook “finishing kushanija to taste” - that, besides, is reached by addition in it the most insignificant, minute quantities of these magic substances - seasonings, spices, spices!

It is necessary to underline once again, that the most characteristic for application of spices is the variety of receptions. Not it is a little to salt, pepper or smear focus with mustard, to strew garlic this or that dish including at all not entering them it is direct in kushanie. For example, in France, the country of refined culinary refinements, poultry one week prior to a face add in a forage different spices (red siliculose pepper, garlic, cinnamon, ginger, chaber owing to what meat gets original refined taste.

So, for spices, unlike other components of a dish, that they can be brought at the most various stages of preparation is characteristic, since the moment when the product has not got yet on a finishing table, and finishing the moment when it is already removed from a plate and moves on a table. It gives us representation, forms of application of spices and spices are however diverse, however unexpected results can be received from them at a culinary stadium!

The Purposes of application of spices are systematised by V.V. Pohlebkinym as follows:

1. For correction of an unpleasant or specific natural smell of initial products or already ready kushanija.

2. For giving to a dish of special taste.

3. For improvement of external appeal of a dish by-giving to it of corresponding colour, a smell, registration or all these elements together.

4. For giving to a dish of absolutely new aroma not peculiar to an initial initial product, and characteristic for this or that spice or their combination.

5. For increase of safety (firmness) of products or a ready dish, for its conservation, for damage prevention, for preparations for the future.