the Science of application of spices

Before application of spices it is important to know, how it to make. Only the knowledge of features can give the chance to receive the maximum effect. Therefore at first it is necessary to study following questions:

• the Science of application of spices and sauces

• How to keep spices

• Action of spices

• Aromatization of juice of marinades, vinegar.

In the distance, under silent laurels a shade I hear pene a nightingale.

A.S.Pushkin, “the Bakhchsarai fountain”

As is known, correctly to pepper, reasonably to salt, well to fill - all it demands skill and umenja which are given far not to everyone. High accuracy, good sense of smell and touch, thin taste, creative intuition and, of course, feeling of a measure is for this purpose necessary also.

Naturally, than more widely the range of applied aromatic plants and spices, is especially sharply put a problem of skill and ability in their application under different conditions - culinary, technical, national, traditional, climatic, etc.

The role of spices and sauces in our daily care of a variety nishchi, about giving to everyone kushaniju "person", the specificity, the fragrance Is huge. If to increase our knowledge and experience by enthusiasm and creative inspiration, on love to culinary art, on an ingenuity of the cook or the mistress, or simply expert and a gourmet-devotee it will be possible to reach certainly in preparation and registration of dishes high degree of refinement, a subtlety of aromas and a piquancy of flavouring perceptions. Our problem consists in that some bases of a science about the use of spices and sauces have been mastered without effort by our readers.

At times we meet the people, complaining that now (and earlier!) there is nothing to prepare, all same products and not to see any new, other grades, aromas and flavouring advantages. Really, not so the scale of versions (groups) of products, even taking into account the big geographical distinctions is wide. Meat, fish, vegetables, fruits, mushrooms, fats, oils, dairy and sour-milk products, groats, pasta, a flour. It is possible to show the imagination at the expense of different kinds of processing - to cook, fry, the furnace to weary, salt, but it too will not give us possibility for that flight of fancy and variety of which we dream! And dishes that in cookeries of the different people is available ten thousand!

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