the Technique of entering of spices. Features of a dosage

you are: the Technique of entering of spices

Ground spices happen two kinds: a powder and powder. Basically, powders (simply ground spices), going to all second hot dishes and entered for some minutes to readiness are applied. They are entered into salads, forcemeats and some confectionery products. Powder is applied much less often and only in already absolutely ready food or a confectionery product, for posypki confectionery products, to sandwiches and for preparation of oil creams and sauces.

Small chopped fresh spicy grasses as are sensitive to rise in temperature, as well as ground spices. At times they even are more sensitive and even more strongly ekstragirujutsja, than the dry ground. Here as an example garlic, fennel, a celery, a basil, kervel, chaber serve. Therefore they should be brought in a dish at all 2-3 minutes prior to readiness, and is better at the moment of readiness when the dish is already removed from fire and boiling has stopped. In such not boiling not so, but a hot dish these spices can be insisted for 2 and #8211; 3 MV nuty and softly to give kushaniju the fragrance.

The dish Temperature, thermal processing serve also to one of measures of a dosage of spices. The most insignificant overestimate of a dose, even in the presence of normal heating, is immediately shown, as will lead to bitterness occurrence. It is possible even to assert, that in a cold dish spices or seasonings are much easier for abusing, than in the hot. So, dosing out quantity of spice, it is necessary to dose out in parallel temperature. So, secondary heating of food with normal quantity of a bookmark of spice is capable to lead to certain damage of taste of a dish. Therefore, naturally, dishes with spices are not recommended to be left and warmed up again. By the way speaking, even m without repeated heating the spices left for a long time in a dish can lead to modifications of its initial taste and aroma. A conclusion: dishes with the considerable contribution of spices is better to eat svezheprigotovlennymi.