Recommendations of culinary specialists

Further we result a number of recommendations of visible culinary specialists, etc. the experts which observance can provide accurate, creative use of spices and seasonings and will prevent many errors and disappointments.

To begin with it is necessary to tell, that at application of spices cleanliness, carefulness, kropotlivost, accuracy are absolutely necessary. Dexterity, skill which are got by experience, training and, of course, knowledge are necessary also. At the skilled enthusiast of culinary skill of movement should be easy, exact and faultless. And though say, that the modern culinary specialist should not work "by eye", nevertheless it seems to us, that the eye should be swept together so that at once to guess the necessary measure or a dosage.

It means, that food should give only necessary, aroma enough, that is that spice was present at a dish and at the same time did not hammer in natural taste and aroma of a product, and only shaded or strengthened it. (Some name it oblagorazhivaniem). If some spices they should be combined harmoniously are brought in a dish, and is so thin, softly and imperceptibly that only you could list, what spices have been used. Here a full parallel for fans of wines, as in fault (certainly in excellent wine!) spirit should not rezke be allocated, for example, that obviously breaks a harmony. Spices should not stand out and in a dish and any should not prevail in a mix (except, certainly, that case when so it is conceived!)

The Question of a dosage of spices is much more difficult, than, for example, a question of a dosage of salt where figures more or are less invariable. In the relation of spices, the dosage sharply varies not only depending on volume or product weight, but also in connection with ability to absorb and neutralise spice, from a product consistence, from its natural or extraneous smell, from ways of processing (in particular, thermal!), from a dish kind, from its temperature and even from premise temperature.

For example, on one kg of fish goes more spices, than on kg of meat or vegetables. At cooking of spices the smaller bookmark is required, than at zharenii the same products. In cold kushanija goes more spices, than to the hot.

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