the Technique of entering of spices. A role of environment. Balance of contradictions

you are: the Technique of entering of spices

Considerable enough role is rendered also by environment on development of aroma and taste of foods, in which spices (the liquid or firm environment, the test, mashed potatoes, paste, etc.)

For spices it is possible to consider as the Normal environment water. Solubility increases in water in direct ratio to rise in temperature. The specification of a bookmark of spices in water is in dependence from temperature and duration of a finding in the given product.

It is intensified ekstragirovanie flavouring and aromatic substances from spices in spirits and acids. It changes, however, their character - they become sharper, burning, bitterish, their best lines - aroma and tenderness of taste decrease. At interaction of spices with vinegar their dosage should be reduced considerably.

Entering of spices into animal fats and into vegetable oils demands already other approaches. At moderate heating of fats (without boiling of spices), at strong, but gradual heating, spice softly give to fats the best, most thin parts of the aroma, anything reprehensible if you hardly increase a dose of spices in, fats and oils. Here it is necessary to remember, that at boiling and heats of fats and oils aroma either absolutely, or partially disappears, that should be avoided.

All it concerns spicy vegetables - so to brown spicy vegetables - an onions, parsley, fenhel, pasternak - in fats and oils it is necessary extremely cautiously only before occurrence of a golden shade, not to overroast at all. To do it it is preferable not in a pressure cooker, and in kastrjulke with an oval bottom or in sotejnike, on weak fire.

Here we face such paradox: on the one hand, the fragrance of spices is obliged, mainly, to the maintenance by them of essence or other flying connections, and on skill of the culinary specialist depends to keep a maximum quantity of essence in a prepared dish. But at heating they disappear. From other party, aroma of spices is shown, when they to some extent nagrety. Thus the creative problem of the culinary specialist - to find an optimum point, that is to balance these contradictions, to help aromas to be pulled out from a cover, not giving the chance to them at the same time to disappear from food, to keep, fix them. How to reach it? To hold covers of pans densely closed, to maneuver in temperature of a dish and in weight of a product, to change processing of the same dish or to think out new, special receptions of introduction of spices in food? Skill, imagination, experience will give us more a definite answer on this question.