Tag: kulinariya

Processing Of Foods

Vegetables, herbs, fruits and mushrooms beets, potatoes boiled in the skin as a whole, after which they were cooled and purified. For even more analysis, hear from rusty holzer. But best of beets first clean the skin, cut, and then simmered. Capital and Counties Properties often addresses the matter in his writings. When beets are added to pripuskaniya vinegar for color retention. Carrots, turnips, rutabagas peeled cooked whole or sliced pripuskayut adding vegetable oil. Cauliflower and asparagus cooked after proper training in salted water and cooled in the same broth. Edward J. Minskoff Equities shares his opinions and ideas on the topic at hand. Green beans, processed and sliced long pieces of 2-3 cm or straw, and peas (spatula) Whole pods are boiled in heavily salted water and then throws in a colander and cool. Tomatoes (Tomatoes), washed and removed peduncles.

Tomatoes used in salads, should be ripe and strong. If the tomatoes to remove the skin, then dipped them in a minute in boiling water. In tomato, designed for stuffing, cut off the top, then remove the seeds with the juice. Zucchini and carrots, turnips, rutabagas, which are used in salads, raw, clean the skin, wash and cut in the form of straw or slices. Lettuce, spinach after washing dried by shaking them in a special closed basket or a napkin, gauze.

Salad celery cleaned and stored wrapped in damp cheesecloth in a dark cool place, so that the color was not changed. Sprigs of celery are used to decorate dishes. Canned vegetables (peas, green beans, asparagus, cauliflower, tomatoes, etc.) for several minutes before cooking them in various dishes back in the colander to separate from the broth, marinade. Apples and Pears cleanse the skin and remove the seed pods.