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cultured mushrooms

cultured mushrooms
Champignon - agaric. There are three types of mushrooms: field, meadow and forest. We are growing everywhere, except in the Far The North. In addition, mushrooms can be grown artificially through to spawn in the basement. Collect only the young mushrooms that are under the cap membrane (film). These mushrooms are prized for their taste and their content of phosphorus in the form of complex organic compounds - lecithin, essential the nervous system. Mushroom cap with a fleshy, white or brown, chocolate plate color, white root. Young wild mushrooms should be distinguished of a pale toadstool (poisonous mushroom), which in appearance like a mushroom. In catering mushrooms can come all year round. Fresh mushrooms can be stored as they are perishable. Mushrooms in fresh and canned form used in cooking for manufacture of various foods, as the main product for meals or seasoning. They used burnt manufacture of soups (broth with different dumplings, soup, calf head, etc.), vegetable and egg dishes, of boiled fish and healed, crawfish, crab, chicken, beef, kidney and sauces (red with mushrooms, sailors and others). Fresh Mushrooms are placed in a dish in the process or at the end of their preparations after pre-cooking, and preserved - after the separation of juice and warm-up. Champignon greatly enhance the flavor of dishes. Waste during the initial processing of fresh mushrooms are 24%, canned - 25% (for marinade). Norma bookmark mushrooms: a dish of 20-40 g per liter of sauce - 130 g.
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