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Condiments and seasonings

RAISINS

RAISINS
Raisins - Dried grapes. Production of local varieties of raisins grapes are concentrated in Central Asia. Some varieties of grapes in front of drying subjected to scalding in alkaline solution and fumigation with sulfur the gas. Dried grapes with seeds is (raisins) and seedless (seedless grapes, currant). In the dried grapes contain 60 to 71% sugar, from 0.54 to 1.78% acid and 18 to 21% water. Raisins and sultanas to taste, color, size of berries, the number of all kinds impurities and debris fall into the highest, first and second grade. After Sorting raisins are packed in boxes of up to 30 kg bags of matter up to 70 kg. In cooking, raisins used to make sweet fruit soups, compotes (in conjunction with other dried fruits), as well as for cooking dressings to cereal dishes (meat balls, meatballs, casseroles). Raisins added mince for pies. In addition toro, raisins used in the manufacture of national Food: chorbahi lobio, quince stuffed, stewed fruit, rice Gurian, risotto with pumpkin and fresh fruit, lentil soup, stuffed with cabbage stuffed with pumpkin, boiled chicken with gravy cornel, rice with grilled fruits, touh pilaf, widths, pilaf, pilaf with raisins, rice and other Bukhara Previously enumerated and washed raisins are usually laid in a dish or sauces for 10 min. until they are ready. Exceptions are dishes from stuffed and stewed products, which laid the raisins in the process of their manufacture. Raisin gives the dish a sweet taste. Norma bookmark raisins xinfood from 10 to 50 g in sauces - up to 150 g per 1 liter.
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