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Condiments and seasonings

GINGER

GINGER
Ginger - is a tropical plant from the rhizome of the ginger family; cultivated in many parts of southern Asia. Depending on the way processing of ginger is of two kinds: white - washed, cleaned of surface layers and dried in the sun, and black - pre- boiled in water and then dried in the sun. The rhizomes of ginger have a length of up to 10 and widths up to 2 cm, they are usually cut into pieces 1.2 cm. Ginger has a pleasant smell and burning taste. The aroma is due to its presence in the root essential oil (1.5-3.5%) and burning taste - the presence of gipgerolya substance, which in its pure form is an oily a light yellow liquid. Ginger is sold in pieces and as a powder in a glass tube. It is recommended to buy ginger not broken, so long as it retains its flavor. In cooking, ginger is used to improve the taste of certaxinfoods and baked goods. It is administered in a red sauce, vegetable marinades (the norm bookmark 1 g per liter), the national dish: chicken in myngrelski, kaurma with cherry plum and others in the amount of 0.1 g per dish. When extinguishing meat large pieces ginger laid in quantities of 1 g per 1 kg of meat. He added to the powdered state at the end of production of food. In muffins pastry (muffins, cakes, etc.) in the batch test is introduced not more than 0.5 g per 1 kg of ginger products. Ginger gives products spicy hot flavor. Sometimes ginger is used in conjunction with nutmeg, cardamom. In this case, the rate decreases with ginger tabs so that the the total amount of these spices is not greater than 0.1 g per dish.
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