Condiments and seasonings
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.