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Condiments and seasonings

capers

capers
Capers - flower buds are prickly, creeping or prostrate shrub from the family kapersovyh. Caper-bush (bush) growing in the wild in Central Asia, the Crimea and the Caucasus. For human consumption collected unopened buds of flowers caper-bush, provyalivayut them and pickled or salted. Salted capers are stored longer than pickled. Good capers must be small, hard, round, unopened and nerazdavlennymi. Color Caper - temnoolivkovy with small red spots on the sharpened end. In the enterprise Catering Capers come marinated and pickled. Marinated Capers are usually packed in small glass bottles (0.5 to 3 liters.) capers in salt ratio of capers and brine should be 1:1. Capers are used as a condiment to the first dishes (soups, liquid), fish dishes (fried perch with black oil, fish in Russian, thistle in the pan) meat dishes (pork chop schnitzel with potato brains in black butter with potatoes), vegetable dishes (pan-thistle), cold sauces (mayonnaise, Russian, sauce, capers). In the first and second courses capers are added to the overall as a sauce - finely chopped. As a rule, capers are not subject to prolonged heat treatment. In the first dish capers introduced before the end of their cooking, in soups in the pan - before baking. In sauces capers added after heat treatment, since prolonged boiling, they boil, become insipid taste, essential oils fading. The dishes seasoned with capers, sour taste to have kind of flavor. Norma bookmark Caper (gross) in the first courses of 20 to 30 g, in main dishes - 10 to 30 g of sauces - from 200 to 400 grams per liter. Waste to marinade is 50%.
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