Condiments and seasonings
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