Condiments and seasonings
Cognac is a strong alcoholic drinks. Get it by distillation
grape wines. Mainly used for the distillation of white wine.
Obtained after the distillation of brandy is colorless and has no inherent
he aroma. To improve the taste and aroma of cognac infused for
long time in oak barrels, where it matures, acquiring
specific taste and golden color (partly due to the wood).
The longer the brandy is aged in barrels (20-25 years), the higher its taste
of quality. In the brandy contains from 40 to 50% alcohol.
Asterisks indicate on the label how many years was kept in the cognac barrels:
three stars of 2-3 years, four stars 3 - 4 years old, five-four-five years. In addition,
There are vintage cognacs with the notation KB - cognac, aged
6 to 7 years, KVVK - top quality brandy, aged 8 to 10 years
KS - brandy old, aged over 10 years. Cognac is bottled
of barrels in the bottle, carefully sealed with a cork stopper with only
pad of parchment from the top neck of the bottle is covered stopped.
Cognac is used in cooking as a seasoning in some dishes and
soups, purees, mainly crustaceans, birds, beef liver, mushrooms
(Bookmark the rules portion of 10-15 g) of red tomato sauce (normal bookmarks
to 50 g per liter) to the compote from various fruits (normal 10-15 g vakladai
serving). In the sweet sauces prepared from fruit puree to the various
puddings, porridges, pudding, croutons with fruit and egg-sour sauce
added to 50 g per liter of cognac sauce, and hot and cold drinks, punch
with fruit punches, mulled wine, coffee, 15-20 grams per serving. Cognac is betraying the dishes
sauces and beverages unique delicate flavor.
In addition, brandy used in the manufacture of sweet dishes "omelette surprise"
(20 g of standard tabs per serving). Brandy is poured on a hot dish around the omelet
and set fire to it (in this case is not brandy flavoring, and a decorative role.)