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Condiments and seasonings

brandy

brandy
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.)
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