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Condiments and seasonings

ANISE

ANISE
Anis - an annual herbaceous plant of the family Umbelliferae, high Dilute to 50 cm anise in the central and southern belt of the USSR, primarily in Voronezh and Kursk oblasts. Are spicy anise seeds. Grains of anise gray, very fine (up to one millimeter). Anise has a sweetish taste and peculiar odor, which is explained by the presence of its seeds essential oils (up to 3%). In addition to essential oils, seeds of anise contains many fat (16 to 25%). In catering anise goes to the beans in small packaging. Keep it to dry, at a temperature no higher than 12 and not less than 0 ° and relative humidity of 75-80%. In cooking, anise is added in the following dishes: kislosladky sauce (puavrad) onion sauce for lamb cutlets and boiled beef, as well as in cheese curd, dairy products, flour products - pretzels, buns, cakes with anise; in kvass. Anise is laid in the process manufacture of food, and in sauces - at the end of their cooking. Anise may substitute cumin, and, conversely, can be replaced by anise caraway (in equal amounts). Norms in the bookmark star anise sauce: 0.2-2 g per 1 liter. In other dishes laid anise in accordance with standards established by a collection of layouts (1949).
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