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Condiments and seasonings

CINNAMON

CINNAMON
Cinnamon - bark, obtained from the cinnamon tree in the family Lauraceae. On young branches the bark of the cinnamon tree is removed, cleaned it from top cork layer (primary corxtex), and dried. Homeland cinnamon - Ceylon, but it is diluted in many tropical and subtropical countries. The structure consists of cinnamon essential oils (2-3.5%), the main one being cinnamaldehyde (1.3-2.8%), which gives it a nice spicy flavor and sweet, "Couscous Cinnamon is available for sale in the form of bark, coiled tube with a diameter of about 1 cm, cm in length 0.5-1,0 that are packed in boxes. Bark brittle, smooth, I temnokorichnavaya matovozheltaya outsxigeinside. In addition, cinnamon comes marketed in powder form in small brown paper packaging (25 g). Store the cinnamon to the dry indoors in a tightly closed container. Cinnamon powder or small pieces are widely used in cooking for marinades and cooking of various dishes. She added: In the cold sweet soups from fresh and dried fruit, in sauces, pickles made of vegetables with tomatoes and without it, apple sauce, gravy satsivi, in salads and white kracnokochannoy cabbage, a jelly made from edible meat and fish waste in the national dishes: soup Gurian chicken, Gundi-tsveni (soup with meatballs), chicken by-Mingrelia, Chickens in Guria, rice pudding, 6orani chicken, rice. In addition, cinnamon is added to sweet dishes of cottage cheese and flour products. Cinnamon powder may be filed separately at an outlet of curdled, Varentsov. Mortgaging cinnamon in a dish for 10 minutes. until the end of cooking or stewing. It gives the dish a pleasant flavor and distinctive spicy flavor. In some cinnamon dishes introduced in combination with other herbs, such as with cloves (0.1 g cinnamon, cloves 0.01 g). Norma bookmark cinnamon - from 0.2 to 0.5 g.
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