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Condiments and seasonings

bay leaf

bay leaf
Bay leaf is a very common spice. Laurel - evergreen tree of the laurel family grows on the Black Sea coast of the Caucasus, on the southern coast of the Crimea and in Imereti. Bay leaf prepares by drying the leaves of laurel tree which remove the period from December to June, because at that time they contain the greatest amount of essential oils. The chemical composition of bay leaf (in%): water - 49.7, nitrogenous substances - 9.5, fat - 5.4, cellulose - 29.9, ash - 4.3, tannins - 1.12. The leaves are leathery laurel, shiny top, bottom and matte somewhat lighter on the edges slightly wavy, have an oblong lanceolate. Good leaves should be green with short petioles, very aromatic and bitter taste. According to the standard length of a sheet 5-6 cm, 2-3 cm width of the impurity are allowed branches to 6%, yellow leaves to 3%, other organic contaminants down to 1% and mineral - to 0.5%. Bay leaves, after drying, packed in bags or compressed into bales 50-80 kg. Pressed bay leaf flavor longer preserves and does not change coloring. In catering bay leaf comes in large and small packaging. Bay leaves should be stored in a dry place at temperature of 10-15 ° and a relative humidity of 70-75%. Bay leaf is introduced in the next culinary products: cold dishes boiled, and stuffed with jelly fish, in soups, filling (soup, borscht, soups, soups, potatoes, with cereals); dishes of boiled and stewed fish, meat dishes of stewed beef, lamb, pork dishes by-products, vegetable dishes (braised cabbage, stews, vegetables, etc.); in marinades, sauces with meat, fish and mushroom broth, except for steam, an egg cream. He laid in the first dish for five minutes before the end of cooking, in the second dishes for ten minutes before the end of fighting, in sauces for ten minutes before the end of the heat treatment. Bay leaf is a valuable spice when used correctly. At prolonged boiling it gives food a bitter taste. Norma bookmark bay leaf in the first and second courses, 0, 02 g per serving in sauces - 0.2 grams per liter of 1 \ 2 - 1 page (depending on size).
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