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Condiments and seasonings

olives

olives
Olives - Fruits olive tree, taken from the tree until ripening. Olives are subjected to canning and packed in small glass bottles (cans of 0.5 kg). They are used in public enterprises food as a seasoning for dishes. Before laying of the olives is removed seeds, then cut in half or cut. Sometimes olives are placed intact the fruits. Olives are added in the manufacture of boiled sturgeon or white sturgeon, bream, catfish, pike, carp, cod and marinated. Norma bookmark 5-10 g (or 2.4 units) per serving. In liquid soups olives are laid before boiling broth, and soups in the pan - heat treatment in the amount of 10-20 g (4-8 pcs.). They give the dish a unique flavor ostrogorkovaty, and increase its caloric value from fat contained in them. Waste in the cold processed olives were 33%. By removing the pre-seed, olives can be stuffed in an envelope butter mixed with grated cheese and mashed herring or anchovies. Thus prepared olives are used for processing of fish dishes.
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