Condiments and seasonings
Nutmeg - the fruit of a tropical plant from the family of Muscat.
Muscat, the tree can bear fruit three times a year. For industry
interest kernel of the nut. In addition, collected and dried seed
shell of nutmeg, which is sold under the name "Clary
color ". Mature fruit with nutmeg shell and remove the pulp,
dried and freed from its shell. The outer shape of the nucleus ovoid,
surface wrinkled, length 2 cm core
Nutmeg is valued in the industry as a spice due to the presence
in it of essential oils (3.1%) with a burning taste and a peculiar odor.
In the sale of nutmeg goes to the general form in glass (glass
tubules). Keep it in a dry place is recommended.
When cooking nutmeg added to the following dishes:
white sauce with egg sauce, basic red sauce with Madeira, cheese, poultry
and game hen stuffed, forshmak to roll, baskets with minced
fowl, puree of spinach, meat stew into large chunks, as well as muffins
muffins, breads and cakes.
Nutmeg, grated or shredded with a knife, entered into
sauces at the end of cooking, and pastry - with dough.
Nutmeg gives the product taste and aroma, characteristic only of this nut.
Norma bookmark nutmeg to sauces - 2 grams per liter, in main dishes
and flour products - 0.1 grams per serving.