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Condiments and seasonings

parsley root

parsley root
Parsley root has a yellowish-white color, so it is sometimes called "White root". It has a sweet taste and pleasant aroma, which explained by the presence of essential oils. The shelf life varied and parsley depend on its type. Bordovikskaya parsley, interspersed with sand, may stored until spring. In the catering facilities parsley should be stored on shelves in a special chamber for vegetables. Finely chopped parsley may be pot by drying. In the manufacture of food is introduced raw podpechenny on the stove or browned on fat parsley. Root in its raw form is added when cooking functioning of boiled fish, stews large pieces, in the manufacture of sauces, especially for fish (steam, etc.). Norma favorites - 5-20 d (gross) on a plate. In sauces injected from 25 to 100 grams (gross) of the root to one liter. When making soups to sauces and soups transparent root is cut along into two halves and podpekayut on the plate surface to form a brown crust. Podpechenny parsley lay in the boiling broth for to give it color and flavored. Norms of bookmarks - 2-3 grams (gross) servings. Most often, a dish introduced parsley root, pre-spasserovat on fat. Passerovaniem called diathermy finely chopped white roots, carrots or onions to fat in a shallow dish. In this volatile essential oils and coloring matter of carrots soluble in fat and kept them at further heat-browned roots. Soups and sauces, seasoned passerovannym vegetables longer retain their flavor and taste. Browned roots introduced into the dish for 15-20 minutes. until tender. Browned parsley added to the following dishes: in soups filling Meat, fish, vegetables, soups puree, transparent, and in meat stews, fish cooked in sauces for fish and meat broth. In halophytes browned root Parsley is not added, except for Don thistle, which introduced browned parsley. Norms bookmark parsley root in these dishes range from 10 to 60 g (Gross) per serving. In rassolnik parsley laid more number than in the other filling soups - 60 grams (gross) per serving. Waste during the initial processing of fresh parsley is 25%. In the case of consumption dried roots standards bookmark parsley reduced approximately 10-fold (From 0.5 to 10 g). Parsley gives dishes a unique flavor and aroma.
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