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Condiments and seasonings

cherry plum

cherry plum
Refers to the plum stone fruit. It is widely cultivated in Caucasus, Central Asia, the Caucasus and the Crimea. In these same areas grows wild plums. In Georgia, the plum is tkemali. View plum is determined by the shape, size, color and taste the fetus. Plum fruit is green, red or yellow, sometimes with reddish spots. Plum ripens in July. The chemical composition of plum in average (in%): water - 87-89, sugar - 4-6, acids (mainly malic) - 1.7-2.3, tannin - 0,075, pectin - 0.65, fiber-0.33. In the Caucasus, and plum conserve as much bread - pita bread - about 5 mm thick and is used for the acidification of food products. Pita prepared as follows: fruit stewed or pripuskayut, remove seeds and peel, rubbed through a sieve, and then wiped mass smeared on the board, and dried in the sun. In cooking, plum added to the national dishes such as chicken soup with rice pilaf gogrit, bozbaga Tushino, and quince soup, lamb with quince, Petey, kaurma with cherry plums, etc. In the absence of fresh food is introduced into Dried plums or pita of 10-15 g of fresh plum introduced into the dish for 10-15 minutes until tender. Pita of plum introduced into the dishes the manufacturing process. Plum gives the dish a sour taste. Norms of bookmarks (gross) - 20-50 g per dish, in soup chicken with rice added to 200 g plum. Waste pits are removed at 7%.
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