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Condiments and seasonings

VINEGAR

VINEGAR
Vinegar is acetic acid is obtained by fermentation of various liquids, containing alcohol. Vinegar contains not less than 3% acetic acid, and has dramatically sour taste. Depending on the feedstock is alcohol vinegar, wine, fruit and berry and made from 70-80% vinegar. In addition, industry available aromatic vinegars, infused with different herbs - celery, basil, savory, mint, tarragon vinegar, etc. should be transparent. Produce vinegar in a glass container of different sizes. In cooking, it is recommended to apply mainly wine, fruit and aromatic vinegar of various kinds. Sometimes in public enterprises power is used in cooking vinegar essence. To get 1 liter of 3% vinegar 80% vinegar, dilute it with boiled water in the following proportions: 38 grams to 962 grams essences add boiling water. In the presence of 70% vinegar for the preparation of 1 l W% vinegar to weigh 43 g of essential oils and add 975 g of boiled water. When cooking is most often used with a 3% vinegar. In some cases, such as vacation dumplings with vinegar, you need a 1.5% ny vinegar. To get 1.5% vinegar should be available in the production of 3% vinegar diluted boiled water in equal amounts. Vinegar is used in the manufacture of pickles, salad dressing, salad with a garnish of herring and other sauces, as well as for podzhisleniya borscht and the preparation of mustard. Vinegar is also used in cooking for marinating the meat of domestic and wild animals (acidic collagen accelerates the transition to gluten, and thus contributes to the softening of meat), and primary processing of mushrooms, as well as for pre-cooked brains (for consistency and compaction preserve color). The vinegar gives the dish a sour taste. Norms bookmark vinegar will vary depending on the degree of severity, want to give the dish or sauce.
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