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Condiments and seasonings

HORSERADISH

HORSERADISH
Horseradish - this is the root of many years of wild plants of the family crucifers. The roots of horseradish have a very sharp taste and smell, therein arising from essential oils (0.05%). When cooking, drying and freezing of these oils evaporate. For prolonged storage of horseradish roots cut off the crown of leaves to prevent germination. The roots of horseradish are well preserved in the sand in vegetable stores. To hell not lose sharpness, taste and smell, it need to dig in autumn or spring until frost. Horseradish is used in grated form or slicing as a seasoning for meat and fish dishes. Horseradish leaves are used for salting cucumbers. In the enterprise Catering horseradish comes in the form of roots, as well as in finished form in a glass (polished and diluted 2% vinegar). To a cold fish and meat dishes (fish in aspic, or boiled, corned beef, cold boiled tongue, tongue jelly, assorted meat, jellied pig, boiled pig, jelly) served with horseradish sauce vinegar or sour cream. To prepare 1 liter of horseradish sauce and vinegar to 450g (gross) horseradish and vinegar 700 g, and for the preparation of 1 liter of horseradish sauce and sour cream - 400 g (Gross), horseradish, vinegar, 50 G and 400 g of sour cream. By the hot meat dishes (steak, steak, roast beef) is served Sliced horseradish. Norma bookmarks - 15 g (gross). Also, horseradish used in the manufacture of hot sauce, horseradish. Grated horseradish with vinegar is evaporated to dryness and injected into the sauce before the end of cooking. Sauce ostrokisly gets taste and specific aroma. For the preparation of 1 liter of sauce to 320 g Horseradish (gross). Waste during the initial processing is 36%.
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