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Condiments and seasonings

Vanilla

Vanilla
Vanilla - a plant of the orchid family, is cultivated in Mexico, Western India, Ceylon. Vanilla - it's immature, dried or provyalenny fruit plants tropical orchids. A box of vanilla, which pod is called a length of 12 to 30 ohms and a width of 4 to 8 mm. Inside the pod is frxagrant brown mush of small seeds, more aromatic than the pod. The surface of the capsule (pod), glossy, wrinkled, with long-term storage is covered with white bloom (powder vanillin). The fruits are removed before full maturity, but only after browning verhney the shell. Harvested fruits are fermented in heaps, covered with woolen cloth, then they are dried in the sun. In catering vanilla comes packaged in glass bottles (glass tubes) or in metal boxes. Such packaging Vanilla protects from drying out and loss of smell. Vanilla explained by the presence of vanillin in it. Quantity in the fruits of vanilla ranges from 1.6% to 2.9%. In the vanilla, but vanilla, contains also other aromatic substances. In the catering facilities vanilla is added to the various desserts, such as in cheese cakes with cottage cheese, pudding, cottage cheese, cottage cheese sweet, pudding rusks, Charlotte apple, cream of mush with fruit and cream cream, ice cream, butter, cream creamy, vanilla parfait and nut, vanilla souffle, butter and yeast unleavened dough. Vanilla slightly dried, rubbed with powdered sugar before state and only in this form are introduced into the prepared product directly before heat treatment. The introduction of vanilla products long before the heat treatment leads to loss of aromatics. Norma bookmark vanilla varies from 1 / 20 to 1 / 4 of a stick.
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