Condiments and seasonings
Garlic belongs to the onion Vegetables of the lily family.
Cultivated in almost all areas, especially in the south. Edible
garlic are part Juicy expanded base of leaves.
Garlic is a complex onion, consisting of small bulbils
(Cloves), enclosed in a common thin white or pinkish rind
There are many varieties of garlic, which differ in terms of maturation,
coloration of the skin and form bulbs. According to the chemical composition of garlic
all sorts of almost the same. The most common is the following garlic
classes: normal, white, and Rostov. As for the quality he shares in the first
and second grade. The first class includes garlic with a whole
bulb and the casing cover, Class II - with a broken bulb.
Garlic is the first grade should be ripe, the second - can
be immature, with a loose bulb. Garlic is well kept, as in
There is less moisture than in bulb onion. Moisture 6.9% garlic.
In addition, he has great cold resistance.
Garlic is characterized by a sharp taste and a strong zayaah which are due
it contains essential oils.
In catering garlic comes in fresh and
pickled. Finely crushed (mashed) garlic added at
manufacture of the following dishes: jelly, Ukrainian borscht, stuffed pike,
lamb with vegetables, goulash, scars in white sauce, ase in Tatar,
lamb stew, chicken tarragon sauce, chicken and chicken in tomato sauce
scallops and sauces - red, kislosladkogo, tomato.
In addition, garlic is often added to the national dishes: satsivi, kharcho,
Art, Hashi, a soup of beef lo-Gurian, chicken with onion gravy,
furnismtsvadi chicken, hodgepodge Georgian, beans satsivi and several others.
Garlic is also used shpigovanii stew. At holiday
Ukrainian borsch with garlic rubbed bread roll, which shall be made separately
Pirozhkova on a plate. Crushed garlic put into the dishes at the end of cooking them.
Garlic makes the dish osry, spicy taste and specific aroma.
Norms bookmarks 3-5 g per meal and 0.5-3 g per liter of sauce.