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Tag: kulinariya

Holidays Cognac

Holidays Cognac

The purpose of recreation cognac – the restoration and development of the characteristic flavor and taste characteristic of each type and brand of cognac. Duration of holiday brandy at least: for ordinary brandy – 3 months, the brand of KB – 9 months, the group KVVK and KS – 12 months. Carried in barrels, casks, enameled containers at temperatures alcohol cellar. Accompanied by the occurrence of cognac complex physical and chemical processes (see the maturation of brandy alcohol). Read more here: Starbucks. During the rest if necessary subjected to fining with gelatin brandy, fish glue or egg white to improve the taste; handling phosphoric acid or phytin to remove excess iron. Ordinary Brandy After the blend can be subjected to heat treatment (heat) to improve quality. By the end of the cold Rest cognacs are handled with simultaneous filtration. Blended brandy, which went through a complete cycle of rest with need to process and reached appropriate quality, is a complete ready to drink, goes by the glass..

Sturgeon

Sturgeon

Appetite at the sight of the finished dish – this is 70% success! Scientists had exeperimental and found that people eating blindfolded for 70% less soup than without dressing. If you submit a pile of chopped vegetables, they are unlikely to cause irresistible appetite: But if they embellish, add refinement: Several interesting, is not it? I will give you some tips on how you arrange the dish: In order to excite the appetite, to focus attention on guests Upcoming food and improve digestion, try every dish in a special issue, unusual and beautiful. Start your meals with choice of design beautiful dishes. If the dishes or colorful painted edge, look for those the dish and garnish does not cover them. Garnishes should be combined with the main dish and taste, and color. When making a dish, do not use non-edible items.

Try not to use unnatural colors in those cases when the products should have a natural color. The dish will look attractive if you use side dishes will be matched by color. In the spectrum of colors in the following order: red, orange, yellow, green, blue, indigo, violet. The closer the location of flowers to the listed sequence, the better they will blend in between each other, more remote from each other colors in this sequence, the greater the contrast in the end between them. For example, when you make a perch or side dishes, try Sturgeon expanded in the following order: green (peas with butter), yellow (potato), orange (carrots), red (beets). This way you will get pretty soft and pleasing to the eye color combination that can liven up the green onions with feathers or parsley, and onion rings.

A perfect combination of colors is For example, a dark-brown roasted meat, yellow-golden fried potatoes and a dark sauce with onions. Try to impose a dish of soft colors bright side dishes: pork chop garnish cauliflower, green peas and carrots. Garnish with parsley sprigs and dish salad, and you have a pretty nice combination. When garnirovanii bright white boiled fish boiled potatoes and a light yellow sauce you will have very nice color combination. If you add, as another side dish of bright red of cancer, it will be an unpleasant stain on the general background, but if you try to decorate all the greens dish, you get quite attractive to the eye combination, which will be allocated especially basic food (fish and potatoes), who had previously lost on a light background plates or dishes. See to it that all products are in harmony not only in color, but primarily on taste: for example, dark red tomato sauce would go well with grilled meats, and white – with poultry. Try to place the vegetable side dishes in a sequence of distinctive spectral range: of red cabbage, red radishes, tomatoes, lobster, carrot, lemon, green peas, parsley, green onions, cucumbers, olives, sauerkraut leaves, purple onion, red-purple beets, etc. In this round color gradually flow from one to another, creating an original color scheme. Color, aroma and taste of food digestion and assimilation in his body, but the seasonings and spices that you add when cooking, to fully comply with main products. No less important is the mix of products in form. Try to choose side dishes approximately similar shape and size. For example, a side dish for cold foods, you can take the form of a bouquet of green sliced onions, carrots and potatoes, sliced, diced, slices, etc. For large portions serve large chopped garnishes. O