Bibliography
58. Ways to increase vitamin value culinary products
To increase the vitamin value of dishes, improve their taste and aroma, it is necessary to use fresh herbs (dill, parsley, celery, parsnip) 2-3 g net per serving or salad, green onion 5-10 g per serving, while, accordingly, the yield of dishes increases.
Salt consumption rates per dish in diets 1, 2, 5, 9, 15 are 0.8 g per serving, for diets 7, 8, 10 - 0.5 g; in soups - 3-5 g per 1 liter of soup, in milk soups -3 g.
In the event that this regulatory document is used in catering in educational institutions of a general and correctional type, orphanages and boarding schools, institutions of primary and secondary vocational education, the range of products can be expanded in accordance with Appendix 1.
A prerequisite for high-quality cooking and culinary products is the use of raw materials that meet the requirements of state and industry standards, specifications, hygienic requirements for the quality and safety of food raw materials and food products, and other current regulatory and technical documentation.
When using standard raw materials that differ from those provided for in the recipes, the rate of input of raw materials should be determined in accordance with the tables given in this collection.
In case of receipt of food products of other standards, including new types and imported goods, the norms of waste and losses during the technological processing of this raw material are determined by the enterprises independently, through control studies. Control studies are carried out on a commission basis and are drawn up by the relevant acts.
The collection includes regulatory materials that allow you to determine the consumption of raw materials, the yield of semi-finished products and ready meals, the size of losses during heat treatment, duration of heat treatment of some products, storage conditions and terms of sale of the most commonly used products.
111. Describe the features of the production of semi-finished poultry products in a centralized way. Specify the waste received at each stage of processing, their rational use
The centralized production of semi-finished products makes it possible to more rationally organize their production, increase the productivity of cooks, create production lines, make better use of production space and waste, and reduce cooking costs.
Procurement catering enterprises are designed to produce semi-finished products, ready meals, culinary and confectionery products. In accordance with the Departmental norms for the technological design of procurement enterprises for the production of semi-finished products, culinary and confectionery products, the main types of procurement enterprises are:
factory of semi-finished products and culinary products with the volume of processed raw materials 15; 25 and 40 tons per shift - highly mechanized production for the centralized production of semi-finished products of a high degree of readiness, ready meals, culinary and confectionery products to ensure a comprehensive supply of public catering enterprises with them. The production process is carried out in an industrial way using flow-mechanized lines, high-performance equipment and a progressive product distribution system (functional containers, mobile racks and containers);
specialized workshops - independent highly mechanized production for the centralized production of semi-finished products of a high degree of readiness from any one type of raw material (meat, fish, poultry, vegetables and potatoes), ready-made meals, culinary and confectionery products to provide public catering enterprises with them; the capacity and production process in them correspond to similar workshops of the factory of semi-finished products and culinary products;
an enterprise of semi-finished products and culinary products with a volume of processed raw materials 3; 5 and 10 tons per shift - centralized production for the production of semi-finished products of a high degree of readiness, ready meals, culinary and confectionery products to provide them to public catering enterprises. They differ in that the production process in them is carried out using mass-produced machines and mechanisms, functional containers, mobile racks and containers. It is advisable to build these enterprises on a limited scale due to the difficulty of mechanizing production processes due to their low capacity.
169. Draw up a technological scheme for the preparation of mixed meat liquid hodgepodge
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229. Preparation, presentation and dispensing of egg dishes
The average standard egg weight is 40 g, with protein accounting for approximately 56%, yolk 32% and shell 12% by weight.
When you see a colored stamp on the eggshell with the designation of the day and month, it is either selected (weighing at least 54 g) or ordinary (at least 40 g) diet eggs demolished no more than 5 days ago.
There are three types of table eggs: fresh (stored up to 30 days from the moment they were laid); refrigerator (stored for more than 30 days in the refrigerator) and lime (stored in lime mortar)
Everything chicken eggs, dietary and table, are divided into the 1st and 2nd categories, distinguished by quality and weight. Eggs of the 2nd category weigh less and are somewhat lower in quality, but they are also quite good-quality and certainly fresh.
Industry produces egg powder and egg melange from eggs.
Egg powder contains no more than 6-7% moisture, it replaces a fresh egg, since it retains all its nutritional and taste properties. The weight ratio of egg powder and fresh eggs is 1:5.
Egg melange is a carefully prepared frozen mixture of egg white and yolk, stored in sealed tins.
In cooking, eggs are widely used for preparing independent dishes, and as an integral part of many second courses, snacks, dough products, sweet dishes, etc.
Egg white is also used as a binder (in dough, casseroles, pancakes) and as a clarifying agent (in broths).
The widespread use of eggs for the preparation of independent dishes and fillings, in sauces, seasonings, dough, minced meat, etc. due not only to the high nutritional value of this product, but also to its excellent taste. Dietary eggs should be preferred over others in baby and diet food. Diet eggs are considered the best for those foods that include whipped proteins (soufflés, air pies, biscuits, etc.), as well as for soft-boiled and fried eggs, as the proteins of these eggs are quickly whipped into a persistent fluffy foam , and in soft-boiled eggs and fried eggs, even the slightest taste of “stale” eggs is sensitive.
Table fresh and refrigerator eggs are quite suitable for boiling "in a bag" and hard boiled, for making various scrambled eggs and omelettes, for adding to sauces, minced meats, fillings, dough, etc. Lime eggs can be distinguished by their appearance: fragile, uneven surface the shells of these eggs are covered with a thin coating of lime, which is found in the marks on the hand when the egg is lightly rubbed.
Lime eggs are of good quality. They can be mixed into omelettes, hard-boiled, added to minced meats and fillings, and used in dough products.
Eating insufficiently fresh eggs can cause gastrointestinal illness. One poor-quality egg, or even part of it, can ruin a large number of dough products, sauces, or other culinary products.
Only dietary eggs and eggs whose laying period is known and calculated no more than 10 days do not need additional verification. All others must be carefully reviewed, as the eggs are unstable in storage.
The first and main sign of good quality eggs is transparency, the absence of blackouts and spots when looking at them in the light.
A store that sells eggs usually has special device("ovoscope"), with which the buyer can check the quality of the eggs.
When buying eggs on the market, they should also be viewed in the light, brought to the eyes and covered with a palm on top.
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When eggs are stored, liquid evaporates through the pores of the shell and an air-filled void forms inside the egg, the so-called pug. The longer the storage, the more scary. Simultaneously with the penetration of air through the shell, especially contaminated eggs, microbes penetrate into their contents, causing rapid spoilage.
Prolonged storage also causes liquefaction of the protein. In this case, the yolk of the egg floats up and attaches to the wall of the shell. Often it is in this place that mold appears, which is visible in the form of a blackout or spot when looking at the eggs in the light.
The liquefaction of the protein and the destruction of the yolk shell, which also occur during prolonged or improper storage, lead to mixing of the protein and yolk, as a result of which the egg acquires an unpleasant taste and smell of mustiness, “lay awn”.
The presence of this smell, even in the absence of other signs of spoilage, is an indication that the product is spoiled and cannot be used.
The most common and easiest way to cook eggs is to boil them soft-boiled in the shell, in a bag, hard-boiled. Before boiling, the eggs should be washed in warm water and, if they are served on the table in the shell, the remaining spots on them should be rubbed with salt.
You need to immerse the eggs in boiling water all at once, using a slotted spoon and a net for this.
Eggs, soft-boiled and in a bag, are served on a plate, after putting a napkin on it. At the same time, porcelain or plastic glasses are placed on the table. The glasses serve as egg holders while eating.
281. Describe the biologically active substances contained in tea and coffee.
Tea is a completely unique and "living" entity. Tea is both a model and a means of the passage of sacred time. Tea is a symbolic center around which communication and interpenetration of cultures become possible.
The tea is made from the young leaves and buds of the Camellia siensis tea plant. There are two principal varieties of tea: small-leaf Chinese (Camellia siensis siensis) and large-leaf Assamese (Camellia siensis assamica). Hybrids of these varieties are also grown.
According to legend, tea has been known in China since about 2700 BC. For thousands of years, tea has been used as a medicinal drink, prepared by boiling fresh leaves in water, but around the 3rd century AD, tea became an everyday drink and industrial cultivation and production of tea began. The first description of the methods of cultivation, production and consumption of tea dates back to 350 AD.
Biologically active substances of tea regulate metabolic processes in the body, tea has a pronounced effect on skin diseases. Anti-lipid tea has proven itself particularly well in the treatment of obesity and cellulite.
Anti-lipid tea is used in combination with unloading diets, and separately. To do this, put one tea bag into a glass of boiling water for 15-20 minutes, closing the glass with a saucer, then drink tea in small, small sips. It is desirable to take tea in the morning and in the morning.
According to the centuries-old culture of Chinese tea drinking, it is recommended to focus and think about how warm, invigorating tea washes your blood vessels, intestines, liver, joints, etc. chair. The anti-lipid weight loss tea effectively regulates body functions, accelerates the decomposition of body fat, thus ensuring the effect of weight loss.
Teas are classified depending on the region of origin - Chinese, Ceylon, Japanese, Indonesian and African teas, or on a smaller place of growth - Darjeeling (Darjeeling), Assam (Assam) and Nilgris (Nilgris) in India, Uva (Uva) and Dimbula ( Dimbula) in Sri Lanka, Keemun (Keemun) in Shi-Men (Chi-men) in the Chinese province of Anwei (Anhui), Enshu (Enshu) in Japan.
Teas are also classified according to the size of the processed leaf. As a result of traditional processing, whole-leaf (large-leaf) varieties and smaller (shredded) varieties (brokens) are obtained.
Now tea grows in more than thirty countries, and they drink it almost everywhere.
According to botanists, the tea plant comes from the foothills of Tibet. Wild forms are found between 15 and 40 degrees north latitude, but the distribution area in culture goes beyond these limits. The boundaries of the distribution of cultivated tea plants in the world are considered parallels of 49 degrees north. sh. and 30 degrees south. sh. The existence of a variety of plant forms in Asian countries is the result, on the one hand, of the influence of the ecological conditions of the area and, on the other hand, of the hybridization of local and introduced material. The spread of culture to the north was accompanied by a change in the tree-like form of the plant to a bushy one. At the same time, he developed frost resistance.
Tea is an inexpensive drink, even cheaper than ordinary mineral water. However, tea is a natural, fresh, soothing drink. Real tea is made from the Camellia sinensis plant, and before choosing any type of tea, check the label to make sure you're getting real black or green tea.
Many varieties of tea offer dried fruits and herbal impurities in their composition, which do not retain the aroma and other distinctive qualities of this real, divine drink. Take only the freshest tea, because, unlike wine, tea loses its aroma, “character” and other distinctive qualities over time. Studies show that fresh tea contains significantly higher amounts of antioxidants. Choose tea that is imported directly from the country where it was grown and packaged fresh on site.
Choose the freshest variety of tea as possible. If you want to fully enjoy the process of making tea, choose loose leaf tea, and if you are short on time, use tea bags containing a similar aroma.
The quality of the water used in brewing also determines the flavor characteristics of your tea. Always use only fresh cold tap water, and if the water in your area is "hard", use spring water. Water boiled twice will not contain enough oxygen and the elements needed for the fullest flavor profile of the tea.
Fill the kettle with enough water, approximately 220 milliliters per cup, to ensure required amount servings.
Boil water, and as soon as the first bubbles appear, pour into a preheated ceramic or porcelain teapot, at the rate of one tea bag per person, or in a mug for one tea bag. For loose leaf tea, use one full teaspoon per person and one full teaspoon per teapot.
The process of brewing tea is the most important, as it enhances its aroma, turning water into an incomparable drink. When brewing tea bags or loose tea, the porcelain teapot is the best place to make tea. If you are not using a teapot for brewing, then a mug with a lid is also a good option, as the aroma of fresh tea should not evaporate during its preparation.
Stir the tea and wait three to four minutes. Brewing time may vary depending on desired flavor and strength. Tea should not be brewed for less than three minutes. Three minutes - if you want a cup of weak tea, and five minutes - strong, dark brew. Proper brewing will provide you with complete, refined taste and aroma, and in addition, the healing effect of a natural product.
The coffee tree got its name from the name of the mountainous area in southwestern Ethiopia - Kaffa, where it was first discovered back in 1000 BC. These evergreen trees are grown in the equatorial region. The "coffee belt" stretches from 10° north to 10° south latitude and includes over 50 countries in Asia, Africa, America, Oceania and the Caribbean.
The coffee tree belongs to the madder family. Among them, the genus of coffee accounts for about 60 species, but only two of them are cultivated - Arabica (Coffea arabica) and Robusta (Coffea canephora).
Gentle and sensitive to any changes in climatic conditions, Arabica grows at least 900 m above sea level on mountain slopes, which complicates fertilization and pruning of trees, harvesting and transporting the crop. Arabica fruits contain more aromatic oils and half as much caffeine as Robusta fruits.
Robusta grows from 200 m above sea level and is more resistant to changes temperature regime and the amount of precipitation. Plantations do not require much maintenance and are characterized by high yields. The caffeine content in Robusta beans reaches 4.5%.
The coffee tree reaches a height of 7-8 m, however, in order for the plant to grow in width, it is cut to 2-4 m on plantations. Coffee beans are the seeds of coffee berries, i.e. coffee tree seeds. The coffee bean is surrounded by four shells: a dense, shiny outer skin of a dark red color, pulp, a hard shell-capsule in which both beans are enclosed, as well as a thin silvery film covering each of the two beans tightly pressed to each other.
Grains are germinated in the nursery, and then planted in open ground. Plants begin to bear fruit after 5 years. Flowers coffee tree white color, the smell is similar to the smell of jasmine. Flowering coffee begins in the dry period and continues until the first rains. Arabica fruits ripen in 5-8 months, Robusta fruits in 9-11 months. During the ripening period, the color of the fruit changes: from green to yellow, and then to red.
Coffee beans must be processed immediately after harvest to avoid spoilage. Manufacturers use 2 recycling methods: drying in the sun and washing (washing).
Dry way. Berries are dried under the open sun for several weeks. Drying, the outer shell and pulp are separated from the inner part. Then the raw material enters the device, which blows the grains with a powerful air stream. Only a silvery film remains on the grains, in which they can be before roasting. Dry-processed coffees tend to be more dense and less consistent in flavor when brewed than wet-processed beans.
Wet way. The berries are immersed in a container and filled with water for 12-36 hours, before fermentation begins. After soaking, the coffee beans are washed with running water and laid out to dry under the sun. With prolonged soaking, coffee acquires a complex fragrant bouquet with fruity sourness.
Coffee beans inside the berry are fastened in two by a capsule shell. After processing, this capsule is mechanically removed, and the grains are sorted by size by sifting them through sieves with holes of different diameters. In the process of sieving, defective grains and mechanical impurities are also removed - small pebbles and pieces of branches.
Grains after sorting are a commercial product - unroasted "green" coffee, packaged in jute bags of 60 kg.
The quality of the drink is evaluated by the shades of taste and aroma, by the density and presence of sourness, which together form a varietal bouquet. Having inhaled the coffee aroma, holding the coffee in his mouth, the taster can accurately determine the region where the coffee tree grows, the type of coffee, and the technology of its processing.
Taste and aroma. Despite the fact that taste and aroma are subjective concepts, professional coffee tasters use over 30 terms to evaluate these categories. Here are just a few of them: wine, caramel, tart, refined, spicy, chocolate. The combination of aroma, taste and aftertaste forms a bouquet of the drink.
Continuation
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Aftertaste is the flavor tones that are felt in the mouth after the coffee is drunk. Rich, dense coffee drinks have a pronounced aftertaste.
Density (aka saturation, extractivity, fullness, consistency) depends on the type and origin of coffee.
Acidity (sourness). There are many acids in coffee: malic, citric, lactic, acetic, quinic. phosphoric and chlorogenic. It is their joint action that determines the acidity - the brightness and sparkle of the drink, emphasizes its high quality.
The nutritional value of coffee is low - only 9 kilocalories per 100 g of drink, however, as a source of minerals, mainly potassium, coffee plays an important role. Coffee is also a carrier of vitamins P, necessary to strengthen blood vessels. A cup of coffee contains 20% of the body's daily requirement for this vitamin.
Coffee brewed from Robusta is distinguished by a significant strength and a rough coffee aroma. Arabica coffee has an intense complex aroma, reminiscent of flowers, fruits, honey, chocolate.
As a rule, the consumer is offered more than one sort of coffee in pure form but a mixture of several varieties.
Mixing varieties has a very important goal - to create the desired and well-defined taste and aroma of coffee.
Blending is an art that is based not only on knowledge and experience, but also on intuition.
One of the most important aspects of blending is the "wedding" between Arabica and Robusta. Arabica is an excellent variety with a rich taste and wonderful aroma, but it has almost half the caffeine and fats of Robusta beans. Robusta is less aromatic, but gives a fuller and more extractive infusion.
Thus, Arabica and Robusta, mixed in various proportions, give a wide range of flavors and aromas in coffee drinks.
When laying the table for coffee, they usually use a coffee service. For each guest, on the left side they put a plate under the cake or cake, and on the right - a coffee cup with a saucer. In this case, the handle of the cup should be on the right and be parallel to the edge of the table. The teaspoon should be on the saucer behind the cup, with the handle also to the right. The fork or spoon for the cake should be to the right of the plate. There must be cream (or hot milk) and sugar on the coffee table.
Coffee with milk is served not in coffee, but in tea cups or glasses with glass holders. Viennese coffee is also served, adding whipped cream before drinking the drink.
Coffee-glaze is served in a 250 ml conical glass with a scoop of ice cream. A glass of glass is placed on a plate covered with a carved paper napkin. Lay next to dessert spoon for ice cream and two straws for coffee.
Special specificity is inherent in serving coffee in an oriental way. It is cooked in a Turk with sugar and served with grounds. First you need to remove the foam with a teaspoon, pour the coffee from the Turks into a cup, then transfer the foam from the teaspoon on top.
Under no circumstances should the drink be stirred. A cup of coffee is placed in front of the guest, a glass of cold water is placed on a pie plate to his right. boiled water, which is sometimes slightly acidified with lemon.
293. How many dried porcini mushrooms should be taken to prepare 200 servings with a yield of 250 g of mushroom noodle soup (recipe No. 152.2 (1)
Taking into account the fact that according to the recipe No. 152.2 (1) 10 g of mushrooms are required for the preparation of 1 portion and given that the product is boiled, we need
We need 5 kg dried mushrooms.
Bibliography
Pankova L.A., Petrovsky A.M., Shneiderman M.V. Organization of examinations. - M.: Nauka, 1984.
Collection of recipes for dishes and culinary products for public catering establishments. M.: Khlebprodinform, 1994.
Directory of catering technologist / A.I. Mglinets. M.: Kolos, 2001.
Teplov V.I., Seroshtan M.V., Boryaev E.V., Panasenko V.A. Commercial merchandising. M .: Publishing House "Dashkov and Co", 2001.
Technology for the production of public catering products / Ed. R.P. Konovalov. M.: UNITI-DANA, 2004.
Konstantin Khasin, Alexander Midler
SPICES
HEALING AND CULINARY PROPERTIES
Publishing house "Society SATTVA"
Ayurvedic clinic in Rishikesh, Dr. Portal Chohan -
Director of the Ayurvedic Jiva Institute in Faridabad, Dr.
spices and lecture courses on Ayurveda.
Scientific editor cand. honey. Sciences D. A. Kazbekova Artist V. Goloverov
ISBN 5-8007-0019-2
© Khasin K.M., 2000
© Midler A.P., 2000
© Goloverov V., 2000: design.
^ JOURNEY TO THE WORLD OF SPICES
For thousands of years mankind has used spices in their lives. Their importance cannot be overestimated, because in ancient times, spices served as a necessary component of food, and medicine, and even an object of worship. For ancient civilizations, spices were a great treasure and a measure of wealth and power. In search of new lands where these exotic plants grew, round-the-world travels and conquests, and later colonial wars, were made. Spices helped our ancestors to expand the boundaries of this world, to discover many wonders and secrets.
We offer to make a "journey into the world of spices", which today are able to change our lives, make it exciting and enjoyable. This journey will allow you to learn about the unique properties of spices that was known to people in the days of the Old Testament. And this will be the first step to health. We are sure that this journey makes sense.
^
ABOUT THE PRINCIPAL POSSIBILITY OF TREATMENT WITH SPICES
As you know, people love delicious food. And this often leads to loss of health.
This book aims to ensure that you eat well and - as a result - recover. And if you're healthy, don't get sick.
It will be about special food treatment. Treatment with spices. We also call them spices.
Spicy is a Russian word that means spicy, odorous, pleasant to taste. True, some share these concepts. Often salt, sugar and vinegar are referred to as spices, and spicy-aromatic plants are referred to as spices.
We believe that spices and spices are all species (translated from Latin - this is something worthy of admiration).
We offer a story about the culinary and medicinal properties of spices. About how to make the process of healing from dozens of diseases not only easy, but also enjoyable, because the medicine will be tasty.
Each spice in this book is dedicated to a separate short story; cooking recipes and recommendations for its medical use. And definitely something about chemical composition spices, so that the reader, having found out that he lacks one or another vitamin or microelement, does not run to the pharmacy, but correctly adds spices to food and becomes healthy and satisfied. Note that the accompanying pleasure from food and good mood is also an effective medicine.
^
BRIDGE TO HEALTH
Spices have a wonderful ability to be a bridge to health. Let's explain this.
There are many health systems. The authors of some say: eat everything raw, others - eat everything boiled. Some - do not salt, others - do not eat anything at all. The inconsistency of these methods can confuse anyone.
Every theory has followers. And rightly so, because they were created by thinking people. And they did get better. They were helped by what they discovered for themselves.
Trust in the irrefutable facts of the recovery of the author of any system and his followers sometimes pushes readers to experiment. We are starting to try. Someone eats on different systems. Someone is starving. Some drink urine. But not everyone achieves good results. Sometimes recovery does not occur.
What's the matter? The reason is that the authors of these wellness methods often build them, in fact, for themselves. For some people (and there are many of them), fasting is beneficial. Or eat only raw vegetables.
But what is medicine for one may be poison for another. And even the most reputable scientist can be mistaken, relying only on the results of efforts to improve their own health. We are all very different, each of us has our own way of life, features of the body, constitution and many, many other characteristics that determine our individuality, which cannot be accommodated within the framework of any system, even a very good one, but suitable only for a certain group people.
The same applies to the usual, or traditional, diet. Often we are forced to eat what the catering system offers, or what the wife (mother, mother-in-law, mother-in-law, etc.) knows how to cook, or what is considered a delicacy. And what are our "holiday tables" worth! After the feast, cramps and pains in the abdomen, heaviness in the stomach, hepatic colic and, excuse me, diarrhea or constipation begin. But tradition is tradition...
And yet, finding ourselves in a situation where, having no opportunity (desire, strength, means), we are forced to accept food that is unfavorable for us, we, however, are able to minimize its harmful effects with the help of spices. In this sense, spices play the role of bridges to health. A variety of spices and their properties allows us to choose what suits us, what we like and what is useful.
^
SPECIAL APPROACH TO YOURSELF
In order to accurately select in food what is good for your health, you need to be guided, of course, by taste, knowledge of ancient medicine and experiment. Since this approach to oneself is associated in our book with the selection of spices, we will call it special approaches.
Let's start our experience with those products that seem to be obviously useful. Take, for example, cottage cheese. There is no doubt that cottage cheese is a wonderful food. But nutritionists note that it increases the amount of mucus in the body and often creates problems for the nasopharynx, bronchi, lungs, and “locks” the throat. Cottage cheese is well digested when, as they said in the old days, you have already kindled the fire of digestion. And if the fire of digestion is weak, what happens to curd products? They are digested with great difficulty, resembling raw firewood in a small fire. The fire can be strengthened by putting dry twigs in the fire. Well, in cottage cheese dishes by adding warming spices: cinnamon, nutmeg or black pepper.
Let's continue our experiment, let's try to imagine cottage cheese with black pepper? Strange flavor combination, at first glance. But for people with weak digestion, it is really useful. Adding black pepper to cottage cheese will increase the fire of digestion, as if throwing dry firewood into the fire.
There are people of the opposite type, whose digestive fire is in most cases strong. These people are distinguished by their wolfish appetite. If they do not eat on time, they become aggressive. The feeling of hunger is accompanied by a burning sensation in the stomach. Such eaters will digest cottage cheese without black pepper. Cooling spices such as coriander and fennel can help soothe the burning sensation or neutralize the effects of overeating, which they usually suffer from overeating.
The feeling of heaviness after eating will quickly go away, the bloated stomach will subside, discomfort will disappear, and even problems associated not only with digestion, but also with the general emotional state will be resolved.
This is the rare case when treatment brings pleasure without deprivation and violence against oneself.
It is also clear that different people and even the same person at different times of the year and under different circumstances need to adjust the menu.
^
FORGOTTEN CIVILIZATION OF SPICES
India and China are considered to be the geographical and historical birthplace of this civilization. The Chinese emperor Shen Nung, who lived 34 centuries ago, described in the first Chinese herbalist - "Classic of Herbs" - spices that can cure various diseases. Shen Nung was not only a theorist, but also a practitioner. He demanded that his subjects eat ginger, as it makes the skin smooth and gives the body a pleasant smell. And this is true. Shen Nung was so a healthy person that could have lived much longer than he did. But he got carried away, began to test the effect of poisonous plants on himself. The emperor's maximalism and desire to bring the experiment with poisonous plants to the end led to a tragic result. The indications left by Nung about spices that heal food and at the same time make it very tasty are still interesting.
Another Chinese phenomenon is also known - Li Chang Yun, who was born in 1677 and died in 1933 at the age of 256, which is recorded in official documents and reflected in scientific literature. By the time of Lee's death, Chang Yun was living with his twenty-fourth wife. Yun ate only what he grew in his garden, that is, he was a vegetarian and spent short fasts. Every day, at a certain time (apparently, he knew secret spice science), he used spices, which he also grew on his plot.
With reverence for herbs and spices were treated in ancient India. From ancient books came to us the story of the famous Indian healer Atreya, who lived more than a thousand years ago. “Once upon a time, a young man named Ji-waka approached Atreya with a request to teach him medicine. With no money, Jivaka offered to work as a servant as payment for his education. For seven years Jivaka served as a teacher and participated in the healing of hundreds of patients. Once, an apprentice servant asked when the training would end. Atreya made no answer and directed him to the field behind the house, asking him to bring some of any plants that were not suitable for medicinal purposes. Jivaka walked for a long time and when he returned, he said: “Sorry, teacher, apparently I did not study well. I have not found a single plant that is not suitable for treatment.
Now,” said Atreya, “go. You are already a doctor."
For Atreya knew - any plant can become a medicine. Spices were isolated by Atreya from thousands of plants as the most effective means to improve digestion. We must agree with the sage: without this there can be no good health.
The ancient Indian medicine Ayurveda (Ayus in Sanskrit - life, Veda - knowledge) included the doctrine of cooking with spices. The exact time of writing the most famous Ayurvedic treatises "Charaka Samhita" and "Sushruta Samhita" is unknown. It is known that for the last fifteen hundred years they have been in an unchanged state. These books contain a mass of recipes with spices for the treatment of various diseases.
Modern Ayurvedic preparations, made in accordance with the ancient tradition, also certainly contain spice components in a wide variety of combinations.
^
EGYPT, USA, SPAIN, RUSSIA
When excavating the tombs of the Egyptian pharaohs, archaeologists have found seeds of spices many times. The more noble and revered a person was during his lifetime, the more magnificent his funeral and burial place were, and the more likely it was that he would be buried with spices. It was believed that without spices, the afterlife could not please the deceased. How the soul of the deceased could react to this is unknown, but his body is definitely bad. Spices have strong antiseptic properties and create a downright unbearable environment for any putrefactive bacteria and bacilli. It has long been noticed that dishes containing spices retain freshness longer than usual. Pharaoh, like all of us, is a perishable “product”. And therefore, the use of spices when embalming in a hot climate is simply necessary, they play the role of preservatives for a noble person.
In ancient times, the quality of spices was so strict that a modern spice merchant in medieval Germany would have been burned alive for selling fakes. Today, of course, this will not happen: in our market it costs nothing to pass one spice for another - instead of saffron, turmeric or add something to the spice for weight, etc.
Unfortunately, the culture of using spices, knowledge of their properties and capabilities has almost been lost. Therefore, our food is not very tasty, even coarse - only salty, only spicy, only sweet. At best, modest combinations of these three tastes. Is it an achievement to limit your worldview to a black and white TV?
Due to the loss of the spice culture, one of the most profitable businesses in the pharmaceutical and food industries has become the production of nutritional supplements. American pharmacists encapsulate saffron, turmeric, fennel, cayenne pepper, ginger. We sometimes do not realize that it is 15-20 times cheaper to buy a bag of spices than something in capsules. Despite the fact that 100 grams of pure spice costs less than a dollar in the store, there are eccentrics who buy such "food novelties" up to $ 18 per 100 grams. A Spaniard, for example, cannot be forced to take capsules of saffron (it's like asking a Russian to take brown bread or potatoes in capsules). Because, growing saffron at home, the Spaniards have long been accustomed to using it in everyday life. You can't fool them with capsules. Especially the Indians and Chinese, whose culture of using spices is still at a high level today.
It must be admitted that in Russia people have always treated the new, especially the new in food - very carefully. This is putting it mildly. For example, when potatoes and tomatoes were still rare in Russia, bloody “tomato riots” broke out. It was not so easy to force the peasants to eat this overseas red unsweetened "fruit", even under the threat of being beaten to death with lashes. As for the "introduction" of potatoes, according to some sources, often mortally frightened people simply confused the tubers with poisonous inflorescences and fruits. As a result of numerous poisonings - the "potato" riot of 1842 in the Perm province, the largest popular unrest of the 19th century.
Despite the fact that in modern Russia most spices are still perceived as exotic, we hope that spice riots can be avoided. In Russia, fortunately, something was known about spices before. For example, Russian gingerbread is a biscuit with spices. In Russia, gingerbread cookies have also been famous since ancient times. Before the revolution, spice shops were everywhere.
As for the medicinal properties of spices, today even less is known about them than about culinary ones.
And meanwhile, how many troubles could be avoided with the help of spices, maybe even change world history! Let us recall the novel by Mikhail Bulgakov "The Master and Margarita", the procurator of Judea, Pontius Pilate, who suffered from monstrous migraine attacks - a fact, apparently, historical. If the Roman procurator had not had migraines (correctly using ginger, cloves or saffron), who can say how those distant events would have ended?
However, probably, this story would have happened without the will of Pilate. Here are some things that could have been prevented. It is very likely, for example, that Boris Yeltsin could have avoided such a complex operation as coronary bypass surgery if he had regularly eaten saffron, cardamom and cinnamon. (How to do it right, see below.)
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WORLD HISTORY AND SPICES
Spices have been a luxury item for centuries. With the help of spices, cooks gratified the taste of kings and minions of fate. Many geographical discoveries have been made in search of spices. Spices were among the main targets of the great travels of Magellan, Vasco de Gama and Columbus. Wars have been fought over spices and thousands have died. And above all, professional spice hunters - the Dutch, French, Portuguese, British and Spaniards. Contrary to the bloody history of spices, spices (along with salt) are one of the few foods that are approved by traditions and religions. Moreover, religious holidays in different countries suggest a varied use of spices for ritual ceremonies. It is no coincidence that folk wisdom says: life without spices - no health, no joy.
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A NON-RANDOM SELECTION OF SPICES
Note that for this book we took a non-random set of spices. So one day it happened that by the will of fate or chance, these wonderful spices ended up in the backpack of one of the authors of the book during a multi-day hike. On the third day, while crossing the river, alas, the first aid kit sank. Over the next three weeks, eight travelers were treated ONLY with spices (which avoided the fate of the first-aid kit, since they were in the second kayak). A variety of ailments happened, from insect bites, snakes, colds, sciatica, burns, cuts, injuries and poisoning - to gastrointestinal disorders.
Returning home, most of the expedition members stopped using pills and still treat themselves and their loved ones with spices. (Not to mention the fact that, according to travelers, they had never eaten so deliciously on any trip before.)
We know the taste of these spices well and have researched them healing properties. In practice and according to all sources available to us. Continuing the line of the medieval physician Quintus Serenus Samonicus, we would like to place funds "not only in the hands of the physician, but also of anyone who would like to be treated without drugs."
Content:
1)
Introduction.
2)
Nutritional value of spices.
3)
Classification of spices.
4)
Characteristics of spices.
5)
Characteristics of herbs.
6)
Characteristics of spices and their use.
7)
Seasonings. Seasoning classification.
8)
Market overview: spices and seasonings.
9)
Conclusion.
10)
Bibliography.
Introduction
Whatever it was, but today spices and seasonings are so deeply embedded in the culinary and even cultural traditions of many nations that it is difficult to imagine their existence without them. Eating spices and spices from a culinary tradition gradually turned into a vital necessity.
For example, rice has long been the only available food for the poor in the countries of the East. Only the addition of various spicy plants to it made it possible to somehow diversify the taste of rice dishes and not feel serious health problems associated with a lack of substances and microelements necessary for the body.Many spices and herbs were also known in Europe. Anise, mustard seeds, cumin, coriander, cinnamon, mint, wormwood, saffron, etc. were used in cooking. In ancient Babylon, ajwan, cardamom, sesame, garlic, dill, fennel, etc. were added to food. But at the beginning of our era, when Christian culture gradually replaced the ancient one, many spices and spices fell into disuse.
Spices regained popularity in Europe only in the 15th century, with the beginning of the circumnavigation. At the end of the 15th century, Vesco da Gama brought black pepper, cloves, ginger and cinnamon to Europe. With the discovery of the American continent, Europe learned the taste of vanilla, allspice Jamaican and red capsicum.
In the 16th century, oriental spices and spices became known in Belarus as well. Pepper, cardamom and saffron were delivered from Persia and India. From China they brought star anise, galangal (galangal root), ginger, Chinese cinnamon (cassia) and black pepper. Especially popular in Russia were spicy mixtures, which were added to confectionery. They were called "dry spirits" and were used for baking gingerbread and Easter cakes. Most often, these mixtures consisted of anise, star anise, vanilla, cloves, ginger, cardamom, cinnamon, nutmeg, allspice, cumin and saffron.
Most spices have preventive and medicinal properties. For example, in Europe, spices and spices have long been sold in drugstores. But the use of spices for medicinal purposes is a real art.
For example, Turmeric has diuretic properties and cleanses the blood, Fennel has a beneficial effect on digestion and stimulates milk production in nursing mothers, etc. Asafoetida was very popular as a medicine in the Roman Empire. It is believed that it restores the function of the adrenal glands and gonads, as well as calms the nervous system and relieves headaches.
Spices and spices are natural biologically active additives that can make nutrition healthy and perfect. Spices are the seeds, leaves, roots, stems, bark and flowers of spice plants. They contain vitamins and minerals necessary for the human body for a full life.
Natural biologically active additives.
In addition to black pepper, mustard and bay leaf, there is also a huge variety of spices and spices. Here are just a few: asafoetida, vanilla, star anise, garam masala, cloves, ginger, cardamom, cayenne pepper, coriander, cinnamon, cumin, turmeric, poppy, juniper, nutmeg (macis), fenugreek (shamballa), paprika, seeds celery, sumac, Sichuan pepper, tamarind, cumin, dill, fennel, saffron, allspice Jamaican and many others.Spices and spices not only give an unusual taste and aroma to familiar dishes and products, they have many healing properties and enrich our diet with vitamins and minerals. Eating a variety of spices and seasonings allows you to maintain health and prolong youth, improves mood and well-being.
SPICES
Spices- these are flavoring substances that are added to food to give it the appropriate smell, taste, color, which contributes to a better perception and assimilation of food.
In our country, spices are especially widely used in the national dishes of the republics. Central Asia, Transcaucasia, Ukraine, Moldova.
Influencing the mucous membrane of the stomach and intestines, spices contribute to the release of digestive juices. Specific substances that have a juice effect are essential oils, glycosides, alkaloids, acids, flavonoids, tannins, dyes, minerals and other substances.
Spices are used for various purposes:
- emphasize the specific properties of the product;
- give the finished product an appropriate aroma;
- to mask an undesirable smell in a product or a dish;
- change the appearance, smell, color, taste of the product;
- enhance the safety of products;
- contribute to a better perception of food and thereby increase its nutritional value.
A number of spices (for example, parsley, dill, celery and various peppers) not only improve the appearance and taste of dishes, but also fortify them.
Spices are indispensable for the preparation of marinades, pickles, ferments, compotes, syrups, tinctures, kvass.
A good environment for them are various sauces (on butter and vegetable oil, vinegar, sweet) and syrups.
It is advisable to introduce spices into those products that have a weakly pronounced taste and aroma (for example, beetroot dishes). It is necessary to skillfully combine spices with each other and table salt. Sometimes spices of one type are not enough to drown out an unwanted aroma or improve the taste of a dish, then a “bouquet” or a mixture of various spices is compiled. This makes it possible to diversify the aroma, get different shades of color and taste of food. For example, you can get dozens of variations of the same vegetable dish by adding various mixtures to it.
Spices should be stored ground in a glass container with a tight-fitting lid to prevent air oxidation and loss of specific properties and aroma.
Use spices in small quantities, as a rule, finely chopped, so as not to spoil the appearance of the dish. The finer they are fragmented, the more effective they are. Many spices are recommended to be introduced into dishes and culinary products 5-10 minutes before they are made. They are added to flour, confectionery and bakery products when kneading dough.
Classification:
- Classic (coriander, pepper)
Local (use where they grow)
Spicy vegetables (usually used fresh, pickled - onion, garlic, wild garlic)
Spicy herbs (dill, parsley, mint)
Combined or mixtures (vanillin)
Artificial spices (vanilla)
Recycled.
- Seeds - mustard, nutmeg.
Fruits - anise, star anise, vanilla, cardamom, pepper, coriander.
Flowers - carnation, saffron.
Leaves - bay leaf, rosemary.
Roots - ginger, turmeric.
The bark is cinnamon.
The most commonly used spices include star anise, vanilla, ginger, cardamom, cloves, cinnamon, bay leaf, nutmeg, pepper (black, white allspice, capsicum), zest (orange, lemon, tangerine), saffron, anise, basil, hyssop , cumin, coriander, marjoram, mint, thyme, dill, parsley, celery, savory, parsnip, sage, tarragon.
Seasonings used in food include: table mustard, table horseradish, capers, olives, food acids (acetic, citric), salt.
star anise is the fruit of a tropical evergreen tree. It is sold mainly in the form of a yellow-brown coarse-grained powder. The taste is bitter-sweet. It is used in the production of rolls, gingerbread, bread kvass, sauces (onion, sweet and sour), compotes, kissels. Star anise is introduced into sweet dishes before the end of their cooking. An excess of star anise can add bitterness to the dish.
Anise- the extract of the seeds of this plant was included in the cough mixture. This plant was cultivated many centuries ago in the Middle East region. As a spice, anise seeds are used, collected immature. Anise is a spice that has a unique property to neutralize any unpleasant specific odor. In the East, it is customary to chew anise after a meal, because. it fights bad breath. Even such a nuisance as burnt food can be overcome with the help of anise. To do this, just put a pinch of anise grains in the dishes. After the unpleasant smell has disappeared, the anise seeds are removed and the dish is seasoned with spices according to the recipe. In hot weather, dishes containing anise do not spoil for a long time and do not dry out.
Fresh anise leaves are used to make salads and side dishes.
Seeds are used in the manufacture of bakery products, some sauces, compotes, kissels, as well as fermented milk products. Anise is added to hot dishes 3-5 minutes before readiness, to cold dishes - when serving
Vanilla- fruits of a tropical plant in the form of pods (sticks) from 10 to 30 cm long, dark brown in color with a persistent spicy aroma. The content of essential oils is 3%. Currently, the food industry produces a synthetic white powder - vanillin, which successfully replaces the natural spice. Vanilla and vanillin are used in the production of dough products, finishing semi-finished products (creams), compotes, jellies, mousses, soufflés, parfaits, puddings, and cottage cheese products. Spice is introduced into the dough during its kneading, into compotes and creams - after they are prepared. Vanilla has a strong aroma and a bitter taste, so an excess of it can make products bitter. For the best dosage, the spice is mixed with sugar and stored in a tightly sealed container.
Substitute - vanillin - white or slightly yellowish, crystalline powder and powdered sugar.
Ginger- one of the oldest spices known to mankind.
Pliny wrote about this plant. The birthplace of ginger is India, but today ginger is grown in several regions of the world. In cooking, ginger is primarily used for canning meat and fish. Ginger gives a pleasant taste to fish soup, soups, fried poultry and mushrooms. A drop of ginger added to black coffee makes it taste unique. But, of course, ginger is part of many seasonings. They are also flavored with gingerbread and cookies. Ginger is introduced into the dough when kneading, and into hot dishes - 15-20 minutes before readiness.
Ginger dry rhizomes of a tropical plant from the ginger family. Available in powder form. It has long been used in the production of products of Russian national cuisine: gingerbread, sweet buns, liqueurs, kvass, tinctures. Currently, it is added to vegetable and fruit marinades, sauces, muffins, compotes, sweet products, jams. Ginger is introduced into the dough during the kneading process, into other dishes - after heat treatment.
Cardamom- immature dried fruits of a tropical plant with a delicate spicy aroma and a slightly pungent camphor taste. It is used for flavoring flour confectionery and curd products, as well as vegetable, legume and cereal dishes. In hot dishes, cardamom is introduced before the end of cooking, in cold dishes - before serving.
Cardamom is one of those spices that made India famous.
It is in the Cardamom forests in southern India that this amazing plant grows. The fruits of cardamom are harvested unripe and are not separated from the boxes so that the fragrant essential oil does not evaporate. Fruits-boxes and deliver all over the world. In cooking, cardamom is actively added to pies, gingerbread, strudel. Cardamom is one of the few spices that does not lose its flavor, even when heated for a long time.
Cardamom is an essential ingredient in the famous Bedouin coffee. And, of course, cardamom enriches fish, rice, marinade and even minced meat dishes. Cardamom must be handled with extreme caution - it is a very strong seasoning.
Do not add more than one box of cardamom per kilogram of minced meat or dough.
Whole grains are put in soups and kissels.
In pastries, sauces, minced meat and coffee - ground.
Carnation- the buds of the evergreen clove tree. The aroma is burning, pungent, spicy. It is usually consumed as a whole, as it quickly loses its aroma when milled. Cloves can be used as an infusion.
To do this, it should be poured with cold boiled water (3-7 buds per 1 liter of water) and kept for 5-10 minutes. Cloves are used in the manufacture of marinades (mushroom, fruit, vegetable), compotes, jelly, puddings, flour confectionery, curd and sour-milk products. It is added to marinades during their preparation and is not subjected to prolonged heat.
Cloves are widely used in oriental cuisine. It has the property not only to flavor the dishes to which it is added, but also to keep them fresh for a long time. In Israeli cuisine, cloves are used mainly for preparing mushroom, meat, vegetable, fish, and fruit marinades. It is rarely added to hot dishes, because. in case of an overdose, the dish acquires a bitter taste.
Cinnamon- dried bark of young shoots of an evergreen cinnamon tree. Ceylon (real) cinnamon has a delicate aroma, Chinese - more pronounced. It is available in the form of powder or sticks. They are mainly used in the manufacture of dough products, fruits, cereals. Pairs well with apples. Can be recommended as an additive in the manufacture of vegetable and fruit marinades. In hot dishes, cinnamon is introduced before the end of cooking, in cold dishes - before serving.
My grandmother's house smelled of cakes and cinnamon, and I was even allowed to wrap a dough pretzel and sprinkle it with cinnamon and sugar. Yes, cinnamon is primarily used in confectionery: cookies, pies with fruit filling, homemade gingerbread. Add cinnamon to ice cream, fruit soups and salads, especially with apples. V oriental cuisine cinnamon is added to coffee and fruit decoctions.
But cinnamon is good and as an additive to meat, poultry and fish, and even in marinades, it is appropriate. True, cinnamon does not tolerate long-term cooking. It is recommended to add it to the dish 10-15 minutes before cooking.
Bay leaf- dried leaf of a noble laurel. The industry also produces laurel tablets, powder and essential oil. Used in the process of preparing first and second courses, as well as canning and pickling vegetables. It is recommended to add to the first dishes before the end of cooking, to sauces - when they are cooled, after which the bay leaf should be removed from the finished dish, otherwise it acquires a tart taste and too pungent aroma.
Bay leaf is widely used in cooking and is familiar to many, although not everyone knows that it has a very beautiful legend. The ancient Greek god Apollo fell in love with the beautiful Daphne and pursued her. The girl did not like Apollo and turned to Zeus for help, and he turned her into a fragrant beautiful tree. The Greek name of the laurel, Daphne, was transferred to Hebrew, and in Russian we use the Greek word "laureate" - crowned with laurel - in memory of the ancient tradition of laying a laurel wreath on the heads of the winners and the best poets. Who would have thought then that today not a single housewife can do without the leaves of this wreath when canning fish, mushrooms, vegetables, cooking meat, pickling herring, pickling vegetables and preparing homemade pickles. Bay leaf is an ingredient in many sauces and spice blends. Laying bay leaves in hot dishes is recommended 20-25 minutes before cooking, and remove from the dish when it is ready. Store the bay leaf in a closed container in a dry place.
Nutmeg- dried seeds of the fruits of the nutmeg tree. It is egg-shaped and gray-brown in color. Available in whole or ground form. In culinary practice, it is widely used in the manufacture of jam, compotes, curd, flour confectionery and other sweet products. It can be successfully used for various vegetable dishes and marinades. In hot dishes, nutmeg should be introduced before the end of cooking, in salads - before serving, after carefully grinding.
Pepper- used various kinds: black, fragrant, red in whole grains and in ground form. The sharp taste and smell of black pepper are due to the content of essential oil in the amount of 2.1% and piperine 7.3%. Allspice has a spicy smell due to the content of essential oil in it (4.3%). Red pepper (paprika) contains capsancin, which gives it a pungent, pungent taste. Pepper is used to make marinades, soups, sauces, vegetable and egg dishes.
Zest(orange, lemon, tangerine) - the outer layer of the citrus peel. Contains essential and orange oil, aromatic, coloring and pectin substances, vitamins C, B1 B2, provitamins A and organic acids. Many of these substances have a detrimental effect on various microorganisms.
To prepare the peel, citrus fruits are thoroughly washed, scalded with boiling water, a thin layer of skin is removed and dried in an oven at a temperature of 70-80 ° C until it becomes brittle. Zest can be used in powder form in the manufacture of confectionery, curd and cereal products, as well as in the preparation of sauces, jelly and compotes. At the same time, the product acquires a beautiful orange or yellow tint and a pleasant citrus aroma.
Saffron cultivated in Central Asia, Crimea, Azerbaijan, Dagestan. Saffron colors dishes or foods yellowish and gives them a subtle flavor.
It is used in the form of an alcohol solution, which is diluted with water and introduced into dishes, flour confectionery, creams, fruit mousses. Saffron goes well with beans, rice, eggplant. It can be recommended as an additive to various sauces for vegetable dishes. To achieve the desired effect, it is necessary to introduce saffron when kneading dough or at the end of cooking. Saffron is the king of spices.
In the literal and figurative sense. In the Middle Ages, saffron cost 15 times more red pepper . And today it remains one of the most expensive spices. This plant is very capricious and is not found in the wild today. Saffron is cultivated on special plantations, freshly blooming flowers are harvested by hand, always in dry weather, from 10 to 11 in the morning. On the same day, the stigmas, which are actually spices, are plucked from the flowers and dried for exactly 30 minutes at room temperature. To obtain 1 kilogram of dry saffron, more than 100,000 plants must be processed.
Insignificant amounts of saffron added to food give it an amazing golden color, enhance and ennoble its natural aroma and savory taste. Annual consumption of saffron should not exceed 1.5 g per person. Therefore, saffron is first dissolved in alcohol or water, then this tincture is diluted with water and introduced into the dish 5 minutes before readiness, and into the dough during kneading.
Saffron is not usually used in combination with other spices, but sometimes red pepper and garlic.
In cooking, saffron is added to clear fish soups, stewed fish, sauces for meat and poultry dishes. Very nice rice with saffron.
SPICES.
About spicy herbs (celery, parsley, coriander, chervil, fennel, borage, cumin, hyssop, tarragon, mint, lemon balm, marjoram, oregano, savory, basil, thyme, etc.) learned in Europe only in the XIII-XVII centuries.
Many herbs in fresh, dried and canned form are widely used in the Caucasus, Ukraine, Moldova and Central Asia. Most herbs use flowers, stems and leaves as food. Often they are not only spices, but also medicinal products.
Characteristics of herbs
Tarragon (tarragon) owes its name to the bizarre shape of its roots, which resemble a small dragon. In French - "esdragon", i.e. little Dragon. Tarragon has a strong smell, a bit like anise .
In cooking, tarragon stems and leaves are used for homemade pickles.
Fresh tarragon leaves are added to fish dishes, vegetables, side dishes, salads, sauces, cheese and sour milk.
Tarragon is added to hot dishes 1-2 minutes before readiness.
In cold dishes - just before serving.
It is good to rub meat and poultry with tarragon before cooking.
Dried tarragon leaves are added to borsch, fish soup, meat and chicken soups 3-5 minutes before they are ready.
Tarragon stems and leaves added to vinegar make it fragrant.
fresh greens, washed with cold water and wrapped in a damp cloth. In winter, it is consumed dried. To do this, the herbs are tied into bunches and dried in a well-ventilated, poorly lit room, then ground into powder and placed in dark jars with tightly screwed lids to protect them from air oxidation and loss of aroma.
Celery and parsley are widely used in food in many countries of the world. Three varieties of celery are grown (root, lettuce and leaf) and two varieties of parsley (root and leaf). All parts of plants are used as food. The roots, fresh and dried, are added to soups, as well as vegetables and cereals. They are preliminarily thinly sliced and sautéed in vegetable oil. At the same time, essential oils, aromatic and coloring substances dissolve in fat and, when introduced into first courses, give a persistent delicate aroma. Salad celery in its raw form is added to cold and second courses, as well as soups. Grated celery goes well with carrots, apples, lemon.
Celery (celery, carp-s) was known to the ancient Egyptians, they seem to have cultivated it. Since time immemorial, carp-s has been an integral part of the Jewish Passover table. In ancient Rome, celery, like most herbs, was used both as a spice and as a medicine. Dried roots are grated, mixed with table salt and sprinkled on sandwiches with butter or soft cheese.
Celery leaves are put in soups, meat and fish dishes. They go especially well with tomatoes and potatoes. Salads with potatoes, beans, beets are good from boiled celery. Good celery stewed in sour cream.
Celery seeds are added to sauces, soups, fish and meat dishes.
Parsley is sung by the great Homer. The famous Greek heroes who won the victory were put on wreaths with parsley woven into them. The ancient Greeks grew parsley for this purpose on purpose, and did not eat it.
But on the table of the ancient Romans, parsley meant that very important guests were invited to the house.
Today, parsley is grown everywhere. The roots, stems and seeds of parsley are used as food. The range of uses of parsley in cooking is very wide. Fresh parsley is added to meat and fish dishes, soups, salads . Parsley is often included as a flavoring in sauces, gravies, cheeses, cottage cheese. Seeds, roots and parsley are used to make homemade pickles.
Dill is used as a seasoning for various dishes. Its stems are widely used in salting and pickling vegetables.
In the Middle Ages in Europe, dill was considered not only a spicy, but also an ornamental plant. It was believed that inhaling the aroma of dill helps to clarify the mind. In the luggage of the first settlers to America, among other expensive things, dill seeds were carefully stored.
In cooking, fresh and dried dill is used.
Fresh leaves are added to soups, sauces, vegetable salads , meat, fish, dairy, mushroom dishes.
Umbrellas of inflorescences give a delicate taste to sauerkraut, pickles and tomatoes, pickled onions.
Dry ground dill is added to sauces, meat and fish soups, roasts, vegetable stews.
Dill goes well with all vegetables, cheeses and cottage cheese Horseradish
Basil has a spicy aroma and a sharp taste. Fresh and dried leaves are used in the manufacture of salads (vegetable, fruit), sauces, vegetable soups, marinades, cottage cheese and egg dishes, as well as in pickling and pickling vegetables. In the first and second courses, basil is introduced 5-10 minutes before they are ready. Hyssop leaves, fresh and dried, are used to flavor salads, soups and second vegetable dishes.
In Europe, basil - “royal”, in the East reyhan - “fragrant” is used quite widely in cooking. This plant is unpretentious and grows even in a box on the windowsill. Cut leaves and stalks of reyhan should be stored in the refrigerator, preferably in cellophane. You can prepare basil for future use by drying the stems and leaves in the shade at room temperature. Dry basil is recommended to be stored in glassware. Basil - gourmet seasoning to meat and fish dishes, typical for both Eastern and Western European cuisine. Reyhan is also good in soups, salads , cold dishes and as an additive to rice, cheeses, eggs.
cumin leaves added to salads or used in cooking vegetable soups. Seeds are used in the production of bakery products, salting and pickling vegetables, and are also used as a seasoning for various dishes, especially cabbage, cottage cheese, feta cheese, and cheese.
Coriander used in the form of fresh or dried herbs, which are often called cilantro, and coriander seeds. Used in the manufacture of salads, soups, rice, egg and cottage cheese dishes. Pounded seeds are added to the dough when baking bakery products.
At the marjoram dry leaves and flower buds are used. Used in the manufacture of vegetable and mushroom salads and soups, cottage cheese and cheese products.
Marjoram in ancient Egypt served as a symbol of admiration, delight and other strong emotions. The object of admiration was presented with a bouquet of marjoram stalks. Its gentle scent spoke of love and admiration. Through Greece, marjoram spread throughout the Mediterranean. In the Middle Ages in Europe, it was considered indecent to serve dishes not seasoned with marjoram to the table for guests.
In classical cooking, marjoram is added to minced meat. It is good to sprinkle marjoram powder on mushroom, tomato, pea soups, roasts, omelettes, fried mushrooms, sauces. Brewed like a tea, marjoram is a great drink for the hot season. In addition, it perfectly calms the nervous system.
borage grass has a pleasant smell of fresh cucumber. The leaves are mainly used for fresh. Cucumber grass goes well with vegetables and mushrooms. It can be used for cooking first courses.
Mint pepper is used in cooking in the manufacture of salads, soups, vegetable dishes, compotes, jelly. Fresh and crushed dried herbs are added to many national dishes (lactic acid products, vegetables). Adding mint to milk slows down its souring.
Mint, like many other spice plants, owes its name to the heroes of Greek myths. The lord of the underworld, Pluto, fell in love with a nymph named Menta. The jealous wife of Pluto, Proserpine, turned the nymph into a nondescript grass. Pluto tried to disenchant his beloved, but failed. Then he gave the plant a wonderful smell.
There are many varieties of mint: lemon, curly, pubescent, pepper, lavender etc. Cultivated varieties are grown in Israel - peppermint and lavender mint.
Peppermint is used for flavoring confectionery and in the medical industry.
Lavender mint is used as a spice. It has a milder taste and smell, and contains almost no bitterness. Mint leaves are used to make drinks, add to salads, fish, meat and vegetable dishes. Mint leaves are also good in sour milk soups and legume dishes.
Mint leaves can be dried and crushed. In this form, they are added to the marinade for meat, in roast beef or veal, in mashed potatoes and other potato dishes, in baking.
Thyme fresh and dried are added to potato and vegetable salads, sauces, soups, borscht, grain products, egg dishes. Thyme is especially good in dishes of beans, peas, soybeans, lentils. It is also used for pickling tomatoes and cucumbers.
The ancient Greeks were very fond of the smell of thyme and burned its fragrant stems in front of the images of the gods. In ancient Judea, thyme was used to disinfect dwellings. In many Mediterranean countries, the property of thyme to disinfect indoor air is still used today.
In cooking, as a spice, the dried tops of the stems with buds, flowers and leaves are used. Less often - fresh leaves and flowers. Thyme goes well with
etc.................
Rice. 1.3. Structure of starch grain:
1 - structure of amylose; 2 - structure of amylopectin; 3 - starch grains of raw potatoes; 4 - starch grains of boiled potatoes; 5 - starch grains in raw dough; 6 - starch grains after baking
When heated from 55 to 80°C, starch grains absorb a large amount of water, increase in volume several times, lose their crystalline structure, and, consequently, their anisotropy. The starch suspension turns into a paste. The process of its formation is called gelatinization. Thus, gelatinization is the destruction of the native structure of the starch grain, accompanied by swelling.
The temperature at which the anisotropy of most grains is destroyed is called the temperature gelatinization. The temperature of gelatinization of different types of starch is not the same. Yes, gelatinization potato starch occurs at 55-65°C, wheat - at 60-80, corn - at 60-71°, rice - at 70-80°C.
The process of gelatinization of starch grains proceeds in stages:
* at 55-70°C grains increase in volume several times, lose optical anisotropy, but still retain a layered structure; a cavity ("bubble") is formed in the center of the starch grain; a suspension of grains in water turns into a paste - a low-concentration amylose sol, in which swollen grains are distributed (the first stage of gelatinization);
* when heated above 70 ° C in the presence of a significant amount of water, starch grains increase in volume by dozens of times, the layered structure disappears, the viscosity of the system increases significantly (the second stage of gelatinization); at this stage, the amount of soluble amylose increases; its solution partially remains in the grain, and partially diffuses into the environment.
With prolonged heating with excess water, starch bubbles burst, and the viscosity of the paste decreases. An example of this in culinary practice is the liquefaction of jelly as a result of excessive heat.
The starch of tuberous plants (potato, Jerusalem artichoke) gives transparent pastes of a jelly-like consistency, and cereals (corn, rice, wheat, etc.) - opaque, milky-white, pasty consistency.
The consistency of the paste depends on the amount of starch: when its content is from 2 to 5%, the paste turns out to be liquid (liquid jelly, sauces, puree soups); at 6-8% - thick ( thick kissels). An even thicker paste is formed inside the potato cells, in cereals, pasta dishes.
The viscosity of the paste is affected not only by the concentration of starch, but also by the presence of various nutrients (sugars, mineral elements, acids, proteins, etc.). So, sucrose increases the viscosity of the system, salt reduces it, proteins have a stabilizing effect on starch pastes.
When starch-containing products are cooled, the amount of soluble amylose in them decreases as a result of retrogradation (precipitation). In this case, aging of starch jellies (syneresis) occurs, and the products become stale. The rate of aging depends on the type of products, their humidity and storage temperature. The higher the humidity of the dish, the culinary product, the more intensively the amount of water-soluble substances in it decreases. The most rapid aging occurs in millet porridge, slower - in semolina and buckwheat. An increase in temperature slows down the process of retrogradation, so dishes from cereals and pasta, which are stored on food warmers with a temperature of 70-80 ° C, have good organoleptic characteristics for 4 hours.
hydrolysis of starch. Starch polysaccharides are able to decompose into the molecules of their constituent sugars. This process is called hydrolysis, as it comes with the addition of water. Distinguish between enzymatic and acidic hydrolysis.
Enzymes that break down starch are called amylases. There are two types of them:
α-amylase, which causes a partial breakdown of starch polysaccharide chains with the formation of low molecular weight compounds - dextrins; with prolonged hydrolysis, the formation of maltose and glucose is possible;
β-amylase, which breaks down starch into maltose.
Enzymatic hydrolysis of starch occurs in the manufacture of yeast dough and baking products from it, boiling potatoes, etc. wheat flour usually contains β-amylase; maltose, formed under its influence, is a nutrient medium for yeast. α-amylase predominates in flour from sprouted grains, and dextrins formed under its influence give products stickiness and an unpleasant taste.
The degree of hydrolysis of starch under the action of )
