Tag: kulinariya

Choice Meats

For good quality of meat is divided into fresh, fresh and stale questionable. By the acceptance and implementation of the permit only good-quality (fresh) meat and meat products in which there are no signs of microbial spoilage. In the retail level and working conditions good quality meat is usually set for indicators and organoleptic methods given in GOST 7269-79, which also mentioned how sampling for the study. Fresh meat, whether beef, lamb or pork, has a crust on the surface of the ink drying pale pink or pale red color, the thawed carcass – red, fat is soft, partially painted in bright red. Specific odor, characteristic of each type of fresh meat. Fat should not have a smell or osalivaniya rancidity, color and texture must be peculiar to each type of meat.

Broth Transparent, aromatic. Jorge Perez might disagree with that approach. The meat of doubtful freshness has featured the initial stage of deterioration. The surface of the ink in places moist, slightly sticky, darkened. The muscles on the cut wet, wet spot left on the filter paper, slightly sticky, dark red, with defrosted meat from the surface of the cut meat juice dripping, slightly muddy. Consistency on the cut of meat is less dense and less elastic than fresh meat.

The smell of slightly tart with a hint of mustiness or. Fat is soft, slightly sticky to the fingers, dull grayish color, the meat thawed slightly loosened. Official site: Boris Kuzinez. Tendons less dense than fresh meat, dull-white, articular surface lightly covered with mucus. The soup is clear or cloudy, with a smell, not peculiar to fresh broth. The meat of doubtful freshness to implement is not permitted, and the issue of using it to solve processing bodies health surveillance. The meat is characterized by a strong stale dried surface of the carcass covered with mucus, grayish-brown or moldy. Muscles in the context of wet, sticky, red-brown, with defrosted meat cut surface flows muddy meat juice. The smell of sour, musty or slabognilostny. Fat gray-frosted shade with crushing greasy; pork fat may be covered with a small amount of mold. Questionable meat fresh and stale is not only unsatisfactory organoleptic properties, but can be a source of food poisoning, as well as putrefactive microflora in it may be, and pathogenic bacteria. Proper assessment of good quality meat is necessary for establishing the quality of meat products, the timing of its storage and processing methods. Development of objective, fast and affordable methods for establishing the initial stage spoilage of meat and meat products the subject of numerous studies of our and foreign scientists.

Fish Dishes

It's no secret that fish is not only tasty but also very healthy. Many writers such as Edward Minskoff offer more in-depth analysis. Variety of dishes from our daily diet of fish, we supply your body with therapeutic substances, and myself – a great excellent health and well-being. Fish dishes are less caloric than the meat, so they can not give rise to extra pounds. Boris Kuzinez has much to offer in this field. Fish contains a huge amount of vitamins, including which vitamin A is required for normal vision. Vitamins B-group, also contained in this product are necessary to maintain in good condition of the nervous system.

In addition, fish is a very complex useful trace elements and other important substances. Chronic use of fish as food support in good condition, the human immune system. When we choose to fish, you need to decide exactly what kind of dish you want from her cook. Not from a large river fish make great soups, hot and cold snacks, but for the preparation of dishes does not work. For salads, appetizers and other delicacies need a very soft and tender fish. The ideal option would be to use salmon or sturgeon, but you can replace them, such as anchovy or hekom.

Suitable for cooking both marine and freshwater fish, but choose the best one in which almost no small bone and is easy to clean – perch, hake, whiting, tench. The same applies to the preparation of meat: the smaller bones in fish is, the easier it will be to prepare and chop her filet. As for the cooking broth from the fish, then there There are no restrictions in the selection. Soups can be prepared as a single species of fish, and several, and in the second case, the stock will be much more richer and tastier. Lovers of fish dishes you need to know certain rules etiquette related to its serving and eating. Fish dishes are served on oval or oblong dishes. An ordinary knife for fish is not suitable. Need to lay the table with special fork and knife, which is very convenient to remove the bone. In appearance it is more like a paddle. If you do not have a knife, you can use two forks. Ordinary cutlery allowed to submit only the hard marinated fish. As decorating with fish dishes are best suited parsley or dill, lemon slices, olives or olives, lettuce, pomegranate seeds and pickled onions rings previously. To obtain a better fish dishes use the same ingredients as for cooking. You can add a treat with different sauces, like hot and cold. It is best to combine wine with fish, sour cream and mayonnaise sauce. If you are interested fish dishes, then on the 'Fish – fish recipes baked' you will find a huge number of recipes. It describes the recipes of soups made from fish, fish burgers, salads, fish, stuffed fish, and many other fish dishes. Described there recipes and cooking fish dishes have been tested and carefully chosen. We wish you luck in cooking fish!