Posts Tagged ‘kulinariya’

08.13
18

Slovaks Cuisine

by HFCadmin ·

Culinary tradition in the Carpathians are rich in old and contemporary original recipes. Because in this region of Ukraine on account of historical events home to many people of different nationalities nationalities therefore, local cuisine and has a cosmopolitan character and a distinctive, unique, includes a variety of unique dishes created by combining the tastes and preferences of Ukrainians, Hungarians, Slovaks, Romanians, Jews, Gypsies, Bulgarians, Poles and other nationalities. Constant communication between the various peoples, in many cases, family ties, have contributed to that tradition, and especially in the diet of these peoples merged and became common throughout the region. The vast majority of the Carpathian cuisine dishes have survived from antiquity and are not found in the kitchens of other nations. Get more background information with materials from Senator From Kentucky. But many of these recipes you should be able found in the kitchens of neighbors, such as Hungarian cuisine (paprika, torgonya, stew, bean-levesh) or Romanian (deputy, chorba, givech), well settled down in the Carpathians. However, all these dishes together with purely Transcarpathian dishes of beans and mushrooms, dumplings, Kulesza, Tokanui, hominy, Gurko, dumplings and various kinds of bacon, and many other tasty dishes are prepared in each of the Carpathian family since ancient times. But for all such friends and family as a pickle dishes, dumplings, salad, kebab, which here were not previously known to have entered the menu Transcarpathians with the advent of Soviet power, but they eventually acquired a distinctive, special Transcarpathian flavor. A characteristic feature in the Carpathian cuisine is the simplicity in the selection of ingredients and availability of technology of cooking.

11.16
14

Fruit And Berry Wines

by HFCadmin ·

In the home environment of fruits and berries are excellent wines, and in some cases, their qualities are not inferior grape. To prepare fruit wines using 30 cultivated and wild fruits and berries. It is known that a substantial mass of fruits and berries is fruit pulp, and the number it can vary from 85% (apricots) to 98.5% (strawberry), in winemaking, but intensive pulp, peel the fruit is important in which contains tannin, flavor and coloring substances necessary for the acquisition of good quality wine (for flavor, color and taste). On average, 1 kg of fruits and berries otedinyaetsya about 0.6 kg of juice. Chemical composition of fruit juice is different and depends on the cultivar, environmental conditions, the timing of formation and other factors. The share of water in fruits and berries have 73-92%. It solutions of various substances that make fruit juice. Carbohydrates are the fruits and berries – sugar (glucose, fructose, sucrose), their number ranges from 3 to 15%.

Fruits are always in glucose and fructose, while sucrose can not be. Thus, it is not detected in the red currants, blueberries, sea buckthorn, dogwood. In pome fruit dominates fructose. Besides water and carbohydrates in the fruit and berries are nitrogenous substances, organic acids (mainly malic, citric, isocitric, quinine), tanning, dyeing and aromatic compounds, vitamins, minerals and others. One way to use fruit juices is their digestion. At the same sugars are converted into alcohol and other by-products and secondary alcohol fermentation. Fruit and berry wine – a product of alcoholic fermentation of juice of various cultivated and wild fruits and berries. Currently the wine is manufactured by fermenting fruit or any berry juice without add to it any other, is not contained in the juice of substances.

You can add before fermentation to juice the right amount of sugar and a little water, but such additives are allowed, since both the sugar and water are included in of fruit juice. Most fruits and berries include relatively little sugar and a lot of acid. Because wine is made of pure juice is obtained by a weak, weak, and too sour. Eliminate this disadvantage in many ways: juice diluted with water to reduce acidity, or impede the juices of different acidity of fruits, berries, etc. To obtain the desired strength you need to add sugar or honey. For more information on making wine at home described on the website under Home Winemaking. I think the information will be useful to both beginner and experienced winemakers.