Saturday, January 24, 2015

Type pesto sauces often on this blog I talked about pesto and even I prepared in several ways: Geno


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In the last episode of the mini-series dedicated to the preservation and conservation of herbs, about less common types of conservation us: fat, vinegar, honey and jellies. Conservation fat fat I remembered, in this case olive oil and butter when I talked about freezing into ice cubes trays, but that was a different case from those that will be displayed below.
I have mentioned on many occasions that the essential oils that give food flavor, fish processing and preservation are soluble in fat. One of the roles of fat, both in the process of marinating food and cooking at, is to "carry" the flavors and tastes asezonatorilor to penetrate or wrap food. In addition, fats and preservatives are so fat food storage was one of the oldest fish processing and preservation methods of preservation; very well maintained so so food itself and taste and aroma.
This method can use virtually any type of herbs, but if works best with delicate herbs. The herbs are harvested after the 6-step general rule, exposed to early mini-series. Choose the leaves and chop. Stir butter then brought to room temperature; usually add salt and pepper sometimes, but you can use other flavors as mustard, lemon zest, ketchup, chilli paste, etc. Flavored Butter can be stored in boxes, or you can run for casters make a flavored butter topping for foods exceptionally hot, served only meat of any kind, potatoes, rice, broccoli, cauliflower, fish processing and preservation Brussels sprouts, asparagus, etc. Small portions of butter flavored sauces can be finished (giving them not only lubricity and luster, and taste and flavor) or cream soups.
Type pesto sauces often on this blog I talked about pesto and even I prepared in several ways: Genoese pesto, fish processing and preservation pesto Sicilian pesto mixed etc. Herbs that are most suited to this type of storage are generally fish processing and preservation more fragile herbs that are added to food at the end of the heat treatment, or after: basil, cilantro, parsley, arugula, wild garlic, dill, chervil, cepşoară, mint etc. You can also use a robust herbs like oregano, thyme, fish processing and preservation rosemary, sage, etc.
The procedure is simple: herbs, clean and cleared of any drop of water, finely chop with a knife, crush in a mortar or a blender is processed fish processing and preservation and then mixed with salt, pepper, garlic, pine nuts (or peanuts or other nuts) crushed, Parmesan cheese, freshly grated, and usually little extra virgin olive oil. The following final processing in a blender or mill, after which the sauce is brought to the proper consistency by addition of oil, then transferred into a suitable packaging.
To be preserved in a pesto sauce type, herbs are collected and prepared as I recounted in this series of articles. The leaves on the stems break, but can also be used slender twigs or stems tender. It is one of the advantages that can use pesto sauce and stems, chopped, crushed or finely mătunţite. If you choose to do a combination of herbs, herbal flavors pair not very strong, because it will "beat" to each other. Choose pairs Balanced oregano / parsley or basil / cepşoară, for example.
Another advantage of the method is that, besides herbs, also offers a very pleasant aroma oil. As generally used oil olive oil, but any other oils are also suitable. If you choose a refined oil, tasteless and without flavor, do not have any interference issues its aromatic profile of herbs preserved. If you choose a flavored oil such as extra virgin olive is then observe its contribution and associates it with ingredients that fits.
A good stand pesto in the refrigerator, if packaged in a jar which is sealed and if it has a layer of oil on the surface of a few millimeters. Watch pesto oil and the oxidizing bacteria. Stored so cold and dark, is available even a few months. It may also be frozen, preferably in small containers, but once you use when preparing food; resist so about 6 months.
A pesto sauce is a simplistic composition: contains, in addition to herbs and oil, different flavors (garlic, salt, pepper) and thickeners (pine nuts and Parmesan). fish processing and preservation This can be achieved far more simple composition using only herbs and olive oil in a ratio of about 6: 1. This is stored and kept as a usual pesto sauce. If you have prepared a simple composition, but with herbs and oil can drain the oil when using herbs. Put oil d

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