Refueling meat dishes, the use of seasonings, spices, spices, salt, dried fruits, pickled vegetables, roots and herbs when cooking meat.

The appetite and digestibility of food depend on the dressing, so dressing meat dishes should be taken with all seriousness, especially when dealing with game. The tastes and habits of people are very different, so you need to use seasonings correctly and carefully. It is necessary to give the opportunity to bring the “bouquet” already at the table personally to each of those present, adding spices, herbs and just salt to your plate to taste. 

Dressing meat dishes, the use of seasonings, spices, spices, salt, dried fruits, pickled vegetables, roots and greens when cooking meat.

Another thing is if you try for one person and know by heart his favorite gamut of seasonings. And the third thing when you cook for yourself. But, nevertheless, there are general rules that are suitable in all cases:

chopped and sprinkled with it the finished dish. Dried leaves are turned into powder and added a few minutes before removing the dish from the stove.
– The roots are laid when the meat is already half ready.
– Tomato paste, spicy sauces, lemon juice and fruits can be put in a pan immediately. Their acidity will accelerate the softening of meat.
– Table mustard, horseradish, salads in the marinade should be served with ready-made meat, because when heated, their taste irrevocably changes.

Below in alphabetical order is a list of seasonings for meat dishes and their brief characteristics. The presence of at least some of them in your kitchen is “not a luxury, but a means” to achieve harmony, believe me.

Basil.

Green and dried leaves have a very strong taste, suitable for beef, lamb and meat of wild animals.

Barberry.

Ripe berries are dried, sometimes ground, used as seasoning for meat dishes and sauces.

Wine.

Dry table (8-12 degrees) white and (or) red: Rkatsiteli, Saperavi, Abrau Riesling, Abrau Cabernet. It is used as a seasoning when preparing marinade for meat, and for dressing sauces already prepared.

Clove.

Dried unblown buds of a tropical clove. It is used in broths, sauces formed during the stewing of game (1-2 pieces per liter).

Mustard.

Seeds are added to the sauce obtained by stewing beef, leggings and lamb. Roast from large game ibranina is smeared with table mustard in front of the oven, which significantly improves its taste. For fatty meat dishes, sausages served separately.

Mushrooms.

Fresh mushrooms, mushroom extract, dried mushroom powder are used for cooking meatballs, ground meat dishes, sauces and complex side dishes.

Allspice.

Round dry fruits, more fragrant than black pepper. Used in jelly, for stewing, etc..

Oregano.

Fresh and dry ground parts of the plant for dressing all meat dishes, sauces for them, pastes and sausages (especially, together with marjoram, blood dishes).

Greenery.

Dill, parsley, celery, chervil, cilantro, tarragon, all types of onions (chisel, leek, slime) – a necessary addition to ready-made dishes. To digest meat, the body needs a sufficient spectrum of vitamins and minerals. They add greens to ready-made dishes so that it does not lose its nutritional value.

Ginger.

Grated root of strong taste and smell. Good for venison and lamb dressing sauces.

Hyssop.

Fresh and dried leaves and flowers have a pleasant bitter taste. It is used to all meat dishes..

Capers.

Salted or pickled flower buds and ovary of large nasturtium. Pleasant delicate taste. Applicable to all dishes and sauces..

Cardamom.

Ground seeds. Very pungent odor. For minced meat sauce.

Pickled vegetables.

Sauerkraut, head and shredded cabbage, soaked apples and berries (lingonberries, cranberries, currants), pickles, etc. – not only the constituent parts of amazing side dishes, but also often the immediate components of the dishes (remember the famous duck with apples).

Roots.

Celery, parsley, carrots in approximately equal amounts, along with onions, constitute the seasoning mixture most often used for dressing food. Add to meat dishes, usually preheating them in a small amount of fat.

Coriander.

Dried fruits, fresh herbs (cilantro).

Kress (Greater Nasturtium).

Pickled green seeds (capers), fresh herbs used in meat sauce.

Cupar.

Fresh leaves are used for all dishes, especially offal.

Bay leaf.

Add a little half-sheet per serving for four people.

Lemon juice.

For stewing, sauce, roast. It is recommended to rub the whole bird and roast. Lemon slices are placed on fried meat slices. You can use citric acid.

Marjoram.

Fresh and dried leaves give good taste to all meat dishes and sauces, especially good for blood and liver dishes.

Black olives.

Salted or pickled olives are added to stewed and fried meat dishes and sauces after they have been cooked..

Melissa.

Thanks to its lemon-like smell and mild taste, fresh and dried leaves serve as a good seasoning for delicate meat dishes and sauces for them..

Juniper berries.

Dried ripe (blue) juniper berries, whole and in powder, are used for dressing mutton, beef and wild animals.

Nutmeg.

Due to its pungent taste, nutmeg is added in small amounts to ground meat, sausage and ham dishes, as well as to ipasté sauces..

Mint.

Fresh leaves and flowers are added to game meat, a sauce formed by stewing beef and leggings, but in small quantities.

Pepper.

Blackberry peas give good taste to broths and sauces resulting from stewing. Ready meat dishes are sprinkled with chopped pepper. White pepper, characterized by a milder taste, is obtained by peeling ripe peas from the shell. Red pepper is made from dried capsicum. To taste it is more tender, suitable for white meat.

Parsley.

Fresh and dried leaves and roots are suitable for all meat dishes and sauces. The roots are rich in essential oils, the leaves are rich in fluorine, carotene and vitamin C.

Onion.

The essential oils contained in the onion improve the taste of all meat dishes, so onions are the most common seasoning for meat dishes. Especially tasty onion, warmed in fat.

Rosemary.

Fresh and dried leaves are especially suitable for dressing fried pork and lamb.

Ruta.

Dried leaves, due to their strong, somewhat reminiscent of garlic, are a good seasoning for lamb, game and blood dishes.

Sugar.

A small amount gives a pleasant taste to sauces and meat.

Celery.

Due to its sharp taste and smell, it is suitable for sharp and dark types of meat – beef, venison, wild boar. Add carefully to white meat.

Spice mixes.

For refueling, meat dishes are often used, given their severity. Many ready-made famous mixtures. Curry (curry) comes from India and consists of 10-20 substances: ginger, pepper, allspice, paprika, cinnamon, nutmeg, cardamom, caraway seeds, sage, coriander, etc. Usanmyan is used in Asian countries. Consists of cinnamon, dill, cloves, star anise, ginger.

We offer a generally accepted mixture of spices for jelly: 4 peas of black pepper, 2 peas of allspice, 1 piece of cloves and 0.5 bay leaf. This mixture is suitable for seasoning marinades, sauces and stewed meat dishes. Spices taken in this ratio can be mixed, ground and added to food to taste..

Mixtures of sifted dried herbs (carefully bitter), garlic and roots with added salt and various spices to your taste are very good. They are used exclusively as a seasoning for ready meals (even a sandwich) and will become your signature seasoning. The coarser fractions remaining after screening should be used in stewing mixtures, but be careful not to lose the taste of meat.

Salt.

Boiled meat is salted after descaling. If the food is seasoned with salted roots or dressings, salt is added after this, in order to avoid oversalt. Sprinkle fried meat with salt after crusting, otherwise a lot of juice is released and the meat is poorly fried.

Spicy sauces.

The food industry produces various puree mixes for dressing dishes. Their main component is tomato, soy, fruit puree or paprika puree with the addition of various spices. The most commonly used tomato ketchup. In general, there are an unimaginable number of sauces; their composition is not always definable. Sharp tkemali and adjika are good, banal mayonnaise is often suitable.

Capsicum or Paprika.

Distinguish between bitter and sweet varieties of pepper. Red, green, yellow pods are rich in flavors and vitamins, so it would be more correct to use as many peppers as possible instead of peas. Fresh pods are cut into strips or chopped and added to food 10-15 minutes before being removed from the heat. Peppers are not recommended to be fried in hot fat, this spoils their color and taste..

Dried green peppers in powdered form are commercially available under the name red pepper. You can make a universal dressing in the autumn from finely chopped peppers, tomatoes, onions and roots, sprinkling them heavily with salt. Store in a refrigerator without sterilization..

Dried fruits.

Raisins, dried apricots, prunes, dried apples and pears are used by inspiration in all meat dishes. Variety of taste and a valuable food supplement.

Cheese.

Grated dry cheese is sprinkled with oven-baked meat dishes. Cheese is also added to boiled meat sauces..

Thyme (thyme).

Dried leaves are used for dressing meat dishes prepared from spicy meat, dishes from the liver, heart, blood, minced meat.

Caraway.

Caraway seeds are added to vegetable and meat stew and boiled meat 10-15 minutes before the end of cooking. Caraway seeds are especially suitable for meat of wild animals and sauce for stew and boiled meat.

Mashed Tomato.

Stewed in fat with onions, it gives good taste and softness to dark types of meat.

Dill.

Shredded fresh is suitable for all meat dishes. It is recommended to serve it as a seasoning, which anyone can add to taste. Stewed dill is seasoned with stewed and cooked dishes 10-15 minutes before being cooked. Dry chopped dill is part of the mixture of spices and as a separate seasoning. Seeds, whole and chopped, a valuable addition to all dishes.

Vinegar.

Ordinary table vinegar – 2-3%. Commercially available 30% vinegar must be diluted at least in a ratio of 1:10. With vinegar, you can season chopped spicy greens, letting it stand for 2-3 weeks. For vinegar dressing, chopped basil, dill, tarragon, thyme, mint, sage, dawn, juniper berries and parsley are suitable. The components are mixed, and spicy greens are taken a little. You can use apple and wine vinegar.

Horseradish.

Pleasant bitter taste, strong bactericidal properties, is very conducive to digestion. It does not tolerate heating and quickly oxidizes in the air (darkens), therefore it is served to prepared dishes, and after rubbing it is immediately mixed with sour cream or vinegar. Due to stiffness and pungent odor it is difficult to process. There is a way to scroll it in a meat grinder with a plastic bag on it, but grated, of course, more tender.

Savory.

Fresh and dried leaves are added to dishes of poultry, meat, offal and sauces. Has a spicy pepper taste.

Garlic.

Due to its very strong taste, it should be used carefully, sometimes it is enough to rub the meat with garlic. It is used for shpigirovaniya and dressing dishes from meat of wild animals and minced meat. Ground garlic is used in seasoning mixtures and sauces..

Sage.

Spicy, fresh and dried leaves are added to ground meat and offal dishes. Consumed in small quantities.

Saffron.

Pilaf rice and meat sauce are often seasoned and stained with saffron. Can also be used for dressing stews..

Sorrel.

Young fresh leaves can be added to stewed and fried meat dishes, meat becomes softer under the influence of acid.

Tarragon (tarragon).

Stems and leaves, fresh, dried, soaked in vinegar, are a good seasoning for all meat dishes and sauces.

Based on materials from the book Encyclopedia of the Hunter.
Petrunin V.B., Nikashina E.B., Kupriyanov F.G., Nikerov Yu.N., Rymalov I.V..

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