Products of other enterprises
Description
Carnation - the dried flower buds of an evergreen clove tree, fragrant and burning on taste. Taste of the "winter" warming drinks, such as mulled wine, was fallen in love to us exactly thanks to indispensable ingredient - a carnation.
Other names of the Carnation - (karanful, cloves, Kabsh qarunfil, Kabsh qaranful).
Culinary application: The carnation is a part of the Indian spicy mixes, a curry, for example, popularity of which extended far away from India. It is used for preparation of puddings, candies, ice cream, confectionery, by bread with seasonings, bakery products etc. With it pickle cucumbers, bush pumpkins, cabbage, mushrooms, pepper, pumpkin, a melon, carrots, beet, cherry, black and red currant, cowberry etc. It flavor canned food in tomato sauce. Spice is used at production of a zelets red and white, blood sausage, pastes, ham, corned beef, cheese ferment. Season with a carnation game soups, and also potato, vegetable, mushroom and fruit. The carnation is used in preparation of wine, liqueurs, barley beer, added to coffee, cocoa, compotes (especially pear and apple), to jam from nuts, white sweet cherry and water-melon crusts, to plum, apple and cowberry juice. The carnation very well transfers the aroma not only more hotly, but also to cold water, at the same time painting water in brown color. The increased temperatures, especially boiling, deprive an aroma carnation, and taste of a main course becomes bitter. It is especially unpleasant in sweet dishes and confectionery. This property dictates the rule - the later the carnation is put, the thinner it taste and aroma. The carnation is put in marinades in the course of their preparation together with other components, in dough and forcemeat - before thermal treatment, in meat dishes - in 10-15 minutes prior to readiness, in broths, soups, compotes - in 3-5 minutes prior to readiness. It is impossible to add a carnation at all to dishes for which long thermal treatment and at the same time early laying of spices is necessary. It is the best of all to avoid high doses of a carnation in combination with the vinegar, wine and products containing alcohol. In alcohol bitter fractions of a carnation which not only are unpleasant in itself are much stronger dissolved, but also are unhealthy.
Other names of the Carnation - (karanful, cloves, Kabsh qarunfil, Kabsh qaranful).
Culinary application: The carnation is a part of the Indian spicy mixes, a curry, for example, popularity of which extended far away from India. It is used for preparation of puddings, candies, ice cream, confectionery, by bread with seasonings, bakery products etc. With it pickle cucumbers, bush pumpkins, cabbage, mushrooms, pepper, pumpkin, a melon, carrots, beet, cherry, black and red currant, cowberry etc. It flavor canned food in tomato sauce. Spice is used at production of a zelets red and white, blood sausage, pastes, ham, corned beef, cheese ferment. Season with a carnation game soups, and also potato, vegetable, mushroom and fruit. The carnation is used in preparation of wine, liqueurs, barley beer, added to coffee, cocoa, compotes (especially pear and apple), to jam from nuts, white sweet cherry and water-melon crusts, to plum, apple and cowberry juice. The carnation very well transfers the aroma not only more hotly, but also to cold water, at the same time painting water in brown color. The increased temperatures, especially boiling, deprive an aroma carnation, and taste of a main course becomes bitter. It is especially unpleasant in sweet dishes and confectionery. This property dictates the rule - the later the carnation is put, the thinner it taste and aroma. The carnation is put in marinades in the course of their preparation together with other components, in dough and forcemeat - before thermal treatment, in meat dishes - in 10-15 minutes prior to readiness, in broths, soups, compotes - in 3-5 minutes prior to readiness. It is impossible to add a carnation at all to dishes for which long thermal treatment and at the same time early laying of spices is necessary. It is the best of all to avoid high doses of a carnation in combination with the vinegar, wine and products containing alcohol. In alcohol bitter fractions of a carnation which not only are unpleasant in itself are much stronger dissolved, but also are unhealthy.
Contact the seller
Carnation