Belarusians will! "Belarusian cuisine for professional chefs: Jour
Magic card edge. BY Persons Adnak! Will Belarusian! Culture improves the lives of Fair Projects In Search of the Dragon! Black and white verses Fight gene dozen. Reset - 2 Dozen. Restart Interests will be here! Be a Belarusian be a Belarusian 2 be a Belarusian 3 "Let the language!" We Belarusian holidays!
Jour - one of the oldest types of soup in the Belarusian, Polish android kitchen and other neighboring cuisines, which is prepared on the basis of fermented flour. The name comes from the root staragermanskaga sauer - (sour, turn sour), as, by the way, and the word cranberries. It is often necessary to meet the approval of the Belarusian Jour prepared exclusively from oats, more precisely, oat "tsezhy" (leaven). This convinced the authors of the Belarusian Soviet cookbooks and culinary master of journalism William Pahlёbkin. But pudding made from rye flour - it is supposedly exclusively Polish phenomenon - "the lord" - dishes. However, it is too harsh statements due lack of familiarity with the entire multi-color palette of the Belarusian cuisine and its history. In fact, both the Belarusian and Polish dishes Jour has long been prepared from different types of flour - oat, rye, wheat, and even with the ground buckwheat. At different times and in different regions of Poland dominated by certain types of Juru, and if some researchers recorded some familiar situation in his region, without familiarity with other regional and local traditions can properly summarize their observations. By the way, oatmeal prevails in the Polish region android kitchen of the head. A supposedly "pure polish" Jour from rye flour and familiar in the Western Polesie, and among Polish Belarusians Podlasie. In recent books on the Belarusian cuisine - "The Power of taste" Yuri Kachuk and Kuchnia białoruska Andrzej Fedoruk - for zhuram from rye flour finally recognized "the Belarusian registration." But given the enormous inertia of domestic humanities, one can predict that rewriting one revivalist encyclopedia following allegations android kitchen of "exceptional avsyanasts" Belarusian Juru can last several decades. I wonder whether the returns android kitchen during this period Jour in the actual practice of catering RB? But in fact, any fool can be considered "ours" - and oats, and rye, and even quite rare wheat and buckwheat - the main cook it tasty, with a soul! In Poland zhurek really considered a national soup 1. And prevails zhurek rye, although regional cuisine and know all of the above options. There are several legends about the origin of this dish. According to one of them, jelly was invented by accident, as a result of collateral on ... the worst thing that you can think of, the loser greedy landlord, against his will at the same time giving the world zhurek. "Zhurek" - this is the finished dish, and "zhuram" beyond the Bug River is called only raw materials for its preparation, flour leaven, which, incidentally, is sold in bottles everywhere. Not what the Polish mistress fermenting flour itself, the vast majority buys semi-finished bottles - our industry had never produced, as well as, for example, burachany kvass - another traditional semi-finished our kitchen. And it is difficult today to imagine the local manufacturer, who would risk to market android kitchen semi-finished or Juru burachany brew. How much money would he spend to explain the mass consumer, what kind of products! The majority has no idea that our kitchen was once other religious meals, in addition to pancakes. Thus, the Polish "zhurek" - in Belarusian "Jour" and Polish "Jour" - in Belarusian "tsezh" but whether these theoretical calculations any practical value, it is difficult to say. Word for restaurateurs. But Michael Grigorchik, chairman of the Guild of Chefs Belarus, much prefer jelly, whom he met through this category. "Now this is my favorite soup," android kitchen - he said. - It is a real "chip", which I hope will be appreciated by our customers. In the summer I'll make it in a cool design, with beets. "
200 g of dried, crushed in a mortar oatmeal "Hercules" 1 liter of warm boiled water (a combination of flakes and water 1: 5 is recommended as the optimum and Yuri Kachuk) A few cloves of garlic a few crusts of stale bread 100 g pork ribs 100 g homemade sausages - 30 rings g celery root - coarsely chopped 30 g carrots - coarsely chopped boiled egg
Flakes "Hercules" diluted with water, android kitchen add chopped garlic and a few crusts of stale bread, stir and leave for 2-3 days at room temperature (25-30? C is better). If the liquid will become sour taste and pleasant smell, filter the solution through a very fine sieve. Pork ribs, sausage and vegetables fry until golden brown (if the sausage and ribs are not fat, add a little oil). Add oatmeal ready tsezhu. Boil until tender meat. Season with salt and pepper. Serve with boiled egg.
In boiling water to pour tsezhu cumin, boil, sprinkle with dill and salt. Whip the cream with the milk and pour this mixture into the pudding,
Magic card edge. BY Persons Adnak! Will Belarusian! Culture improves the lives of Fair Projects In Search of the Dragon! Black and white verses Fight gene dozen. Reset - 2 Dozen. Restart Interests will be here! Be a Belarusian be a Belarusian 2 be a Belarusian 3 "Let the language!" We Belarusian holidays!
Jour - one of the oldest types of soup in the Belarusian, Polish android kitchen and other neighboring cuisines, which is prepared on the basis of fermented flour. The name comes from the root staragermanskaga sauer - (sour, turn sour), as, by the way, and the word cranberries. It is often necessary to meet the approval of the Belarusian Jour prepared exclusively from oats, more precisely, oat "tsezhy" (leaven). This convinced the authors of the Belarusian Soviet cookbooks and culinary master of journalism William Pahlёbkin. But pudding made from rye flour - it is supposedly exclusively Polish phenomenon - "the lord" - dishes. However, it is too harsh statements due lack of familiarity with the entire multi-color palette of the Belarusian cuisine and its history. In fact, both the Belarusian and Polish dishes Jour has long been prepared from different types of flour - oat, rye, wheat, and even with the ground buckwheat. At different times and in different regions of Poland dominated by certain types of Juru, and if some researchers recorded some familiar situation in his region, without familiarity with other regional and local traditions can properly summarize their observations. By the way, oatmeal prevails in the Polish region android kitchen of the head. A supposedly "pure polish" Jour from rye flour and familiar in the Western Polesie, and among Polish Belarusians Podlasie. In recent books on the Belarusian cuisine - "The Power of taste" Yuri Kachuk and Kuchnia białoruska Andrzej Fedoruk - for zhuram from rye flour finally recognized "the Belarusian registration." But given the enormous inertia of domestic humanities, one can predict that rewriting one revivalist encyclopedia following allegations android kitchen of "exceptional avsyanasts" Belarusian Juru can last several decades. I wonder whether the returns android kitchen during this period Jour in the actual practice of catering RB? But in fact, any fool can be considered "ours" - and oats, and rye, and even quite rare wheat and buckwheat - the main cook it tasty, with a soul! In Poland zhurek really considered a national soup 1. And prevails zhurek rye, although regional cuisine and know all of the above options. There are several legends about the origin of this dish. According to one of them, jelly was invented by accident, as a result of collateral on ... the worst thing that you can think of, the loser greedy landlord, against his will at the same time giving the world zhurek. "Zhurek" - this is the finished dish, and "zhuram" beyond the Bug River is called only raw materials for its preparation, flour leaven, which, incidentally, is sold in bottles everywhere. Not what the Polish mistress fermenting flour itself, the vast majority buys semi-finished bottles - our industry had never produced, as well as, for example, burachany kvass - another traditional semi-finished our kitchen. And it is difficult today to imagine the local manufacturer, who would risk to market android kitchen semi-finished or Juru burachany brew. How much money would he spend to explain the mass consumer, what kind of products! The majority has no idea that our kitchen was once other religious meals, in addition to pancakes. Thus, the Polish "zhurek" - in Belarusian "Jour" and Polish "Jour" - in Belarusian "tsezh" but whether these theoretical calculations any practical value, it is difficult to say. Word for restaurateurs. But Michael Grigorchik, chairman of the Guild of Chefs Belarus, much prefer jelly, whom he met through this category. "Now this is my favorite soup," android kitchen - he said. - It is a real "chip", which I hope will be appreciated by our customers. In the summer I'll make it in a cool design, with beets. "
200 g of dried, crushed in a mortar oatmeal "Hercules" 1 liter of warm boiled water (a combination of flakes and water 1: 5 is recommended as the optimum and Yuri Kachuk) A few cloves of garlic a few crusts of stale bread 100 g pork ribs 100 g homemade sausages - 30 rings g celery root - coarsely chopped 30 g carrots - coarsely chopped boiled egg
Flakes "Hercules" diluted with water, android kitchen add chopped garlic and a few crusts of stale bread, stir and leave for 2-3 days at room temperature (25-30? C is better). If the liquid will become sour taste and pleasant smell, filter the solution through a very fine sieve. Pork ribs, sausage and vegetables fry until golden brown (if the sausage and ribs are not fat, add a little oil). Add oatmeal ready tsezhu. Boil until tender meat. Season with salt and pepper. Serve with boiled egg.
In boiling water to pour tsezhu cumin, boil, sprinkle with dill and salt. Whip the cream with the milk and pour this mixture into the pudding,
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