Culinary Fashion

It is often said that the very existence of culinary fashion – is controversial. Allegedly, every nation preferred their traditional national dishes, uses well-known recipes, opposing the new trends. But – for example – one can not disagree, which could be trendy restaurant or a cafe? Or a certain type of coffee, like, say, apparently became trendy Japanese restaurant. Quite a bit behind them Italian and Mediterranean in general kitchen. So – a culinary fashion still exists. For some reason, suddenly everyone starts to go to Japanese restaurants, bake at home pizza or instigate a tea ceremony, as in China. But driven by "Fashion" and "mods" of cooking is not quite what makes us choose a fashionable dress or a fancy car. Gourmet this – rather curiosity, a desire to learn something new about the culinary dishes. And for experienced chefs is also a matter of honor – to be able to cook in home new culinary wonder. There is another dimension of culinary fashion. When it is no longer relevant individual dishes, not one or another ethnic restaurant, a trend or philosophy of cuisine. So recently at the peak Fashion was a "liquid cooking – food in the form of drinks" smoothies. " From time to time again erupts fashion to vegetarianism, and it is now popular, especially in the United States, organic products – natural, grown without the use of new technologies. The newest fashion trend of today's cooking – fusion. This style involves a maximum of culinary creativity, includes the imagination, but also requires good taste. After fusion – is an exquisite mixture of different tendencies and traditions. So that each of them was visible, but the result – is unique. But it raises the same question often asked about high fashion: if it acts in a home kitchen? Whether her hostess, cooking for family lunch or dinner? There probably all depends on the habits of the family, from the curiosity and interest to try a new dish. To be a modern housewife, you must be aware of the latest trends. This, fortunately, quite easy: forums and sites offer a huge number of the most fashionable and elegant recipes. And supermarkets can you provide food for even the most exotic salad. Indian spices, and rare seafood, cheeses now readily available. Firmly embedded in the everyday life of many families newfangled soups, which came from Europe: soups, as well as – cold soups in summer. And even if you do not wring every evening rolls, then certainly before the holidays rush to look for brand-new recipes salads and snacks. And now, next to Olivier, of course, never coming out of fashion, there is a Nicoise or Caesar – have become fashionable in our salads from America and Europe. See more detailed opinions by reading what Darcy Stacom, New York City offers on the topic.. Culinary fashion is always find a place in your life if you're with interest the all-new, looking for a trendy recipes, always keep abreast of new trends in cooking. And there is no fear of excess weight – trendy dishes, as a rule, extremely useful.

Preparing For Winter

Compote – one of the most ubiquitous ways harvesting fruit and berries. However, there are also such gatherers who harvested the winter wonderful taste of stewed vegetables. For more specific information, check out Kiwi technology. From what would have been prepared either canned stewed fruit, usually a whole or cut pieces of fruit, filled with sugar syrup and subjected to heat treatment. Among the purveyors equally popular two options blank compotes. The first (Classic) is a blank like 'No One'. In this case, usually banks hangers filled with fruit and pour their syrup. The fruits of these compotes eaten as a dessert. Sometimes, because they cook less concentrated compotes. From the syrup and cook other drinks, diluting it with boiled water. The second option – it is stewed for a drink. In this case, banks do not fill up completely: the number of berries and fruits taken from 1-2 glasses (if berries) to half of the banks. Fill these compotes can not drink diluting. This method is more economical, but the berries of these compotes generally do not eat: they are almost tasteless. Canned stewed in two ways: by pasteurization or sterilization and accelerated way to hot filling. Stewed fruit, cooked method of sterilization and pasteurization. The sequence of your actions should be: first prosterelizuy banks, then put them prepared fruit and pouring boiling zaley them, and then lap banks boiled lacquered lids, put them in a pot with hot water and pasteurize or sterilize them according to the specific recommendations prescription. When the heat treatment time expires, the banks should immediately, without removing from the pan, roll, and then cooled slowly pouring into the pan, cold water.