What kind of salt we are used to seeing on the shelves of shops and supermarkets? Sodium chloride, iodized, sea, Extras and a few not so common species here, perhaps, and all.
But in different countries there is a huge variety of different types of salt, each of which has found wide use, both in cooking and in medicine and cosmetology. Offer get acquainted with the most famous of them.
Usually all uncommon and rare in cooking is expensive, and exotic types of salt is no exception. Some use in the preparation of delicious desserts or salads, while others served separately as a condiment or spice to a certain dish. The latter, for example, refers Papuan black salt – a distant relative of our black salt. Expensive restaurants offer it as a seasoning for exotic dishes. Its production technology is: going washed up on the beach and soaked in salt water the timber is burnt and the ash is the very delicious black salt.
The famous Japanese sea salt with Fleur de Sel (“Flower of the sea”) is considered one of the best and most expensive varieties of salt. Use it in salads with fresh vegetables, grilled fish in the best restaurants of the world. With the addition of this salt prefer to create their culinary masterpieces by the best chefs. Fleur de Sel is very expensive – forty pounds of coarse untreated salt turns out only half a kilo of delicious Fleur de Sel. Continue reading
Zucchini can be baked, fried, stuffed with… In General, every woman, keeping in the fridge zucchini or courgette, can’t prepare one culinary masterpiece. And even make stocks for the winter — they are also pickled, and fermented… I want to share with You a recipe of flavored snacks, perfect for meat and for vegetables. Recipe quick pickled zucchini cooking is very simple. And the sharp spicy taste of crispy zucchini variety to the usual lunch or dinner. And this appetizer of marinated zucchini just begging if you are going to nature, to the kebab — that, as they say!
zucchini — 1 PC. dill — bunch; honey — 1 tsp; salt — 1 tsp; vinegar — 1 tbsp; olive oil — 5-7 tablespoons; garlic — a few cloves; pepper (black, red, Chile) — to taste.
The first thing to do is to choose the “right” kabachek or zucchini — it needs to be with a thin skin, without ripe seeds inside. Cut it into thin strips. In principle, it could be the circles — the form is not important, the main thing that the zucchini was sliced as thin as possible. That’s the secret recipe marinated zucchini noodles. Young zucchini without seeds — the key to Uspehi the taste of the dish. Continue reading
Salad with green peas and canned shrimp
Simplicity, ease of preparation and delicious taste of seafood – the main features which make shrimp salad and peas love to cook.
Ingredients: – 300 g of shelled shrimps; – Bank of canned green peas; – 2 fresh cucumber; – 1 carrot; – 100 g of sour cream; – 100 g of mayonnaise; – 1 tbsp grated horseradish; greens and salt to taste.
Boil the carrot, slice it in even cubes. Shrimp dip in boiling water for 1-2 minutes, cool and cut in half. Cucumber peel the skin and cut into cubes. For sauce, combine sour cream, mayonnaise, horseradish and salt. Mix the salad, arrange in portions and pour the sauce, garnish with greens.
Delicious and unique salad will be a lifesaver in a situation when sudden guests come. Cooking takes no more than 10-15 minutes. Continue reading