Spices

What are the Species?:

SPICES or CONDIMENTs are aromas of vegetal origin used to preserve and enhance the flavor of some foods and give flavor to others that are nutritious but tasteless and so we can change our menus with variety and new flavors.

Some of these are: cinnamon, cloves, anise, vanilla, chili, achiote, nutmeg, turmeric, mustard, pepper, saffron, among many others.

They are usually seeds and crusts of some aromatic plants. Also some fragrant herbs.

They are native to Asia, India, the Moluccas Islands (Indonesia) or the Spices Islands. Of Europe the Mediterranean and also of America.

Thanks to THEM, some nutritious foods that are not tasty can improve their flavor, without altering their properties. The secret is to use the appropriate amount of spices, because the excess produces an opposite effect and brings an unpleasant taste.

SPICES FRESHNESS:

You can see it in its aroma and color. An old or past species, it lacks odor and its color is diminished.

When you go to buy spices or condiments you have to observe:

  • Strong and characteristic Aroma of each species and that the color is intense and the one that belongs to each spices.
  • Packaging and labels, which are in good condition, without wrinkles or mistreatment.
  • Expiration date and packing.

Uses:

To preserve, season, give aroma, color and enhance the flavor of all kinds of foods.

Storage of Spices:

At room temperature in cool and dry place and in containers or condimenters well covered.

Conservation:

Temp. Environment.

Duration:  

To exhausting existence.

Note:

Do not place near moisture like water vapor.

Keep Well covered. They should always be used sparingly and cautiously, as many of them may be toxic if used in large quantities and produce bad taste.

SALT

Purchase of Salt:

SALT (sodium chloride) is classified as a “non-perishable product”. It is essential to highlight the flavor of food and when it is fortified with IODINE it is necessary for the organism, because it helps the good functioning of the thyroid gland.

The size of the grains and the content of various minerals are what make the difference between the different types of salt.

Here some:

  • OF TABLE: It is the most used in homes and the most common. Sodium chloride plus iodine and fluorine.
  • KÓSHER: This salt comes in bigger granules. It is used in the preparation of lamb meat, since it takes the name of the Jewish culinary standards. It is the most used in the restaurants of the world.
  • MARINA: There is thin and thick. Contains iodine, mineral necessary for the organism. It is used as table salt, in the preparation of food.
  • FLOWER OF SALT: (Fleur de sel in France) Because it is a pure sea salt of quality, they place it on the food before serving it.
  • BLACK HAWAII: Its color is taken from the black lava rocks that are placed in the ponds during its production. It is used to decorate salads.
  • BLACK OF INDIA: (Kala namak in India) It is not black, but light pink. Because it has a sulfur flavor, it should be used in small quantities. In India they use it to season fried foods and drinks.
  • ROSADA: (Peruvian Andes) This salt is collected from a salty river of the Valley of the Incas. They are thick crystals with a high content of minerals. It is ground and sprinkled on meats.
  • GRAY: It’s the Celtic sea salt. It is rich in minerals and widely used for the preparation of roasts.
  • SMOKING: It is placed on firewood and it takes a delicious flavor depending on the wood that is used. It can be mixed with herbs and spices.
  • DEL HIMALAYA: They are pink crystals that are extracted from a mine in Pakistan. It is one of the purest and is used to prepare any food.

Freshness of Salt:

When going to buy must be taken into account the manufacturer, which is trusted to comply with the formula of the percentage of iodine that must be in the trade since it is an essential mineral for the body. You should also look at what other additives contain.

Applications:

Among its many uses is the main (the gastronomic), the use as a seasoning of meals, to flavor savory dishes and as a preservative of many foods.

Salt Storage:

In the pantry at room temperature, in a cool and dry place, since it is a product that easily absorbs moisture and form “lumps” or compact parts.

Salt Conservation:

Temp. Ambient.

Duration: Until the end of existence.

Tips: Place some grains of rice in the bottom of the container that contains it and in the salt cellars.

Note: Never use salt cellars, or container, or metal spoon to store or measure it, as it reacts with certain metals, becoming toxic to health and metal containers make it retain moisture.

Make it an iodized. For storage, preferably use plastic and / or wooden utensils and with airtight seal.

VINEGAR

Vinegar

Buy: Sour wine or chopped wine was as it began to be known in the Roman Empire, comes from the acetic fermentation of alcohol through a bacterium. It is a concentration of 5-10% acetic acid in water. The vinegar is brought to maturation in wooden barrels between 6 months or for years as the “balsamic vinegar”. Some also contain tartaric or citric acid. There are several kinds of vinegar: white, fruit, wine, balsamic, apple or cider, sherry, port, among others.

WHITE VINEGAR:

Obtained from the fermentation of sugarcane alcohol. It is the strongest, which is why it is sold diluted in water.

WINE VINEGAR:

It comes from the different kinds of wines. It is the most common of all vinegars, and the one with the highest consumption and production worldwide. Sometimes it does not go through the maturation process.

BALSAMIC VINEGAR:

The best known is the di Modena. Of Italian origin, from the city of the same name in the region of Emilia. It has a strong flavor, a slightly sweet aroma and a dark color. It matures for 12-40 years or more, making it an expensive vinegar. It is used in vinaigrettes with olive oil.

APPLE OR CIDER VINEGAR:

It is widely used in the kitchen of northern European countries. It is made from fermentation of cider. can be used in vinaigrettes and salad dressings.

SHERRY VINAGER:

It is made from wines from the Sherry framework. Its flavor is stronger (concentrated) than wine. Mahogany color and great smell. It is used as a food flavoring and salad dressings.

VINEGAR OF OPORTO:

Made with port wine.

Freshness:

That it looks translucent and clear.

Applications:

As a dressing for salads with olive oil (vinaigrettes), in sauces and as a perseverant in the preparation of preserves (pickles, marinated and pickled), among others. Vinegars with rosemary, dill, thyme or tarragon to flavor them.

Storage:

On shelves (pantry), at room temperature, in a cool, dry place. Its duration, until exhausting existence. It is classified as a “non-perishable” product.

Conservation:

Temp. Ambient.

Duration:    

Until the existence.

Tips:

Apply in the place where they have suffered blows and reduce bruising and inflammation.

Note:

Keep well covered.

HONEY BEE

Purchase:

BEE HONEY is a thick and sweet fluid produced by bees, from the nectar of flowers, storing in honeycomb where it ripens. The exploitation of the honeycombs is called “beekeeping”.

The main honey-exporting countries are: Australia, Argentina, Canada, China, Hungary, Spain and Mexico.

Importers: The United States and the European Union.

There are honeys that are more easily crystallized than others, according to their botanical origin.

HONEY OF FLOWERS: Produced from the nectar of the flowers. This honey is transparent and solidifies over time according to its vegetable origin and the temperature at which it is stored (below 14 degrees Celsius). The heather honeys, they do soon, the chestnuts take a long time to crystallize.

There are:

  • Monofloral (one flower): orange blossom, acacia, eucalyptus, lavender, chestnut, rosemary, thyme.
  • Multifloral (several flowers): The nectar of several species.
  • Of the mountain, the mountains and the desert: Varadulce, Gatun, Mesquite.

HONEY OF HONEYDEW OMIELATO: Honey of forest, honey of dew, the bees produce it from sweet secretions of some plants, produced by sucking insects.

It is less sweet and spices, darker and solidifies with difficulty. Pine is a honey very appreciated in Europe and Turkey, for its medicinal use.

Freshness:

When you go to buy bee honey, read the product specifications and their instructions to really buy what you want.

Uses:

As a sweetener, in general confectionery (biscuits, cakes, desserts), as an ingredient for sauces, salad dressings and honey to decorate pancakes.

Storage:

At room temperature in dry and cool place (at a suitable temperature).

Conservation:

Ambient temperature.

Duration:

To exhausting existence.

Note:

Serve with clean, dry utensils. Do not refrigerate.

If your honey crystallizes does not mean that it is damaged or not of bees. This depends on your plant origin and the temperature to which it is stored.

Keep Well covered.

Nuts

Purchase:

Nuts, they usually call nuts and DRIED fruits, but really.

DRIED FRUITS are NUTS, because they are in nature, with only 50% of water, as:

Almonds, hazelnuts, Brazil nut, sunflower seeds, flaxseed, sesame, macadamia, peanuts, cashews, pistachios, blonde grapes, etc.

The dehydrated FRUITS, are subjected to the process of extraction of water that contain naturally (it intervenes the hand of the man), as they are all the fruits “raisins” plum, grape, or simply dehydrated, like tomato, banana, strawberry, apple, cherry, blueberry , among others.

Freshness:

In the nuts or nuts it is noticeable its freshness, in its characteristic aroma (that does not smell of fat) and that they are crispy, not soft or hard.

Raisins, such as plums and grapes, must have a fluffy (soft), shiny, and sweet texture. The oldest, they are hard, opaque and less sweet. Candied or sweetened dried fruits have a harder texture.

Dehydrated fruits such as strawberries, banana, kiwi, Apple, among others, as they are aged soften and change flavor, which is why you have to take care that they remain well covered.

There is also a wide variety of dry chili peppers before consuming them are hydrated.

Seeds such as: chia, sesame, sunflower, among others, should be loose and dry and must be kept well covered.

Uses:

Mixed raisins or nuts, like raisins, with ice cream, in general confectionery and for decorating dishes. The seeds for salads of both fruits and vegetables and decorate dishes.

Storage:

They are stored at room temperature, in a cool place, dry and well covered, because they absorb strong flavors and aromas of other foods and also moisture, thus altering their texture and flavor.

Its duration depends on the point at which it was purchased and its subsequent storage and conservation.

Conservation:

Temp. Environment.

Duration:

To exhausting existence.

Note:

Store in a dry place and well covered.

Remember that AIR is the worst enemy of food preservation because it transports microorganisms and changes its texture and flavor.

BAKERY AND CONFECTIONERY

Purchase:

BAKERY and CONFECTIONERy products are all breads, cakes, cake, biscuits, biscuits, cakes, pie, brownies, among others.

Freshness:

The freshness of these products can be seen in the texture of each product and its aroma. So if you are going to buy a soft bread will be appreciated in the fluffy and soft that sits to the touch (tweezers) and the aroma that expels. If it is a baguete bread, it will be crispy not soft or hard. Toast should not be hard but crispy. The products in puff pastry should be crispy and fluffy. And so it is with each product, you must know, to identify its freshness.

In cakes or turnovers, it is more difficult, especially if they have creams, sideburns and decorations. Because there are times we see them so beautiful… But they taste so bad!

For this reason we must buy these products in stores of confidence, where we guarantee freshness and flavor.

Storage:

The best and most convenient is to observe where they have stored and preserved at the site of the purchase, to reach their final destination and keep it in the same way if you will not consume it immediately.

In many establishments specializing in these products, at the moment of the purchase they inform you how to preserve it, or it is written in the packaging especially for the cakes and desserts.

The duration of the bakery and confectionery products depends on the freshness at the time of purchase, the kind of product it is and its adequate conservation.

THE BREAD:

It is stored and preserved depending on its soft or crunchy texture and of its kind: cassava bread, sweet bread, almojabana, bond bread, fritters, panettone, rye bread, mixing bread, toast bread, mill bread, pan bread, Easter bread, Philip Bread , French or bobbin, wholemeal bread, butter bread, among many more.

If it is crispy like the baguette, it should be kept at room temperature and in its paper bag. It is preferable to consume it fresh the same day, but if it remains, it can be left in the paper bag and put it in a plastic ball and the next day heat in the conventional oven (not microwave) previously moistened with water and will be as freshly baked.

The soft bread is wrapped in plastic bag and if you want to heat in conventional oven (not microwave) and will be delicious.

Whatever the bread, always pack very well in plastic bag and separate classes. Not all mixed, in a bread pan or container, because the flavors are combined and ends all knowing to old bread.

Pastry:

A product lasts longer, if in its final elaboration, it does not carry so much moisture. A cake lasts longer if in its dough it has only nuts (grapes, prunes or fruit raisins in general, nuts, almonds, etc.), it can be stored at room temperature, well covered in airtight container. If you want you can also refrigerate as long as it does not have fondant as it melts in the cold. This product can last for months.

If the final product has masses and layers of creams or sauces, it is more humid and should always be refrigerated, well capped, between 4-10 days approximately, depending on the filling. If the layers have butter, they should be removed from the refrigerator 20 minutes before serving.

The desserts where moisture predominates, prepared with creams either raw or cooked, should be refrigerated, so that they retain their texture and last approximately 8 days, if always served with clean utensils and placed in container with lid to That does not absorb odors or taste other foods that are in the refrigerator.

Conservation:

Freeze. Cool.             Temp. Environment.

Duration:        

1 year.  4-10 days approx.           1 month aprox.

Note:

All bread should be packaged separately in plastic bag according to your class.

Never scrambled in a bread pan or container.

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