Analogs Of Non-traditional Products

Video: Analogs Of Non-traditional Products

Video: Analogs Of Non-traditional Products
Video: ВРАЧИ ПРОТИВ АЛИЭКСПРЕСС | Опасно/Безопасно 2024, November
Analogs Of Non-traditional Products
Analogs Of Non-traditional Products
Anonim

Haven't you ever liked a recipe, but with a sigh of resentment ignored it because you understand that you need products that are hard to find or expensive?

With a few tricks you can create analogues of these non-traditional products yourself. Balsamic vinegar, which is the basis for many sauces, is made from special Trebiano grapes from the province of Modena or Reggio Emilia in Italy.

The grape juice is heated until it turns into a dark syrup, then mixed with wine vinegar and left to stand in attics in wooden barrels.

The maturation period of balsamic vinegar is from 3 to 50 years. Instead of expensive balsamic vinegar, you can use wine vinegar, but if you want to bring it closer to the taste of balsamic vinegar, put aromatic herbs and herbs in it. This will give it a refined taste and aroma.

Dressing
Dressing

Coconut milk is a creamy liquid obtained by processing the soft part of the coconut - it should not be confused with coconut juice, which is formed in the coconut and is whitish-transparent.

You can replace coconut milk in recipes with plain milk or liquid cream. And if you want to give it a coconut flavor, add coconut shavings.

Mascarpone cream, which is the basis for the preparation of tiramisu and many other desserts, is made from fresh cream, lemon juice or white wine vinegar, which is heated very slowly.

Mascarpone cream is made from the milk of cows that are fed only fresh grass and flowers. Mascarpone is a high-calorie cheese - it contains 450 calories per 100 grams.

Sauces
Sauces

In Italy, mascarpone is served as a stand-alone dish, adding fruit, sugar or anchovies, mustard and spices. It is an indispensable base for confectionery creams.

Mascarpone is replaced with cream cheese or a mixture of heavy cream and cottage cheese. Many Italian recipes contain the universal tomato paste sauce.

It is very thick and is used to make tomato soup, meat dishes and a variety of sauces. This sauce can also be prepared at home.

You need one kilogram of tomatoes, one onion, two teaspoons of salt, a bunch of basil. Pour boiling water over the tomatoes, peel them and cut them into small pieces.

Cut the onion and fry it in oil until golden. Add the tomatoes and stew the mixture for 25 minutes. Ten minutes before the sauce is ready, salt it and add the finely chopped basil.

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