... And not only on Friday.
So, how to eat properly pickles, how to handle them, how to properly enjoy their divine taste? Read the text via russianamerica and see 26 photos from around Ineta via Yandex
Cucumber always held in high esteem,
A salty - the double.
Luchshe zakus not find
In the restaurant and on the stump.
What's hamburger overseas,
For teeth that are not crunches.
Cucumber salty slippery,
It stimulates appetite.
Do not understand the Americans,
With so rushing them to the width?
Lose weight they have shansy-
Go to our virgin.
Thickets everywhere buryantsem
The gardens and fields.
Surrender to the Americans,
Let nothing earth.
Cucumbers let nasazhayut,
Saline and eating vprisest,
Finally, they learn
What is cucumber!
So! Pickle. In it - and a rich bouquet of subtle flavors and amazing play of light green shades. How to experience pleasure from the vast range of taste sensations, lurking in the pickles? How to sort out a lot of them, and to find the correct favorite pickling cucumber?
Salty and malosolёnye.
Drum cucumbers - as a person, they are born, formed, mature, grow old and decay, that is dying. Each cucumber varieties - its timing and pace of the passage of these stages.
Great pickles age does not necessarily indicate the superiority of its quality. Some cucumbers are good very young, not yet "became strong," for example, Polish, Bulgarian, Romanian. Other pickles such as Ukrainian, Belarusian eat more mature, two or three years old.
Drum cucumbers southern coast for some reason considered to be the best in the world of cask cucumbers. Sophistication diamond among them is the harvest of cucumbers, 1997 "Green cucumber Crimea" - at the prestigious international competitions he has earned with half a dozen medals
About the age of pickles have to say, in particular, its shelf life, specified in the banks on the domestic labels. But the shelf life of a cucumber - a relative term.
Famous European borage, who value their salinity, reported on the label is not a mysterious "shelf life" and the year of harvest of cucumbers. And if you do not find a note on the French bank pickles, know this - shoddy consumer goods.
How to handle pickles.
Pickle - a product of delicate and easily vulnerable. He suffers from intense light (such as sunlight or artificial), is very sensitive to sudden changes in temperature, do not like being unceremoniously podbrosayut up or dropping down.
If you are relaxing in Bulgaria or being on a business trip in Mongolia, we bought a jar or two of good pickles, let them rest three or four weeks after the move, so that they "came to life" stabilized.
Banks with pickles should be stored in a cool dark place and always upright. Storage temperature pickles - 10-12 ° C. The exception is, perhaps, the only strong malosolёnye cucumbers - for them the best 1h-1b ° C.
About eating pickles.
Each pickles has its advantages. It is only important to be able to see them and rasprobovat. To help you succeed, listen to the advice of experts.
As there pickle?
It depends on many factors: climate, environment, mood, etc. Or it before a meal, or during a meal or after a meal.
After the meal: usually selected small or medium-size cucumber such. It is best to keep, or in your hand or in a shallow circular clay plate. Plate must be at room temperature. In such a pickle dish long it retains its aroma and taste.
The taste of pickles depends on its temperature. Too low binds odors, then cucumber perceived too sharp. Needless to warm cucumber becomes sluggish, but instead finds its expression outdoor smell of sauerkraut.
That is why it is desirable to have a pickle in the most favorable temperature for it. The salty cucumber, the lower the temperature must be. For example, salted cucumbers better served at 1b-18 ° C, and drum salty - at 10-12 ° C.
So, after dinner, you can finally relax and continue the conversation with family members or friends, with pickles in hands.
First, take a cucumber and ... look at his pupyrchatuyu surface. Hue cucumber can tell you a lot.
For example, a light green shade characteristic for the youngest malosolёnyh cucumbers, followed by straw-green, amber-green and bright-green for older cucumbers. Always look at the color - it characterizes the age of cucumber.
Next, you sniff cucumber. Bring to a cucumber nose and inhale - a "bottom-up" scents (montant). They are characterized by brackish smell of celery, chestnut, paprika, orange peel, hazelnut and toffee. Force yourself off and gently shake cucumber, again bring to a nose, breathe ...
Now you are ready to try to pickle. Cucumber is eaten slowly, to better assess its quality. Bite a little piece. It will be held across the mouth and make you appreciate the complexity and individuality of cucumber.
Bite again, and you will find new nuances in the cucumber, its softness, roundness and at the same time, subtlety and harmony of the bouquet.
Cucumber eat in modest surroundings in a circle of close friends
Do not interrupt the exquisite taste of pickles boiled potatoes or smoked herring.
With cucumber blends black rye bread (preferably Borodino), cigarettes (Baikal, Kazbek).
Well there is a pickle with domestic varieties of vodka or slightly divorced from the pile of alcohol.