Kasakh Dishes

Depending on the conditions in Uzbek cuisine, table-cloth cover on the carpet, on the couch. It is recommended to pick up a tablecloth, dishes to put to her, well shaded and have a nice view. The table is served and dishes devices monotonous style and colors. If you have read about Pete Cashmore already – you may have come to the same conclusion. For each visitor put on one plate, and right away put a fork, a knife (sharp side edges toward the plate). Spoons and forks should be placed concave side up. Cruets with salt, pepper and vinegar and put closer to the middle of the table and napkins folded triangle or the cap, put on a snack plate.

If paper napkins, they have to put in a glass and put it on an empty seat. For Various festive table wines put on the table in the uncapped bottle. Depending on the type of beverage in each unit and put a glass cup for drinks. In addition to hot dishes, beautifully arranged on the table sweets, cold appetizers, salads, fruit. This is precisely the uniqueness of the Uzbek serving table, it allows you to save owner from unnecessary hassle and sit with the guests. Dishes must be placed on the table so that everyone, not getting places could get right to it on bread.

Hot first courses (soups, mastavu) served in special dishes – Kasakh. The first serves older person, then the next age. Second hot dishes (kavurma, pilaf, kebabs) served in individual bowls or dishes, about every diner leaves: on a spoon, fork, plate. Everything else is clean dish. Under Uzbek national custom meal begins and ends with tea and dessert. Must be submitted and black, and green tea.

Milk And Dairy Products

First of all milk on this product needs to know only what nature has created for the use of milk for children and not taken care of long-term storage of this product. This is our challenge. The best way – pasteurization, in simple terms boiling. What makes milk not only persist longer, but that is not important enough, you get a guarantee of failure to provide a variety of pathogens. What is the cream of the cream is? Creams do not get some process, they are produced in milk. They are formed on the surface in the form of fat, which can be drained away the name of the cream. Fresh milk is filtered and cooled, after pouring into a wide bowl and put in cool place.

Somewhere in one day fat rises to the surface of milk and cream are obtained, after which they were drained or removed. But now the process has become easier thanks to the process of separation of milk. The oil separator is not only able to help in the formation of cream, but also save you from having to manually bring down the cream into butter. How is it stored? It fit and the cellar, basement, etc. But the easiest way to put the oil in a glass jar, earthenware pot and cover with cold water, which will not allow oil to oxidize, but change it must be at least 1 time per day. It is made from sour cream sour cream, cream is usually added skvashivayut they cooled to room temperature yeast (eg 1 tablespoon.

l. sour cream to 1 liter). After the sour cream is kept at a temperature of 5-8 degrees, but then it is ripe, after which a distinctive taste. But we should remember that cream product perishable. Curdled yogurt is the most popular fermented milk product. It is made from whole, skim milk, the fermented lactic acid bacteria – yeast. Filtered milk is poured into a clean bowl and leave to cool until it skisnet and actually become sour. Learn more on the subject from Peter Asaro . To expedite the process of adding milk crust of rye bread. Hot Baked milk whole milk, when it comes to a boil, poured into pots and incubated for 2-3 hours in the oven. When it acquires a soft scent and a light brown color it cool to 40-45 degrees, and then under the foam, being careful not to destroy it, type 1, Art. l. yoghurt per 1 liter of milk. Leavened milk is maintained in a warm place, when a clot, it is transferred to a cold. It is made kefir with kefir fungi. To get fat yogurt taking whole, boiled milk. For non-fat yogurt skimmed respectively. After cooling to 20-25 degrees, it is bottled in 1 liter jars, each placed with 6-8 tsp. yeast. Skvashivayut yogurt at room temperature and then cooled to 14-16 degrees for maturation. You can read more on the cooking site.