Соусы Маринады Рецепты с фото on Windows Pc

Sauces is a masterpiece of cooking! With this it is impossible not to agree, as a delicious sauce or gravy can give unique taste and get to start playing with new colors is the usual dish. It is believed that the preparation of sauces art goes back to France. It was from there came to us and exquisite béchamel, and has already become a commonplace mayonnaise. Simple recipes of sauces will bring a pleasant variety to your diet and will help to shine the culinary talents!
Sauces - saving dish. You can cook the same chicken or duck, only just obzharivaya grilled meats, and always fed with different additives - cream sauce, tomato sauce herbs or nuts, on the basis of wine or different juices, savory or sweet.
Preparation of delicious sauces are interested in a lot of good housewives, for marinades and sauces are intended to diversify the composition of its taste of food, to give it extra spicy aroma, make it more juicy and tender. In addition, an important purpose of sauces in their ability to gently connect the main course and a side dish.
Sauces impart a juicy consistency dishes and increase their calorie content. Many sauces contain spices and flavorings, which are exciting the digestive organs; bright color sauces favorably shades of color food staple
Sauces not only serves to prepare a dish, but also used in the process of preparation: many foods are fried in a sauce or baked with sauce.
The consistency of the sauces are divided into:
liquid (liquid cream consistency) - for watering and stews;
medium density (consistency of thick cream) - for roasting and add to vegetable dishes;
thick (consistency viscous semolina) - for stuffing and add in some of the dishes.
Each sauce is composed of a liquid base and additional part, which includes a variety of foods, spices and seasoning. Sauces, cooked in a certain liquid-based flour: broth (red and white):
in meat broth (red and white)
the fish soup (red and white)
in the mushroom broth (red and white)
dietary nutrition: water
on vegetable broth
on cereal broths
sour cream (white)
dairy (white)
without flour:
butter
vegetable oil
egg-oil
vinegar
Widespread sauces: ketchup, mayonnaise, soy sauce, béchamel, tkemali, satsebeli, salsa, fish sauce, garlic sauce, mushroom sauce, tartar

The properties of our collection:

- Name (common and national identity) dishes;
- Approximate cooking time with pictures;
- List required for the preparation of food ingredients, their number and proportion;
- Equipment and facilities needed for the preparation of meals;
- Number of persons for whom the dish;
- Calorie dishes (sometimes contents of proteins, fats and carbohydrates);
- Step by step instructions for the preparation of meals;
- Serving method (decoration dish and feed it on the table).
- Recipes from various foods: meat dishes, fish dishes, dishes from tofu and dough (pastry), recipes of poultry and chicken dishes from dairy products
- Large selection of national cuisine: Russian food (pancakes), Chinese (rice and noodles), Thai, Ukrainian (borscht), Caucasian cuisine (barbecue), Italian food (pasta and pizza, risotto), Japanese (sushi), and of course French
- In the collection you will find recipes for salads, soups, side dishes, cereals, desserts, cakes, meat dishes
- Recipes for different people -children menu, Lenten menu, vegetarian dishes, gluten-free diet


Recipe - a guide for the preparation of food products. It contains information about the necessary foodstuffs, their proportions and instructions for mixing and processing. Recipes describe the mechanical and thermal treatment of the ingredients, the methods of serving finished articles.
Recipes with photos transmitted by word of mouth, as well as published in cookbooks and on specialized sites. There are secret recipes, culinary transmitted to his heirs

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