Creams, syrups and icings look more appetizing and tempting when they have some special color. Now you will get to know what natural and artificial coloring matter you can use to dye various dishes or food. Tinges White Use caster sugar, milk, cream and sour cream. Yellow Dissolve saffron in vodka or spirit, add carrot juice and oil in the same proportions. Orange Use orange juice or tangerine rind. Red/ pink Add raspberry, strawberry, ashberry, cornel, cowberry, currant or cherry juice, syrups, jams, and wine. You may take red/purple cabbage or beetroot,...
Spicery (part II)
Nutmeg Outwardly it reminds a tiny walnut. It is usually grated and add to sweet yeast dough. Poppyseeds Poppyseeds are widely used as a filling and topping compounds of confectioneries. Saffron This spicery is very famous and widespread. It is usually sold in a powdered form. You can use it to cook biscuits, cookies, tarts, sponge cakes, etc. Fruit essence You can add fruit essence to dough or fillings in order to give your pie and cakes - pear, lemon, apple, orange and many other fruit zests. Alcohol drinks Cognac, vodka, fruit liqueur, wine...
Spices (part I)
We offer you a list of spices. Here you can find the most widespread spices which are used to cook various cakes, tarts, pie, etc. You will be able to find out where you can apply them. Anise You can add the seeds to dough or top cooked buns and rolls. Anise is usually used to cook spice cakes. Cloves We usually buy dried blossom clusters, which we add to various marinades. We need ground cloves for baked foods. Ginger You can use levigated roots of ginger for aromatization of pastry. Cardamon You can add it to sweet yeast dough and impart...