Розмарин в кулинарии

Розмарин не так давно стал появляться на наших столах, долго был немного экзотической приправой. Дело в том, что дикий розмарин произрастает в основном в Средиземноморье, представляет собой вечнозелёный кустарник. Сушат длинные листочки розмарина, немного похожие на хвою сосны своим внешним видом и ароматом, разложив сначала под ярким солнцем, затем убирают в тень.

Сушеный розмарин сохраняет практически все витамины и минералы, которые содержатся в свежем растении, немного теряет эфирных масел в процессе сушки. Химический состав розмарина сушеного включает в себя: витамины А, В1, В2, В5, В6, В9, С и РР, а также калий, кальций, магний, цинк, селен, медь и марганец, железо, серу, фосфор и натрий.

Розмарин в сухом виде является прекрасным антисептиком, для обеззараживания воздуха даже в палатах с тяжёлыми больными в военных условиях жгли сухой розмарин и можжевельник. Применяют сушеный розмарин как профилактическое средство при расстройствах пищеварения, для борьбы с кишечными палочками и дрожжевыми грибами. Нужно помнить, что сушеный розмарин повышает давление и способствует усилению сокращения сердца, поэтому добавлять его в пищу стоит в небольших количествах.

В кулинарии розмарин сушеный прекрасно ладит с маринадами для мяса и птицы, особенно с бараниной, будет отличной добавкой в запечённый картофель и другие овощные блюда. Вкус у сушеного розмарина не такой яркий, как у свежего, но и пряность с хвойной ноткой, и лимонный привкус чувствуется отчётливо, поэтому в блюда достаточно положить небольшую щепотку сухой приправы.

Добавляют сушеный розмарин в напитки и выпечку, особенно любят его итальянцы, посыпая мелкими иголочками пиццу и фокаччу.

82 Comments

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  3. I provided photo from container in the apple iphone, the person obtaining it individual apple iphone possessed the information «missing plug-in», with out image had been fastened. Precisely what connect is necessary, as well as it essential individual mobile phone, as well as will it be something which must have been recently provided using the photo?

  4. Розмарин – вечнозеленый кустарник, который растет повсеместно в Средиземноморье и широко используется как пряность в греческой, итальянской, французской кухне. Свежие и сушеные молодые листья этого растения придают блюдам неповторимый вкус.

  5. Интересные истории из жизни . Творчество. Во многих странах мира используют розмарин в кулинарии . Его свежие и сушеные молодые листья, которые собирают с верхней трети ветвей, обладают насыщенным ароматом и вяжущим, горьковато-пряным вкусом.

  6. Розмарин в сухом виде является прекрасным антисептиком, для обеззараживания воздуха даже в палатах с тяжёлыми больными в военных условиях жгли сухой розмарин и можжевельник . Применяют сушеный розмарин как профилактическое средство при расстройствах пищеварения, для борьбы с кишечными палочками и дрожжевыми грибами.

  7. Розмариновые веточки опускаем в воду и доводим до кипения. Кипятим 3 минуты!!! Ни в коем случае не больше, иначе желе будет очень горьким. Розмарин вынимаем. С веточек отрываем иголочки – они нам пригодятся.

  8. Эфирное масло розмарина используется в косметической промышленности и медицине. В кулинарии же используют душистые свежие, а также высушенные, свернувшиеся в тонкие трубочки листья одного из видов розмарина R. officinalis и реже — его корень. Свежие слегка горьковатые листья источают более чистый и яркий аромат, напоминающий сложную смесь камфары, эвкалипта, сосны и лимона. Розмарин обладает очень пряным и слегка острым вкусом.

  9. Розмариновые веточки опускаем в воду и доводим до кипения. Кипятим 3 минуты!!! Ни в коем случае не больше, иначе желе будет очень горьким. Розмарин вынимаем. С веточек отрываем иголочки – они нам пригодятся.

  10. Эта пикантная пряность отлично подойдет к баранине, свинине, домашней птице и крольчатине. Розмарин придаст им аппетитный аромат дичи. Можно смешать порошок из сухих листьев со сливочным маслом и зеленью петрушки, предварительно мелко нарезанной. Эту пасту следует закладывать небольшими порциями под кожу птицы или в надрезы на мясе. Таким образом часто применяют  розмарин в кулинарии  в Европе.

  11. Розмарин очень популярен с мясными, овощными, сладкими и фруктовыми салатами и  используется в блюдах как в свежем, так и сухом измельченном виде.

  12. Беременным женщинам также не стоит использовать розмарин в кулинарии трава стимулирует частое сокращение матки, что может стать причиной самопроизвольных выкидышей.

  13. Не все знают, как правильно использовать специю розмарин в кулинарии. Розмарин отличается очень насыщенным ароматом, поэтому его берут совсем немного, достаточно щепотки сушеного розмарина или маленькой веточки свежего. Добавляют пряность в конце приготовления блюда, иначе он может придать блюду горьковатый, неприятный привкус.

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