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Przewodnik Dla PoczĄtkujĄcych Po KsiĄŻce Kucharskiej Z Grzybami
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Cookbooks GeneralAppetizersFruits & Vegetables
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ISBN10: 1836239548
ISBN13: 9781836239543
Publisher: Albert Nowicki
Published: Aug 8 2024
Pages: 352
Weight: 1.04
Height: 0.73 Width: 6.00 Depth: 9.00
Language: Polish
ISBN13: 9781836239543
Publisher: Albert Nowicki
Published: Aug 8 2024
Pages: 352
Weight: 1.04
Height: 0.73 Width: 6.00 Depth: 9.00
Language: Polish
A. Grzyb bialy to grzyb jadalny, który w okresie niedojrzalym ma dwa stany ubarwienia - bialy i brązowy - oba mają różne nazwy. Dojrzaly nazywany jest grzybem Portobello. Pieczarka biala jest odmianą niedojrzalą i bialą. Jest to najpopularniejszy i najlagodniejszy smak ze wszystkich rodzajów grzybów.
B. Grzyb Crimini znany również jako grzyb Cremino, grzyb szwajcarski brunatny, rzymski grzyb brunatny, wloski brunatny grzyb, klasyczny brunatny grzyb lub kasztanowiec. Criminis to mlode grzyby Portobello, sprzedawane również jako male portobellos i są to po prostu bardziej dojrzale pieczarki biale.
C. Grzyb Portobello Znany również jako: grzyb polny lub grzyb o otwartej czapce. Grzyby Portobello mają gęstą konsystencję i bogaty smak. We Wloszech dodaje się je do sosów i makaronów oraz stanowi doskonaly substytut mięsa. Ponadto, jeśli chcesz substytut bulki chlebowej, możesz nawet użyc plaskiej czapki grzyba. Świetnie nadają się do grillowania i farszu.
D. Grzyb Shiitake Znany również jako: Shitake, czarny las, czarna zima, dąb brązowy, czarny chiński, grzyb czarny, orientalna czerń, grzyb leśny, zloty dąb, Donko. Shiitake mają lekko leśny smak i aromat, podczas gdy ich suszone odpowiedniki są bardziej intensywne. Są pikantne i mięsiste, można je stosowac do dań mięsnych oraz jako dodatek do zup i sosów. Shiitake można znaleźc zarówno świeże, jak i suszone.
E. Boczniaki to jedne z najczęściej uprawianych grzybów jadalnych na świecie. Trębacz królewski jest największym gatunkiem z rodzaju boczniaków. Są proste w przygotowaniu i oferują delikatny i slodki smak. Używa się ich szczególnie do smażenia lub smażenia, ponieważ są stale cienkie, dzięki czemu gotują się bardziej równomiernie niż inne grzyby.
F. Grzyby Enoki są dostępne świeże lub w puszkach. Eksperci zalecają spożywanie świeżych okazów enoki z twardymi, bialymi, blyszczącymi kapeluszami, a nie tych z oślizglymi lub brązowawymi lodygami, których najlepiej unikac. Są dobre na surowo i są powszechne w kuchni azjatyckiej. Ponieważ są chrupiące, dobrze trzymają się zup i dobrze komponują się z salatkami, ale można je wykorzystac także do innych potraw.
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