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What is considered a delicacy in Russia and why

Delicacy dishes by definition are expensive, rare and exquisite, that is not available to everyone. In times of total deficit, they included products that today have ceased to be something special, they lie on supermarket shelves, without attracting increased attention to customers. You'll think, red caviar, sprats or pineapples! Now everyone can buy them, and relatively inexpensive. The notion of what is considered a delicacy in Russia has changed dramatically in recent years.

To teach our fellow citizens, even very rich, to the idea that the main thing in a product is its price, it turned out to be a difficult task. One of the most expensive dishes in the world is the fresh monkey brain, and the animal should be served live, and its killing with a golden hammer is performed in the eyes of consumers, sometimes with their participation. Such a disgusting ritual did not find a response even among those in our country who could pay it. Rat or tiger meat also does not refer to what is considered a delicacy in Russia. We do not eat this, and it's good. Not all overseas Russians like.

More acceptable dishes are prepared from products that are characteristic of the domestic cuisine. True, they are made with some delights. So, popular foie gras pastes are made from liver geese, which at the time of their slaughtering can not be called healthy. A special regime, with respect to which the fattening, or rather, the overfeeding of these birds, leads to the disease of their liver. As a result, a very delicate product is obtained, the flavors of which are peculiar to foie gras. From what is considered a delicacy in Russia, these pates are most vividly represented by French cuisine.

There is also a special ham called jamon. It is made in Spain. It is prepared not from any pork, but from special pork. Animals should be fed solely on acorns, which guarantees the absence of any biologic preparations that artificially stimulate growth. The process of pickling and drying is long and requires high qualification. Thermal processing of jamon is not exposed, it can be considered a meat analogue of our roach. It is cut very thin slices, and not for reasons of economy, just the product is fairly firm. It is expensive not only because it is considered a delicacy in Russia. Its production is quite expensive. Drying takes from one to three years, and the price is higher the longer the exposure. In addition, the nutritional value of the hamon is large enough, and there is no "bad" cholesterol in it.

Delicacy in Russia, as in almost all countries, is fried game. These are birds (woodcocks, partridges, pheasants, wild ducks and geese), and artiodactyls. The taste of the meat of animals grown up in the wild may seem unusual, but it has its fans. In addition, the game is well absorbed, it is not so fatty, served with all the traditional rituals, which increases the attractiveness of the dish, especially in hunting restaurants with an entourage.

Among all that is considered a delicacy in Russia, a special place is occupied by seafood as domestic (sea scallop, sturgeon caviar, octopus, crabs, oysters) and imported (lobsters, lobsters and some types of giant shrimp). One should pay special attention to the fact that oysters should be served on the table only in a live form, so their delivery by airplanes is normal. Of course, transportation costs are part, and considerable, of the cost of the food served. The same applies to lobsters supplied from southern countries. At a high price of the initial products, the qualification of the chef is also important, which lovers of delicious dishes also have to pay, but this does not scare the real gourmets.

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