Flowers began to use in cooking for thousands of years.They were used not only for decoration, but also in salads and beverages.In our time, to the edible flowers, a new interest.Add them in jams and preserves, freeze them in ice cubes to decorate drinks, use in marinades or just for decoration.
Many flowers are edible, although there are poisonous flowers, so it is important to make sure that you have on your plate, you have gathered the flowers in his garden, or bought.As a rule, all the colors of vegetables and herbs are edible.In Japan, it is widely used chrysanthemum.In Europe - nasturtium, daisies and violets most often added to salads or used to decorate dishes.Cooks from the Middle East rose exploited in cooking for hundreds of years.
Most roses are edible, but, as with all other colors, they must be thoroughly washed, and avoid flowers sprayed with pesticides.If in doubt, play it safe.Do not eat the white part at the base of rose petals, as they have a bitter taste.
1. borage and borage (Borago officinalis): flowers of cornflower blue in the form of asterisks.Used in punches, lemonade, sorbet, cold soups, cheese and cheese casseroles and cakes, dipah and cocktails based on gin.It can be frozen in ice cubes.Young leaves can be added to soups and roast before the end of cooking, especially in dishes of cabbage or cucumber.
2. Marigold or calendula (Calendula officinalis): small petals golden-orange color.It is used in meat and fish soups, dishes of pasta and rice as a filler for butter in salads.
3. Lilies (Hemerocallis fulva) flowers and petals are perfect for decoration of complex salads or cakes can crystallize.
4. Geranium (Pelargonium species) flowers and petals can be sprinkled on desserts, use them in cool drinks and cocktails, or freeze in ice cubes for flavoring boiled and baked apples and pears.In the fresh leaves can push the milk, cream and syrups for desserts, ice cream and cream, or add 1 fresh leaf tea.
5. Lavender (Lavandula angustifolia) flowers and petals of beautiful and delicious in a glass of champagne with chocolate desserts, cakes and pastries, ice cream and sorbets in.You can eat in the main dishes in hot, in stews and wine sauces.
6. Daisy (Tagetes species) petals can be sprinkled salads, open sandwiches, boiled vegetables before serving, to use them as vehicles for butter, with dishes of pasta and rice.
7. Nasturtium (Tropaeolum majus) have a slightly peppery taste.Flowers can be used entirely for decorating salads, cheese and cheese casseroles and savory kishey open sandwiches, cold snacks.
8. Roses (Rosa species): miniature flowers and buds can be decorated with ice cream and desserts, large petals sprinkled with desserts or salads.The petals or buds can be frozen in ice cubes and use them for punch or sweet drinks (especially with champagne. Candied petals or flowers and buds of roses for decorating cakes and desserts.
9. Violets (Viola odorata). The young leaves are tasty in violetssalads, flowers are used for decorating desserts and soft drinks. Pansies also can be frozen in ice cubes for punches and cocktails. color is good to decorate any desserts, from cakes to ice cream, they can also be candied.
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Flowers forused in cooking should not be sprayed pestetsidami. Wash them gently in the water, and pat dry on paper towels.
To make candied flowers to decorate cakes, you need to lightly beaten egg white and fine brush to completely cover the petals or buds protein. Sprinkle with powdered sugar through strainer. Powdered sugar can be painted to match the flower.Shake off excess powder and completely dry the petals or flowers (petals can be dried on paper towels and napkins, flowers more (for example, roses or lilies) need to tie a thread or thin wire around the stem and hang the flower down so as not to crush the petals.
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