The paprika is real кладезью antioxidants. Pepper contains vitamins A, In, With, E, beta carotene, cellulose, folic acid. This vegetable is used for preparation of salads, the second and first courses.
Instruction
1. Very often at preparation of various dishes the hostess notices that pepper tastes bitter. You shouldn't be upset and throw out vegetable with bitter smack. There are several ways of disposal of bitterness, each of which depends on what type of pepper is used, and from what dish you are going to prepare.
2. Soaking in cold water is rather known way of disposal of bitterness. But it is the best of all to apply it to paprika. Previously open vegetable and exempt from a fruit stem and seeds. It is necessary to presoak pepper for 20-30 minutes, after that it can be used according to the recipe.
3. Scalding by boiled water with the subsequent soaking in cold water seldom is suitable for sharp grades as it doesn't help to get rid of bitterness. Moreover, high temperature can enhance causticity. This way is recommended to be applied to moderately bitter grades of paprika. For this purpose it is necessary to scald vegetable the boiling water and at once to wet in cold water for 20 minutes.
4. If you use this vegetable for preparation of lecso, a matbukha or other weak and spicy salads, then bitterness can be removed by means of addition of tomatoes. Pepper is washed, cleaned, cut and extinguished with addition of onions, couples of segments of garlic and tomatoes. Suppression also well saves from bitterness.
5. If you apply red burning pepper to preparation of any dish, it is necessary to remember that the main enzymes which cause strong burning are in seeds and a peel. Considerably frying of pepper on a grill or in hot fan with the subsequent removal of a thin skin reduces sharpness. Seeds is recommended to be deleted before heat treatment. Not to get unpleasant burn of hands, it is necessary to make this procedure in rubber gloves. If gloves didn't appear near at hand, and unpleasant burning of skin appeared, properly wipe hands with olive oil within one minute, and then carefully wash up them hot water with soap.
6. One more checked way of disposal of vegetable of bitterness – deep freezing. However freezing in itself doesn't remove a bitter taste of pepper, and on the contrary, keeps it. This method is effective only in a complex with prescalding and soaking.
7. It is possible to struggle with bitter smack and by means of a preliminary marinovka in weak solution of vinegar. For this purpose it is necessary to mix 1 tablespoon of 3% of vinegar from 500 ml of water. It is necessary to keep pepper in ready solution 30-40 minutes.
8. All methods of disposal of pepper of bitterness should be used depending on what dish you decided to prepare what recipe you chose and also what way of processing of vegetables you intend to apply.