Pripuskaniye - one of ways of preparation of products which, on the one hand, rather just performed by, and on the other hand, allows to keep in them a maximum of useful substances.
Pripuskaniye is a method of preparation which is applied to various products, including fish and meat. However most often it is used for vegetables as demands rather small amount of time and allows to keep their natural advantage.
Pripuskaniye of vegetables
Such way of preparation in itself of vegetables as a pripuskaniye doesn't demand either special culinary skills, or the special equipment. In general it is possible to tell that the pripuskaniye represents thermal treatment of products in densely closed ware, for example, to a pan or a frying pan. At the same time the main difference of this method of processing is that vegetables are in process of preparation in a small amount of liquid which, in turn, is carried to temperature which is a little not reaching a boiling point.
As the liquid used for a pripuskaniye it is possible to use plain water, however for giving to a ready-to-eat meal of a peculiar taste and aroma some hostesses use different types of broths. Besides, it is possible to pripuskat vegetables and with use of fat of animal or plant origin. And here vegetables which are characterized by the high content of liquid, for example, tomatoes it is possible to pripuskat in own juice, without adding additional ingredients.
Pripuskaniye of carrots
In the whole pripuskani of carrots it is carried out as well as the majority of other vegetables, however, nevertheless, it has the small features which allow to achieve the best result. So, for example, for providing rather short period of preparation which will allow to keep the maximum quantity of useful substances in carrots it is recommended to be cut on the segments which aren't exceeding in each measurement of 1-2 centimeters. If it is medium-sized young carrots, it can be cut circles and if you use a large fruit, it is possible to cut it in cubes. For preparation of stewed carrots it is recommended to pour at first in the used ware liquid (water or broth) and to warm it up to the necessary temperature, and only then to add carrots. Duration of preparation will differ depending on density of carrots and its age. So, if young carrots are ready in 20 minutes, then the vegetable which lay several months should be cooked about an hour. To check whether your dish is ready, it is possible to try to trample down it a fork: if carrots are easily pressed through, so it is time to disconnect a plate.