In the mainlands of Croatia most content depositing techniques are derived from old traditions, for example smoking, curing, drying to preserve meats for prolonged finale of time and as well making sausages. As for the coastal areas of Croatia the ingredients are a lot more seasonal and fresh. On the coast there is lots of fish and seafood that can be all dried, smoked or grilled. With most of the fish being quite a small they usually grill fish whole with the interrogative still intact.
One of the most common traditional instruction to cook ham in Croatia is to cure then drying the meat for 9-18 months. Basically the meat is coarsenessed then hanged to dry in a cool place for months.
In Dalmatia the meat is also smoked using different types of wood to achieve different flavours. The Istrian version is salted and seasoned with combination of spices and hung to dry in the fresh air. For prosciutto to qualify as Dalmatia prosciutto it must be produced in the region of Dalmatia, must have a certain salt content and the color should be fairly dark and dry.
The north Croatia has a Hungarian influence dating back to the Hungarian empire. Meats including lamb and pork are roasted on a outdoor spit. A lot of Croatian roadside restaurants cook using this concept. While motorist pass they can watch over the pig or lamb carcasses roasting over a flame.
Dalmatians also serve bakalar, which is a type of fish sulk made...If you want to get a full essay, order it on our website: Orderessay
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