Who invented the sandwich? "Probably a very cheerful person, the one who first said: toast always falls butter side down. But it said about the simplest sandwich - bread and butter. In the light of the same sandwich - millions! Well, not millions - thousands! Well, not thousands, so if there is a hundred! Most sandwich sandwiches made in Scandinavia - there generally hot eat once a day. At the dinner, which is very late - as our dinner? The rest of the Scandinavians - Swedes, Danes, Norwegians and Finns - eating sandwiches. They believe that food tasty, practical and beautiful.
In Denmark, for example, count up to two hundred different kinds of sandwiches. Danes with such respect for the sandwiches that almost everyone was given the name. In Danish shops you can buy any of these hundred sandwiches. But the Swedes love sandwiches even more than the Danes. No wonder the table with cold appetizers, salads and sandwiches is Swedish. He is popular worldwide. And the Finns are not very fond of pure butter, so mix it with finely chopped onions, dill and a little garlic. This "butter" butters a piece of bread, served as a Finnish snacks and a very colorful and variously decorated.
Sandwiches make a variety in the menu, allow beautiful and appetizing dish up a variety of products. They serve as an independent dish, an appetizer before lunch or dinner, the soup, tea or coffee in a nice snack with a cold table, and take along on picnics hiking, etc. You can prepare sandwiches, and when unexpected visitors come. Depending on the number and choice of available products at home preparing high-calorie sandwiches, very small snack or hot sandwiches on toasted bread.
For sandwiches and use the remaining food, which is not enough to prepare separate meals? That they were beautiful and tasty, we need only look into the secrets of cooking, think about how and from where the existing home to achieve the best possible product combinations.
Good sandwiches like everybody. The children willingly eat sandwiches, even with those products that they are not very fond of. For these very important food is beautifully designed, so the sandwiches and children must be particularly bright and attractive.
Features sandwiches are almost unlimited. They are very nutritious and suitable for high-calorie diet, if oil is spread with a thick layer on them, and put the top foods rich in fats: salads with mayonnaise and sour cream, fatty fish products and hot, fried cutlets, etc. . With lean meat, fish, eggs and cheese can be prepared by the so-called high-calorie sandwiches, rich in protein. For low-calorie sandwich bread should not be butter or fat, it is enough to cover the low-fat food such as salads of raw vegetables, fresh lettuce or spinach, tomatoes, cucumbers, cheese and nonfat cottage cheese, marinated vegetables and fruits. The main attention should be paid to good taste and juiciness sandwiches.
Sandwiches can be prepared from nonfat dry biscuits. Soft black or white bread can be fried on both sides so it was crispy outside, and inside - soft. Fried bread or toast, very tasty, and it is possible to eat without butter.
Products for sandwiches are selected in accordance with the seasons. At the same sandwich you can put a few species suitable for the taste of food. If you enjoy the gastronomic and culinary products, or canned food, to cook sandwiches requires very little time. When all the components of a sandwich to prepare himself, it will significantly increase the volume of work.
Sandwiches are divided into several types:
- Hot and cold sandwiches, depending on the form in which they are served at the table;
- Salty and sweet sandwiches, depending on the flavor of products;
- Cool salty sandwiches the size, shape and method of preparation: easy, high-calorie, sandwiches, towers and sandwiches pyramid, adorned with small (cocktail);
- Snack (canapรฉ), puff;
- Sandwich rolls and sandwich cakes, hot (fried bread), sweet.
You can still make a lot of different sandwiches and find new ways to feed them on the table. Served only fresh sandwiches, prepared as possible just before serving. A large number of sandwiches in the cold store and covered so they do not dry.
In the absence of a cold room a tray or plate for sandwiches is served dipped in cold water with a towel, put the top few layers of parchment or cellophane on them - sandwich, covered, in turn, thin paper or cloth.
Sandwiches, respectively, to organize, that this work did not take long. Advance should consider what to do sandwiches, how to apply them on the table, which make products and tools.
To prepare the sandwiches are needed: board or meals ready for sandwiches, a sharp knife or nail file and a board for cutting bread knife with a round end for buttering oil plug to lay soft products. Ham, hot sausage and cut a special sharp knife. To obtain a thin slices of bread, you should use a slightly stale bread. Fresh bread to hold several hours in a cold place, so he would rather stale.
Products for sandwiches prepared before you slice the bread. Oil is recommended for several hours to keep in a warm room or beat. Cheese, ham, meat, sausage, cut into thin slices or crushing. Fish Peel and crush. Salads, spreads the mixture and cook in advance.
Sandwiches with plenty of products that are suitable for them to taste and color and improve their taste. Eggs, tomatoes, radishes, cucumbers, slice or crush separately put products in one color.
Lettuce, dill and parsley leaves in cold water to keep at least one hour, then carefully dry towel to dry a little - it will help keep them fresh. Sandwiches prepared at the rate of 75-100 g of black and white bread and biscuits for one person, but if offers only sandwiches, then the rate of 100-150 grams per person. The layout is given in all types of sandwiches. Typically, products have to take as much bread, and for high-calorie sandwiches and sandwich cake - a little more.
The board should be directed to the possibility of more different sandwiches. Their choice depends on what else will be served at the table. Sandwiches can be the central dish of any table. But the sandwiches are especially useful as a supplement or part of other dishes. Breakfast can start with salty sandwiches and then file a sweet porridge with jam or cottage cheese, milk soup, or sweet curd and drink. Sweet sandwiches can be served for breakfast after a solid meal.
Lunch is a great opportunity for sandwiches. Small cold sandwiches with a variety of products can serve as a cold appetizer - 2-3 varieties of sandwiches will be enough (the remaining sandwiches lose their flavor). Toasts can be served as hot snacks (1-2 sandwiches per person). Products in this case chosen depending on subsequent meals: if the main dish of meat, for starters prepared fish or vegetable sandwich, and vice versa.
For soups, broths and soups, mashed very convenient instead of pies and serve sandwiches. From the cold for this purpose suitable cheese, ham, egg sandwiches and sandwiches with pate. From hot to meat and vegetable soups are suitable sandwiches with brains, cheese, ham, tomatoes and spinach. By the ear serves fish, egg and cheese sandwiches. They are very well suited to soups of the products with poor taste, such as potato, vermicelli, macaroni, and vegetable soup. It is also good sandwiches with sausage, onion, hot, celery salad, with ham and radishes.
Eating sandwiches to soups consisting of various products, such as borscht, Salsola and other acute soups, be careful. In this case fit sandwiches from dried or toasted bread with a small number of products. After caloric, consisting of a large variety of products instead of hot soup can apply a hot sandwich.
For meat Sloane suitable toast with vegetables, egg and cheese to cabbage - with egg and cauliflower and spinach, egg and cheese, egg whites and sautรฉed mushrooms. Suffice hearty dish can be obtained if the serve with a sandwich right to him by the color and composition of lettuce.
At dinner, a vegetable dish can be served small, coated with various oils tucked sandwich - canapรฉs. For baked potatoes and cheese sauce are especially good sandwiches with herring oil or oil from the smoked fish. Dinner may consist only of caloric or hot sandwich, then garnish should be more abundant.
Together with a sandwich can be a drink of juice or tea, and biscuits or crisp bread with cottage cheese mass. As the dinner should be light, relatively low calorie, it is enough for one person 1-2 sandwiches. Sandwiches - a tasty snack for both called, and for unexpected guests. Enough to file a small sandwich, but you need to on the table were still rolls, pie or cake. Where to receive guests prepared sandwich cake, small sandwich does not need or they should be in small quantities, one or two varieties of non-core. Sweet cake need not apply, you could serve small cakes or buns.
Sandwiches or bread products, suitable for sandwiches, especially appropriate for the reception at a picnic in the garden, woods, etc. Fresh air and the situation itself such meetings stimulate the appetite, so the need to stock up food in sufficient quantity. For such a case it would be better to make a large cut along an entire loaf of bread, high-calorie sandwiches and make them to each other in a "tower", cook puff sandwiches or "match" refreshments (on skewers).
Vegetables no sense specially processed, it is more convenient to use them raw, whole. Meat and fish products with a more solid consistency, as well as cheese is not necessarily placed on top of the bread, they can be served separately, but butter and spreads should be smeared on the bread beforehand.
Sandwiches at a picnic eating with his hands, for drinks is recommended to take a strong and stable ceramic, plastic or wooden cups. If the table only serves sandwiches, bread, taking the rate of 100-150 g per person, oil, grease or margarine 20-30 g of products to cover the 100-150 g. If included are other meals, sandwiches made smaller.
Bread
Sandwiches prepared mostly on bread wholemeal, wholemeal flour (Sepik), white bread or crisp bread. Their composition and taste well with many products, so that sandwiches can be made with a variety of products and mixtures. Less frequently used ad hoc basis, biscuits and cooked for sandwiches.
What is put on a sandwich
Meat products
Meat products very well suited for making sandwiches. However, meat can be used and a number of other products.
Fresh meat can be put on the sandwiches, boiled, stewed, fried or baked form.
Chilled meat with a sharp knife cut across the grain into thin slices. However, meat should be used and delicious brown crust and frozen sauce. Products made of minced meat can be put on the sandwiches in different ways: meatballs - entirely, chops, cutlets, rolls - cut in half or in slices.
Sausage before eating clean from the film. The thickness of slices depends on the type and diameter of the sausage. "Meat bread, jam and liver sausage cut into slices 3-5 mm thick, with a thick sausage cut straight and thin - at an angle. Half-smoked sausage and slice thickness of 2 mm.
From smoked meat need to remove the skin and remove the bones, then cut across the grain. Fat ham chop recommended to mix low-fat part of the bacon. At the sandwich with the meat, it is recommended to put a lot of vegetables, eggs and salads.
Tinned meat is removed from the box on the possibility completely, then cut a sharp knife across the grain. Since canned goods in their manufacture are cooked at high temperatures, the canned meat often breaks, so you should try to slices remained intact.
Fish products
Fish is easily digested, her tender flesh, so the sandwiches with fish products are valued highly. By the delicate taste of fish are good seasonings such as onions and green onions, horseradish, etc. The fresh fish is recommended to put on sandwiches fried. Boiled or braised fish is better to use with mayonnaise, tomato sauce, dill or green onion. Cooled fish is cut into thin slices, depending on its size, you can put on sandwiches and small fish fillets completely.
Salted fish, soaked to the need for a mixture of milk and water. The fish is cleaned from the innards and bones, remove the head. With large fish skins. Salted salmon and sturgeon slice, which put the sandwiches evenly, wavy or folded into a tube. Herring fillet is cut into small pieces, covering them a sandwich, or on larger pieces of 3-5 cm, while for the sandwich is enough in one piece. Grilled sprats or herring can be put on the sandwich pipe, flat piece or wavy. Usually the fish is put on the sandwich skin upward. Unappetizing skin can be removed.
Smoked fish at first brush, remove the entrails, bones and head, and then cut with a sharp knife. If smoked fish can not be cut into neat slices, then the best pieces of fish mixed with mayonnaise sauce. Canned fish taken out of the box, give drain oil or sauce. Large pieces can crush and remove the bones. Canned fish in jelly is put on a sandwich with jelly.
Caviar spread on a sandwich stainless steel and plastic knife. Steel and darken the silver from contact with the caviar and caviar becomes unpleasant taste.
Eggs
At the sandwiches are usually put hard-boiled eggs, omelets or scrambled eggs less often.
Cooking should only absolutely fresh eggs. If the eggs were stored for a long time, add water a little vinegar or pierce the blunt end of egg with a pin that will warn cracking the shell. Hard-boiled eggs can be cut or chop. To the yolk was hard enough, the eggs should cook no more than 10 minutes, or around the yolk formed a dark band. Boiled eggs should immediately pour cold water. Cut them with a knife or a special yaytserezkoy on slices or wedges. From a single egg are 5-8 slices.
Eggs can be cooked without the shell (poached eggs). They are used mainly for cooking hot sandwich. Add to 1 liter water 1 tbsp. spoon of salt and vinegar. Shell smashed, and the egg gently to release in a little boiling water so that the protein remained around the yolk. Cook on low heat for 5-6 minutes to finally cure the yolk, remove and pour cold water. At the sandwich is an egg put a whole.
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