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Buy powder Korcula

How strange today is the old French saying like an apothecary with no sugar or a scene from black and white films in which chemists are selling candies and ice-cream. But a couple of hundred years ago chemists held the sugar trade, of that expensive and highly desired comestible that was considered a medicine and commanded extremely high prices. But the links of druggist and kitchen do not begin and end with sugar. The similarity is not only in the pestles and mortars, the porcelain and glass phials, but also in the precise measuring, in the talent of apothecary and cook, who cure us and gladden us. Everything else is at hand — the local lemons and bitter oranges, almonds, carob and a lot of sun that ruthlessly pulls out the most pungent aromas. The discreet acerbity of the clime and the scent of citruses are the basis of all Dalmatian desserts. In fact, ammonia carbonate, unjustly neglected forebear of baking powder. Many once ordinary ingredients of the kitchen sound at the very least outlandish today, and once upon a time to make pastry light the occasional horror has been used. Dough could have rum or cognac added to it, or as wicked Parisian tongues sometimes wagged, pigeon droppings, which on heating let out ammoniacal gas. We often have no way of testing historical circumstances, but it is possible to imagine how much hard work and economy was needed to find out that from deer horn it was possible to make raising powder and a preparation for clarifying drink. When it has completely evaporated and it can be used only for baking thin dough , it leaves no kind of smell or aroma. Only the lightest possible dough. The masters of old fashioned cookies claim that ammoniac absolutely must not be replaced by baking powder of soda bicarbonate. Out of the question. At the beginning of the twentieth century, cookery books were still mentioning ammoniac for biscuits. Chemical explanation has long since been of no great importance, since the tried-and-tested recipes have been confirmed as unquestioned authorities and are passed down and survive, even if they have skipped the odd generation. The experienced say that baking powder raises dough upwards, while ammoniac expands it, making it porous. Many recipes are today coming back from the verge of oblivion, and nostalgia is our most frequent weapon against the uniform and boring global food that nourishes us at high speed. The wisdom of old kitchen notebooks did not get outmoded with use. New recipes are created, come in and go out of fashion, while all of us long for the honest food of childhood. The embodiment of love and care. Recipes are exchanged, perhaps faster than ever, although recipes always moved at the speed of gossip. TV and papers and Internet are bursting with delicious and irresistible dishes. Forums are crammed with commentaries and advice for many traditional treats, and all dishes are easily available. Words, however written, today cost almost nothing. Internet cookery is ruled by the familiar anonymity that accompanies kitchen history. The stuffing can vary, and the little cushions of pastry conceal almonds, walnuts, cheese, dried fruit We can only collect numerous recipes and slowly try them out and mark down the differences. Although similar, the preparation and the occasion for which they are made, differ from place to place. There was always an impulse to forestall time by putting foods away, and the simple everyday life seldom offered anything sweet. Probably the richer households had reserves to offer unexpected guests. The unexpected guest had to be offered something, and that something would be kept in the tins and on plates of biscuits that stood on the sideboards. Only after two or three days does it become perfect. A crumbly, soft, sweet nutty morsel that can last days. Like the many sweet versions of ravioli that are prepared on both sides of the Adriatic, fried cakes are always put on the table for serious gorging before a fast 40 days long. Cukarin is not a fashionable cafe, a dull or tarty pastry-shop, but a simple little shop in which on the whole old-fashioned Korcular sweets are bought. Hard to choose, until you find your favourite. Each one of these cookies is special, but all tell a sincere tale of love, time and island. HR EN. Cukarin Many recipes are today coming back from the verge of oblivion, and nostalgia is our most frequent weapon against the uniform and boring global food that nourishes us at high speed. Add the butter to the mixture, and go on mixing until you have a smooth mix. Bring the 8 spoonfuls of milk just to the boil, add the 30 g of ammoniac and quickly mix. It stinks, but that is normal. Add a little flour into the egg and butter mixture, and then pour the ammoniac milk into it. Add the rest of the flour and go on mixing the dough, by hand. Let it rest for 20 minutes. Roll out the dough thin. On one half with a spoon place little heaps of stuffing every cm. When you have used the filling, fold over the pastry sheet, and shape into half moons with a glass. Moisten just the top parts of the warm cookies in rose brandy and roll in crystal sugar.

Cukarin – Korčula’s Best-Kept Well-Known Secret

Buy powder Korcula

Islanders used to bake many of these pastries for special occasions such as religious holidays, weddings, and baptisms. Should you decide to pay a visit, get there early before the most popular items run out! The amareta is a round cookie made with a lot of almonds and sugar. The harubica consists of a dense carob cake topped with a copious amount of orange marmalade and candied citrus peel. Indeed, the small moon-shaped cookie filled with a nut paste flavored with orange marmalade brings together all the authentic island flavors. Thanks for the recipe! Save my name, email, and website in this browser for the next time I comment. This site uses Akismet to reduce spam. Learn how your comment data is processed. Baking Croatian Food. February 14, You may also like. Warm Adriatic Mussel Salad May 23, April 3, Buchty, Czech Sweet Buns January 16, October 18, Leave a Comment Cancel Reply Save my name, email, and website in this browser for the next time I comment.

Buy powder Korcula