Texan really goes to the seasoning, which combine an intense sweet and strong heat. This type of sauce laid in Texas cooking in almost everything from meat marinades to snacks. And why not? Sugar and spices are perfectly combined with new types of hot sauces, such as zhalapena jellies, chili-sauce based on ketchup and various sauces horseradish found in today's cooking in Texas.
Texas cooks probably use more Louisiana hot sauce than even the LA. Grandfather of all the hot sauces and other product of Louisiana, Tabasco, saw that is used in almost any recipe food in Texas one time or another. Many recipes call for Tabasco specifically because of its characteristic taste.
"Tabasco" produces "Mtsylenny" company. They take the Tabasco pepper, which is found only in small areas of Louisiana, and knead them and aged in oak barrels, whiskey. Puree is combined with vinegar just before bottling.
Over the past few years salsany basically become a "national sauce of Texas," this he enjoyed almost every meal in Texas. A huge range of solyasav can be found in almost any grocery store.
There is no doubt that the popularity of salsa due to the versatility of this flavor. Solsasy often used as dypa, but much more than that. They often flavored baked potatoes, fried eggs and Texas almost every dish that you can imagine. In Texas Saulx often & # 39 is the basis for experiments with Texas products.
Many Texan dishes capture the heat from the mustard and horseradish. These spices were popularized by the Germans that these scents brought to Texas, and they remain popular today. In fact, mustard, as a rule, with & # 39 is a supplement of choice for the majority of Texas as mayonnaise usually takes a back seat in the burgers in the state.
Variations usual yellow mustard is also becoming popular as a seasoning for food in Texas. Mustard Zhalapeno – this one as a brown mustard, which actually brought the central Europeans. Creole mustard was introduced in the state of Louisiana (they just jumped out, is not it?)
Also comes from central Europe, horseradish root is closely related to the mustard. Although the majority Texan recipes require preparation of mustard – mustard seed, grated and poured vinegar, prepared horseradish provides different heat for many dishes.
Prepared horseradish becomes bitter after about 6 months, so buy only what you will use during this time. And if you can find the fresh root of horseradish, buy it and grate. Mix with enough white vinegar only, to join him.
Most Texans simply can not go far without their thermal correction, so try these hot sauces and condiments as a shock to almost any food in Texas.