Jewish tsimus - what is it?

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Tsimus - what is it and how to cook the famous Jewish dish? It seems to many that this is just carrots stewed with raisins. This is not entirely true. First, there are different variations on how cimus is prepared. What are these differences, what are they? Let's look at the answer to this question in this article. As well as the recipe in detail.

Tsimus - what kind of dish is this?

The constant ingredient in this multi-ingredient dish, reminiscent of stew, is carrots. In addition to it, almost all other components are interchangeable. It is also important that you can cook cymus (we will discuss the recipe below) in meat and vegetarian versions. The main thing is to follow the technology. Carrots can be grated or chopped. Let's cook for the first time with a grater.

You will get a tasty and uniform cimus. What does this give to the texture of the dish? The grater allows you to chop the carrots so that they are evenly saturated with oil and mixed with the rest of the ingredients. Large cut will not allow thisachieve. And chopping carrots with a knife to the state of small pieces can take a very long time. Before you prepare cymus, you need to decide whether you will add sugar to it or not. In the first case, you will get a dessert dish. Naturally, you do not need to add meat to it. In the second, it will be a side dish for meat or fish, or an independent savory dish that is well suited for a family dinner or breakfast. Often carrots are ground with flour. But many culinary experts agree that this can only worsen the taste of tsimes. Therefore, you do not need to take anything other than apples, butter, grated carrots, dried fruits, black pepper and s alt. You will need two kilograms of vegetables. And half of that amount is apples. You need a little oil - up to two tablespoons. Carrots should be tasty and juicy - buy them in a trusted place.

Tsimes cooking process

You will need a pot with a thick bottom and sides. Melt the butter in it over medium heat. Then distribute it evenly along the bottom and walls. Pour the entire volume of carrots at once and, while it is stewing, cut the apples into slices without peeling. They should be sweet and sour or very sour. Keep an eye on the carrots as they cook: if they have given a lot of juice, you need to remove it from the pan by increasing the heat (it will gradually evaporate). If, on the contrary, the mixture turns out to be dry, then you need to moderate the fire and leave to stew with a minimum amount of liquid. This is the key to optimal taste. Carrots are strongly deposited incooking process. When it starts to change color, becoming yellowish, you need to add apples cut with skin in portions. And do not stop monitoring the amount of juice: it should not be too much. S alt and add black pepper, prunes, raisins or dried apricots. If you want to make meat tsimes, then right now you need to add pre-fried chicken pieces. Stew a little more for density, taste. You can add more of your favorite spices or a couple of tablespoons of sour cream. Cool tsimes without a lid and eat warm or cold.