Exotic cooking is always something new and unknown to our stomachs. Sometimes the appearance does not at all correspond to the expected taste, and then even the most useful product can be excluded from the diet simply because of the usual hostility to it. A large proportion of the products that came to our country from other states were not widely distributed among the masses. This is partly due to the tradition of Russia in the dishes we already know. Adherents of borsch and potatoes have always been doubtful and wary of and will relate to everything that is brought from another country.
One of the products that became original for our person was capers. These are edible shrub buds with long and prickly spikes. On shelves in the store they can be found exclusively in pickled form in cans and glass jars. This is primarily due to the fact that the homeland of these strange at first glance green buds is quite far from our country - Central Asia and the shores of the Mediterranean Sea. This is a particularly useful product for those who are deficient in vitamin C and iodine in the body. They have a pleasant sour taste, which makes capers a great addition to salads. Capers are also good as an independent side dish.
Capers can be seen in many recipes of traditional foreign dishes. To prepare them, you can poison yourself in search of the treasured jar at the nearest supermarket, or you can try using something more familiar and less expensive instead of capers. How to replace capers, and in what dishes it can be done, read below.
Which of us did not eat salad Olivier to the chiming clock and the clink of crystal glasses with champagne. In Russia, this salad has easily taken root and gained extraordinary popularity. Nevertheless, the classic recipe for its preparation has almost sunk into oblivion. Almost all of the ingredients have been replaced with something more familiar to our hearing, stomach and wallet. Such changes became especially relevant in the Soviet era, when almost all products had a noticeable shortage, and there was no question of import. So few people know that it was originally capers that were put in Olivier. What can replace them? So they already have been successfully replaced with pickles for a long time. No worse would be the option using gherkins.
What can replace capers in fish and meat dishes. For lean meat or fresh fish always need something to set off the delicate taste. And this is not necessarily an abundance of a variety of spices that can easily kill any combination of flavors with their spiciness. Residents of overseas countries for a long time in this case add pickled capers, which give the dish the necessary note of piquancy. A good choice? More than. Green olives can replace capers here. In terms of taste, they are almost identical, but inferior in saturation with vitamins.
Capers are used as a complement to canapes and all kinds of salads. By the way, this is very characteristic of those countries where it is not customary to harvest and salt vegetables. How to replace capers in a salad will tell you your own language. But if you focus on the opinions of culinary professionals, they will unanimously advise nasturtium pods that have not yet matured to the end. This crispy and brackish seasoning will appeal to even the most fastidious Russian gourmet, observing all the traditions of his native country.
So, we still figured out how to replace capers in dishes. It remains only to answer the main question about whether this is really worth doing? Is it worth changing original recipes for the sake of simplicity and imaginary accessibility? But everyone already decides for himself.