Contents
Composition
First of all, pay attention to the composition of the drink. In traditional kvass, yeast must be indicated in the list of ingredients. If they are not there, but there are flavors and stabilizers, then this is an unnatural product – a carbonated drink with flavors and dyes.
You can also determine the presence of artificial additives by taste: a shade of bitterness or a metallic aftertaste in the mouth indicates that the composition contains sweeteners that should not be in a live drink.
When choosing a kvass be sure to pay attention to the label: real kvass should have “” on it. The inscription “” casts doubt on the naturalness and benefits of the product for human health.
Appearance
Look at the light of the bottle with kvass. Did you find a small sediment at the bottom, but the drink itself seems cloudy? This means that this is a natural product. But a completely transparent drink is most likely a tinted soda. You can be convinced of this by shaking the bottle: large bubbles will appear in a carbonated kvass drink, which will quickly disappear, while in high-quality kvass they are small and play for a long time.
Storage
Real kvass does not withstand direct sunlight, so it is poured into opaque plastic bottles or aluminum cans. Only carbonated kvass drinks are sold in transparent containers.
Kvass should be stored in the refrigerator for no more than three weeks. A filtered drink will last longer, but there is less benefit from it for the body, because it has been further processed. It is this kind of kvass that is most often found on store shelves. If health comes first for you, then choose an unfiltered drink.
Now that you know how to choose the right drink, favorite from childhood, we offer you a recipe for marinated meat in yeast.
You can find this and many other tips and recipes on the official website of the project Control purchase.
Meat marinated in kvass
Ingredients
- Bay Leaf 2 pcs
- Garlic cloves 6
- Potato starch 0,5 tsp
- Vegetable oil 2 tsp
- Onions 1 pcs.
- Young potatoes 4 pcs
- Pasteurized kvass 70 ml
- Lard 100 g
- Pepper to taste
- Frozen pork leg 1 g
- Peppercorns 5 pcs
- Hot pepper to taste
- Salt to taste
- Cloves 2 pcs
- Granulated sugar 5 tsp
Put the pork leg into a bowl. Add a couple of bay leaves, peppercorns, hot pepper, cloves, one garlic clove, chopped at random, salt and pepper and a little vegetable oil. All this must be rubbed into the meat from all sides. Cut the onions into large slices and add to the meat. Pour all this with bread leaven… Marinate the meat for 1,5 – 2 hours in the refrigerator.
Cut the bacon into thin slices and place in a skillet. Heat lard over medium heat so that it does not burn. Cut the peeled potatoes into quarters.
Stuff the marinated meat with garlic, put on a baking sheet, cover with potatoes on all sides, and pour over the potatoes with melted bacon.
Bake the meat in an oven preheated to 200 ° C for 50 minutes. Sauce. Pour kvass into a preheated stewpan, add sugar, a couple of cloves and hot pepper. The sauce should boil to make the sauce thicker, you can add a little starch.