Sulul (also tsezh, sour ) is a liquid used for fermenting or cooking flour jelly .
Initially, the word suloy meant "pickle, must, turnip kvass." It came from su- and pouring ; Wed battle: beat [1] .
For cooking, they usually take water and completely dissolve the flour in it or insist bran . Then the precipitate is filtered off [2] .
Sometimes any flour slurry is incorrectly called a rip, as well as infusion of malt before cooking, leaven or beer grounds. This rip, although similar in appearance and possible use, but differs in its composition [2] .
Content
See also
- Pancake dough
- Leaven
- Opara (dough)
Notes
- ↑ Fasmer, 1987 , p. 801.
- ↑ 1 2 Pokhlebkin, 1988 , p. 171.
Literature
- Suloi // Pokhlebkin V.V. On Cooking from A to Z: Dictionary. - Mn. : Polymya, 1988. - S. 98–99 . - ISBN 5-345-00218-5 .
- Suloy // Etymological Dictionary of the Russian Language = Russisches etymologisches Wörterbuch : in 4 volumes / auth. M. Fasmer ; per. with him. and add. Corr. USSR Academy of Sciences O. N. Trubacheva . - Ed. 2nd, erased - M .: Progress , 1987. - T. III: Muse - Syat. - S. 801.