Viscose is soft or not. Viscose fiber: a product of artificial processing of natural raw materials

Church holidays
19.09.2019

Fried carp in a frying pan, complemented by a side dish, forms a simple, but very tasty everyday dish. Cooking this fish will not take much of your time, especially if you buy a carcass that has already been cleaned and gutted.

When choosing carp, it is important to pay attention not only to its freshness, but also to its weight. For frying, it is advisable to purchase fish weighing one and a half to two kilograms - cut pieces of medium-sized carp will fry quickly enough, and there will not be many small bones.

Ingredients:

  • fresh carp (better mirror) - 1.5-2 kg;
  • vegetable oil - about 80 ml;
  • breadcrumbs - 50-80 g;
  • salt, pepper - to taste.
  1. First of all, we clean the carp from scales. Then we cut off the head, tail and fins - leaving all this for. Carefully remove the insides of the fish. We cut the remaining carcass into portions about 2 cm thick. Mirror carp is best suited for frying - this species is distinguished by a small number of bones, as well as an almost complete absence of scales.
  2. Rub the steaks with salt, pepper and/or other spices. Leave it at room temperature for 10-15 minutes for “impregnation”.
  3. Pour the crackers into a convenient flat plate. Carefully roll each piece of carp in breading. It is the crackers that form a golden brown, slightly crispy crust on the finished fish, while the inside of the carp remains as soft, tender and juicy as possible.
  4. Heat a thick-bottomed frying pan with sides, adding vegetable oil. Place pieces of carp on a hot surface and fry over medium heat without a lid for about 5-7 minutes (until the bottom side is browned).
  5. Next, carefully, trying not to damage the integrity of the steaks, turn the fish over to the other side using a spatula. Continue frying for another 5-7 minutes. If the pieces of fish are large enough, at the very end, cover the pan with a lid and steam the fish over low heat for 2-3 minutes.
  6. Place the finished steaks on paper towels to remove excess oil. We serve the fish with a simple side dish, for example, mashed potatoes, boiled rice, pasta. You can supplement the dish with vegetables and fresh herbs.

Carp fried in a frying pan is completely ready! Bon appetit!

Tender, slightly sweet carp meat tolerates heat treatment well. This fish, artificially bred in China hundreds of years ago, can be prepared in any way. The carcass and steaks are cooked in the oven and in a frying pan, in a slow cooker and cauldron, in its own juice and marinade, in foil and a salt or dough coat.

Carp in sour cream is very tasty. Fermented milk product becomes a natural marinade, which makes the meat even more tender and juicy. Most often, fish is cooked separately, as a main protein dish with a side dish of potatoes or rice. But she tolerates the company of vegetables very well.

Carp in sour cream is fried or baked whole, stuffed with mushrooms and vegetables, and prepared as fillets or steaks. You can stew pieces of fried fish in sour cream, and that will also be very tasty. Among the spices that go well with carp are paprika, saffron, coriander, ginger, pepper, and lemon.

Carp in sour cream - general principles of preparation

Cooking carp in sour cream is not at all difficult. The main difficulty is to properly cut the fish, especially if it is very large. Of course, you can buy ready-made fillets, already cut and even cut into steaks. But then you can forget about delicious fresh meat. The beauty of carp is that it survives long journeys well and is most often sold alive.

The scales come off the carcass very easily; as a rule, no problems arise with this.

You should gut the fish like this:

Cut the dorsal fin on both sides, wrap it in a clean piece of cloth or an old towel and pull it in the opposite direction, that is, from the tail to the gills;

Cut the belly and carefully remove gallbladder, liver, entrails. If bile has spilled, you need to rub these places with salt, cut out and wash the fish;

The eyes and gills should be removed;

Rinse the carcass, leave it whole or cut it into pieces.

The head and tail can be left if the fish is placed entirely on a baking sheet or frying pan.

Some housewives do not like to cook carp because it contains many small bones. However, they can be easily dealt with. One of the methods - make deep cross cuts on the back along the entire length of the carcass. The more often the incisions are located, the large quantity small bones will be crushed and under the influence high temperature will become softer. Moreover, thanks to the cuts the meat is better saturated with salt, marinade and spices.

There is another option. Need to fillet the fish, cutting off the head and cutting the carcass into two halves along the ridge. Next we proceed as follows.

Cut off the spine, fin, and adjacent small bones.

Cut out the rib bones in one solid layer.

Using your fingers, determine the direction of the protruding strip with small sharp bones, step back from this line five millimeters to the right and left, make two cuts along the entire length of the finne to the skin.

Separate the resulting strip from the skin.

Do the same procedure for the tail part of the carcass.

The cooking time for carp depends on its size. The fish should be baked at 200 degrees for about an hour and a half. Before cooking, you can marinate the meat for half an hour in salt, pepper, and lemon juice.

Carp in sour cream, baked in the oven

The simplest recipe carp in sour cream, which requires a minimum of culinary preparation and very few ingredients.

Ingredients:

Carp carcass per kilogram in weight;

Salt pepper;

A little vegetable oil for the baking sheet;

A glass of sour cream.

Cooking method:

Make shallow cuts in the thickest parts of the carcass.

Cut the lemon into slices and squeeze out a little juice.

Rub the fish with salt and pepper and pour lemon juice.

Place a few slices of lemon inside.

Marinate the carp for about twenty minutes.

Preheat the oven.

Coat the carp with sour cream.

Grease a baking tray with oil.

Place the carp on a baking sheet with its belly down.

Pour the remaining sour cream over the fish.

Bake until done.

Carp in sour cream, fried in a frying pan

When prepared according to this recipe, carp in sour cream turns out very juicy and aromatic.

Ingredients:

Prepared carp;

Salt, pepper, spices to your taste;

Large onion;

Three to four tablespoons of flour;

Vegetable oil;

A glass of sour cream.

Cooking method:

Cut the fish into steaks.

Get wet paper towel.

Salt, sprinkle with pepper and spices.

Pour juice from half a lemon.

Marinate for twenty minutes.

Cut the onion into rings.

Bread each piece in flour.

Heat vegetable oil.

Fry the fish until golden and delicious on both sides.

Separately fry the onion.

Place the pieces of fish on a large plate or roasting pan.

Spread the onion sauce on top.

Dilute sour cream with a quarter glass of water.

Pour sour cream sauce over everything.

Simmer, covered, for about ten minutes.

Carp in sour cream, cooked in a slow cooker

Ingredients:

A carcass weighing no more than a kilogram;

Large onion;

A clove of garlic;

Salt and pepper;

Bay leaf;

Fresh herbs;

Two tablespoons of vegetable oil;

Spices as desired;

A glass of sour cream.

Cooking method:

Cut the carp into fillets.

Rub the fish with spices, salt and pepper.

Chop the onion.

Chop the garlic.

Pour oil into the bowl and fry the vegetables for five minutes.

Place fillet on onion.

Continue cooking on the frying mode for another fifteen minutes.

Dilute the sour cream with half a glass of water or broth.

Pour sour cream sauce over the fish.

Place in bowl Bay leaf, chopped greens.

Cook on stewing mode for twenty minutes.

Carp in sour cream with tomatoes

Refreshing tomato sourness adds a special taste to sweetish meat river fish. Very tasty option carp in sour cream, cooked in the oven.

Ingredients:

Large carp carcass (from one and a half to two kilograms);

Five hundred grams of onions;

Four tomatoes;

A glass of sour cream;

A little vegetable oil;

Spices, salt and pepper.

Cooking method:

Rub the carp with salt.

Cut the onion into rings.

Heat a large frying pan and fry the fish in oil until crust forms.

Turn the carp over onto the second side and place onion rings on the sides of the fish.

Fry the onion with salt. Be sure to stir.

Place the carp in a heat-resistant dish along with the onion.

Cut the tomatoes into thin slices and place in the mold along the edges of the fish.

Pour sour cream over the carp.

Bake at 220 degrees for about an hour.

Carp in sour cream on a bed of vegetables

The national Czech recipe for carp in sour cream, cooked on a bed of vegetables, will appeal to lovers of proper healthy cooking.

Ingredients:

Large carp (two to three kilograms);

Three large onions;

Big carrot;

Half a kilo of sour cream;

A clove of garlic;

A bunch of dill;

Six potatoes;

Vegetable oil;

Rosemary or herbs with this spice.

Cooking method:

Rub the carcass with salt and seasonings, marinate for half an hour.

Finely chop the carrots and onions and simmer.

Boil the potatoes until half cooked, cool, and cut into slices.

Chop the greens, chop the garlic.

Prepare minced meat from onions, carrots, dill and garlic.

Stuff the fish with minced meat.

Cover a baking sheet with foil and grease with oil.

Lay out the potato bed, reserving some potatoes.

Place stuffed carp on top.

Coat the fish with sour cream.

Add the remaining potatoes and herbs.

Wrap in foil and place in the oven.

Bake for about an hour.

Unfold the foil and bake the carp until a crust forms for about fifteen minutes.

Carp in sour cream with potatoes and cheese

Great option a full dinner or lunch.

Ingredients:

The carp carcass is larger;

A kilogram of peeled potatoes;

Two hundred grams of semi-hard cheese;

The bulb is large;

Half a kilo of sour cream;

One hundred grams of butter;

Pepper, salt, seasonings.

Cooking method:

Make cuts on the top of the carcass.

Cut the potatoes into slices.

Chop the onion into rings.

Finely grate the cheese.

Melt the butter, pour into a saucepan.

Add half the cheese crumbles and sour cream to the butter.

On a greased baking sheet, make a bed of several onion rings.

Place the carp.

Coat the fish with sour cream and cheese sauce.

Place onion rings on top.

Place potatoes next to the fish.

Bake for forty to fifty minutes.

Ten minutes before the potatoes are ready, sprinkle the remaining cheese on the potatoes and bake until crispy.

Carp in sour cream stuffed with mushrooms

The incredible aroma of carp stuffed with mushrooms in sour cream is what guests who have tried this treat will be talking about for another week. They will definitely ask you for the recipe.

Ingredients:

Large carp carcass;

Two hundred grams of mushrooms, or regular champignons;

Large onion;

A glass of sour cream;

A little vegetable oil;

Fresh parsley;

Salt pepper;

Half a teaspoon of saffron powder.

Cooking method:

Rub the carp with salt.

Chop the mushrooms.

Cut the onion into half rings.

Fry onions and mushrooms for vegetable oil.

Stuff the fish with mushroom filling, securing the edges with toothpicks.

Mix sour cream with saffron.

Grease a baking sheet with oil and place the carp.

Pour sour cream generously over the fish.

Bake for about forty minutes.

When serving, sprinkle with finely chopped herbs.

Carp in sour cream, stewed in a cauldron

If you have a real cauldron on your farm, you can also cook wonderful carp in sour cream in it.

Ingredients:

One kilogram carp carcass;

Fifty grams of butter;

A glass of sour cream;

One medium carrot;

Large onion;

Pepper, salt;

Parsley, spices to taste.

Cooking method:

Cut the carrots into slices.

Chop the onion into rings.

Chop the parsley finely.

Cut the carp into pieces.

Place vegetables and herbs on the bottom of the cauldron.

Place the carp on top, add a glass of water, simmer for about ten minutes after boiling.

Add butter and sour cream to the cauldron and simmer covered over low heat for about an hour.

    You can only rinse the carp after gutting cold water. The meat will cook while warm.

    When buying fish, you need to choose a carcass with bright red gills, light, clean (not cloudy!) eyes, without mucus on the scales. These are all signs of fresh fish.

    Carp may smell faintly of mud. But Strong smell- evidence of stale goods, from which it is better to stay away.

    If the head of a carp is cut off, this is a reason to suspect the seller of dishonesty. It is almost impossible to determine the freshness of such fish.

In our family, everyone loves fish, cooked in any form. I especially like salted trout and home-cooked herring, and fried red sea bass . Lately I have been giving preference to cooking fish dishes in the oven. Fish baked in the oven is healthier, tasty and low in calories.

Recently I baked a small two-kilogram whole carp in foil with herbs. They devoured it in just one sitting. It turned out delicious. Moreover, if in small fish you have to pick out small bones, then in large fish there are no such bones, since they are quite large and can be easily removed. Therefore, today I bought carp, and not a small one, but 3 kilograms, or more precisely 3056 grams. They sold it at the market as 3 kg, I just checked it at home on an electronic scale. By the way, scales are simply irreplaceable in the kitchen, especially when preparing baked goods.

To prepare carp baked in the oven you will need:

Carp fish 3kg, one bunch of parsley, one bunch of celery, sour cream 450g, salt and pepper to taste.

Carp baked in the oven - preparation

Clean the carp, remove the entrails and cut the steaks into portions.

Chop parsley and celery.

Prepare a sauce for marinating fish by combining chopped herbs with sour cream, salt and pepper. Greens take away from fish unpleasant smell mud, which is usually present in most freshwater fish, and sour cream will improve the taste by giving the fish more piquancy.

Season the fish with the prepared sour cream sauce and stir. Marinate the carp in the sauce for 40 minutes, but after the first 20 minutes, the fish must be stirred again.

Place the marinated carp on a baking sheet and spread the remaining sour cream and herbs sauce on top.

Preheat the oven to 200 degrees and place the fish there. After 20 minutes, reduce the stove temperature to 150 degrees and continue baking the carp for about another 15-20 minutes.

The carp baked in the oven is ready. Arrange the steaks on plates, removing the remaining baked green sauce with sour cream, and serve. That's all. Bon appetit everyone and see you soon on the site

Viscose is perhaps the most mysterious of all materials: some consider viscose to be synthetic, others - a natural fabric.

And there are definitions that are even more incomprehensible: “the most natural material of all artificial" or "the most artificial of all natural."

For some, a label with the inscription “100% viscose” (or even worse, “100% rayon”) is a reason to hang the item away, for others, on the contrary, “wow, I’ll take it!” I have always belonged to the latter; I love viscose and feel great in it. I decided to reveal the secret of this material both for myself and for you.

Viscose fiber is neither synthetic nor a natural material. This is an artificially created fiber from natural raw materials - wood cellulose. Yes, from the same cellulose from which cellophane, paper and many other things are made.

What distinguishes viscose from synthetic fabrics is that synthetic fibers are formed from polymers that do not exist in nature, but are obtained by synthesis from natural low-molecular compounds.

Products from the processing of gas, oil and coal (benzene, phenol, ethylene, acetylene...) are used as feedstock for the production of synthetic fibers.

Viscose fibers differ from fibers of natural origin precisely in that the fiber itself is created artificially, i.e. It does not exist in nature, unlike cotton, wool, flax and silk.

2. James Perse, 100% viscose.

If we describe the process of creating viscose fiber in the words of a person far from chemistry, then this process looks something like this: first, cellulose is obtained from wood chips, then viscose is obtained from cellulose (viscose, by the way, is not fabric or thread, but a very viscous solution - from Late Lat. viscosus - viscous, sticky).

Afterwards, this solution is passed through a kind of attachment for a meat grinder (die) into an acid bath, where threads are formed, which then undergo the necessary processing.

In terms of its consumer characteristics, viscose is close to natural fabrics, and in some respects (hygroscopicity, intensity and color fastness) it even surpasses cotton.

Viscose fabric provides good air exchange, it is not hot in it, and it does not accumulate static electricity.

3. FreePeople, 100% viscose.

Among the disadvantages of viscose are its high wrinkleability, lower strength (compared to cotton), especially in wet, less wear resistance, as well as the ability to deform during washing and drying.

Therefore, products made from viscose require more careful handling than those made from cotton. As a rule, care requirements include washing in cold water by hand or on a delicate cycle without vigorous spinning and ironing at low temperature.

Viscose is often called rayon, because visually and tactilely viscose fabric resembles silk: it is just as light, translucent, shiny and drapes beautifully.

5. Vivienne Westwood Anglomania, 100% viscose.

However, manufacturers are prohibited from using the term “artificial silk,” so do not be afraid of being misled by unscrupulous sellers.

Particularly distrustful people can distinguish silk from viscose empirically, namely, set fire to several threads: the viscose will burn, leaving behind a handful of ash and the smell of burnt paper, and natural silk It decays, releasing the smell of burnt horn or wool; its caked lump can easily be rubbed with your fingers, like a coal.

6. Maison Martin Margiela, 95% viscose, 5% elastane.

Another word that can confuse an inexperienced buyer is "rayon". In fact, behind this “very synthetic” word lies the same viscose, only most likely of American or French origin.

7. FreePeople, 100% rayon.

8. Ann Demeulemeester Blanche, 100% rayon.

Also, you should not be scared by inscriptions on labels such as:

Lyocell (Tencel, other names are possible depending on the manufacturer). Lyocell is considered a form of viscose, differing in production features, qualities and price.

The technological process for producing lyocell is environmentally safer. In terms of characteristics, lyocell is better than ordinary viscose: its strength and elasticity in both dry and wet states is higher, and shrinkage during washing is less. One of the disadvantages is its high cost.

9. Cats by Tsumori Chisato, 100% Lyocell.

Modal is a type of viscose fabric usually made from beech wood. Often used in production bed linen and towels.

Cupro is also considered a type of viscose, but made using a copper-ammonia solution. Very beautiful thin cloth, looks and feels similar to silk. The characteristics are close to cotton.

10. Twenty8Twelve, 100% cupro.

Acetate differs from viscose in that it is produced not from pure cellulose, but from cellulose acetate. Unfortunately, I cannot clearly decipher the difference between cellulose and cellulose acetate for myself or you, but I know for sure that it is comfortable and beautiful fabric, similar to silk.

11. LANVIN, 53% acetate, 47% viscose.

12. LANVIN, 81% acetate, 19% silk.

I asked specialists who deal directly with different fabrics, how they feel about viscose.

Fashion designer Maria Dubinina (brand Maria Dubinina) said:

“Despite all its hygienic properties, similar to natural fibers(easily absorbs moisture, wrinkles), viscose is an artificial fiber obtained as a result of numerous processing of cellulose. But this is absolutely nothing to be afraid of. After all, it’s enough to compare your feelings in a viscose dress ( artificial fabric) and in a polyester dress ( synthetic material). In both cases, the fabrics are not natural.

But we feel better in viscose! The reason is that viscose is based on raw materials of natural origin (wood).

From my own work experience, I can say that I meet people with allergies to wool, but I have never met people with allergies to viscose. I love viscose for its hygienic properties, softness and plasticity. For the huge variety of prints on this fabric. For everyday wear, I consider viscose a good alternative to silk (which shrinks infinitely).”

“I started working with viscose not so long ago. Perhaps due to some mistrust of this material that many people experience. But now I’m very happy! The lightness of this fabric and the ability to find simply incredible colors are captivating. Of course, it requires good care: you need to maintain temperatures when washing and be careful with damp fabric, but we all know that when improper care Any material can be damaged.

The maximum similarity in characteristics with cotton is also good news, and if you find viscose good quality, then it may be even better than cotton.

The most important thing is that things made from viscose are very pleasant to the touch (one of the main characteristics that I pay attention to when looking for fabric) and the body feels comfortable in this material!”

VELVET: Yulia Petrunenko

Every self-respecting fashionista, when choosing a dress, first of all pays attention to what material it is made from. In the same way, every self-respecting housewife chooses materials for home textiles. When choosing clothes or textiles for the home, we pay attention not least to the fabric. Humanity is increasingly striving for healthy image life, naturalness, so we buy things that are more pleasant for our body, that do not harm our body. We often choose linen, cotton, silk, wool. Imagine our surprise when we read “viscose” on the label. Yes, viscose is a synthetic material that can replace natural fabrics not only in appearance, but also in their properties.

What is viscose?

Viscose emerged in the nineteenth century thanks to the fortitude of a French chemical engineer. Scientists have been trying for many years to make a material that would have natural properties and at the same time be durable. In 1884, Guillet de Chardonnay conducted a series of studies that led to the emergence of artificial material from natural raw materials.

This truly revolutionary invention makes it possible to use waste from the wood processing industry - sawdust - to produce universal material. The question arises, viscose material, what is it, a natural substance or synthetic?

Production technology

This material is made from wood based on cellulose. Wood sawdust turns into a liquid substance due to chemical reaction, in which they are cooked under high pressure for 24 hours in a solution of calcium hydrosulfite. Then they are pressed through special molds. Depending on the diameter of the holes, either threads or film are obtained. They are already used to create fabrics that are used for sewing clothes and home textiles.

Characteristics, properties and types of viscose

Modern industry produces technical and textile fibers from viscose. Depending on the method of obtaining the fiber, the properties and type of fabrics can be very different. Various additives can also affect the quality of the fabric. Therefore, a logical question arises: viscose material - what is it? Let's look at the main types of such fabrics.

  • 100% natural viscose- Very soft material, which can resemble cotton in quality, has increased hygroscopicity.
  • Cotton with viscose— Cotton is added to viscose fiber for strength. Because of this, the fabric can shrink by 16-18%. When wet, this fabric loses half its strength.
  • Viscose staple fiber- short fibers add greater elasticity to the fabric. Therefore, this material drapes beautifully and does not crumble so much. You can paint it not only in a monochrome color, but also apply a pattern to the surface.
  • Knitted viscose- the properties of this fabric allow these fibers to produce high-quality knitwear for the production of T-shirts, knitwear for children, sweaters, underwear. This is the kind of viscose that stretches.
  • Viscose elastane– in order to increase the elasticity of fabrics, elastane fibers are added to them small quantity: 5% spandex, 95% viscose. To check whether viscose stretches, you can try stretching your sports suit: the elasticity of the material helps create sportswear, different kinds knitted fabrics that do not interfere with the body and provide freedom of movement.
  • Oil fabric- V Lately very popular among producers and consumers. By adding polyester with viscose, the fabric is very soft, durable and pleasant to the body. Those with a good figure can easily choose this fabric for sewing tight-fitting evening dresses, flowing skirts, and flowing blouses.
  • Lining- viscose is the most suitable option for making a lining, since it does not deform during wear, absorbs moisture well, protects the upper material, and also provides a presentable appearance the inside of the product. Such fabric as lining is used for sewing outerwear and headdresses.
  • Quilted viscose - quilts, home textiles, patchwork products made from quilted viscose are incredibly popular today. Last fashion trend offers us quilted dresses, jackets, coats, body shirts that not only look beautiful, but are also very warm and comfortable to wear.

Viscose material: advantages

  • Viscose is much lighter than cotton and wool.
  • The fabric drapes well and is soft.
  • Unlike other materials, it can be used for both summer and outdoor use. winter season. It is warm in winter and quite cool in summer.
  • The hygroscopicity of viscose is twice that of cotton.
  • Viscose is similar to cotton in breathability. In clothes made from this material, the body breathes, there is no “steam bath effect”.
  • Viscose is hypoallergenic.
  • Static electricity does not accumulate with viscose wear.
  • Viscose meets high hygienic requirements.
  • When dry, viscose is very durable.
  • The fiber production technology allows it to be dyed in various colors by injecting the dye directly onto the fiber. This prevents rapid fading.
  • Products made from this fabric do not fade.
  • After washing, viscose products dry very quickly.
  • Compared to other fabrics, such as natural silk, viscose is an affordable and inexpensive material.

Disadvantages of fabric

  • Viscose without additives, in pure form, is very tightly tightened, so the products may become deformed.
  • Viscose can cause significant shrinkage when washed.
  • 100% viscose material crumbles a lot; additional processing is required for products.

Care of viscose fabric

Based on the above, it is necessary to properly care for products made from such fabric:

  1. Clothes made from viscose require a delicate wash cycle.
  2. The water during washing and rinsing should have a temperature of no more than 30-40 degrees.
  3. Powders should be selected without phosphate. And it's best to use liquid products for washing.
  4. Do not use the hard spin setting at high speed because wet fabric is not durable.
  5. It is better to dry the products horizontally, spread out on terry towel or a sheet. Drying is best done away from heating appliances.
  6. Before ironing a product made from this material, you need to turn it inside out. Adjust the temperature of the iron to the “silk” setting. Do not use steam treatment as it will permanently damage the product.

We hope that our tips will help you distinguish viscose from other materials and choose fabric the desired type depending on its characteristics.