Monthly Archives: March 2017

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How is useful steamed food

Do you think the food is steamed, fresh and tasteless? You just do not know how to cook it. How? We will tell.

The temperature at which food is cooked for steam, reaches 115-120 C, so this way you will not cook eggs, mushrooms, chickpeas and other legumes. These products require a higher temperature regime. Cereals and pasta, too, is better simply to cook. But manty, dumplings and vareniki for a couple will turn out juicy and not watery. Steaming is ideal for cooking meat, fish, poultry, fruit and vegetables. Moreover, such food has a number of advantages.

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The benefits of steaming food:
+ Maximum vitamins and trace elements are retained. The steam method of cooking is the most sparing, with it only 15-30% of useful substances are lost, and in some products – up to 40%. While in cooking and frying – 70%, and sometimes 90%. Some vitamins from the influence of high temperatures with traditional cooking methods are completely destroyed.
+ Natural characteristics of products are preserved: color, smell and taste.
+ Sunflower oil and other fats are not required. Due to the fact that the dishes, in which the products are directly prepared, do not come into contact with the hot plate, the products do not burn in it.
+ Food, steamed, less caloric, which helps to lose weight. Again, this is due to the fact that you do not add oil when cooking.
+ Clean dishes and furniture, without greasy plaque. And again, thanks to the fact that you do not use oil.
+ You do not need to constantly monitor, stir and turn food while cooking. It’s enough just to place the cut products in the steamer and note the time through which you need to get the finished dish.
+ Your time is saved. Plus, a modern steamer is that you can cook 2-3 dishes at a time (depending on the number of bowls).

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Secrets of cooking dishes for a couple:
+ Do not chop the products finely, then the food will not turn out to be mushy. However, the sliced products must be the same size.
+ Loose foods in a bowl or other container, in which you will cook, so that the steam can easily circulate between the pieces.
+ If you have not previously tried dishes cooked for a couple, most likely, they seem tasteless to you. In fact, we are so used to harmful fried crusts that we no longer enjoy the delicious and healthy food. But here there are some nuances, for example, cook not for a couple of water, but for a couple of broth. Also, the products can be marinated in spices before cooking. Special gourmets can prepare marinade from wine and citrus.
+ Considering that steamed products retain their natural taste, color and smell, all perversions will also be preserved. Therefore, choose for the future dishes only whole and fresh products.
+ If several dishes are cooked at once, foods that allocate a lot of juice should be put in the lowest bowl, so that the juice does not drain over the remaining dishes, but gets directly into the water. Because Steam rises, the maximum temperature will be where the upper bowl is located, it is advisable to put in the lower bowl what is prepared quickly, and to the upper one – that requires more time for cooking.
+ Keep in mind that the dishes that are cooked at the same time, mutually exchange smells.
+ The earlier you go to healthy food, the better it will be for your health and figure. If you do not cook yet because you do not have a steamer, do not despair, you can replace it with items of kitchen utensils that can be found in every house.

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What can I use instead of a modern steamer?
1. Healthy food can be cooked in a saucepan with a colander. Pour the water into the pan, but that it does not get to the colander. Place a colander over the water. The colander should fit tightly into the pan. Gaps between it and the walls of the pan should not be. Place the chopped food in a colander and cover it tightly. In order that there are no gaps in the structure, put a towel around the perimeter.

2. If you do not have a colander, replace it with a clean cotton cloth. Pull it to the top of the pan (without water), fixing the edges with a rope. Pour the water into the pan through the cloth. Under the weight of water, the fabric will hang a little. It should be so. In the resulting recess, put the food for cooking and cover with a lid. Remember that water is needed so much that it does not touch the tissue with food. To do this, measure first how much water you need for it to occupy 1⁄4 of the pan.

OLYMPUS DIGITAL CAMERA

OLYMPUS DIGITAL CAMERA

Undoubtedly, steamed food is useful. Even considering the fact that only high-quality and fresh products need to be used for cooking, it already makes choosing food more selectively. Therefore, enough to pull with proper nutrition and think up excuses. Do not be frightened by the transition period, when food seems tasteless and monotonous. When your receptors are cleared, you will discover a new rich taste of foods.

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The most dangerous food in the world

Let’s see what kind of food can bring death right at the dinner table. Can you poke a fork stirring something lying in your plate? And when is it worth writing a will after a hearty dinner? The most dangerous food in the world Agree, you need to have a lot of courage to venture to try some products. “Seasoning” in the form of adrenaline makes their taste even more refined and attractive. But with health jokes are bad, and the body can not always withstand our gastronomic experiments.

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The most often from dangerous food suffer tourists. The sense of novelty, the desire for adventure pushes them to risky deeds. And one of them can become a completely ordinary trip to a nearby restaurant. Dangerous exotic dishes Going to an unfamiliar country, you need to first examine what foods are common there. Particular attention must be paid to visiting places like China, Japan and some African countries. What the indigenous people can eat, many of us did not even dream of. For example, in China you can easily taste poisonous scorpions, bumblebees, wasps strung on a wooden skewer in the form of a shish kebab. The fact is that among these insects, only females are usually poisonous. But will an ordinary tourist be able to possess so much knowledge of entomology as to distinguish them?

Also in China and Japan are widely distributed dishes from poisonous marine life. The most famous, perhaps, is the fugu fish. In order to be allowed to cook this delicacy, the chefs undergo serious training. Of course, even one of their embarrassing movements can cost the death of someone who has decided to try this dangerous food.

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A similar poison is also found in the giant jellyfish that is also used for food in these countries. Parts of the body of a poisonous bull frog can be found in plates of Namibians. Even the frog paws loved by the French, which, by the way, are already sold in our supermarkets, are taken from amphibians, whose skin and insides contain a rather dangerous toxin. The plants were also on the dangerous list. Only in Jamaica do they eat aka fruit, which is poisonous before it ripens or until it is boiled in water. In Africa, flour is produced from the root of cassava. Other parts of the plant contain a large amount of prussic acid, and if they get into the flour, they can lead to death.

But it is not only the poison that can harm a person. In Korea and Japan, exotic lovers can taste a real octopus. And it is difficult to call this dish, since it is served live. Meat of an octopus is not dangerous to health, but, nevertheless, more than 9,000 people die each year, suppressed by wriggling tentacles. Remaining alive, the tentacles stick to the esophagus and nasopharynx, blocking the access of air. The most dangerous dish However, the most dangerous product that you can try is Kasu Marz, in translation – “rotten cheese”. This traditional Sardinian cheese has been spread among shepherds since time immemorial. It is distinguished by its unique aroma and strength, and all because of the fact that the real larvae of flies live in this cheese. Cheese is made from sheep’s milk, and then is exposed to open air. Cheese flies do not refuse such a treat, and gladly put their eggs inside the cheese heads.

Some gourmets prefer to eat Kasu marz along with the larvae, despite the fact that they can jump out of the cheese to a height of up to 15 cm. The main thing, as true connoisseurs of such delicacy say – are to protect your eyes. The strength of the jump is so great that if you cover the cheese with thick paper, then the grubs smash into it. But you can easily get rid of them by tightly closing the cheese with a plastic bag. From lack of air, the larvae leave their homes and release the coveted delicacy for you. To try Kasu the marz or not, everyone will decide for himself. But it should be noted that this cheese is currently banned for sale by the European Union. Scientists believe that eating it can cause some diseases, such as allergies and poisoning. Larvae of cheese flies are not the most useful bio-additive to your dinner. If they survive in your stomach, they can easily drill through the thin walls of the intestine through and through. And this is fraught with very serious problems.

In Sardinia, this cheese is considered a very powerful aphrodisiac. And although it can not be officially sold, many shepherds make Kasu marz by handicraft method. In addition to constant demand among desperate tourists, cheese is also popular in various kinds of celebrations, weddings and birthdays. Opinions about the taste of this cheese are directly opposite. Someone can not live without it, but to someone its aroma will seem too saturated. In the taste of cheese there is also quite a bitterness. So the product is definitely an amateur.

The most dangerous food Tell about the strange, and sometimes very dangerous for health and life food can be very long. Sometimes people eat foods that can shock, cause disgust and a temporary lack of appetite. Stewed Asian bats; Dead gulls, aged in the earth for about three years in the seal skin; Cooked duck eggs with a fully formed chick; Tea, the use of which dries the body to the state of the mummy. You can continue indefinitely.

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But do not forget that the food habitual for us can contain harmful substances. So, especially dangerous food for our compatriots are mushrooms. Many people without special fears collect and consume this delicious product. But even a part of the poisonous mushroom that has got into the dish will make it at least inedible. Poisoning by mushrooms can be so serious that you can not wait to get help from doctors. Also, the insides of animals are also a sufficient hazard, especially if they are poorly processed. A number of fatal infections from parasites after ingestion of ovots and heads of sheep prompted some provisions to prohibit their use. The food that is no less dangerous to humans is the so-called unhealthy food. She can kill for years slowly, but surely. Overcooked, fatty foods, fast food, preservatives, excessive consumption of salt and sugar. All this threatens your body by the fact that you will have to visit a doctor more often than you would like to get old (in case it comes).

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As you can see, you do not need to go far to enjoy the tickling sense of danger. Choose whether it is worth quenching curiosity and hunger for the fact that you will have a bunch of problems for life. And be sure to study the contents of your plate, because even Hippocrates said “We are what we eat”. Indeed, any food can become dangerous if a person can not stop.

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How food determines our life

Indeed, much in the modern world we take for granted, losing sight of the basic mechanisms that govern our lives. Day after day, we perform the same rituals related to food, not noticing their influence on us as citizens. For example, takeaway food existed 5000 years before us on the streets of Ur and Uruk – the oldest cities on Earth. Markets, shops and cafes form the urban space in which we exist.

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We treat food easily, without caring how many thousands of miles by sea or air overcame one or another food product, how many dozens of hands touched it, while in the pre-industrial era, the townspeople knew everything about food.

“The roads were packed with carts and wagons with grain and vegetables, river and sea ports – cargo ships and fishing boats, cows, pigs and chickens roamed the streets and courtyards.The resident of such a city could not not know where the food comes from: she was around, Grunted, smelled, was tangled underfoot. ”
Once to eat meat for dinner was a luxury. 12,000 years ago the glaciers retreated to the north. Migration of large animals and population growth forced people to change their eating habits from a meat ration to a cereal.

“The grain freed man, but at the same time, his cultivation condemned people to a life full of unremitting works that were regarded as a divine punishment.”
The village and the city had an equal status, since the townspeople understood perfectly who was feeding them. Such zones as fields and vineyards, were honored on a par with urban streets and buildings. Respect was expressed in the way the place was chosen for the founding of the city, in a series of rituals and rituals, in sacrifices. The fruitfulness of the earth was not something taken for granted. It had to be earned.

Think of miniatures from the magnificent Duke of Berry (a series of miniatures on the theme of “The Seasons”, whose authors are the Brethren of Limburg). Respect and love for agriculture have been preserved in the Middle Ages.

Such an attitude towards agriculture could not but arouse respect and honor to the Earth in general, to the one who owns it. Carolyn Steel paints pictures of feudal England. Why did feudalism collapse? No, not because of numerous uprisings of peasants, but because of inefficiency. With such a system of land ownership, it proved impossible to develop large cities.

When did the cities become associated with the life of the “civilized”, and the villages, on the contrary, with the life of the “primitive”? This trend was observed in England in the era of the Tudors, when secular life began to focus primarily in the city. There was some disregard for rural life, with its barbaric and rude activities, but as the cities grew and became contaminated, the attitude towards them changed for the worse. This is evidenced by the speech of Bishop of Worcester (1548):
“If the ploughmen in the village were as careless about their duties as the prelates, we all would very soon starve to death.”
The more luxuriant the cities became, the more suspicious the rural population became, which supplied these cities with food. Let’s recall the excerpt from the story of Jack London “Strength of the Strong”:

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“The time will come,” he said, wiping his fingers on his hip, “when the fools are gone, and the others go ahead.” Nobody will fight with each other. “People will forget about the soldiers and guards on the walls, they will destroy the predators, and on the slopes of the hills As predicted by the Hairy, flocks of sheep will graze, and in the mountain valleys they will begin to grow corn and root crops.All people will be brothers, and there will be no lethargy to feed”.
So, the sprawl of cities and industrialization lead to a division between the village and the city, between producers and consumers, between natural food and food, which gets to us on the table.

“The habit of half-finished products is reflected not only in our health … If a person does not cook, he does not go to the local store for groceries, does not understand where the food comes from, does not control what gets into his body, does not know how his diet affects the food Ecology of the planet. ”
Nutrition is a culture and some degree of responsibility, and not blind absorption of food, primitive satisfaction of primary needs. On the example of his parents, Steele shows that events such as the Second World War gave people useful knowledge: at which season these or those vegetables are ripening, what to do with goose guts and how to determine the ripeness of fruit and the freshness of meat.

“I, like many people of my age, feel that the parental fear of throwing and spoiling food has been partly transferred to me.”
In the chapter “Garbage trophies,” Steele describes a modern still life: “beautiful but uneaten peaches and trash cans full of perfectly fit food: something is wrong in the realm of modern gastronomy.”

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However, there is a way out! Steele encourages everyone to start small. Steele says that, firstly, we need to tie the beans on our plate with the person who raised it somewhere, the chicken in the sandwich with the live bird, and the taste, consistency and color of the food – with the weather and season. Secondly, we must overcome the fear of the village as something gross and barbarous.

“Food is a messenger of the village, a living part of the area where it is grown, so feed on what’s grown recently and nearby is not only advisable in the ecological plan, but also much nicer … Among the best dishes in the world are those that the Italians refer to la cucina Povera, – “eating poor people.” They are unusually tasty due to their simplicity and the fact that they are prepared from local seasonal products. ”
These and many other solutions are reported by Steele in his book on humanity and its changing eating habits, as if telling us that it is never too late to change and become better by starting, for example, with food.

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Why is the meal on the airplane unpalatable?

The more they flew, the thicker they became

In the 1940s, people began to get used to planes. But they did not cease to be afraid of them. Observations of marketers led to a new round of development of air gastronomy. They noticed that after eating people behave more calmly, become friendly and no longer so furiously cling to the seats.

In favor of delicious dinners played another important fact. Under the law, at that time, air carriers could not attract customers either by discounts, or by an understated ticket price. The lever of pressure on the customer, became food.

So, the airlines started their gastronomic competition, which lasted until 1978, until the laws were changed.

And if before 1978, food in business and economic classes was equally good, then after, the situation radically changed. Every air carrier wanted to save money. Since that time an interesting fact foodhas remained. American Airlines removed olives from its dinners, and saved $ 40,000. Just imagine how much you could save on other components!

But, if you think that this is the reason for the tasteless food that is served in the aircraft now, you are mistaken.

Mmmm, eating on the plane. Who does not want to eat a thin salad “Iceberg” of three leaves, a tough chicken with a handful of sluggish vegetables and that last attempt at salvation – a bun? As easily as we complain about airplane food (and compensate for the shortcomings with excess salt and pepper …), science has determined that our biology plays its role in a not-so-successful culinary equation.

Crew – separately, passengers – separately

For the pilots are prepared specifically. It is important that the “helmsman” of the aircraft eat a different meal. This is done for security reasons. Each toucher is signed. And if someone becomes ill, it will be possible to immediately discover an enemy dinner.

But that’s not all. In the ration of pilots, products from the risk zone are excluded. For example, eggs, not pasteurized dairy products … But this is only in flight. And on the Earth pilots eat whatever they think is right.

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Under pressure.

Eating is a multi-sensory experience. Take a piece of food into your mouth, and the olfactory system will work in unison with the taste cells and receptors before you experience the world of tastes: salty and sweet, spicy and spicy.

But when one feeling does not work, the others also suffer.

Let’s face it, our senses simply were not created to function at an altitude of 9,144 m or more. Today airplanes fly at an altitude of about 10 668 m. At the same time, in the cabin itself the pressure is up to 1828-2438 m, which, although much less, is still sufficient to dull the sense of smell and taste. Combine the height with a lack of moisture – and your senses are completely destroyed.

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Dryness breaks the sense of smell. In the cabin air is pumping air when the degree of humidity hangs below 20% (for reference, you have an average of 35-40% at home). As a result of the height and desolate dryness, your taste cells are in mild shock, reacting almost as much as with a cold or sinusitis. While the susceptibility to sour, bitter, sharp does not undergo a strong change, the ability to distinguish between sweet and salted is reduced by 30%, and therefore the food becomes super-fresh.

The noise of the engine is serious.

Recent studies have shown that a noisy environment can also dull susceptibility to sweet taste and strengthen to spice by 15%. While people on the plane are mostly quiet, except for the rarely crying child or chatterbox who has drunk too many glasses of wine, engine sound and normal white noise can greatly affect your taste.

Yes, the food is still not perfect.

Okay, so we can (and certainly will) lay part of the blame on the food itself.

Food for airplanes is mass produced on the ground, is subjected to shock freezing (cooled to the level of antibacterial medium), placed on the aircraft and then heated in a convection oven.

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From the point of view of logistics, this process is a necessary evil (for one flight hundreds of dishes are prepared), but it is clear that it is not entirely suitable for maintaining any resemblance to a flavor and aromatic bouquet.

So, until the new school of cooking for the Samovites (and the food will be available for the economy class) is on its feet, we are in the ardent waiting for our next earthly dinner. In the meantime, you can watch movies on the road to get a little distracted.