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среда, 5 декабря 2018 г.

Useful properties of ostrich eggs

Useful properties of ostrich eggs

Over the past few years, ostrich eggs have become in demand among the population of Eurasia and America. Some people eat them to be fashionable, and others eat them because of their useful properties. You can buy such a delicacy on special ostrich farms, the number of which grows over the years in almost every city in Europe and Asia. This is what my blog is about today.

Only unfertilized eggs are used for food. Ostriches, as a rule, lay eggs in the warm season, so in winter this delicacy is almost impossible to purchase.

Ostrich eggs have an average weight of 1 to 1.5 kg, which is 30-35 times more than the usual chicken egg. The color of the shell depends on the breed of the bird and varies from pinkish-yellow (in Nanda ostriches) to black-green (in Emus ostriches). The protein has a transparent color, similar to that of other birds, and the yolk is a much richer, brighter yellow.

Like any other eggs, ostrich eggs are rich in protein and fats, which are primarily involved in the building of cells in any organ of the human body. Unlike normal chicken eggs, ostrich eggs are completely devoid of harmful substances, because ostriches are fed with high-quality food and they will not consume contaminated food. A 1600 g egg contains 1 kg of protein and 330 g of fat. One adult person for consumption of the daily rate of the main food components needs 100 g of such eggs.

In addition to the main organic substances, ostrich eggs contain vitamins and minerals. Thus, the average vitamin A content in 1g of an egg is 19 μg, vitamin E – 115-117 μg, vitamin B2 – 2 μg. This is almost 2 times higher than in chicken eggs. Also, ostrich embryos contain potassium (0.5–1 mg per 100 g), phosphorus (1 mg per 100 g), sodium (3 mg per 100 g) and calcium (1.5 mg per 100 g). The calorie content of these eggs is 120-160 kcal per 100g of product, which allows them to be used in various weight-loss programs too.

Ostrich eggs, in addition to their nutritional values, are used as a form of treatment and prevention of certain pathological conditions. Thus, in the cardiovascular system, the positive effect of ostrich eggs is found in the prevention of heart attacks, heart failure, angina pectoris and arrhythmia, atherosclerosis and varicose veins. Ostrich eggs help also to go through the rehabilitation period after the heart attack.

Ostrich eggs are recommended for people with excess weight. Products made from the protein and yolk of this bird allow you to lose weight and keep it off even when the diet is over.

Also, ostrich eggs cleanse the intestines and human blood from toxins and free radicals.

Everything you need to know about the legendary French cheese, Brie

Among all the variety of dairy products cheeses are very popular: they are nutritious, good on the holiday table and for our daily diet. Cheese recipes are varied, as cheese is present in most cuisines of the world, and each nation develops its own cooking options using this product.

Brie cheese is the gastronomic pride of France. This is what my blog post is about today.

Some love it, others are confused by the presence of mold. Domestic manufacturers master the secrets of brie production quite successfully. To part with doubts about this product, you need to get to know it better.

General information:

Brie – a variety of soft cheese covered with white mold, originally from France. Brie – the name of the French region near Paris, where for the first time the production of this delicacy began.

Appearance:

Traditionally, the head of brie cheese is a circle with a diameter of up to 60cm and a height of up to 5 cm. Today, manufacturers also produce brie batch weights of 120, 125, and 150g.

The surface of a high-quality cheese is evenly covered with snow-white mold. It has a velvety, tender to the touch texture. On the surface, there may be yellow or reddish streaks.

Under the mold layer, there is a creamy milky mass with a white or yellowish tint, which seems to be liquid towards the center of the head but does not spread. The internal consistency of the cheese changes as it ripens: from elastic and hard to soft.

Flavor characteristics:

Cheese is a living product and its taste changes as it matures. Keep in mind that the shelf life of French cheese is about 30-35 days.

The taste of a young batch (up to 10 days matured) is gentle, salty milk, not sharp. Starting acquaintance with a French delicacy is best with a young cheese.

More mature products acquire a sharp, bitter taste, which is often called ammonia. The lower the cheese head, the sharper it is. Over-grown brie has a poisonous ammonia smell and is not to be consumed.

Nutritional properties of cheese (per 100 g of product):

Calorie content – from 290 to 350 Kcal.
Fat –28
Carbohydrates – 0.5 g.

Composition and production technology:

For the preparation of brie, cow’s milk, salt, rennet milk-clotting enzyme, and mold bacteria are used. The classic formula uses fresh milk, but modern manufacturers often use pasteurized milk for safety.

Brie preparation steps:

1. Milk is heated to 38°C, after which a clotting enzyme is added.
2. Wait about 2 hours. An important secret of mastery: high-quality serum removal.
3. The heads of the cheese are left to ripen for 7 days, during which they are methodically turned over.
4. After a week, the cheese is covered with bacterial spores. They grow and form a layer of velvety mold, which is responsible for the unique taste and nutritional benefits of brie.
5. Maturation lasts for 30 days, during which the texture and taste change.
Making brie does not depend on the season and is carried out manually.

History of this delicacy:

Brie is one of the oldest varieties of cheese. There is a version of the origin of the delicious French cheese with mold.

The milk of French breeds of cows has traditionally been distinguished by high quality and fat content, to a large extent contributed to the very favorable climatic conditions of the country. Peasants traded in fresh produce, while products from it were considered secondary and were used by the common people for food.

When the technologies for the production of butter and cheese remained at the initial stage of development, both products hardly differed from each other and periodically molded. Over time, the side effects of milk production were not only accustomed to but also appreciated the taste and benefits of mold. The solution of mold fungi began to be applied to the cheese blanks purposefully.

Some historical facts:

In 744 we find the first written mention of the delicacy.

In the late 8th century – cheese is delivered to the court of Emperor Charlemagne. Brie is a luxury product for the highest strata of French society.

1791 – In the midst of the Great French Revolution, the overthrown King Louis XVI tries to flee the country. Unable to resist the strong temptation to eat brie cheese, he stops in Varenna near the town of Mo – the center of production of the best cheese. In passing, the hated monarch was spotted and Louis appeared before the court of revolution and was soon executed.

All about eggplant (aubergines)

Eggplant is the king of the garden. This vegetable has purple-black color with a glossy shine and a cap that looks like a crown, so it really does look like a king. And even the royal family will appreciate its taste! Delicious Parma-style eggplants, stuffed or fried – these vegetables will always make a splash on the table. This is what my blog is about today.

Start growing eggplants:

Eggplant has been around for a long time. They came from India, but they were also eaten in Arabia, where sheikhs and shahs highly valued them. The Arabs introduced them to the people of Spain, who later brought them to this country, and by 1806 they grew both purple and white varieties.

One of the earliest references to eggplant is in a Chinese book from the fifth century. It seems that Chinese women considered it very fashionable to paint their teeth with black eggplant dye. Then they polished their teeth until they began to shine like metal.

But eggplant as a food or fashion accessory was not popular everywhere. In Europe, in the 15th and 16th centuries, eggplants were called “insane apples” because it was believed that eating them made a person crazy. Even when this fear began to fade, the Europeans still refused to eat eggplants, as they considered them poisonous. The eggplant is a member of the Solanaceae family, as are tomatoes, potatoes, tobacco, and belladonna. Eye drops obtained from belladonna (also called the deadly nightshade) were used by fashionable women to visually enlarge the eyes. From time to time someone who used the belladonna died from the effects of poisoning. Not surprisingly, by associating eggplants with deadly nightshade, people avoided eating them.

Other interesting names for eggplants include love apple, guinea pumpkin, oat beans, pea apple, cuckummer and terong. Even more impressive are such epithets like the “apple of Sodom” and “the apple of the Jew.” Few products can boast such a variety of names.

Interesting facts about eggplant:

A very old legend about Middle Eastern or Turkish origins of eggplants tells of an imam (a Muslim priest) who married a woman whose rich father earned money as an olive oil dealer. The young bride’s dowry was 12 barrels of olive oil. For 12 nights, the Imam’s wife served her husband a dish of delicious eggplant cooked in olive oil, but on the thirteenth night, this tasty vegetable was not on the plate. Imam was curious why this happened. When his wife told him that she had run out of olive oil, the imam just fainted. From now on, the stuffed eggplant dish, seasoned with onions, tomatoes and olive oil, began to be called “Imam Baldi,” which means “priest’s swoon”. In another version of this story, the imam was so overwhelmed by the extraordinary aroma of eggplant that he lost consciousness.

Since eggplant is an integral part of Turkish cuisine, it can appear in almost any dish. One of the foreign guests of Turkey once asked at the end of the meal: “Can I just have plain water, without eggplants, please”.

Soy – a natural and affordable nutritional product from the twenty-first century

Soy – a natural and affordable nutritional product from the twenty-first century

Soy is a real wonder food that is cheap compared to other mass food products in the twenty-first century. It is a nutritious source of protein and more. This is what my post is about today.

The best-selling food in the world is soy in one form or another. However, why is everyone so afraid of this word? Is it worth being afraid of?

Soy is a natural product and you should not be afraid of soy. For example, for more than two thousand years it has been the basis of Chinese cuisine.

Fresh or frozen soybeans are good to boil or can be steamed as a side dish. It can also be added to soups. It is proven that the constant consumption of soybeans reduces the risk of developing cardiovascular diseases (and significantly).

Soy is often included in the so-called Asian diets. Soybean can even protect against osteoporosis. Soy has great advantages – it protects against colon cancer and breast cancer.

Soybeans are available in dried, canned and frozen form. Soybean milk, soybean powder, soy protein and soybean flour are all in great demand. This product contains a lot of nutrients, as a result doctors recommend including soy in the diet.

Useful properties of soybeans:

1. Soy contains proteins and estrogens – they help the heart and create resistance to cancer.

2. For people with high cholesterol levels, adding soy is mandatory. Soy reduces the so-called bad cholesterol and increases the values of good cholesterol.

3. For those people who have normal or borderline cholesterol (approximately 200), soy helps with cholesterol reduction.

4. Soybean when replacing animal protein in food can prevent clogged arteries.

5. Soy contains vegetable estrogens called isoflavones.