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среда, 5 декабря 2018 г.

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

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”.

Saffron and its use in cooking

All about saffron

Today in home cooking there is a large number of different spices and seasonings that can be added to dishes. However, a spice like saffron isn’t always found in every kitchen. The reason for this is the high price of saffron, as it is considered to be one of the rarest spices. This is what my blog post is about today.

Saffron plant:

Saffron, or crocus, as it is called in ornamental plant cultivation, is a perennial plant of the Iris family, a bulbous species. The plant reaches a height of 25 cm and has narrow linear leaves that appear during the flowering period. The flowers of this plant are large and purple (sometimes yellow or white). On one corm up to three flowers can form. The tubers themselves are rounded and slightly flattened. A crocus plantation blooms for 10-14 days, while a single flower bloom takes 1-2 days. After flowering, triangular shaped fruits are formed from the flower. Saffron seeds are not formed.

The history of saffron:

The first crocus records are found in the Noisean cuneiform and date back to 3000 years BC. For the first time, the people of Mesopotamia, an ancient state located between the Tigris and Euphrates rivers, began to eat saffron. In ancient Roman civilization, aromatic oils and fragrant water were made of it, which was sprayed into their homes and clothes. Cleopatra loved to take saffron baths. Also, the Egyptians learned to use crocus for embalming. During the Crusades, saffron was introduced to Europe. Spain became the first country in which saffron was grown on plantations.

Saffron production:

The production of saffron is very labor-intensive, requiring mostly manual labor. To collect one kilogram of spices, you need to process a plantation with 200,000 plants. The main producer of saffron is Iran. There are also crocus plantations in Greece, Spain, France, England and in the state of Pennsylvania USA. The plant grows well in loamy soils. If you plant an onion in May, it will be possible to harvest it in November. The flower stamens are picked (usually three in each flower(, then the gathered stigmas are dried under the sun.

Champignons and weight loss: nutritionists’ opinions and recommendations

Champignons have long been attributed as popular products and indispensable ingredients in a variety of dishes. However, it makes sense to ask the question: how appropriate are these mushrooms for diet programs? Their qualities, which make it possible to quickly cope with the feeling of hunger, make it possible to judge mushrooms as diet foods. This is confirmed by other properties. This is what my post is about today.

Champignons are rich in valuable components for the body. First of all, we are talking about vitamins. This applies to ascorbic acid, vitamins Bs, as well as fat-soluble cholecalciferol and ergocalciferol (vitamins from group D). In addition, a large number of fatty acids and a modest content of carbohydrate components in the composition of mushrooms complement their beneficial properties.

Mineral substances, as well as compounds on the basis of which proteins are formed, are also an important component of these fungi. Mushrooms also have a fairly large amount of phosphorus compounds, and this, in turn, gives them the qualities that seafood also has.

Since champignons contain vegetable protein, it is justifiable to include such mushrooms in weight-loss programs for vegetarians too. As a result, the muscles and their tone will receive proper support. This protein serves as a substitute for the proteins that make up meat products.

The content of sugary components in mushrooms is extremely small. As a result – a short list of contraindications to the use of these mushrooms for dietary purposes can be found. Moreover, they can be included in diabetic’s diets too.

Champignons have a beneficial effect on the hair and skin. Thanks to them, skin conditions can often be reduced and the skin’s appearance and color improve. In addition, vitamin B9, a component of mushrooms (also called folic acid), provides powerful support to the immune system and the functioning of the circulatory system, as well as the normalization of hormonal metabolism in women.

Being a low-calorie product, champignons are actively used in the development of diet menus. 100 grams of mushrooms account for about 30 kcal, which is a beneficial effect on the figure. Specially developed weight-loss programs with the participation of these mushrooms, include fasting. A significant share in the composition of mushrooms is water. This figure is close to 85%.

Based on a number of studies, it was found that if you replace a traditional menu with a small portion of mushrooms (it is about 160 grams), then in 30 days you can lose 2-3 kilograms of excess weight. You should not be embarrassed by such a modest portion in volume, since these mushrooms do an excellent job with the feeling of hunger and provide a steady sense of satiety.

The filling feeling that comes from eating mushrooms is achieved thanks to the fiberous nature of the vegetable. In addition, these components contribute to the normalization of metabolic processes. Additionally, energy metabolism is also activated, and the body will not face the problem of the lack of substances required for its vital activity.

As champignons combine well with other foods, they weigh in favor of the inclusion of mushrooms in diets aimed at losing weight. Mushrooms can be found in almost any grocery store, and their cost does not destroy the budget.

As a rule, mushrooms contribute to improving the taste of dishes. Cooking these mushrooms is easy enough, you do not need special skills.

As for the choice of which type of champignons is best for dieting, the prevailing opinion is that it is best to use fresh mushrooms. This conclusion was made by experts who analyzed feedback from people who have tried this weight loss program. However, this condition is not mandatory and strict. You can make a choice to use the frozen version, or use dried mushrooms in cooking. The only disadvantage with this approach would be the loss of flavor, however, the mushroom’s valuable components will remain.

Food from the microwave. Are microwave ovens dangerous? What is a microwave and when was it invented?

Food from the microwave. Are microwave ovens dangerous? What is a microwave and when was it invented?

Microwave ovens have taken a strong position in our kitchens. They significantly speed up the preparation and heating of food. Together with the undeniable merits of microwaves, their harmful effects on humans are also discussed. This is what my post is about today.

The history of microwave ovens

The very first patent for a microwave was issued back in 1946 in the USA. The world’s first microwave oven Radarange was released in 1947 by Raytheon and was not designed for cooking, but for the quick defrosting of food.

The installation was used only in the military. The size of the system was impressive – about the height of a person.

The mass of the furnace reached 340 kilograms. The initial power was 3 kW. The installation went to the serial production only in 1949. The official price in 1949 was $3,000.

How does a microwave work?

In order to warm up food, high-power electromagnetic waves are used in a microwave oven. They act on water molecules, penetrating into the structure of the products. Molecules start to move around the electromagnetic field and a friction effect is created, which causes the temperature of the food to rise. The whole process is carried out from the inside and takes only a few seconds, unlike usual ovens.

Is it more harmful or beneficial?

When food is heated in a microwave, its molecules move at a breakneck pace. Because of this, the integrity of the structure suffers. There is a deformation of the molecules and the disintegration of their shell. And at the output we get a product with a completely different molecular structure.

This is a scientific rationale for the harmful effect of a microwave oven on human health. Here are several factors that, according to experts, make the use of the microwave dangerous for humans:

– changes in the structure of food and as a result, that the food is more difficult to digest;
– the release of harmful carcinogens that increase the risk of cancer;
– the human body does not absorb the vitamins and mineral substances changed under the influence of electromagnetic waves;
– radiation can penetrate through the walls of the microwave oven and adversely affect the person;
– useful properties of food when heated in a microwave are lost and it becomes alien to the human body;
– a metal object that was inadvertently inside the furnace can lead to an explosion and injure a person

Swiss scientists conducted an experiment: they hired a man who was alternately fed food from a microwave and food cooked in the traditional way.

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.