The ideal ingredients for a scientifically perfect sandwich.
The French physical chemist Hervé This, the father of molecular gastronomy, explains that satisfy hunger is not directly linked to the amount of food and reveals methods to prepare the ideal sandwich.
A perfect sandwich is more than bread and filling. To this end, various methods have been thoroughly researched and BBC Focus explains how to prepare a sandwich fit for a scientist.
The French physical chemist Hervé This, explained that to satisfy the hunger of people is not only linked to the volume of food, but also the amount of time spent eating.
"The more you have to chew each bite, and more flavor you get, the less you need to eat to feel satisfied," he says.
This is where the green comes into play: the addition of one or two leaves of fresh herbs increased the number of times a person has to chew each bite, which in turn, enhances the dining experience.
CHOOSE THE RIGHT STUFFING
You can fill your preference, but keep in mind that the architecture of the sandwiches is as important as the ingredients.
According to researchers at the National Institute for Agricultural Research in the UK, experts unanimously preferred to those with strong-smelling ingredients like smoked salmon or cheese strong, placed on the bottom, under any other fillers or salads .
The upper layers prevented the strong odors from entering the nostrils through the roof of the mouth, which would have contaminated the taste of the sandwich.
USE A CRISPY BREAD
A crusty bread with a soft crumb, such as baguette or French, is the ideal base for the perfect sandwich. "Our brain is designed to recognize contrasts. A great recipe capitalizes on the way our brain and our sense organs perceive the taste, "says Hervé This.
Smearing the bread with a thin layer of butter will create a barrier that prevents the sandwiches absorb moisture. It is this technique that allows you to keep in top shape most of the snacks that appear in supermarkets. However, the humidity of a sauce or condiment is essential because it helps enhance the flavor of ingredients.
To get the perfect texture of the sandwiches, Dr Graham Clayton advises cooking strips of bacon for seven minutes at 240 º C.
Tuesday, December 14, 2010
Monday, December 13, 2010
Breakfast coffee and something sweet might become more astute
One study concluded that consumption of caffeine and sugar in the morning, improves attention, learning and memory
May not seem very healthy, but it appears that the habit of breakfast, a coffee and a donut could make it more intelligent. How so? Well, according to a study published in Human Psychopharmacology: Clinical and Experimental ", the combination of caffeine with glucose accelerates the brain and thus help increase attention and to improve memory .
The study, conducted in Barcelona, examined a group of 72 people, between 18 and 25 years old, according to Nydailynews.com . They were given doses of water, water with caffeine, glucose water or water containing caffeine and glucose. They were then subjected to a series of tests of attention, memory and manual dexterity.
What was found was that those who had drunk water with caffeine or glucose had a lower response time compared to those who had only drunk water. Moreover, those who had received all three substances showed an impressive level of attention, verbal learning and memory.
After this discovery, scientists hope to conduct further studies to investigate the effects of caffeine and glucose, alone or in combination, when taken in doses constant.
Lo último de China: un restaurante atendido por robots The latest from China: a restaurant run by robots
The latest from China: a restaurant run by robots
It is located in Jiang , in the province of Shandong, and can serve up to one hundred guests at a time
At the reception, making the hosts, two robots . Inside the room, six robots are the waiters and serving customers orderly. They work in pairs: one is responsible for serving drinks, another is dedicated to serving the small tables and the latter is designated to the table with greater capacity. So does the recently opened Restaurant Dalu Rebound in China.
"It seems that soon" hire "more robots since the owners expect the restaurant a success," says the website odditycentral.com.
To avoid troubles the robots with the tables, these are located in a circular pattern so that waiters can follow a route motorized accurate.
But if you thought the food was also prepared by robots, think again. Here you have people of flesh and bone working.
Tuesday, November 23, 2010
Do you know where they come from the names of dishes like tacu tacu, the cau cau or cause?
Many have tasted these delicious typical food , but probably very few know its meaning. Read the following note and find out what were their origins
By Alexandra Alva
Peruvian gastronomic tradition is one of the richest and most diverse in the world. Each department in our country closely guarded recipes passed down from generation to generation, delighting the palates of our compatriots, and Lima is one of the most historical information has been preserved on their plates.
From the time of the Incas, passing the time of the conquest and colonization until 1962, the book "Vocabulary of the Lima cuisine" Aida Tam, has collected more than 60 terms of Creole cuisine, to identify changes , merger and changes that have changed over the years.
Here are six definitions of some of the most characteristic dishes of Lima.
In 1931, the Franciscan magazine of Peru "Kausay" defined "Qapchi wiqsab anoint" and the "spicy stomach and intestines with potatoes thin and vegetables .
"The common people also call it tripe, following the willingness to use both the diminutive," says the philologist Benvenutto Murrieta, author of several books on Peruvian terminology.
There is another meaning for cau cau , though written with "k": "Kau-kau, spicy potatoes and kochayuyo roe." According JMB Farfan, who was Professor at the Institute of Philology of Peru, this preparation is because his name comes from the Quechua-Ghawar Ghawar, which means laver.
But why, if the dishes are prepared with other ingredients, we use the same description?
It appears that the cause was caused sometime between its ingredients a species of algae, which use long gone. Thus, it would explain why two different dishes are designated in the same way.
The Spanish Royal Academy says it comes from the Quechua "causay": the sustenance of life. In Peru and Chile is called because a "light meal less abundant than the CAUSE" which means "afternoon snack."
However, Trujillo has another meaning. According to Aida Tam's book, is named after all the spicy food. “"We're going to cause" means "let's eat spicy."
The Academy defines it as "thin stew made of minced bolivian lungs." In our country, as in Honduras, the word means "mess, mess." In Argentina, a despicable person applies to be negligible.
As to the etymology of the word, the ethnologist and philologist Fernando Ortiz Ortiz said that the word comes from the African language speech banana "san fama," which means "all together."
For his part, Spanish philologist Joan Corominas explained that the term comes from Murcia "chanflonía" applied to something rough or coarse, and figuratively means "mixture of things, confusing and more organized."
In the "Dictionary of Traditional Peruvian cuisine, Arequipa linguist Miguel Angel Ugarte Chamorro defined this term as a mess, hodgepodge or jumble. Chanfaina is short for a Peruvian.
According to Fray Diego Gonzalez Holguin in the book "Language qquichua or the Inca", this name comes from the Quechua word "chhunchulli", which means intestines and stomach. In the "Inca polyglot vocabulary" chhunchull voice appears to designate "tummy."
The name comes from the broth chilcano fish heads who prepared the Indian fishermen Chilca. Preparation is so old that even in the sixteenth century drew attention to the historian Pedro Cieza de León
Xeespe Mejía noted in the book "Kausay" that the true name is "Suck Chilcano Chalwa, which means soup of fish .
As for the name Chillca The meaning bile or anger: " chilcano is to submit a nice soup, very spicy. The Chilcano would be people accustomed to eating very spicy dishes or be very warlike, angry and moody. " AThus was the voice chilcano, Aymara and suffix Chillca Castilian.
Tacu tacu etymology comes from the Quechua (crushed, crushed) justifying such a name because the bean smoothies and rice form a kind of mass.
In Hawaii there is a similar dish that has the same name. Also, note that they also share other dishes with them. The "Pig lau" Hawaiian is nothing that our peruvian pachamanca and pupus are neither more nor less than classic kebabs(anticucho) .
Monday, November 22, 2010
To prepare the Christmas dinner, choose a healthy meat means that have a low fat intake and calories to compensate for the use of sauces, dressings and other accompaniments calories.
It is also very important that meat for Christmas dinner is easily digested by children and others with a health problem or a very delicate stomach.
Here I give you some alternatives that may choose to prepare a delicious Christmas dinner.
Turkey is baked, grilled, barbecued or fried. You can make stews, soups, sandwiches and salads with it.
Chicken: the chicken you can prepare everything, but it is best to get the skin because there are areas where most of the fat in this way will be even easier to digest (it is more digestible than beef and turkey).
Pork: fatty pork is the extent of their age, race, court, among other factors. The leaner pork is white or piglet. Like most fat under the skin is the butcher, you can easily remove the fat.
The lean lamb: tender and juicy lamb is best cooked, is baked, grilled, stewed or braised. This type of lamb you recognize it because its color is pink while the lamb is more red.
- 250 grams of processed pineapple pulp
- pineapple slices
- 10 g unflavored gelatin
- 1 pot low-fat vanilla yogurt
- 150 grams of lean spreadable cheese
- Liquid sweetener
Hydrate the gelatin with some water water, then heat it a few seconds to dissolve and mix with pineapple pulp. E In a bowl, put the yoghurt, cheese and sweetener, followed by the gelatin with fruit. Mix well to unify and then place the mixture into a flan mold.
Take it the cold to solidify and serve with pineapple chunks.
If any of these foods is consumed regularly in your diet, more than 3 times a week, would be better to rethink your diet to take care of your health. Remember that the ideal is that you go to a nutritionist to be able to lose weight or change your eating habits healthy.
The 10 most fatty foods
1. French fries (150 g): 7 grams of trans fat
2. Industrial apple pie (1 unit): 6 grams of trans fat
3. Industrial bun (1 unit): 5-6 grams of trans fats
4. Burger (200 gr.): 3 grams of trans fats
5. Cheese (1 unit): 2.2 to 5.2 grams of trans fats
6. Cupcakes (Magdalena) (1 unit): 1 to 2.1 grams of trans fats
7. Cookies (2 units): 1.3 g of trans fat
8. Butter (1 tablespoon): 0.9 grams of trans fats
9. Commercial bagel (1 unit): 0.85 g of trans fats
10. Goose liver (100 g): 380 mg of trans fats
The Christmas menu for diabetics should consider key issues, such as caloric intake, sugar meals, watch the alcohol intake and fat.
Here I give you some interesting food choices so they can put together the Christmas menu for diabetics.
• Deviled Eggs (no yolk) with natural tuna, peppers and light dressing.
• Ligth Canapés with chicken breast, fat-free dressings, vegetables, fish au naturel
• Vegetable skewers with low-calorie sauces
• Melon with cured ham
• Light shrimp Cup
• Raw vegetable salad
• Roasted Vegetables
• Vegetable leaves
• Salmon stuffed with vegetables
• Lamb oven roasted in its own juice
• Baked or roasted turkey
• Beef steak with mushroom sauce low calorie
• Fruit salad with or without ice cream
• Strawberries with cream cheese, unsalted lean, sweetened with sweetener
I hope you can enjoy this Christmas with his family and that is a healthy and very tasty dinner.
Saturday, November 20, 2010
One of the greatest fears of manking a diet is sagging. Not only looks bad, but that affects the skin and tissues.
What to do to avoid the flabby skin?
The solution is simple: do diet with exercise, a firm body is achieved only with difficulty, but also contribute the following:
Avoid miracle diets
Dissociative like dieting or a single food. While they may make the "miracle" to make you lose weight quickly and do not succeed, the lack of nutrients that provide health deteriorate the skin.
Do not stop eating
If your diet is not only unbalanced, but also restrictive, forget it because you are potential victims of the rebound effect.
Do not stop eating proteins
Proteins contribute to the production of collagen and elastin, which contribute to the strength and recovery of tissues, and prevent loss of elasticity.
Eating Healthy fats
Omega 3 and omega 6-present in nuts, fish and olive oil - are necessary for cell regeneration and the absorption of vitamin A that protects tissues.
Drink plenty of water a day allows the circulation of blood, which favors the supporting tissues of the body.
Now to get down to work together for a good figure to look and be healthy, everything is a matter of deciding and being disciplined.
Wednesday, November 17, 2010
These fillets provide only 275 calories per person makes 4 servings. It's easy and quick to make since it takes place in microwave is a great way to spice up the turkey meat to sometimes be a bit dry, but it is a very low fat meat, and very well prepared rich.
4 turkey steaks
2 teaspoons white mustard
45 gr. grated Gruyere cheese
10 gr. butter
Salt and pepper
Place the fillets in a microwavable dish. Season with salt, spread with mustard, butter and top with Gruyere cheese.
- Enter them in the microwave and cook for 8 minutes.
- After the firing, according to program the microwave grill and let the steaks a couple of minutes.
- Finally add a little lemon and ready to serve.
It is important that the turkey fillets are consumed when cooled hot because they lose much of its flavor.
Peruvian Recipes, escabeche de pollo, tips for cooking
6 chicken pieces
5 green chillies, seeded and deveined
1 cup vinegar
1 / 2 oil cup
1 / 2 teaspoon ground red pepper sauce
2 teaspoons minced garlic
1 bay leaf
1 pinch cumin
1 kg of sweet potato
3 hard boiled eggs
Salt and pepper
1.Boil the chicken with one halved onion, salt and bay leaf.
2. In a saucepan boil 4 green peppers.After 10 minutes, drain and blend.
3. Cut remaining 4 onions lengthwise into strips a bit thicker and the remaining green pepper into thin strips.
4. In a pan heat oil and fry the onion and chopped green pepper. When transparent, add garlic, green pepper liquid and panca chili powder. Add the vinegar and season with salt, pepper and cumin. Let the fire a few minutes to integrate flavors.
5.Pour sauce over chicken and let stand until cool. Serve with sweet potato, boiled egg and olives.
A box of apples was sold for more than $ 12 000
It is clear that the preference for purchasing exclusive items have become very popular lately, especially those relating to food and drink.
Recently sold a bottle of wine to $ 232,692 , and a cake prepared to celebrate a birthday of John F. Kennedy for more than five thousand dollars.
Now it has auctioned off a box with 28 apples Esashi one million yen ($ 12,130) in Iwate prefecture in Japan. This would amount to more than $ 400 per acre, reports the website Japan Probe .
Of course, this kind of apple does not usually sold at a price so outrageous. EThis was the first auction of the season, so the winner has paid for the prestige of being able to claim ownership of the first sale of the box.
Tuesday, November 16, 2010
The elimination of the extra pounds is based on very simple principles. The fat accumulates in the body because they eat more calories than you burn, neither more nor less, and no exceptions, not even for bodybuilders.
Are fattening because they eat too much or because the exercise is not enough, or, in most cases, a combination of both. The extra pounds do not appear suddenly, but as a result of continued abuse of the idea of a "little snack" nothing happens.
If you want to break that trend and get in shape, forget about the sophisticated techniques lipolytic and only concentrate on three basic principles. The secret lies in the strength of will, that will help you acquire and maintain these three simple habits.
1. Walking is the your best friend. We do not mean to move from the couch to the microwave, but a lively pace walking outdoors or on a tape. This is the perfect aerobic activity fbecause it burns fat without touching the muscle size, unlike what happens when you run. The results take longer to appear, but, in contrast, keeps intact the valuable muscle tissue.
There are two important points to keep in mind when we think about losing fat.
First, running can reduce muscle size.
Second, when dieting as a resource to get rid of excess weight also tends to lose muscle mass.
Walking does not have many negative effects on the muscles as running or dieting. If we set an acceptable timeframe, we get good results. Seek to make three or four sessions a week between 30 and 60 minutes at a brisk pace. If possible, extend the routine slightly on weekends. If you climb slopes, burn even more calories. Encourage your partner and you can make those walks an activity they both enjoy and get in shape.
2.A DIET RICH IN FIBER
Walking is an excellent strategy to lose fat, but can enhance its effects by introducing a simple change in your diet, take more fiber. Most people do not consume even half of that nutrition experts consider necessary to enjoy good health. Fiber has additional properties. In fact, this is a great help to lose fat. In this regard, include, first, their ability to block the absorption of fat and, secondly, its low energy intake. If you replace high-calorie products (sugars and types of fat) by fibrous foods accelerate fat loss. Some of them even have a caloric value near zero as a result of thermal action of the digestive process. In addition, nutrition experts point out that fiber slows gastric emptying, providing a feeling of fullness that helps to avoid temptation and excess heat, which may turn into body fat.
How can we increase the fiber in the diet? Taking more fruits and vegetables, and unpeeled, because the skin contains the highest amount of fiber. This component also find beans, rice and products related to entertainment, popcorn (no oil, salt, and butter, of course).
3. Slowly but surely
In the third and final guideline requires patience and perseverance lies the true secret of success of any program to eliminate fat. U.S. health officials said, most people who undergo crash diets just recovering more weight than they lost. If you set a very short time to achieve its objective, failed.
The only way to lose 15 pounds at the moment is to cut your head off. Pay no attention to advertising: the fat does not disappear as if by magic. In fact, nutrition experts argue that it is best to fall between a pounds or two a week. There are two reasons for this:
A. When weight is lost slowly, it is easier to maintain.
B. In general, the schemes that are too rapid and radical carry substantial percentage of muscle mass.
May not get results as fast as those who prefer to follow radical diets to fashion, but when they appear will be much better and permanent.
To lose fat, do not need technical miracle. Three guidelines are enough simple: walk regularly, take more fiber in place of sugar and bad fats (trans) and be consistent. With them, not only deliver the extra kilos, but that will protect muscle mass.
The amount of food served in the dish can be crucial to eat more of the cuenta. According recent research reveals that certain subtle cues in our environment can lead us to serve more than we need and to eat more than we should. The larger dishes (including more serving utensils) can cause excessive consumption.
Control the amount that is poured on the plate is the first step in measuring what you eat. Here are some ways to accomplish this:
1 .- Think of a spoon rather than a bucket: It's an old trick but it really works, using smaller plates and tall, narrow glasses create the illusion of having more food on the plate and more drink in the glass. Small cutlery used for serving also avoid excesses.
2 .- Individual portions: Growing the size of the containers, so do the portions. When shopping, look for standard sizes.
3 .- Sweet out of reach: Look for ways to make it difficult to consume unhealthy foods.
4 .- Put variety, but not too: Studies show that the more variety on your plate, eat more, all these stimuli activate your taste buds.
For example, in a buffet or a family dinner, stick to a couple of meals on your plate.
1 .- Eat slowly. A good method is to let them get covered on the table while chewing.
2.- Eating only one kind of food at once.
3.- Serve food at the kitchen does not bring to the table source.
4 .- Cut food into small pieces.
5 .- Do not eat standing or walking.
6 .- Avoid buying prepared food.
7 .- Prepare the food after breakfast and dinner after dinner, the goal is not to cook with hunger.
8 .- Make shopping after lunch, so it is easier to resist the temptation to buy food and heat loss.
9 .- Eat something low heat before going out to dinner or a party, thus decrease hunger.
10 .- Avoid alcohol at meals because, besides being calorie, reduced self-control.
11 .- Exercise at least 3 times a week at least 30 minutes.
As you have seen, is not so difficult to control our weight, is a question of proposing and set ourselves a goal we add a dose of willpower and self-motivation and see how can do it. Cuida tu salud, mejora tu calidad de vida, Look after your health, improve your quality of life,
This is a natural food that contains collagen , the substance that makes up your bones, tendons, cartilage and ligaments, so it helps to keep joints in good condition and prevent joint injury. Since collagen is lost with age, consumption of foods rich in this protein is very beneficial. They say 10 grams of gelatin enough each day to help rebuild cartilage and bone.
Its use is especially recommended for pregnant women and children, and athletes, because it contains amino acids essential, such as proline and hydroxyproline, helps to regenerate muscle tissue that works in training.
And the benefits do not end there: it is free of cholesterol, no fat and is easy to digest.And even has cosmetic effects, it improves skin hydration. Most cosmetic products incorporating collagen with this, but there is evidence that collagen is ingested through foods is much more effective than that given topically.
Sunday, November 14, 2010
The pact, signed earlier this month in Rio de Janeiro (Brazil) under the Fourth World Pasta Congress, has been driven by the U.S. organization Oldways, author in 1993, together with the World Health Organization, the famous Food Guide Pyramid.
Professor of Physiology at the University of Murcia Marta Garaulet, the Spanish representative in this international group, emphasized that these macronutrients are not behind the rise in obesity and that excess calories which pushes up the balance.
CARBOHYDRATES IN THE DIET
Garaulet said that at this time when obesity and diabetes are increasing worldwide, not only in developed western countries, pastas and other foods of low glycemic index may help control blood sugar levels and weight, and explained that very low carbohydrate diets are not healthy, especially in the long term.
Garaulet added that, as evidenced in this World Congress, has been shown that after a long-term dietary intervention with the same calorie menus and different proportions of nutrients, three types of monitoring gave rise to similar weight losses with irrespective of the proportions of nutrients.
However, according to this research, despite having similar weight losses, the rate of abandonment of the high protein diet is around 75 percent, that of the high fat, about 50 percent, and in less than 40 percent who followed a balanced diet.
"If we consider that the individual must learn to eat to maintain your desired weight throughout life, the best diet in the world is useless if you can not continue long term," the professor argues.
It has also warned that it is becoming fashionable to label certain foods with the "low carb", and says that the most surprising is that not only happens in countries like USA, Canada, Spain or Portugal, where about 47 percent of women say they are constantly on a diet, but in other places on earth where most of the population goes hungry.
THE RELATIONSHIP BETWEEN OBESITY AND MALNUTRITION
On the coexistence of hunger, malnutrition and obesity, explained Garaulet Marta in Colombia, Chile and Argentina may coincide in the same family obese mothers and malnourished children, hungry and are obese, so that she should leave speak of malnutrition and overnutrition to go to called "malnutrition" to what is happening.
He assured that this surprising situation is only achieved by eating fast food with high caloric density and very low nutrient density, and gave as an example that a child may be obese, and starved, with the consumption of two liters of soda a day and a bag of potato chips as their only food.
Sunday, October 24, 2010
Servings: 8 to 10
6 chicken pieces
2 ½ cup orange juice
½ cup water
¼ tsp grated ginger
3 tablespoons cornstarch
3 tablespoons brown sugar
2 tbsp oil
Salt and pepper
1. Remove skin from chicken and bone if possible.
Dissolve cornstarch in ½ cup water.
2. Heat oil in a skillet, fry chicken until cooked.
3. Incorporate orange juice, the grated ginger and brown sugar, move so that the latter is dissolved.
4. When the juice begins to bubble add the cornstarch and stir to avoid lumps. Season with salt and pepper. Reduce heat and simmer a little longer until the sauce thickens.
5. Serve with boiled rice grains and potatoes.
Tuesday, October 12, 2010
1 cup hot water
2 tsp instant coffee
5 tsp sugar
1 ounce rum
1 package cream cheese
1 can condensed milk
3 egg yolks
2 tsp gelatine dissolved
1 cup whipped cream
1. Dissolve coffee in water, add sugar and rum. Bring the fire and let it reduce until it forms a light syrup. Insert biscuits into the syrup should be moist not soggy.
2. Beat cream cheese and condensed milk. Then add the beaten yolks and diluted gelatine. Finally, add the whipped cream frosting and mix point in surrounding form.
3. Arrange biscuits in a rectangular baking dish, put some cream on top, passing a spatula to avoid lumps. Placing more biscuits and add the remaining cream.
4. 4. Espolvorear cocoa en polvo y refrigerar por dos horas. Sprinkle cocoa powder and refrigerate for two hours.
Wednesday, October 6, 2010
"Eating a lie? Experiment shows advertising versus reality
TV ads, discount coupons or large photographs on the walls of the local fast food images come to our sight with "makeup"
Daily we are bombarded by advertising from the big chain fast food where Ads promote juicy hamburgers or chicken pieces.
Tired of these images do not match real life, the author of the blog Alphaila launched a unique experiment: photographed in his studio several fast food options and compared them with advertising images.
"I made some shots in the style of advertising posters that tried to mimic the light and the angle at which were photographed," says Dario.
As you can see, the results of their analysis are striking. For example,in real life, the abundance of ingredients of tacos and hamburgers is quite smaller than that shown in the promotional shot.
In addition, the blog author expressed his bewilderment in front of the attitudes of consumers who do not complain about the true appearance of the food they serve although they are surrounded by pictures that show something better. Simply accepted as such they are delivered
Tuesday, September 28, 2010
5 packets of vanilla biscuits
120 g butter, melted
1 / 4 cup sugar
1 cup elderberry jam
1 package cream cheese
1 can condensed milk
200 ml milk cream
1. Crush vanilla wafers, add sugar and melted butter. Cover bottom of pan. Bake for 10 minutes at 160 ° C.
2. For filling, beat cream cheese and add the condensed milk. Incorporate eggs one at a time. Mix in surrounding form.
3. Pour the dressing over the crust. Bake in a water bath for 45 minutes at 160 ° C.
4. Cool and spread elderberry jam.
Friday, September 24, 2010
1 tablespoon margarine
1 / 2 chopped onion
1 can evaporated milk
2 cups chicken broth
4cups of corn kernels
1 tbsp chopped parsley
Salt and pepper
1. Fry onion in margarine, add the chicken broth and corn kernels. Cook uncovered for 15 minutes. Blend.
2. Place cream in a saucepan and add the evaporated milk and let cook for 10 minutes over low heat, not boil. Season with salt and pepper.
3. Serve and sprinkle with parsley. Serve with toast.
Sunday, September 19, 2010
1 cup chopped green onion
1 bell pepper, chopped
Oil for frying
Salt and pepper
1. Saute shrimp in a tablespoon of oil until it turns color. Chop.
2. In a bowl mix the eggs with shrimp, add the green onions and chopped peppers. Season with salt and pepper.
3. In a skillet(pan), heat a little oil and add the sixth part of the preparation. Cook for 2 minutes, flip and cook for another 2 minutes.
4. Repeat the process for six tortillas.
Wednesday, September 8, 2010
Peruvian Recipes, Arroz Chaufa, Peruvian Fried rice
6 Cups of Cooked rice
2 tablespoons margarine
2 tbsp vegetable oil
1 chicken breast chopped
1/2 bunch of scallions
1 bell pepper, diced
Soy sauce to taste
Salt and pepper
1. Beat the eggs two by two and make an omelette. Next, chop all the tortillas into squares.
2. In the same pan with some oil and margarine, fry the chicken.
3. Add the cooked rice, the chopped scallions, chopped tortillas and peppers.
4. Sauté and add the required amount of soy sauce to paint the rice and take a light brown.
Tuesday, September 7, 2010
The announcement of a cannibal restaurant in Berlin was a joke.
The German Advertising Council considers that crossed the line.
It was all part of an advertising campaign of the German Vegetarian Federation, who wanted to draw attention to the opening of its new headquarters in Berlin.
The alleged call for a restaurant called Flime that, through its website , looking for donors to offer their customers proprietary cannibals caused expectation in the German capital and made headlines in cities around the world.
"After a medical examination you can decide what part of your body is willing to donate," read the ad, as its opening was announced for next September 8. The local address was kept secret.
THE NAKED TRUTH
"The Vegetarian Federation exist since 1892 but there had never been aroused as much interest as now," Sebastian said today Zösch, manager of the association, recognizing that the alleged restaurant cannibal was not an invention rather than to call attention to the gastronomic movement he leads.
Zösch said his association invented everything, even the fictitious cannibal restaurant owner, identified as Eduardo Amado, Brazil, and who announced in the site that the restaurant kitchen Flime offer Wari culture, and cannibalism in the Amazon rainforest in combination with Brazilian classic food.
"Following the old adage wari, the important thing for us is that" eating is more than satisfy hunger "," Amado said on its website, which claimed that looked "food as a spiritual act in which the soul is assumed and the force of being that we eat. "
The German Advertising Council spokesman, Volker Nickel, today condemned the action of the vegetarians , who he said "have gone too far" and that his alleged good ends do not justify the means.
The office of the Berlin Senator for Health had expressed doubts about the restaurant Flim ever came to open their doors and bragged on the news that could only be a joke in bad taste.
Wednesday, September 1, 2010
Berlin restaurant looking for donors of human flesh to cannibal cuisine
The site offers Brazilian cuisine and, as part of it, cooking a cannibal tribe in that country.
A restaurant opening soon in Berlin has aroused the curiosity, but also outrage by announcing in his inaugural campaign, which seeks donors to offer their customers proprietary cannibals.
"After a medical examination you can decide what part of your body is willing to donate," says on his website in the section "How to join", the restaurant Flime , whose location is kept secret, even though its opening is announced on 8 September.
The establishment also offers for download a form requesting personal data such as the potential donor's identity, age, possible chronic diseases, use of snuff, drugs and alcohol, weight and blood type and even if there is currently pregnant.
THE OWNER SPEAKS
His owner, the Brazilian Eduardo Amado, announced that the restaurant "Flime" kitchen provide Wari culture, and cannibalism in the Amazon rainforest, combined with classic recipes from Brazil.
"Following the old adage wari, the important thing for us is that eating is more than satisfy hunger "," Amado said on its website, adding: "We see food as a spiritual act which takes the soul and force of being that we eat. "
"Enjoy" Flim "specialty unforgettable aroma and flavor that they will be excited," stresses its propaganda, which announces a letter with such dishes as "Beef parades sun" or "File ABAF mignon."
The website of the restaurant "Flime" is announcing that they will accept the donor hospital costs, reveals that its location in Berlin will be the first foreign branch and its headquarters is located in the Amazonian town Guajara Mirim , in western Amazonia.
In statements published today by the newspaper Bild , vice president of the Christian Democratic Union in Berlin, Michael Braun, expressed outrage and astonishment at the controversial issue of cuisine.
"I hope that only the case of a bad joke," said Braun, thinking that the culinary curious to obey an aggressive advertising campaign to arouse the curiosity of potential customers.
Friday, August 27, 2010
6 Cup of Cooked rice
2 tsp paprika
1 Cup of Evaporated milk
2 cup button shredded cooked chicken
100 g Parmesan cheese
Salt and pepper
1. Mix the rice and evaporated milk, eggs and paprika. Season with salt and pepper.
2. Butter a baking dish and place half the rice mixture. Top with the chicken and cover with remaining rice. Sprinkle grated Parmesan cheese.
3. Bake at 180 ° C for 20-30 minutes or until cheese is golden.
Let's eat, very easy, and Yummy
For four people
• 1 1 / 2 cup rice
• ½ kilo chicken liver, cut into halves.
• 1 / 4 cup vegetable oil
• 2 medium onion unit
• 2 cloves garlic, minced
• 1 / 8 cup crushed red pepper
• 3 tablespoons vinegar
• ¼ cup chopped parsley.
• ¼ cup cooked green beans green.
• Iodized salt and pepper to taste.
Prepare rice grained, aside chicken livers check it salt and pepper.
Fry in vegetable oil liver. Once fried, remove it and keep it covered.
Fry the sliced onion, minced garlic, and crushed red pepper for about three minutes. Stir in fried liver to prepare and add vinegar, cover and let cook for five minutes over low heat, add the previously cooked peas and chopped parsley.
Serve with rice grained.
Remember: The liver is an iron-rich food, children and pregnant women should eat frequently to prevent anemia.
This recipe has a nutritional value per serving of 880 calories, 33 grams protein, 13.5 milligrams of iron and 6.53 milligrams of zinc.
Wednesday, August 25, 2010
Ingredients for four people:
• 1 and 3 / 4 cups rice
• ¼ cup vegetable oil
• 1 piece of onion
• 1 unit pore
• 1 piece of small carrot
• 1 cup lentils
• 1 bay leaf
• 1 teaspoon minced garlic
• 1 tablespoon oregano
• 1 sausage grill
• 1 smoked sausage
• ½ cup bacon
• 1 cup ham
• Iodized salt, pepper, cumin, parsley
In a saucepan, brown the onion in vegetable oil, cut into cubes, garlic powder, pepper, cumin and diced bacon, let it brown, then add chopped carrot and leek. Season with a pinch of iodized salt and let simmer for five minutes.
Add the lentils, stir and cover with water, add bay leaf and cook gently for 30 minutes. Add the oregano and let it rest.
Cut sliced smoked sausage, sausage grill and fry in a skillet.
Serve with rice and lentils accompanied on these puts the sausages and ham into strips.
This recipe have a nutritional value per serving of 815 calories, 29.6 g. of Iron,and 2.8 milligrams of zinc.
Tuesday, August 24, 2010
Chicken Mixes Recipe of the Day:
for four people
• ½ kilo chicken
• 1 ½ cup rice
• 2 cups cauliflower
• 1 medium carrot
• 2 medium potatoes
• 1 medium onion
• ½ cup of corn.
• Vegetable oil, pepper, crushed garlic yellow ground pepper and salt iodization.
Wash and cut chicken in medium-sized dams and prepares a pot with oil dressing, garlic, onion, cut into small squares, hot pepper powder, pepper, cumin and brown leaves.
Add chicken and season with salt, then add the chopped cauliflower, corn kernels, carrots and potatoes cut into medium squares. Add plenty of water and let it cook.
Serve this dish with rice grained.
Remember: The proteins are important for growth and development of children, so it is necessary to include chicken, fish, liver and egg in their food.
This recipe has a nutritional value per serving of 657 calories, 30.9 grams protein and 3.9 milligrams of iron.
350 g lucuma pulp
1 can of condensed milk
1 / 2 can evaporated milk
1 tsp powdered isinglass
1 tza of whipped cream
1. Blend pulp lucuma with both milks.
2. Add the dissolved isinglass and mix with whipped cream.
3. 3Refrigerate for 2 hours minimum. Then, put in a heat and serve in cup.
4. Serve with chocolate sauce.
Sunday, August 22, 2010
Thus, researchers have found that some foods may have a protective role against cancer, such as fruits and vegetables . "According to a report to be presented in Santiago de Chile, the last Latin American Congress of Nutrition, 35% of overall cancer deaths can be attributed to diet and 90% of the preventive effects in colorectal cancer "said the Argentine newspaper.
Here, the ten keys to food as an ally to reduce the likelihood of tumors.
Only in Latin America over 124,000 people have developed the disease in just one year as reported by the last congress of the European Society of Oncology, still a major cause overweight caused by excessive consumption of fats
"Obesity-related metabolic disorders produces hormones involved in the development of several types of cancer, including stomach, esophagus and breast cancer," says José Lastiri, an oncologist at Hospital Italiano and secretary of the Argentina Association of Clinical Oncology.
LOWER THE CONSUMPTION OF SUGAR
The gynecologist and pathologist Horacio Limongelli, coordinator of the Cancer Education Program recommends prefer natural sugars (like fruit), limiting soft drinks and sweet desserts or eating only twice a week, and in small portions. According to the doctor, although refined sugars are not directly related to the risk of cancer if they are to the origin of obesity.
Say no to red meat
Limongelli also suggests incorporating more fish to our diet, rich source of omega 3 and 9 and ignore red meat, as well as refined sugar excessive drinking is harmful to our health. Also advised not to cook too and remove the fat.
On the other hand, Marcela Leal, director of the career of Nutrition, Maimonides University, indicates that the recommendation is to eat fish three times a week and only one beef, if possible baked or boiled.
LEARN TO COOK YOUR FOOD
When foods are cooked at high temperatures over an open flame, such as grilling or charcoal grill, amending the meat and molecules are generated and aromatic hydrocarbons which are carcinogenic. However, Dr. Lastiri clarifies that this does not mean it is forbidden to eat a roast from time to time, but clarifies that it is preferable to opt for restraint and avoid overcooked meat and that is harmful to our body.
BEWARE OF PROCESSED FOODS
The ham, smoked bacon and any food that you use for development and conservation preservatives are prohibited. This is because these products are often add nitrites and nitrates that are contaminants, in addition to causing obesity. They are also risky for his method of cooking. "Its use must be occasional, sporadic meetings or situations," says nutritionist Leal.
According to the American Society of Clinical Oncology (ASCO), alcohol increases the risk of oral cancer, larynx, esophagus, chest, breast, colon and liver. While no one knows exactly why, scientists believe it is due to exposure to chemicals that occur when alcohol is metabolized in the body. The ASCO recommends limiting consumption to one drink per day for women and two for men. Measures are given as an indication of beer 355 cm3, 150 cm3 45cm3 wine or liquor.
EAT MORE FRUITS AND VEGETABLES
Maria Victoria Caceres, head of Clinical Nutrition Olivos, explains that "in the body we have millions of molecules of oxygen. At that become unstable and dangerous are called free radicals, and even attacked their chromosomes. When this happens, the cells can begin to multiply out of control and that is how cancer starts. The plants are capable of producing molecular compounds that act as shields to protect these wild oxygen molecules: are antioxidants. "
Leal added that GM foods "are the main dietary strategy to reduce the risk of cancer." Some of the best known are those that contain high doses of beta-carotene, like carrots and lycopene, found in tomatoes.
In addition, plants contain phytochemicals, substances that are protective. The cruciferous vegetables, like broccoli and cauliflower and allium family among which are the garlic and onion have compounds that generate different benefits in the body with the same outcome, reduce the risk of cancer. All experts agree: we must incorporate into the diet, five portions a day of fruits and vegetables of different colors.
INCREASE YOUR FIBRE INTAKE
"The high consumption decreases the risk of colorectal cancer because it reduces the amount of time that wastes, which are often carcinogens, travel through the colon," says Caceres. It was also noted that high-fiber foods to reduce levels of estrogen and testosterone, with protective effects of breast and colon cancers. You can include in your diet on fruits, vegetables, whole grains and legumes.
PREFER low-fat dairy
Milk is basic to our daily diet. However, says Dr. Lastriti, you should prefer to avoid adding fat-fat in our diet. "In no way should be stopping," he adds. Leal also adds that "their nutrients, like calcium and vitamin D, are effective against colorectal cancer."
NOT MUCH VALUE TO GIVE vitamin supplements
Lastiri said that their contribution is not The specialist advice that stresses may be the synthesis of all recommendations: "It is not necessary to become a vegan but, as elsewhere, to prevent excesses. We must change the habits and eating a balanced diet. "
Thursday, August 19, 2010
Which are the effects of not eating breakfast?
If you want to avoid excess weight, cellulite or to develop gastritis, do not skip the first meal in the morning.
After several hours of sleep, the body asks us for food. But sometimes, we left home only with a coffee or a glass of juice, which brings certain consequences. As the morning progresses, these people enter a period called hypoglycemia, where glucose levels drop. Then, they begin to feel tired, sleepy, some dizziness, listlessness or irritability, depending on the organism.
This is actually the slightest effect, as can also be a chronic problem if you skip breakfast. The juices of the stomach, seeing that there is no food, begin to free acids, inflamed stomach lining and begins gastritis. Also, when hungry, the body tries to accumulate fat, reduce the muscles, and can lead to sagging, poor circulation and cellulite.
It is therefore recommended not to arrive at noon without having eaten anything, because it creates more anxiety, The metabolism is unbalanced, it becomes slower, more calories are assimilated and the person tends to gain weight.
"I feel full"
Experts agree that a full breakfast consists of milk (milk or yogurt), flour (bread, cereal, quinoa or oats) and solid fruit or juice.
Sometimes, we or our children went to bed late and we are not hungry in the morning. In these cases, the ideal is to fragment breakfast. For example, take a fruit juice that provide energy-rich sugars. And then, to supplement, eat in the mobility or the first break some kind of meal.
The breads made with fried pork rinds and sweet potatoes are delicious on a Sunday morning, but the fat should not be part of a daily breakfast. Therefore, according to experts, these would be good choices:
A cup of cereal with yogurt and something hot (coffee, milk or tea)
Bread with ham, coffee and tangerine.
Quinoa, apple and a glass of milk.
Cheese or butter sandwich, fruit juice and a hot drink.
Tuesday, August 17, 2010
Being the son of a star of Hollywood is not always easy. Sometimes the fact of receiving a lot of freedom makes some mistakes along the way. However, Benjamin Ford, son of Harrison Ford , has managed to build a bright future.
At his 43 years he has participated in two of the best culinary reality shows on television, Hell's Kitchen, a program led by renowned chef Gordon Ramsay and Iron Chef America. In addition, since 2006 has a luxurious 'gastropub', a concept born in London, which is more sophisticated food served in pubs called Ford's Filling Station , located in Los Angeles.
Within its a la carte dishes such as salami rose is a braised pork shoulder with pistachio, his famous barbecue Sunday and even their own version of ceviche , made with local fish, avocado, cilantro and 'fresno chilis. "
However, the magazine Caras said that despite include this dish from Peru, He still do not know Peru,but would love to do visit all our markets, because he confess to be a lover of origins.
But how was born his love of cooking? His desire to venture into the cuisine was taught by her mother the cheff Mary Marquardt.
"I think the art scene where I grew up gave me the freedom to do what I wanted. Everyone in my family chose to follow an artistic path at some point. It happens that this was my form of expression" told to the magazine.
And this concept takes it very seriously and has developed a philosophy around it, basing his food on four points. The first is that the process of food processing is one of his major interests, so try to be generous to them. Second is that he prefers to work with local products of the highest quality. The third place indicates that its responsibility towards its workers is that they can become better people once they learn of his teachings. And fourth, it seeks to be taught in schools the natural processes of plants.
With this system, Ford says it is not the same cook before, "Because then I had the intellectual qualities. Now I am educated and I've been in the middle for 23 years, My culinary philosophy has evolved and I've become a better teacher. And is that part of being a chef is to know mature to teach what you have learned, "he concludes in the interview.