Most people prefer not knowing how to prepare certain foods. If you're not in that group, I kept reading. You'll find out how ingredients are some products we eat very often. That's right: when you reach the end of the note, you might not want to try again.
1. Gelatin
If a product is harmless, that is gelatin. It is a cholesterol-free food without preservatives or additives, that doctors recommend to prevent osteoporosis and osteoarthritis, among other benefits. However, in its innocent lurks a monster task. It consists of a 90% protein derived from collagen. What is the raw material of collagen? The cuts of raw skin of cattle and the fleshless cool head and bones, degreased and crushed within 24 hours of slaughter, to transform them into ossein. After washing several times with acid ossein hides and exposed to a solution of lime, 5 to 10 weeks. The substance extracted is then sterilized at 145 degree and quickly cools to solidify. From there, you can go direct your kitchen.
2. kanikama
is the generic name of a product made with surimi, a paste of white meat fish that has flavoring and coloring to simulate crab. But retains little fish. To prepare crumble species of pollock, mackerel, cod and hake. The mixture is washed repeatedly and then passed through a machine that heats and cools the mess on. After forty minutes, is just a gel that is added starch, flavorings, egg, salt, sugar, preservatives, colorings, MSG, and a long list of ingredients. The product is then frozen. After arming the kanikama rolls.
3. brawn might suppose
4. sausage
essential component of any roast, is a sausage of pig's blood clotted. Up here, not news. But the way he prepares yes. First, wash the insides of pigs with white and lime soap repeatedly, until they no odor. The filling is made with a pint of blood without clotting, which is dumped into a pot and seasoned with garlic, chili, onion, sugar, salt and oregano. After boiling the ingredients, tied one end of the gut and enters the blood by the other with a funnel. Then closes again and boil for thirty minutes. If we notice something hard to chew in the mouth, such as cartilage, is because in many cases are added head crushed bones in the pot.
5. Pate
is a favorite of bites, which almost no one knows for sure what leads. It is made with the disposal of offal and meat of different animals such as cows, pigs and ducks. To achieve the texture, flavor and consistency that we know, you add flour, spices, milk, preservatives and other various additives, and then treated with heat. Although the predominant flavor liver is the most abundant ingredient in the mix.
Danger: 10 things you never you have to try when you go out to eat out
Our confidence is born in Milan with fried ravioli with tomato sauce, and dies in the steak with mixed and medium mass Muzza. For everything else, we are afraid. Eating out can be an act of courage: whatever the venue, we are always confident our stomach at the hands of others, with uncertain outcome. Lovers of cookery had to accept the fashion of modern cuisine, but in the name of modernity, often committed sacrilege. Here are 10 things to avoid when you go out to eat outside.
1. not eat empanadas on a grill. When you go to a barbecue, I asked only dishes that come from the coals. And to go chopping, chori, Morci or offal. Never ask a pie, as many local cuts used for stuffing roast.
2. Do not spread the pate. you leave it on your table soon as they arrived, but what put this bowl is a sadness grouting process an overcooked vegetables with some broth or cream and the leftovers that are passed from table to table. Always better to ask for butter.
3. not ask for Caesar salad. sauce in its original recipe has raw egg yolk and with them the risk of salmonella.
4. not taste the fish of the day . Catch of the day is not nothing but a trap-literal and literary menu. The offer is usually never varied. In still life middling always hake. And the supplier appears once a week. Freshness, nothing.
5. ceviche not ask if the restaurant is not a Peruvian. Peruvian cuisine is pandemic. And spread the fly's syndrome, appears up in the soup. Today all the "rest"-word is abhorrent-offer ceviche, but very few do the only thing you should do to prepare, do the time with very fresh fish and, as far as possible with the original ingredients.
6. not ask for extra virgin olive oil . We are sitting in a tavern. Everything looks good: environment, food, bread and wine. So we ask that We bring olive oil to flavor the salad greens. Then, approaching an opaque liquid, thick and stale: aroma digestive lubricant true to its gloomy aspect that ruins everything it touches, including directions. Does it make sense to ruin the arugula with corn oil or sunflower oil? For nothing.
7. not ask for seafood. seafood, the fresher the better. From the sea to the pot. How do you judge the age and fate of this mussel gratin? How long ago abandoned its ocean and passes through the scaffold gastronomy, cold chain doubtful that every so often you pianta a link? When in doubt, better not ask.
8. Avoid chocolate volcano. The nutty 80's and 90's tiramisu. It seems that this decade to open a restaurant in the AFIP request form that the chef knows how to do the volcano of chocolate. Go luck! So what are we, guinea pigs? Although not easy to replicate the world's most-performed dessert, anybody is encouraged. To conceive the dignity of a translator is necessary to manipulate with the best raw talent, which does not occur in most restaurants.
9. Avoid the "tip of the chef." Always lunch a la carte. The executive menu will be the best option economic, but if you can, it is best to avoid the boards with the trilogy scrawled in colored chalk. "Plato + drink + dessert = danger season." In general, today's proposals, are leftovers from yesterday.
10. Do not order wine by the glass. Order wine by the glass exposes us to red and white oxigenated dead. As dead as the brand image. Dodging the wine glass is easy today, asking a good bottle of 375cl. Many wineries have begun to market.
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