Best Food Recipes 2023 Step by Step with Pictures
Table salt, rock salt, edible salt, is a food product that is added to a variety of dishes. It represents crushed crystals, the color of which is white.
In nature, it is impossible to find table salt in its pure form, because it always contains impurities of other mineral salts, which give it a variety of color shades. Most often it is gray.
Today there are many types of salt. Among them there are, one might say, classic and exotic. The first ones have long been included in our diet. They have long been used in cooking to this day:
Rock salt is ordinary salt without any special impurities.
Iodized salt is sodium chlorine, which is artificially enriched with iodine, it is very popular in regions where people suffer from iodine deficiency.
Fluorinated salt – enriched with fluoride is useful for teeth.
Dietary salt is characterized by a reduced sodium content, which is why it has a slightly different taste.
Exotic types of salt are used in different cuisines of the world, among them volcanic Indian salt, Himalayan pink, French smoked and many others. Such products differ in shades and the presence of specific flavors.
Salt is not produced by the body on its own, but is very important in metabolic processes. Chlorine is needed for the synthesis of hydrochloric acid in the stomach, as well as other substances that are responsible for the breakdown of fat. And sodium ensures the correct functioning of the muscles and nervous system, it affects the condition of bones and the absorption of nutrients by the large intestine.
Salt participates in metabolic processes at the cellular level, thanks to it, tissues receive the necessary amount of elements. The sodium-potassium compound is responsible for the penetration of amino acids and glucose through the cell membrane.
In addition, edible salt has excellent antibacterial properties. It is an effective defender against harmful bacteria.
Another useful property of sodium chloride is that it enhances the taste of foods, contributing to an increase in the pleasure of their consumption and appetite.
The product is widely used in various fields. One of the most popular fields of application is cooking. Here salt is an important component of almost all dishes. It is part of meat and vegetable dishes, main dishes and desserts.
In addition, it is used to preserve products, both to give a special taste, and to preserve them until the next harvest. Sodium chloride kills bacteria, so that salted food remains suitable for consumption for a long time.
Abuse of food salt can lead to unpleasant consequences. Excess sodium chlorine contributes to increased blood pressure, the development of kidney and cardiovascular diseases. It leads to headaches, swelling, and in addition, to the malfunction of the nervous system.
You need to understand that salt itself is not toxic, but with it, as with any other substance, you should not overdo it.
Try to maintain a balance and do not consume salt less or more than the daily norm.
Otyazuke is a Japanese dish. In Kyoto, there was such a tradition that if a guest was offered this dish, it was a hint that he had stayed too long and it was time to go home))) And a polite guest should not have eaten it, but got up and left))) although the dish is very tasty. Probably the owners ate it with relief after the guests left)))
I want to share a recipe for juicy, crispy and very tasty mini chebureks with squid filling. Squid meat does not have a fishy smell, and minced meat from it turns out tender and juicy. My dough is without eggs, it is very elastic, it is perfectly molded, but it does not stick to my hands. Thanks to all these features, it turns out an unusually juicy filling and cheburek, which does not flow and even when cooled remains crispy.
It is translated into Russian as “Lahmajun-hazelnut” and is a miniature snack dish “for one tooth”, the birthplace of which is considered to be the city of Tarsus in south-eastern Turkey. Tiny tortillas made of dough, covered with a mixture of minced meat and vegetables, are served in restaurants while waiting for a change of dishes. We will try to look at this dish from an everyday point of view and prepare delicious mini – lahmajuns in an ordinary kitchen, especially since all the necessary products are at our fingertips.
This bread in Scotland used to be baked on the eve of the feast of St. Michael, on September 29, when all the grain was removed. Bread was traditionally baked by the eldest daughter in the family from the grains of the fresh harvest. A mixture of different grains was used for “Struan”: rye, oats, barley, wheat. The grains were pre-ground and soaked in water or milk. Then they baked bread, and in the morning they carried it to the church to receive the blessing of the priest, who asked St. Michael for a plentiful harvest.
Babaganush is a popular Middle Eastern snack-sauce. It is a close relative of our eggplant caviar or Georgian ajapsandali, but the taste and texture are completely different. Eggplant puree is very tender and soft, generously flavored with oriental spices and tahini paste. It is ideal to serve pate with toast, pita bread, pita, crackers, baguette – it is incredibly delicious and beautiful.
Meunière sauce is an oil sauce of the national French cuisine, which perfectly reveals the charm of seafood and fish dishes. Three cooking methods: 1. With brown butter. 2. Fish oil. 3. Sauce for hot fish. The taste is obtained due to the special processing of the ingredients. Butter can be melted at room temperature, heated in a saucepan or in a frying pan on a piece of fish, but for the preparation of meniere sauce in haute cuisine, brown melted butter is used. I’ll cook flounder fillet with sauce.
Otyazuke is a Japanese dish. In Kyoto, there was such a tradition that if a guest was offered this dish, it was a hint that he had stayed too long and it was time to go home))) And a polite guest should not have eaten it, but got up and left))) although the dish is very tasty. Probably the owners ate it with relief after the guests left)))
I’ve never been abroad. But, of course, I would really like to. However, in the light of current events, we can only dream, and also sit in front of the TV and do “zyring”. I.e., travel together with the hosts of culinary programs from different countries (by the way, everything is bad for them too). And you can also travel through the pages of books! This is much more useful. And the first place we will go is to Alsace. A historical region on the border of three countries-Germany, Switzerland and France. Today, this territory belongs to France and is part of the administrative region of Grand Est. Little Red Riding Hood brought us here, or rather, a well-known fairy tale. Well, we load our guns and go to the forest to scare the wolves. And at the same time we will take the treat to Grandma.
