Best Food Recipes 2023 Step by Step with Pictures
In culinary and household terms, sugar is called sucrose – an ordinary food sweetener that is obtained by processing sugar cane or sugar beet.
The white color of sugar is achieved during refining, but at the same time its individual crystals remain colorless. Many varieties of sugar contain different amounts of vegetable juice – molasses, which gives the crystals different shades of white color.
Sugar is an indispensable ingredient in many drinks, dishes, confectionery and bakery products. It is a familiar additive to coffee, cocoa and tea; confectionery creams, ice cream, icing and sweets cannot do without it. As a good preservative, white sugar is used in cooking jam, making jelly and other products from fruits and berries. Today, white sugar can be found almost everywhere, even where it is not expected to be found. For example, it may end up in low-fat diet yogurt or sausages, as well as in the manufacture of canned meat.
White sugar on sale is in the form of granulated sugar and refined sugar in pieces. Granulated sugar is packed in bags of different capacity, usually from one to fifty kilograms. Dense polyethylene bags are used, inside of which a film is additionally stretched to protect the contents from moisture and the spillage of crystals. Refined products are packed in cardboard boxes. The high hygroscopicity of white sugar causes certain requirements for its storage. The room where the product is located must be dry, protected from temperature fluctuations. Storing it at high humidity will lead to the formation of lumps. Sugar has the ability to absorb foreign odors, so you should not keep it near products with strong flavors.
White sugar is very high in calories – almost 400 kcal per one hundred grams of the product, and its composition consists entirely of carbohydrates. Therefore, when dieting, it is recommended to limit the use of this product in its pure form (for sweetening coffee or tea) and in the form of various sugar-containing drinks, cakes, cookies, etc.
I often bake homemade bread, I am interested in new recipes. By chance on the Internet I came across a recipe for Filipino bread Pandesal (amazing!!), which interested me very much, what is it? In translation, “pandesal” means salty bread. But the taste of the rolls was normal. They are crunchy on the outside and soft and fluffy on the inside. We use these buns for breakfast.
This bread for breakfast is prepared in the north of Italy, in the Trentino-Alto Adige region. This is a mountainous region with magnificent vineyards – that’s why raisins are used. Absolutely incredible bread!!! The crumb is so airy, just fluffy… And the fragrance!!! This is crazy!!! We would call it a butter pie or a cake, but the Italians say it’s bread.
Bread, in principle, is simple. Be such as are sold in the store – black round. So the recipe, as you can see, is not suitable for everyone. I like the ratio of rye and wheat flour in this bread – rye flour is almost three times more. Bread does not turn sour. It is quietly stored for a week, does not mold and almost does not stale. But it is not light, not fluffy, etc. It’s exactly as I remember it-bread from the store.
Many people are probably familiar with this dish … “Meat loaf”… or Mitlof… However, when preparing this version of such rolls, not quite a traditional meat ingredient will be used! But, I assure you, it will be very tasty! In general, from very affordable products on your table is a great alternative to traditional cutlets! Try to cook?
