Best Food Recipes 2023 Step by Step with Pictures
Fresh water, which can be eaten, is especially appreciated all over the world. The share of fresh water is no more than 3% of the entire world ocean. Its reserves are found in rivers and freshwater lakes. But most of the fresh water is concentrated in glaciers and polar massifs.
In cooking, only fresh water is used, but it is also different. If we talk about cooking, then boiled, filtered, melted, bottled, mineral and others are used. Dishes such as soups, broths, sauces, pickled and stewed products, most desserts and side dishes are impossible without it. Water is the basis for any drink. It is used for cooking, stewing, steaming, pickling, soaking and other active actions in the kitchen.
Regardless of the fact that the formula of water is the same everywhere, each variety differs in its own chemical composition. Many cooks prefer to defend water. If the water will stand for about 8 hours, then all harmful substances will settle from below, and only 30% of the water is used in cooking. Filtered water is considered to be the most useful, but do not forget to replace the cleaning system in a timely manner. There are salts in bottled water, and therefore it is perfect for use in domestic conditions. Distilled water is not used in cooking, as it is “empty” and has no useful properties.
Pure water has no taste, however, there is almost no taste in nature. Thus, the taste of water is given by various impurities that are part of the water. The specific taste will depend on the source and the area of water extraction, and it may also have a different degree of severity. In addition, the taste of water depends on the state of the body.
There are many classic minestrone recipes in Italy. But today I’m going to make minestrone in the autumn, with seasonal autumn vegetables and bacon. In some areas of Italy, it is prepared with pancetta. Pancetta is Italian bacon or ham on a bone. which we can replace with brisket or bacon. Meat minestrones are more suitable for cold weather. Minestrone always turns out to be very thick and therefore very satisfying, and this is what you need these autumn days.
It so happened that for 3 weeks I was with my family in beautiful and still warm Greece. This is not my first visit, and moussaka is my old love. But this time I have a 5-month-old daughter with me, and it’s almost impossible to go to taverns and eat this magical dish. Well, we don’t like restaurants here); So I decided to cook moussaka at home. I didn’t find a similar recipe on the website. It is based on a recipe from the Greek forum and slightly adapted. Share the result.
Sausage in our family is relevant at any time of the year, but in autumn, with the onset of cold weather, meat snacks become more popular. And fresh slaughtered pork appears on the market. So my hands are itching to cook homemade sausage. Inclusions of dried barberry berries give the sausage a beautiful pattern and set off its sour meat taste.
I offer you a very delicious fresh salad. This is a wonderful combination of all products, seasoned with a light and delicious sauce, and pickled onions add piquancy to the salad. It looks beautiful and bright on a festive table. But we often cook it on weekdays. It is prepared quickly and from available products.
A hearty dinner dish for the whole family. We are always happy to see sausages or something smoked on the table. Here I liked the use of cabbage, which, oddly enough, took first place among my men. It is convenient to cook in the manner of “pots”: fell asleep and wait for cooking! Replaced the onion with leek.
Polenta is a dish of Italian cuisine. Simply put, it is corn porridge. Polenta was prepared in different ways: soft and hard, baked, cut into pieces and fried. The dish eventually turned into a gourmet dish and is included in the menu of many restaurants. Today I made a portion of polenta with two fillings and two types of cheese.
