Ascorbic Acid

Thursday 29 March 2007 at 10:59 pm The ascorbic acid, vitamin C is an element of the diet, necessary pra to prevent the appearance of the illness called scurvy. It is necessary also pra the formation and the protection of the substance intercellular and in the prevention of the cavity.

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Biotina

Thursday 29 March 2007 at 10:54 pm The biotina is in the egg yolk, yeast, milk and liver. He has not still been discovered any deficiency of the same one in the man.

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Olives

Wednesday 28 March 2007 at 8:14 pm The olives are, next to the olive oil, one of the most traditional foods in the mediterranean diet. Their content was habitual between Greek and Roman that they appreciated its qualities for the table and they considered them afrodisíacas. For the primitive towns they have always been symbol of peace, wisdom and progress. Before the arrival of the Arab, in all the mediterranean countries they wasted away olives that seasoned with honey and vinegar.

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What is it to Arm in Kitchen?

Wednesday 28 March 2007 at 8:05 pm The term to arm makes reference to the action of preparing a bird, to roast, tiing or sewing their members with brahamante thread with the purpose of that he is not deformed during the cooking. A very armed bird has better presentation and you facilitates her carved.

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Milk

Tuesday 27 March 2007 at 3:59 pm In general it is necessary to take a daily liter in our feeding, with or without cream. In the event of not liking him as drink, he can take it in soups, puddings, custards, etc. The cheese is a good substitute. Seventy grams of cheese are equal approximately to half liter of milk. The pills of calcium are not a complete substitute of milk because they don't provide the proteins and fatty necessary.

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Albumins

Tuesday 27 March 2007 at 3:55 pm The albumins are simple proteins, soluble in pure and coagulable water for the heat. A very clear example is the albumin of the egg and also that of the serum of the blood.

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Hemoglobin

Tuesday 27 March 2007 at 3:51 pm The hemoglobin is a compound protein that is together to a made up of color. A very characteristic example is the hemoglobin of the blood. Also the red color of the pig meat, vacates or any other animal owes himself mainly to her.

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Orange

Monday 26 March 2007 at 6:06 pm The orange has a very significant contribution of vitamin A and C, being an important one anti-rust. It also contains in smaller proportion sugars and fiber. To conserve them we should make it without joining them some with other, maintaining them very separate and without putting them some above other, to avoid that its close contact, produce a quick deterioration of this product of our Valencian vegetable garden. In general the oranges have to conserve them in the refrigerator, until the moment of its consumption arrives. We can highlight many varieties of oranges, as the navel, the sanguine and many more. The oranges contribute us for each 100 grams of fruit, 34 calories.

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Needle of Veal or Cow

Monday 26 March 2007 at 4:14 pm The needle of the veal or cow is considered of second category and you is the principle of the chops, you doesn't take bone, but in fillets they are ugly and with I waste; it suits to steam up them to give them good aspect. If he gets ready winding it lightly and tiing it and giving this way him form, it is exquisite piece to roast. It is better than it is of veal or young young bull because it will be this way softer for their consumption.

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Churros and Doughnuts

Sunday 25 March 2007 at 11:33 pm With the arrival of March one of the products arrives that although we can degustar the whole year it is especially the typical tentenpié in flaws. It is the churros and doughnuts, the tenderetes of these foods multiplies in the city, and although it is a simple product of elaborating, not everybody knows how to give him the authentic touch. With flour, it dilutes and salt is obtained a mass that becomes one of the looked for products. The wheat flour has to be approximately from an extraction to 75%, a so much smaller percent, would produce that the mass is not very dense. The oil has to be of olive of a low acidity. To control the acidity of the oil avoids more than a stomach ardor. The procedure is simple: to place the water to boil in a pot, to place the harinaen subsequently the aluminum recipient to toss the salt. Once the water this boiling to overturn subsequently on the aluminum recipient with the flour and the salt without letting that the water cools down (he always has to be made the mass the hottest thing possible) to knead until having a homogeneous and hard mass. For next to stuff the churrera and to toss in the oil that should be very hot. The doughnuts take something more than work they are elaborated with the help of a mass of flour that mixes with different ingredients and that one fries in abundant oil. There are doughnuts of almost everything: of cheese, cod, cauliflower, potato puree, nut moscada, pumpkin, apple, and even of wind, a type of very swollen doughnut and without mass in their interior that later on is stuffed with cream pastrycook or cream.

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Lobster

Sunday 25 March 2007 at 12:26 am The lobster is a very appreciated shellfish and whose value is very expensive for the pocket of any worker. We should choose copies that move and be alive, since they will guarantee us their freshness and good flavor when we will cook them. You can opt with buying it frozen, it will last this way us more time than the fresh one and it will also be more economic for our homes. Regarding their calories, 100 grams of this shellfish contribute us 85 calories. If the lobster that we have chosen is fresh, we should put it in water that it covers them so that they last until we will make them and conserve all his excellent flavor. The lobster is a rich shellfish in proteins, calcium and match and for his high cholesterol we don't advise it for people that will have problems to consume them.

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Flour in Good State

Saturday 24 March 2007 at 11:45 pm The secret so that the flour doesn't become moist it consists on putting inside the jar where he stays a laurel leaf. This laurel leaf will absorb the environmental humidity and the flour will stay in perfect state.

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Juicier Chicken Breasts

Friday 23 March 2007 at 4:21 pm So that the chicken breasts are much juicier it is recommended to anoint them of olive oil for the two sides. The breast is placed in the very hot iron and without anything of olive oil and it is avoided this way that the juices evaporate.

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How to Reduce Came to Make Sauces

Thursday 22 March 2007 at 4:18 pm In a ladle to half fire put the wine and the sugar, in the proportion of 50 grams of sugar for each liter of wine. We remove very well everything until he is dissolved the sugar and we allow to reduce to low fire until obtaining a lightly dense infusion, in a proportion of approximately 20% of the total volume that we use to make this. And we will already have it clever to season our sauces.

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Trick so that the Onion doesn't Cry the Eyes

Thursday 22 March 2007 at 4:10 pm If when you leave onion you don't want that they cry your eyes, you can make two things:
You can proceed to leave the onion under the faucet with cold water, or, you can catch the tip of the knife with which you will cut the onion and to anoint it with a bread crumb piece.

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Citric (Oranges, Mandarin and Lemons).

Wednesday 21 March 2007 at 12:45 am They are par excellence the winter fruits, although at the moment it is to the consumer's disposition during the whole year thanks to the early and late development of varieties and to the import of fruit of the south hemisphere during the summer. They are fruits very appreciated by their characteristics so much organolépticas [aroma, juiciness, texture) as nutritional: they contain vitamin C, B6, minerals as Potassium, Magnesium and sugar, 100 grams provide 37 Kilocalories. Spain is the biggest exporter of citric in fresh of the world and its cultivation is located mainly in the Valencian Community followed by Andalusia and Murcia. The variety of table oranges more popuíar is the Navel that is gathered from December to March; but earlier varieties exist as the Navelina and later as the Navelate, Lanelate and Powell. In the county of Castellon the variety is cultivated it reigns of the group of the mandarins, the Clemenules that is gathered from November to January. Other earlier varieties of mandarins are the Oronules, the Mioro or the Arrufatina and later varieties are the Hernandina and the hybrid Clemenvilla, Fortune and Ortanique. The lemon is cultivated mainly in Murcia and its periods of gathering go from principles of October at the end of February for the variety Primofiori and from principles of February at the end of May for the varieties Verna and Eureka.
When waste away and How are they conserved?
You can consume the whole year using in each moment the varieties that you enter in season. It is harvested when they are in conditions appropriate organolépticas and the index of maturity (relationship sugar/acidity) it reaches a minimum value. You can conserve to ambient temperature during few days and in refrigerator an or two weeks. The duration of the lemon is quite bigger even outside of the refrigerator.
What do I notice to choose them?
They should have firm skin, not wrinkled. That they are noticed heavy, full with juice. The peduncle should be present, of green and cut color to level. The color should be well developed and the intense aroma. The dry external defects don't usually affect to the internal quality.
Should reason eat citric?
To be some juicy, flavorful, sweet fruits and to have a great quantity of healthy properties (anti-rust, content in fiber and vitamins, free of fatty) and preventive before diverse illnesses like the cancer, the hypertension or the infections. But mainly because they are simply delicious.

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Chocolate for the Brain

Wednesday 21 March 2007 at 12:00 am The chocolate whose cardiovascular benefits have already been revealed would be also good for the brain, favoring the cerebral sanguine circulation, according to the results of two sleepless studies in February. Some ounces of black chocolate taken daily have the same effect that the aspirin to reduce the sanguine clotting.

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Slighter Mass

Tuesday 20 March 2007 at 11:56 pm The pasta of the doughnuts will come out slighter if he is added half glass of beer of those of water, for four people. One can also make incorporating in the last moment some spoonfuls of egg white mounted about to snow.

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Beetroot

Tuesday 20 March 2007 at 12:08 am The beetroot is a root of sweet flavor that you can use for the kitchen or for the sugar industry. It generally requires a lot of cooking of some hours so that they become tender and exquisite to season them to our pleasure. In a bag we can conserve them from 2 to 3 weeks and if we already buy them cooked we will only be able to them to conserve about 2 or 3 days, before they deteriorate hopelessly. They are not very caloric since 100 grams of beet give us approximately some 20 calories. They are also very rich in fibers for that which you are an indispensable food for the weigh loss diets.

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Thistle

Monday 19 March 2007 at 11:51 pm The thistles should have a clear green color, to be crispy and tender to be able to be cooked. Under any concept we should catch shafts that are hollow or flabby, since they would be of very bad quality and we could not consume them to prepare our plates in the kitchen. It is always necessary to eliminate the hard shafts, trocear those of good quality and to conserve them in kitchen bags. We can put them to conserve them better in our refrigerator so that they last without problems about 2 or 3 days. Their nutritious value practically doesn't exist since by 95 percent they are constituted by water. That that if it seems that they have the thistles it is a high content in salts minerals, fiber, potassium and calcium.

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Cabbage

Monday 19 March 2007 at 3:52 pm The cabbage has for each 100 grams some 25 calories. To know that they are fresh it is necessary to control that the leaves of the heart are well stuck, and that the external ones are whole and crispy. Also so that it is a healthy cabbage it should weigh regarding the size that has. It is usually conserved in bags of plastic that have holes and in the refrigerator during 12 days approximately. It is rich in fiber and folic acid. If we feel like consume it hang-over it conserves many of their properties, among them the vitamins C and A. He also has the Cabbage anti-rust substances that you help to prevent the cancer.

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