Just as it is very important to know the composition of the food and the amount of each one of them that we must take, is knowing the cooking methods. Today I am going to give you a few tricks on how know the temperature of the frying oil. Knowing this temperature is very important, since this is going to depend on that food absorb more or less oil, which would be better or worse fried or that you burn.
We are going to check the temperature of the oil with bread. The bread is denser than the oil because it contains water. If there is a crumb of bread in oil at room temperature, is sinking, but if the oil is at a temperature above 130 ?C, the water evaporates, the crumb loses density and fleet. If the temperature exceeds os 150 ?C gives Maillard reactions and browns. What happens with the crumb is a faithful reflection of what would happen if friesen food with that temperature.
- The crumb is going to the bottom and stay there. The temperature is below 130 ?c. If it is fried with this temperature, the food loose water cools the oil that is in contact with, in stead of frying it boils.
- The crumb is going to the bottom but begins to boil, and the minute approximately up to the surface and gets yellow. The temperature is between 130 and 150 ?c. It has gone by an entire minute until it has evaporated the water of the bread. The temperature is a little low; the food will fry but take too long to dry the surface and will absorb too much oil.
- The crumb arrives to the bottom but begins to climb almost immediately. In a minute is evenly browned. The temperature exceeds 150 ?C needed to Maillard reactions, since they are the but slowly. It is the right temperature to fry food that you want to do well by the center but without burning.
- The crumb began to sink but rises almost immediately; it is perfectly browned in less than half a minute. The temperature is about 170 ?c. A food immersed in this oil bubbling up and emits water vapor; splashes are little perceptible, except that contains plenty of water.
- The crumb is not sinking. Form bubbles around it, and it is perfectly dry and golden almost instantly. The temperature will be approaching the 200 ?C. The point of smoke is close, so that it should be slightly lowering the fire. A food immersed so hot will splash so spectacularly to vaporize the water quickly it contains. In addition, it is easy to make too much done on the outside and a little underdone on the inside.
- The crumb is burning almost to throw it. The oil smokes. The temperature is above the point of smoke, which is higher than 200 ?c. If there is food in the oil bubbles, produces abundant splashes and form foam by clotting the protein. Olive oil has suffered a major degradation which discourages use it again.
Al igual que es muy importante conocer la composici?n de los alimentos y la cantidad de cada uno de ellos que debemos tomar, lo es el conocer los m?todos de cocci?n. Hoy voy a daros unos truquillos de como conocer la temperatura del aceite de fritura. Conocer esta temperatura es muy importante, ya que de ello va a depender que los alimentos absorban m?s o menos aceite, que queden mejor o peor fritos o que se os quemen.
Vamos a comprobar la temperatura del aceite con miga de pan. La miga de pan es m?s densa que el aceite porque contiene agua. Si se echa una miga de pan en aceite a temperatura ambiente, se hunde, pero si el aceite est? a una temperatura superior a 130 ?C, el agua se evapora, la miga pierde densidad y flota. Si la temperatura sobrepasa os 150 ?C se dan las reacciones de Maillard y se dora. Lo que pasa con la miga es un fiel reflejo de lo que pasar?a si se friesen alimentos con esa temperatura.
During these christmas all do excesses in food. Great lunches and dinners with large and caloric desserts (nougat, cordial, alfajores, mantecados, trunks of Christmas … ). Now we have to return to your daily routine, to “breakfast like a king, eat it as a poor and dinner as a beggar“. I know that it is hard to take a coffee after eating and do not have the side dish of nougat to peck a little, but we have to be consistent with our food and leaving this kind of whims for these dates. Of course, if you fancy a ounce of chocolate you can take, but don’t be like a habit, if not as a whim of a day.
Durante estas fechas navide?as todos cometemos excesos en lo que alimentaci?n se refiere. Grandes comidas y cenas con grandes y cal?ricos postres (turrones, cordiales, alfajores, mantecados, troncos de navidad…). Ahora tenemos que volver a la rutina, a “desayuna como un rey, come como un pobre y cena como un mendigo”. S? que es dif?cil tomarse un caf? despu?s de comer y no tener al lado el plato de turrones para picotear un poco, pero tenemos que ser constantes con nuestra alimentaci?n y dejar ese tipo de caprichos para estas fechas se?aladas. Por supuesto que si os apetece una onza de chocolate la pod?is tomar, pero no lo hag?is como una costumbre, si no como un capricho de un d?a.
Lycopene is a plant pigment of the group of carotenoids. This substance is responsible of the color red or orange of some fruits and vegetables (watermelon, carrots, apricots and grapefruit). Lycopene belongs to the same group as the beta-carotene, but without converted into vitamin A. It is for this reason that it was thought that it had no physiological importance, although many studies have demonstrated that it possesses many health benefits.
El licopeno es un pigmento vegetal del grupo de los carotenoides. Esta sustancia es la responsable del color rojo o anaranjado que presentan algunas frutas y verduras (sand?a, zanahorias, albaricoques y pomelos). El licopeno pertenece al mismo grupo que el beta-caroteno, pero sin transformarse en vitamina A. Por este motivo se lleg? a pensar que no ten?a importancia fisiol?gica, aunque muchos estudios han demostrado que posee numerosos beneficios para la salud.
After many lunches and dinners copious we need to eat something light and hot. It is clear that our body is very clever, and when note that we are giving more than what you need there comes a time in which it says enough. By many nougat, marzipan and other things that will put us in front we simply cannot countenance. That is why today I’m going to leave a recipe that can be perfectly your first dinner of the year. I hope you like it and you enjoy: “artichokes with ham”.
- Ingredients for 4 people: 1 Kg of artichokes, 2 slices of ham, 1 onion, 2 cloves of garlic, 1 carrots, olive oil, 1/2 cup of white wine, 1/2 cup of water, lemon and salt.
- Preparation: Clean the artichokes faced hard leaves and the stems and leaves only the hearts. Rub with lemon and put in a saucepan with water, a pinch of salt and a splash of lemon. They are boiled for 10 minutes with water on a gentle heat. Then drain and put them aside.
The onion, carrot and garlic are peeled, chop very finely and sefrien in a casserole with a splash of olive oil. When starting to be browned, incorporate the ham previously cut into small cubes and fry a couple of minutes. Finally, add the artichokes, salt, wine and water. Leave to cook to slow fire for 15 minutes and serve.
Despu?s de muchas comidas y cenas copiosas apetece tomar algo ligero y caliente. Est? claro que nuestro cuerpo es muy listo, y cuando nota que le estamos dando m?s de lo que necesita llega un momento en el que dice BASTA. Por muchos turrones, mazapanes y dem?s cosas que nos pongan delante no nos apetece. Por eso hoy os voy a dejar una receta que puede ser perfectamente vuestra primera cena del a?o. Espero que os guste y la disfrut?is: “alcachofas con jam?n“.
Ingredientes para 4 personas: 1 Kg de alcachofas, 2 lonchas de jam?n serrano, 1 cebolla, 2 dientes de ajo, 1 zanahoria, aceite de oliva, 1/2 vaso de vino blanco, 1/2 vaso de agua, lim?n y sal.
To end the year 2011 I would like to leave three phrases of Francisco Grande Covi?n. Grande Covi?n was born in 1909 in Asturias, was a doctor and researcher in the area of nutrition and biochemistry, founder and first president of the Spanish Society of Nutrition.
“Less plate and more shoe”
“We have to eat everything, but in its fair measure”
“It is not enough eat to live, but eat in an adequate manner in order to live longer and in a better state of health”
I hope that these three phrases are in your minds throughout 2012 and, thus, help you to lead a healthy and balanced diet.
Para terminar el a?o 2011 os quiero dejar tres frases de Francisco Grande Covi?n. Grande Covi?n naci? en 1909 en Asturias, fu? m?dico e investigador en el ?rea de nutrici?n y bioqu?mica, siendo fundador y primer presidente de la Sociedad Espa?ola de Nutrici?n.
- “Menos plato y m?s zapato”
- “Hay que comer de todo, pero en su justa medida”
- ?No basta comer para vivir, sino comer de una forma adecuada para poder vivir m?s y en mejor estado de salud”
Espero que estas tres frases est?n en vuestras mentes durante todo el 2012 y, as?, os ayuden a llevar una alimentaci?n sana y equilibrada.
I am sure that in these dates between lunches, dinners and other celebrations wine is present in all your tables but, what is wine? What types of wine are there? Does wine give me some benefit drinking it in the food? Here I leave the answer:
According to European legislation (Regulation EC 1493/199) and the Law in the Vineyard and Wine spanish, “Wine is the natural food obtained exclusively by the alcoholic fermentation total or partial of fresh grapes, whether or not, of grape must”
According to the materials sugary reducers, wines are classified into: dry ( <5 grams), doomed (5-15 g), semi-dry (15-30 g), semi-sweet (30-50 g) or sweet ( >50 g).
According to the varieties of grapes, or processing practices these are classified in:
- White: from grape must white or red grape with white pulp (by avoiding in this case the diffusion to the rectified the coloring matter contained in the grape skins).
- Reds: from grape must obtained from grapes ink with dissemination of the subject dye contained in the husk.
- Pinks: from red grapes or mixtures of inks and white whose musts have fermented without the skins.
- Clarets: from musts with mixtures of red grapes and white or of its musts whose fermentation is made partially in the presence of the marcs of the red grape.
By special wines is meant special composition, whose organoleptic characteristics come from the grape, the technique of elaboration or specific practices for each class. They can be, among others:
- Natural sweet wines: prepared from musts of high sugar content and alcoholic strength of up to 18% vol/vol.
- Generous wines: the manufactured according traditional rules or individuals, including the addition of alcohol in wine at certain stages of its development, and whose alcoholic graduation falls between 14-23% vol/vol.
- Natural sparkling wines: the that as a result of its special preparation contains CO2 of endogenous origin and that, to be disgorging the bottle and pouring the wine, are a foam of sensitive persistence, followed by a detachment of bubbles. The CO2 must be from a second fermentation of the sugars added or natural wine base, carried out in closed packaging; the product, once finished, you should have a minimum pressure of 4 atmospheres at 20 ?C.
- Cava: the second fermentation in the bottle, where it will take the whole process of winemaking and aging the elimination of lees. This process will be carried out in cellars or local thermal appropriate conditions.
- Sparkling Wine: to be covered the bottle CO2 is seen slowly in bubbles, without that it reaches to lather.
Likewise, the EU legislative system establishes a system of protection of the origin, and the quality of the wines will be based on the following levels:
- Table wine: from wine grape varieties permitted, prepared in accordance with common practices and it unfit for consumption. Has to be developed in each region which exclusively with those varieties that for that region are listed as preferred or authorised in the corresponding regulations, and will be table wines with the right to the mention of “wine of the region”.
- Quality wines psr: quality wines produced in a given region, in which, in addition, it may establish the levels of Geographical Indication, with the Denomination of Origin “D. O. ” qualifie.?
As beneficial effects of wine consumption, thanks to the phenolic compounds, which contains, we can highlight:
- Cardioprotective Action.
- Antioxidant Action.
- Anti-inflammatory effect.
- Anti-cancer Action
You already know that these benefits will be able to obtain with a moderate consumption of wine, 1-2 cups a day.
Seguro que en estas fechas, entre comidas, cenas y dem?s celebraciones el vino est? presente en todas vuestras mesas pero, ?qu? es el vino? ?qu? tipos de vino hay? ?me aporta alg?n beneficio tomarme una copa en la comida? Aqu? os dejo la respuesta:
Seg?n la legislaci?n europea (Reglamento CE 1493/199) y la Ley de la Vi?a y el Vino espa?ola, “Vino es el alimento natural obtenido exclusivamente por fermentaci?n alcoh?lica total o parcial de uva fresca, estrujada o no, de mosto de uva”.
Seg?n las materias azucaradas reductoras, los vinos se clasifican en: secos (<5 gramos), abocados (5-15 g), semisecos (15-30 g), semidulces (30-50 g) o dulces (>50 g).
Muchas veces comemos sin tener apetito de verdad, bien porque estamos aburridos, estresados o simplemente porque tenemos m?s cantidad de comida en el plato que la que de verdad necesitamos. El hambre y la saciedad est?n regulados por diferentes mecanismos biol?gicos, y son a estos a los que tenemos que escuchar.
Os dejo 15 consejos de Marta Garaulet para reconducir vuestro apetito biol?gico:
Many slimming diets reduced by excess intake of carbohydrates, which makes you feel thirst by eating these foods. The explanation for this feeling is the following: when is still a diet rich in proteins and poor in carbohydrates, plasma concentrations of of a group of amino acids called “large neutral amino acids ” (GAAN) increases. This group of amino acids competes with the tryptophan, the only precursor of serotonin (neurotransmitter that plays a very important role in mood state, degree of anxiety, quality and quantity of sleep), by entering the brain. The tryptophan will have problems getting through the blood-brain barrier with what the brain concentrations of serotonin will decrease dramatically.
Now you know why some foods, such as sweets and chocolate, replace sadness, anxiety and nervousness by joy, sedation and happiness. The high proportion of sugars from these foods is increasing the production of serotonin. On the other hand, the diet decoupled hyperproteinic or hiperfatty, all of them cetogenics (less than 100 g of carbohydrates) will decrease the brain concentrations of serotonin giving rise to a feeling of sadness, bad mood, and sometimes even depression.
Therefore, you must never make slimming diets with low carbohydrate content. As always I say, you have to follow a healthy balanced diet and according to the recommendations of the mediterranean diet.
Muchas dietas de adelgazamiento reducen en exceso la ingesta de hidratos de carbono, lo que hace que se sienta ansia por comer estos alimentos. La explicaci?n a esta sensaci?n es la siguiente: cuando se sigue una dieta rica en prote?nas y pobre en carbohidratos, las concentraciones plasm?ticas de de un grupo de amino?cidos llamados “grandes amino?cidos neutros ” (GAAN) aumenta. Este grupo de amino?cidos compite con el tript?fano, el ?nico precursor de la serotonina (neurotransmisor que juega un papel muy importante en el estado de humor, grado de ansiedad, calidad y cantidad de sue?o), por entrar en el cerebro. El tript?fano tendr? entonces problemas para atravesar la barrera hematoencef?lica con lo que las concentraciones cerebrales de serotonina disminuir?n de forma espectacular.