Pork with vegetables, stewed in cream

Pork with vegetables, stewed in cream

Useful properties

Pork - the most easily digestible meat after mutton. Pig fat is much less harmful to the heart and blood vessels than beef. 100g of pig meat containing 2.98 g of fat and the same amount of chicken - 3.03 In addition, in pork contains a very large in comparison with other types of meat, the amount of vitamins - B1, B2, B3, B6 and B12. Pork is also rich in protein, and therefore lactating mothers are advised to eat pigs’ feet, as it promotes the production of meat breast milk.

The only danger to the health of those who consume food in fresh and salted pork is trichinosis - a disease caused by parasites that are difficult to detect in vivo and killed the animal, which may develop in the human body.

Interesting fact

Consumption of pork in food is forbidden by law in Judaism and in Islam. The Christians pork - authorized product, but in the New Testament there is no express authorization to use it for food.

For Hindus pork is one of the main types of meat, because the cow is a sacred animal.

How to cook pork

If the goal - to prepare broth or soup, pork is better to omit the cold water , in which case most valuable nutrients in the water enters . If the goal - boiled meat, omit the pork in boiling water. Cook the pork, covered, periodically removing the foam. Cooking time depends on the age of the meat. On average, the pork is cooked 1.5-2 hours. Salt pork is better for 10 minutes before end of cooking - it will be juicier.

Calorie content and nutritional value of pork

Caloric pork is 142 kcal.

Nutritional value of pork proteins - 19,4 g , fat - 7.1 g, carbohydrates - 0 g.

Pork with vegetables, stewed in cream recipe

Pancakes with kefir

Pancakes with kefir

A little history:

Pancakes - one of the oldest products of Russian cuisine appeared before the IX in pagan times. The word “damn” - distorted “Mlyn” from the verb “to grind”. “Melin” or “Mlyn” means an article of namelennogo, ie flour products. This is probably the most economical flour dish that requires a minimum of flour at a maximum of liquid (water, milk) as the pancake batter is used much liquified. Further increase the volume of the test yeast. Occurring now use baking soda for pancakes borrowed from the West long ago and unusual Russian cuisine. Russian pancakes differ very special texture; they are soft, loose, spongy, and fluffy light and at the same time as a semi-transparent, with a clearly discernible pattern of numerous pores. These pancakes are like sponges absorb the melted butter, sour cream, why are made juicy, shiny and tasty.

Pancakes with kefir recipe

Charlotte traditional

Charlotte traditional

A little history

It turns out that the simplest and most popular nowadays tea dessert is very interesting and fascinating story. Over the centuries it has changed, some components are replaced by others, but the name has always remained the same: “Charlotte”.

Prepare charlotte‘s power to not only experienced cooks, pastry chef, but also amateurs, even for a beginner.

Short article can be described as follows: “a dish made ​​of biscuit dough, which uses the filling of apples”.

In the old pre-war books found the old name of “Charlotte”, which is associated with the English word «Charlotte».

This dessert invented in the second half of the XVIII century for the wife of George III, Queen Charlotte, which protected the producers of apples. Initially, Charlotte did not need cooking, being a type of ancient bread pudding.

Pieces of bread soaked in syrup, which is used for cooking apples, pears and apricots. Then the pieces are stacked in layers, between which is placed a filling of fruit. Then covered with a layer of Charlotte, such as pieces of bread soaked in syrup. The preparation technology, by the way, is strikingly similar tiramisu: it is possible that Charlotte - an earlier version of the Italian delicacy.

The Oxford English Dictionary in 1796 said that Charlotte - a “pudding, which is used for making cookies or slices of sponge cake, and which is prepared in a special way. Can be eaten raw or roasted . The most famous of baked – apple”.

Studies show that in the XVIII century belonged to the species Charlotte pudding recipe fundamentally changed only after 20 years without the involvement of the French.

Marie Antoine Careme, the famous French chef, own recipe cooked Charlotte for the Russian Tsar Alexander I, who 19 March 1814 the winner went to Paris.

Modified charlotte so impressed the king that he wanted to take away Karem in Russia, the talented Cooks had long resisted. The dessert was called “Russian charlotte”.

Throughout the XIX century, this dessert was a hit cooking, along with the emigrants he was in the United States, where he received a new name: Charely roosh, which was transformed from Charlotte russe. In the New World, Charlotte got her own life, local chefs have repeatedly changed the composition of the dessert.

Today filling for charlotte may be very different, it may be not only fruit, but berries, jams, creams, mousses, jam.

Charlotte loved and appreciated throughout the world for its versatility to adapt to new conditions and simple, accessible ingredients. Especially valuable in the world of French charlotte, but in Russia the French chefs try to avoid prescription. Today buy or order the apple pie cooking in the department can be of any supermarket.

But there is another version of the emergence of charlotte. They say that one unknown chef burned with love for a poor girl, whose name was Charlotte and in her honor invented a new culinary masterpiece.

Charlotte traditional recite