Archive for September, 2010
Ice Cream Contains Virus Tamers
September 29th, 2010 | Author: Admin
Behind the gentleness and sweetness, ice cream proved to have some unexpected nutritional facts.
Advantages of ice cream are supported by its main raw materials, namely non-fat milk and milk fat. Milk called a nearly perfect food because a complete nutrient. The researchers found more than 100,000 types of molecules contained in the milk. In addition to water and fat molecules include proteins, carbohydrates, minerals, enzymes, gases, and vitamin A. C and D. There are some researchers who claim that the milk included in the functional food category. Functional food is food that has other health effects in addition to the effects of nutrients. Milk contains several bioactive components that have significant health effects. Bioactive components of milk include milk protein, lactose, fatty acids and minerals, especially calcium. It causes the milk derivative products also still have functional effects, including ice cream. Read the rest of this entry »
Posted in The History of Ice Cream
September 20th, 2010 | Author: Admin
There are many versions of the beginning of the emergence of ice cream. One of them mentions the Emperor Nero of Rome (37-68 BC) who ordered to make the food from the existing snow on a mountaintop, served with fresh fruit on top. Other references mention the ice cream that actually brought from China to Europe by King Tang of Shang, who in 618-97 BC found a method of creating ice and milk ingredients.
Over time, ice cream recipes developed into a luxurious dish that can be eaten by people-the fashionable Italian and French royal family. Marcopolo is believed to bring a simple recipe of ice cream into mainland Europe and America. Several legends even mention America never serve ice cream to his guests: George Washington, Thomas Jefferson, and Dolly Madison, was also Governor Bladen of Maryland in 1700. In 1774, an ordinary citizen who held a party in London, Phillip Lenzi, advertised his ice cream concoction at the New York newspapers.
Tip to Cook Pasta
September 15th, 2010 | Author: Admin
Cooking pasta basically is not too difficult. In order to get a more delicious results, you should apply the following tips.
• You can feel the chewy of pasta if it is boiled until al dente, not overcooked and not raw, so feel springy if it is bitten.
• Boil pasta in water that was boiling an. Comparison of 1.5 liters of water to 100 grams of pasta. This allows the pasta swell and not sticking together perfectly.
• Wet pasta requires 2-3 minutes of boiling time, while for the dry 80-10 minutes. Lack of time and is usually pasta will taste raw. If you boil it over time, the pasta will be soft and lose their elasticity.
• Add a little salt in boiling water for pasta tastes more delicious.
• Do not add oil or butter so the pasta does not stick to each other. Leave this habit because it would make the sauce complements can not permeate the pasta.
• Mix with a complementary sauce immediately while hot. This way is better because it makes the sauce more pervasive, the pasta does not stick to each other, and which is certainly become more delicious.
White Bread Various Kinds
September 2nd, 2010 | Author: Admin
White bread was referring to the taste. This means that taste of fresh bread. However, the fact that taste of fresh bread that there are many, you know, let alone in the country of origin. Loaves of bread, among others:
French bread / baguette
Baguette was used to make bread or Bruschetta garlic bread or just eaten with soup.
Plan au levain
This is still kind of French bread. The shape is round. It is dense and crusty bread. It made from sour dough. It is ordinary presented at the beginning of the meal with butter or eaten with soup.
Frankenbrot
German bread is shaped like a baguette rather long, but not high. Bread is made from rye flour. Read the rest of this entry »