In recent years, the real trouble is with the quality of sunflower oil. I do not mean cold-pressed oil, which is suitable only in salads, but industrial-produced, in large quantities, sunflower oil. Ruthless competition between manufacturers, the desire to make the product even cheaper leads to a decrease in the quality of oil – and already far from the best.
Meanwhile, our health depends on the quality of vegetable oil and fats no less than on the quality of drinking water.
When choosing oil for cooking, one should focus on two characteristics:
whether its taste and smell are suitable for the planned dish and whether the oil will cope with the tasks assigned to it.
For each oil, there is a so-called smoke point – the temperature at which the substances contained in the Continue reading
Pornography is a reflection of sexual behavior in literature, images, sculptures, films, etc. with the aim of causing sexual arousal.
Food and sex are equivalent for the continuation of the human race. Therefore, talking about food and sex acts on a person equally exciting – instincts work.
Until today, I talked exclusively about cooking, but almost never talked about eating it, finding this process too intimate. In addition, I did not know how not to cross the thin line between food-erotica and food-pornography and not cause aversion to physiology.
Today I present to you the first experience in this area, a story about how to eat Ferghana pilaf. Continue reading
I’ll make a reservation right away: I won’t talk about how to cook any Hungarian geese, with all due respect to the Hungarian farmers. The fact is that such a task seems to me not quite athletic. Everything is decided there by the cultivation method. When the goose was overfed for the sake of getting foie gras, he spent his whole short life in the cage, his meat cannot be rigid by definition.
I want to talk about geese that most of their lives walked freely on the grass, swam in ponds and who began to feed intensely only when the snow fell, so that by the New Year they would gain fat and weight. These geese have completely different meat, it even differs in color, it is much denser, tougher, but also … tastier.
So, we are faced with two tasks: to bring the salt to deep, at the very bones, located parts of the meat and make the bird softer. Continue reading