Benefit and harm of products

The benefits and harms of brynza

Cheese delicious and very useful product that is made from sheep's milk. The cheese is white, sometimes with a yellow tinge, has a solid crust. This product came quite by accident, it did not think and did not think. Approximately seven thousand years ago, the Arabian merchant went on a journey, taking the milk. In the way the milk turned and whipped in a ball, and the result is cheese. It was not only surprising, but was very edible. In many kitchens, this type of cheese is very popular and important component. For example, in Poland this kind of cheese is protected by law as a regional product.

Properties of cheese

Cheese in moderation salena product has a substantially straight edge, white colour, does not crumble. If the cheese has a crust or is it too soft, hard, it is better not to use the product. As it may already spoiled. Cheese contains a huge amount of calcium. In the manufacture of

the product does not use of heat, with the result that, cheese contains a lot of vitamins and useful elements. And as we know, dairy products are a very useful composition. These include such vitamins as C, E, B1, B2. And minerals: calcium, potassium, fluorine.

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The benefits and harms of White chocolate

White chocolate appeared on the table since the thirties of the last century, has become one of the favorite dessert for most people. In appearance it resembles ordinary sweet candy. Only the color its not quite white, but with a shade of ivory or yellowish. For its production in addition to using cocoa butter sugar, milk and vanilla. Its taste is a little peculiar at the expense of powdered milk and a bit of caramel. That's just the antioxidants contains in it a bit. It is theobromine and caffeine.

Properties of white chocolate

It belongs to the product, which helps improve mood. It does not contain cocoa liquor and cocoa powder. Many fans of white chocolate note that it tastes like condensed milk, and it is for many associated with the taste of childhood. We must note that this product contains large amounts of sugar, if you compare this figure with the usual dark chocolate. So it is energy dense and for those who are watching weight, you need to consider this fact.

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The benefits and harms of Basturma

Basturma is called fillet of beef, which has passed the procedure of drying. Originally this dish was prepared by the tribes of Osman, from which it spread in the rest of the world. This method of cooking meat helped to preserve its freshness for a long time, which was especially important during military campaigns as a caterer. It is also believed that capers were used for merchants who went on a long journey, fresh meat was spoiled already just on day 3. Applying for beef salting and drying, it was possible to not only preserve all its valuable qualities, but also give unusual taste, and sell the meat.

Today basturma is a festive dish but it can be cooked in everyday life, if time allows.

Properties of basturma

This tenderloin is exquisite, but at the same time delicate taste, and rich aroma. To prepare the pastrami for a long time, so as a casual meals it is not suitable. The finished dish can be stored in the refrigerator for up to six months.

Depending on what parts of the beef were used for cooking, capers can be different useful. But in any case it is not dietary product and may contain from 220 to 240 calories.

Since the pastrami is delicious, it can be found on restaurant menus and in retail shops. However, there is possible bad her cooking. Gives incorrectly cooked fillet color. If it's bright red, it is likely that there are artificial dyes or additives.

The use of basturma

As in the preparation of this dish exclusively uses low temperature, all useful properties of meat are preserved. First is vitamins of groups A, b, C and PP, as well as sodium, potassium, iron, zinc, magnesium, phosphorus and calcium.

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The benefits and harms of Lamb

Lamb is ready for cooking or to eat the meat of a RAM/sheep. And the meat of a baby sheep, a lamb, named lamb.

Lamb is one of the best types of meat since ancient times, although domesticated sheep happened relatively recently — about 10,000 years ago. After that, the ways of cooking lamb is constantly improving, it turned out new recipes. Today lamb is still highly valued for the delicate and sweet-smelling meat.

Properties of lamb

Lamb is considered to be high-calorie meat, it has a delicious taste, very good for the body because it contains a lot of nutrients. But this meat is considered one of the digestive tract, so it is important to choose the right meat. For this you need to look at its color and body than the lighter these components are, the younger and juicier meat.

To prepare the lamb to be based on some features. For example, it does not need a long cooking time — just leave it a bit rare. This will keep the meat tenderness and juiciness. Different parts of the lamb and cook, preferably in different ways.

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