About food ~ Page 20 din 20

Find out everything about food – about fruits, vegetables. Feel the food, and then you eat. See the colour, touch the “skin”, then taste the essence…

Low-fat Pizza and Pizza Crust

Pizza lovers: No need to give up pizza on your diet. Pile on veggies, go light on cheese — and find a ready-to-go crust that’s low-cal. To help you, we rounded up full-size crusts and figured out the calories in 1/4 of a pie shell, whereas the labels give calories per 2 oz serving — anywhere from one little sliver to several slices. For small …

Should You Eat Olestra?

Should you eat potato chips made with olestra, the new fat substitute with zero fat and calories? Here’s my bottom-line advice: only in small quantities, only once in a while, and only if you really, really want to. True, snacks made with olestra (brand name Olean) are much lower in fat and calories than regular snacks — a definite plus. And they taste just like …

The Most Amazing Twinkie with the Most Amazing Shelf Life

Rainbow colored gumballs, fruity flavored candies, irresistibly addictive potato chips, everlasting cream cakes. If we didn’t know any better we’d think that such eatables were coming directly from some wonderfully made-up fantasy world, a world where disease is a foreign phenomenon and greed influences no one. But the black and white reality is inescapable; planet earth is no such fantasyland. Blue gumballs and everlasting cream …

Rice Almost Complete Food

Rice is such an integral part of life for most people, but for Asians it is a basic necessity. A Japanese proverb says, ” A meal without rice is no meal.” In other Asian languages, rice is translated to mean, “food”, and “eating.” A great many of Asian children subsist on eating just rice alone, and this is mostly by choice. Why not just rice? …

Clarified pork fat

The best clarified pork fat (strutto) is obtained by melting the softer of the fat, and the fat around the net and the kidneys, and any other crop obtained from the slaughter of the pig. This fat is melted, it is filtered through a cheesecloth, what remains of fried golden brown fat the “cracklings”, with which we prepare the tasty fillings. There are those who …

Tomini or Tomino Cheese

Production area: many parts of Piemonte. Tomini cheese almost always weight less and never reach the ettogramm 2 ounces. In particular, those of Varaita weigh from 150 to 180 g and those of Rivarolo have a diameter of 5 cm and a height of 2.5 cm. Cheeses are particularly suited for the summer months, this period can be eaten fresh, after a few hours of …

Taleggio and Quartirolo Cheeses

Production area: Val Taleggio, between Bergamo and San Pellegrino, and around the plains of Pavia (Lombardy). It is also produced in Veneto and in the valleys in general. It is produced in two types: the Taleggio cooked and sweeter than the authentic soft Taleggio (contains 55% fat), and the raw Taleggio , more delicate and creamy. It is a young cheese that is produced throughout …

Scamorza Cheese

Similar to mozzarella, Scamorza yarn cheese is consumed less fresh and sometimes smoked.Scamorza cheese is made ​​with milk from cows and goats (but almost always with cow’s milk). It is particularly prepared in the area of Abruzzi, where different calibers are made, but still quite small. It is used also to be eaten grilled. You can also find scamorze cheese in Neapolitan and in Lucania.

How to Make Homemade Fondant for Cakes

The fondant can be prepared with success even at home. First, cook the sugarin the faze called “small ball” in this way: wet 1 kg of sugar with 2 dl and half of water, and when the mixture is about to boil, add 100 g of glucose powder. Expect to resume the boil and then add 2 or 3 teaspoons of lemon juice filtered through …

Starch – corn starch – tapioca Sago – arrowroot

The most common thickener is wheat flour, although it is less effective: in fact it requires considerable amounts and makes the sauces to which is added opaque. A great thickening power has the potato starch, however, that makes the sauces and creams a bit sticky and streamers, while maintaining a kind of transparency. The same effect without stickiness, is made in equal quantities with cornstarch …

Nutritional value of pasta

100 g of dry pasta = 355 calories 100 g of dry pasta = 360 calories 100 g of gluten pasta = 366 calories The value of the calorie of “fresh” homemade pasta can be deduced from the ingredients that has been used. If you had used 100 g of flour as an egg there are approximately 150 g of fresh pasta, equivalent to 354 …