Everything or almost everything you need to know about food
Food is a very important part of life we do not hide this, but on the contrary, we emphasize. We dealt with various aspects of the topic, from superfoods to chemicals that should be in every modern kitchen, and now we have compiled a digest of the most important materials that should not be missed.
If you decide to rest on New Year's Eve, and arrange dinner parties for the holidays, here is the text of Maria Sorokina, the host of cooking classes, on how to cook a full-fledged dinner for several guests and not go crazy about the associated troubles.
Related goals: 3 ways to tie and roast a bird
And in the post-New Year feasts often cook a duck, goose or even chicken. To prevent the bird from spreading during baking (you can stuff it with anything: even apples with prunes, even cranberries with rosemary), and the wings are not burnt, they are tied: the legs are with each other, the wings are towards the body. Traditional strapping is functional, but not beautiful; we asked a professional shibari professional to show us three options for beautiful binding.
Warm welcome: How to eat in the winter
Winter, unfortunately, does not end immediately after the holidays - and even two months after it does not end. We painted the general principles of nutrition in the cold season - those that would allow people not to go hungry or wear spring thanksgiving outfits.
Food for thought: 5 non-boring books about nutrition
Recently Business Inider published an article in which authority Gunner's creator Chris Gunnars bombed 11 well-known nutrition myths (the harmfulness of eggs, the danger of high-protein diets, the unconditional usefulness of cereals - that's all). We have chosen five books that can be a good help for people who are not indifferent to their food: even if not all the authors' postulates are correct or universal, every book has worthwhile statements.
Fast food: 7 culinary life hacks
At the end of the year, a video walked on Facebook, in which neat guys cleaned garlic and pomegranate for a few seconds. We found out whether it is really possible to tap all the seeds from the pomegranate with a spoon and clean the garlic head using large bowls, and at the same time we demonstrated a couple more culinary life hacks.
The first of a series of materials on modernist gastronomy is about molecular gastronomy itself, which did not appear yesterday (and not even the day before), and which many still consider to be a perversion, available only in selected restaurants and for insane money. We explained that in reality “molecular”, it’s also “culinary physics” is just a scientific approach to the preparation of familiar foods and dishes, and revealed its basic principles.
10 gadgets needed in a modern kitchen
Continuing the theme of modern approaches to cooking, we talked about the gadgets that should be in every progressive kitchen: pressure cooker, the best graters, microplanes, scales, vacuum tank, siphon and others.
10 food additives for modern gastronomy
We spoke about the most exciting aspect of molecular gastronomy - about chemistry in food. They also told why the "E" supplements are not as scary as they seem, and have given a list of chemical compounds useful in every kitchen and a few simple recipes that illustrate this benefit.
13 non-dull food magazines
Reading food magazines is no longer the fate of bored housewives, Martha Stewart and Jamie Oliver fans. The glossy, which occupies a leading position in the culinary sphere, was replaced by independent publications, which took gastronomy to a whole new level, making it an equally important part of cultural life, like art, cinema, fashion and music. We have collected the best examples of modern press, for which food is the main source of inspiration.
What are superfoods and why are they needed?
A large and sensible text about superfoods - berries and roots, which exist on our planet for more than a thousand years and to which only now, in the wake of a general passion for a healthy lifestyle, everyone has paid close attention.