Drawn to it. But when you join them, how much you usually eat, one piece or one piece is difficult to stop. No, its hard to stop at one piece, five or six, possibly more. Marina explains that the main enemy of all those who lose weight is food boredom. Pressed and monotonous nutrition often leads to breakdowns. Thats why alina should we ll tell you later about trying to make sandwiches not with lean chicken breast, but with more. Boiled pork, why its better than sausage, but the first plus is already falling on our scientific scales, and alina begins the experiment and puts the ham in the oven to bake. What is the general history of this recipe . The word itself probably came from the old russian vuzhenin, akin to the verb vuditi, which meant to dry or smoke, in order to preserve the finished meat, poultry or fish, they were baked at a low. Fish temperature, so it is rather not a specific dish, but a cooking technology. Long baking, however, often makes the product dry, but cooks know how to avoid this, it is better to take pieces with a fatty cap, it will protect against excess heat, marinating for several hours also helps; in the old days, meat or fish always needed Something Else wrapped up. For example, an almost primitive method is to bake birds literally in feathers, in clay, when the feathers stuck to the clay and then, when this clay lump was broken , they came off perfectly, that is, the carcass is separate, the feathers are separate, everyone is happy and satisfied, then accordingly, they were baked in dough, because this method contributes to maximum preservation of juices in the product, they have nowhere to evaporate. The meat was also baked in a piece of cloth. Which, during a long languor , was poured with meat juice or unsweetened kvass; well, these days, ordinary foil will help out. Historian of russian cuisine, chef anton prokofiev shows one of the oldest and simplest recipes, timetested. It was published in 1816 in the book russian cookery by vasily levshin. As described there, anton stuffs pork with garlic, after dipping it in salt and placing it in the cold for 12 hours. A twokilogram piece needs to be baked for 2 hours at 150160, sometimes pouring juice over everything, 20 minutes before the finish you can open the foil and raise the temperature for a beautiful crust, that s the right taste, garlic, thats my reaction, that meaty taste that obtained due to longterm lowtemperature simmering baking. As they say, boiled pork was the favorite dish of empress anna ioannovna, the niece of peter i. According to one version, she even called one of the courtiers shutikh, like buzhi ninova, arranged for her a luxurious wedding with prince mikhail galitsin, demoted to jester. In 1740, on the neva, between the admiralty and the winter palace, a house was built from ice blocks, where the young people, at the behest of the cruel queen, had to spend the night; they barely survived. The story, of course, is not pleasant, but not every dish deserves imperial love. We give buzhenina a plus for the rich history it has today. Inspires chefs to new achievements, for example, a restaurant serving russian oven cuisine in the center of moscow serves boiled pork from zasitrina. The historian Pavel Syutkin helped develop the recipe. Previously , elite fish were placed in barrels under pressure and after a few days they received a readymade snack. These days, chef eldar abdulin lightly beats a piece of asitrina, wraps it tightly in film and places it in a suvit, a device where it will languish. Minutes at only 40. This cooking method preserves maximum taste. The chef serves the fish with sour cream, light soy sauce and juice from the asian mandarin yuzu. The sourness will remove the muddy taste that sometimes comes from sintocin. About, what a scent mmm, the kings didnt have such japanese tangerines, for sure. After simmering , the fish must cool in the refrigerator, and then it is thinly sliced. Pieces and served with herbal butter sauce to make it look really royal, the dish is decorated with black caviar and edible gold, well, now we will try our masterpiece, the climax, just take the sauce itself, very often it gives off Something Like a river, there is nothing like that no, but suvit preserved it. Such a cool fishy taste, and the sauces were emphasized, and the pressing Technology Made it tight. Italy has its own version of boiled pork, and there are also fishy notes here. In the north of the country in piedmont , vitello tonato is very popular. One of the first dishes that cannot be combined is fish and meat. Vitallo, in italian. This is veal, okay, and ton, from the word salsa tonata, ton is tuna. This dish is put on the table on special occasions; it takes a very long time to prepare. Chef marco prodsoli fries and then simmers a piece of veal with vegetables over low heat, meanwhile blending it in a blender sauce made from tuna, onchovy, mayonnaise, boiled eggs. Slice the finished veal very thinly. Garnishes with sauce, capers and anchovies, says this is his wife camillas favorite dish, if its tasty, ill eat it all myself, its very tasty, kvati, kvati, in fact , theres not much specific fishiness in this sauce. Its more like an aromatic , piquant lowfat mayonnaise, very tasty, however, vitello tanata, of course, is a distant relative of boiled pork, and not everyone will do this, but what do they sell us in stores, should we trust readymade options, why manufacturers add plantain to boiled pork and what will outweigh it in the end, pros or cons, is it live food, answers very soon, be sure to wait, there is a lot more to come, its interesting. And unexpected live food on air, im sergey malozyomov, look further not everything is gold, food, which is sometimes passed off as a jewel, like glitter from your daughter, how to recognize a fake, and also what food will improve sleep and what will save you from fatigue, the latest news from the world of food science, and at the end of the program, a traditionally beautiful recipe weeks. And the continuation of the main investigation release. Buzhenina what will she have more on our scientific scales, pluses or minuses . Is it worth buying readymade sausage in stores instead of sausage . When you pick up a profit debit card, you will immediately discover all the possibilities of incredibly profitable conditions a High Percentage on the balance, cashback on purchases of up to 3 . With the card, it doesnt matter whether you spend or save, in any case. 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I help calm my own raging stomach. I am phosphorugel, i cope with burns, stomach pain and poisoning and is available on the yandex market. The plan is this i ll build a ship. Flying ship, ill find gold, you and i will get married and go to kurgasveka, understand . So you understand that he wanted to steal you. Vanya is a slave, and polkan is polkanych. Sir, vanya, i did, i love you, what is life like, in a scooter, you said there is delicious cheese, with a good composition, remind me what kind of cheese, why are you silent . I eat, quality products from a scooter, which is what i needed to order, have you ever eaten gold, but not accidentally swallowed a ring, on purpose, in a special food form, this precious metal is actually added to food, why, isnt it harmful . Taste, i tried it and im ready to tell you everything about how to make food so expensive that everyone is guaranteed to write about it, the chefs have a winwin recipe add gold, here you go, an american ice cream dessert, also with cocoa beans, 28 rare varieties of diamonds, for almost 2 million. Here in dubai, where, as you know, they really love everything expensive and shiny, they cook steaks with real gold, and this is the honest truth, some come here specifically for this. The star chef, originally from turkey, nicknamed the salt handsome man, is hosting a real show, covers. It is interesting that gilding food is by no means a new fashion; at grand ducal and merchant weddings back in the 15th century there were gingerbread bread decorated like this. So, for example, the marriage ceremony assumed that the groom was the bride among all. The other decoration for the Wedding Dress should be a gingerbread, which will be covered in gold. But of course, the ingredient gained mass popularity only in the 21st century, when social networks began to demand beauty and unusualness. And, for example, the chef of a moscow restaurant kitchen, christian lorenzini, came up with a bright presentation for the golden croissant. He showed everything to our correspondent. With Sasha Borisova there were very trends then, about 2 years ago, these turkish chefs, who you know are wonderful, i came up with this presentation as a parody, i came into the hall with glasses and costumes, filmed everything like a mafia, yes, opened her golden suitcase and served it perfectly delicious, croissant, christian complements. Homemade butter from farm milk with golden sturgeon caviar. I think, that russia should be proud of its huge reserves of gold and its fantastic black stole. This dish, yes, was invented precisely when difficult times began, with sanctions, and so on. Therefore, it is a symbol, pride and soul of russia. Heres another example pastry chef Yulia Ivanova created a cake in honor of the prima ballerina of the mariinsky theater, diana vishneva. It is in the form of a box made of White Chocolate with cranberry flavor. Inside are dianas favorite sweets, totin with apple. Spheres with boiled condensed milk and berries, fresh cranberries in powdered sugar, on top, as a symbol of the once imperial theater, gold. It performs, of course , an exclusively decorative function, but it gives a little bit of a wow effect, and it seems to me that it makes any dessert richer, and since we have a dessert in the form of a box and with jewelry, of course i wanted to use a little gold. And the bar manager of a moscow restaurant, artyom overin, decorates cocktails with gold, for example, he decorates a glass with it, and then puts it on top of the finished drink. By the way, there is another way to add precious shine. We we take golden condurin literally from the nail , add it to the cocktail and mix the whole thing. And we have a cocktail. Kandurin is a food coloring that not only changes the color of the drink, but also gives it shine; it has no taste and is considered safe. By the way, is gold really harmless . Our viewers are interested. For example, Vladimir Malinovsky from petah tikva in israel sent a question about this, he says its beautiful, but somehow scary. In general, the production of precious metal itself is considered quite dangerous. For the health of the industry, for mine workers intoxication is often diagnosed with damage to the Central Nervous system, with roads, problems with vision and hearing, however, this poisoning is not caused by. Gold, arterial, which is used for mining in small industries, but it happens that gold, based on it, is also harmful sali there are drugs that in some countries are used to treat rheumatoid arthritis, many doctors really criticize this, the effectiveness is insufficient, and there are a lot of side effects, including chrysias, when the skin takes on a shade from grayblue to violet, gold was tried unsuccessfully to be used in medicine back in the days. Alchemists, later they began to coat tablets with it, as did, for example, the famous st. Petersburg pharmacist vasily pel in his pharmacy. Being a good doctor, he was a good marketer, so he made pills that were coated with a mixture of powder, egg gold leaf, sold in beautiful elegant boxes, what they contained in gold attracted people and made them a much more effective product in the eyes of the consumer. Although, of course, in their own way pharmacological properties, these tablets hardly differed from ordinary ones, well, these days , edible gold has begun to be counterfeited, real gold is made from real ingots, rolled out thinly, and then processed with a hammer. As a result, the records turn out to be almost weightless, but the Raw Materials are still expensive; sometimes their cheap imitation, gold leaf, is passed off as gold. It is usually made either from painted polymer film or from zinc and copper. In addition to outright fakes, there are other tricks. This is what the manufacturers write on the label edible yellow gold is immediately added for removing decorations, not for eating. There are many victims on the internet both from fakes and from their own carelessness. This is not edible gold, but thin foil, money thrown away. Foil, which. It tears stupidly, crumbles, when consumed it feels like chewing a disposable bag, but is there a difference in terms of the impact on health, is it safe to eat real gold and its substitutes . We decided to conduct an experiment we took two test tubes and poured hydrochloric acid into them, simulating gastric juice potal was placed there, the manufacturer did not indicate the composition, edible gold leaf, this is quite. Approximate, but still a model of what will happen to shiny jewelry in the body, we will soon find out what happened, which food is alive and which is not so , well continue to find out right after a short break, storebought boiled pork, what kind of natural pork they sell in stores, and here we also have this plantain husk, and what does boiled pork made from ostrich meat taste like . And also how yeast and algae will replace mothers milk, what will happen if overeating food gold, and the recipe of the week, a minute long video idea. 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