2017年11月17日 (金)

Eating overnight food is harmful to human health

Many families put away the overnight food and eat it tomorrow. But it's dangerous to eat overnight. Take a look at the hazards of overnight food and how to deal with the overnight dish clinique fresh pressed.

The danger of eating overnight food

Overnight food produces deadly nitrites. Some of the overnight dishes, especially the leafy greens overnight, are not only nutritionally high, but also produce disease-causing nitrites. Storage of vegetables by nitrite generation along with the extend the storage time and temperature increase, and if put vegetables in the refrigerator cold storage (2-6 degrees Celsius), is the less nitrite increases.

Different types of vegetables are different in size. Different kinds of vegetables are different in the same storage condition. Usually, stem leafy vegetables are the highest, and the melon vegetables are slightly lower, and the root and cauliflower are in the center. Therefore, if you buy different kinds of vegetables at the same time, you should start with stems and leaves, such as cabbage, spinach, etc. If you are prepared to cook more dishes the next day, you should try to avoid the leafy vegetables and choose the melon.

The treatment of the overnight dish

1. Don't leave any leftover vegetables

People often worry about losing nutrition and unhealthy food. From both sides, vegetarian dishes are not as reassuring as meat dishes. It is well known that overnight dishes often have an excess of nitrite. Nitrite itself is poisonous, in the stomach and protein meeting, can produce carcinogenic substance nitrosamine. Data show that 80% of the nitrite intake comes from vegetables. The prepared vegetarian dishes are at a higher temperature, and the content of nitrite increases clinique vitamin c .

In addition, vegetable nutrition is more likely to be lost. This is because there are usually dozens of nutrients in a food, including water-soluble vitamins, such as vitamins C and E. The nutritional value of vegetables is reflected in the rich vitamins. Therefore, the reheated vegetable has a serious nutritional loss.

2. Cover the refrigerator with a cool plastic wrap

The overnight dish is not absolutely cannot eat, the preservation condition must pay special attention, should be refrigerated immediately after cool thoroughly. Cooling can be caused by the sudden entry of hot food into a low-temperature environment. The heat of the food causes the water vapor to condense, causing the mold to grow, thus causing the food in the refrigerator to change. After cold, should put in the freezer in time, even in the winter, also don't spend long time outside, because the refrigerator has certain bacteriostatic effect.

Different overnight dishes must be stored separately to avoid cross-contamination of bacteria. It also needs to be kept in a clean container, such as a fresh box, a fresh bag, or a wrap plate with a plastic wrap.

3. Seafood with ginger, garlic, garlic and vinegar clinique fresh pressed

In addition to proper storage, reheating is the key to health. The overnight dish is stored in the fridge, and must be cooked at a high temperature before eating. Because low temperature can only inhibit bacterial reproduction, not kill bacteria thoroughly.

Different overnight dishes, the heating also has its own skills: in the overnight dish, it is the most resistant to fish and shrimp crab, even if it is stored at low temperature, it can produce bacteria and easily deteriorate. Therefore, when heating, it is better to add more wine, spring onion, ginger, garlic and other condiments, not only can mention fresh, also have certain bactericidal action, can prevent to cause stomach upset.

2017年11月 9日 (木)

Rachel Roddy’s recipe for braised beef ragu

We are back, temporarily, in the flat I lived in when I first moved to Rome 13 years ago. Friends keep asking how we’ve managed to fit all our things into such a small space. My answer is that we didn’t, that we are merely living around them in a sort of domestic Tetris, which my six-year-old finds most entertaining. I don’t. But I do have great affection for this small second-floor flat, which shares an internal courtyard with a bread shop and trattoria, as in many ways it is the reason I began writing about food in the first place. Stuffed to the gunnels we may be, but we are woken by the thick scent of bread being paddled from the ovens. Then, later in the day, as the trattoria comes to life, the siren scent of cured pork meeting a hot pan, sulphurous greens and the steam from baskets of pasta makes its way up two floors and through our front door There's excellent qualityvape pen cartridge at online stores and they are with ceramic body and leak proof seal ! Different product series like pre-heat battery are also available now. .
It was at the trattoria below and in the flats of neighbours on either side where I first tasted many of the classic Roman pastas for the first time: gricia, carbonara, amatriciana, the spicy arrabbiata clinging to quills of penne; where I first enjoyed spoonfuls of pasta e fagioli (pasta and beans); and rosemary-scented pasta e ceci (pasta and chickpeas). Also sturdy pillows of ravioli dressed with melted butter and sage, ribbons of pasta with chicken livers and – my desert-island dish – a tangle of spaghetti and clams. Years before, as I diligently tried and failed to wind the strands around the fork, I told my mum spaghetti was maybe my favourite meal. I must have been eight. I was 32 when I knew it was.

I knew little about Roman food and spoke no Italian when I first arrived. This was frustrating but, in retrospect, quite useful with regard to cooking, as it meant that advice was best demonstrated. You don’t need words to understand that the Italian love of pasta is visceral, that it is synonymous with home, nor to understand the strength and tenacity of Italian food habits and their single-minded belief about how things are best done. I did find it intimidating, especially when combined with the often hurtful thoughts about the English and their food. Dented I was, but none of this was enough to puncture my enthusiasm or determination.

I had cooked pasta all of my adult life, but had never tasted anything like the dishes in Rome – and later Sicily. I was happy to relearn the most basic things: how to cook pasta, to sauté a clove of garlic and make the simplest tomato sauce, how to match a shape with a sauce, to flip a pan and bring disparate parts together. I watched and I copied. Add to this a new partner whose nonno was a Sicilian tomato and wheat farmer – which explains his dogged devotion to a plateful of pasta, which isn’t so much a meal as a way of life.
These days Oretta Zanini De Vita’s encyclopedia of pasta never leaves my desk. Every time I look at this astonishing compendium of 300 shapes and 1,500 regional variations, I realise that my experience of pasta, despite my years and travel, is minimal, and that Roman influences prevail. We eat pasta almost every day and they are everyday pastas, which means the no-nonsense sort – a few ingredients combined boldly in a way that makes sense, respecting tradition but never letting that get in the way of a meal. I have written about most of them here – pasta and chickpeas or beans or potatoes, spaghetti with clams, pasta al pomodoro (with bursting tomatoes), Cinzia’s baked pasta, pasta with courgettes cooked rather like carbonara, a classic bolognese ragù and this, another ragù. Inspired by tomato-red southern ragus, todays recipe provides two meals.

Like so many Italian recipes, the foundations are fundamental: pancetta and a great handful of chopped carrot, celery and onion cooked until soft and fragrant. Then the meat – in this case a whole piece – which is browned and followed by wine and tomato, and which bubbles away until the sauce is glossy and the meat tender. The meat has a double role here, lending rich juices to the sauce while retaining enough flavour for another course or meal, ideally with green sauce. I have adopted the Roman habit of tossing the pasta first with cheese, which creates a better surface for sauce to cling to. Whether you add cheese before or after, toss vigorously, sending steam and alluring aromas to your neighbours.

2013年8月23日 (金)

A relaxed family recovery reunion

The reunion program was suspended after the North's shelling of a South Korean border island in November 2010, and its resumption would mark a symbolic but important step.
The talks, between North and South Korean Red Cross officials, took place on Friday in the border "truce" village of Panmunjom, where the 1953 ceasefire ending hostilities was signed.
"The issue of separated families is one of the most urgent tasks," the head of the South's Red Cross delegation told reporters on his way to the venue.
"I will do my best to relieve their pain," he was quoted as saying by the Yonhap news agency.
The talks were almost derailed by a debate over the venue, with the North wanting the meeting to be held at its Mount Kumgang resort.
As well as the family reunions, the North is keen to restart South Korean tours to Mount Kumgang, but Seoul insists that the two issues should not be linked together.
The South suspended the tours in 2008 after a North Korean soldier shot dead a female tourist who strayed into a restricted zone.
The push to restart the reunions was initiated last week by South Korean President Park Geun-hye, who urged Pyongyang to "open its heart" and agree to kickstart the program in time for next month's Chuseok holiday - when Korean families traditionally gather together.
Millions of Koreans were left separated by the war, which sealed the peninsula's division. Most have died without having had a chance to meet family members last seen six decades ago.
Inter-Korean relations have showed signs of improving recently after months of heightened military tensions that followed the North's nuclear test in February.
The two sides have already agreed to work on reopening their Kaesong joint industrial zone shut down in April, and the South has accepted Pyongyang's proposal for talks on the Mount Kumgang tours - although not until late September.