Minestrone Soup скачать в хорошем качестве

Minestrone Soup

0:00 Minestrone Soup DIY 1:00 Fat Elvis 1:20 Consult a physician 2:00 Chappy and Mookie 2:30 Costco Red Grapefruit 3:50 Late Night Snack 4:00 How to make minestrone Minestrone is one of the cornerstones of Italian cuisine, and may even be more widely dispersed and enjoyed throughout Italy than pasta. The soup was initially made from small things leftover from previous meals, combined so as not to waste perfectly good food 5:00 DIY chicken stock 5:20 Maillard reaction The Maillard reaction is a non-enzymatic browning reaction that occurs when amino acids and reducing sugars combine under heat, resulting in the formation of melanoidins and complex flavors and aromas. The Maillard reaction is a chemical reaction that occurs between amino acids (found in proteins) and reducing sugars (like glucose) when heated. As these compounds react, they undergo a complex series of reactions, resulting in the formation of melanoidins, which are responsible for the characteristic brown color and complex flavors of cooked foods. You can see the Maillard reaction in action when you toast bread, sear a steak, roast coffee beans, or bake cookies. The Maillard reaction is crucial in food processing and storage because it contributes to flavor and color development, enhances functional features and antioxidant activity of proteins, and modifies food properties like stability. The Maillard reaction typically occurs at relatively high temperatures, often between 284-330 degrees Fahrenheit (140-165 degrees Celsius). Not the same as caramelization: While both caramelization and the Maillard reaction involve browning, caramelization occurs when sugars are heated, while the Maillard reaction occurs when sugars and proteins are heated. Potential downsides: While the Maillard reaction is essential for developing flavors and colors in food, it can also produce compounds that pose health risks, such as carcinogenic compounds. 7:00 Why is hot water cloudy? 7:45 skim off chicken fat what is schmaltz? In the context of food, "schmaltz" refers to rendered chicken fat, a staple in Ashkenazi Jewish cuisine, used as a cooking fat, spread, or flavor enhancer. Here's a more detailed explanation: Origin: Schmaltz is a Yiddish word meaning "fat". Preparation: It's made by rendering the fat from chicken, goose, or duck, often with onions, and straining the resulting liquid. Flavor and Texture: Schmaltz has a deep, caramelized chicken flavor and a buttery texture. Uses: It's used in a wide variety of dishes, including chicken soup, latkes, matzah brei, chopped liver, matzah balls, and fried chicken. Kosher Cuisine: Schmaltz is particularly important in Kosher cuisine because it adds a rich, buttery flavor without dairy, which is essential for those following a Kosher diet, where meat and dairy cannot be eaten together. Alternative to Butter: Schmaltz can be used as a substitute for butter or lard in various recipes. Byproduct: The by-product of making schmaltz is gribenes, which are the cracklings of the skin 8:25 Rinse your beans 9:00 Pasta is optional 9:25 Puree white beans to thicken minestrone soup 11:00 DIY Minestrone soup 11:30 Laps in the pool 11:47 after swim snack 11:55 Elvis 12:10 Life in the slow lane