Rates Of Respiration Mammal Reptile

Yeast

BIOLOGY OF YEAST

Yeasts were the first microorganisms which people began to use to meet their needs. The main property of yeast, which has always been attractive to human - Is the ability to form relatively large amounts of alcohol from sugar. Another group of processes that have long been used yeast, is also linked with their ability to alcoholic fermentation: the formation of carbon dioxide under the action of yeast - a key step in the preparation of bread, resulting in fermentation test. This process is also very old. Already by 1200 BC. er. Egypt was well known to the difference between bread made of unleavened dough and sour, as well as the benefits of of yesterday's test for fermentation of fresh.
Features of yeast in nature have become interested in microbiology from from the earliest studies of the processes of traditional winemaking. Initially, the study of yeast limited to those species and strains that caused брожение при приготовлении пива и вина. Однако уже в конце XIX в. М.Бейеринк высказывал мысль о том, что эти культурные виды represent selektsionirovannye form «wild" yeast , widespread in nature.

term "wild yeast" usually refer to species and strains of yeast contained in the wine stum or wort to the fermentation process. In the traditional process of winemaking and brewing it "Wild yeast" fermentation process started, but then were replaced by a more rapidly growing strains of Saccharomyces also initially present in the fermentation raw material or contained in sourdough added. With significant development of wild yeast can cause undesirable changes in quality drink, that is to become weeds fermentation . In modern fermentation industries in the wort is commonly added yeast culture race, and "wild yeast "usually kill sulfation. In yeast taxonomy the term "wild yeast" is also used to refer to natural populations yeast, which closely related cultural races and, perhaps, are their ancestral forms.

Naturally, the question arose about the sources of their falling in fermenting substrates. The first study, performed the founders zymology E. Hansen and A. Klekerom, were devoted to this theme: the search of natural sources of wine yeast Saccharomyces cerevisiae . saccharomyces were found on grapes, but as it turned out, here is dominated by very different types of yeast, not involved in the subsequent fermentation of grape juice.

Bakery

All yeast used in bread baking are to the form Saccharomyces cerevisiae and historically come from strains of brewer's yeast. Flour usually contains almost no free sugars, which can ferment with yeast. In low-grade flour may contain enzymes that cleave starch, but high-purity grades of flour, these enzymes are destroyed, and for fermentation dough into the flour must be added sugar. When fermentation is intense release of CO 2 , which lingers in the dough, causing it to rise. The resulting alcohol is removed by baking.

used yeast for bread prepared with breweries. In the late nineteenth century. An entire industry has evolved to produce pressed or dry baker's yeast. Modern production of baker's yeast has a number of significant features in comparison with the fermentation industry. The main goal of this production - getting the yeast to produce a high rate in the test of carbon dioxide by fermentation under anaerobic conditions. However, they need to perform with good aeration to achieve greater yield of yeast biomass ( effect Pasteur ). Obtained yeast should not only have high fermentative activity in the test, but a well kept without losing its properties in a frozen or dried state. Baker's yeast are grown in large vessels under vigorous stirring and aeration. In this culture medium, which usually serves as a basis for molasses, applied gradually, or portions. If you add just a lot of sugar, then switch to the metabolism of yeast fermentation ( effect Crabtree ) and the yield of biomass reduced. Upon completion of the growth of yeast was concentrated by centrifugation and filtered. Formed on the filter cake can be converted into briquettes compacted yeast. Dry yeast obtained by drying the mass in special spray dryers.
As the baker's yeast added to dough in a concentration about 1% by weight of flour, they constitute an important source of microbial biomass in food. Despite the fact that the strains Saccharomyces cerevisiae do not have any toxic effect, they contain relatively large amounts of nucleic acids that can cause high levels of uric acid in the body, resulting in to gout. Reduction of nucleic acids - an important direction in the selection of nutritional yeast.

Pasteur effect and Crabtree effect

Demonstration joint Pasteur effect and Crabtree effect in continuous hemostatnoy Yeast culture: changes in cell concentration, glucose and ethanol depending on the rate of dilution. The rate of dilution reflects the rate of income Wednesday glucose and approximately equal to the rate of growth of yeast. At a low dilution rate of all glucose utilized through respiration and ethanol is not formed. At a higher rate of dilution in the culture begins to accumulate ethanol, and the concentration of cells decreases. At still higher rate of dilution in the fermentor glucose concentration begins to rise, as the speed of its revenues exceed the rate of recycling.

Saharomitsetovye yeast can grow under conditions of fermentation with a very high rate (doubling time about 1.6 hours), but the final yield of cells at This turns out to be insignificant. Under the conditions conducive to aerobic metabolism, the growth of yeast occurs at the same rate, but reached much greater biomass growth. The fact that a given quantity of sugar in aerobic conditions, yeast cells is greater than the anaerobic, first noticed Pasteur , and therefore it is called the Pasteur effect. The reason for this effect became clear after deciphering biochemical pathways of fermentation and respiration: anaerobic conversion of one glucose molecule during glycolysis formed four ATP molecules, and at its full decay in the Krebs cycle - 36.

Alcohol fermentation in yeast occurs not only under anaerobic conditions. Yeast growing in the presence of oxygen, but at a high level of glucose in the medium and fermentation glucose into ethanol. Suppression of aerobic respiration high glucose (more precisely, high-speed glucose uptake) is called Crabtree effect, or catabolite repression. This effect was not observed in growing Saccharomyces cerevisiae on the medium with a less easily digestible sugars such as galactose. Crabtree effect found in yeast, as well as in cancer and embryonic cells. Detail the mechanism of this phenomenon remains unclear.

metabolism

Although yeast is not as varied in their metabolism , such as bacteria, different types of yeast can katabolizirovat different connections carbon and nitrogen and form various end products.

Alcoholic fermentation

most well-known property of many yeast - the ability to fermentation . Many types of yeast can switch from fermentation to respiratory metabolism and vice versa, depending on conditions: if oxygen inhibited fermentation and yeast begin to breathe in the absence of oxygen, the mechanism of alcoholic fermentation. Since oxygen breathing - energetically more favorable process than fermentation, the yield of yeast biomass per unit of substrate used higher in growing them under aerobic conditions than anaerobically. This phenomenon is called effect Pasteur . Alcoholic fermentation can take place not only in anaerobic conditions. If the yeast is grown in the presence of oxygen, but with a high content of glucose in the medium, then the yeast and ferment glucose. Thus, glucose inhibits the processes of aerobic respiration. This phenomenon is called effect Crabtree , or catabolite repression.

Breath

With the growth in aerobic conditions at low glucose concentrations in the environment of the yeast ATP obtained by the processes of respiration, as it does the majority of aerobic organisms. Complete oxidation of the carbon substrate to carbon dioxide and water can occur in yeast in cycle tricarboxylic acids , and pentose phosphate cycle . In the operation of each of these cycles in the cell leads to the formation of reduced pyridine nucleotides. They can be used either for renewal processes in the biosynthesis, or to obtain ATP through oxidative phosphorylation .

If under anaerobic conditions, only a few types of yeast can ferment pentatomic sugar, in the presence of oxygen pentoses (arabinose, xylose, etc.) and metilpentozy (Rhamnose) can serve as substrates for many yeasts. This results in the conversion of pentoses in the corresponding intermediates of the pentose phosphate ways .

Many yeasts are also capable of aerobically assimilate a variety of sugar derivatives, such as saharospirty (sorbitol, ribit, erythritol, mannitol, inositol) или гликозиды (арбутин, салицин).

Полисахариды также могут усваиваться дрожжами, способными к синтезу соответствующих гидролаз. Довольно часто встречаются yeast assimilating starch. Many yeast species are able to digest polysaccharides such as polifruktozany (inulin), poligalaktouronidy (pectins), hemicellulose (Xylans).

Cytological features of yeast under different conditions of growth

Significant changes in the structural organization of the cells occur by changing the growth conditions: the transition from anaerobic to aerobic cultivation, replacing the medium composition and concentration of limiting substrate, with a lack of growth factors, as well as the physiological effects of stress. Particularly noticeable ultrastructural reorganization of the membrane apparatus in aerobic-anaerobic shifts. Under anaerobic fermentation mitochondria unrecognizable change their appearance: they are united, Christy straighten. Conversely, when the aeration mitochondria actively share their number increases, they are clearly visible cristae. Under anaerobic conditions in the cells accumulate more glycogen and he presented large granules, and sometimes forms a conglomerate. Significant structural changes occur in the cell when it is dehydrated. Viability it does not lose and dried cells easily reactivated. Exiting anabiotic state begins with the rehabilitation and reactivation of mitochondria.

Secondary fermentation products

during alcoholic fermentation in addition to the two main products - ethanol and carbon dioxide - is formed many side, or secondary products. Many of them are sensory connections, and play an important role in the production of alcoholic wine and beer, since the relations depend on their taste and aroma of the drink. Organoleptic compounds can be divided into at least five chemical groups: higher alcohols, acids, esters, aldehydes, sulfur-containing substances. From alcoholic beverages allocated hundreds of organoleptic compounds. Many of them are present in very small quantities and are difficult to identify and quantify. Even more difficult to determine the contribution of these compounds in the final taste of the product as for various substances characteristic smell different thresholds, ie the concentration at which individual compound can be caught by the olfactory receptors. Moreover, this threshold is also dependent on the presence in the beverage other sensory compounds.

Limiting factors

temperature
yeast species vary considerably in temperature range of growth . In most species of yeast minimum temperature growth is within 0-5 ° C and a maximum - 30-40 ° C. Almost all of the yeast can grow at room temperature 20-25 ° C. Bazidiomitsetovye yeast are generally characterized lower maximum temperatures of growth than askomitsetovye. However, these rules have some exceptions.

Water activity
Water activity (a _w ) in a solution is defined as the ratio of vapor pressure above the solution to the vapor pressure of pure water. For pure water a _w = 1. Without exception, the yeast can grow at a _w , approaching 1. Most species of yeast ceases to grow at a _w = 0.9.
Such activity in the water has, for example, 50% glucose solution or 14% solution of NaCl * salt. However, a number of yeasts able to grow at a concentration of glucose in the medium to 60% or at a concentration NaCl to 20%.
Such yeasts are called kserotolerantnymi .
These include askomitsetovye yeast Zygosaccharomyces bailii , Zygosaccharomyces rouxii , Schizosaccharomyces pombe , Debaryomyces hansenii
, etc. These types of often encountered in various preserves, jams, syrups, dried fruit and can cause damage to these products . Yeast Debaryomyces hansenii particularly resistant to high NaCl concentration in the medium and are often found in a variety of pickles, for canned meat products in seawater.

acidity

optimum pH for growth of most yeasts are found in the medium acidity (pH 4-6). However, some species can grow in a more acidic environment. For example, some strains Saccharomyces cerevisiae grow well at pH 2.5-3. By acid-yeast is also inhabits the intestinal tract Animal Cyniclomyces guttulatus , growing at pH 2. Yeast, which can grow at alkaline pH (8 or more) is not izvestny.Prakticheski all kinds of yeasts can grow in the pH range 4-4.5.
At the same time, in a weakly acidic medium is not growing, most banal of bacteria that are most common in a variety of natural habitats (Eg, Pseudomonas, Bacillus, coryneform bacteria, actinomycetes). based on this simple method of selective isolation of yeasts: Nutrition environment (eg, wort-agar) acidified with HCl or lactic acid to pH 4-4,5. In most cases such an environment, grow the yeast and the fast-growing filamentous mushrooms.

Killer effect in yeast

Killer effect was first discovered in Saccharomyces cerevisiae Makourom and Bevagna in 1963 Killer yeast secrete a toxin to which they are stable, but that is lethal for others - a sensitive strains.
Killer yeasts have been studied intensively in recent in connection with the prospects of their practical use. In the fermentation industry, for cooking wine, beer, often the infection of fermenting wort so-called « weeds » fermentation, which alter the course of fermentation in an undesirable direction. Using killer strain Saccharomyces cerevisiae fermentation eliminates the development of wild yeast - killer toxin will simply inhibit their growth.

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about my starter

As my Bimba increased And the Levites stood Madre.
I, after the Easter baking sourdough moved to another state activity and acidity.
I am puzzled ..
only learn and adjust to it, vykormlennoy with care and love, so take it and change ..
become a super strong, fast, and acidic.
Why? Conditions on the windowsill have not changed. The temperature rose slightly, yes. Spring sun.
But not so that would be quite hot. The sill is not on the sunny side.
Educational measures of course I took, stuffed it in the refrigerator. Let restrain its donors, and even Che is she?
But the harshness of my limited box of fruit at the bottom, there warmest.
Now I'm back in the process of studying their starter.
Only now I understand why met in recipes shred starter:
20 g yeast + water + flour = Opara.
I earlier took his former starter for sourdough weight, calculating the proportion of water and flour in accordance with the recipe.
And now, it was not there and that you are not here-perekisnet!
Questions Traditional, Russian - what to do? and who's to blame? and how to be?
not settled whether there wild unwanted bacteria?
I would be very grateful for the advice and assistance
.

How To Suck Ur Own Cock

A photo shoot Tep some stops in Colorno

Set includes:

- 2 stops for bus routes - suburban Assigned Parma, whose views on the other side of the road
- 2 stops for bus lines - from long distance with Parma
- 2 stops no longer in use - to dismantle

Photo set on Flickr


I have a picture of the seat of Pd colornese carried out on the morning of 25/04/2009, which would be well in the set, although seemingly out of context.

I suggested to put it?

View Poll: # 1390150

Amendment of May 10, 2009: In the absence of comments or votes in the poll, I thought it appropriate to publish the photo in question, while marking it as limited (like a photo does not show minors).

Tazorac And Flat Warts

Memorial - List of World War II fallen

Memorial - list fallen of World War II, originally uploaded by pmendogni .

The war memorial is a list of the fallen colornesi of the First and Second World War, divided into three lists.

In this photo, and this list of the fallen colornesi of the Second World War.

Semi Annual Interest Calculator

Molecular gastronomy-progress?

So what kind of beast this, this molecular gastronomy, and what it eats. This is progress or just another ad trick? "I continue to attempt to understand and deal. \u0026lt;lj-cut> this quote can be taken as an epigraph:
Nicholas Kurti: "We know more about the temperature at the center of the Sun
than the temperature in the center of the souffle, which is being prepared in our kitchen. " click
Whenever I get carried away and start learning all about molecular gastronomy,
* reader's previous post, as in Italy there was a scandal!
popular program TG5 "Strichen la nutitsiya" - "Striscia la Notizia" released a series of reports about the molecular
gastronomy. Three nights in a row, this is not just hitting, and attack!,
most famous chefs exhibited Schuler, sponsored by pharmaceutical concerns.
The stars of molecular gastronomy are accused of that unconscionable advantage "alchemical" recipes strange chemical supplements, it is unknown what the consequences are on clients' stomachs. Ferran Adria
to whom the journalist Strichen .. "to the question," You are using chemical additives in their recipes? "-was shocked.
He replied simply, "In every kitchen there is a chemical food additives, which we all routinely use. And if you disagree, please explain what is salt, if not the chemical food additive?
Despite the fact that the list of the best restaurants in the world возглавляют именно Шеф-повара приверженцы молекулярной гастрономии :

The world's 50 best restaurants 2009 (and 2008 ranking in brackets)

1 El Bulli, Spain (1)

2 The Fat Duck, UK (2)

3 Noma, Denmark (10)

4 Mugaritz, Spain (4) 5

Celler de Can Roca, Spain (26) 6 To be

, U.S. (6)

7 Bras, France (7)

8 Arzak, Spain (8)

9 Pierre Gagnaire, France (3)

10 Alinea, US (21)

11 L'Astrance, France (1911)

12 The French Laundry, US (5)

13 Osteria Francescana, Italy ( site )

14 St. John, UK (1916)

15 Le Bernardin, US (20)

Italian restaurant "Osteria Francheskana" takes in the ranking of number 13, his famous chef Massimo Bottura is practicing molecular gastronomy.
So it was he was attacked and insinuations from the "Strichen ..". After removing the report from the restaurant a hidden camera, the audience tried to convince their terrible cheat.
Serve fish dish Princess Sea, "although it looks volumetric, made from only 120 grams of fish. At this time, "Strishevtsy" did not blame the chief-to-use chemistry as a "dangerous element" health clients, the chemistry is just an accomplice in the skirts. That is, creating a foam construction, jellies and sauces, visually volumetric, the super chiefs use their molecular tricks, in order that would save on the client.
short, as saying: "Do not hook or by crook!" \u0026lt;/ Lj-cut> concluded that: if The chef is really creative and advanced, then this whole wave of "revelations" is very reminiscent of the English Revolution Luddistov, smashed machines. I'm for science in the kitchen. There.

How Do You Not Be Awkward

Principles in cooking

principles are different. From the principle can not cook at all. But if you come prepared, it is better to cook with the principles. I like who formulated the principle of Aristotle - The principle of sufficient reason - it is a principle requiring that in the case of each statement indicates convincing grounds upon which it is received and deemed true.
In cooking, too, his principle of sufficient reason. You never heard anything similar? Then hurry to see you! Maybe you can even find enough evidence to follow these guidelines.

• In baking is very important the correct temperature. Using a special thermometer improve the taste and appearance of baked, grilled meats and vegetables. Remember that the temperature at the edges of the oven is much higher than in the center.
• Consider the conductivity and heat capacity of various materials.
• 1-Freeze souffle and ice cream in metal containers;
• 2-thaw meat on the metal surface rather than in a microwave oven;
• 3 - beat cream at low temperatures.
• 4 To reduce the cooking time of meat, roast or bake in the beginning it on high flame for 5-10 minutes, then cover with lid or foil and turn off пламя, чтобы тепло достигло внутренних частей, после чего доводите до готовности на слабом огне.
• Контролируйте текстуру блюда.
• 1-Нагревание делает белки hard and soft structure of the meat due to the fact that collagen at 70 ° C turns into gelatin.
• 2-souffle rises due to evaporation of water.
• 3-Adding Cold water at whipping protein makes the foam more luxuriantly.
• 4-If you hold the meat in salt water for several hours to 2 days, it will remain juicy after preparation.
• 5 Partially defrosted frozen meat or when you re-freeze will be tough because of the increased ice crystals.
• 6-Fish becomes juicier when cooked with lemon juice,
• 7 - on the juiciness of the meat has a positive effect pineapple juice.
• 8 - limp greens can be revived by placing in the 10-20 minutes in cold water.
• Remember that taste is 80% perceived the nose, and only 20% of the language, so in the presence of odors, even the most delicious dish will seem tasteless.
• salt in small amounts enhances the sweetness.
• salt and acid are mutually reinforcing.
• vanilla and cinnamon enhance the sweetness, and black pepper decreases.
• Capsaicin is contained in pepper, activates heat receptors and makes you feel hot.
• Buy spices whole and grind them yourself. To speed up the process add sugar or salt.
• Add coarse spices in the beginning, and thin - at the end of cooking.
• Prolonged exposure One taste and smell makes him invisible, so try to use in the finished dish a few different flavors and smells. (For example, rare inclusions lemon jelly mashed potatoes do taste potato bright.)
• smell and texture of food affect taste (eg, soft ice cream with vanilla flavors seem to sweeter than the harsh and odorless).
• Do not rely solely on cookbooks, since in your area may be a different water, temperature, humidity, height above sea level, which can not affect the metamorphosis of products.
• Experiment to support or refute their hypothesis by «экспериментальной» и «контрольной» групп и не забывайте записывать результаты экспериментов.                                                                                              blog.sibrestoran.ru

Party Bus In Henderson

main objectives and techniques of molecular gastronomy

Feed surprising gourmet amuse and shake off with them more denezhek -that is the main objective and goal of molecular kulinariiyu
1-improvement traditional dishes,
2-invention of new dishes based on traditional ingredients,
3-invention of new products (supplements)
4 experiments with a combination of flavors

basic techniques of molecular gastronomy: processing food with liquid nitrogen, emulsification (mixing of insoluble substances), sferifikatsiya (creation of liquid spheres), Jellification, carbonation or enrichment of carbon dioxide (carbonation), vacuum distillation (separation of alcohol).

In short-term treatment Product liquid nitrogen , on its surface instantly formed an icy crust, and thus, on your plate may be a dish - transformer. That is scorching outside the ice, and inside is hot. Just by adding nitrogen and rapid stirring in the fruit or vegetable juice can be obtained sorbet in 15 seconds.

emulsification - reception, which is used to improve the quality sauces, chocolate, etc. For an emulsion using a natural product - soy lecithin. It has long been used in the food industry to improve the quality of bread chocolate, etc. The fact that lecithin connects with each other water and fat, and it gives excellent results in the preparation of various salad dressings, creams and other products. Just wondering lecithin interacts with liquids. When you add and the continuous whipping of soy lecithin in juice, water, milk, etc. on their surface are formed light and airy foam, which resembles a soap.
This foam can be decorated with various dishes and originally set off the flavor.

Sferifikatsiya is a technique that allows you to achieve unprecedented results both in originality filing, and the taste dishes that can be opened to you again. The essence of the process is that any liquid mass (tea, juice, broth, milk) added to sodium alginate, stirred and then poured in small portions in a container full of cold water with dissolved chloride calcium. After 1-2 seconds, formed "spherical ravioli. They were washed in normal water and served. The trick is that they have liquid inside, and outside have very thin film, so I see through them, the person feels a mini-explosion of taste.
Jellification takes care of the agar-agar powder (Derived from algae). The fact that he is so well maintains its properties, that even the jelly can be heated to 70-80 C and serve hot. Apply reagents based on marine algae - they allow you to emphasize the dignity of some products.

Using the above Technology allows us to improve the preparation stage and to enrich the taste of the product, to introduce spices, flavorings, bringing it up to high standards of taste. Thus, we can safely say that molecular gastronomy is an example of progress.

few examples.

1 - Take an ordinary egg, warms up oven to 64 C, put it in an egg and kept at this temperature for 2 hours. For what? Have been made by numerous experiments, even a series of experiments to determine the behavior of the egg in different modes of heating. And it turned out that the 64 C - the same temperature at which the contents of the eggs becomes the consistency of fudge. Externally, it is not very noticeable, but the properties acquired by an egg - are unique. Among other things, they can very gently thicken the sauce. You will not achieve the same effect or cream, or a mixture of cream and egg yolks.
2 - From the viewpoint of chemistry, there is nothing strange in the fact that alcohol coagulates the protein, but if we transfer this knowledge in the culinary field, it is found that uncooked egg can be cooked, leaving it for some time (about a month) in alcohol or alcohol-containing beverage.
3 - If the fish fillets with salt, drizzle with olive oil and then bake in oven 40 minutes. temperature is very low - at 50 C. This mode allows you to keep the consistency of raw fish - but it will completely finished. Temperature changes in cooking fish and meat - (understated temperature) can avoid losing weight. Product retains juicy texture.
4 - Time of cooking a large piece of meat does not depend on weight and distance from the edge to the center - more than it is, the longer the meat is prepared.
.5 - When cooking green vegetables do not need to add salt to preserve flavor and color, salt does not increase the boil, but only adds to the water of oxygen, dissolved in the crystals, due to what wildness is formed, raising the boiling point at the same time slightly.

To accomplish these tasks using special products:

• Agar-agar and carrageenan - algae extracts for making jelly,
• calcium chloride and sodium alginate is converted into liquid balls like caviar,
• Egg powder (evaporated protein) - creates a denser texture than the fresh protein,
• Glucose - slow crystallization and prevents water loss,
• Lecithin - connects and stabilizes the whipped emulsion foam,
• Sodium citrate - does not connect to fat particles,
• Trimolin (invert syrup) - does not crystallize,
• Xanthan (an extract of soybean and corn) - stabilize suspensions and emulsions.

Classic preparing and serving meals on a "product - a side dish - the sauce" with each year loses its adherents. Molecular cuisine destroys all the traditional ideas about how to look or be entered or that dish. For example, a soup can move into a cocktail glass, salty snacks take the form of candy, and goat's milk - the snow. For example, a glass of champagne poured into the first hot mint soup, and top - Be careful not to mix the layers - the cold pea soup. Occurs once the triple-contrast effect: taste, temperature and consistency.

Technologies cooking kept secret. The first successful molecular gastronomy dishes named after famous scientists. For example, Gibbs-egg white with sugar and olive oil in a gel,
Vaklu-fruit foam, BAIF-egg mixture into alcohol.

In Europe, this movement has begun In the early 80-ies of XX century. Were among the first Spaniards. In particular, such gurus as Juan Maria Arzak (Juan Mari Arzak), and Ferran Adria (Ferran Adria), as well as an Englishman Heston Blumenthal and a French scientist Herve tees. Now they have genuine trendsetter.

Juan Maria a "grandfather" of the new Basque cuisine, it is an absolute creator and artist, who just love to eat. In his restaurant in San Sebastian Arzak houses a collection of thousands boxes filled with scents, spices, rare herbs, etc. Keeping true to the tradition and roots of Basque cuisine, he successfully weaves long-forgotten tastes with new technologies and ways to feed, is used in cooking and "molecular" novelty.
Ferran Adria - the most famous chef of Spain and all over the world, the founder of the "molecular gastronomy" and a kind of alchemist in the world of food. He is constantly experimenting with tastes, textures, shapes and smells of food supply, is the inventor of a special spray called espuma, which translated to English means "foam". Espuma secret that absolutely any product being sent to the state of a smooth puree, then the container is under the influence of nitrous oxide (N2O) turns into a foamy mass. When ingested, this blend is to taste buds and enhances the taste of the product.

In 1999, Heston Blumenthal (Heston Blumenthal), the chef of the famous English restaurant Fat Duck, prepared the first "molecular dish for the restaurant - from caviar mousse and white chocolate. As it turned out, these products contain similar amines and easily mixed. In 2005, in Reims (France) opened the Institute of Taste, Gastronomy and Culinary Arts (Institute for Advanced Studies on Flavour, Gastronomy and the Culinary Arts), brings together leading chefs around the world.

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Molecular Gastronomy

molecular gastronomy, or "space" products of the future

O-oo!
Physics in the kitchen ; Molecular gastronomy

Inking jelly, mayonnaise, cauliflower, airy Chantilly cream of foie gras, beetroot, purple and pink cubes of stewed octopus, a refined background for a roll of raw tuna, layered dessert with strawberries in the strawberry-juice saffron, with a surprise at the bottom - a slice of grilled red pepper ... All these dishes are cooked in the restaurant "Gallery" and served with during the Moscow tour Ganera Pierre (Pierre Gagnaire) - one of the most celebrated Chefs of the world, the creator and leader of the four restaurants in London, Tokyo and Paris (one of them was awarded the highest scores of world culinary community - Three stars in the directory "Michelin"), designed in the style of the so-called molecular gastronomy. This is the actual trend combines creative freedom Cook with the latest discoveries of chemistry, physics and biology.
At the recent Edinburgh International Festival of Science Herve Yew shared his secrets how to use chemistry to invent new, sometimes very unusual combinations of food.

According to E. Tice, to make the taste of cheap whiskey the same as the roads, just add a drink of vanilla, which converts the whiskey and gives him a great finish and warmth. Experiment based on the discovery that the chemical elements are formed during aging whiskey in wooden barrels, are similar to elements in the vanilla.

French scientist Herve Tice, who studies the secrets of taste, I am sure that the best cooks - not those who use their intuition and imagination, preparing delicious meals but those who know the secrets of chemistry and physics and prepares accurate laboratory technique.

Smack illusion

that our tastes depends on the work of the senses, and that is a consequence of any illusions of perception - both short-term, and global? About this reflects a physicist Peter Berem :

«The exact answer to this question can not yield any physics or physiology, or psychology. More depends on the work of our taste buds, but it's not just them. Professional tasters can taste and aroma of wine to determine the crop year, tasting white wine with a harmless red dye, it simply does not know! The same ice cream we perceive in different ways depending on the lighting: it seems We strawberry, if the light in the room pink or apricot - if the orange. Some people tried yogurt with no additives, allege that the sensed it crunchy flakes, if an experiment is someone crunched over their ears. In other words, our perception of taste is always present an element of illusion and how big his role in a particular case - is unknown. "

From the kitchen to the lab and back again ...

On this unusual cooking direction of the first mentioned in the early 1990's, when a physics professor at Oxford University Nicholas Kurti (Nicolas Kurti) and French chemist chemistry lab molecular interactions Collège de France Herve Tees (Herves This) opened the first joint seminar on the topic. Kurti analyzed the physical phenomena in the kitchen (for example, that he invented to inject into the meat before baking pineapple juice to make it especially gentle, with a crisp caramelised crust). A Tisza interested in confirmation or refutation of inexplicable at first glance, people's culinary rules, which are transmitted in many families of generation to generation. Furthermore, he deduced molecular formulas for all types of French sauces, scientifically sound, particularly their formulation and technology preparation.

This study tees and Kurt became the theoretical basis for culinary experiments Ganera Pierre and his colleagues. Since 2001 Hervé Tice monthly Ganeru offers food for thought this or that topic, interested students from the academic point of view, and that in turn is responsible original recipe for a cover it on a pragmatic, "the kitchen" level.

Leading European organizations, such as French National Research Institute of Agronomy (INRA), are also involved in research in this area. In particular, with the support of the European Union is a three-year project Inicon, which aims - to promote the development of innovative technologies to modernize the commercial cooking.
The project also involves more than 80 scientists and engineers, technology exchange centers in Bremerhaven (Germany), dealing with innovation in several areas, including in the field of food ingredients and processes. In particular, we study the sensory analysis of food, ways of extracting scents mikroinkapsulyatsiya and functional foods.
In Italy, the newly established University of Gastronomic Sciences, which in tandem with an existing in this country movement Slow Food («Slow food ") plans to deal with various topics - from the principles of sensory evaluation of food to proper nutrition. Recently, the University of Copenhagen was founded first chair of gastronomy. Planned to set up a similar training unit in Athens.

Outside usual

Over the last decade Many talented chefs - such as the Catalan Ferran Adria (Ferran Adria) and Englishman Heston Blumenthal (Heston Blumental) , - seek to use in your kitchen newest modern science. Carried away by technological innovations, they expand our understanding of the cooking itself. Sometimes they manage to achieve striking results: adding to the fruit mixture harmless, does not have its own taste and smell of calcium chloride (in our country, many used it for curdling milk), they get a chance to cook the jelly so that it froze for several seconds at any temperature - even at +40 ° C. A schitanye milligrams of sodium alginate create an even more curious effect: fruit foam hardens the sparkling bubbles, like caviar.
Famous proponents of this trend -
Ettore Bocca (Grand Hotel Villa Serbelloni, Lake Como, Italy),
Carlos Абельян (Comerc 24, Barcelona, Spain)
Andoni Aduris (Mugaritz, San Sebastian, Spain)
. Chef's number of U.S. restaurants, such as Willie Dyufresn (WD-50, New York),
Pino Maffeo (Restaurant L, Boston),
Shi Galante (Cru, New York)
Grant Achatts (Alinea, Chicago) , also gained fame by using the techniques of molecular gastronomy.

tradition and creativity

Lobster with mayonnaise cauliflower and artichokes, Pierre Ganerom planned for the menu of his Moscow tour, has changed just before serving: Chef noticed in the kitchen of the restaurant "Gallery" wasabi and immediately realized that this is what a stroke is not enough in his dish. Ganer constantly changing its recipes - they are in constant evolution, each time becoming a little bit different. "In my opinion, there are two kitchens: author, then there is a kitchen artist, tied to work, craftsmanship and cuisine, tied on the techniques and traditions. They are absolutely equal, it is impossible to say that one surpasses the other. My type of cuisine - the first: to me the concept of "cooking" and "Creativity" totally inseparable, and molecular approach that does not contradict. "

Emulsions, reagents and futuristic devices, more relevant in the laboratory than the kitchen, are now at the height of culinary fashion. However, Pierre Ganer indifferent to this lush props: "I'm much interesting to know all about the products I work with, and no special equipment to do that I do not want to. " Thus, together with Herve tees, they brought to perfect cooking meringue, proving the truth of another popular cooking "beliefs": "It turns out that adding just 5% of fruit (eg, lemon) juice from a single egg white whipped a cubic meter of the lightest, air kiss, able to fly away from the slightest breeze! " Molecular gastronomy reveals in the most ordinary products many surprising properties: "Is not it interesting that in fact the usual for us to taste a tomato - not a given, but the result of the reaction between the walls of the tomato pulp and liquid, which we find in them, reduces? - Says Pierre Ganer. - If it gently deflate tomatoes, no taste is gone! So our mouth, connecting with one another - an active participant in a tomato taste ".

classics such as frying meat, molecular gastronomy, too, is an area worthy of study. "Meat is best to bake at a low temperature (55-58 ° C) for several hours - explains Pierre Ganer. - So it turns out tender and pink and juicy. (It is primarily about beef and mutton - the bird to do so still not recommended, although in a few hours at this temperature kills salmonella safely.)
Allen Ducasse insists that his readers venison baked in the oven at exactly 67.50 C for exactly 8.5 hours. It is at this temperature, collagen, located in the meat softens and the juices are not lost and the meat becomes tough. But the habit of "seal" the meat juices, obzharivaya its preliminary - It is just another traditional fallacy: by the usual weighting can be sure that juices while still evaporate. The purpose of this action quite different: to create a great flavor "roast meat" - the same one who, rising from the altars, ancient Greek gods indulged on Olympus. In order not to lose this important component of a hot, fast enough singe piece of meat at the highest heat (we have to do often use solder lamp) and then put in a preheated to 50 degrees with a small oven.

Anatomy taste

notion of taste - one of the key molecular gastronomy. "If you think about what a taste of the apple? - Reflects Pierre Ganer. - It is composed of many flavors, and each of them self-sufficient, and a single taste of apple does not exist. " Agrees with him Berem Peter (Peter Barham) , an expert on polymers, a professor of physics at Bristol University (UK) for many years collaborated with Heston Blumenthal, chef of the famous London restaurant molecular Fat Duck. "The taste - extremely complicated thing - he says. - Compare the sugar and chocolate. Their sweetness is required one type of sugar molecules, and chocolate are hundreds of them - some volatile aromatic compounds more than two hundred. It and the sweetness and bitterness, and natural salt, and mild acidity (the result of fermentation of cocoa beans) ... Different parts of the language of heaven, pharynx and larynx unequally sensitive to taste stimuli. Most susceptible to the sweet, for example, the tip of the tongue, to the bitter - its root, to sour - the region ... So from what will we chew it, say, or dissolve, and will depend on our perception of chocolate. "
According to Blumenthal-
« process of perception of taste is very complex. We are not only differently see, hear and feel, but each of us the experience, emotions and memories.
Foods - is a complex process that involves all the senses: taste, touch, sight and smell (the most powerful source of memories) and proprioception (perception themselves and memory) ".
in his philosophy culinary arts include not only brought him fame unusual combinations of flavor and appearance, but also research physiology and psychology.

Another interesting problem - the compatibility of tastes. "Most products go well together because they contain flavor molecules similar type - continues Peter Berem. - Most of the great combination of chefs have opened themselves by experience, but a place for scientific experiment, there is always the case. What is best set off the caviar? White chocolate!
This is absolutely enchanting combination, and Heston Blumenthal often uses it in their menu. Very well with dark chocolate and Roquefort cheese, strawberries, peppers and even cauliflower with cocoa powder. The same principle works and in the opposite direction: for example, do not recommend trying with basil and coffee, for which there is no common molecules. In general, molecular gastronomy has something to explore! " However, Pierre Ganer cautions against excessive enthusiasm academic approach: "In fact, any kitchen can be a molecular, as defined physical and chemical processes in the preparation of dishes does not depend on the chef thinks about it or not. Plus molecular gastronomy in the fact that it makes chefs think about the mass of unexpected things, and it generates a lot of exciting new culinary ideas and discoveries. "

08.11.2006

PSYCHOLOGIES № 9,2006

Gastronomic game

Until recently it seemed that nothing new in cooking has not come up with. And then there are "cosmic" cook, though descended from the pages of books Strugatsky. They begin to use the incredible things for the kitchen: centrifuges, laser sheets and absolutely fantastic technology. And the results of their innovations anoint molecular gastronomy.

pioneer of molecular gastronomy - French scientist Ervey Tice suggested use of molecular bonds between different products to get an unexpected result: the soup into a souffle, mousse meat, spaghetti parmesan, solid cubes and coffee ice cream with a taste of herring. Tice arranged seminars for chefs, talking about new prospects in gastronomy. But his not taken seriously when he proposed to make ice cream from liquid nitrogen and lime mousse (a ball, getting into a language completely evaporates, leaving only the flavor), everything around screaming that this ice cream will be poisonous. However, the scientist just laughed, saying that soon and ordinary housewives carried away in chemistry and will instead buy mushrooms for dinner benzyl trans-2-metilbutenoat to give a dish of mushroom flavor.

On the verge of a possible

Molecular dishes, of course, do not cook with conventional cookware. To create these culinary masterpieces apply fast frozen in liquid nitrogen, grinding products to molecules with a "laser", the introduction of these inert gas storage in vacuum furnace.

Tice turned the culinary world upside down - shift the emphasis from food ingredients to techniques. No longer have to chase for Parma ham, tomatoes and Baku Australian beef - for molecular gourmet important only one thing: how the products are processed. And while critics mutter that the focus of powder-soup in which to pour the water does not differ from the usual cheap fast food, the use of evident. In particular, after processing of carrots with liquid nitrogen in it retains all the nutrients. And if you boil an egg at the usual temperature of 64 ° C within two hours, the contents of the eggs becomes the consistency of fudge, and it can be used as a thickener for sauces, refusing to from the less useful cream. Low temperature cooking saves all the necessary vitamins - a simple, seemingly method, and solves once the complex issues related to conservation of medicinal properties of products. You can, by contrast, fish subjected to extremely high temperatures - its texture will change completely, but the taste remains the same. Another undeniable plus - after special treatment product begins a surprising way to create a harmonious ensemble with the most unsuitable neighbors. Quite naturally looks like cod with chocolate and bacon or lamb with sea urchins. And unlike fusion cuisine (fusion), which deliberately incompatible ingredients are just combined into a single plate, in the molecular the kitchen turns out perfectly sound a chord.

New Alchemists

follow in the footsteps Ervey tees and try to translate his ideas into practice decided to cook the most risky. Spaniard Ferran Adria of the Catalan restaurant El Bulli »(El Bulli) spent a lot of time and effort to equip its research lab "Elbullitaller» (elBullitaller) and assemble a creative team consisting not only of the cooks, but also from chemists and even microbiologists. Now gourmands from around the world are written out to dinner in his house eating »El Bulli for the year - much earlier than the booking of airline tickets.

Not a typical citizen of England, famous for the lack of any kind was the kitchen, Heston Blumenthal is preparing, in his London establishment "Fat Dhaka» (The Fat Duck) white chocolate with sturgeon caviar and apricot sauce, pepper and garlic - besieged by clients had neither. Especially visitors like the branded chip Blumenthal: changes between meals the waiter brings the dish with no food, and with flavors - light haze with the smell of fresh hay or wood is not only surprising but also stimulates the appetite.

Interested in a new direction and the French. Pierre Ganer, owner and chef of his own name Paris restaurant, "Pierre Ganer, said:" For me, the molecular gastronomy - it's just interesting game. " Pierre Ganer (Pierre Gagnaire) - one of the principal actors in the world of haute cuisine. This name is synonymous with gourmet gourmet majority gastronomic capitals of the world.

not gone away and the Americas: David Kinch from the restaurant Manresa »(Manresa), California spends for experiments 15 hours a day, cooking, for example, meat at very low temperatures so that it turned into a mousse.

came Molecular kitchen and into Russia. Restaurateur and chef Anatoly Komm, a longtime friend of Ferran Adria (follower of the great Ervey Tisza), has long experimented with products but while the world did not start this molecular boom, capacity to implement ambitious ideas were not too many. But now his baby "Anatoliy Comm »(Anatoly Komm) public fells shaft. Here, a stack of yogurt is accompanied by a spoon with a creamy parmesan air, and black cod appears as a foam. Nearly 20 changes, and each - a solid surprise, each waiting for the next meal with the same look as the morning of the new year in my childhood, when, finally, it will be possible to get under the tree and open presents. Even the ordinary black tea with lemon becomes incomprehensible consistency.

not hit the face in the dirt, and other related Moscow city: St. Petersburg opened the restaurant Guash, which serves a salad of tomato, basil and cucumber jelly with caramel and eggplant krokonat of liquid chicken with pasta. Tightened even Ukraine: Kiev "Foam" considers himself a worthy successor case Ferran Adria.
PS
But European chemists who invented molecular gastronomy, not even dreamed of what the experiments were set in Soviet-catering! For example, in the sour cream added to a natural thickener - metiltsellulozu and 1 kg of product received 200 yes so that the spoon was standing!!! © Arguments and Facts

websites and books :
www.fatduck.co.uk
www.elbulli.com
www.wd-50.com
www.alinearestaurant.com
www.comerc24.com
INRA (National Institute of Agronomic Research at the French College (Paris), which is a chemical laboratory on the interaction of molecular components).
www.college-de-france.fr
Inicon : EU-funded project for the exchange technologies in the field of gastronomy, in which monthly provides a forum for chefs, scientists, teachers, engineers and writers. www.inicon.net
TTZ (Center for the exchange of technology, Bremerhaven, Germany). www.ttz-bremerhaven.de
Leatherhead Food International , Leatherhead, England. www.lfra.co.uk
Givaudan . www.givaudan.com
«Food and Kitchen: Culinary Encyclopedia of Science, Cultural History » (2004), Harold Magee
« Culinary Science » (2001), Peter Barem
« Chemistry in the kitchen » (2004), Heston Blumenthal and Ted Lister
« Molecular Gastronomy » (2002), Herve Tees
« Technology and contrasts » (2004), Dani Garcia

Flavouring forecast

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Dario Bressanini - blog "Science in the kitchen"

Dario Bressanini

strength flour-La forza della farina

Wonderful blog! Best of found me in the last time in the network.
articles not only informative and interesting, but exciting and written and intriguing.
Category "Myths of the kitchen - it's just a detective series of investigations on debunking false beliefs and common misconceptions myths. Topics plain everyday, such as beaten egg whites, or perhaps fried steak. Scientific Dario recipes, the best practical school for those seeking understand and are interested in the correct preparation process, technology and the end result.
He has a series of articles about our taste perception and factors influencing it.
I can not repeat itself, written simply and brilliantly read in one breath.
Terms chitayushih pischuschih and comments, it is still another positive factor in attracting and Dario blog.
interesting personalities - competent, enthusiastic and chance debaters.
This holiday for me loyal fan and a constant reader, happened in the day when Dario gave the bread maker. Well, maybe a little later, to be exact. He became interested in baking, flour, yeast, etc. Plenty of relevance to my problem!
And what pearls are opened in the comments - is not a fairy tale to tell or pen describe .. More Italian, skuzate.


turns out that a famous Italian chef working in a restaurant in Yekaterinburg.
Here's what he wrote about the Russian bread:
Xesco Chef ha scritto:

-non riesco a smettere di ridere, il pane russo!!! It's funny to hiccups, I can not stop, Russian bread! "I understand that you will never had a Russian bread

I understand that you've never eaten bread Russian (Russia in the real, deep, in Moscow and St. Petersburg does not count)

In russia deep, when you go to buy bread, you ask
soft or hard?

There are only two categories of white bread, brown bread instead
is just the type Baradinski "

I make bread for the restaurant, because I have to, I could not do otherwise. I make the following types

a sandwich full linseed
French baguette (poolish, + double rise)

pagnottona sandwiches semisweet milk ricotta to serve
sliced loaf with green olives, sliced
a "false escutcheon" sesame breadstick type
ironed at the Turin
breadstick type rubatà
PS
. argumento Very interesting!
Congratulations on the written Russian, but there are so many mistakes from the very name of the article.
I beg your pardon, I write with too many mistakes in Italian. But as the Russian and my native language, I hope I'm getting better and I will be happy to correct that aiutarLei.
thing about blogs, I'd like to read personal impressions of Chef from Russia - and how it is and you can see, the details of the life, the different foods, traditional Russian dishes ecet.

Процитирую здесь ещё один пост-зацепившее, ага:

Krell wrote:
February 12, 2009 22:16
Dario good as ever! I would like to add whereas for the yeast or sourdough or criscito, not just prepare it at home, unfortunately the quality is directly proportional to its spring ... ... For example, mine is more than one hundred years old, and Ignoring the end I always get great results! always refreshing and washing ...
for the homemade bread is very difficult .. , The home oven is not adequate ... commonly called: excellent bread oven ...
great for what concerns the fact that the pizza in the drafting retires, is probably due to an error in mixing phase (you Strung too ...)
can avoid increasing the fermentation process, to make sure that the maturity in May to go to hit the gluten weakening it and making sure that your pizza shows much more extended (up to a certain point dependent on the characteristics of the meal itself!) a 'little something else, for the yeast ceravisiae the bag and its alcoholic fermentation, less yeast and more yeast dough you play. If we put 0.5% of yeast, the yeast cell mass increases will come almost 90%, but if we have 2% of yeast in the initial increase it by only 30% of course
environmental conditions will help greatly formation and multiplication of yeast, the temperature is just perfect between 25-30 degrees Celsius, maximum fermentation activity will reach 35 degrees, when a finished dough is put to rest after a few hours taking it will have a higher temperature and higher still at its core .. the acidity should be between 4 -6, optimal is 5.5.
are proliferating in the presence of oxygen and oxygen much ferment in assenza.quando kneaded the dough (that are preferred mixers plunging arms, which oxygenate and warm).
= oxygen reproduction. When they mush all the oxygen begin to ferment!!
froxm hello to! W
the yeast
Krell

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April 25 - the band after the "stop" at the nursing home S. Mauro Abate

April 25 - after the band the "stop" at the nursing home S. Mauro Abate , originally uploaded by pmendogni .

This picture, which appears even if only in part, the nursing home "S. Mauro Abate "in Colorno was published, with my consent, the website of the City of Colorno, including images related to the news about the End of the Social Mandate (2004-2009).

Formal Dresses In A Hurry

From my office window (winter 2008-2009)

From my office window (winter 2008-2009) , originally uploaded by pmendogni .

This picture, if possible already now holds a record difficult to beat: After less than an hour after the publication on Flickr, there is already a user has marked as a favorite.

Baseball Wildcard Standings

At home (April 19, 2009) Variations

At home (April 19, 2009) , originally uploaded by pmendogni .

was a long time that do not send photos to my Flickr album.

And now, besides this (I'm using, inter alia, to update certain sections of Web sites are written) I posted another, taken from the office this winter, which I had to change the shooting date recognized as the system was indicated as the date 1 July 2009 when, apparently, the date could only be January 7, 2009.

While I was there, I've updated the user's default icon.

Magnetic Frames For Charms

Easter baking

In my Easter baking is still here is a miracle in a jacket of almonds.
-Giacca-Jacket in the name of Italian cooking top layer deposited on the pastries.




And a rosette:



And a sweet couple:

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La Colomba - Easter baking

My Dove \u0026lt;lj-cut>





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Relatives of Wheat: spelled, and spelled Kamut

spelled ( Triticum spelta ) - widespread in the dawn of human civilization
cereal , a group of species of wheat.

to include emmer :
wild dvuzernyanku (Triticum dicoccoides),
odnoostuyu odnozernyanku (Tr. boeticum),
dvuostuyu odnozernyanku (Tr. thaoudar),
wheat Urartu (Tr. urarthu),
dvuzernyanku ( Tr. dicoccum),
wheat spelled (Tr. spelta),
wheat maha (Tr. macha),
wheat Timofeeva (Tr. timofeevi).
Differs from the Grain nevymolochivaemymi films brittle spike, brick-red neprihotlivostyu.Oblast origin (presumably) - Mediterranean area .
put into culture for over 5000 years BC. Er. Was grown in ancient Egypt , Babylon and other places. Was later ousted, though much more demanding climate, and less resistant to diseases, but much more yielding hard wheat (Triticum durum) and currently occupies a small proportion of the world's arable land.

Directory "Grain and flour: spelled spelled
Supplement:

spelled - species of emmer - richer in protein, unsaturated fatty acids and fiber, than conventional wheat. It contains specific soluble carbohydrates - mikopolisaharidy (mucopolysaccharides) - have the ability to boost the immune system. Useful substances contained in the spelled, have high solubility, so they are easily and quickly absorbed by the body.
Contents protein -from 27% to 37%. The protein gluten, which is particularly rich in this cereal contains 18 essential amino acids for the body , which can not be obtained from animal food. These features make the meal spelled great product useful for baking bread. Products made of this flour are different crisp, tight crumb and an indescribable aroma and taste.
dough rises almost twice as fast * (? If this?),
than wheat, and it must take into account in the preparation of sourdough or bread production.
spelled contains almost all nutrients, which man needs, in a harmonious and balanced combination of quantitative - and not only in the shell of the grain and uniformly across the grain. This means that it preserves the nutritional value of the finished bread, even with fine grinding.

in the Italian Wikipedia:

Farro

Farro - Triticum spp.
Classe: Monocotyledones
Ordine: Glumiflorae
Famiglia: Graminaceae (Gramineae o Poaceae)
Tribù: Hordeae
Specie: Triticum spp.

• farro piccolo o farro monococco ( Triticum monococcum );
• farro medio o farro dicocco o semplicemente farro ( Triticum dicoccum );
• farro grande o farro spelta o semplicemente spelta ( Triticum spelta ).

Farro piccolo Triticum monococcum L. -
origin of mountain areas of Turkey, the earliest finds of the Neolithic era, the collection and use for human food 10/11 century BC. e .- BC.
Farro medio Triticum dicoccum Schrank - Sin. Triticum dicoccum Schübler
origin and spread from the Mediterranean to the Caucasus. Relics and
cultivation 1.2 century BC.
Farro grande , Triticum spelta L o granfarro o spelta .
earliest examples of this type are spelled in two millennia younger Farro piccolo and Farro medio
were found in Afghanistan and Kazakhstan.

Il farro è un cereale molto antico. Sembra che il luogo di origine di questo cereale sia stata la Palestina , da qui si è poi diffuso in Egitto (è stato trovato nelle tombe egizie) e in Siria (è citato già nelle opere di Omero).
Farro is one of the most ancient cereals consumed as food. Archeology finds of the Neolithic confirm its spread from Palestine to Egypt, where Farro was found in the tombs of pharaohs in ancient Syria, evidence of what can serve as a reference in Homer's poems.

Kamut - Triticum turgidum one of durum wheat.
Officially registered Brand Kamut International LTD QK-77.
Kamut name comes from drevneegipedskogo Ka 'moet , which translated means "the soul of the earth."
The Hebrew word Kamut means "number". But it was not made use against people. It is believed that this would diminish as God's creation. Kamut does not apply to what can be counted, it is used to mention the amount of water, sand and grain.
expected Kamut - a distant ancestor of the modern wheat, which had never been breeding. In 1948, an American airman discovered in a sarcophagus of Egyptian pharaoh few grains that have grown 5000 years ago. He then gave them to his friend the farmer. To the surprise of all the grain went up and brought the crop. . Thus, 36 grains of Kamut, obtained during the excavations tombs in Egypt, were brought to Montana, and since then this variety of wheat grown strongly under license under the trade name «Kamut».
Grain Kamut 2-3 times larger than the usual grain of wheat and not only have a pleasant nutty flavor, but also contain more nutrients than grains of modern wheat varieties. For comparison, Kamut has:
- 29% more protein;
- 27% more lipids;
- 23% more magnesium;
- 25% more zinc;
- much more vitamin E;
- 16 amino acids with higher rates;
- higher rates 8 out of 9 mineral salts found in normal wheat.
In most countries, Kamut is available for sale only in processed form. It is used for cooking pasta, air flakes, crackers. Because of limited production, products with Kamut can only be found in health food stores. Meanwhile, we must remember that Kamut as wheat and any other varieties contain gluten, and people who adhere to gluten-free diet (site in Italian), Kamut can not include in your diet.
Kamut @

kamut
Classification classic
Reign	Plantae
Subkingdom Tracheobionta
Division	Magnoliophyta
Class	Liliopsida
Subclass	Commelinidae
Ordre	Cyperales
Famille	Poaceae
Genre	Triticum
Espè ; ce	Triticum turgidum

And of grain :
Millet ,
Sorghum ,
Triticale (a hybrid of rye and wheat),
Kamut
spelled (or spelled).
crops are also
Amaranth , which provides man as greens and grains, and is a relative of ornamental flowers, known as cockscomb,
Lebeda (Quinoa) - relative weed called Lambsquarter, and
Len , who is also a source of flax fiber for fabrics.


PS * Changes and corrections amended by the following comments.
PPS We are looking for reliable information, additions are welcome.

Dental Hygienist Belt Buckle

Asparagus White

I bought asparagus, asparagus in a white, thick and beautiful. How to prepare this delicacy? honored advice Consortium . But first, about the roots and origins of this extraordinary ростка

L to discovery of the asparagus from Bassano, asparagus like "white", is said to be completely random and due to a violent hailstorm that hit the area around the '500 . The hail would destroy the aboveground part of the vegetable thus forcing the farmer to take the part that was under ground, that the white part. He realized, with astonishment, as well as being edible was also tasty and pleasant taste and since then began to take the first asparagus sprouting from the ground.
However the people of the Bassano runs another legend is told that St. Anthony of Padua returning from the African missions had brought with him some seeds of the asparagus which would have served to tame the ferocious Ezzelino, because as he returned from the city Padua, along that stretch of road from Bassano to Rosa, he sowed the seeds of the asparagus between the hedges, which have flourished luxuriantly in a land that still is among the most fertile for the cultivation of the shoot.
It is certain that the cultivation of the territory of Bassano is very old, considering the expense of the banquet Republic of Venice (XV and XVI cent.) are some news the vegetable existence. In documents dated 1534, for example, we refer to expenditures made for the magnificent Messer Hettor Loredan, the Rason Vecchie Official "... Mazi sparasi for 130, 10 pounds 3 and money. " Even during the Council of Trent (1545-1563) some council fathers, spend with their train to Bassano, were able to enjoy the various local products, even the "sparasi" so between theological discussions and "de magnade sparasi" the council fathers promoted, perhaps, the first asparagus of Bassano launch tourism, highlighting the virtues especially diuretic.
Since then much water has passed under the bridge and the white asparagus of Bassano has spread increasingly coming to be known and appreciated throughout the world.

And here's the recipe, one of many offered on the site.

Lombatina di agnello

A nche questo piatto potrebbe prestarsi ad essere servito come piatto unico. Elegante e curiosa la presentazione della morbida charlotte. RICETTA T ostate the bones of lamb in the oven for about 15 ', then put them in a saucepan with carrot, celery and shallots peeled and finely chopped previously and wet all the red wine, let the wine evaporate and then pour the cold water. Simmer on low heat for about 3 hours, strain the sauce is cooked, arrange it with salt and keep aside. • In a saute pan with oil the rack of lamb, salt, pepper and pass it then you've got blending panure in the parsley, chives, garlic, toasted pine nuts and sliced bread and cook in oven at 180 ° for 8 '. • Packaged finally charlotte. Whisk the mascarpone with a knife, eggs, Parmesan cheese and boiled asparagus, salt, pepper and pour the mixture so obtained previously butter molds and covered with thin asparagus, steam for 25 'to 85 °. • Serve available on each plate and a charlotte of lamb loin steak with sauce and nappa.

PREPARATION: COOKING: DIFFICULTIES ': 40 minutes 180 minutes high Ingredients for 8 people 4 Lamb 30 g of parsley, 10 g chives 50 g garlic, pine nuts 50 g 50 g of bread salt and pepper for Charlotte 300 g cooked white asparagus of Bassano 150 g of eggs 100 g mascarpone 30 g Grana Padano 300 g Thin asparagus

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Peking Duck

Author: Oleg Rostov

Source: FashionTime.ru

Time of publication: 23.03.2009 city, 10:00

though a world championship among the culinary delights, this masterpiece of Chinese cuisine certainly would favorites. Peking Duck , the Queen among the culinary delicacies, on the right is considered a world treasure. In addition, this dish - the card of China. Foreigners arriving in Beijing, saying that here you need to do two things: visit the Great Wall and taste of Peking duck. Their shocking how much effort is expended in its preparation, how many ingredients it uses. A process of absorption of ducks is a refined ceremonial, allowing to fully enjoy the bliss derived from the sense of taste.

History culinary masterpiece began in Ming Dynasty (1368 - 1644 years) . In those days, two thousand most skilled chefs from around the country charmed the Emperor and its surroundings with exquisite dishes, showing miracles of ingenuity. Chinese literature in all colors tells the story of these foods, as a bear foot, camel humps and monkey lips, prepared with the most expensive spices. However, to conquer the culinary tastes of the emperor, and later and the whole world was an ordinary duck - the product is very difficult to prepare because of its peculiar smell and taste. That duck was destined to become the quintessence of Chinese cuisine, its national heritage. Winning the natural imperfections of the product, the ancient chefs proved so your the highest professional grade.

few centuries of the culinary masterpiece of a dish has acquired many legends. Because of his war erupted, its banning and even endow magical properties. Argue, for example, that the Peking Duck has rejuvenating properties - duck fat composition is an excellent moisturizing agent and a very beneficial effect on women's skin. The famous Empress Zhi-Xi took as a rule do yourself a mask on the face of the pieces of Peking duck.

Before I get on the table as a product of culinary arts, the duck must spend seventy difficult days his life, only twenty of which she put on weight itself weight, being relatively free. Rest of the time - is torture, which is legitimate indignation animal advocates. Every six hours into the throat of a poor bird stuffing balls of chickpeas, sorghum and wheat. On the day it is about three hundred grams, with This duck is gaining up to sixty grams of weight. Just like a balanced mixture of duck feed the meat so tasty and tender. After fifty days it picks up the required weight, then comes the end of suffering. Another four days to prepare the carcass fried, making it the numerous manipulations so it was not only delicious but also beautiful. For example, do massage, smoothing out wrinkles in the skin, blown compressed air between the skin and flesh, making Beijing duck is especially delicious, and her skin turns a crispy crust. To duck acquired characteristic palm color and gloss, carcass rub malt sugar. This reddish-brown « makeup » should air dry. Just before the process of roasting the birds are pouring into the hot water, thus creating, the necessary degree of humidity, making duck is poured out like a bull's eye, and literally melts in your mouth.

Fry valuable bird in a circular furnace on open fires for which wood takes only date palm, peach or pear tree. The fierce heat of wood envelops висящую тушку, пропитывая ее ароматами, что и придает жареной утке такой  фантастический вкус. Цветом утка по-пекински напоминает финик и должна быть глянцевой. In such a duck skin crisp and shiny, and the meat is tender, with a pleasant taste and aroma exudes a fruit tree. A feast of Peking delicacy - an art too. Once the ugly duckling turning into a culinary masterpiece ends chef brings a dish for guests in order to demonstrate their work throughout beauty, and then kills him. In the kitchen, a duck-beauty is cut with special knives, separating the skin with a little meat. Pieces of skin, according to the canons Ming Dynasty, to be 108. To learn how to cook is doing this procedure, you can make poems. They say wisdom cutting duck specially taught several years.

These small pieces and there is a dish known as "Peking duck." Everything else - flesh, bones, giblets - the history of other китайской грамоты. Раньше императоры потребляли только кожу, сдобренную соусом из меда, слив и сои и завернутую в пресный полупрозрачный блинчик в обществе a young onion. And today over 400 years of the dishes, nothing has changed. Most connoisseurs still prefer to have a dish, wrapped in a thin pancake. His smeared sauce Tian Tiyan, put two or three pieces of duck, a few pods of leeks, but rather a sweet onion, thinly sliced pieces cucumber - and wrap it all up into a tube. From intoxicating to the dish would be the best "Mao Thai, the national drink of China.

Choice FashinTime.ru : Where to taste the real Peking duck? "Of course, in Beijing! And certainly in the restaurant «Byanifan» - the very first restaurant in China roast ducks. It was discovered in the XIX century and is famous for more than 140-year history. Furthermore «Byanifan» , in Beijing there is a wonderful restaurant «Tsyuantszyuyde» .