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The result: tomatoes in a perfect red, but with little sweetness and aroma.

In addition to tomato juice, you don’t even need particularly unusual ingredients to try the Bloody Mary recipe.

You probably already have most of them at home anyway. You need these ingredients for a Bloody Mary:

14 centiliters of tomato juice5 centiliters of vodkaWorcester sauce2 centiliters of lemon juiceBlack pepperSaltTabascoPaprice powderCelery stick or olive skewer for garnish

Vodka forms the alcoholic base. Worcester sauce, lemon juice, black pepper, salt, Tabasco, paprika powder and salt ensure the right seasoning.

Mix ingredients without a mixer

The basic ingredients are first mixed together in a mixing glass or cocktail shaker. You don’t need a stand mixer for this drink, but you do need a measuring cup. For every 14 centiliters of tomato juice there are 5 centiliters of vodka and 2 centiliters of lemon juice. The classic Bloody Mary recipe does not provide any clear quantities for the remaining ingredients.

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Be a little more careful with the dosage at first so that you don’t cry later. Friends of spicy food and drinks gradually add more Tabasco, Worcester sauce or spices. Finally, you can garnish the cocktail with a celery stalk or an olive skewer.

They are bright red, evenly shaped and crisp and fresh in the fresh produce counters in supermarkets: tomatoes – the favorite vegetable of many Germans. But the appearance often does not keep what it promises. Because many tomatoes only look appetizing, but taste watery and bland https://topadultreview.com. But where has the aroma gone? And where else can you find varieties with flavor?

more on the subject

Red, round and healthy: Tips and recipes for tomatoes Many people cut tomatoes the wrong way: 7 kitchen tips that you will never forget Which fruit ripens and which doesn’t Ten tips: Recognizing fresh fruit and vegetables Tips against mold: How to protect your food at home : Growing and harvesting tomatoes – ten tips

One gene is missing, and so is the aroma

Many tomato varieties have little flavor because they have been trimmed to look perfect for years. They have been genetically reprogrammed so that they turn flawlessly red and have no bumps. The problem: A gene was destroyed that is actually responsible for the formation of flavors, reports biochemists working with Ann Powell from the University of California. If this gene is intact, it ensures the increased formation of small cell components, the chloroplasts, in the tomatoes. These give unripe tomatoes their green color and provide sugar and carotenoids. When the tomato ripe, the gene also prevents it from turning completely red. A green spot often remains at the base of the stem.

Liquid food and long transport routes

The consumer appreciates red tomatoes all round. That’s why growers have been trying to give their tomatoes an even red color for more than 70 years. The gene now identified was destroyed in many modern varieties. The result: tomatoes in a perfect red, but with little sweetness and aroma. This does not only apply to the much maligned Dutch tomato. Many plants from Spain and Italy have the same problem. Another reason for the bland taste lies in the cultivation technique: The tomatoes often no longer grow in soil, but on rock wool or coconut mats. They get their nutrients in liquid form. Since the transport routes and storage times from the exporting countries are often long, the fruits are harvested before they are ripe.

Bush tomatoes: smell is often deceptive

Tomatoes with the organic seal are guaranteed to be grown in natural soils and not mixed with liquid nutrients or pesticides. That’s a big advantage. However, whether they ultimately taste good also depends on the variety. On the other hand, it is a widespread misconception that vine tomatoes are generally of better quality than other tomatoes. There is a clever sales trick behind this. The stems and leaves that are on the plants give off an intense smell. However, this has nothing to do with taste.

Delicious tomatoes don’t look perfect

If you are looking for tomatoes that actually taste like tomatoes, you should observe the following rules when shopping: It is best to buy tomatoes only in the season from July to October, when there are local outdoor tomatoes. You are most likely to find fruits with a full aroma at the weekly market. Many dealers there offer older varieties that are particularly tasty and can be tried before buying. Do not be fooled by the fact that these varieties often do not look so perfect, have scarring or adhesions and also have irregularities in color. This is more of a positive sign and indicates that the strains are not yet overbred.

Tip: grow tomatoes yourself

Home-grown tomatoes are particularly delicious. For this you need a sunny balcony or a garden. With wild tomatoes, such as the varieties "Red Marble ”and "Golden Currant ”, you can harvest plenty of highly aromatic sweet fruits even without rain protection. If you have found the ideal variety for yourself, you will of course also want to eat it next summer. Fortunately, propagation is not difficult at all, seeds can be obtained from tomatoes relatively easily. To do this, the seeds must be completely detached from the pulp and dried. If the seeds are stored dry and tightly closed, they can easily be used to grow delicious tomatoes for five years. It is usually sufficient to use one tomato for seed production, because one contains between 30 and 40 seeds.

Germans drink less and less beer. So far, so well known. But how has Corona affected consumption? A study aims to provide answers.

At the beginning of the year there was still great optimism. After beer sales in Germany had slumped by more than 2.5 percent in 2019, 2020 was full of anticipation: the European Football Championship should – as in 2018 with the World Cup in the hot summer at the time – be another big plus in beer.

But then Corona came: closed bars, canceled events and no European football championships. It couldn’t have been worse for the industry. This is now also shown by a study by the market research company Mintel Group.

19 percent of participants said they have had less alcohol since the Covid-19 outbreak. Around 2,000 Germans over the age of 16 were interviewed online in May.

Refrain from high-calorie drinks

Heidi Lanschützer from Mintel sees one reason above all: "Due to the restricted mobility in the course of the lockdown, many people were afraid of gaining weight". It is therefore understandable that during this time many tried to avoid high-calorie beverages such as alcohol as much as possible, explains Lanschützer.

At the same time, the beer report claims to have found out that many German beer drinkers are now turning to alcohol-free or low-alcohol varieties. Almost two fifths (41 percent) of consumers consumed these types of beer in the three months prior to the survey in May.

Alcohol-free and reduced varieties are trendy

Younger people in particular seem to feel addressed by such options: While 49 percent of the 18 to 24-year-old respondents choose non-alcoholic or reduced-alcohol varieties, it is just 36 percent of older consumers over 45 years of age.

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What do we learn from it: Corona has even changed the health awareness of Germans when drinking beer. At least with the younger ones.

Sources used: Mintel Group: "Beer Report 2020"Mintel Group: "German consumers are thirsty for functional beer with low alcohol and calorie content" (Press release)

Fantastic combination: pasta with salmon are an extremely delicious pairing – the preparation is very easy and quick. Below is a recipe with spinach and sour cream that you can easily cook.

Popular dishes from all over the world
Photo series with 7 pictures

Pasta with salmon: healthy and filling

Many dishes impress with their easy preparation and fine ingredients – pasta with salmon is a good example. Combine the salmon with spinach for an extra kick of freshness! According to this recipe, you will need these ingredients for three servings:

250 g ribbon noodles (dried) 500 g fresh spinach leaves 2 cloves of garlic (chopped) 125 ml vegetable broth 200 g smoked salmon (alternatively salmon fillet) 1 cup of sour cream 2 tablespoons rapeseed oil 1 teaspoon cornstarch Pepper, salt, nutmeg

(Source: “Stern”)

This is how the recipe for the pasta dish succeeds

Prepare the pasta according to the package instructions. Meanwhile, take care of the remaining ingredients: In a large pan, fry the onions that you cut into rings in oil until translucent. Deglaze with the vegetable stock and add the spinach and garlic.

While the spinach is collapsing, cut the fish into bite-sized pieces and add it to the pan. To thicken the sauce, mix a little liquid with the cornstarch in a small bowl and pour the mixture back into the pan.

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Now the sour cream is added. Finally, season with nutmeg, salt and pepper.

They go quickly, go well with sauce and pesto and are a must for any Italian: gnocchi. It takes a little practice to get the perfect shape. Otherwise, the small dough cams made from potatoes and flour are very easy to knead yourself.

Gnocchi: Italian classic in different variations
Photo series with 5 pictures

Basic ingredients for gnocchi

700 grams of waxy potatoes, 220 grams of flour, 1 egg, and a pinch of flour

Cook potatoes with their skin on

The basic recipe for classic Italian gnocchi contains potatoes, egg, flour and salt. Cornelia Schinharl, cookbook author from Bern, recommends 700 grams of waxy potatoes for six people. It is best to cook the potatoes with their skin on. "Unpeeled potatoes soak up too much water when cooked, which makes the dough sticky" says Schinharl. Only after the potatoes are cooked do you peel them and press them through the press.

The finished mass should be rather dry

To this mashed potatoes are added 220 grams of flour, the egg and a pinch of salt. The whole thing is kneaded with your hands to form a smooth dough. "The mass should be rather dry, otherwise it will stick to the surface when it is rolled out" says Hans-Bernd Schumacher. He works as a cook and has worked, among other things, in the posh Frankfurt Hotel Steigenberger.

The dough is rolled into two centimeter thick strands and then cut into small, equal-sized pieces. "For the look, you can press the back of a fork into the cams" says Schumacher.

When they swim up, they are done cooked

The gnocchi are then placed in a saucepan with salted, boiling water and left to stand until they float on top. Then they are removed with a slotted trowel.

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