Nutrients, Calories, Benefits of Beef, Inside Of The Shoulder, Stewed

Nutrition in a Healthy Diet: The Role of Beef, Fat in Cooking, and Cooking Techniques

The Importance of Nutrition in a Healthy Diet

Nutrition plays a crucial role in maintaining a healthy lifestyle. It provides our bodies with the necessary nutrients, vitamins, and minerals to function properly. A well-balanced diet is essential for overall well-being and can help prevent various diseases and health conditions.

Understanding the Basics of Nutrition

Nutrition is the process of obtaining and utilizing food for growth, energy, and maintenance of bodily functions. It involves the intake of macronutrients (carbohydrates, proteins, and fats) and micronutrients (vitamins and minerals) in appropriate quantities.

The Role of Beef in a Nutritious Diet

Beef is a rich source of essential nutrients, including high-quality protein, iron, zinc, and B vitamins. It can be a valuable part of a balanced diet when consumed in moderation and prepared in a healthy way.

Benefits of Fat in Cooking

Fat is an important component of cooking and adds flavor, texture, and richness to dishes. However, it is essential to choose the right types of fats and use them in moderation to maintain a healthy diet.

Cooking Techniques for Healthy and Nutritious Meals

When it comes to cooking beef and other ingredients, there are various techniques that can help retain the nutritional value of the food. Some healthy cooking methods include grilling, baking, steaming, and stir-frying.

Crispy On The Outside, Soft On The Inside: How To Make The Perfect Meringue?

Meringue (or meringue) is an incredibly delicate dessert made from egg whites with sugar, which is translated from French as “kiss”. Meringue is also called “Spanish wind” or “meringue of love”.

Meringue is served for dessert as an independent dish, supplemented with berries, fruits, cream or used as a decoration for cakes, pastries and other sweets.

In cooking, there are three types of meringue:

1. French meringue. This is an excellent basis for making fluffy biscuit cake and airy cream. It's simple: beat the chilled egg whites with a pinch of salt until fluffy foam, then add sugar or powdered sugar in portions and beat.

2. Swiss meringue. Egg white is combined with sugar and beaten, heated in a water bath. This meringue is great for layering and decorating cakes or cookies.

3. Italian meringue. This type of meringue differs from the French one in that it is not sugar that is added to the whipped proteins, but freshly boiled sugar syrup. The syrup is poured in hot, in a thin stream and beaten until the meringue has cooled. Italian meringue is used to make mousses and decorate cakes and desserts. Filling eclairs and wafer rolls with such cream is a pleasure.

Basic rules to follow when preparing meringue:

Eggs should be at room temperature (20-25 degrees) and no more than a week old. After taking the eggs out of the refrigerator and separating the whites from the yolks, let them stand for 30 minutes and only then beat. Or just put a cold egg in a pot of warm water for 5-10 minutes and then start cooking. When separating the proteins from the yolks, be sure to make sure that even the smallest part of the yolk does not get to the protein, otherwise the meringue will not work. It is important to beat the whites in a dry and perfectly clean bowl. We recommend adding powdered sugar to proteins instead of sugar. So the mass will be exactly homogeneous, there will be no grains of sugar, which can subsequently spoil the look of the finished product, forming caramel droplets on the finished product. By the way, sugar can be turned into powdered sugar using a coffee grinder. First, beat the whites into foam (you need to start beating at a low speed of the mixer) and only then add sugar or powdered sugar, without ceasing to beat. It is very important not to add sugar immediately. To prevent the mass from losing its volume over time, add lemon juice at the very end (1/2 tsp per 1 protein) and whisk again. If you are preparing meringue according to a recipe that requires the addition of flour, starch or nuts, then be sure to sift the flour with starch several times, and fry the nuts and grind them almost into flour. To check the readiness of the whipped proteins, turn the bowl with the contents over, the mass should remain in the bowl. To bake, place the baking sheet with the meringue in the oven higher so that the meringue does not burn from below. So that the mass does not lose its volume over time, add lemon juice at the very end (1/2 tsp per 1 protein) and whisk again. If you are preparing meringue according to a recipe that requires the addition of flour, starch or nuts, then be sure to sift the flour with starch several times, and fry the nuts and grind them almost into flour. To check the readiness of the whipped proteins, turn the bowl with the contents over, the mass should remain in the bowl. To bake, place the baking sheet with the meringue in the oven higher so that the meringue does not burn from below. So that the mass does not lose its volume over time, add lemon juice at the very end (1/2 tsp per 1 protein) and whisk again. If you are preparing meringue according to a recipe that requires the addition of flour, starch or nuts, then be sure to sift the flour with starch several times, and fry the nuts and grind them almost into flour. To check the readiness of the whipped proteins, turn the bowl with the contents over, the mass should remain in the bowl. To bake, place the baking sheet with the meringue in the oven higher so that the meringue does not burn from below. turn the bowl over with the contents, the mass should remain in the bowl. To bake, place the baking sheet with the meringue in the oven higher so that the meringue does not burn from below. turn the bowl over with the contents, the mass should remain in the bowl. To bake, place the baking sheet with the meringue in the oven higher so that the meringue does not burn from below.

Bugs and fixes:

If your meringue is flat and cake-like, it's because of poorly beaten egg whites. If the inside of the meringue is not crunchy or stretchy, the meringue is not cooked through or the cooking temperature is too high.

french meringue

To prepare a tender and crispy meringue, you need:

Egg white - 2 pcs.; Powdered sugar - 120 g; Lemon juice - 1/2 tsp

Put the whites in a bowl, add lemon juice and half the powdered sugar. Start whipping at low speed, smoothly move to the maximum.

After 4-5 minutes, add the remaining powdered sugar and beat for another 10 minutes. The mass should be thick, shiny and without lumps.

Place the meringue on a baking sheet lined with baking paper and place in the oven preheated to 100 degrees for 1 hour.

Meringue without eggs

Yes, yes, a wonderful meringue recipe without eggs.

You will need:

Liquid from canned peas or aquafaba - 100 ml; Sugar - 180 g; Citric acid -–1/3 tsp; Vanilla sugar - 1 tsp; Salt - a pinch.

Beat the liquid from the peas at the highest speed of the mixer for 5 minutes.

Continuing to beat, add sugar in parts. At the very end, add citric acid, vanilla sugar and salt if the liquid from the peas is not salty. Beat for 2-4 more minutes.

Put the meringue with a pastry bag on a baking sheet covered with baking paper, bake for 1.5 hours at 100-110 degrees.

Cool the finished meringue, decorate to taste and help yourself!

Meringues with ice cream

To prepare a delicious dessert you will need:

Egg white - 2 pcs.; Sugar - 100 g; Ice cream - 200 g.

Proteins combine with sugar and put in a water bath. The water in the pan should boil slightly, 1 cup is enough. Stir the whites with sugar with a whisk until the sugar grains are completely dissolved.

Remove the whites from the water bath and beat on medium speed until stable peaks.

Line a baking sheet with parchment paper and pipe the meringues with a pastry bag, for example, in the shape of hearts. Please note that you should get an even number of bezeks.

Dry the meringues in the oven at 90-100 degrees for 1.5 hours.

Put a piece of your favorite ice cream on half of the meringue and "glue" the remaining meringue halves.

Dessert is ready, enjoy!

Meringues with raspberry sauce

Sweet with a pleasant sourness.

You need:

Egg whites - 3 pcs.; Powdered sugar - 100 g; Water - 2-3 tbsp. l.; Raspberries - 50 g; Sugar - 3-4 tbsp. l.

Белки взбейте до твердых пиков, начав со средних оборотов, плавно переходите к высоким.

Из воды и сахарной пудры сварите сироп, достаточно 1-2 минут на среднем огне при постоянном помешивании. Влейте сироп в белки и хорошо взбейте.

Отсадите безе на противень, застеленный пергаментом, и выпекайте в духовке при 150 градусах 15 минут, затем уменьшите нагрев до 100-110 градусов и сушите меренги в течение 40-50 минут.

Малину взбейте с сахаром в блендере и пропустите через мелкое сито, чтобы избавиться от косточек.

Подавайте остывшие меренги, украсив соусом.

Лимонное безе

Ароматное, хрустящее и очень вкусное безе!

Для приготовления нужно:

Яичные белки – 3 шт.; Сахар – 170 г; Лимон –1/2 шт.; Шафран – 2 ч. л.

Белки взбейте до устойчивой пены. Затем порциями всыпьте сахар, не переставая взбивать. Получится густая масса.

Add lemon zest, lemon juice and mix gently.

Then add saffron and beat well.

Place the meringue on a baking sheet lined with baking paper and bake at 100 degrees for 1-1.5 hours.

Ready!

festive meringue

Such a bright meringue will especially appeal to children!

You will need:

Egg white - 1 pc.; Powdered sugar - 60 g; Lemon juice - 1/3 tsp; Red food coloring - 3-4 drops.

Add lemon juice and half of the icing sugar to the proteins, beat, starting with a weak speed and moving on to the most powerful. After 4-5 minutes, when the mass has become lush and shiny, add the remaining powdered sugar and continue beating for another 10 minutes.

Add 1-2 drops of dye to the finished mass and beat. Separate 1/5 of the meringue and add another 1-2 drops of dye - these will be our ears and patch.

Put the meringue in piping bags, first place light pink circles and add them with ears, eyes and patches of dark pink color.

Dry the meringue for 1 hour at 100 degrees.

Decorate the finished meringue with chocolate, depicting a smile and treat the kids!

Cake "Pavlova"

Fragile cake made of meringue and butter cream.

For cooking you will need:

Egg white - 3 pcs.; Sugar - 175 g; Citric acid - a pinch; Cornstarch - 1 tsp; Butter - 150 g; Condensed milk - 120 g; Kiwi - 1 pc.

Add sugar and citric acid to the proteins, beat a little. Place the bowl of egg whites in a water bath so that the bowl does not touch the water, and beat for 8-10 minutes until stiff peaks form.

Then remove the whites from the water bath, add the starch and mix gently with a wooden spatula.

Place the meringue on a baking sheet lined with parchment, starting from the middle and working in a spiral, forming a small depression in the center.

Dry the meringue at 100 degrees for 1 hour.

Beat room temperature butter until fluffy and, continuing to beat, add condensed milk in a thin stream.

Fill meringue baskets with cream, garnish with kiwi or any other fruit/berries and enjoy!

How To Cook Pancakes On Kefir So That They Do Not Burn And Bake Inside

Why has kefir become a favorite ingredient for many home cooks in pancake recipes? The natural fermentation process in kefir is a natural baking powder and, accordingly, contributes to filling them with air bubbles. So pancakes are tender and airy.

The pancakes prepared by you will become lush and bake well under certain conditions.

1. Dough kneading

In order to fill the dough with air so that it bakes from the inside, soda is used. It, reacting with an acidic environment, releases carbon dioxide and makes the dough loose.

Adviсe:

soda should completely dissolve and the dough should not stand for a long time; the exact amount of soda in the recipe is required; too thick dough (as for pies) will not bake quickly; Passion for eggs will make the dough rubbery, and baking - heavy.

2. Baking

It is important to immediately determine the level of fire or the heat of the stove. Based on practice, the fire should be medium after heating the pan. With strong heat, the crust will quickly brown, and the inside of the product will be raw. With a weak one, the pancakes will not grow and remain firm.

Adviсe:

there should not be much oil; when heating the pan, the oil should be hot, but not smoke; between the pancakes poured into the pan, you must leave a distance. When the pancakes begin to bake, they should have enough room to grow; turning the pancakes from one side to the other, you need to cover them with a lid to create the desired temperature and completely bake inside.

Classic pancakes on kefir

Ingredients:

egg; 2 tbsp. l. Sahara; a pinch of salt; 250 ml of kefir; 2 cups of flour; 1/2 tsp soda; 60-80 ml of vegetable oil.

Beat one egg, two tablespoons of sugar and a pinch of salt in a deep bowl until light foam, then pour a glass of slightly warmed kefir into the bowl and mix. Here we add two glasses of sifted flour and half a teaspoon of soda. Thoroughly mix the dough and pour it into a frying pan with oil with an ordinary tablespoon. It needs to be well preheated. Fry the pancakes until golden brown on both sides.

Lush pancakes on kefir without eggs

You will need:

2 cups of flour; 1/2 l of kefir; 1 tsp soda; a couple of pinches of salt; sugar (1-3 tablespoons); vegetable oil for frying.

Pour half a liter of kefir into a deep bowl. Pour in half a glass of sugar. Here we introduce soda and salt. Then sift the flour (250 g). We knead the dough without lumps of the density of fatty sour cream. Heat up a frying pan with a little oil. We scoop up the dough with a spoon and pour it into the pan. On medium heat, fry the pancakes on both sides. Fritters should be ruddy and fluffy.

Fritters on kefir and yeast

Have to take:

a glass of kefir; half a glass of water; 200 g flour; 2 eggs; 1 st. l. Sahara; 1 tsp dry yeast; 1 tsp baking powder; 1/2 tsp salt.

Mix lightly warmed kefir with water, eggs, salt and sugar. Mix, add yeast and baking powder. Mix again and let stand for about 5 minutes. And then sift the flour into a bowl and mix until smooth. Cover with cling film and let the dough rise (30-40 minutes) so that it becomes airy. Grease a frying pan with vegetable oil, heat up, fry pancakes on both sides over medium heat, after turning over, cover with a lid. The pancakes will rise well during frying.

Fritters on kefir with filling

Ingredients:

250 ml of kefir; 70 g wheat flour; egg; 50 g of cottage cheese; 40 ml of vegetable oil; 2 tbsp. l. Sahara; a pinch of salt; 1/4 tsp soda.

Pour kefir into a deep bowl. Crack in an egg here. Add sugar and salt. Pour in the sifted flour, soda and mix well until a homogeneous consistency.

Pour the dough into a heated frying pan with oil. Put half a teaspoon of cottage cheese in the center and press lightly. Gently pour more dough on top so that it completely covers the cottage cheese. Fry on both sides, gently turning over. When ready, put on a napkin, let drain excess oil.

Fritters on kefir with apples

Compound:

2 cups of kefir; 2 eggs; 2 tbsp. l. Sahara; 1/3 tsp salt; 1 tsp without a slide of soda; 3 cups flour; 2 medium apples; 100 ml vegetable oil.

Lightly heat 1/2 liter of kefir or yogurt. Mix with a couple of eggs, three tablespoons of sugar and a pinch of salt. Stir and gradually add three cups of sifted flour.

Cut two peeled apples very finely. Dilute a teaspoon of soda with hot water (2-3 tablespoons) and pour into the dough. Then carefully lay out the chopped apples, mix.

Put a tablespoon of dough on a preheated pan with oil and fry the pancakes on both sides until golden brown.