2020年7月24日

Butter should therefore always be stored in the refrigerator

It can also help if you briefly hold the cutting board and knife under water.

A sip of warm water, which you keep in your mouth while chopping onions, should also help against watery eyes.

2. Use a sharp knife

Use a sharp knife. Blunt blades exert more pressure, which releases more irritants. In addition, acid can escape, which can make the onion taste more bitter. Always cut the roots last, because this is where the concentration of sulfur compounds is greatest.

3. Cut while sitting

It is best to cut the vegetables while sitting, then you will get less steam. If, on the other hand, you cut onions standing on a countertop and bow your head down, you will get more of the irritating fabrics.

4. Protect eyes

If nothing helps: put on protective goggles or diving goggles when chopping onions. This protects your eyes from the irritating substances.

Why do my eyes water while chopping onions?

The mustard oils present in vegetables are to blame for the tears when cutting onions. If the cells are destroyed during cutting, the enzyme alliinase is released from inside. It converts the odorless precursor alliin into the pungent smelling allicin, which irritates the mucous membranes and lets tears flow. The onion uses the irritant to protect itself from pathogens and predators.

The right type of onion for every dish

Onions are versatile and suitable for every cooking process such as boiling, frying or stewing and can definitely play the main role in a dish such as onion tart or soup. As a condiment they also give flavor to soups, sauces and salads.

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Although the common brown household onion for household use is an all-rounder that always fits, it is worth trying other types of onion as well.

Large green onions or white onions: They are suitable for dishes such as onion tart or onion soup, in which the onion dominates. They are particularly mild in taste and have a slightly sweet aroma instead of spiciness. Red onions: They are ideal for aromatic onion side dishes such as red wine onions. Their intense aroma combines sweet-mild and spicy-hot components. Shallots: They can be used raw, braised or glazed as a side dish. They not only impress with their mild and very fine aroma, but also have the advantage that they can be cut particularly finely. Spring onions: They should always be added at the end because they quickly lose their aroma and color when heated. With a pan dish, they can be swiveled briefly at the end. With pasta dishes, however, they can also be sprinkled raw, cut into fine rings as a topping and are a nice alternative to parsley. Sources used: Kitchen Stories, dpa news agency, own research, other sources, show less sources

Whether as a spread or for cooking: butter is part of German cuisine. If you want to buy the highest quality fat, you should choose a certain type of butter.

overview

Which butter is the best quality? What does it do "German quality butter" Can you store butter out of the refrigerator? Can you freeze butter? What is the difference between butter and margarine?

Branded butter, sweet cream butter, sour cream butter: there are many different types of butter to be found on the refrigerated shelves. The differences are mostly in the manufacturing method. But not all terms are clearly defined, explains the Bavarian consumer center. The Butter Ordinance only regulates trade classes, butter types and their regular official controls.

Which butter is the best quality?

Sweet cream butter: Creamy, mild sweet cream butter is made from non-acidified milk or unleavened cream. Sour cream butter: For the sour, aromatic sour cream butter, special lactic acid cultures are added to the cream and buttered after it has ripened for several hours Lactic acid cultures added. Their taste is slightly sour. German brand butter: Has the highest quality level "German quality butter". It must be made from pasteurized cream. Names such as alpine butter, pasture or mountain farmer butter are not regulated by law. Manufacturers award them according to criteria they have chosen.

What does "German quality butter" out?

According to the German butter ordinance, commercial grade butter is allowed "German quality butter" can only be made directly from pasteurized cream. The "German quality butter" may only be produced by dairies that are authorized to do so. According to the ordinance, these manufacturing companies are regularly checked. In addition, the butter must be rated at least four out of five possible points for the following properties:

The sensory properties of appearance, smell, taste and texture The water distribution The spreadability

Even if butter is a popular spread, nutrition experts recommend that you only smear it on bread in moderation due to its high fat content.argumentative essay graphic organizer

Can you keep butter out of the fridge?

Many people leave butter outside to make it easier to smear on bread. Experts advise against this. The fats contained in butter can quickly become rancid. Butter should therefore always be stored in the refrigerator. The temperatures in the refrigerator’s butter compartment are usually milder – and the butter doesn’t get too hard. You can also remove the spreadable fat from the refrigerator a few minutes before consumption to enjoy it in a particularly spreadable way.

Can you freeze butter?

Butter is very suitable for freezing. If you thaw them again, you don’t have to compromise on taste. You can freeze butter whole or in portions. You can find out what to look out for here.

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What is the difference between butter and margarine?

Butter is made from cow’s milk or milk fat. Vegetable oils such as rapeseed, olive, linseed, soy and sunflower oil are mainly used for margarine. These are rich in polyunsaturated omega-3 fatty acids, which can have a positive effect on blood lipid levels and thus reduce the risk of cardiovascular diseases. However, harmful substances can be produced during the production of margarine.

Sources used: dpa news agency, butter regulation, own research, other sources, show less sources

Blind baking is the prebaking of dough that is to be filled later. The purpose of this baking technique is to stabilize the dough so that the base does not become soggy with the filling.

overview

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What is the use of blind jaws?

Blind baking is mainly used for quiches, tarts and pies – so mostly when it comes to shortcrust pastry. But the technology is also used with yeast dough.

The baking technique is intended to prevent the moist filling from soaking or penetrating the dough, which is supposed to be crispy and crumbly. The dough is brought into its final shape and stabilized by blind baking. To make this happen, the filling is filled with a "blind" Substitutes a filling made from dried lentils, peas, beans or similar. This blind filling is removed again after baking.

Baking tips

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Blind jaws: this is how it’s done

First, roll out the dough and place it on the desired baking pan. Prick the spread out dough with a fork at regular intervals to avoid the formation of air bubbles. Then comes the part that gives this baking technique its name: the blind filling.

Place a layer of parchment paper or parchment on top of the dough and fill it with the dried legumes. This weighs down the base of the dough and prevents bubbles from forming, and the filling holds the edge of the dough in place.

Then the dough and the blind filling go into the preheated oven for ten to 15 minutes for blind baking. Then the legumes and paper are removed and the dough is ready for further processing. If the base only has a cold filling that does not need to be put back in the oven, you can put it back into the oven without any filling. This gives the base a nice golden brown color and makes it a little crispier.

But this baking technique is also suitable for recipes that also require the filling. In such cases, after blind baking, the base is covered as usual and then goes back into the oven.

What is a blind bake chain?

If you don’t want to use pulses for baking, you can also buy a chain for blind baking. The chains have the advantage that the subsequent removal is easier by hand. After all, you don’t have to pick up the numerous peas. The blindback chains are made of stainless steel and silicone.

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Can I still eat the legumes after blind baking?

You shouldn’t use the legumes for cooking anymore, but they can be used several times as a filling for blind baking. It is best to keep them well labeled in a screw-top jar. If you don’t have any dried legumes on hand, you can use rice instead with this baking technique.

Sources used: own research

The coriander greens can be used as a spice in the kitchen as well as the coriander seeds. Read here what to consider when using coriander leaves.

Popular culinary herbs

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Coriander green: do not mix up

Coriander green looks very similar to flat leaf parsley, which is why it is sometimes referred to as Indian or Chinese parsley. However, the smell and taste are completely different: Coriander leaves smell lemony and peppery and taste hot and bitter.

Those who have never cooked with coriander greens may find the smell unpleasant at first. But that shouldn’t stop you from trying dishes that use fresh coriander leaves – at least not if you’re fond of exotic flavors.

Use of coriander leaves

Coriander leaves should always be used fresh if possible, as a lot of aroma is lost in dried form. Tip: Plant coriander in the garden or place a coriander plant on the windowsill. Then you can always harvest fresh coriander leaves if necessary. The coriander greens can also be frozen well. To do this, finely chop it and let it freeze in ice cube molds. Then put the cubes in a freezer bag so that you can remove the coriander in portions.

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Cook with coriander

The coriander leaves should only be added to the dishes shortly before the end of the cooking time or sprinkled over the plate before serving, otherwise it will lose its aroma too quickly. In addition to the coriander leaves, the delicate stems can also be processed. Coriander is a must, especially for spicy dishes. But it also tastes good in salads and is part of various sauces.

The avocado has long since ceased to be exotic – many of them now regularly find it on their plates. Nevertheless, there are good reasons to only consume the superfood sparingly and consciously.

overview

How healthy are avocados? How many calories do avocados have? Does the avocado count as a fruit or vegetable? Simple trick: This is how hard avocados become buttery soft Cut avocados correctlyWhat to look out for when buyingRecipe: Avocado dip with cream cheeseRecipe: Avocado salad"Eivocado": Avocado from the ovenAvocado for desserts and in iced coffee

Deep green to black on the outside, pale green on the inside and creamy: this is what a perfect avocado looks like. The pulp of the so-called butterfruit should detach easily from the skin and its aroma should be creamy and nutty. Avocados only taste good when they are ripe.

How healthy are avocados?

What makes the avocado so healthy and a super fruit are above all the unsaturated fatty acids that the body cannot produce itself. There are also minerals such as magnesium and potassium, but also iron and vitamins B, E and K as well as provitamin A.

Opening and eating exotic fruits properly: persimmons, papaya & Co.

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How many calories are there in avocados?

Because of their high fat content, avocados are calorie bombs: 100 grams have around 130 calories. Nevertheless, those who want to lose weight do not have to do without them – as long as they enjoy them in moderation. They contain a high proportion of indigestible fibers that keep you full for a long time and stimulate digestion. The complex carbohydrates, which are abundantly contained in avocado, also have a high satiety value. In addition, the consumption is said to lower the cholesterol level.

Does the avocado count as a fruit or vegetable?

Although the avocado can often be found with vegetables in the supermarket, it belongs to the laurel family and is therefore actually a berry.

Avocados: The home of the avocado is tropical and subtropical Central America. (Source: Newscast / imago images)