How to choose quality food products

What we will tell you about in the article:

It seems that red caviar has always been on our tables, and we treat it as a native Russian product. This is not quite true. Confusion was introduced by the movie "Ivan Vasilyevich Changes Profession", where on the table at the czar's table a whole basin of red caviar. And this simply could not be. Today's red caviar is Far Eastern caviar. Something similar to it was given only by kumzha - Baltic salmon, which is found in Karelia.…

1. When buying eggs , pay attention to the date of grading and appearance. The shells should be free of damage, blood traces, feathers and bird droppings. Do not buy eggs in places of unauthorized trade - from hands and cars.2. Store eggs only in the refrigerator. Storage period of dietary eggs up to 7 days, table eggs from 8 to 25 days. Washed eggs are stored for no more than 12 days. And boiled eggs - no more than 36 hours (in the refrigerator).

3. Wash eggs before cooking with soap and water under running water.

4. Boil eggs for at least 10 minutes from the time of boiling. Then you will certainly not get sick with salmonellosis. Rospotrebnadzor experts believe that salmonellae can penetrate eggs and infect not only the surface of eggs, but also the yolk.

5. To color eggs, use only approved food dyes or onion husks.

6. Do not eat raw eggs or dishes with eggs without heat treatment (homemade egg whites), especially for children.

There is no way we can do without flour, no matter what kind of pies and pancakes we have in mind. Flour can be different: not only wheat flour, but also toast flour, oat flour, rye flour. The best pancakes are made of several kinds of flour mixed in different proportions (especially if the main role is given to wheat flour), as well as of flour in half with oat flakes.

Buy milk in a bottle, that is, pasteurized, not "long-lasting". If you are going to get serious about pancakes and pies, you will need a lot of milk: it will definitely not have time to sour.

First, butter will be needed for the dough. Secondly, you will lubricate with it just fried pancakes, putting them in a stack. Thirdly, and this is a very important argument, butter is the most important part of any normal Russian appetizer: black bread with butter and herring, white bread wi…

The experts of Roskachevo's "Wine Guide of Russia" have compiled a rating of wines and assessed them according to 12 parameters. They said that wine can be good, very good, of average quality, and can be "sick". Here are some of them, which will help to identify the vices of wine and buy a quality drink.

Wine should be clear and transparent in color. Even saturated red wines should be transparent and "free of foreign inclusions" (you can illuminate the wine with a smartphone flashlight). If there are "flakes" floating in the wine, there is a sticky kind of sediment, it is better to pour out the wine immediately.

Young white wine should be clean, clear, almost colorless, slightly golden, may have a slight greenish or lemon tint. If the young white dry wine casts amber, similar in color to unrefined sunflower oil - it is oxidized, prematurely aged, and it should also be poured out.

In aged red wines, you may find sediment in the form of crystals of deep re…

What kind of cottage cheese is best? Of course, as natural as possible. The healthiest is made from natural whole milk with the help of sourdough starter and/or rennet enzymes. The latter are quite expensive, so good curd on rennet cannot be cheap either. It has a short shelf life of a few days.

The way cottage cheese looks is strongly influenced by the degree of heat treatment. At high temperatures, it becomes denser and "rubberier", increasing its shelf life. But at the same time, the nutrients are destroyed. "The best thing to do when buying is to focus on consistency: choose the most tender, soft, layer cottage cheese - it is made from whole milk at lower temperatures and without the use of calcium chloride, respectively, it has more protein and other useful substances, and they will be better digested. The presence of grains, grits, "stiffness" and hardness usually indicate the use of calcium chloride or milk powder. The harder the c…

There are so many ice creams on sale nowadays that it is sometimes quite difficult to choose one. Buyers are mainly guided by the price, their taste preferences and sometimes by the colorful packaging. Roskachestvo tells you what you really need to pay attention to when choosing a cooling dessert.

According to GOST 31457 "Dairy, Cream and Plombir Ice Cream " the ice cream should be based on milk or cream (more than 40%), natural flavorings and stabilizers, butter and eggs. If the fat content of the ice cream is from 12 to 20 percent, it's plombir; from eight to 11.5 percent, it's butter and up to 7.5 percent, it's dairy.

If the composition of the ice cream also includes vegetable fats (palm oil), it is a milk-containing product and it should cost less than honest ice cream with only milk fats in its composition.

Stabilizers will not affect the quality of ice cream, you should not be afraid of them. They are natural ingredients of any ice cream, they allow…

Lunchboxes are compact boxes that make it convenient to take food with you to school, the office or on a trip. They differ from each other in color, shape and size. There are small versions, and there are bulkier, with several levels inside. They are also made of different materials: most often there are models made of plastic, silicone or metal. Of course, you can buy a box made of glass or wood, but it will be inconvenient to use it for its intended purpose. We tell you how to choose the most suitable option.

A food container looks similar to a lunchbox - the same box with a lid. But lunch boxes are designed not just for storage, but also for transportation of products. Therefore, quality models are always equipped with a click-mechanism, which will not allow the lid to open from shaking.

And also in lunch boxes, the inner space is often divided into sections, so that th…

To harvest 1 kilogram of saffron, you have to hand-pick the pistils from 150,000 crocus flowers and then carefully dry them. That is why saffron is the most expensive spice known and the most falsified. But the rate of its use is small - 1:5000.

Processing of saffron flowers

Saffron is a universal spice used in soups(Marseille bouillabaisse), second courses(risotto, paella, biriani), in confectionery(creams for cakes and pastries), in baked goods and even in drinks. Before use, dried threads should be soaked in water, milk or broth, and when the liquid acquires a deep color, add to the dish, trying to ensure that the subsequent heat treatment was not too strong.

In specialized stores, unground, in transparent and rigid packaging, from well-known manufacturers.

Signs of authenticity of saffron: