Технологии на храна

[1] http://www.telegraph.co.uk/foodanddrink/foodanddrinknews/8735147/Loaf-of-bread-as-salty-as-seawater.html

но

https://www.weekendbakery.com/posts/salt-in-bread-baking-how-much-and-why/

http://www.wisebread.com/which-salt-is-best

http://www.krenizdravo.rtl.hr/prehrana/dodaci-prehrani/himalajska-sol-prednosti-i-hranjive-vrijednosti

http://dokaziumedicini.hr/je-li-himalajska-sol-bolja-od-obicne-kuhinjske-soli/

на крај и з'ш ја викале органска http://www.xbrain.co.uk/table-salt-versus-himalayan-salt

Proper Chinese-style fried rice must be made with day-old, cooked rice. Preferably long grain white rice that was washed before cooking. Consider using a smidgen of five spice powder. Others have recommended a dram of oyster sauce. I recommend Lee Kum Kee premium oyster sauce (accept no substitutes). Also, consider using a reduction of xao xing rice wine. Wherever you see Chinese recipes recommending the substitution of "dry sherry", this is what they're really alluding to. Cook off the xao xing by 50% in volume before frying any of the meat ingredients, be they pork, shrimp, chicken or char siu. Use a light touch with any soy sauce and work with high heat in a well-seasoned pan. I prefer to mix regular oil with a tiny bit of roasted sesame oil (or even spicy sesame chili oil), for extra flavor. For an elegant presentation, gently pack the prepared rice into a lightly oiled bowl and then cover it with a serving plate. Quickly invert this arrangement so as to create a beautiful dome of freshly fried rice. Top with garlic chive spears or simply place a spoonful of minced green onion in the bottom of the bowl before adding any rice so that it creates a centered garnish after being inverted. It is strongly recommended to scramble whatever eggs separately and then break them up into smaller curds prior to their being introduced into the fried rice. Please consider using my scrambling method recommended in: What are some common and simple ways to cook eggs that most people have been doing wrong? For fried rice, cook the scrambled eggs to a medium hardness (not soft), and then gently fold them into the final product before serving. Basic ingredients: (American-style) Day-old rice Minced green onion Scrambled eggs Green Peas Diced carrots Minced garlic Choice of meat Five spice powder Xao Xing Oyster sauce Soy sauce Vegetable or peanut oil Roasted sesame oil ... Heat. The cooking machine in restaurants can offer extremely high heat for food to create Maillard Reaction, the so called Wok Hee (锅气）as Cantonese say. This can't be done by electric cooking machine. https://www.quora.com/I-can-never-get-my-fried-rice-to-taste-like-restaurant-or-takeout-fried-rice-despite-trying-a-dozen-recipes-that-promise-results-What-am-I-missing

How to Make Sushi Rice at Home Firstly, the term sushi rice is a misnomer as technically, the word sushi refers to the rice ... The first thing you need to know is the right kind of rice to use for sushi. The short-grain rice reserved for the task is often called sushi rice ... It is best to use the instructions on the package of rice when cooking it, but a general suggestion is to use equal parts rice and water. Prior to cooking, the rice should be rinsed in cold water until the water runs clear, a step now becoming less necessary as talc (used to prevent the rice from absorbing water and sticking together during storage) is slowly being replaced with another type of starch, which is fine to cook with. But you never know and the package won’t tell you what the company used as a coating. ... http://www.sushifaq.com/basic_recipe/sushi-rice/

инпиративно ко за промена околу листови за сарма ... чинам за  ладна овошна пита,сарма ил бомбица ова листовиве би били идеална комбинација ... а доколку ко такви се потпечат и стопат сигурно и би прелевале уште поубаво боја

се ми се чини настанале како алтернатива за пресуваната морска трева, иако според  начинот на обработка од вториот линк, излегува дека потешко е да се спреми оризов лист,  а воедно во третиот линк го датират како повеќевековен рецепт ...   

[1][2] http://www.cooksinfo.com/rice-paper-wrappers [1][2][3]

http://www.vietworldkitchen.com/blog/2009/06/how-vietnamese-rice-paper-is-made.html  

http://www.foodtimeline.org/foodasian.html

1. Grains (Even Whole Grains!) ... 6. Conventional Dairy Did you know that 99% of dairy products in the USA contain a toxic protein called A1 Beta-Casein? This protein is 23 times more toxic than gluten, and is referred to as “The Devil in the Milk”, by authors Keith Woodford and Thomas Cowan, who wrote a book of the same name. A1 Beta-Casein is a transmuted gene in cows that has affected the majority of dairy products in this country and around the world. This gene mutation occurred thousands of years ago in Europe, and it still causing trouble today. It’s no surprise that so many people react negatively to dairy products, but few understand the root of the problem. This genetic mutation in cows, which produce the toxic dairy products we consume regularly, holds the answer to the many who suffer from mild to severe milk allergies. Symptoms linked to dairy from A1 cows include digestive issues, auto-immune conditions, infertility, type 1 diabetes, autism, neurological deficiencies, and heart disease. Additionally, twelve different pesticides have been identified in conventional cow’s milk, according to the USDA Pesticide Data Program. And don’t forget about the loads of steroids, hormones, and antibiotics pumped into cows to force them to produce milk in massive quantities. Yikes! Pasteurized and homogenized A1 dairy products definitely do more harm to our bodies than good. ... http://drpompa.com/additional-resources/health-tips/255-dr-pompa-top-10-toxic-foods

[1] http://www.livestrong.com/article/512239-what-is-the-difference-between-glutamate-glutathione-glutamine/

http://www.saynotomsg.com/basics_list.php