The principles of healthy eating

Healthy eating for weight loss plays a key role. It helps to maintain slimness, improves your well-being. People who follow the principles of healthy eating are very rarely overweight. The main ones are:

• Controlling calorie balance;
• Eating regular meals;
• A varied menu.

A healthy diet means a balanced diet. Many people adhere to rigid diets, strictly limiting the consumption of certain foods. Such an approach is fraught with health problems, because the body does not get enough useful substances.

Following the principles of a healthy diet means giving up semi-finished products, limiting sugar consumption.

To maintain good health, a slender body should refrain from consuming too caloric foods: cakes, pastries, hamburgers, fried potatoes. This does not mean that they should be excluded from the diet at all, you can indulge yourself with something like that from time to time, but not very often.

The menu should be as varied as possible, include fresh fruit, vegetables, because they contain the most vitamins. It is recommended to substitute expensive superfoods with buckwheat. Porridge such as oatmeal with the addition of muesli and honey are considered the ideal breakfast option.

Some acids cannot be synthesized by the body, and their lack can be compensated only by the right diet. From food, the body receives various vitamins and amino acids.

Examples of healthy and tasty meals

Recipes for tasty and healthy dishes will be useful for anyone who wants to switch to a system of proper nutrition. One example is stuffed chicken breast.

The dish is cooked in the oven, so that the meat turns juicy, it is recommended to use foil. Cheese, vegetables, mushrooms and even fruits are used as stuffing for the breast. Delicious and useful is the breast, cooked with tomatoes, zucchini and eggplant. Fillet is deeply cut, and then in these cuts are filled with stuffing. It can be sprinkled with paprika on top. Pineapple is also great with chicken breast.

Another delicious and healthy dish is a vegetable pizza without dough. This recipe is chosen by people who advocate a healthy diet. Instead of dough, a zucchini crust is used. Three small zucchini will be enough for its preparation. The filling is prepared from tomatoes, bell peppers, onions, mushrooms. If desired, you can add salted cucumber, green onions.

Zucchini should be grated, salted, peppered, squeezed the excess liquid, beat the egg.

This mass is placed in a baking form and placed in a heated to 200 degrees oven for about 10 minutes.

The finished crust is smeared with grated suluguni, and then the filling is placed on top.

What is the effect of a proper diet on a person?

Proper nutrition has a positive effect on the human body. Getting rid of food garbage, you can significantly improve your health and feel a burst of energy.

A balanced diet reduces the likelihood of various illnesses, has a beneficial effect on all body functions. It improves not only physical performance, but also the cognitive capacity of the brain. Food affects all the cells and organs. A healthy diet is important not only for ordinary people, but also for athletes. Thanks to it, the stamina of the body increases, and achievements grow.

In today’s reality, people are loading up on high-calorie foods with a lot of free sugars and sodium salts – this is wrong. With this approach to nutrition, the body lacks vitamins and fiber. The diet should be dominated by fruits, vegetables, and valuable grains.

Rational nutrition has no time frame – it’s a way of life. In endocrinology it is regarded as a complete treatment of diabetes.
By eating right, you can avoid malfunctioning of the immune system and other organs.

How to preserve the useful properties of food?

When cooking food, it is important to do everything possible to preserve their useful properties. Thermal processing should be minimal, otherwise most of the vitamins perish. Fruits and vegetables should be eaten fresh if possible.

Before using the products must be prepared – wash, remove spoiled parts.

Many nutritionists advise cooking in a multicooker or steam cooker.

Priority should be given to serving that does not change the chemical composition of products.

Summer fruits, vegetables and berries can be frozen for the winter. Fermentation and pickling are also popular methods of preserving. Drying and curing should also not be forgotten.

Only good-quality products should be eaten, making sure that they are not past their sell-by date.

Proper nutrition – it’s not difficult at all, people who follow it can boast of excellent health. Everyone can refuse to eat foods that contain preservatives and other harmful components. A balanced diet means eating proteins, fats and carbohydrates. Protein is necessary for the formation of cells, and fat is necessary for energy, hair, and skin health. You can create a personalized menu that includes tasty and healthy dishes at the same time.

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Recipes for simple meals for beginners

The easiest and fastest snack, with the preparation of which even a child can cope – scrambled eggs. The yolk can be left whole or fried stronger: in the process, turn it over with a spatula. If desired, the finished dish is decorated with dill or green onions.

Not everyone likes oatmeal: it turns out viscous and heavy. However, this is due to the fact that the cooking technology is not observed. Some oat flakes take longer to boil, and they must always be sorted from husks. Milk is added only when the porridge has “puffed up”. The longer oatmeal stands, the thicker it becomes.

The simplest dishes are soups based on vegetable broth. It is a variant for those at whom the fridge is half-empty, and the salary is still a few days away. If you can find a couple of potatoes, half a cabbage, carrots and onions, nobody will go hungry. All vegetables are peeled, finely chopped and poured in water with a little vegetable oil. The finer shredded cabbage, the more delicious it will be. We judge the degree of readiness by the softness of potatoes. The final touch to the simplest soup is salt, herbs and soy sauce.

Classic pasta is a combination of any kind of pasta with a thick tomato-meat sauce. Any kind of meat can be used as stuffing. It is fried together with onions and carrots. The tomatoes are skinned and chopped. Then add spices (dried basil, garlic and parsley). Serve the sauce together with the pasta.

Choice of products

Cooking options depend on the variety in the fridge. It makes sense to keep a basic set of products on hand at all times.

-It is impossible to list the exact number of dishes that use chicken eggs. These are “helpers” in the form of all kinds of omelets and hard-boiled eggs. Eggs are indispensable component of dozens of salads and main courses. In terms of vitamin D content, eggs are second only to fish oil.

-Minced chicken has few calories: it is excellent for dietary meals. At the same time the product is nourishing: 22 grams of protein per 100 grams of total mass. It can be kept frozen for a long time. Cutlets, meatballs, meatballs – this is not a complete list of dishes. It is also used to stuff vegetables, add it to lasagna and noodles.

-Flour is in demand not only for baking, but also for thickening gravies and sauces. It is rational to buy it in bulk, choosing the first or highest grade.

-Frozen vegetables in the nutritional value is almost as good as fresh. But unlike the latter are available year-round. It is better to choose packages with the maximum assortment and set of usefulness: green peas, corn, green beans, mushrooms, broccoli, cauliflower.

-Portioned beef or pork comes in handy when every minute counts. It is preferable to buy pieces of meat that are 90% pure meat. Suitable for both broths and main courses.

Cooking tips from different cuisines of the world

Cuisines in each country differ in the variety of recipes and technology of their preparation.

-The peculiarity of French dishes is the use of wine: red for meat and white for fish. And spices locals are ready to grow in the garden, on the balcony or just on the windowsill. A fragrant bouquet of herbs will serve the noble cause of cooking.

-One of the main principles of Chinese cuisine is the principle of He. It is explained by harmony, harmony and moderation. Even Confucius said that a noble husband should not overeat.

-Rice and pasta in Italy are not a side dish, but an independent dish. It is not allowed to serve them as an accompaniment to meat. All seasonings and olive oil are added only once. No Italian would think of washing pasta.

-In Georgia, they serve several sauces to one dish at once: satsebeli, garlic sauce, and barberry sauce. In this way, the flavors are completely different. Meat is most often roasted on a spit. Pork or lamb is preferred. The wood for shashlyk is vine.

Useful tips for beginners

It is not necessary to be a certified cook in order to cook delicious food. Simple tips can help you avoid common mistakes.

-The most dangerous item in the kitchen is a blunt knife. Soft foods won’t get cut, but only crushed. For hard foods, you will have to make maximum effort.

-If all the spices have been added, but there is still something missing, lemon juice or balsamic vinegar will help. The dish will benefit from new colors.

-You can’t ignore the kitchen scale. Especially when it comes to baking. A margin of error of just a few fifty grams, and the dough will not rise.

-You can’t put food on a cold pan. At the very least, it should be warmed up. Meat or fish is cooked only on a red-hot frying pan.

-Pressing the cutlet will not make it cook faster. It will not make it tastier, either.

To learn how to cook simple dishes deliciously, you just have to do it. As often and consistently as possible, gradually incorporating new recipes and techniques. It is not superfluous to ask advice from experienced cooks, read cookbooks, watch educational videos on the Internet.

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How to choose meat for steaks?

The choice of steak meat depends on several factors, such as your preferences for flavor and texture, budget, availability, and the type of steak you plan to cook. Here are some steps that can help you choose the right steak meat:

• Type of meat: Meats with soft and juicy fibers such as veal, beef, or pork are best for steaks. If you’re looking for a more chunky flavor, then meat with a fatter marbling, such as Angus meat, may be right for you.

• The level of roasting: If you like your steaks with a pinker center layer, you should choose a meat with less fat, such as veal or pork. If you are more of a darker color preference with a more pronounced flavor, you should go for beef or meat with a fatter marbling.

• Thickness: The thickness of the meat can affect how it will cook. If the meat is too thin, it can dry out during cooking, and if it is too thick, it can be overcooked on the outside but raw on the inside. The optimal thickness of the steak is about 1.5-2 incs.

• Cutting time: If you want to cook a perfect steak, you should choose meat that has been cut no earlier than one hour before cooking. This will allow the meat to retain its flavor and texture.

According to the American classification system, there are 7 degrees of roasting meat. The difference between them is determined by the temperature in the center of the steak:

1. Blue, or extra-rare. In the section, it is almost raw meat with a light crust, which is formed within 1-2 minutes of frying. The meat is then wrapped in foil and left to languish for about 10 minutes. The temperature inside the steak reaches 46-49 °C.

2. Rare. In the section – red meat, along the edge of which an appetizing crust of a darker color has formed. The temperature inside the steak is 49-55 ° C.

3. Medium rare. The cut shows meat of bright red-pink color. There is less “blood” in this steak and pink juice appears. This type of meat roasting is determined by a temperature of 55-60 ° C.

4. Medium. The most popular degree of roasting. As a rule, the meat no longer “bleeds” and pink juice flows out when pressed. The temperature inside is 60-65°C, the beef is still soft and juicy.

5. Medium well. The meat on the cut is already more gray-brown, the juice is transparent when pressed. The temperature inside the steak during this roasting is 65-69°C. The medium well cooking degree is an ideal solution for those who absolutely do not like raw and semi-raw meat.

6. Well done. This is fully cooked meat, completely brown on the cut. The temperature inside is 71-100 °C, which means it’s a perfectly roasted piece of beef. Some gourmets consider this kind of roasting excessive because it dries out the meat.

7. Two well done, or Overcooked. Heavily roasted meat that has reached maximum toughness. The steak is heated to 100°C.

Important. For New York, Filet Mignon, Tornados and Chateaubriand steaks, we recommend medium rare, for Ribeye steak – medium rare or medium, for Porterhouse and T-Bone – medium or medium well.

Interesting. Different degrees of roasting are used for beef and lamb. Since pork contains a large number of microorganisms that are killed only at high heat, it has only one degree of roasting – well done. Note that while all types of roasting can be applied to a rack of lamb, the best option for a leg of lamb is medium to well done.

How to determine the degree of doneness of steaks by touch?

You can determine the degree of doneness of beef by using your hand. If you press the soft area between the thumb and the base of the palm of the other hand with the index finger of one hand, its softness will correspond to the softness of the meat of the blue degree of roasting. If you connect the thumb and forefinger of your left hand, as if in an “okay” gesture, and then touch the palm of your left hand with your right index finger, at the base of your thumb, you can find out what the rare degree of roasting is. The same manipulation with the thumb and middle finger will allow you to determine the degree of medium rare roasting by touch, with the thumb and ring finger – medium well. Similarly, with the thumb and little finger – well done. There is no “best” degree of steak doneness, because it all depends on taste preferences. However, medium is considered the best.

The article was prepared for you by Jeff Vertes, the analystc of Bestcasinosincanada.net

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Attracting and retaining visitors

Every casino wants visitors to spend as much time there as possible. Therefore, it usually offers a whole range of additional services not directly related to gambling. Among them, of course, are catering services of various types. This is based on the assumption that if you want your customers to stay with you as long as possible, you must provide them with all the services they need to satisfy their basic needs, so that they remember their stay in the casino as fondly as possible. From this it is only a step to arouse in visitors the desire for further visits. Such elementary needs include, of course, food and drink, so if we provide them to guests, they will stay longer. A longer visit means not only more fun and games, but also more profit, since the offerings at a chain bar or restaurant are not free, of course. Yes, it’s not uncommon for casinos to offer entry bonuses in the form of a free drink or an inexpensive meal in between games, but if you want to eat another meal, you’ll have to pay for it out of your own pocket, or with the money you’ve won in the game. Next to casinos, either independently or as part of a larger complex, there are also hotels, where guests who have come from further afield can stay overnight and try their luck again the next day. Of course, by definition, every hotel has a bar and a dining room where people can eat.

What to eat and drink

The menus of the bars located at the casino focus on selling a variety of exquisite and premium alcoholic beverages, although of course non-alcoholic ones are also available. All this is done so that each customer can choose what suits him best. The offer of drinks is in many cases similar, but not identical. Champagnes, vodka, rum, wine of various varieties from many regions of the world and even more. Most often there is also no shortage of sophisticated high-end percentage drinks, for which more affluent guests are willing to pay even a considerable sum. All this to taste the “specialties” on offer. For customers with a more modest wallet there are less exclusive drinks that we are all familiar with. It is worth adding at this point that not every casino is open to everyone. Some of them are intended only for VIP customers with more cash. So it goes without saying that the drinks served at the bar come from the higher end. The vast majority of casinos, however, admit guests regardless of their level of wealth, although in this case there is usually a separate room with a bar for VIPs, while the rest can use the open gaming room, which is accessible to all.

The same is true of restaurants or cafes operating in complexes or hotels, although in this case there are usually no longer strictly delineated zones for VIPs and others. The menu offerings also vary more from one establishment to another. Some focus on local specialties focusing on promoting the region, while others decide to offer a wide range of dishes representing cuisines from different parts of the world. Much depends on reputation and prestige. It is a known fact that a casino that is world-renowned, well-liked and visited by guests from all continents will offer meals in a restaurant with a wide menu, from which everyone can choose such cuisine and such delicacies as they like. Visitors may, after all, want to both dine from their sides, or enjoy local specialties of the local cuisine. “Our customer, our master,” this well-known statement is invariably true here as well. Wanting to meet the requirements of customers from different cultural backgrounds, the chain restaurants operating at renowned international gambling houses are therefore ready for any circumstance and have on their menus offers of dishes from different parts of the world for customers coming from there.

The situation of casino meals has changed in recent months due to the epidemic. In many countries, including Canada, overly restrictive regulations have been introduced in this regard hitting the catering business. In our country, after the reopening of casinos in the second half of February 2021, a ban on serving food and beverages was introduced, so that during the breaks between games, unfortunately, by the government’s superfluous actions in this regard, we will not eat or drink anything. However, even for such absurdities there is a solution. It is an online casino where you can order food to go. You can find such an online casino here, while a wide selection of food is available at least through the Glovo app. Also, even in Covid times you can eat well while enjoying the charms of gambling.

Read on the page BestCasinosInCanada.net for more articles on this topic

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If you’re a culinary student, you know how important it is to get good grades. After all, your future career depends on it! But sometimes it can be tough to keep up with everything, especially when it comes to writing papers. That’s where culinary school paper writing services come in.

By providing high quality papers written by experienced professionals, these services can help improve your culinary education. In addition to getting better grades, you’ll also benefit from having a better understanding of the material. And who knows, maybe even your future employer will be impressed!

So if you’re looking for a way to get ahead in your culinary studies, consider using a paper writing service. It could be just what you need to take your education to the next level.

Utilizing Professional Writing Services for Your Culinary School Projects 

There are many reasons why you might consider using a culinary school paper writing service. Perhaps you need help with a specific assignment, or you want someone to review your work before you submit it. Whatever your reasons, a paper writing service can be a great asset to your culinary education.

One of the benefits of using a paper writing service is that you can get papers that are tailored to your specific needs. If you have a particular topic you want to focus on, or a certain style of writing you prefer, a paper writing service can help you get the papers you need. This can be a great way to improve your grades, as well as your overall understanding of the course material.

Another benefit of using a paper writing service is that you can get help with your papers at any time. If you have a busy schedule, it can be difficult to find time to write papers on your own. However, with a paper writing service, you can get help when you need it, so you can focus on your other commitments.

Finally, using a paper writing service can also save you money. If you are paying for your papers out of your own pocket, you may be surprised at how much you can save by using a service. In many cases, you can get discounts on your papers if you order them in bulk, or if you use a service that offers a subscription.

Overall, using a culinary school paper writing service can be a great way to improve your education. By getting tailored papers, you can improve your grades, and by getting help when you need it, you can focus on your other commitments.

Enhancing Your Culinary School Papers with the Help of a Professional Writer

If you are a culinary school student, you know that your papers can make or break your grade. A well-written paper can impress your instructor and earn you a good grade, while a poorly-written one can reflect poorly on your skills and knowledge.

That’s why it’s important to get help from a professional writer when working on your papers. A professional writer can help you to improve the quality of your paper, ensuring that it is well-written and free of errors.

Don’t go it alone when writing your papers – get help from a professional writer and make sure your papers are the best they can be!

The Benefits of Hiring a Professional Writer for Your Culinary School Papers 

There are many benefits to working with a professional writer when it comes to your academic papers. A professional writer can help you to organize your thoughts and ensure that your paper flows well. They can also help you to edit and proofread your work, catching any errors that you may have missed.

Professional writers also have a lot of experience in writing successful papers. They know what elements are necessary for a strong paper, and can help you to incorporate them into your own work. As a result, your paper is likely to be more impressive and successful.

If you are struggling with your academic writing, or simply want to ensure that your paper is the best it can be, consider working with a professional writer. It could be the best decision you make for your papers.

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Brätwurst is a type of sausage which is very popular in Germany. It’s made from pork or, more rarely, beef or veal. Its name consists of “Brät-” which comes from the Old High German word for a finely chopped meat or the modern German verb braten, meaning to pan fry or roast, and “Wurst” is a sausage.

There is a never-ending list of Bratwurst recipes online. We went through many of them for your comfort and selected only the best ones.

Today let’s explore the best ways to deal with your favorite German Bratwurst in this article.

Cook Bratwurst on the Stove

If you are a newbie in German cuisine and a Bratwurst-land, here are a couple of introductory suggestions on how to start.

First, you need to get yourself one or more uncooked Bratwurst sausages. The best practice is always to look for local recommended Butcher shops. Apply this advice to any food you buy in Germany, from veggies and fruits to cheese and vine.

To cook your Bratwurst on the stove, you’ll need:

• Bratwursts;
• 2-12 bottles of beer;
• 1/4 cup butter;
• one large onion, sliced;
• add-ons of your liking: sauerkraut, buns, stone ground mustard;

Cooking Bratwurst on the stove is the easiest way — which doesn’t make the final product of this recipe any less tasty than more challenging preparation methods.

First, simmer your Bratwursts to cook them partially. Simmering is essentially the same as boiling, but you do it on a pan. Please don’t ignore the simmering; it’s aimed at preventing your Bratwursts from splitting later.

Simmer your sausages in a deep skillet or Dutch oven with one sliced onion, 2-12 bottles of beer, and 1/2 of a stick of butter cut into cubes. Make sure that the amount of beer is enough to cover the meat.

Bring your mixture to a slow boil and turn the heat to medium-low. Simmer the Bratwurst this way for 10 minutes. Wait until they are par-boiled, i.e., partially cooked.

Finish your toothsome sausages with a pan fry in a cast-iron skillet, a quick grill on the BBQ or gas grill.

Here is how:

• Remove your Bratwurst from the liquid and clean out the pan. Take the remaining sliced onion as you will serve it alongside the Bratwurst when the mission is completed.

• Pan-fry your sausages in a skillet with a bit of oil for three minutes on each side until they become brown. Ensure the internal temperature is at least 160F.

Can you feel their delicious taste in your mouth already? Now put this simple recipe into practice and enjoy!

Bratwurst from the Grill

Let’s say you are in the middle of a summer frenzy and couldn’t care less about spending time in the kitchen. In this case, take your Bratwurst out and give it a grilling session following the recipe below!

Plus, it’s an open secret that there is nothing more delightful than sipping your German beer while your sausages grill.

Grill your uncooked Bratwursts over indirect heat for about 18 minutes, or until you notice that your sausages are almost there; almost, you don’t want them to be thoroughly cooked yet. Then, grill them for 1-2 more minutes, but this time over direct heat. The goal is to make them nicely brown on the outside. You can then keep your Bratwursts warm by putting them in beer and simmering on low heat.

Some excellent ways to serve your meal include German classics such as sauerkraut and mustard or buns and hot dog toppings to go full American.

Prepare Bratwurst in the Oven

Keep reading if you’re not into cooking or grilling and prefer your oven to do the Bratwurst job.

The first step of this recipe is preheating — turn your oven to 400F and position the oven rack in the center. Now, it’s time to take the uncooked Bratwurst of any quantity and lay it on the baking sheet. Make sure your sausages have plenty of space around. Seatbelts fastened? Then let’s start baking!

Bake your raw Bratwursts on one side for 10 minutes. Then, flip them over with tongs or spatula and keep baking for another couple of minutes (5-7 should be enough) until your oven-baked sausages reach an internal temperature of 160 F (around 71 degrees Celsius).

If you were wondering if you can add veggies such as onion or peppers and roast them alongside the sausage, the answer is yes, but remember that it’s likely your Bratwursts will take longer to brown. Nonetheless, 25 minutes in total for all that delicious craze will do.

Got Bratwurst obsessed already? Guten Appetit!

The post Cooking for Everyone — How to Prepare Your First Bratwurst? appeared first on Hung4y Girl.

Experts list the following 11 best investments in 2022:

• High-yield savings accounts,
• Short-term certificates of deposit,
• Short-term government bond funds,
• Series I bonds,
• Short-term corporate bond funds,
• S&P 500 index funds,
• Dividend stock funds,
• Value stock funds,
• Nasdaq-100 index funds,
• Rental housing, and
• Cryptocurrency;

If your choice is to go full steam ahead with stocks, there is no time to wait. We are in the time of investments, so if there is such a thing as the right time to buy yourself a few stocks (or its tenths or hundredths), the right time is now more than ever. Trading platforms allow traders to manage, open and close trades with no external intervention. But how to find out which platform to choose? Brokerschart (to explore here https://brokerschart.de/trading-plattformen) opened the door to explore all the available trading platforms. If you wish to tackle Metatrader 4, you can visit the dedicated page (here: https://brokerschart.de/trading-plattformen/metatrader-4). Otherwise, if MT5 interests you more, head to the description of this trading platform (https://brokerschart.de/trading-plattformen/metatrader-5).

But what if you want more fun and a lively adventure instead of counting numbers? What if you want to invest in the restaurant business instead of sitting in front of a computer screen? We’ve got a few hacks for you.

Is a restaurant a good investment?

Some questions need to be asked from the start or even before. The restaurant business is generally described as harsh to invest in successfully. There are two directions you can follow within this scope. First, you can buy a restaurant and do it all on your own, which means you have an entire risk of failure solely on your shoulders. On the other hand, owning all the business means you get all the profit in case of a favorable outcome.

Hence, you can choose another option: bring on restaurant investors and share the costs. It means you will have more money to work with, and (since people come with valuable skills) you will gain expertise that can increase the business’s longevity. Yet, not to underestimate that taking more people onboard means you lose control and profits, should there be any in the future.

According to experts, if you must invest in a restaurant, choose an established one, preferably a franchise, and study the financials before signing any papers. Keep in mind that new restaurants have a high failure rate within the first five years. On average, restaurants only begin to turn a profit within three to five years. So, they can be good investments but aren’t that easy to handle and, therefore, require a dedicated player able to endure this high-risk investment game.

Should you invest in a restaurant in Germany?

Assuming you figured it all out and decided to set up your restaurant in Germany with the investment objective — what should you know?

Germany’s foodservice industry is developed, making opening a restaurant an attractive business idea for entrepreneurs. Regarding German client dynamics, this central-European country features an increasing foreign population and a growing number of tourists coming all year round. It means that novelty in this area is desired, and available restaurants should specialize in various cuisines.

Consumers influence the German foodservice industry, and the most sought-after currently are:

• regional produce;
• retail catering;
• Asian cuisine.

Also, bear in mind the leaders and indisputable winners in this market: full-service restaurants with international chains, serving mainly the fast-food sector.

How to open a restaurant in Germany?

It’s a no-brainer that before you first smell a duck roasting delightfully or spot a graciously decorated banana pudding coming out of the kitchen, you will have to complete loads of formalities, which will take time.

The first step is choosing a concept and working on the restaurant brand. Don’t lose this time on daydreaming — instead, do tons of thinking to determine the overall style you want to pursue. A few things to think about:

• type of food served;
• menu — in these initial stages, decide only on the basic categories of items that your restaurant will offer; don’t go into details; there will be time for it later;
• the style and design of the restaurant.

Thanks to these decisions, your business will position itself on the market and engage in adequate marketing strategies.

It’s time to prepare the business plan. In the previous step, you and other investors have already decided on the restaurant’s profile. Now, go deeper and prepare a market analysis in the region for when you intend to open your business. For example, if you plan to open your spot in three years, focus on this period instead of drilling into the upcoming months. Also, make sure you tackle a financial projection and find time to reflect on marketing strategies.

Choose the right location — mind that liking a specific area has nothing to do with where you should locate your business. However, where your business is based will have a tremendous impact on its chance for success. Ensure the place you decide on makes your restaurant visible and accessible. Monitor the competition in the same area. Also, your targeted clients should match the demographics in the area where you prepare the grounds for your restaurant.

Now it’s time for a set of moves to push the investment from the planning phase to action. How do you yield substantial revenue if you only sit there making plans?

1. Incorporate — open a company in Germany; the most commonly used business form is GmbH (the private limited liability company), with the minimum share capital of 25,000 euros, which can also include in-kind contributions; within this business form, founders are only liable up to the extent of the capital invested.

2. Obtain the licenses — since the food sector in Germany is regulated, the business and the premises should comply with these ongoing regulations, among which permits for hygiene and public health issues, fire protection, etc.; there are no requirements for the qualifications of restaurant proprietaries.

To speed up the business registration procedure with the local authorities, consider employing a law firm in Germany.

The post How to Invest in Restaurant Business in Germany? appeared first on Hung4y Girl.

Palm oil is a product that is obtained from the pulp of the palm fruit. Just like coconut oil, it belongs to the group of vegetable oils of tropical origin. It is produced mainly in Indonesia and Malaysia – about 95%. Also a small amount is made in Thailand, Nigeria and Colombia.

Like other vegetable oils such as sunflower or olive oil, palm oil consists of saturated and unsaturated fatty acids. The main difference is their percentage ratio. The oil’s consistency also depends on it: whether it is liquid or semi-solid. 

Our body needs sufficient amounts of both fatty acids because they are sources of energy for the cells. Unsaturated ones help to prevent the development of various diseases, participate in immunity strengthening. Saturated ones provide the body with cellular building material. But doctors warn against consuming too much saturated fatty acids. Olive and sunflower oils have no more than 20%, palm oil has up to 50%. For comparison, in butter it is about 70%.

What accounts for the popularity of palm oil?

According to the U.S. Department of Agriculture, already in 2016 the global production of refined palm oil exceeded the production of other vegetable oils. Palm oil continues to hold the lead in the market. This situation is due to the unique physical and chemical property of palm oil, which provides the ability to remain in a solid and semi-solid state at room temperature, unlike most vegetable oils. 

As a rule, palm oil can be seen in the composition of confectionery and bakery products, where in the conditions of home cooking would add the usual butter. The question is – why then not use it in mass production as well? The reason is simple – it is expensive. In addition, the shelf life of products with butter would be much shorter.

In the XIX century came up with a substitute for butter, you know it well – it’s margarine. At that time it was produced mainly from sunflower oil, which in the process of hydrogenation formed trans fats. Over time, science has proven their dangerous effects on the body. Numerous studies have shown that trans fats increase the risk of coronary heart disease and increase systemic inflammation of the whole body. 

That is why the technologists faced the task of obtaining margarine without hydrogenation. In order to do that they had to find a raw material with a high content of saturated fatty acids. But it did not need to be solidified. Palm oil was chosen. In fact, it became a budget alternative to butter, only with a lower percentage of saturated fatty acids. 

Can glycidyl esters cause cancer?

At high temperatures, glycidyl esters of fatty acids, a byproduct of the refining process, can appear in vegetable oils. In the European Union, the standard for glycidyl esters in oils that are sold in stores and used as ingredients in food products is set at no more than 1 mg/kg. 

The main thing that carcinogens scare people with is the myth that they cause cancer. Why is this a myth?

If any vegetable oil is heated above 230°C, glycidyl ethers are released. It has been suggested that in humans they form a substance called glycidol, which the International Agency for Research on Cancer (IARC) has recognized as “probably carcinogenic to humans.” For clarification, any red meat (pork, lamb and beef) is in this same risk group.

However, there is no work yet in scientific research that proves the link between glycidyl esters and glycidol or that confirms the link between glycidyl esters and the development of cancer in humans. This is just speculation.

Where did the myths about the harms of palm oil come from?

There is another myth that says that palm oil is hard for the human body to digest. This is not true. The fact is that palm oil, like any vegetable oil, breaks down in the intestine into fatty acids and glycerol when digested. A person with a healthy digestion has no problem digesting both of these substances. 

Such myths are the result of people who have not ascertained the facts before writing about them. As a rule, biased information is spread by journalists in pursuit of sensationalism, as well as by eco-activists who fight for the reduction of cultivation areas for palm trees and talk about the connection between the spread of this crop and interference with wildlife.

What good things can be found in palm oil?

In 2019, experts published a report that mentions articles about the benefits of palm oil. Unrefined palm oil (also called red oil) contains more than 4% oleic acid, the product contains many vitamins A and E, which are necessary for the formation of the bone system, teeth and growth of new cells. In this sense, the oil surpasses even fish oil in the number of useful biologically active substances.

During the refining process, palm oil, like all vegetable oils, loses some of its vitamins. Accordingly, the product does not come to us in the same form as it did in its homeland. It cannot be called a superfood, but it does not become significantly more harmful. However, this refining process is similar to the refining of sunflower oil: its task is to clean the oil from impurities.

Conclusion

There is no proven evidence that palm oil is harmful to science at this time. Another thing is that “palm” is added to confectionery and bakery products, which themselves cannot be called healthy, at least due to the use of large amounts of flour and sugar. Overconsumption of any product is bad for your health, and palm oil is no exception. Any expert will tell you just to keep things in moderation – it’s much safer than inventing myths about products and trapping yourself in your own delusions. 

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Gordon Ramsay, the famous British chef, host of the TV show Hell’s Kitchen and author of the famous gordon ramsay knives, reveals the secret of making the perfect al dente pasta. Videos with his recommendations are published on the YouTube channel Cooking basics with Gordon Ramsay.

“Pasta is easy to undercook or overcook. I’ll teach you how to make it perfect,” Ramsay promised. He suggests taking a large pot so the pasta has enough room to cook evenly, and filling it with water. Then you need to salt it a little, add olive oil and bring the water to the boil.

The chef recommends pouring in the pasta when the water begins to boil. When making spaghetti, he advises to put one end of the pasta in the boiling water first, and when it softens, put the rest of it. Ramsay insists that this dish should be cooked strictly on time, and suggests using a timer.

He says you can tell how cooked the pasta is with your fingers. “Al dente. Not hard, not too hard, but just nice and a little dense inside. And definitely not crispy,” the chef described the ideal state of the dish.

When the pasta is ready, Ramsay drains the water through a colander and season the dish with plenty of salt and pepper. Then he adds a tablespoon of olive oil and stirs to keep the pasta from sticking. “It’s already in front of you, wonderful al dente pasta,” the chef concludes. – Perfectly cooked.”

Recipe for perfect pancakes

Famous English chef Jamie Oliver explains how to make perfect pancakes with his jamie oliver knives. He claims that this is one of his best recipes, writes the Daily Mirror.

To make the pancakes you need a cup of flour, a cup and a half of milk, three eggs and a pinch of sea salt. According to the chef, all the ingredients should be put in a bowl and thoroughly mixed with a whisk.

When there are no lumps left, Oliver advises to put the mixture aside and prepare a pan. It should be placed on the fire and oiled.

It is desirable to fry one side of the pancake for about a minute. If this is not enough, the cook advises to increase the temperature, if a lot – to decrease. Then the pancake is flipped and fried on the opposite side for another minute.

The secret of perfect hard-boiled eggs

The famous American chef and star of the cooking show Iron Chef Geoffrey Zakarian revealed the secret of cooking perfect hard-boiled eggs. The site Yahoo Life writes about it.

According to Zakarian, the boiling water should be brought to a boil and then taken off the heat. Only after that should the eggs be gently dipped into the pot using a large spoon. When everything is ready, the pot should be placed on the fire.

The eggs should boil for exactly 12 minutes. Then they should be transferred to cold water. Zakarian says that eggs cooked using his method are easier to shell and don’t have “those hideous green rings” on the yolks.

Zakarian recommends serving boiled eggs on toast with tapenade, a thick sauce of anchovies, parsley, capers, olives, and minced garlic.

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A classic question that every other person asks themselves and google while holding sea bass, dorado, or someone from the salmon family.

The fish culinary world is so vast that it is simply a sin to stop at the most expensive and simple fish!

Hake, cod, mackerel, fathead, river trout… Pickled, marinated, sous-vide and poached – that’s the variety!

5 days = 25 hours = more than 30 fish and seafood dishes

A practical 5-day fish and seafood cooking course that will leave no secrets in choosing, preparing, cooking and serving fish/seafood.

Your time + the knowledge and experience of the teachers + joint practical practice – here it is the formula for a perfectly cooked dish!

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