Tag: good

How to fry well to feel good – Italian Cuisine

Nobody can resist a good fry. To that crispy brown that encloses the aromas like a casket. But that hurts. Or better: it hurts if you eat too often. And if you don't follow some simple rules. Here they are

In front of a nice fried eyes light up, taste buds stir and stomach at any time and condition sends messages of wide availability. There is no doubt: frying on the table have something extra, which places them at the top of the preferences of children and adults. But they are not always light and digestible, to the point that the most intransigent nutritionists would want them completely banned from the menu. With some attention in the kitchen and a bit of moderation in consumption, it is not necessary to be so drastic.

But why are fried foods so good?

The secret is simple and it is all in the fact that, compared to cooking in water, frying takes place at much higher temperatures, above 160 ° C. High heat causes two important phenomena: it starts a series of chemical reactions that produce particularly tasty substances, and determines the formation of a superficial crust on the food that holds all the aromatic components inside, preventing it from escaping and dispersing.

Smoke point, red alarm!

Unfortunately, the fat used for cooking, which allows cooking at high temperature, determines the gastronomic merit of fried foods, is also the basis of their defects. First of all the oil residues absorbed by the food considerably increase the caloric intake: 1 gram of oil supplies 9 kcal. Secondly, the fats undergo profound changes with heating: at first, poorly digestible compounds (polymers) are formed which then, once the temperature at which the oil begins to smoke (the so-called "smoke point"), decompose in their fundamental constituents, developing an acrid and irritating substance (acrolein) which evaporates leaving in contact with food free fatty acids of which the potential harmfulness is ascertained.

The extra virgin olive oil beats everyone

Resistance to heat varies from one grease to another according to the chemical composition and the first thing to do to obtain a light fry is to focus on the fats that resist the most. Contrary to what many believe, the best choice is extra virgin olive oil: not only does it contain monounsaturated fats, more resistant, but it is also rich in antioxidant substances that protect the oil from the negative effects of heat. If the taste of extra virgin olive oil disturbs the palate, you can use the normal olive oil without any problems, possibly mixing it with peanut oil. Among all the seed oils, the peanut oil is the most similar in olive oil composition and the most resistant to heat. For some years now, some fats specially made for frying have been on the market. In reality, they are thought more with the mind of the gourmet than with a healthy attention: they allow to obtain crispy fried food but have a less healthy composition than olive oil.

Times and temperatures, a game of balance

The heat must never be such as to cause the fat to smoke: if a fried product is burned outside and raw inside, it means that the fat has been heated too much and this produces a violent dehydration of the food. Conversely, if the fried is not crunchy it means that the fat is too cold. Cooking times are also important and change for each food. Foods in their natural state must fry longer and at a temperature that is not very high to cook homogeneously. If instead they are previously breaded, the frying must be rapid and over high heat so that the breading can coagulate quickly without flaking.

Proteins and starches for guaranteed crispness

For a nice crust to form, we need the simultaneous presence of proteins and starches. For this reason in most cases the food must be prepared with a coating that contains starches (with particular exception for potatoes, which are naturally rich in starch). The coating can be a simple flouring (in the case of minnows, after having washed them in milk), while for vegetables and fruit you can resort to a kneading of eggs, flour and milk (or water), or you can make the typical breading (flour, then egg and breadcrumbs) for chops or larger fish. The coatings, however, must not be too abundant, they must adhere well to the food and the excess must be shaken away to prevent it from detaching and burning in the oil. But beware: even if prepared in the best way, a fried dish is still a fried dish: once a week it can enter the diet, but taking care not to take pictures Riccardo Lettieri. Illustration Karin Kellner / 2DM overdo the portions.

by Giorgio Donegani

EXPENDITURE DESPAR MORE GOOD. FOR PEOPLE AND NATURE – Italian Cuisine

The commitment to the health of people and the environment enters the supermarket (even if we may not even notice it). Here's what Despar is doing

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The cart of the expense it is no longer what it used to be. It is not only changing what ends up in us (less carbonated soft drinks, pasta and oil, more eggs, fruit and vegetables and sandwiches) but also what's behind and inside the products. Even those sold under the brands of chains distribution, which is now close to 19% of sales. In practice, almost one out of five purchases made in modern distribution carries the distributor's brand. And there are chains with even better results. Such as Despar, which sold over 289 million products last year 16 lines that "signs" (from Veggie to the products of the Step by Step supply chain, to the Premium line that collects the typical Italian excellences). A assortment wide (over 3 thousand different products), which not only comes constantly expanded (last year, for example, 251 new products were launched) but it is continuously revised to make products healthier and more sustainable. This year, in fact, there will be around 600 Despar products to come "revised"In a perspective of attention to wellness nutritional and environmental protection. Let's see how.

Less salt, fat and sugar in the products
It is from 2017 that Despar collaborates with the University of Parma, to improve the nutritional characteristics of its products. THE nutritionists Academics have analyzed about 300 Despar brand products (from biscuits to fruit juices, from yoghurts to crackers, from salty snacks to snacks) to understand how to reduce saturated fat, sugars and salt, and how to increase the fiber and nutrient content "beneficial"Without penalizing the taste, consistency and" duration "of the products. A job that has already paid off: in a couple of years they have already been "riformulti"350 products, and another 500 will be this year. And by 2020 all the nine productsfamilies"Identified will have been reviewed and improved with a view to correct nutrition. In parallel, Despar has expanded its product offering biological, healthy and rich in beneficial ingredients. Among the latest innovations are light stracchino, soy crackers (without palm oil), aloe vera juice and the roots of ginger biological.

More ecological packaging (and zero microplastics)
Another important and complicated "building site"On which Despar has been working for years is that of the environmental sustainability of its products. In addition to increasing the supply of organic products and obtained more "ecological”(For example by 2021 all Despar products will be free of microplastics) and attentive to animal welfare (such as eggs from free-range hens and tuna from rod-caught specimens), much has been done to reduce the environmental impact of the packaging. Such as? Inserting resealable (and therefore anti-waste) and recyclable packs. And introducing materials echo–sustainable. Like the 100% compostable packaging for some products fruit and vegetables (such as garlic, onions and organic salads in bags) brand Step by Step Despar and for peas, spinach and minestrone of the line Choice Organic Green, Logical Despar. And, in a few weeks, the first line of biodegradable and disposable products will also be on sale biocompostabili.

Manuela Soressi
May 2019

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Alaskan Salmon: good and sustainable – Italian Cuisine

Salmon is increasingly a widespread product, not exclusively relegated to party tables, but very present in daily menus. More accessible economically than in the past, it is favored by those who want to follow a healthy diet rich in precious nutrients. Because, you know, fish is good for health, but it must also do well at sea. Therefore, the choice must be made in respect of the cycles and seasons of the product.

As for the salmon, it is better to prefer the specimens than they go up the rivers and those who live in the open sea. The Alaskan Wild Salmon it is a fish that moves continuously through rivers and seas, it feeds exclusively on what its territory offers and for this it has compact and less fatty meats than the farmed fish. A high quality product, which also respects the ecosystem and for this reason is excellent, both for its taste and its healthy appearance.

All properties
Wild salmon caught in the waters of Alaska, among the cleanest in the world, is rich in nutrients and provides high quality proteins, with all the amino acids necessary for the body. Its meat is a source of "good" fats Omega 3 and important vitamins, such as D, which plays a fundamental role in bone health, and B vitamins (B6 and B12). Furthermore, it contains selenium, a valuable ally for its antioxidant properties.

5 types of salmon
I'm five wild salmon species that are born in the waters of the rivers of Alaska and then spend their adult life in the North of the Pacific Ocean. Alaskan salmon is anadromous, that is, it is born in fresh waters, it goes up the currents towards the ocean and then returns to the rivers where it was born to lay eggs. It belongs to the genus Oncorhynchus, from the Greek "onco", which means hook or chin and "rhyno", which means nose.

The five species are known as: the real salmon, the largest species in Alaska, thanks to its size and the intense flavor of the meat, it is very popular in the kitchens of the best restaurants. The red salmon it has medium dimensions and a thinner shape than the other species and is characterized by the intense red color of its flesh. Ideal for cold smoking. The silver salmon is the species most similar to psalm roomr of the Atlantic and is the most popular wild salmon among European smokers. The keta salmon medium in size, it has a perfect balance between compact consistency, delicate flavor and affordable price. From the Keta we get the salmon caviar known by the Japanese name Ikura. Finally, the pink salmon, the smallest and most abundant species in Alaska and therefore also the cheapest one.

Fishing and its rules
The rules for wild salmon fishing are very strict: the areas where fishing is allowed are monitored day by day during the capture season (between May and September / October). It is not allowed to fish nor too far from the coast, where there is the risk of intercepting salmon directed to the rivers, nor too close, where there are large gatherings of fish.

Even the use of fishing equipment is strictly controlled, all networks have predetermined dimensions and well-defined periods of use. For example, fishing with trawl nets is not allowed, so all this eliminates the accidental capture of marine mammals or birds, avoiding undesirable effects on the survival of the species.

Fisheries management, regulated byAlaska Department of Fish and Game, is considered a real model, which manages to ensure appropriate escape routes for adult breeding salmon, during capture in fishing areas, so as to allow the reproduction areas to be reached in fresh water.

Worked by small communities
Even today, as in the past, fishing in the open sea and the processing of wild salmon on land represents an important source of income for the economy of the small communities that inhabit the coasts of Alaska.

Much of the commercially fished salmon, before moving on to the distribution between retailers and restaurants, to then reach the final consumer, is processed in processing plants in coastal villages, which have every interest in maintaining fisheries management and related activities as sustainable as possible and respectful of nature.
On our tables, wild salmon is available fresh in the months in which the fishing takes place, while it is found frozen or smoked in other periods of the year, thanks to techniques that do not penalize quality and flavor at all.

Mariacristina Coppeto
May 2019

DISCOVER THE SALT AND PEPPER COOKING COURSES