Tag: mistakes

5 breakfasts that we like and 5 mistakes to avoid as soon as you wake up – Italian Cuisine

From drinking only a coffee to eating the first meal of the day late, here's what you should never do in the morning. And what yes!

A wrong breakfast or, even worse, a skipped breakfast can jeopardize the whole day (and the diet!).
So let's learn how to start off on the right foot. To start here 5 errors to avoid in the morning.

1. Skip breakfast

Unpardonable and very serious error.
The meals of the day are 5 and one of these is breakfast.
We could say that it is the most important meal because it is what allows us to start with the right energy.
Do not you have time to prepare something to put under your teeth? Arrange in the evening before going to bed or put the alarm clock a few minutes before. Breakfast at the bar is not always the solution. It can be the exception, but not the rule.

2. Drink only a coffee

Many people say that in the morning they can not bring anything but a coffee.
Although it would be good habit have breakfast within 30 minutes of awakening, you can send it back for a couple of hours and maybe bring something to the office with you because at some point in the morning you will certainly feel a stomach hole. Some ideas: a small sweet sandwich with ricotta and jam or salted with ham or, acnora, a yogurt and some wholemeal biscuits. But then, do not forget the half-day snack that can simply be a fruit.
Even having breakfast on your feet is not a good habit. It takes 5 minutes. Sit down, have a quiet coffee and eat something.

3. Eat too much or too little

How it's not good to eat brioches with butter and cappuccino every morning, in the same way it is not correct to consume only fruit or centrifuges.
Breakfast is an important meal that must provide the right amount of energy and nutrients. They must not be missing good carbohydrates, proteins, fibers and fats and therefore a fruit juice or a fruit salad are not enough.

4. Have breakfast very late

It can be granted a late breakfast only on the weekend or during the holidays because waking up and having breakfast practically when it is time to have lunch, it blows all the balance of the day.
During the week, even if you do not have rigid schedules to go to work, always try to wake you up soon.
This will bring you enormous benefits that you do not even imagine.
You will have more time in the morning to devote to your passions and yourself and to relax before starting the day, you will have much more energy and you will face the day with positivity and desire to do.
Maybe, after breakfast, if you have some time available, you can also do someoutdoor physical activity.
Remember that the morning to the gold in the mouth, so jump off the bed!

5. Avoid dairy products and bread

Unless you are vegan or intolerant, do not disdain the cow milk, which is a good source of protein.
Also the yogurt for breakfast with whole grains it's the perfect combination of nutrients. Do not replace it with the vegetable one unless it is for an important reason.
The yogurt more complete is that Greek lean and with few sugars and rich in proteins and lactic ferments.
Also the bread it is the scarecrow of many and in fact we tend to consume more rusks, light packaged whole products or "sugar-free" for breakfast.
But perhaps not everyone knows that the wholemeal bread or rye or cereals, maybe home-made, has a caloric intake in some cases higher than certain products packaged and sold as healthy, but as far as nutrients beats everything else.
Do not give up a healthy slice of bread and jam for breakfast.

The ideal breakfast

To conclude, therefore, you want to know which one is ideal breakfast in our opinion?
A cup of milk and coffee, a slice of toasted whole wheat bread with a veil of jam he was born in butter with only dried fruit, like almond or peanut butter (without sugar).
If you love spoon breakfasts, then try one yogurt with cereals or the porridge with milk, oats, fresh fruit and if you also go with some chocolate. Finally, we recommend to lovers of salty eggs and toast.
Your day will be great!

After the 5 mistakes not to be done, discover in the tutorial 5 breakfasts that we like a lot!

mistakes not to be made – Italian Cuisine

It is an easy and quick preparation to make, and, prepared at home, has a truly unique flavor. For a perfect result, avoid these 5 errors

How many times have you happened to prepare the custard to fill tarts, cream puffs or sponge cake and then having to throw away everything because your cream is "crazy"? A compound full of lumps and untied, now irrecoverable? Do not lose heart, be careful not to commit these 5 errors and next time your cream will be perfect like that of the best pastry chef.

The recipe for a perfect custard

Ingredients: 4 egg yolks, 400 ml milk, 100 ml cream, 80 g sugar, 1 vanilla pod, 45 g cornstarch.

Method: In a small pan mounted the egg yolks with sugar. Then add thecornstarch and seeds inside the vanilla pod and mix well with a whisk for everything to mix. In another poured saucepan milk and cream (if you want you can also use 500 ml of cream), add the vanilla pod and let it warm up for a few minutes on sweet fire. When the milk has warmed up, remove the vanilla pod and pour a little ladle into the egg and sugar mixture. Mix with a whisk to make everything homogeneous. Add at this point all the remaining milk, bring back on the fire and keep stirring until the cream will thicken. Turn off, let it cool by placing a film sheet in contact with the cream, to prevent the formation of a film, and, once cooled, keep it in the fridge until consumption.

If you do not want to make mistakes, read our tips in the gallery above

the rules to follow and the mistakes to avoid – Italian Cuisine

From powdered yeast to the mother's yeast, from flours to water, all you need to know to get perfect leavened products

The leavened dough they are a great test for all kitchen and bakery enthusiasts in particular.
Are there any rules? Are there any mistakes to avoid? Of the tricks to get a perfect leavening?
We explain everything to you.

Types of leavening

Let's start from the basics to understand which and how many types of leavening exist.
IS chemistry leavening from instant chemical yeast powder and occurs by joining an acid and an alkaline element. This is essentially a chemical reaction to heat.
Then there is leavening microbiological which happens using brewer's yeast, fresh or dehydrated, or mother yeast. The micro-organisms present in the yeast, feeding on flour, reproduce by increasing the dough.
Finally the leavening physics it is the one without yeast and it is not a real leavening. It is the one that is obtained by adding to a dough, usually based on egg yolks and flour whipped egg whites.

The yeast

It seems obvious, but it is also very important to talk about the main ingredient of a leavened dough: yeast.
It can be beer or mother yeast, powder or fresh, the important thing is to use it well.
The mother yeast requires some care because it must be refreshed frequently to stay alive and allows to obtain more digestible doughs, compact and soft at the same time and more resistant to time.
Brewer's yeast, on the other hand, causes dough to rise faster making them very tall and soft, but it is less resistant to time after cooking. A bread made with brewer's yeast remains fresh and fragrant for less time than one made with yeast.
The sourdough must be freshened before use otherwise it will have an acid taste and smell.
The yeast instead of beer must be dissolved in warm water and not hot otherwise it does not act and can be activated with sugar or honey.
The baking powder should not be dissolved in water and can be added directly to the flour.

Flours

Always use good quality flours and mix them if necessary.
Very often it is proposed in the recipes Manitoba flour also known as American flour that is very refined and subtle and therefore suitable for leavened dough.
Be careful not to abuse it, because it tends to soften the dough too much and if you want a minimum of crunchiness you have to mix it well with less refined flours.
There 00 flour, also this very refined and low in gluten, should not be used alone, but always with flour with the highest protein index to allow the formation of a stronger glutinic mesh able to withstand the yeast's thrust without yielding.
Very risky preparing dough leavened only with wholemeal flours, always mix them with lighter flours if you want to obtain a perfect leavening.

Salt

It is important in leavening even if it is dosed carefully because it can also counteract it.
When cooking bread, it allows you to obtain a crispy outer crust with respect to the inside that remains softer.
Always add it at the end and away from yeast and sugar.

The water

Let's talk about water, but in reality of all the liquids that are used in leavened doughs, therefore also the milk.
Add them little by little until you reach the right consistency.
Some doughs must remain very soft and almost difficult to work with hands, while others require less liquids.
But if you want to get a very soft pizza with a long leavening then use a lot of water, about 300 ml per 500 grams of flour and then let the dough rise in the refrigerator covered with the film for at least 12 hours.

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