Tag: Preparing

because preparing them is an excellent anti-stress – Italian Cuisine

Preparing old grandmother's recipes relaxes the mind, helps to find serenity and better experience the difficulties. Find out why it can help in times of no

Preparing grandma's recipes can be a great way to relax and ward off negative thoughts in times of greatest difficulty. "Stress is our body's response to a situation that somehow seems out of control. Creative activities such as cooking are a good strategy for clearing your mind, "explains psychotherapist psychologist Rachele Bindi. "Preparing recipes and dishes in fact helps to block recurring thoughts because it forces you to focus on the hands and actions you take." Then cooking old family recipes, suggests the expert, "ignites memories and brings the mind back to carefree moments in life. A very useful emotional heritage especially in times of greatest difficulty .

Remove negative emotions

"Our memory combines perfumes and aromas not only episodic memories, but also the emotions experienced at the moment of tasting," says the psychologist. "When the emotional connotation that binds to a dish is strong, the flavor of the dish can create a temporary illusion in our psyche, reminding us of that moment and the emotions connected to it". So, "in times when you don't cook old family recipes, it's a good strategy to pamper yourself with a flavor linked to positive emotions that help you find emotional balance".

Counteract stress

«Spending time in the kitchen, picking up grandma's recipes and cooking for loved ones can only do us good. It helps to distract yourself from thoughts related to the present moment because during preparation you focus on the result and the desire to find moments of harmony, also related to sharing, "says the expert.

It helps to find serenity in the family

"The transmission of flavors, habits and passions also helps children feel part of a descent," says the expert. "Especially in times of greatest difficulty it is important to renew the attachment to roots and continuity in the family. On the one hand it keeps the dialogue between generations open. On the other hand, it helps build a bridge for the future ", concludes psychologist Rachele Bindi.

14 rules for preparing very crispy fries at home – Italian Cuisine

Is there anything more delicious than fries? Make them at home crunchy like those in fast food

French fries are considered a junk food par excellence, perhaps because they are usually prepared in fast foods with poor quality oil and served with a thousand types of sauces.
What more conquest than a good chip is the crunchiness, very difficult to reproduce at home without professional deep fryers.
But we want to give you some suggestions to prepare delicious and very genuine chips that have nothing to envy to those of fast food.

Which potatoes to choose?

To prepare very crispy French fries it is important to choose the right variety of potatoes. The one with the red peel and the yellow ones are ideal because they are low in starch. To avoid new potatoes instead.

With which oil to fry

Better sunflower oil. Extra virgin olive oil makes them less digestible.

In the gallery above all our tips to fry the chips well

5 mistakes to make when preparing the pumpkin pie – Italian Cuisine

Pumpkin Pie is the American sweet of autumn! Here is the original recipe and the 5 most common mistakes to avoid when preparing

There Pumpkin pie is the recipe that traditionally in the United States is prepared for Thanksgiving Day, but that is so good that it has now gone around the world.
As soon as the comes autumn season, here we are all ready in the kitchen to knead to bring to the table a delicious sweet that warms the heart. A real comfort food! But how do you prepare the traditional pumpkin pie?

The dough

It is not a pastry and it is not a pastry although many prepare the dough with eggs.
Actually the pie crust American is a kind of brisée dough that is made with 160 grams of flour, 1/2 teaspoon of salt, 1/2 teaspoon of sugar, 110 grams of cold butter cut into cubes, 40 ml of very cold water and 1 teaspoon of vinegar of apples.
Leave it to rest in the fridge and then spread it out.
Before going into the oven, put an hour in the freezer.
Baking in the oven is in white, in the sense that first the base is cooked only with beans on it and then the filling is added and the cooking is completed.
To cook the pumpkin pie, a round glass or ceramic dish with fairly high edges or an aluminum mold is generally used.

The stuffing

Many use the pumpkin puree in a jar. It is certainly a shortcut as well as a very tasty product, but why not use the beautiful pumpkins what we have available this season?
The best variety for this recipe is that of Chioggia.
That's enough roast it in the oven with the peel well wrapped in silver foil for about an hour and a half and then once the peel is removed the pulp is cooked with sugar and spices and the filling is prepared.

The spices

Cinnamon and ginger they must not be missing, but neither must nutmeg and cloves.
There are some pumpkin pie mixes on the market with all the spices perfectly mixed inside.
But if you don't find anything like that, don't despair. Simply dose the spices according to your tastes.

Pumpkin pie

The classic American recipe

After preparing the pie crust as explained above, switch to the filling.
Bake in the oven at 200 ° for about an hour and a half a whole pumpkin for three or four kilos just private of the seeds and cut into pieces. Once soft, remove the peel and cook everything over low heat with 180 gr of cane sugar mixed with 20 gr of molasses (or maple syrup), cinnamon, cloves, ginger and nutmeg in quantities to taste.
Let the mixture cool once ready and blend it.
Add 180 ml of milk and 180 ml of fresh cream stirring with a whisk, then three eggs, one by one.
As mentioned above, roll out the dough into a buttered round baking dish and let it cool in the freezer for a while, then cook it in the oven at 180 ° for 10 minutes covered with beans and then fill it to finish cooking.
The pumpkin pie is ready when the cream solidified outside with small cracks, but it remained soft in the center.
Serve warm with the semi-whipped cream.

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