Tag: Water

Milk is more moisturizing than water: science says it – Italian Cuisine

Milk is more moisturizing than water: science says it

The lactose, protein and fat content causes the body to retain milk in the stomach longer than water, to better metabolize the elements

No one had ever doubted it. But science did it, who discovered that the most hydrating drink is not water. It is the milk: research carried out on theSaint Andrews University in Scotland, which compared the moisturizing power of some beverages. Even if its intake remains fundamental in order not to exceed calories, allow liver and kidney functions and maintain skin elasticity, water «quenches short-term, while liquids containing small amounts of sugars, fats or proteins allow a longer hydration of organs and tissues ", as explained by Ronald Maughan, author of the study.

It is the nutrient composition of milk that makes it more moisturizing: the content of lactose (which is a sugar), protein and fat causes the body to keep it longer, compared to water, in the stomach, to metabolize the elements. Sodium also contributes to its persistence in the body: it holds liquids like a sponge and prevents them from being eliminated too quickly with urine.

On the other hand, it is the same principle on which the rehydrating solutions that are taken in case of diarrhea are based: the small amounts of sugar, sodium and potassium which they contain favor the retention of liquids in the body, to compensate for those lost. Electrolytes contribute to effective hydration, while a small amount of calories keeps the liquid longer in the body.

Be careful though: this does not mean that very sweetened drinks are more moisturizing. Instead, they push the liquid into the small intestine ready to be eliminated. The best solution is alternate water with milk skimmed or whole, or orange juice and tea in moderate quantities.

More than 75% of the body and cells are water, which is lost through breathing, perspiration and sweating, and which must be replenished. "It is sufficient, in fact, a slight dehydration, equal to 2% of body weight", explains Maurizio Muscaritoli, president of Sinuc (Italian Society of clinical nutrition and metabolism), "to unleash a sense of confusion and disorientation, fatigue, loss of strength, coordination and cognitive functions in general. The consequences of this mild deficiency can be falls, traumas and accidents, but also damage to the kidneys and muscles, increased risk of contracting infections ". This is why remembering to drink is really essential for health.

Lorenzo Cogo: a fish out of water – Italian Cuisine

The young chef from Vicenza arrives at the cinema with a documentary on the Norwegian stockfish. After the Venice Film Festival, appointment now in Vicenza, November 4th

A fish out of water tells the journey, the meetings and the mergers in the kitchen of Lorenzo Cogo Italian starred chef, who leaves for Norway with a troupe in search of the origin of one of the most appreciated historical ingredients in Italy: the stockfish. In Norway Lorenzo Cogo is hosted by a group of fishermen from the island of Røst, in the Lofoten archipelago. Here he learns the origins of stockfish and what is the secret that brought this fish into the tables of Italian cuisine over 500 years ago and understands the importance of supporting local producers by giving new life to traditional ingredients. Thus, together with a starred chef from Oslo, Mikael Svensson, they are committed to keeping the stockfish tradition alive by creating new recipes. The essence of a recipe is not only in the flavor or in the ingredients it is made of, but it comes from the journey that is undertaken to create it, from the people who meet along the way and from the discovery of new ingredients and cultures.

Appointment November 4 in Vicenza

The documentary produced by Wannaboo in collaboration with Michelin-starred chef Lorenzo Cogo was officially presented during Lido di Venezia in the Veneto Region space, within the program of the 76th Venice International Film Festival. Now it will be previewed in the city of Vicenza on Monday 4 November at 20.30 at the Teatro Comunale di Vicenza (a portion of the proceeds will be donated to support the cultural association Pigafetta 500. Click to buy the ticket.

Lorenzo Cogo, the enfant prodige

Born in 1986, he was the youngest Starred Chef in Italy for three years. "Nomen omen" and third-generation chef, after five years of working in the best restaurants in the world, returns to his homeland and opens at only 24 years the restaurant El Coq in Marano Vicentino. After only one year he won his first Michelin Star and gained support and admiration from his colleagues. In July 2016, after 5 years in the countryside of the province, El Coq moved to Vicenza, in the prestigious Caffè Garibaldi, where, in addition to the gastronomic restaurant, he developed a place that lives the day of the city, from pastry to lunch, to at dinner with gourmet grill and ice cream parlor.

Mikael Svensson: the other chef

Mikael Svensson, chef patron of the Kontrast restaurant in Oslo in his restaurant, practices a local cuisine based on local and seasonal ingredients, comparing the knowledge of traditional Scandinavian cuisine with experiences from around the world. Born and raised in Sweden, where he learned the basics of traditional Nordic cuisine, after his studies he worked first in Sweden, then in Oslo, later among the best star signs throughout Europe, including those of Quique Dacosta and Martin Berasategui. Returning to Norway, after some experience as assistant chef, he opened his first restaurant, Kontrast: his modern Nordic cuisine, based on local ingredients, respect for tradition and strong restaurant ethics, earned him a Michelin star, won in 2016. His gaze is attentive to the ethics of catering, the origin of products and respect for traditions, combined with an openness to international influences.

InFusion, the event dinner with both of you

On 5 and 6 November the appointment with Infusion, the gastronomic experiment conceived by Lorenzo Cogo, patron of the starred restaurant El Coq in Vicenza, in collaboration with Acqua Panna and S.Pellegrino, to reflect on the kitchen as an opportunity for sharing, comparison and encounter between different cultures. After the first two stages involving the Japanese Yasuhiro Fujio and the Turkish Maksut Askar, the third appointment will see just the Swedish Mikael Svensson. Appointment, therefore, on 5 and 6 November at 20.00 at the El Coq restaurant in Vicenza, with the two talented chefs engaged in creating unique dishes and limited editions, for an evening in which friendship, creativity and good humor will join the story of traditions and ingredients in an exciting journey between Italy and distant lands.

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When the apple pie is made..with a glass of water – Italian Cuisine

When the apple pie is made..with a glass of water

It is one of the most appreciated and prepared desserts ever and in this version it is also one of the simplest. But for a result that will not leave you disappointed

Soft, soft, tasty: these are the characteristics of Apple pie, a classic of Italian cuisine, so much so that there are many recipes, more or less difficult, more or less elaborate. The apple pie is a sweet passe-partout: it is perfect for breakfast, you can enjoy a snack, with five o'clock tea, but it is also delicious at the end of a meal, perhaps accompanied by a scoop of cream ice cream. It can be said that every moment is the right one to be tempted by a slice of this sweet and so good easy to prepare. Easy because we offer a method to do it child-proof, without having to weigh the ingredients, but using only one glass. Of plastic, like those for water. You are ready?

Apples, which ones to choose?

There are many types of apples, each with its own taste and organoleptic qualities. In addition to this, another factor to consider is the consistency, since cooking, the apple tends to soften. For apple pie the most suitable qualities are fuji apples and golden: both have a sweet taste, are firm and not floury and retain their consistency even after cooking, without crushing. In fact, in the slice of cake it is good that the apple maintains its own firmness, which must be felt in the mouth.

Fresh fruit and dried fruit, a very tasty combination

The apple pies are good by definition, even in the simplest version, with the essential ingredients. But why not enrich the taste of this sweet, which is already very good in itself, with the addition of dried fruit like walnuts, hazelnuts, almonds or pine nuts, according to your taste? The texture will be more crisp, and the taste fuller. You can choose only one type of dried fruit or mix two together: the result will be really delicious.

And now our apple pie recipe with the glass

3 eggs – 1 glass of powdered sugar or cane – 3 glasses of 00 flour (or 2 1/2 of 00 and 1/2 flour of buckwheat flour for a more rustic touch) – 1 glass of seed oil of sunflower – 1 glass of whole milk – 1 sachet of baking powder – cinnamon – rind of an untreated lemon – 1 glass of shelled walnuts – 3 fuji apples – a knob of butter for the pan.

First, shell the eggs in a bowl and whisk them with the sugar. Then add the milk and oil and continue stirring. In another container, sift the flour with the baking powder and add the lemon rind. Always using a whisk, add the flour and the chopped walnuts to the egg mixture. Peel the apples, cut them and slice them. Meanwhile butter a baking pan with a diameter of 24 cm, flour it and place the apple slices on the bottom, until it completely covers the bottom of the pan and sprinkle with a little cinnamon. Pour the egg and flour mixture over the apples and bake at 180 ° for 20-25 minutes. Before removing from the oven, try to prick the cake with a toothpick: if it comes out dry from the cake it means that it is ready.

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