No Secondlife Health Info Center

One if you think coffee will be durable and will not change flavor if stored in the freezer. It copies should be placed in a cool and dry, but not in the freezer. Moreover, you need to know about coffee?

* For the storage of coffee, you should store them in a cool and dry. Exceptions can be made if you buy coffee in large quantities. How, for coffee in some parts, enter the airtight bag, and remove it whenever necessary. Coffee that has been issued earlier, should be consumed immediately and not stored anymore because due to changes in air temperature, the coffee quality will change.

* Put the coffee in the container closed and airtight. Do not place the container near the oven, stove, or place subject to direct exposure to sunlight or a lamp. That is too hot temperature can also affect the quality of coffee.

* It would be prudent to purchase as necessary. For example, to demand a week until two weeks so that your coffee is always fresh.

* If using a coffee maker, make sure that equipment is clean and free from the remnants of the previous coffee. The problem is, the former or the rest of the coffee can come up with an unpleasant smell and a definite effect on the taste of coffee.

* Pour boiling water into the coffee with boiling water to taste and aroma is more pronounced. Wait about a minute before pouring the coffee powder into the boiling water in the glass.

* Do not jump to drink freshly brewed coffee. Wait approximately 3-5 minutes, add sugar according to taste. If you like coffee without pulp, after three minutes, the pulp can be directly filtered.

Cream of the right can make the dish seem more enjoyable and make the dish look more pleasing to the eye. But you also need to know what cream-cream appropriate. Following statement:

1. Heavy cream
Fat on top 36-48 percent and is available in the market with names such as double / heavy cream (UK) and thick cream (United States). The color is pure white, textured thicker than fresh milk. Generally used as a mixture in a soup, sauce, beverage, dessert, or ganache.

When whipped until stiff, called whipped cream and is sold in tetra pack packaging (200ml, 1 liter). Always store in a refrigerator with a sealed for durability.

There is also a white powdered cream substitute heavy cream for liquid and more durable at room temperature. Mix with cold water or cold milk and beat with mixer until stiff. Usually used to decorate cakes and puddings.

Other types of canned whipped cream (canned cream) used to decorate the dessert toppings, beverage, or cake.

2. Liquid cream
Liquid cream (fresh cream) contains very low fat. Therefore, if beaten will not expand or rigid, and commonly used as a mixture of seral, coffee, or a mixture of soup and cake ingredients. There are also half and half cream, a mixture of cream and milk with lower fat content but its function remains the same.

3. Sour Cream (Sour Cream)
It was sour but tasty (almost similar to yogurt). But do not replace sour cream with yogurt, yes. Speaking of shapes, sour cream thickened with a clean white color. In the market for sale in cup packaging is very good to mix sauces, soups, cakes, cooking poultry or chicken, and seafood.

4. Non-Dairy Cream
Derived from vegetable fats (palm oil) which is an alternative to cream and contains no milk at all. Unique, yes? He is liquid and sweet, so no longer need extra sensitive. This cream is very easy to use and more resistance at room temperature is also used to decorate dessert fit.

5. Cream Cheese
Solid like a soft cheese that has a slightly sour taste. Cream cheese is a fresh cheese that does not go through the process of storing long and available in various types according to their fat content. This cheese is delicious used as additional material for the desserts, such as cheese cake, pie fillings, or served with fruit. Available in a variety of flavors and aroma, like the smell of garlic so that it is more spicy

Thanks to the clear liquid and sparkling, the food becomes crispy and crunchy. Let’s understand one by one.

Chili Oil
Aroma cabainya is fixed because it is made from a mixture of vegetable oil and dried red chilies. Spicy flavor as well gurihnya often given to soups, sauces dyers, or salad dressing.

Its use is enough to sprinkle a few drops of chili oil in soup, noodle soup, or dip dyeing.

Corn oil
These oils contain polyunsaturated fats are very good for heart health. In addition he provides savory flavor and crunchy on fried foods. Suitable also for a mixture of mayonnaise sauce (add bit by bit until thick) or other lettuce (straight mix).

Samin Oil
Ghee or oil in the form of solid shortening, margarine similar but more delicate. Commonly used for sauteing meat dishes, rice Kebuli, goat or fried rice. This type of oil used widely in the Indian kitchen and add a savory flavor and aroma typical of mutton dishes, breads, and cakes. Use the heated oil until melted shortening and use as vegetable oil.

Solid Oil Frozen
Cooking oil from this plant is suitable for frying, because the result will be more dry, crisp, crunchy, durable, and does not absorb into the material-fried dishes.

Usually used for frying or frying chicken fried flour donut so-called donuts frying oil. Use by heating prior to melting such as cooking oil, as needed.

Olive Oil
Olive oil or olive oil is considered healthy because they contain a high unsaturated fat and is widely used in Italian cuisine. Mix enough to use it in cooking.

you who enjoyed the Harry Potter series would know butterbeer. Drinks can be served cold or hot can be found at the Leaky Cauldron in Diagon Alley, the Three Broomsticks in Hogsmeade, or anywhere in the world of magicians.

So impressed him drinks essay J.K. Rowling is, to the point that the famous culinary magazine Bon appetit was intrigued by the recipe. Rowling herself admitted not sure how to make it (his name is also the author is free!). But he thought were similar to butterscotch drinks (like syrup or caramel topping for ice cream). Butterscotch itself is made from a mixture of brown sugar and butter, as well as corn syrup, vanilla, cream, and salt.

Not hard to make their own butter. Butterscotch is poured in the bottom of the glass, then ginger ale or soda water (to replace sugar, use soda water) poured up to meet the glass. Can also be added ice cream, milk, or cream to produce a more creamy foam and durable. So that it feels much stronger drink, add rum or Scotch with ice cream before ginger ale or soda water filled the glass.

Now, before starting to make butter, you must first make the butterscotch sauce. First, mix and butterscotch ice cream mixture in advance in order to be enjoyed with a straw. Continue to pour foam on top.

Ingredients for butterscotch sauce:
1 / 4 cup butter
1 / 2 cup dark brown sugar
1 / 2 cup whipping cream
1 / 4 teaspoon salt
1 teaspoon vanilla

How to make the butterscotch sauce:
Stir all ingredients, except vanilla, over low heat. Simmer for 5 minutes. Remove and add vanilla. Chill before using it to make butter.

Ingredients for butter:
Vanilla ice cream, frozen yogurt, milk, or cream.
Butterscotch or caramel sauce
Ginger ale (soda flavor of ginger, or ginger ale)

How to make the butter:
* Take one scoop vanilla ice cream, put into a tall glass, and mix it with one or two tablespoons of butterscotch.
* Stir until ice cream is mixed with butterscotch sauce.
* Add ginger ale or soda water to meet the glass.
* Serve.
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Thursday, 01/07/2010 | 08:31 AM

JAKARTA, KOMPAS.com – Food colors are composed of fruit and vegetables is very important for health. All the nutrients needed by the body’s immune system is so formed and able to ward off various diseases.

The nutrients the body needs can be met with a diverse diet. Because, no one single food that contains all the nutrients in sufficient quantities. The more variety of food consumed, the more complete the acquisition of nutrients to achieve optimal health.

Simply put, the amount of food consumed should be described as the food pyramid. Food pyramid is much referred to by various countries to achieve population health.

The bottom of the pyramid is composed of ingredients of food sources of carbohydrates (bread, rice, cereal, pasta, etc.) consumed the recommended servings per day of 6-11. The middle of the pyramid consists of 2-4 servings of fruits, 3-5 servings of vegetables, 2-3 servings of milk and other dairy products, as well as 2-3 servings of meat, poultry, fish, eggs, and nuts. While the top (tip) of the pyramid only consists of a little fat, oil, and sugar (sweetener).

From the pyramids apparent consumption of vegetables and fruits is very important to guarantee the population’s health. So the importance of vegetables and fruit, the World Health Organization (WHO) and nutrition experts in the United States recommends that we consume at least five servings of vegetables and fruits every day. A serving of fruit is equivalent to 150 grams, while one portion of vegetables equal 75 grams of raw vegetables.

Indonesia is still less
A survey conducted in 2004 revealed that only about 15 percent of the Indonesian population who consume vegetables and fruits more than five servings per day. So, as much as 85 percent of the population of Indonesia is less vegetables and fruits. This is really ironic because as a tropical country, Indonesia is a paradise of vegetables and fruits.

The low consumption of vegetables and fruits is unfortunate because the two commodities is a source of various vitamins, various minerals, dietary fiber (dietary fiber), as well as a variety of phytochemical compounds.

A lot of vitamins contained in vegetables and fruits namely vitamin C and vitamin B complex. Some vegetables and fruits is also a good source of vitamins A, D, and E with huge potential. Carotenoids (precursors of vitamin A), vitamin C and natural vitamin E is an antioxidant useful against free radicals, causing premature aging and various types of cancer.

A lot of minerals found in vegetables and fruits are iron (Fe), zinc (Zn), copper (Cu), manganese (Mn), calcium (Ca) and phosphorus (P). Some of these minerals, such as Cu, Zn, and Mn, also an antioxidant mineral.

Compared with the source of dietary fiber (dietary fiber), other vegetables and fruits are good sources and most major. Dietary fiber is useful for preventing various degenerative diseases, such as colon cancer (colon cancer), divertikulosis, atherosclerosis, heart disorders, diabetes mellitus, hypertension, and kidney stones.

Starting from the pattern vegetarian
One of the phrases that need to be cultivated in the daily diet is “let’s paint your plate with color!” The phrase can be translated as “eat a plate of colorful dishes.”

For optimal health, nutrition experts recommend a variety of colors of food consumption. The plate should look like a rainbow. Eating colorful fruits and vegetables five or more servings are an important part of healthy lifestyles.

Another phrase that also need to ponder, “Eat your colors Every day to stay healthy and fit”, which shows how important the colors of food consumption daily for reaching health and fitness.
Colorful food concept has long been introduced in Japan.

The development of Buddhism in Japan encourage people to live with a vegetarian-style diet. A diet that encourages the development of vegetable origin foods, as well as the emergence of the eating habits of vegetables and fruits.

In a Buddhist vegetarian lifestyle, Japanese society as it developed the concept of five colors and six main flavor in his food everyday. The five kinds of color is: GREEN, RED, YELLOW, WHITE, and PURPLE, while the sixth sense are: bitter, sour, sweet, spicy, salty, and savory. That culture is still left in modern Japanese society.

Buddha’s teachings that underlie why the food in Japan is generally presented with a solid-color match interesting, different taste, and presentation is very slick.

In the Japanese culinary arts, food is a way of presenting the most important thing, even more important than the taste of food itself. In the presentation, there are a harmonious combination of colors, shapes and textures.
Japanese people love the combination of certain colors in food. This, for example, can be seen in sanshoku buckwheat, which is a kind of noodle products with three colors (brown, white, and green) are presented in harmony in a tray.

Other foods that are presented in three colors: pikel (pickled vegetables) with a combination of purple (eggplant), white (daikon), and green (mustard). Sandwiches have generally sold with three different kinds of vegetable colors.

During the Indonesian people consider this green vegetables are the best for health. In the concept of colorful foods, we are encouraged to consume vegetables from different color, like green, blue, purple, red, yellow, white, and brown.

Colors were derived from the pigment, a phytochemical compounds found in various plants. These natural compounds not only protect the plants, but also protect humans from diseases like cancer, aging, heart disease, and vision problems.

Optimal protection, gugah appetite
Colored fruits and vegetables contain hundreds of phytochemicals, compounds which differ from each other. By eating foods from all groups of color, we’ll get optimum protection from diseases and other health disorders.

Phytochemical compounds work naturally with the method can not be copied by food supplements. According to Dr. Lorelei DiSogra of the National Cancer Institute, “By eating fruits and vegetables from each color group, we would benefit from a unique set of phytochemicals, vitamins, minerals, and fiber is important that each group contained in the color.”

National Cancer Institute recommends consumption of at least five food groups every day in color, namely red, white, blue or purple, yellow and green. Each color indicates the presence of certain phytochemical compounds are efficacious for preventing various diseases.

Colorful food is a concept that combines food serving a variety of food ingredients based on color. Color here is a natural color instead of synthetic dyes. God must have some purpose in creating food that is colorful.

Colorful plate of food is not only tempting, but also provide health benefits is overwhelming. Different color for each food show and nutrition content of different phytochemical compounds.

The more color variations and the food we consume, the more complete nutrients obtained. That is why, colorful foods are absolutely necessary.
Color can also indicate the flavor of a food ingredient. When the color of a food colors that deviate from generally applicable, the material they are determined not taste good.

Seeing the old red chili must show a sense of spiciness in the mouth, spicy flavor than the green chili. Red pepper extracts is identical with the spicy, but the red in tomato indicates that tomatoes must be fresh and juicy in the mouth feel. Seeing the bright colors of yellow bananas, imagine the sweetness.

Color in foods are also tempting. When we visited the restaurant in Padang, one of the attraction is the red chili that was almost there on all menus.

When visiting Sundanese restaurant, it is incomplete without raw greens (salad). When visiting a food Chinese restaurant, one of the favorites menu is a cap cay which is a combination of vegetables of various colors.
In the art of good food, color is an important factor that must be considered. Solid-match colors and nice restaurants are among the factors that will be selling food. Bad color combinations may damage the overall appetite.

Color pigments are identical with
Food color comes from a number of specific pigments. The most powerful pigment will give the dominant color. Pigments are chemical components contained in the food, which when illuminated by white light will give you the sensation of a particular color that can arrest the eyes.

Archaeologists estimate the pigment plays an important role in human life since 400 000 years before Christ. At that time, pigment is widely used by women as decoration materials to beautify themselves. In addition, the pigments are also widely used for painting.

Why pigments produce different color? It is due to chemical bonding capabilities for selecting pigments to absorb light waves and that should be reflected. A food that has the ability to reflect the color red, when illuminated by white, a color other than red will be absorbed. Meanwhile, the red color will be reflected to our eyes so that the material is shown in red.

The same thing will happen if the banana has a yellow reflective pigment or vegetables that have a green reflector pigment illuminated by white light.

White color has a very broad spectrum of colors so that when focused on the pigment, white light can be decomposed into a color that is absorbed and reflected color.

Enjoys eating fries, but not always satisfied because the results can not gorengannya crunchy like potato fries at a restaurant?

To make as good fries at the restaurant, you really need to choose potatoes that are suitable for processing into French fries. For example potato test. Then, the potatoes should be cooked to a certain temperature, about 150-175 degrees Celsius (you need to use a special thermometer to ensure temperature).

To get the potatoes are tender inside and crispy outside, the secret is to boil the potatoes in boiling water briefly, before being fried. This is to ensure the potatoes are cooked evenly, before made with fried crispy. After that, the potatoes are fried twice. First fried with a lower temperature, both with higher temperatures.

Want to know how to process them in detail? Follow the steps below:

1. Take two potatoes, peel skin. If you do not want to peel the skin (because it contains fiber potato skins), rub the surface of the skin while the water flowed, until the net). Cut into pieces with a thickness of ½ cm and 60-10 cm long.

2. Enter into a small saucepan of potatoes that have been filled with water, then boiled water and potatoes it. After boiling, allow the potatoes to be cooked about five minutes, then drain. Let the potatoes dried for 10 minutes. Make sure the potatoes are dry before frying. If necessary, place it on the tissue so that water completely absorbed.

3. Once the potatoes are dry, prepare the numerous and hot oil (for deep-fry) with a temperature of 150 degrees Celsius in a curved pan inside. After the hot oil, turn off the flame. Fry potatoes in small groups, about 7-8 slices of potatoes alone each group, so the potatoes cook evenly. Before the potatoes change color, remove and drain on a paper napkin. After the first group finished frying, turn back the fire in the stove so the oil temperature within the desired heat.

4. After the potatoes are fried a second time. Heat oil (more heat than before, which is around 175 degrees Celsius), and fry the potatoes for 2-4 minutes until it becomes golden brown. Potatoes will usually become darker after the leak. Drain, then pour into a bowl. Sprinkle salt to taste.