Cooking World

In the list of the best Italy art of cookery educational centers it is necessary to mention Lorenzo de ‘ Medici Institute and Italian Culinary Institute for Foreigners. In Spain - Escuela de Hosteleria Hoffman de Barselona. Courses at Californian The Culinary Institute of America at Graystone are considered one of the best in America. If you wish it is possible to find something more exotic.
For example, to visit school of the northern Thai home cuisines Baan Thai (Thailand), the Israeli Academy of kosher cookery (unfortunately men only can visit these courses) or to go to Singapore where all interested persons will be train in art of orchids dishes cookery.
This pleasure is inexpensive in comparison with the European analogues: two-hour studies cost only $33. But already in couple weeks you will not only have the common knowledge about the Asian delicatessen, but also can surprise your beloved with the shrimps seasoned with a melon and orchids.

Hibiscus tea - is completely unlike by its form and taste the traditional tea. Bright red color, sour enough - this drink has unusual taste, and when diluted reminds raspberries compote. It is very popular in Europe and America.
What is hibiscus? In tropics grows Hibiscus or Sudanese rose. This plant is almost completely used in food. Fresh leaves are added in salads; seeds, which very much remind sesame, are roasted, grinded and used for cooking of oily soups and confectionery products. For tea manufacturing are used not petals, as it is frequently written on packing, but bells. After flower withered, a bell starts to grow, increases by 5-6 times and becomes juicy and pulpy. Bells are gathered together with ripe fruit. When fresh they are used for cooking of the jelly and soups. Also they are used for cooking of sauces, compotes, painting of “pale” fruit canned food, for example, pineapples, to give them pink color. They are even pickled and eaten instead of pickled plums.
Sour taste is caused by citric and ascorbic acids. It is used as in the pure form, so in various blends of fruit teas. The most widespread combination is with the dog-rose.

Mexican food contains a rich, diverse culture of culinary. Traces of Aztecs and Mayans culture penetrated deeply and appears in almost everything: tortillas, enchiladas, tamales, tacos, even dessert (sopapillas). Early Mexican dishes included atole or hominy porridge, which evolved into Pozole soup, tortillas and tamales, both savory and sweet.
The region is also reach in avocados, peanuts, tomatoes, squash and coconuts. But Spain conquest of Mexico in 1521 influenced the Mexican cuisine mostly. Europeans introduced new for the region farm livestock–pigs, cows and sheep and consequently dairy products like cheese. Herbs and spices, including garlic, sugar cane and coriander were also brought by them. Coriander leaves, or cilantro, are featured in many a Mexican dish.
Until the conquest, there was no wheat in Mexico. Burritos are still practically unknown for inhabitants of the southern Mexico, where tortillas are made the traditional way, with corn. The colonization of Mexico has also brought the assimilation of cuisines and cooking techniques from France, Caribbean, Portugal, West Africa and South America.

Chilli
Cookery knows more than 60 varieties of chili peppers, from Anaheims, which is very mild to spicy hot habaneras. Jalapenos are the most well-known and recognizable, alongside chipotles–jalapenos that have been dried and smoked–the primary flavor in sauce. A favorite Mexican first dish, Chiles Rellenos, features large poblano chilies stuffed with cheese or spicy meat, which is known as picadillo. The version of these is an American bar-menu staple Jalapeno popper.
On the other hand, Chilli, as in spicy chilli con carne, is completely American version non related to the Mexican pepper, and not a Mexican dish. Other non-traditional, “gringo” kinds of Mexican food include the American-born nacho and refried beans, a Tex-Mex revision of frijoles refritos. Tex-Mex food are elements of the Mexican culture, especially its cuisine and the music which has received a wide spread in Texas, it is a modern hybrid incorporating southwestern cowboy food. Mexican dishes never include American yellow cheese. Queso Monterey, Queso Chihuahua and Queso Fresco are used instead.

In Southern Africa grows the honey bush (Honeybush - Сyclopia intermedia). In recent years its leaves began to be used for production of tea in industrial scale. This kind of not exactly tea is not widely sold in the Russian market yet, but in Europe and America it has already taken its frugal niche. The dried shape of honey tea is enough unusual: bright red - brown short spinules with a glossy surface. Almost without a smell, but you need only to pour boiling water as the gentlest honey aroma is burst from a cup. The second rising wave of a smell is dried fruits. Intensive on color infusion reminds very much strong high-quality tea. Sweet enough to taste, slightly sour and that is why similar to compote. A big plus of a drink is that its sweetness is not caused by substances of the sugar nature and they are not assimilated by our organism. To all this benefits we should add absence of caffeine content, preservatives, and artificial dyes. On macro- and microelement content it does not yield to the true tea.
Tea of a honey bush can receive not wide spread for several reasons. First, it simply remains unnoticed in huge assortment of teas in our market. Second, it has the same price, as at classical high quality tea.

Tea is an ancient Chinese useful and invigorating drink, which long ago has become an integral part of our life. Its tonic properties result from caffeine - alkaloid with light stimulating effect. Except for tea, this substance can be met in leaves and fruits of other plants. Caffeine biological activity is widely applied in medicine. It is added in flu drugs, antiallergic medicines and analgesic.
There is great number of common food, which contents caffeine and we do not even think about it. Long list of physicians` cautions and prohibitions on caffeine use forces many people to think of caffeine drinks more cautiously. Tea became the object of most fixed attention as it is considered the leader of caffeine content.
One way out - to find such “not exactly tea” which will remind of aroma and taste of the best grades of tea, or even surpass them.
The second way - search of completely new drinks on the basis of plants processing products.

Nothing can completely replace need of our organism in simple water. It is the most correct and useful source of a moisture. However there are some drinks which except for water can give useful nutrients.
Green tea
Benefit: reduces risk of osteopenia, cancer, cardiovascular diseases. Green tea contains much flavonoids, polyphenols and antioxidants which protect cells from harmful influence and will neutralize free radicals. Calories: 0
Mint teas
Benefit: helps to cope with diarrhea, relieve colic. Mint relieves pains in muscles and a muscular pressure. Calories: 0
Milk with 1 % fat contents
Benefit: Milk contains complex carbohydrates, proteins and a little fat, therefore this product is assimilated slowly, and you feel satiety for certain time. Calcium together with vitamin D, is therefore well acquired. Calories: In a glass of milk (250 g) 120 calories.
Soya milk
Benefit: reduces risk of cardiovascular diseases. Food proteins contained in soya milk, reduce level of “bad” cholesterol. Calories: 81 kcal in 250 g.

Hot chocolate or cocoa
Benefit: improves mood and protects from cardiovascular diseases. Cocoa contains set of polyphenols which protect cells from harmful action of free radicals. The use of hot chocolate increases level of hormone serotonin which low level has a negative effect on the mood. Calories: about 195 kcal for 250 of a product and 115 kcal in a powder mixture.
Tomato juice without salt
Benefit: protects from many cancer forms. Tomatoes are rich in licopen, which associates with risk reduction of a cancer of oral cavity, lungs, stomach, liver, mammas, cervix of the uterus, and large intestine. Besides it protects heart from the influence of free radicals, thus, reducing probability of cardiovascular diseases. Calories: 43 kcal in 250 of a product.
Cranberry juice
Benefit: prevents gingivitis. However, this juice very often contains sugar, therefore choose 100 % juice without sugar, or use no more than one glass a day. Calories: 140 kcal in 250 g of a product.
Orange juice
Benefit: vitamin C raises immunity, protects from many disease, such as the cataract and cancer. Orange juice is an excellent source of the folic acid necessary for prevention of fetus development defects. Calories: 115 kcal in 250 of a product.

Scientists of German institute of dietology have dispelled a myth about the fat people - gourmets, presumably capable to estimate better taste qualities of food. It was considered that fat people easily can distinguish degree of product’s sweetness or bitterness. As a result of research, which 120 men and women have taken part in, it was determined, that fat people has lower sense of smell and ability to distinguish taste, than people with normal weight. Researched have been divided into three groups: “average”, “well-fad” and “stout”. Tests have shown that “stout” people are more often mistaken in determination of a degree of sweet, salty, sour or bitter products, than respondents from group of average weight. Moreover, thick people are capable to distinguish bitterness only in rather big concentration. Even sugar contents in solution they determine hardly.

Lack of iron in person’s organism can lead to such serious disease, as anemia, while this microelement is irreplaceable in hematosis processes and an endocellular exchange. And there are a lot of it in meat. But it does not mean at all, that for iron resupply in an organism it is necessary to eat meat. First of all, the iron in meat is hard to digest. And second, it is possible not to eat meat and satisfy a need iron due to the other products.
Most reach in iron are dried mushrooms, liver and kidneys, peaches, apricots, rye, greens of a parsley, potato, onions, pumpkin, beet, apples, quince, pears, pomegranates, buckwheat, string bean, lentil, peas, oatmeal, chicken eggs, spinach, green vegetables, turnip, mustard, watercress, dandelion leaves and dried fruits. And to assimilate this iron better, vitamins C and В12 are needed.