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SAFFRON

is, as its name implies, a sugar flavored with vanilla and easily found in good supermarkets.

vanilla pods used to flavor custards, creams, rice pudding ... letting them cook for a few minutes in milk, can be used several times if washed thoroughly after each use, dried and stored in an airtight container in the refrigerator. If they are unused and completely dry can be placed inside a cooking pot sugar, and after a few days we'll have homemade vanilla sugar.

Some preparations is more convenient to use the vanilla sugar trade instead of pods, but provides less aroma and flavor.

SOURCE: Cristina Galiano.

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vanilla sugar AUTHENTIC OSTRICH

It consists of dried stigmas of the saffron plant flowers. To obtain 1 kilo of saffron is to reap more than half a million flowers and each flower only has 3 stigmas spreading hand. This explains have an exorbitant price and is the most expensive spice of all. is grown in several areas of La Mancha where it forms the basis of many economies.

To provide a color and sharp taste is always there to crush the threads in a mortar with a little salt, then rinse the mortar and pestle with a take the prescription liquid, water, broth, wine ... not to lose nothing of its flavor. It is better to buy it in threads that ground, because the distortion is more difficult.

If heated, pre-wrapped in foil over a pan is boiling, or in the oven, more cumbersome because you have to heat, melts and then more quickly crushed, releasing their aroma and flavor easily. Can also be heated, wrapped in absorbent paper towels in 2 or 3 seconds in the microwave.

What is called food coloring for rice is a chemical dye, Tartrazine E 102 or that, although allowed, can cause allergic reactions in many people or children. replace the turmeric.

SOURCE: Cristina Galiano.

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HAZELNUTS

If you have not roasted hazelnuts or some toast, and still retain their thin skin, you can easily remove it by inserting a few minutes in the oven heated to about 130 ° C or 140 ° C. Place them spread over a tray from the oven and watch them. color do not have to take, just warm up so that when you remove them and put them into a cloth and rub against each other to drop the fur.

SOURCE: Cristina Galiano.

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To prepare rice pudding should be used round grain rice, the most common and to not "run aground ', you must cook it with water before and a pinch of salt. Just cover with water and let boil for 5 minutes, until it is completely consumed. Then pour over boiling milk , also covers you, along with a piece of lemon yellow skin and a cinnamon stick, and cook, stirring with a wooden spoon so that the starch Rice put off and this creamy. In the last two minutes add the sugar that would stick if it were added earlier. Oddly enough, can also be made in the microwave.

SOURCE: Cristina Galiano.

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RICE RICE PUDDING

There are many kinds of rice, staple for much of the planet.

The long grain of is primarily used for salads, pilaws, vegetables ..., And the round grain for other preparations.

Rice oil should not be washed, although many advice, and may take the form of rain on the boiling broth, and gently fry sauce at the end of all grains to be involved either with the oil, then add boiling liquid . The fat should be wrapped rice, and not to be missed or overrun. In the time that is cast, you have to distribute it in the pan, casserole or "paella" before it resumes a boil and do not touch or remove later. You must try this wine, when you reset the boil, it must be pretty happy , since rice is very bland, but absorbs much all flavors. A tasteless rice is not pleasant to drink, while if in point of flavor and baking a pleasure.

At first the fire must be alive for 10 minutes, then lower it and check that is brewing everywhere. Sometimes, if the "paella" is a large diameter or the fire is not large enough, it does not cook rice equally and the results are disastrous. To be successful in a home-made paella, there are some gas diffusers that fit our gas grills, or who work independently powered by a small gas cylinder of the kind of camping. Rice cooked with them across its surface.

The parboiled rice, husked not being entirely retains more vitamins and minerals than regular rice. Also not passed. In a good superfast cooking pot in just 2 minutes, as the current time, but adding both less water for each cup full of water, add the same cup of rice, but with a finger less.

If you are going to cook the rice in a normal pan must add, for each measure of rice, 2 ½ measures and anything short of water or broth, as desired. Cover the pan and cook about 15 or 17 minutes until rice is tender. If dry during cooking must Always add boiling liquid so that cooking does not stop, what influence the final result.

How much higher surface of the container where the rice is cooked, the greater the evaporation and less chance we have to be filling. Even if the rice is prepared under pressure, the larger diameter has the pot better.

If a paella is made and the cooking time has elapsed, yet the rice seems harsh, splashing the surface with a few drops of broth, water never alone, that it would lose flavor cover it completely with a lid or foil and let stand for 10 minutes to soften finish.

If the cooking time has elapsed, has spent all broth and rice appears on your point to be near normal, cover the entire surface with a wet cloth and wrung out and standing out from heat for 5 minutes. The heat retaining container and rice absorb moisture from the cloth and the rice is finished done.

If you have stuck to the bottom, and Valencia is what they call "socarrat" EI container placed on a wet cloth, so that this temperature difference with this part "seized" can easily break off and served.

Among the ingredients of the Valencian paella never include onion, because they say it softens the rice. Only the rice with vegetables, fish and black rice can lead onion among its ingredients.

Saffron authentic should continue to be used to color the paella, is now replaced by the artificial coloring. But you should not use this color, but turmeric .

SOURCE: Cristina Galiano.

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If you like fresh celery, in salads or wrap or fill the stems with blue cheese or pate, you will have to use the fresher the better, freshly collected to maintain not only their good properties, but all his smoothness,

However, if you use it often for making bouillon, can freeze the branches directly involved in a good freezer bag. Lose all its smoothness and no longer serve to cool, as it will be flabby and graceless, as tomates congelados, pero no habrá perdido su magnífico sabor, que seguirá transmitiendo al caldo o sopa.

Es el vegetal con mayor contenido en sodio, pero también en potasio, por lo que resulta muy diurético. Aporta grandes dosis de vitaminas, minerales y fibra, que aprovecharemos mejor si lo tomamos entero en lugar de licuado o en caldo. Se puede tomar en gran cantidad porque tiene muy pocas calorías, 12, y casi no tiene hidratos de carbono.

Los hilos largos que tienen en los extremos las ramas de apio, así como los cardos, se eliminan muy fácilmente con el pela-verduras de cuchilla transversal.

                                                                                            

SOURCE: Cristina Galiano.

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ANTIOXIDANTS

most important antioxidants to enhance our defenses are vitamin C and E, some carotenoids and flavonoids and has proved that it is best to eat these substances along with foods in the form of tablets.

fruits and vegetables, orange and red or yellow squash, carrots, melons, persimmons, papayas, mangoes, persimmons, apricots, peaches, tomatoes, peppers ... are an important source of beta carotene. There are more than 500 carotenoids unevenly distributed in our food and each with different effects, so it is important to eat a wide variety of fruits and vegetables.

SOURCE: Cristina Galiano.

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ANTIBIOTICS AS TAKE

When the need to take antibiotics provided voluntary medical prescription and never self-medicate, should be taken with water, juice, tea ... and never with milk or dairy products such as yoghurt, as these hinder its absorption. However, many doctors neglect to make this recommendation to their patients.

SOURCE: Cristina Galiano.

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ANISAKIS

is an intestinal parasite of many fish and marine mammals are increasingly infected. These worms, sometimes almost microscopic, can lead to infection by eating unprocessed fish, or cause allergic reactions chemicals left in the fish itself.

One possibility to remove it is to keep the fish oil at a temperature -20 ° C for 72 hours or cook to a temperature between 55 and 70 º C.

You know that Anisakis die with these 20 º C below zero, but fish, like any other fresh food, be frozen forever according to international standards of freezing, ie at a lower temperature, as quickly as possible and in a 4-star freezer.

SOURCE: Cristina Galiano.

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anchovies

When eaten fresh fish is often called anchovy, and when it is canned in oil or salt, anchovy . The salted anchovies can be prepared at home, choosing fat specimens, silver and very bright.



Without washing and gutting, drying them only slightly with absorbent paper towels, tightly packed in the container chosen, in layers, alternating with coarse salt. Begin by placing a layer of rock salt about 2 inches thick and be done with another salt-heavy. You can choose a glass or tupperware. For 1 kilo of anchovies are needed and ½ kilo to 2 kilos salt. Be well healed at 5 or 6 months, although many are taken out before the brine. As Semipreserves should always be stored in the refrigerator.

SOURCE: Cristina Galiano.

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ANALGESICS, how to take

When you have to take a painkiller, and I will always recommend that out by prescription, taking preferably with hot tea, as this will get a greater effect because blood vessels dilate and allow a better diffusion of the drug.

SOURCE: Cristina Galiano.

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SYRUP

Awarded cooking sugar with water in a small saucepan or, much more comfortable in a jar in the microwave. In both cases we obtain different types of syrup according to the duration of cooking. When the sugar has disappeared in the water, because it dissolves when heated, and the mixture begins to boil, we have a syrup or light syrup, which is always used to get drunk biscuits. By following what we get cooking syrup is called a thread about loose, then syrup is thicker than almost Ilama strong thread. Then syrup to soft ball point, then almost hard ball. Finally, if we let all the water evaporate would get candy, and if baken longer, the caramel would burn us and throw it away.

SOURCE: Cristina Galiano.

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BEST CLAMS, HOW TO KEEP ALIVE

are bivalves, ie, with two shells or valves. If very fresh and want to keep 1 or 2 days in the refrigerator, keep the mesh in which you offer them wrapped in a damp cloth inside a plastic bag without closing completely, that will not die. So shun the fridge can stain and smell all of it to seafood.

SOURCE: Cristina Galiano.

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If used often, can be provided at home, both peeled and unpeeled, and that contrary to what has always been said, is beautifully preserved for considerable time without danger of rancid, if you do it well packed in plastic bag or an airtight container in the refrigerator , or freezer if conservation is going to be longer. Not soften or dry out.

To peel volcano within a container with boiling water, and as the water returns to boil, well drained them out and proceed to remove the skin. All these steps can be done in the microwave.

can roast in the oven traditional 160 º C, or in the microwave by placing a little on a plate on the outside of the shape of a ring, leaving the center empty. Schedule 3 or 4 minutes to a power of 600 watts and when it begins to smell like almonds remove them by hand every minute and continue to heat until they are colored. Remove the color you are taking is not toasted too.

can frying in a skillet or fryer with olive oil at a temperature not too high, about 160 º C for not toasted too much and for the oil to keep all their good properties. Remove them from the frying with the help of a slotted wire, and volcano always on multiple layers of absorbent kitchen paper. Sprinkle lightly with salt if you want salt.

almonds can also be prepared 'sticks' in the microwave , and, while not get so fried and golden, if they're lighter because they just kept oil. Place them as if they were to roast, spreading along the edges of a plate or source, but sprayed with oil and a pinch of salt. Mix well with hands to coat evenly and cook uncovered, in the same way as toasted almonds, but watching them more because the oil, although there is hardly absorbs microwaves and much could be burn. We also have to be removed often and removing any that are browning, as not all do the same.

When will develop with them the white garlic, should hydrate before covering them with water for several hours, as we do with the horchata groundnuts.

SOURCE: Cristina Galiano.

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RAW ALMONDS FOODS TO CLICK IF Microwave

The black pudding, sausages, and whole potatoes, egg yolks ... and all you have skin, more or less fine, pricking in 2 or 3 places with a needle fine or with a toothpick before cooking in the microwave, so they do not explode and break during cooking. Do not pierce with a fork, because their teeth are too close and the skin between hole and hole will tear.

SOURCE: Cristina Galiano.

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All perishable foods, absolutely everyone, to ensure their safety must remain in the refrigerator until cooking them or eating them. The most delicate foods such as homemade dishes should be stored at temperatures low, 3 º C or 4 ° C only, while fruits and vegetables do not need as much cold. If you use the fridge properly, do not mess or I'll catch you smell. properly conserve and freeze at home, and nothing is damaged or you lose nutritional value is more than just open the refrigerator or freezer and put 'things'.

SOURCE: Cristina Galiano.

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PERISHABLE FOOD FOOD FOOD

The custom of our kitchen, in most regions, is abusing fried meat and fried fish , French fries, fried cooked ..., hence much of the overweight more than 50% of the population, and over 80% in people over 50 years. It is thought, mistakenly, that is as fast and is what many people do not have enough imagination or information.

A food as common as potatoes, can triple, after fried, the number of calories. In making a pork tenderloin in juice gold but, it takes less than several steak fry is less messy, it is something different and is more digestible.

Although preserved in our diet, since they are very us, the fried food consumption should distance, especially after a certain age when they are caught kilos without noticing it. However, many of the dishes cooked just need a final frying. As the palate are rich, have a great success and every day increases the number of bids and consumption ... but not too healthy, and of course fat.

SOURCE: Cristina Galiano.

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APHRODISIACS

Although the literature of all time is full of stories about it, no serious study has proven its existence. All cash is a really good company , a nice table, a pleasant, attractive meal, and if a suggestive background music, the better.

SOURCE: Cristina Galiano.