what did you like most? in the bath , very beautiful, there is such a feeling, a feeling of winning, that we have won, good design, that is, we thought, well, it can be different, but now there is such a full-fledged feeling that we have a jackpot, in short, in our pocket, there is yes , we are delighted, one of the brightest events of my life, let's just say, the cooks make even the toughest meat tender with the help of this... budget gadget and keep the method secret, the nutrients of the food will be preserved, which is important, but why do doctors warn from the new culinary fashion, i would not risk feeding my loved ones with such meat, sugar will become much more expensive or is this speculation, so that there will be panic in stores, which dairies save sourdough, and kefir loses its taste, benefits, there is not enough starter for kefir, how down jackets are dried in dry cleaners so that padding polyester and fluff are not from...

vacuum packaging, the principle is the same, in a vacuum, in a bag, vacuum, ah, bacteria, apparently it hurts so much that they don’t breed, it’s unlikely that the italian mathematician triceli imagined that they would use his know-how, also cooks, the technology of cooking in a vacuum called suvit, this is when...

you put it in a bag, pump out the air, and then send the bag to heat up, then the dish retains maximum benefits, and the toughest meat becomes more tender, this technique is true , before there was a vacuum pump, plus something like that, which means it was very expensive , only factories and the most elite restaurants could afford it, now such equipment is no more expensive than a multicooker, or for example, look, another invention of cooks, a tenderizer, in theory they say what is this the tenderizer should displace from our kitchens these prehistoric hammers, which actually say that we are driving bacteria into the meat, and this tenderizer, that just like that, yes, it pierces and softens the meat a little, as if more professionally, and here we go you can... pour in some oil, but which of these

finds and inventions from the professional kitchen, which have migrated to our kitchens, oh, where, household ones, is really worth the money spent, even if not the biggest, sometimes, let's figure it out, but i'll cook lunch in the meantime, comedian alexander morozov weighs 80 kilos, and 5 years ago the scales showed 150 and it wasn't funny. there are a lot of different ailments, a lot. health was the impetus for losing weight, and secondly, well, now new horizons have opened up for me as an actor, that is, before i could only be a fat, funny clown who plays funny girls, i mostly had female roles, now i , i’m already playing

suitors, and for such an amazing result, alexander admits, he thanks the doctors, your own, why be modest, willpower , and this kitchen gadget called suvit, which helps prepare dietary and at the same time juicy appetizing dishes, this amazing looking thing is called suvit, today for lunch chicken breast with vegetables, chicken, carrots, salt the potatoes and... put vacuum bags , pump out the air from them, seal them, seal them aesthetically tightly and place them in a pan of water, attach the device to the side, the suit will heat this water to exactly 65° celsius, for will maintain this temperature for a whole hour, a nutrition specialist advised alexandra to cook this way using the suvit technique, promising that this is... and a simple

way not to deny yourself a variety of foods without burdening your body with calories. there is no need to add oil or fat, which means the products will be lower in calories. in culinary recipes there are instructions: heat in a water bath, that is, pour water into the bottom of the pan, put another smaller pan in it, and turn on the stove with the product. eventually the surface of the first container can heat up to at least 200, and this second one is no higher than the boiling point of water. this is how they delicately heat fragile foods, melt butter or chocolate, brew medicinal herbs, and prepare delicate sauces. so, the suvi technique is essentially the same water bath, only more... technologically advanced: meat, fish, vegetables are already placed in a vacuum bag from which the air is pumped out; simply tying it up will not leave enough air bubbles and the food will not heat up evenly, the bag is sealed and put into a saucepan with water, low temperature, in which is supported by a thermostat, a device

like a boiler with a timer pump, which mixes the water so that the temperature set by the recipe is heated evenly, that is, the products are delicately simmered... the texture of the product is preserved, while the dish retains all the useful micro-macroelements, it will not run away and not it will burn, and the timer monitors the time, and the piles of dirty dishes don’t grow, and you don’t have to scrub off the grease from the stove and tiles, and you can also cook for future use, and then put the packages in the refrigerator without opening them in peace store for 2 weeks. it won’t turn sour or rotten, well, as you understand, you can cook ahead of time, this wonderful piece of chicken will go with me to the rehearsal tomorrow, fresh, in excellent condition, in general, as usual, the french

understand something about gastronomy and cooking and they are very grateful for this, but suvit was invented in france only 50 years ago. and this method has a specific author. i, georges parlu, am a chef and i came up with the idea of ​​cooking suvit. and it seems that since the inventor of the technology comes from the gastronomic capital of the world, he i definitely set an ambitious goal - to create new, mind-blowing tastes. but monsieur prolu himself honestly admits that he was looking for a recipe for saving. i was cooking foie gras and i was offended that when fried, expensive goose liver loses up to 40% of its price. did not disappear, and it also turned out that in sous vide, inexpensive tough meat becomes tender, it is understandable why restaurateurs, having calculated the profit, purchased devices, but taking home a professional unit for 2000,

the chef assures, is not at all necessary, you can buy ordinary household ones, a vacuum cleaner it will cost 1,500, the thermostat is a little over four, that is, in total, no more expensive than a multicooker, which is a luxury for no one.

for example, in the process of slaughter, transportation , storage, preparation of this meat, then , in principle, these microorganisms will remain in the meat; experts often find such rubbish in products from russian shelves, for example, in minced chicken of the misnov, yaroslavl broiler, rakko, spar brands, while the average cooking temperature is 55°, which is not enough for the bacteria to die immediately. what's next? do not change the channel further, so as not to skip the most important thing. do chefs use this dexterous tool to replace heavy kitchen hammers and get meat even more tender? they turn out so much more airy. this kitchen

assistant recognizes whether the meat is ready without making cuts? how to determine how many chemicals are in cosmetics? which dairies save sourdough and waste kefir? benefit, the starter culture is not enough for kefir, just like down jackets are dried in dry cleaners so that the padding polyester and fluff do not form into dense clumps, these techniques are easy to repeat at home, thanks to this, including... the filling breaks apart when picked up profit debit card, you will immediately open up all the possibilities of incredibly profitable conditions, a high percentage on the balance, cashback on purchases up to 3%. with a profit card, it doesn’t matter whether you spend or save, in any case , incredible benefits are with you. bank ural sib. the world of bcs investment is limitless. there are those who boldly open it. they are not afraid of turbulence at the start, accurately calculate the trajectory,

relying on the support of experts, and strive further to get more. we are happy to work with such investors, because we are the same, we have something to offer to those who have more everyone is needed. bcs - the world of investments. march 17, russia is at the finish line of the presidential elections, the vote of each of us determines. the fate of the country. we will watch the voting results with you live. the latest numbers from polling stations and the first comments from the candidates. we will see how data on each ballot flows into the electoral commission center. we will show how regions vote to elect a president for the first time. and how do those who defend the country on the front line make a choice? and, of course, we will discuss what this day means for russia and the world? let's summarize the results of the russian presidential elections. tonight. together on ntv. mask - new season. today at 22:00 on

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them with such meat, but this does not mean that about sous vide should be forgotten, because safety is guaranteed not only by the temperature, but by the heating time, confirms a former us government consumer inspection specialist; if the bacteria languished in a water bath, albeit not too hot, but long enough, they will die, there are such patterns, the longer, the less likely it is that these bacteria will remain alive, but it is important that the temperature is no less, experts emphasize.

well, now let’s try, it pierces, it seems like he’s stretching it a little, making it thinner, tenderizers are really a good replacement

for heavy hammers, but why then are chefs asked not to throw away old-fashioned gadgets, and what

a list of schemers with a tarnished reputation have already been compiled. and another document that was adopted the other day concerns other bottles with creams, shampoos, balms and other cosmetics; choose natural ones. now it will be easier. russia has adopted a state regulation on green cosmetics. according to surveys for every second buyer, it is important that cream, shampoo, lipstick contain a maximum of natural ingredients, but for now choose such a product. it’s almost impossible, the ingredients are written in the smallest font, and you can’t always believe the promises on the packaging, which are printed in large letters, but at the end of this year, the first state standard for green, that is, natural cosmetics will be earned; the ingredients will be checked in an independent state laboratory, and the company will have

a serious reason to produce products according to gost standards; cosmetics that pass inspection, officials guarantee, will be on the most profitable... shelves in stores, the most a natural sweet additive is sugar, and even healthy lifestyle fans are increasingly choosing this product rather than artificial sweeteners, but it will soon cost, it seems, no less than the promoted additives; this year the average price seems to jump by as much as 20%. is it really possible to expect battles in grocery stores again, the cost of sugar has increased all over the world after... it became known that in india and thailand there was a catastrophic failure of the sugar cane harvest, in brazil there is also a shortage of sweet raw materials, they began to make it from cane fuel to save on rising prices. against this background, russian businessmen, of course, began to actively sell sugar abroad. exports have tripled compared to last year. as a result, prices within the country, according to

the laws of economics, began to catch up with export and foreign exchange prices. farmers or producers who produce sugar are well aware that, on the one hand, they can supply it to the domestic market, and on the other hand , export it, including for hard currency. and from this point of view. if world prices will rise, russian prices will certainly rise after it, especially considering that we will soon face a period in which the demand for sugar traditionally increases, in particular due to the fact that many russians prefer to make preparations, including make jam, jams, well , that is, we collected little sugar beets, sugar is becoming more expensive, we collected a lot, it is also becoming more expensive, but...

if we pass now, then the profit from such a mountain after the rise in price will be about 2,000 rubles. not to say that such a purchase will cause something to stick together, and in general you need so much sugar, but it won’t turn gray, it’s not more expensive to treat a torn back, by the way, if you eat less of it, then the price will fall, double the benefit, and now about russian expansion to the west, and no, i’m not talking about geopolitics, but... ether , fermented milk, which 10 years ago was in demand abroad, except perhaps among russian emigrants, today is a sales hit in north america, the world market,

economists calculated the other day, grew by 7% last year, because the trend is correct, so cancel russian food turned out to be more difficult than russian culture, in russia there is a surge in kefir during maslenitsa week, because excellent pancakes are also made from it. only some stuffed manufacturers skimp on sourdough, which results in kefir that is pressed and of little use, which brand after this test will feel the full power of our curses, the taste of pitchfork, princess, ugliche pole, sarafanova, lebedyan milk, green village, sincerely yours for kefir, which of these brands are greedy with milk, which one was diluted with palm fat, whose reputation would be nice to burn to the ground? ouch,

kefir is just two components, milk plus a starter, and if vegetable fat is mixed into the product, it is legally a kefir product, which should cost less, but all these kefirs cost a decent amount, about 100 rubles per liter and from... knyaginin too, however, plant components were found in it. it could be that the raw materials were replaced by expensive dairy products with vegetable fat, that is, well, for example, with palm oil. when this shameful deception was revealed, they promised at molokozada that we would correct ourselves and not do this again. and indeed, when kefir this brand was checked again, no vegetable oil was found, well, they can if they want, or when they press it, there shouldn’t be any. in kefir and veterinary pharmaceuticals, and not even a single trace of medicine is in any kefir, wow, this rarely happens, the quality of the milk is fine,

but what about the starter? so, now i’ll give you a hint about what our consumer supervision has dug up from its team, then we’ll continue the commercial break for a couple of minutes, don’t switch, which dairies save sourdough, and kefir loses its taste, how much? alcohol in kefir, how long does it take to ferment the right kefir , how much money will knowledge about this product help you earn, criticize the president , they opened a bottle of kefir, how down jackets are dried in dry cleaners so that the padding polyester and fluff do not form into dense clumps, these techniques are easy to repeat at home, thanks to this, including when the filling breaks, it is the kitchen assistant who recognizes whether the meat is ready without making cuts, eh?

here you are big cities, i'm going to pick you up to be judged by millions of foxes of the megalopolis, our movements are full of parsi, my car is rushing through the streets, the city, as if there was no one else but us, we went for a drive to the music, radio stations, we shorten the distance, as if we were moving, we started dancing, i press the gas so that the lights fly past us, this is my chance, let's talk about...

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we can’t leave you for a minute, and roman kurtsin, guys, and the non-extinguisher, 5 minutes of silence, new season, thank you. please contact us to save, or that is, don’t contact us, tomorrow at 20:00 on ntv, the quality of the milk is fine, but what about the sourdough? in the kefirs of the book writer and yours sincerely, there is not enough beneficial yeast, that is, they not too sour milk, pressed. this could indicate that not enough kefir starter was used, that is, the manufacturer could thus save on the starter. or the starter used is not fresh enough, in which some of the microorganisms have already died. in general,

although these drinks are safe, i don’t recommend taking them, especially since the choice of excellent kefirs is wide, and there is not a single complaint about all these brands. and i remind producers that it is possible to become a winner of the section. doing your job honestly and valuing your clients as much as team, our consumer supervision values ​​the trust of television viewers. and the best part is that our consumer supervision is not only important up-to-date information that helps save the family budget and choose quality goods and services. those who apply this knowledge can earn extra money. hello.

famous, yes, yes, 24 rubles multiplied by five , well, for warming up it’s normal, the fresher the kefir, the more or less yeast it contains, less, of course, than fresh, yes, that’s right, it ferments, yes, that’s right , the carrots are yours, as are 120 rubles, you see, everything is not it’s so difficult, choose the next one, is your diet healthy, and carrots, tomatoes, how much does it cost? 307 rub. 307 rub. great, i multiply this cost by 10, two related kefir, fermented milk

drinks, these are ayran and tan, yeah, so in the recipe of which of them can sheep’s milk appear? well, probably in ayran, it seems to me that’s all, is this your answer? yes, yes, i don’t know, that’s right, that’s right, great, that’s yours, super, what’s next, you have such a small pepper, this pepper costs 59 rubles. multiply its cost by 15. how long the fermentation process during the production of kefir lasts 5-12 hours. or 12 hours dash 24 hours, the second option, it seems to me, exactly , it seems to me, yes, but you generally buy kefir, very rarely, my dog’s name is kefir, that is

, you always have kefir at home, and what breed is it, bull terrier, big or small, small, mini, my love, with teeth like these, yes , great, it’s good that you didn’t take him with you, i’m very glad and grateful to you for that. so, i’ll repeat the question, how long does the fermentation process usually take when making kefir? 5:12 o’clock or 12:24, 12:24, that’s right, bravo, choose your bet, we should have gotten there like that in general, and why kefir , because it’s white, you gave me bread, by the way, which is often bought kefir and the bread is like this,

it’s not even interesting with you, give me something more expensive and i ’ll find the most difficult question for you, okay, oh, wow, i understand that. so how much does it cost? 330 rub. 330 rub. we will multiply this cost by 25. just tell me if i take it away from you when you answer incorrectly, kefir will remain hungry, kefir is allergic to chicken, so it’s not scary, then i won’t offend the animal, no, you know that kefir contains alcohol, yes, of course, 3%. are there any restrictions? russia, regulations and state standards,

the amount of alcohol in kefir or not ? well, i think no , probably, can kefir with wine strength get on the counter, no, of course not, no, of course, why not, if you say that no one limits it, imagine, some manufacturer has been found, who decided to do, controls, controls, well means it limits, which i decided to do on new year’s. kefir, morning, yes, yes, yes, and that means that people who care about health, say the president, open a bottle of kefir, let’s take the first option, that’s what i said right away, so let it be, that is , that’s it, that’s it, what was swept out, we cut it out, yes, that’s it, she was firm in her intention and had no doubts, so she is absolutely right, congratulations, this is yours, congratulations, well... great, the standard strength of kefir is from 0.2 to 0, 7 it

gains by the end of the shelf life if use all sorts of rennet starters there, not factory-made ones, then you can get up to three percent, as you said, well, it will be some kind of rustic kefir, they often make this in the caucasus, it is quite strong, you can even get tipsy, but it won’t work anymore, because it will begin to deteriorate in... wait, so no one controls the strength of kefir, this is not required, and you cannot claim your help, and there will be no harm from it to children, because we even produce ethanol inside our bodies, in bread, it’s in wheat bread, which you have in your basket there, so you’re great, great, please, 14,400 rubles. y... you need to choose for yourself, you need to choose, for me it’s more important

that for each person you need to select something individually, such a program will help if it tells you what to use, well, winter is leaving, at least we all have it we diligently send you away, yes, while walking now it’s still easy to step into a piece of spring, but you can finally say goodbye to your winter down jacket, which before you hide until the fall, of course it would be better to clean it. every time i remember this just in late autumn, but if you look at the prices at dry cleaning, it becomes clear why the internet is filled with advice on how to clean a down jacket at home, one of the people said , oh, it’s warm, yes, it’s not very nice, but so they say the probability , that the filling will crumple much lower, and if this does happen... who advises

to tighten the clothes a little, but the irony of fate is that this way the down stuffing literally breaks, the feathers break from such assault, so what is the method of cleaning choose clothes so that the clothes do not stop warming? because then nothing will save her, okay, look, all these jackets, judging by the labels, have different insulation, powerful light... it’s clear that there are no lumps or voids in the filling, but

this is before washing, after that, the filling is made of natural feather and down looks deplorable, oh, there are areas where there is no filler at all, it’s not there, it’s just not there, look, here it is all our pyro down, which was in part, here in the lower part, here also, this here is one of the... disadvantages of natural products, that is for experts, this is not a surprise, just like the fact that the filling in the other jacket did not move at all, correspondent ira ivchenko was struck by such a contrast, it was perfect, how could this be, nothing was crumpled, since this jacket showed an excellent result,

we will not straighten it , but i would like to rip it open and see what kind of magical material is there that doesn’t... and crumples at all, this is my first time doing such vandalism, oh-oh-oh-oh, i tore it, all because it’s a roll non-woven filler, this one does not consist of tiny separate parts, experts explain, but is produced in a single layer, most often called synthetic padding, it survives washing better than any other, dries faster, but heats less. the filling in the jacket can be natural, the warmest option is from feathers and down of geese, because people have not yet been able to imitate the properties of the so-called beards, each beard also has rays, and such branching ideally retains warm air, but in the drum of a washing machine these endless beards are getting more tangled any filler

, they tried to eliminate this problem by combining sheep wool with synthetics, but such woolstepons and... the same fineness of fibers as down, only 5 microns, and at the same time weighing, it is called synthetic down, although the same density has not yet been achieved, by the way, good brands indicate it on the 400 tag...

well, in fact, it is synthetic down, the filler is voluminous, it is weight-based, that is, here this insulation is stuffed by weight, but the problem is that even if one insulation is crumpled 90% less than the other, then it cannot be considered warmer, the cold will quickly penetrate into the empty area; you won’t want to wear such a jacket anymore, but not everyone can afford to spend several grueling hours on intensive care, i washed it. my husband’s jacket , damn it, i’m sitting here straightening out this holofiber, it’s really infuriating, they’ve come up with a bunch of whole new fillings, now it’s only a 5,000 bucket to throw away, so there’s a heated debate online about how

to save down jackets faster and more efficiently, so they suggest breaking up the clumps a hanger, a racket for playing badminton, but they brush it all aside and... experts can hang it on it maybe burrs can spoil the top or lining, so we remove them, but for rackets, despite the fact that the plane is quite large, there is a side, and accordingly, the product will be broken mainly by the side, and not by the entire plane , and a carpet beater and even a comb are supposedly much better, but it’s better not to beat on a hard table or floor, on something soft, so that it’s hard... sharp feathers, breaking, do not pierce the lining, and the membrane may stop repelling water, there are no easy ways i'm looking for i chose a down feather for myself, i chose synthetics for myself, let's go, let's go, the therapeutic

method, literally, knocks out the down jacket, all the anger goes away, i'll try a comb on the lower part , after 15 minutes of such fitness, the expert applauds the synthetics, it's practically straightened out, if we look, yes , it more or less filled all the voids, and what did the job better, a dust blower or a comb? of course, a field beater, a comb, it clings a little, its plane is quite small, that is, it is not effective, so the filler is dust and feather nothing helped, even if i directed it into the sleeve. air flow from a hair dryer, this advice is also popular on the internet, then a miracle does not happen. just as the lumps were in one place, they remained that way. is there still an old, proven way to straighten the pen with pens?

no, i’m not giving up, there is another life hack, these are tennis balls, they say that if you wash products with them, the filler will break into all the cells as it should. this is the dirty down jacket i have, i don’t want to take it to the dry cleaner, now we’ll wash it in the machine, we’ll take these. bcs is limitless, there are those who boldly open

it, relying on the support of experts, strive further to get more, we have something to offer them. bcs - the world of investments. 90 years since the birth of mikhail zhvanetsky. when we met, we were 55 years old, and those were difficult years in the nineties. he took responsibility for me, for the child. for my parents, this is basically unrealistic courage. the main satirist of the country is remembered by his closest people; he left me a certain number of his letters, which my mother gives me every day. birth so far. and alexey the teacher, his son ilya, their common project is a flying ship. i don’t even hide some pride, because this is a huge project, so in this sense he ’s great, we almost always disagree. opinion about what is good and what is bad, but somehow we continue this work, although it is not easy for everyone,

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winter clothes so that the insulation crumples less, by throwing tennis balls into the washing machine. and here’s a new down jacket, but you can’t put the swords into the drum right away, it turns out that they’re inexpensive and shed, irina strongly warns. the fluff, yes, is broken down a little better, but the fabric is dyed yellow. she's already ruined her jacket. now he uses plastic balls that he borrows from dogs. then i saw special balls for washing down jackets, and i thought and decided that i have exactly the same balls, only toys for dogs, and i decided to wash them with them and everything is fine, they are rubber, they definitely don’t hurt anything, everything worked, the swords are embossed

they loosen the insulation, and now these are even specially sold... for washing, as it were, but they still don’t help 100%, and it’s better to get the result at home, alas, you can’t assure a professional from a dry cleaner, besides, there are things that it is simply forbidden to wash it, so the tags on all orders are carefully examined. this jacket will be subject to dry cleaning, since the manufacturer has forbidden it to be washed; this jacket, on the contrary, will be subject to water washing. that is, wet cleaning , the symbol of dry dry cleaning is prohibited, it is clear what wet cleaning is, almost like at home, only the machine and powders are more powerful, well, what is dry cleaning, why is it dry, if in the drum, it’s not dry at all, yes, there is liquid in there, but there is not a drop of water in it because it is liquid solvent, silicone, the fact is that

there are a lot of alkaline elements in homemade powders... gels - experts explain, and alkali dissolves grease and removes stains, but this has a bad effect on the insulation, the fat-free one crumples more, the synthetics become harder, the fluffs become coarser and this happens filler dump, our solvent does not contain alkali, it removes dirt and grease due to the properties of the solvent, so after processing the products turn out soft and fluffy during the cleaning process... the products are dried, and thanks to this, including the filler breaks, and if the jacket can be washed in water, then after washing the professionals share, they use rinses that neutralize the alkali that has washed away stains of dirt, soften the filler, they really don’t disclose the composition, it’s a trade secret, but from what is sold in supermarkets, they say it ’s good for example, products with

lanolin show themselves, lanolin is a type of fat, a natural lubricant. the lanaline component makes the fibers smoother and thus prevents them from sticking together and thus distributes better restore the volume of synthetic natural filler. for the final breakdown of the filler, the jacket is sent to the dryer. if you have a separate dryer or drying function at home.

but still it is possible, alas, to check how professional the approach is, there is only one attempt, and it is very difficult to legally prove that the jacket has been damaged, there is no doubt that it is better to start cleaning now and before the cold season, not to delay. now is the time to return to the topic of clever gadgets that used to be available only to professional chefs, they are now sold in regular hardware stores and the price is not exorbitant. we have already found out that a vacuum sealer for bags and a heater called suvit help preserve the beneficial taste of meat, fish, and vegetables. the most interesting thing is what to save. beneficial substances of food, which is not unimportant, but extremely important, microbiologists say to monitor the temperature, anything below sixty is definitely very risky, even if it takes a long time

to prepare, after this moment, that’s how your piece became sixty degrees inside, you it must be kept for another hour, it is important to monitor the temperature during normal cooking, because with traditional frying and baking, the food is heated unevenly and the crust on the outside does not at all guarantee that the inside of the chicken breast or pie did not remain tastelessly and dangerously damp. daniil used to check if the dish was ready using the poke method. previously, you had to open the oven when baking and poke it with a knife. as a result , the mangled dish dried out in places and it was awkward to serve it to the guests. now you can control your heat with precision down to the degree without a temperature probe helps damage the appearance. at its end there is a sensitive element, it measures and transmits. temperature on the screen. daniil has a device with a wire for 400 rubles. and slightly more expensive advanced devices can connect to the phone via bluetooth. today daniil has pork baked with garlic and bacon in foil for lunch. before

we put it in, we just stick a thermostat into it. next we set the temperature, but in this case for pork it is 77. we are careful not to pinch all the wires. 74° is the temperature at which microbes die, this mark must be reached in the thickest part of the pork or chicken fillet, so it is in this place that the temperature probe is inserted. tables of required temperatures for different products are available in cookbooks on chefs' websites. for safety, we always insert a thermometer into pork and check that all pathogenic bacteria die and the meat becomes safe. an evenly-evenly baked ball, what is this rose, it’s a little bit of bacon, yes, and temperature probes are also convenient for measuring the temperature in baby formula, tea, wine, soil in the country or in a country lake, in general, everywhere daniil

takes a temperature probe in a cafe, now the owners of the restaurant in the cafe will curse me, but i went with him to the cafe to the restaurant when i was testing, and the temperature of the soup when serving should be there at least 75°, very often the soup is served cold, sorry, i ate at the establishment's expense. one restaurant gadget that will make cooking easier: a tenderizer: this is essentially a hole puncher that uses the finest needles to tear apart meat fibers, making tough meat more tender, and although it seems like a novelty, many people look at it with disbelief, but in general, it is time-tested, the tenderizer appeared in 1962 in north america, there it was an incredible sensation, since meat eaters, first of all, steaks are one of... the culture of north america, and it is in the kitchens of absolutely everyone restaurants in the usa and russia, well, except perhaps vegetarian ones, the chef guarantees, here are the children of natalia, who first tried to soften meat with a tenderizer, the dinner was approved,

it turns out so, well, more airy, doctors support this culinary fashion, because one square centimeter of meat can inhabited by half a million bacteria, each blow of the hammer spreads them along with splashes onto neighboring dishes and countertops. towels, but you still shouldn’t scrap a hammer if you want to cook classic chops, you can’t get by without killing power, and to prevent germs from flying away, you can simply cover the chop with cling film, in general, both proven old and unfamiliar new kitchen helpers can and should be used , but wisely, without succumbing to advertising gimmicks, our consumer supervision will help with this, as always, this is our consumer supervision and... the team proves every week that our life can be safe and of high quality, if you are not indifferent to what you pay for, all of these episodes can be found on the ntv website on other resources, review

our investigations, don’t miss new ones and take care of yourself, well i, oleg solntsev, will help, and on weekdays from monday to friday , watch the most important, bright and useful investigations of our consumer supervision on the morning program, the best, don’t miss it! once upon a time joking and entertaining! he became history mikhail zhvanetsky is 90 years old, his son dmitry and his wife natalya remembers the country's national artist. he wanted to be a great writer, his books were not published, and he published them himself by hand. he was prone to gloomy behavior, that is, he was like that, he was very dependent on emotions. one day, director ilya, a teacher, and producer alexey, a teacher, were called to the board. son father, answer. for

what they did, ready, invited me, let’s remember one of the main stars of russian television, svetlana murgunova, one day, one day, one day, one day, one day, one day, one day, television magazine about famous people and significant events of the country and the world. i'm sergey mayorov, hello! one day, leonid yarmolnik, fyodor dobronravov, polina gagarina, sergei garmasha, anna ukolova, alexander mityolkin and ksenia traister got together to tell their favorite childhood fairy tale about flying creatures. it's no secret that

this film is for family viewing from a family duo, father and son. director ilya uchitel and producer alexey uchitel, march to the blackboard, be responsible for what you have done, class teacher mikhail ivanovich lomov strictly will ask. when you say the word teacher. another reality immediately arises, about the verbs about tere and about the rain in the yard. did you study hard at school? during the elementary grades there, i was an excellent student, until the eighth grade i got fives, fours, from eighth to tenth, i already started doing a lot of film, photography, went to classes at the palace of pioneers, and sort of chose what i needed, but i have a c grade. unified state examination, i think

my score today would not be the best, well , in physical education i had an a, i loved sports, i also got an a in singing my favorite subject was history, physical education, when i had bad grades, of course my mom and dad were there, they all laughed at me, that they got five marks in physical education, or is this idiot still singing, if it’s in singing, well, that’s what- something like that. did you punish your son for behavior or bad grades? no seriously, although sometimes i want to spank or do something else, but i’m always stopped by clever speeches that well, in that book it says that you can’t hit, then you can’t do everything else, that’s why i trust mothers more.