well, we usually need fat for caramelization, the so-called miar reaction , which also gives everything a sweetish taste, yes, fats also add their own taste, of course to the soup, but fats need to be stabilized, when all this is stewed, those are the same surface active ones substances, they come out, some moisture remains, envelop these droplets of fat, make them invisible to the surrounding moisture, so that they remain... in the soup they float to the top in a single layer of oil, this is what gives, of course, that same unique taste borscht, in which there are vegetable fats, and animal fats, and proteins, that’s the same taste that mom has there, sour, salty, all this together in one soup, i think that borscht is precisely why it’s such a popular soup, because its unusual taste, that this is a combination that allows all the richness to taste the taste, then we move on to seasoning. but while about frying,

it is now considered fashionable not to reach high temperatures, it is supposedly carcinogenic, fats are converted into something harmful, this is true, this is true, because when frying a certain part of the organic matter goes, well, actually into various kinds of carbon materials, this crust that you see, especially if you overcook it a little, these coals, they sometimes taste pleasant, especially... in combination with neighboring caramized areas, unfortunately, yes, because in this way, in addition to certain aromatic carcinogenic substances, we are also different small carbon fractions, and not all coal is equally useful, in fact, here we form a certain amount of coal, which it is also loaded with surfactants, it is too easily absorbed into the gastrointestinal tract, and at the same time it is not very good for our enzymatic apparatus . processed, but what temperature

should it be, what is the optimal temperature? if you want to maintain the juiciness of a piece inside, then you need to create this crust of coagulated collagen that will not let the juice out, which means the more the better, that is, you need to place the piece so that in a few seconds you actually have this a crust has formed, well, let's go back to the frying pan where the carrots, onions and something else are, yes, but i understand correctly that carrots... without fat do not release their nutrients well, in some ways this is absolutely true with many plant substances, but in this case, carotene, which is also a precursor of vitamin a, is a fat-soluble compound that, without the corresponding fat matrix, it simply will not dissolve and the body will not be able to absorb it in this way, the same goes for vitamin ecopherol, and the same...

speaking in scientific language, they are thermodynamically unstable, not scientifically, simply unstable, that is, any colloidal chemical system tends to deteriorate, why? but because these particles have a very large surface, and generally speaking, well, particles are like people, they love their own, that is, they are looking for their same protein particle and sticking to it. what do we see as a result? we see that our oil has all floated to the top of the borscht. we finally

have all these dyes that we were trying to stabilize, because at the same time time, even in an acidic environment, the processes of destruction of living tissue continued, well , before. where what was once alive , in the end, well, the soup, is actually subject , so to speak, to dying just like all living things, because all living organisms, without exception, are in fact also well-chemical systems; procal chemistry uses the following for this terms: soup is a free dispersed system, all the particles float in it, so they freely do what they want there, and you and i are a connected dispersed system, the whole difference between us and... with soup we are more connected, more organized than soup, yes, yes, of course, look at your borscht, understand how much you have in common, yes, absolutely true, but we all really float in us colloids, hemoglobin, this is a colloid, our cell

, this is also a system of colloidal objects, we are all a colloidal system, in fact, colloidal chemistry is the chemistry of life, and so throughout its entire life it only... does not wash itself with the same thing with a bar of soap, although this was only 100 years ago, then there are already a lot of individual products, this is for you for washing, this is for washing dishes, this is for you personally, please, that is, you come to the store, all this variety, and you owe it to them, actually

kaloid chemistry, when you go to the shelves with food products, and you see that we have milk here, and it has a long shelf life. sour cream, butter, yoghurts, cakes, that's all, that's all the work of colloid chemistry, all of these are emulsions, fat in water or vice versa, water in fat, so that they could live for a long time, colloidal chemistry uses an emulsifier, these same stabilizers that are so hated, well, en masse in various anti-scientific popular sources of information, if colloidal chemistry had not learned to make things like this... systemically stable , using scientific approaches, we would not have food industry, we would not be able to store food, it would be time-consuming, we would not be able to transport it from place to place, and in fact then a lot of people would simply remain hungry, this is part of the general way of life that we have now,

this means, unfortunately, these are the prejudices that exist in this regard, which means that it is assumed that, of course, the entire food industry, it is aimed exclusively at poisoning a person, all people...

in a flask, but give a simple example, benzoin acid, it sounds terrible, terrible , to be honest, i don’t remember that there is e220 and well , the european marking, compound or 330, well, listen, yes, what do you think, when some kind of grandmother who is exclusively natural - then she feeds her grandson, and she gives him lingonberries, which means she’s completely stuffed him a little bit, because lingonberries require sugar, or cranberries, i rolled up a jar, gave my granddaughter along for the trip, it’s probably because she wants to poison it. granddaughter and get his entire fortune for yourself, in fact, this is where benzoic acid is in not a single yogurt, not in any product on the shelf in general, you will not encounter as much benzoic acid as in a small, small jar of soaked lingonberries, there’s nothing wrong with that , that’s why it doesn’t spoil, it’s precisely

because it contains this benzoic acid that it has such a shelf life storage, in fact, this applies to almost... almost all compounds that you can find in food, as for cosmetics, well, of course, chemists have a little more freedom there, but nevertheless , cosmetic products also undergo a very strict selection. many ingredients that have been anathematized, in fact by consumers, well, for example, the same parabens, in fact they do not cause such harm in the concentrations in which they are used in cosmetics, and moreover, the original one, this one, you can call it , probably the modern word is hype, about them, it was raised, in general, because of a publication made in bad faith. these studies they never were anything causes a -