and there is a joke in russia that will definitely not reach the europeans. you would have gone cross. take off, or put on underpants, but kefirs from which of these brands a cow from korenovka mu russian every day alexandrov tasted it nostalgia should be thrown out of russian stores for poor quality too, and also for microbes and antibiotics in the composition. gost allows you to prepare kefir from just four ingredients of milk, cream of water and special kefir fungi, and all any other additives, they do n’t even hint, but shout that the drink fake, and the cheapest and most unpretentious way to make the cost of a sour-milk hit less is the same mix with palm fat. yes, it has risen in price as much as one and a half times this spring, and due to the shortage of russian and ukrainian sunflower

oil, the demand for palm oil is simply crazy . and recently they found tyazhin and the main product was mixed with a surrogate. i talked about this similarity. in general , palm fat was the first thing they looked for in kefir. and vegetable cheapeners did not surface in any kefir . yes, indeed, all seven samples of kefir are exactly kefir a dairy product, and not a milk-containing one . and what kind of milk went to kefir expensive fatter or cheaper, but thinner? this is our consumer supervision program, which proves that our life can be long and comfortable, safe and it is not at all necessary to overpay for it, do not switch after advertising will. what brands of kefir are fermented from milk with antibiotics and even

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antibiotics, the content of antibiotics of the tetracycline group exceeds the established hygienic standards. in a pack b. yu alexandra in another dangerous mold surprise as much as 10 times the norm. this means that not very clean hands were of the utihologist who introduced leaven or dirty equipment or tarara, this product is unsafe to eat, and for children and the elderly, because it can lead to serious disorders of the gastrointestinal tract. at in general, i can definitely advise russian kefirs every day and nostalgia kefirs from mu and tasted will not be poisoned. however, they are not very, honestly made, and it would be good to remove all research from the shelves. the wife is documented, and the producer i remind you that

become the winner of the rubric. you can only be honest, doing your job and cherishing customers just as our consumer control team values ​​the trust of viewers. here, finally, we know which kefir to take, and which one is not worth it? let's do something let's cook, especially since you took up the meat. and i understand that this is a harbinger of the may weekend. well look now i will disappoint you. i took up poultry, poultry meat, and in many standards, in my opinion, even meat with semi-finished meat products, semi-finished poultry products have completely different temperature regimes, but for the dish that i will cook today. uh, just what it will be made of a bird. this is rather a plus because we will do it quickly. uh, delicious quick greek pita with souvlaki skewers. what's the point look at what large pieces, and i cut with

children's children's very convenient to quickly ride and quickly cook and quickly marinate on a nut fries is a challenge. i don't need to clean. what do you mean, i washed it on purpose? no need to clean it, the most delicious and healthy wash off. uh, now you're going to cut. cut. so yes, yes, that's great. and i will use kefir, which you brought so nobly, and i will make a barbecue marinade based on it and add olive oil. where without it? naturally i will add salt and kefir while we prepare the rest of the ingredients. for now, i'll prepare the oil for deep-frying, because hmm, no matter how strange it may sound , the greeks like to add potatoes and french fries to this pita.

check if the cooking oil is ready? do not throw everything in batches. i'll make a lovely greek sauce now. and it is also based on a natural fermented milk product. i took mixed dill dill. of course, you can take parsley, well, any greens, but i took only dill. i took a little cucumber, cut it finely for freshness. i 'll add a little more lemon juice, add mix yogurt. i forgot with garlic, as always, grind it with salt. now today there is such a mood, in short, it’s not easier to wash off, you win back. yeah, well, you know, they're vegetables

to endure, then we'll try pepper for salt, and if everything is fine, then the sauce is ready. now we are making a blank for the filling for pita, freeing the tomato from the skins. and what else do you need to cut the onion into thin thin thin feathers, we can sprinkle it with wine vinegar or you can just sprinkle a little sugar, and let it lie down will become even sweeter. i filled it with a spoonful of sugar, sighed and left it for a few minutes, and i will do the most important thing, open the oven, which is heated to a temperature of 200 20 °. in grill and convection mode, convection is the fan. yes, i ’ll leave the grate under it, i’ll put a baking sheet so that the juice and fat that will drip won’t

stain the kebab, you put the kebabs on both sides of the oven for literally five minutes, i’ll fry, what else will need to be done is greens, without which the greeks, probably too. ain't ain't seen existence they do not think of oregano as their own. finally, in these stocks of spices that lie untouched in the kitchen when people buy in sets of spices, you know? it’s clear where the black pepper goes, immediately the bay leaf, and oregano, these here, they all lie there for years, not well, listen, the greek salad is definitely competitive. ai-ai-ai-ai, let's quickly not hot they are beautiful. please note that, of course, fat drains onto a paper towel that absorbs it, that is, everything is not

as harmful as therefore, if you want to lose weight sleep on a paper towel. so pita, and what are we doing with them? we fry with heat, look, you can use only one sauce in this dish, the same one, but if you want to make your dish even tastier, i recommend using ketchup. well , if you want to make your dish even tastier, then i recommend using ketchup. makeev barbecue it is ideal not only for shish kebab, but in general for any dish cooked on fire. now push it in here. all you want. turned out fantastic, can't wait

try. let's finish filming as soon as possible. if, having heard the phrase silicone molds, you imagine a fashion model from adult magazines, then obviously you spend a little time in the culinary kitchen; these words, of course, you see bright and very convenient baking molds, in which, after all, not only pies and muffins can be baked perfectly and not omelette casseroles burn in them and here is the meat under the most elegant fur coat and wash such silicone utensils, elementary in general, refrain from their regular use can only rumors that silicone. emits toxic chemicals that soak through

the dish, and after all, the controllers confirm that, unlike glass ceramic plastic dishes, the seller is not obliged to receive a safety certificate for silicone molds in a 600-page government decree about them . so is it true to cook in this bright and comfortable dish? it is dangerous right now the results of the first examination in russia of the most popular kitchen props. sprinkle chopped apples cinnamon, nutmeg and orange zest , beat whites with sugar, and add yolks with natural vanilla. wheat flour, mix everything for charlotte of the champion of russia and europe in

confectionery art. ready to heat the oven to 180 and send the dough to bake for 40 minutes in a silicone mold. their appearance not only greatly simplified cooking, alexander admits, but also greatly untied her hands as a confectioner. i use a silicone mold first and foremost when i'm making some silicone-free compositions. i don't get around. silicone molds can withstand not only strong heat, but they remain plastic, and in a deep minus , alexander sends caramel to freeze in them for half an hour. as a result, from a silicone mold. you can get beautiful berries like this, this is our raspberry, this is our blackberry. we got a bunny. ra and crack in a couple of weeks, he bakes so much, so he often buys more forms and, of course, more often

encounters marriage. well, here's the silicone mold for you no, well, it must be returned to its place, if high-quality silicone dishes can remain a piece of silicone even it was. yes, and products, when after baking it smells like rubber. here she is in culinary molds, hotly discussing rumors about the dangers of using silicone molds and sharing their sad experience, not the most pleasant smell of rubber. here, look what silicone is called. now i'm throwing it all out. yes, all such forms must be made of special food grade silicone, which is supposed to be safe, but it turns out in stores. and the truth may appear spatulas, cupcakes, brushes, potholders from industrial silicone, the line between them is thin. the purchase from a fake is huge, you look at our consumer supervision and

do not switch, because again i have something to surprise. how to identify a non-food silicone baking dish. what kind of poison in silicone dishes was found in the laboratory, the excess was four times the counters are littered with fake seeds, pacifiers from which weeds grow. what productivity-exploding discoveries are agro-giants hiding from ordinary gardeners? jam maheib 100% natural why do you need so many cards if there is one halva with an installment plan for 10 months and flask with cashback up to 6 percent everything i need from different cards is in halva only one card for the whole secret action video. how

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a huge fake. silicone was invented in the usa in the middle of the last century in terms of consistency, it was well, like mayonnaise and was used as part of technical oils, sealants and lubricants during the second world war, silicone became a hit in the production of cars, aircraft and rockets, well tolerated extreme loads. but spatulas and pie molds appeared on the shelves only in the late eighties, when it was possible to synthesize silicone rubber, transparent, soft, pliable, and most importantly, it did not emit substances toxic to humans. and although it was possible to mold anything from it, like from plasticine, however, to fix it in this form. it was impossible until a special activator was invented, an additive with which silicone hardens. rather, they opened a whole bunch and not everyone turned out to take a person safe, therefore, such silicone molds for ice baking are seemingly identical in appearance to the touch. in fact,

they can differ greatly in composition and health effects. this is the form. it is not made of 100% silicone; here, in addition to silicone, there are all kinds of fillers, and here are eight silicone forms from russian supermarkets already in the laboratory , the one that let alexander down is also being tested for toxicity tests migration e, the amount of chemicals, such as from aldehyde to formaldehyde phenol benzene methyl ethyl alcohols. at this plant near moscow, it guarantees that the silicone molds come out of their conveyors completely safe, so the director of the plant personally monitors the manufacturing process, the mold for the future biscuit maker. but these transparent briquettes in a blue wrapper are the basis for silicone molds. the same silicone

rubber. this is the basis for making it soft enough. and here are the same hardener activators, the director collected two buckets. in one more expensive food with a speaking name, platinum contains true, precious metals. and he completely evaporates from the mold after baking it has no taste no smell, and this one, although one to one, is half the price, because it stinks a lot and can release toxic substances, therefore it is suitable only for plumbing pipes, for example, there are unused creatures and just now it's the unused substance it's the cause of m-m likely harm to human health. because, for example, if we are talking about baking forms, this substance begins to come to the surface and evaporate in the form of smoke and always on

food is a very caustic substance and is dangerous to determine by eye. what kind of activator was added to the silicone mold before its purchase and culinary tests. it is impossible to recognize experts in food and non-food forms. the same softness, ductility and color saturation, by the way, food dyes should also be added to the culinary form. and after staining, the silicone is thoroughly kneaded , wrapped again in cling film so that nothing extra sticks and sent to the cutting table in correspondent forms. regina balabay cooks regularly. and here are the forms for the first time and it seems like a special desire. this will not repeat the workpiece, to be honest, it’s more like plasticine, though we won’t sculpt anything in order to make a baking dish, the silicone needs to be divided into two parts. and put in a special hot press here at 120° the product

is formed. the form is ready hot, well, such heat treatment is not enough to make the form more plastic, more resistant to damage and all harmful substances. they escaped from it. in total , it is calcined for 4 hours in an oven at temperature of 200 degrees. well, now they are ready to go shopping. and in the laboratory, ready to announce the results of the examination, 8 out of 9 forms turned out to be safe. however, this one from the stanley trading house was rejected when heated. it releases toxic methyl alcohol. excess four times methyl alcohol. potentially dangerous

to human health, the insidiousness of such poisoning is that its symptoms do not immediately manifest toxic substances.