this means that a product with these two words on the package must strictly comply with the standard, no matter how annoying the butchers who want to put tender and healthy veal instead of more expensive. yes, even if not cheap, but still not so much beef. and this, by the way, they can do with complete impunity because the dna of beef and veal is no different. this means that it is impossible to determine the mukhlyosh yet. but you can find out other more important information, for example, is there cheap pork or chicken skin in veal sausage and how clean was the factory? in ordinary stores we bought four veal sausages. outskirts of rublevsky velcom klinsky, together with the expert center of the union of consumers of the federal control service, we chose an independent laboratory, in which we

found out what kind of sausage was cooked with the road and delicious veal, and which one was mixed with ground pork skins and cartilage? such a taste will please you only if its shortcomings are masked by improvers, but as part of a hodgepodge, for example, dye and flavor enhancers will dissolve in a moment. and it's one of the best meals ever. sausage to stop, i need onion carrots, any meat delicacies that have been at home for 3 years are suitable, pork brisket, some other sausage is incomprehensible, but obviously also tasty. and we cut it all into a thin block, by the way, so that the cutting board does not slip on the table and the risk of cutting yourself is less experienced and it's time to use a very simple trick that you made a wet napkin. well, listen, now she'll get wet all over and what, and better, better, a paper sucker. yes, yes, a wet paper napkin,

a towel, be sure to put it under the board and everything, remember, the integrity of your fingers depends on this, their number. and here you add up all this wonderful meat astronomy, then here we don’t forget the sausage. i don’t know, but with your permission, i’ll now lightly start frying vegetables along with tomato paste in a tomato paste pan . the chef advises to add some sugar to reduce the risk of burning. after all , there is a lot of acid in tomatoes and tomato paste here. ok add a spoon. ketchup. he will give, just like that, but an excellent tasty acid. vinegarity. look, you are the best people the pride of the nation, the way we do it without broth. i send here. uh, it reminds me of stewed vegetables. it was pickles, onions, tomatoes, carrots. this is a wonderful

meat set to send olives with lemon slices to a hodgepodge. boil for 20 minutes and do not forget that the sausage - this is only for adults, firstly, the abundance of seasonings and additives that can not always be identified, because the compositions can not always be trusted, and this can provoke an allergic reaction, with which there are fewer components topic, we more guarantee that the product for the child will be safe, and the meat itself. here is a pure piece of meat, in general there are people who are allergic to meat, of course, for example, if a person has. well, most often you understand this manifests itself in childhood, an allergy to cow's milk protein, respectively, it can also have a cross-allergic reaction, because the amino acid sequences in this very allergen they are identical, in milk, in veal meat

, please analyze me for doctor's raw meat raw-smoked amateur barbecue, please, be sure. and the hodgepodge is ready, if there is no sausage, then how can you replace the icon with a hodgepodge? well, why, that is, you can make us sleepy broth, you can make it with chicken broth, you can make it late, you can make fish buzz in general very tasty cucumbers, generally just a bomb, and the results of testing four veal sausages are already ready in the laboratory. first first. experts have studied whether the real composition of meat snacks corresponds to the one prescribed for guests, because the law protects the recipe for a classic soviet delicacy from distortion and amateur performance. i am oleg

solntsev and this is our consumer supervision program designed to prove that our life can be long and comfortable, safe and it is not at all necessary to overpay for it. don't miss after advertising. what farms have mixed pork skins into veal sausage and unidentified meat can be used as a stabilizer in order to mask the quality of raw materials. what diagnoses does mineral water really help with? what about when it's useless? this is an obvious introduction to misleading, how to identify fake mineral water such water was carbonated by itself even at room temperature. how much are the ingredients for one without palm oil and lard? how to cook it at home will be cheaper somewhere in half. the marinade makes the grilled dish tastier. he is the best pilot of the regiment, he flies in any weather, and this is the partizan pilot god intelligence laid down that

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and in the sausage from the first line, a component was found, about which there is not a word in the state standard. this is pig skin. skin price. can be used as a protein stabilizer, and sometimes manufacturers add this is a component of the products. and in order to give the product a better consistency, reduce the moisture content. well, it is possible to disguise the quality of raw materials, and the sausage from the second and third lines. another animal squirrel got in. whose exactly to recognize in the laboratory could not so additive was chemically purified theoretically. it can even be ground worm powder , which i talked about in one of the previous programs. but, most likely, no exotic. here no, banal penny mechanically deboned meat.

it's still cheaper. another important indicator of the quality and taste of veal sausages, which is also regulated by the guest, is the ratio of fat and protein , the fat content should be no more than 25%, and the protein content should not be less than 12%, and it turned out that in sausages from the first to the third line of protein is less than expected , that is, the meat for these sausages. regretted. but with fat producers of veal, from the second line. they overdid it as much as 10% more than the allowable ceiling, respect the correct proportions. only in the production of sausage number four. in my opinion, but the most important check, of course, is for dangerous microbes and bacteria in the sausage from the rublevsky brand are simply teeming, exceeding, monstrous as much as 30 times. this could be due to

the fact that initially the sanitary sanitary regime was poorly observed at the production site. and also ah-ah affected such intensive growth and wrong conditions, transportation and storage and conditions of sale in this product, so that it does not happen there, but it is dangerous to eat. as a result, experts they recommend to the table, without any reservations, only veal sausage from the klinsky brand, all studies are documented, and detailed expert reports can be studied on the website of the federal control service. well, now, from the popular snack to the famous eskimo dessert, the product with the same name, by the way, abruptly disappeared from the shelves in the united states , dangerous preservatives or bacteria were not found. it's just that in the west, only 100 years after the invention of the eskimo, they decided that its name sounds

very politically incorrect, they say, the eskimo is salties they can get offended and go smash the windows. why are they worse than black people? in general, just in case, eskimo decided to rename. now it's just chocolate ice cream. and god forbid to say that in the dark, but of course, there you can step on a slippery slope, if such an initiative was born in russia, then you would have to rename both the loin and the turkey and the grinder, and turku, fortunately, the russian eskimos have already stated that the word eskimo is not theirs offends. although, honestly, as for me to be offended, they quite had the right to themselves, given that my checks found that instead of milk fat and valuable. cocoa butter confectioners

sometimes put in cheaper vegetable fats to lure the sweet tooth with a more pleasant price, so it is very important to know. what price bar can’t they melt the price of a delicacy on a stick if it was made from real milk and chocolate, how else to falsify an eskimo so that when you look at the buyer’s price tag it doesn’t run chill on the skin , we look at the whole truth, but the main summer dessert. singer prokhor chaliapin admits that he doesn’t tolerates milk, cottage cheese, sour cream, kefir and other dairy products; in childhood, they overfed outside of his black list, just ice cream. i remember being small. like this, he was like this to me. well, how is it a tray, yes, i looked there with a saleswoman, she opened these boxes of ice cream. and now there was either vanilla or chocolate, and

, unfortunately, i can’t find an incentive for such ice cream anywhere. yes, there are more ice cream on the shelves, and it really, not always of good quality recognizes the chief technologist of the union of ice cream makers of russia however, if you know how to choose, study the label and know how ice cream is made, then it is not difficult to enjoy good ice cream. it’s just that the very first ice cream was in our country, and it was developed in 41 years. it was the strictest government in the world for ice cream. now we have it better than it was in soviet times. what are you? but is it possible to distinguish good ice cream from a surrogate by price? and in general, how much does the ingredients for one eskimo cost for large producers, i bet 50 rubles. bid accepted do yours and you. the first component of eskimo milk, the fatter it is, the brighter the taste, according to conscience , you need to take milk with a fat content of 3.2%, and for an 80 g

portion of eskimo it goes away. only 14 g. this is just like meat in a sausage. you look, there is no milk at all, surprisingly, however, milk in a serving of ice cream is only 56 kopecks. and in summer. this price is usually even less milk - this is our product, which depends on the season in winter, the price for it usually always grows and it always happens to be less, but only from milk alone ice cream will not come out watery and tasteless, so the bases of eskimo are cream; milk fat from them gives softness and plasticity. we have it, but it is formed at the expense. e fat balls, which we add in large quantities from cream, cost cream almost nine rubles per serving, and some manufacturers consider this a lot. there is something to save on, so cream is willingly replaced with cheaper vegetable fats, coconut sunflower or palm oil

, products with milk fat are three times more expensive than products with a milk fat substitute to hide such a substitution, manufacturers by law do not have the right. my girlfriend is over 60. sorry, they can’t always make out these inscriptions, even if it’s written somewhere, yes, it will cover itself with flowers. this is so that all people of any age can see, but this front part of the package. after all, whether there are girlfriends there or not, special shelves are allocated for products that contain only milk fats, milk powder is added. just a couple of grams for some 70 kopecks. therefore, manufacturers do not chemically deal with it. what can not be said about one more dairy ingredient of condensed milk for one portion of it as much as 60 rubles, therefore it is replaced, although experts no longer recognize vegetable fats. fat is added to condensed milk, and not the one that is so borsch with garlic, but the one that is not on sale, because it

envelops the internal organs, its nutritional value is low, so it is much cheaper than even palm oil. but it is much more difficult to identify in the laboratory. such substitutions reduce to zero the benefits and pleasures of a serving of ice cream is a large amount of tryptophan, and which contribute to the production of the pleasure hormone sirtanin. in general, like condensed milk, a concentrated signal on a bicycle. it remains to add vanillin for a spicy taste for nine kopecks. yes, yes, natural vanilla costs so little in terms of one of the movies, however, they manage to replace it with even cheaper flavors. and then there's the sugar in the ice cream. it should be at least 14% serving of white sand. on one of the cinemas it costs 16 kopecks. and now all these components need to be mixed. that's just here and fat and water, which can only be combined with each other

by emulsifiers. one of the most expensive gelatins, which was added to soviet ice cream. it is also one of the most expensive ingredients. it turns out that it costs 2,500 rubles. per kilo. we added 0.4 and therefore, e, it makes such a significant contribution to the cost of ice cream, we get it, and we have to spend a whole ruble on this prokhor gelatin and robbery. why do such prices fight, alas, at home or in the studio it is impossible to completely repeat the processes that take place in ice cream factories. the technology of factory ice cream requires the participation of special bulky and powerful equipment. first, milk is pasteurized at the cold storage facility and butter is melted. then all the ingredients of the future ice cream are dissolved in hot water. but then the complex process of homogenization very large drops of milk fat in a special apparatus is crushed into

more even smaller balls, and then the whole this mass under enormous pressure practically through a tiny hole, becoming as homogeneous as possible and ceasing to exfoliate, the fat is distributed throughout the volume, then this thick mixture is heated to kill possible microbes and finally cooled at the same time it is strongly whipped. in the future ice cream, ice crystals begin to form, and it is saturated with air bubbles, acquiring airiness, the ice cream is molded. it goes to the freezer for an hour and immediately after it is dipped in hot water. frosting, which is the moment. us ice cream freezes ready for packaging. and by the way, this is the ice cream that is sold in shopping centers or in cafes, which are collected from these trays. they are made using a different technology, simpler. you are watching our

consumer supervision, do not switch, because we, as always, have something to open your eyes to. how much does the ingredients for one eskimo without palm oil and pork fat cost, but it will be cheaper somewhere in half. is there a difference between mineral water for 150 rubles. and for 10 how to identify fake mineral water such water naturally carbonated, even at room temperature. we are all hooked on avito, just a lifesaver, you can buy and sell anything, find a jack of all trades and even a job. by the way, avito has been with us for 15 years. last week, the fantastic superfinal of your illusions died down. let's remember

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trays are made using a different technology simpler. this was explained to me by the owner, the oldest time of gelateria. this is the name of the cafe where they make and sell sweet ice desserts, an exclusive the opportunity to become, for a very short time, the employees of the best ice cream parlor in the world, the owner of the cafe lists those few lucky ones whom he also allowed to host in his kitchen. it 's dustin hoffman. and it's actually a lot easier to peel bananas and add antioxidants. you wouldn't eat ice cream that turned black from oxidized bananas. yes? that's what this glass of orange juice is for, and after the juice, 2 kg of sugar dive into the container, a couple of liters of milk, and that's it. we finished what the same will be for the secret recipe.