is pavlova cake as easy as it seems, and what records inspire culinary specialists around the world. is it true that food on a gas stove is tastier and healthier than on an electric one? i also think that something is not too complicated, and they also put it in food and drinks. more and more sugar, nuts prolong the life in the sausage, fresh news from the world of science, food and, as always , something beautiful and original in the final of the program, the recipe of the week has found danger again. what exactly you will see very soon. always rising in troubling times vegetable gardens and dachas, which people plant not only for recreation, but also in order to grow food, though in the fall the question certainly arises. and how to store everything grown for the winter reliably, safely

and preferably useful cellars, the very ones where our favorite blanks are stored. every year they take lives, they kill in the literal sense of the word, sergey from the novgorod region recalls how his colleague. i decided to just sort out the potatoes and died, my father went downstairs, suspecting nothing. he lost consciousness. gennady went down after him to help he will be and also lost consciousness his sister called an ambulance ministry of emergencies but it was too late so it happens, for example, carbon dioxide poisoning. it is released during the rotting of beet potatoes and accumulates indoors. it has no smell or color, and with each breath it imperceptibly spreads blood throughout the body, a headache. nausea dizziness. there may be vomiting, on top

of all that. a person's face becomes hyperemic, that is, red further disruption of the brain, pulmonary edema and death, the rate of development and symptoms depends on the concentration the only chance for salvation is urgent evacuation and access to oxygen. but not everyone has time to protect themselves. experts advise not to allow excessive humidity and always lower it down first. the candle flame went out, so it's better not to risk it. in general, of course, the cellar is a convenient thing, city dwellers even swear something similar right on the balconies, equip boxes, put temperature sensors and conduct light, in some villages , due to closely located groundwater, crops are buried in piles of small depressions in ground, which are surrounded by spruce branches and hay. and recently, in the miracle of technology program, we tested

and approved plastic cellars. they do not have seams and are reinforced with stiffeners. inside there are wooden shelves, it turns out to be strong, durable and convenient , you can’t do without a cellar if there are a lot of blanks. zatonsky nativity of the mother of god monastery in the lipetsk region is fully self-sufficient all year round. it operates its own cannery and all saints have mercy on us processing is in progress everything that is grown or donated traditional cucumber and dill combination. horseradish garlic was once replaced for speed with monastic tansy perennial plants from the aster family to taste. it is bitter and somewhat reminiscent of mint, they say it turned out even better to eat pumpkin juice , chokeberry jam. workers remember

compote from zucchini with apricots. when we process carrots, we get juice juice, we immediately give it to the refectory, which is immediately used and drunk. here is the pulp. uh, add citric acid and sugar to the cake. cooking it turns out that carrot jam carrot jam is also used in the confectionery shop of our monastery, which means, well, they bake pies there. and this miraculously preserved jar of green tomato jam. he was boiled. from hopelessness , there were too many tomatoes, but it turned out so tasty that the delicacy quickly ended and everyone wondered what it was made of? they said it looked like a fig. and in the novgorod region, a welcome guest at any feast is the famous kholyn pickled cucumbers. the farmer, his farm, efforts,

bronnitsa has been located nearby for almost 30 years from the village. holynya homeland. the once famous recipe the farmer is trying to return it to its former glory , how are we doing well done. well done. good. the main thing that distinguishes these cucumbers is the crunch of the ingredients themselves dill standards. currant leaves garlic. salt prefers spring water. but the main thing, not even in this, but in how to store, then pickled cucumbers. traditionally, this was done in the river in winter, where the water temperature is constant, plus 2-3°c. the workpiece is not refrozen, but lies, as

in the refrigerator, oak barrels with pickles were lowered into the river for the whole winter, picking up with sticks so that this part would not float away on an industrial scale. ivan has not reconstructed yet, he manages with more affordable plastic containers and a cool mangar, but he plans to switch to the old technology in time. the chef of an expensive restaurant in the center of moscow, vlad piskunov, also serves a snack from the past to his guests, he salts cucumbers in a pumpkin, as the recipe has long been done in the nizhny novgorod province, and the recipe ended up in classic cookbooks of the 19th and early twentieth centuries. why do we need now in the xxi century do? well, first of all, this is a restaurant where you need to surprise people not only to feed, but you will agree to surprise exactly the effect. it is very beautiful and the pumpkin itself turns out to be very tasty salty. pumpkin. yes , salted pumpkin from a vegetable vessel. it is necessary to choose the pulp, leaving, however, the walls are rather thick

, further put the cucumbers inside and drown the brine, then close the pumpkin with its lid, place it in a barrel and also pour the brine into it earlier against spoilage, they added a decoction of oak bark, but it gave bitterness and vlad refused it under current conditions cold storage is sufficient. does the pumpkin give any special taste to give an unbiased assessment, i called an independent expert, a lover of pickles , my eight-year-old daughter maryana, so which one is larger and smaller yes, the child's child owns so maryana please try. how is he crunching now? i eat up this slice, i begin to

feel. and here is another example of harvesting summer flavors for the winter, living in france knows how to preserve fragrant herbs, of course, once made a real revolution in prolonging life and how they influence habitual recipes for health answers very soon, be

sure to wait ahead, there will be a lot of interesting things in just a couple of minutes. dessert named after anna pavlova why several countries consider it a national dish at once, this is fireworks and where they actually came up with a ballet cake, as well as the answer to a question from our viewers about the pros and cons of different plates which we are planted by manufacturers, but in the final of the program it is traditionally beautiful and the recipe of the week and continuation of the main investigation of the release will there be useful and safe blanks? why make marshmallow from spinach and how to keep deadly botulinum toxin out of jars? how to switch to proper nutrition in practice without disruption and stress? is this my recipe? learn everything step

by step in a smooth, scientifically based way, re-stated in his new book 50 healthy eating habits. order online and ask in bookstores read to not get sick not get fat and live on cope with your pet for prevention and protection. use the modern drug heroin helminths an incredible number. what different graphics that soar friends, i am fascinated by you little red riding hood. she brought me in my dreams. i dreamed. you are little red riding hood the premiere of the new original musical show avatar today at 20:10 on ntv a new season tomorrow at

22:20 on ntv odnoklassniki have updated any hobby now. it's ok you can get carried away with the garden, but escape from it the journey can eat someone else's horse wears the power of your stove, but master the new in the south odnoklassniki is tens of thousands of interests and millions of people who share my hobbies. its ok? the largest bank offers a guaranteed favorable loan rate. does it matter where you are? how many of you the post office of the bank is waiting for you in cash at only 5.5% per annum. and where are the guarantees of a colleague, the guaranteed rate is the largest bank post office bank. there are people who always want more than just life, but life with plus plus more miles

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the engine should work, such a hole, original japanese quality for your car. it doesn't matter how the rates on the stock exchanges change, we always bet on people for us, the state is not millions, but confidence. that our fsb countries believe in people when my back hurts, my new formula allows me to easily penetrate the stoke of pain and provide assistance. good morning 60 seconds. and you won't believe where the secret hideouts of philip kirkorov should make themselves some kind of island

for their personal lives. how many millions did the members of the tatu group earn on their reunion cool, shake twice. what kind of operation did yuri shatunov endure shortly before his death ? why does bari alibasov threaten vladimir? come, i always have a bottle in the refrigerator. what kind of wife is garik kharlamov looking for, look, here she is. a great option. you will not believe, today right after the show avatar on ntv again. good morning on the air live food. my name is sergey molodev and one of the most enjoyable parts of my job is to constantly follow the news, adding to my picture of the world some fresh information about the clouds that they have extracted this week.

once again proved the benefits of nuts scientists from china analyzed the data of more than 6 thousand people over 20 years old, about a thousand of them suffered from kidney disease, the rest were healthy. it turned out the use of nuts from one to six once a week reduces the risk of chronic kidney disease by 33% for people who already have problems in this area and by 37% reduces the risk of death from all causes for the healthy group. however, most can eat nuts. as much as you like, but for people with kidney disease , it is important to remember about moderation no more than six times a week, otherwise an excess of protein, potassium and phosphorus can lead to impaired kidney function, in the rest of the nut, even fried and lightly. salted are an excellent source of unsaturated fatty acids, fiber vitamins, minerals and phenols that improve

the condition of co do you think meringue is just such small things that are eaten, like cookies or decorate or something there is one dessert, where meringue forms the basis and really solos exactly like the ballerina anna pavlova in honor of which he is named. if something magnificent is said to be just a song, then here we have not the dish of the week, but a light, airy and world- famous dance. this dessert can be found all over the world, but it is especially held in high esteem in australia and new zeeland, which seems to be far from us, but it turns out that there is still something in common. australians consider this pavlova to be ridiculously serious

and include dessert among their own national dishes. here on an artificial island in the form of a palm tree. there is an australian restaurant in dubai that prides itself on its authenticity and there , somewhere near the great guru, you can certainly see pavlova on the menu. well, let's go try it, of course, for serving in a restaurant, to impress the glamorous guests of dubai, a whole work was invented already we need 18 ingredients that confectioners collect right on the table in front of the visitors. you are the sour raspberry sauce that sets off the sweetness of the dessert, then anna pavlova herself appears from egg whites and sugar under a slightly crispy and crumbling crust lurks, a soft, marshmallow-like filling, see khandelwal, which conjures over a glass table itself comes from india and this, of course, is additional emphasizes the worldwide glory

of pavlova, the legendary ballerina who conquered the world with her dying, swan, her apartment in st. petersburg has now been turned into a museum. here you can see archival photographs, try on pointe shoes and even make a wish, repeating the pavlovian ritual, write a dream on a piece of paper, show it to five mirrors and put it in a special box. on the birthday of the ballet star, every year on february 12, all messages are burned , starting the execution processes, as they say in the museum in honor of anna pavlova. what they just didn’t call was ice cream, like you or spirits. and cosmetics magazines even a dish with frog legs in france, crowds of people followed her, uh, was she actually like? well, it was about the same as it was, then outta people actually pursued her australia and new zealand where the ballerina also toured. still fighting for the right to call pavlova the national dessert in australia, they claim that

their cook bert invented the cake in 1935, introducing a new dessert to the public. he called him as airy as a ballerina. pavlova, according to another version of the dessert, back in 1926 was created by the chef of a new zealand hotel. and he treated them to the ballerina herself during her world tour. a sweet dispute between distant powers. tried to resolve historians from two countries, a new zealander. andrew halfwood and australia. annabelle utrecht. their conclusion was unexpected found that the cake itself. more than 100 years before the appearance of his recipes in printed form in new zealand, we found recipes for pavlov's cake but with a different name throughout europe, north america and even in russia, the very first dessert with the name of a russian ballerina, according to researchers, appeared in 1911 in the usa it was called pavlova's strawberry. it was a frozen berry delicacy. not at all

like the modern meringue cake that even inspires world records today. so in 2005, students at the eastern institute of technology in new zealand made a 50 m² dessert. he was named in kong, by analogy with king kong in 2018, their record was broken by a norwegian chef, he is from three cakes with an area of ​​​​85 m² in an australian restaurant in dubai, of course, not so huge although sometimes he cooks it for a company of ten people, but certainly no less effective. it costs almost 1,000 rubles. with our money. with manga and lemon, in addition to the traditional chantilly cream of whipped cream of berries and meringue, unusual ingredients are added here - passion fruit, dried oranges, caramel popcorn and marshmallows with you. like slide. it turns out that

you took the form of the traditional anna pavlova as a basis and filled it with the tastes familiar to australians. yes more precisely, you can’t say another exotic mango , but in the finale, a cold sorbet for freshness. amazing very tasty recipe and surprisingly, how even decades later, anna pavlova continues to be the ambassador of russian beauty in the world, telling people in different countries that russia let her go in australian fantasies, maybe there are more than half a million variations of dessert in the world like this in one of the

st. petersburg restaurants they cook pavlova based on blackcurrant mousse and decorated with a figurine of a ballerina measuring, and a french confectioner, director gel, created a cake based on yoghurt mousse with slime, a porcelain copy of the dish, even shown at an exhibition of modern art, dedicated to immortality, culture, however, a sober medical look. nutritionists are encouraged to save this dish. they say that the main danger of an airy dessert lies precisely in its imaginary lightness. if we are talking about without in the composition of some kind of dessert, then adding to the simple carbohydrates contained without also fat will definitely be something with e, salty. despite the fact that it can be a cake, the so-called point of bliss of the combination of simple carbohydrates is created and fats and salts of these in percentage acts on the brain, like a drug, a person cannot stop and eats more than he would like, so that it does

at least less harm, some come up with lighter versions of the recipe, for example, blogger sasha serov replaces sugar with a sweetener, and cream with ricotte cheese. so insignificant, there is still a difference in taste. but it is also just as sweet and tasty, that is, at the same time it is not very inclined, that is, in the usual pavel, in my opinion, i looked at about 300 calories 350, then in our pauline 167 calories. but the culinary blogger alexander budanov nicoloi is scared of the complexity of cooking, so she makes a lazy version of mixing whipped cream with store-bought meringue and decorating with berries and mint is quick and also delicious. but what are the best options from bloggers and the classic cake from the restaurant will try at our request, the real ballerina ekaterina chernykh , by the way, a fan of this delicacy, let's start with a diet option. of course, we did not begin to tell in advance where that cream is right. here it is felt

that it has a fatty taste of cow's milk. it is present directly brightly very pronounced ekaterina did not feel the difference between pavlova's low-calorie and traditional record sweeteners work well. the second was the dessert from the meringue restaurant, which seemed harsh to the ballerina, but the cream came to her taste. how about a lazy pavlova in a hurry? well, he's a little squishy. bezay directly sticks to the teeth, the cream is very much the same here, well, quite oily, like here. that is , you still have to pay with taste for speed. well, the last of modern culinary specialists continues to inspire ballet, for example, yulia ivanova’s candidate named her cake in honor of the current prima of the mariinsky theater diana vishneva. it is made in the

form of a jewelry box made of cranberry -flavored white chocolate. yoghurt and cranberry spheres with boiled condensed milk fillings. berries still fresh cranberries in powdered sugar i can confidently eat so proud to say that it really is diana's favorite dessert and we have prepared it for her many times for her family holidays. and to order, of course, ballerinas, like no one else, know that sweets harm the figure, but it's a secret. it’s just that our heroine ekaterina chernykh, of course, tries not to eat this every day and only occasionally indulges herself with tasty, light-looking, but fatty in composition pavlova is correct, the less often the meetings with the dangerous, the brighter and safer they are. on live food, i'm

sergey malozemov, see below. how much salt and sugar are in homemade preparations and what is unusual you can roll it up in a jar, we need stockings, as well as an answer to a question from our viewers about which stove makes food better news about the dangers of sugar and its substitutes and the recipe of the week everything will become. it is clear from the video that is only one minute long. how to watch the releases of live food and the miracle of technology on the internet is easy on the website ntv.ru section of the program, and you can also receive the latest and most interesting news about useful products, unusual discoveries and scientific sensations. all this is on the pages of sergey molodyov. in telegram yandex zen vkontakte and odnoklassniki there are also drawings of books and short videos of id and technology are posted several times a week especially for those who love entertaining science

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well flew captain. and yandex has a complex effect penetrating into the focus of inflammation and helping to relieve pain and reduce swelling aertal cream pain under control super prize from 100 million rubles. from the national lottery. everyone has it of us have favorite music and the stars also in this music represent personal playlists of musicians. how similar is your taste to what klava listens to