in the shower cabin, it is so beautifully lined with this tile, by the way, the combination is now looking at what kind of carpet, too, all this is combined with the windows. in general, i have so many words and i am extremely grateful to you, because this unites us like this. i love so much. thank you very much svetlana ivan nikolai aleksandrovich after the rework , a new life stage begins for you, and we congratulate you on it and give you a promotional code from ozone wow, order everything for home improvement bed linen. anything. plus , we're having a super sale with up to 70% off. until the twentieth of february will be beneficial. oh, you will order everything from your office that i show you without asking anyone. and you will be happy with such a house lake with him.

herring of what brands web of mold and prorva of escherichia coli, despite the sea of ​​preservatives, the fighter, of course, will not know about it. how to distinguish a classic french-style baguette from one cooked on teachers and accelerators, this is how the very crust is formed by sellers with kefir milk butter, they were allowed to weigh buyers. how not to fall for this new trick. this is for 30 g less often, under the guise of useful quails, they sell their counterparts, meat, which accumulates toxins that answer the beam of poisoning people. wow these are me, uh, turkey meat is getting cheaper and crowded with kernels, chicken turkeys from the shelves are really grown without antibiotics and hormones. she is sick. it can be a different stressful situation. with

this kind of meat that is becoming global. everything grows and grows crooked, redrawn, logistics is also becoming more expensive russia is a price peak of one, too, beef in the twenty-second has risen in price by 20%, fortunately for the russians, there is an alternative that is not only cheaper. well, it seems to be. like turkey diseases

, turkey farms are opening all over the country and, by the way, according to vladimir putin , it is this bird that will soon stand guard over the food security of russia, and a bird will obviously be next to it. has ceased to be exotic, after all, everyone already seems to have heard that these crumbs have unique immunity, and therefore they are not treated with antibiotics at all, sales of rabbit and duck meat are growing earlier. they had to be sought out from mini farmers or hunters. a now it nests in any supermarket.

where does it come from as much as it actually costs for health, these alternatives to the usual pork and chicken are such a love for all this game. this could be a western tabloid sensation. vladimir putin gives the command to press the orange button, please. foreign media missed this event of strategic importance, the opening of the largest factory for growing turkeys, with the help of which russia, in fact, as the plant managers promise, will finally stand up and the wing and may even turn into a world leader in turkey production. the total production will be 34 million eggs per year, which will cover the needs of the russian

federation. while the us has the palm, it is quite obvious that in america the turkey is a national cultural symbol, it has been grown for 400 years in a row with it , even the presidents are trying to build a dialogue on your farm 9 million. turkeys. it's like a small country. do you want to talk? and on the russian counters, the turkey is the one that is not from household farms, but grown on a large farm on an industrial scale appeared only 12 years ago, but supply and demand took off very quickly; growth was directly colossal in 12 years at a rate of 20 percent. but what is the secret of the popularity of the turkey piece, which, in fact, is not particularly bright. yes? it’s just that the stars aligned so well, experts explain, firstly, russians

have become fed up with traditional beef, pork, chicken, and turkey, on the one hand. not eastern exotics like horsemeat, but it fits into the cultural code with another intuitively. it is clear how to cook this bird plus fiddling with bones and giblets. you don’t need all the factories where new modern turkey meat is produced here and it is cleaned and butchered and washed. and the price pleases. and although it is still twice as high as for chicken meat, it does not jump every month, since the dependence on imports is lower and marketers skillfully mask this difference. visually, it looks like the turkey is cheaper, because if we compare, uh, the cost is right here, yes, the turkey is 149, and here is the chicken. well, even with a discount it costs 198 or 271, then the turkey visually looks cheaper, but if a person takes his hands and compare what turns out to be a turkey there, 300 g . and a chicken, here, uh, 800 g, respectively, it turns out that it is almost, which is three times more expensive.

this is an elementary elementary story. yes, when we visually show people people themselves visually, but it works, while turkey, against the backdrop of endless scandals around chicken poultry farms, fluttered on the counter, also under the sauce of the most healthy meat. even the packaging with the turkey is framed with greenery, hinting at valuable vitamins. famous for its health benefits of proper nutrition adherents, do not pass by this recipe. however, biologists are ready to argue with this. turkey meat is considered more useful than chicken. however, their only difference is perhaps the amount of fat in the carcass of turkey meat, nine times less fat. but this difference is important, perhaps, only to those who follow the weight as strictly as possible. actually, both types of meat. still a little oily. yes, and fat helps

the human body to absorb vitamins, however, a rich vitamin composition. turkey. boast not maybe its sellers are recruiting for the fact that the fillet is full of antioxidants selenium yes, a lot, but in chicken, in fact , turkey pr people often chirp more often about phosphorus. however, firstly , russians do not experience a deficiency of phosphorus. after all, it is in all products, and secondly, the main competitor of chicken with phosphorus, again, is also rich. but the amino acid trypsan, which drives away depression in a turkey, is more than a whole one-tenth of a gram, as they say, about nothing. but the turkey has one more of the most important trump, they say, when growing these birds they do not use antibiotics. and in general, medical chemistry, the turkey does not tolerate antibiotics and growth hormones, not in complementary foods, nor in injections. it just refuses to eat and stops gaining weight, so all the ideas on the shelves are clean, these turkeys compare favorably with chicken.

well, this is food for mockery, assures leonid, who grows turkeys himself, and they had purulent sinusitis, which was successfully cured with a complex of strong drugs, not a single bird was injured, and so we have to constantly open the jar. with an antibiotic, we inject it into the muscle. i do once a day the first three days the loading dose, of course , using medicines in agro-complexes cost only the difference that there are so many birds that hand injections are not enough to mix pharmaceuticals into food and drink, however, there is a risk. eat turkey with an antibiotic. no , businessmen insist on turkeys and protect them from the epidemic with chicken patterns, and also, like chickens , 2 weeks before slaughter , they stop feeding them with medicines so that they can reach the final stages. at the fattening stage, no one is a flexible drug, because a is expensive on its own cost. you are not no necessary, because the bird has already grown up.

she is enough. eh, alive. she is no longer sick. it can withstand different stressful situations, so there is no need. you use antibiotics. this examination confirmed that medicinal chemistry was not found in any turkey poults not from russian counters, however. the turkeys did not have time to spread their wings properly, and on the horizon another competing wedge of ducks appeared on sale as much as if every second one began to hunt them. previously, after all , it was possible to track them down only on blowers. so correspondent yegor prilutsky armed himself so as not to miss the unexperienced. hunting on which, apparently, you don’t even have to aim too much. duck crow where are the ducks in the forest, and we are an aviary, yes, all the ducks in the stores without exception have not seen the game, alexei explains

the game, he will soon hunt the duck, because the bird is a lazy, docile and inexpensive cultivation, hunting happiness looks like this, yes, yes. here are their ducks now somewhere around 40-5 pieces. left. before the new year was 300 certainly. this is a cultural bird. she needs feed she eats a lot. uh, fatter tastes better. ducks weighing 3 1/2 kilos grow in 3 months, which is twice as slow as chickens. however, this is a plus duck is a significantly more stable bird. and in principle, the survival rate of little ducklings, well, somewhere around 99 percent . more expensive, but medicines are prescribed less often.

another question is that in a culinary recipe it’s so easy to replace chicken with duck , the chef, danila rukin, makes ducks and flights around the world and swim under water, therefore there are a lot of blood vessels in their muscles. and such meat is fibrous and tougher than the same chicken, but it's up to you. you just have to cook the duck differently, 'cause if you just take a duck leg and sacrifice in a frying pan, like a leg, you'll break your teeth, it's going to be very tough. see our consumer supervision and after advertising what i will show, it would be good for everyone to know. under the guise of useful quails, they sell their doubles, meat, which accumulates toxins, you note cases of poisoning people with these poisons. why onions soared in price is a conspiracy of speculators. in what brands of herring are web of mold and prorva of escherichia coli, of course, uh, don't know about it. how to distinguish

a classic baguette in french from that cooked on improvers and accelerators , the same crust is formed. mi seized square meters in the center of moscow there are shooters snipers reported that he works in the organization for jim's apartment. what ended the special operation to free your own apartment in your impunity and also the business model, okay? if you invest in yourself, why did none of the graduates of this fashion school reach the podium, i call my mother and say, mom, here is a modeling agency came to the audition. he says, well, like,

nothing, they took a loan from you. do not repeat the mistakes of others man. the new author's project by andrey kunitsyn is entitled today at 16:20 on ntv mask new season today at 22:20 on ntv when you have already risen is the main thing. do not stop 30 years megafon is just the beginning. thank you for being with us.

natasha , dima gave me these stupid socks to the maldives, and i'm dima, the eternal dream of millions, many prizes for a million some kind of middle ages with gifts that the whole kingdom of profitable gifts was waiting for discounts up to fifty percent powerful hair dryer scarlett for 999 rubles. in a video or eldorado , an alpha-bank credit card is free forever anywhere in russia

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it's good to be sad. but with me in roaming it is more profitable to change the circumstances in the application. in a frying pan like a leg you will break your teeth, it will be very tough, while there is a lot of fat that saves it from frost this ability to quickly accumulate fat is especially appreciated in france, for example, ducks are put on a special

fattening diet, and in general they create all the conditions for obesity . but nothing they have here, yes, the conditions are created, you hear the music, they get juicier, and, of course, this is how they get one of the main gastronomic french hits. foie gras fatty liver, buy it from messiah dart big luck quickly sorted out and booked in advance. here's one of the last gold medals will soon have nowhere to hang them. i even became. it is a pity that i tried foie gras for the first time here, the rest may seem much worse later, how do you like the aroma. it is very tasty, and the chef explains that the duck will become a permanent item of the family menu if you master the recipe for a dish called confit, which has also become a symbol of french cooking, the word confiture is formed from it,

when we act on the duck with fat, slowly-slow. here is her languishing, then all the juice will remain inside the duck, it will, as it were, cook by itself. it will be very juicy, but at the same time there will be a crispy crust, and in a saucepan, prepare duck fat, add rosemary , star anise, thyme, mustard, any spices will do , heat well, just do not boil, and then put the duck there and simmer for 5 hours at 80 °. muscles. at this temperature , soften, and the fat will not burn and will not release carcinogens. here is such a golden blush on a napkin. and let's get wet, by the way, duck fat is unexpectedly compared with olive oil and there are many unsaturated acids. all of them are good for the heart. and

it is much easier to cook quails, you can fry, cook , stew, bake, even in the oven, even on the grill. you can even wither under the summer sun. see how the sun shines. the main thing is not to buy poisonous quails , biologists warn, there have even been cases when they fry there . uh, with these poisons to me. quails from safe and beneficial organisms, however, can destroy parasites and fight diseases without drugs , rabbit meat will become record-breaking cheaper this year, because there will be six times more of it. and i’ll tell you how difficult and profitable it is to breed rabbits in the country in the second part of the investigation. don’t miss it. and for many

it seems like a real game, the growing cost of onions, which makes you shed a tear at the counter in just 30 days. the price soared by as much as 30%, which happened to be sorted out in a summary of the most important consumer news, and the fact is that in january in uzbekistan kyrgyzstan tajikistan kazakhstan every second onion was hit by abnormal frosts, onions that were stored in unheated warehouses froze and rotted in order to prevent shortages within these republics themselves, their authorities banned exports. what was used by sellers from other countries of onion suppliers in russia, egypt and china, immediately inflating the cost of their goods. so maybe it’s worth thinking about import substitution of onions. this should probably be easier. how to replace thousands of elevators, which are for the lack of imported parts. you are starting to fail in

kazan, an elevator with seven passengers fell off the ninth floor and flew down the protective mechanism, fortunately, the elevator stopped at the level of the second floor, six passengers escaped with minor injuries, however, one tenant was taken away at speed with broken legs. and the spine. a resident of krasnodar was a little more lucky - a broken elevator flew only one floor from 13. so she thinks, and then superstition on the twelfth girl. i escaped with shock, the investigator found out that the elevator needed repair in the summer, but the management company did not organize the repair, now someone will collapse from their warm place. but the administration of the hospital from the penza region, either decided not to risk the lives of patients, or saves on electricity bills, but decided to turn off the elevator altogether. because of what, even patients with fractures, like this schoolboy, had to literally crawl up the stairs. to get to the x-ray room on the fourth floor, and

the nightmarish video was already there, by the way , the governor looked, who demanded to transfer the x-ray equipment. to the first floor, or maybe in order for the elevator to be repaired, it was necessary on the fourth floor of the hospital to place the office of the governor himself. and here is another rather outrageous sight, now the most attentive buyers of milk are seeing on packs they began to write not one liter, but 1 kg. and this is not at all the same thing, many probably remember how packs of butter shrank from 200 g to 180 g, and even instead of dozens of eggs , nines appeared. so now , a new ingenious example has been revealed , some milkmen have removed the numbers indicating the volume of the package and began to write weight in its place, this dust in the eyes allows you to pour less manufacturers in places of one liter is indicated here is 1 kg. yes, this is 30 g less than one

liter. one liter contains one kilogram and 30 g of milk in this package. there are already grams of milk plus 3 g - this is the weight of the package, if we are talking about temples, if we talk in liters, then, and here 0.971 is somewhere around 972 liters. that is, it is a little less than a liter of manufacturers such an input delicately called promotional well, and indeed, you can justify not topping up. the same beer was 0.5 was 0.485 sip saved, but the prices are not raised. this trick even the term is shiring, inflation, this is the english fly to shrink. that's just the weight and volume , no one in such cases does not hide or disguise, after all, otherwise it was not given banal. well, that is a scam, and with this kilogram of milk, it's not really a scam. it's just spitting in the well.

well, that is, in clients, so you can measure apartments not by square meters, but by cubic meters they are no longer 30 in a one-room apartment, but more solidly than 90. a lot of inattentive people will be caught, but such a business will heal quite beautifully if you persuade the standard to grow, for example, reduce the number of milliliters v liters and grams in kilograms, a. and now it's time to figure out the quality of preserves and buy herring, which is actually the most elementary way to heal the body with valuable omega-3 fatty acids, otherwise , according to statistics, three-quarters of russians buy fish. just a couple of times a month. and it should. well, at least a couple of times a week, at least, stops many. well, in addition to high prices , not the desire to butcher and clean it, but herring preserves. and they are budget-friendly and you don’t need to mess with them directly from a jar to

potatoes or to a salad, the only thing difficulties, so this is the problem of choosing herring from different brands of preserves on the shelves of the sea, and here are only seven jars from different companies meridian theseus in march what brands have not been refrozen, butchered with clean hands and not embalmed in preservatives now the whole truth, exploit? the ideal proportions of herring and oil 65% to 35 is not the wish of experts on the rules of those regulations on fish at first glance, it seems that the fish can be put too soft, even less than 2/3 banks. however, only in this way will the herring be

properly buried in oil, which means it will not wind up. but in the banks of the atlantic and the ocean in march, the herring drowns too much in oil, the fish took pity, and at the factories where atlantic preserves are stamped and in march they were greedy, and the oil in the atlantic bank was underweight, 11 g, and in march as much as 32. yes, with the amount of cheating . well, maybe they didn’t let down the quality, because it’s supposed to roll a maximum of fatty juicy pieces and the middle part of the fish into preserves, where the belly and back, and the drier ones are not very fatty, and therefore less according to gost, there can be only one of five pieces of useful tails, at most, the third pieces are tasteless and have more salt and are hard, of course, the most useful and tasty part of the herring is the fillet and the middle part. and

it turned out that no one abuses tail parts, but maybe they overdo it with preservatives. yes, in pressers without them , experts in no way resemble, because, unlike canned food. such fish is not sterilized; preservatives are added to such a product. and this is benzoic acid and sorbic acid either together, if they are added in the amount in which they are allowed, they are not dangerous. 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. in the herring of which brands web of mold and prorva of escherichia coli , the consumer, of course, will not know about it. how to distinguish a classic french-style baguette from one prepared with improvers and accelerators, it just increases the shelf life. what is the secret of porous

crumb and crispy crusts , this is how that same crust is formed under the guise of useful quails, they sell their twins, meat, which accumulates toxins, you answer the ray of poisoning with this to me, and i will become cheaper before them. how many rabbits can be kept in the country? 56 kg of pure meat is obtained? jam makeev 100% natural number was fantastic you are my favorite you are zero in this we are with you. new season today ntv

nikita panfilov tomorrow at 20:00 on ntv february smartphone do not stop 30 years megafon is only start. thank you for being with us for all occasions , mom is coming to us fix price for everything low price the power of the taiga the power of the river the power of mountains, the power of the spirit,

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to the matron.rf medal. order now and receive an illuminated face medal. matrons protect yourself and your loved ones. agreed today immediately after the mask show on ntv nikita panfilov oh, this is not a maternity hospital. this is crazy. obstetrician premier joker do not understand, but that's it in medicine. tomorrow at 20:00 on ntv but maybe overdo it with preservatives? nerves without them in any way. there is no overdose of preservatives in any bank, in addition, everywhere in moderation. only now the preservatives turned out to be not enough for the herring from tesey marty to keep the ocean fresh and safe until the end of the expiration date, there are too many mold and yeast microbes splashing

in these banks. if this spoilage process, at the very beginning, the consumer, of course, will not know about the use of the product. with such microbiology, it can lead to eating disorders without violating the excellent quality of meridian lenta and baltic coast herring. look, i caught something , well, herring, but at the same time i brought you raw herring, in general, do you think, how many russians ate fresh herring, well, or frozen, well, not salty, well, i know that many of us prefer to salt it with their own hands. you can pickle the herring yourself, but it won't. not no we'll make it. why do you need so many onions? tell me, i love him, of course, but i can not master it. that's so much. well, look, first of all, you are looking in the wrong place, the fish herring, very

tender, cooks incredibly quickly, so that it is beautiful with a rich color and aroma. well, taste, but i will use the crown. and the bow. well, there is a lot of it, so as not to throw it out we will do it. jam probably, yes, let's make onion lemon jam not at all, delicious such a herring that gutted and let's cook quickly. come on, fraternally , one at a time. do it yourself, i'll cut a kilogram of onions. i won't. i'll cut off like this, well, along with the fins. we recently filmed a herring production. yu boil yes, i will throw half a tablespoon of sugar here. ah, the star anise, because i love it for such a bright anise

flavor. there is no clay, cinnamon will come out, but allspice, cinnamon will not, but black pepper, coriander, a little cloves, onion peel, but unloaded. 3 4 minutes boiled everything i rearranged here you love, if you don't feel like going to the store, and the weather dragged on for a week, honestly, i don't argue.

i remind you, as always, the zest, only yellow the white portion has less flavor and may be bitter. your eyes have not seen. yes, a friend further you yourself yes, well, throw me no problem at all. i added sugar, i mix it in the onion with a lot of my own sugar, but for jam , this is still not enough, almost to transparency. it should become very, very soft. see one more trick. it is 100% natural. the technology of making this jam allows you to carefully preserve pieces, berries and fruits. that's why it's so delicious and

i'll add it here, don't forget about this fantastic onion jam for 20 minutes. everything will be great soon. so news news when buying fish, russians are worried about the price, which is logical and stops the complexity. its cutting 81% of respondents buy fish at least once a month, but only 36 eat it weekly or more often . the main reasons for refusing to buy fish are high. the price of unwillingness to clean and butcher fish, with 96% of those surveyed very much. would like to consume fish more often, they come to the store and say we want fish. no, eat, sausages, sausage, there. yes , there are people who want to change the channel and cannot change the channel, because that the remote control lies on a table 3 meters away. it

has become necessary to watch our programs, and do not leave your comfort zone. surprisingly, for the first time in my life i will try a herring that has not been salted. and it's cooked. it's so delicious. you see, even we are making some discoveries for ourselves here, please. how much can you eat i tell me an important role in the program. bread is for you. not a toy, although

in general i don’t play around either, but only illustrate the news from france where a baguette connoisseur was recently arranged. march disagrees. the fact is that due to the wild rise in prices for electricity and flour, the baguette has risen in price by as much as a third. and it's not just bread. it is a national french treasure. yes , there really is a baguette recipe that unesco recognized as the cultural heritage of all mankind in russia, only this is the indignation of the french and the admiration of experts. culturologists are not really shared in part, of course, because a baguette in russia costs two times cheaper than in its homeland there, on average, a euro, that is, 75 rubles. and

in domestic supermarkets you can buy for 5 rub. and secondly, the empathy for the trouble of the french is less assured by food technologies, because the crunch of a french roll in russia is often. well, not at all the same from him, it turns out, now only the form and name. but the recipe is different. what is so special about it in this baguette, where to look for them and how to choose exactly the baguette they are. a bouquet of emitters and extenders of freshness. can you make your own baguette at home? the victorious crunch of the main french roll about this crunch. do you hear at last appreciated the whole world rejoices with president manuel macron

about the recognition of the parisian baguette as the value of all civilization. we have been fighting for years. for this, after all, in these few centimeters of bread, the spirit of france and our traditions and sales statistics confirm how united the french pay tribute to traditions by buying 10 billion of these long loaves a year, eating 320 pieces every second. however, not every baguette deserves such reverence, jonathan assures , alas, but for 10 years of his life in russia, although he witnessed the baguette revolution in any in the supermarket, native lanky people love everything rich, but at the same time, few russians assure a native parisian tried a baguette prepared according to the very recipe that was taken under the protection of unesco, not that, but what is so in the baguette recipe. what

makes it different from other types of white bread, and how do you know if it's a real baguette? firstly, if you cook according to traditional recipes, explains oksana, who has her own bakery in moscow , which prepares a baguette, only correctly, which in french means right need to. well, a very long time classic french baguette. this is a dough that stays in the refrigerator for 20-24 hours. that's just on the packaging of the cooking time can not be written, however. it can be determined by its composition, it takes a lot of time, because the traditional recipe involves very few ingredients that you need to mess around with only flour, water, salt and yeast in the process of splitting flour, from each molecule of glucose, yeast extracts carbon dioxide, alcohols, organic acids and a little heat. at the same time, the baguette for the time in the refrigerator gains a lot of taste, in

fact it is fermentation and the longer it is, the more taste, and the crumb is more airy, so the ingredients are mixed. and they let it brew. then the dough is kneaded again, only manually this process is called the admin panel in mix the dough. remove from it, the carbon dioxide produced by the yeast and give them an influx of new carbohydrates, and then a baguette. then in the end it will be tastier and more magnificent. and after this test, they put everything in the refrigerator at the technologist of this bakery for a day, too. strictly according to the timer dough for a baguette, which is inferior in sales to the extra carved one. here they also cook for 20. however, not hours, but minutes. although the composition of the pier is longer than just one point , water, salt, sugar, food, additive for

volume. that's just behind this fifth ingredient. in fact, there are a dozen different eshek hiding. you watch our consumer supervision and do not switch, because i again have something to surprise. how to distinguish a classic french-style baguette from one prepared with improvers and accelerators, it just increases. uh expiration date storage, what is the secret of the porous crumb and crispy crust, this is how the very crust is formed under the guise of useful quails , their counterparts are sold, the meat, which accumulates toxins, was distinguished by the rays of poisoning people. uh, these rabbit poisons will become record-breaking cheaper for me. how many rabbits can be kept in the dacha, it turns out 56 kg of pure meat sergey ursulyak and his corrector. yes, there are some tough , maybe cruel things, but it seems to me that

it is effective. after this picture , light sensations remain. evelina bledans, chicken i will have it until my old age without options. i have a child with down syndrome and her life trials. it's hard for me, but i shouldn't show it, because i'm strong because i'm funny, i'm cool. i'm naughty around me is always a luxury and a holiday and a new season of the show mask. that's how the department does not shoot a lot. once today 14:05 ntv mask new season today at 22:20 ntv and today nizoral medicinal shampoo against dandruff, itching and flaking. now with a 40% discount on ozone ultra, born to play. uncomfortable

for a month. attempts find out who you are and what you want important decisions for yourself, and maybe for the whole world, read the city. a new page every day cherkizova. imagine what we will be for dinner tonight, i cook meat from my own farms and natural spices are impossible to resist.

chirkizovo, but it tastes so good to me. you know who everyone is talking about now on this dank day all the talk is only about whose

richer richard i am or richard royal tea gifts 1999 we choose roar download the magnet app. play the game don't win cream paint for hair stylist. very tasty meatballs and stewed potatoes

i don't need technology, but the result is amazing. let technology revolve around us, and we use it and enjoy it. hayer technique inspired by the life of the coldact plus capsule contains unique granules with a gradual release of active ingredients. one coldact plus capsule every 12 hours for cold and flu symptoms every 12 hours. behind this fifth ingredient, in fact , there are a dozen different ones. ascorbic acid dyes enzymes and that's the thing

the main emulsifier e481 with it, the dough and without yeast swell in minutes , use them in order to speed up all technological processes and have time to make the mass production of van jonathan products different from real french, like fast food from haute cuisine thicker. dense as foam rubber and insipid, alas, but experts assure that any baguette mixed with accelerators will be like this, additives can simulate this, but they cannot simulate it 100% as much as just normal proper fermentation will do. but even if the dough is aged all the rules. it can be spoiled with one awkward movement, explains oksana, if

you press too hard, the carbon dioxide bubbles will come out and the crumb will be blown away. but the baguette became famous not just for airy meat, but for its combination with such an incredibly crispy crust, it turns out the correspondent was surprised. katya is quiet, thanks to a completely unexpected detail, they give a little rest to gain strength and even carefully so they cover with a blanket, or rather a special cloth , the secret of an ideal crisp against not only in the composition of the power sweet potato, on which it rests, before getting into the oven , only 100% linen is suitable. after all, it is this material that pulls me out of the dough into moisture. at the same time, it perfectly passes air and gives it

a little advice, this is how the very crust is formed. what temperature 270 do we give good steam to form a super thin crust, a very porous structure inside and so that it opens up beautifully like this a kind of chain half an hour more and the baguettes are ready. and this is what a real baguette should look like. they do not swaddle and do not lisp with baguettes at all. well, firstly, because you never need to drink several thousand of them per shift, and , secondly, the naturalness of research on traditional technologies shortens the shelf life, which contradicts the economic

model of bakeries and many stores. large bakeries deliver pastries to shops not just cities, but entire regions and often even to neighboring regions, sometimes from the oven the baguette gets to the shelf of the store for 7-8 hours. during this time, of course, it cools down and even begins to get stale, in order to avoid this , some of the loaves are baked, however, not fully ready, but by 95%, and instead of packing hot ones faster, loaves of bread are sent to the freezer by trucks and only then they are transported by special refrigerator trucks to those supermarkets and bakeries in which the bread production process only imitates their employees . the buyers who reach five percent smell the aroma of fresh pastries on the windows and see warm loaves. and they don’t even know that the pastries are just fresh out of the oven. but

in general, she has many days. you can learn about such behind the scenes and the closeness of the baguette to traditional recipes by the long composition with many improvers, accelerators of substitutes, we have uh xenolase and hemocellulose. that's right, it just increases the shelf life, and a baguette without additives remains edible for only about 10 hours. here you get this baguette, which is already 4 day lies, she is already coming. here. well, here it is already. but bread, which is prepared without additives and with unique features, in which the original taste can be found in almost every country italian ciabatta, russian rye, belarusian drying, but still it was in france that the main and national bread was expressed maximum respect, exactly 30 years ago, even adopted a special law that generally forbade baking a baguette in

large factories, therefore, in his homeland , jonathan is nostalgic for bakery products, they are purchased only in special baguettes, but it’s worth recognizing that a baguette in france is two times cheaper than in russia. perhaps the main national pride of france has some other main secret that the french zealously keep the whole nation, but it is precisely because of the high cost of a baguette in there are so many replicas in russia, which , however, are not dangerous to health, but is it worth looking for the original and paying more for it everyone decides. itself is a matter of taste, which, as i said, do not argue, if there is something to compare. and now it's time to return to theme of meat diversity on the shelves. we have already found out that turkey meat, although healthy, is promoted as a superfood. in vain , the difference between chicken and turkey is minimal , we also found out that the aunt has on the shelves.

this is no longer a game and cooks are even happy about this wild duck cannot be used, they just fly through cities feed on the garbage dumps of the farm where these birds are grown, however, when choosing a waterfowl , cooks call remember about duck pitfalls, after all, there should be red meat , if ducks are light-colored meat, which means either they were not fed properly, or the duck was sick. and of course, this is white fat. if the fat is yellow, then the duck was lying; for this reason , biologists do not advise buying wild quails, it turns out their meat can be saturated with toxins from the food that the birds ate , they hate the seeds. we have ingredients that are poisonous they accumulate in. e in the body of a bird, apparently, in fat, however, there are no migratory quails on the shelves of large stores. it has long been bred in captivity, only here is the farm quail may turn out to be poisonous if it was fed with antibiotics shortly before

it was sent for sale. yes, many farmers claim that quails have an unusually high body temperature, as much as 42 ° and bacteria with viruses die from such heat treatment. this is the cleanest bird, protected from any antibiotics. from all sorts of drunkenness. it is not clear what kind of chemistry everything is, and therefore it is well, safe, only the temperature of the chicken body, in fact, about 42 °, too, and these chickens still get sick, but because microbes, including dangerous salmonella, die at least when seventy-five, therefore, quails exactly like other poultry are treated and prevented with medicinal chemistry , veterinarians confirm for treatment. we use broad-spectrum antibiotics as well, so as not to be afraid. and to be sure that the meat is not saturated with preparations, valentina set up a farm in her country house. now vladimir vladimirovich gave. lukas that it is possible to breed

rabbits and chickens on personal plots , it is not difficult to breed rabbits even for such amateurs, as she rejoices, valentina was much more difficult to figure out whether exactly such a farm can be set up on her site; for this , she made a request to the municipality, studied the local rules for land use and development. in them you need to look for an indication of animal husbandry or poultry farming, then if you learn everything, indenting from the neighbors' fences, you can safely start chickens and rabbits. the fecundity of the latter give offspring six times a year will cover the chores. we have eight rabbits. it turns out 56 kg, pure meat. we multiply by 700 rubles. this is the price in the store for a rabbit. yes, subtract one and a half thousand by compound feed, and we get 38.000 in 7 months. we can save on meat. which we will eat all winter. in general, while hunting for something new in the store

, it’s better not to forget that you yourself are at the front sight of a marketer. but if you weed out their fiction and know the truth, then diversifying the meat menu is real. and on weekdays from monday to friday, look, the most important, bright and useful investigations of our consumer supervision program are on the air of the morning program, the best. do not miss once a great artist sergei makovetsky became the star of the new russian blockbuster. the righteous man of the outstanding director sergei ursulyuk, he looks like once upon a show , evelina bledans changed her life and is trying to change the world as a whole. it's hard for me , it's hard for me. once upon a time, philip kirkorov became

the brightest holiday of all times and peoples once upon a time once upon a time about famous people about significant events in the world of art, culture and show business. hello these days around the world , various events are held in memory of the victims of the holocaust, the day of remembrance itself on january 27th. he was chosen because it was then that the soviet troops liberated the concentration camp. auschwitz auschwitz berkinau, that in the polish town of auschwitz, 60 km from krakow, the truth is that the authorities more avoid calling the death camp auschwitz , preferring the german name. part

of the jews, among the dead were both gypsies and soviet prisoners of war, participants in the polish resistance, civilians in hungary and people of non-traditional orientation. many of them were subjected to monstrous medical experiments, burning alive the old people, the children of women, the fascists fought for the purity of the nation , a delegation from russia was not invited to the commemorative events of this year. two weeks later, on february 8, the premiere of the film sergei ursulika the righteous took place in moscow. the plot was based on the real story of red army officers nikolai kiselyov , who saved soviet jews from death by leading them out of the ghetto to the front line. after watching the film, the entire team of our program considers it the most ambitious and humanly touching story about the war filmed in recent times. i so want so that the auditorium, which will be the premiere today, remains indifferent to me. i think

to this story. if there is at least a little of some enzymes in the soul, if it is at least a little alive, then a person cannot remain indifferent to this story. but this is still a film, this is not a documentary, so i really want our premiere audience to come out after the film with some light sadness and hope for happiness. and what is your personality in that glory to you, lord, my friends. i see a lot of my friends here that you and i are alive and well and here today by example. what else do you need a film about hope? how to endure all the trials and make sure that hope does not die? well, the people in the film somehow survived, moreover, and it was much more difficult sometimes i say such words to myself. seryozha today. there are a lot of people who are much more difficult than you, so you are some kind of small misunderstanding. consider it.