Breaking
FoodNerdy Recipes Management System
Tag

slow

Browsing
health

Pedaling Fast or Slow – Which is Better When Cycling?

Among cyclists, there is both the fast and the slow pedal camp. Both are of course convinced that their driving style is better. But which variant is really more economical and healthier?

In cycling, for a long time it was the duel between Jan Ullrich and Lance Armstrong: while Ullrich pedaled more “thump”, Lance Armstrong pedaled at a faster rate and sometimes eluded Ullrich with a quick start on the mountain stages of the Tour de France.

But how is it on a comfortable city bike or Dutch bike: is fast pedaling the trump card here? Because pedaling more slowly and therefore in a higher gear definitely looks more casual than kicking.

Achim Schmidt from the German Sport University in Cologne advocates a high pedaling frequency. “When cycling, it’s important to pedal continuously instead of letting yourself roll all the time,” said Schmidt in an interview with the Hamburger Morgenpost. A high cadence in an easier gear not only has a better training effect but also protects the joints.

Professional cyclists often cycle at a high cadence of up to 100 revolutions per minute, while untrained cyclists often only do 50 revolutions. However, this not only impedes the optimal blood flow in the leg but also puts more strain on tendons and joints than necessary. Even amateur cyclists should pedal at a frequency of at least 70 revolutions per minute. The cardiovascular system is also positively influenced by the high pedaling frequency.

The easiest way to measure the cadence is with a bike computer that has a crank sensor.

Adjust the bike correctly

In order to achieve a higher cadence, the saddle must not be set too high. First, having to stretch your legs too much isn’t comfortable, and second, over-stretching puts stress on your muscles and joints.

You can easily determine the correct saddle height: Sit on your bike and place your heel on the lower vertical pedal crank. The saddle is at the right height when the heel with the leg pushed through is just touching the pedal.

Cycling makes you fit and happy

Regardless of whether you want to adapt your riding style or continue to be one of the slow movers: Cycling is good for your body and your mind. Just cycling a quarter of an hour to work is enough to prevent cardiovascular diseases.

Even now, when the days are getting shorter, try to cycle as much as possible: because the daylight that your body absorbs while cycling is good for the psyche and can help to escape the winter blues.

Keep Reading
By
Lifestyle

Make Slow Computers Faster

If Windows is getting slower and slower, it may be busy swapping to the slower hard drive because the PC doesn’t have enough fast RAM. Windows stores everything that no longer fits in the fast main memory on the hard drive.

Uninstall old programs

To eliminate the slowness of Windows in such a case, it helps to increase the storage capacity again. For this purpose, you should first clear up the memory and check whether programs are installed that you no longer need and that can actually be uninstalled.

To do this, click on Start, then on Control Panel, and look at the installed programs under Programs/Software. If you consistently rid yourself of the programs you don’t need, you’ve already gained new memory.

Disk defragmentation

Defragmenting the hard drive by rearranging and sorting the data also helps. This also helps that working with Windows – and thus swapping out the main memory – is accelerated again.

Buy new memory

You should only think about buying new RAM if this clean-up doesn’t help. For this purpose, it is advisable to have the RAM installed in the computer directly by the dealer, since there are many types of memory components and these must fit the respective computer.

Keep Reading
By
Food

Slow Food: Good Reasons For Conscious Enjoyment

Slow food – the opposite of fast food – stands for the conscious enjoyment of food. The movement wants to promote a vibrant and sustainable culture of food.

Slow Food as a movement

In 1986, Carlo Petrini founded an association in Bra, northern Italy, which promotes a culture of culinary delights and a “moderate pace of life”. One of the triggers for this was the opening of a McDonalds branch on a baroque free bridge.

Three years later, in 1989, the international association Slow Food was founded and another three years later, in 1992 Slow Food Deutschland e.V. The mission is based on this philosophy:

“Three times a day, at every meal, we make decisions with far-reaching consequences. Our food is inextricably linked to politics, economy, society, culture, knowledge, agriculture, health and the environment”.

The central principles that apply to foods with a Slow Food character are derived from this: “buono, pulito e giusto” – good, clean and fair.

4 good reasons for Slow Food

1. Enjoy food

Enjoyment is the top priority at Slow Food: everyone should have a right to it. It’s about curbing blind consumption and creating awareness of the products that end up on our plates.

At the same time, this is a rejection of the to-go culture, which not only has little to do with enjoyment, but also produces vast amounts of unnecessary waste. When we are able to actively enjoy food, we also learn to appreciate its value. One of the central theses of Slow Food: “The shared meal is the basis of human coexistence”.

2. Health

Not only our mind is happy about conscious nutrition, but also the body. Food should be nutritious and healthy. Finished products and fast food often contain a lot of additives such as preservatives and flavor enhancers. The substances can be harmful to health, especially in large quantities. If you cook fresh yourself, you can do without such artificial ingredients – and get better quality and healthier meals.

3. Sustainability

The aim of Slow Food is to shape human nutrition in such a way that it can continue to exist in the future. A sustainable supply respects people, animals and nature.

4. Common Good

Social inequality is also a consequence of the consumption-oriented food system. Justice can only exist if everyone involved along the production chain works under fair conditions. In our current economic system, workers are systematically exploited for food production, especially in countries of the Global South, but also in Europe.

To change that, the Slow Food association founded the Terra Madre network. The network represents food producers worldwide who offer an alternative to industrial agriculture.

Food is political

Nutrition is an issue that affects everyone around the world. Without being fundamentalist, the Slow Food movement offers an alternative to unbridled consumption. Through enjoyment and awareness of our diet, we can create alternatives that not only benefit ourselves, but also the environment and community.

Keep Reading
By
Cooking Tips

Slow Coffee Movement

Fast food was yesterday. Instead, a counter-movement is formed: the Slow Food Movement. A likeable offshoot is the Slow Coffee movement, which focuses on good coffee and how to prepare it.

What distinguishes a typical slow coffee?

A typical slow coffee is prepared slowly – and that should come as no surprise to anyone. But of course that alone is not enough. The followers of the Slow Coffee movement really celebrate making coffee. In the meantime, there is also the right tool: carafes, jugs, kettles and even special cups. However, an essential accessory is the attitude of the brewer. Because slow coffee is about giving yourself a lot of time and also consciously perceiving it. With this more conscious view of things, when it is finally ready, the coffee should also be enjoyed. Slow Coffee is more than just coffee, it’s a way of life. Sustainable agriculture and fair production methods are also part of the Slow Coffee Movement. So that sounds like a good thing to look into.

What is the trend?

As already indicated, the Slow Coffee movement is part of the Slow Food Movement. And this isn’t just about food, it’s actually about a better world. The focus is on the production method of the food, so attention is paid to regional cultivation and ecological agriculture. A separate network has now been created for this purpose, which takes care of the exchange and cooperation of all those involved in the production process: Terra Madre. As far as coffee is concerned, it looks difficult with regional cultivation, so the focus here is on certified cultivation areas and, above all, fair trade.

So how is it prepared, the slow coffee?

Excited about the torture long enough. If you want to know how to prepare a real slow coffee, you need one thing above all: time. And that’s just as well. Because the long brewing process allows the aromas contained in the coffee powder to really develop. Coffee is more than just a quick caffeine kick.

“Pour Over” or “Pour Over Brewing” is the magic word for slow coffee preparation. Translated, this only means something like: pour over or brew by pouring over. So you can decide for yourself how much time you want to give the coffee to develop its aroma. But first the beans have to be ground. Of course, this is part of making coffee and should be done just as carefully. Grinding can make all the difference. Ideally, the powder is very fine-grained, comparable to granulated sugar.

Next stop: coffee filter holder, connoisseurs call it dripper, and coffee filter. The powder is not simply put into the filter, but first the filter is “cleaned” with warm water. To do this, part of the water that will later be used for the infusion is poured through the filter. As a result, it loses its papery taste and is also freed from fibers that have arisen during its manufacture. The water is caught in the cup that the coffee will later be poured into – this way it is warmed up and keeps the coffee nice and warm. Before the coffee drips in, it is of course poured out.

This completes the preparations and the coffee can dribble. So, fill the powder into the filter and add a small amount of water (hot, but no longer boiling). There should be just enough water for the powder to soak up. Repeat this step after about 30 seconds. You should allow about two to three minutes for the coffee to be ready.

No cold coffee – the perfect drink for the summer

Exactly, coffee is now also drunk cold. Cold brew is the keyword. It is not left to stand until it is cold, but is poured over cold. This coffee variant is characterized by a more intense taste and at the same time has less bitter substances. A great alternative on hot days!

Coffee is the new wine!

So what do we learn from the presented Slow Coffee movement? Above all, coffee has more facets than you might think. True coffee connoisseurs can taste just as many flavor nuances in a properly prepared slow coffee as wine connoisseurs can in a good wine.

And once you’ve got a taste for it, you won’t want to do without your Slow Coffee anymore – and neither would you want to do without the time-out that comes with it.

Keep Reading
By
Cooking Tips

Slow Coffee: These are the Best Ways to Make Really Good Coffee

A typical slow coffee is prepared – and that shouldn’t come as a surprise – slowly. With a hand filter, but also with the espresso maker or the French press, this is very easy and creates awareness for better coffee.

I have never understood why people prefer a coffee from the fully automatic machine to a freshly brewed one. When Nespresso suddenly moved into my friends’ homes, I almost lost my faith. Overpriced coffee in aluminum capsules that only work in an overpriced coffee machine and also cause a gigantic waste problem. Stiftung Warentest estimated the amount at 5,000 tons of capsule waste in 2015.

Instead of coffee at the push of a button, supporters of the slow coffee movement are already celebrating the preparation. Get up ten minutes earlier in the morning, breathe in the scent of whole coffee beans, grind the coffee and pour it into the espresso maker in good portions. This has a meditative character – and is also a wonderful morning ritual. It’s about giving yourself a lot of time and consciously perceiving this as well as the enjoyment of the coffee later.

The Slow Coffee movement also includes paying attention to fair production conditions and sustainable cultivation. You can often get good fair trade organic coffee directly from your trusted roasting house. You can also find recommended coffee in many supermarkets and health food stores. Just find out more in our best list for organic and fair trade coffee.

Classic slow coffee is brewed slowly. But other methods of preparation are also ideal for “slow coffee”. We introduce you to five ways to make really good coffee.

The espresso maker – an Italian original

The espresso maker is a classic that can be found in every Italian household. As the first espresso machine for the home, his invention triggered a small revolution in 1933: Until then, the popular hot drink in Italy could only be enjoyed in public coffee bars.

The espresso maker – also mocha pot – does not generate enough pressure for a real Italian espresso with a fine crema (and therefore shouldn’t really call itself espresso), the coffee still tastes good. A classic espresso maker generates around 1.5 bar. The Brikka – a further development of the classic espresso maker from the Bialetti brand – manages a total of 6.5 bar. For comparison: a portafilter machine works with a pressure of up to 15 bar.

The whole thing works very simply: Fill in water at the bottom, insert the sieve, fill completely with espresso powder and smooth out the powder. Place the pot on the stove over medium heat, when it hisses and bubbles, the espresso is ready.

Good to know: Biorama from Austria reported in March 2021 that a relatively large amount of aluminum can get into the coffee from standard espresso pots. Fortunately, the recommended limit values ​​are not exceeded by normal coffee consumption. However, you can easily work around the problem by using an espresso pot made of stainless steel (instead of aluminum).

French Press – for better coffee

Another environmentally friendly way of making coffee is the French press, also known as a stamp press pot or press stamp pot, push-through pot, Bodum pot or cafetière. The manual coffee maker was probably invented in France at the end of the 19th century. The Italian designer Attilio Calimani had it patented in 1929, and his compatriot Faliero Bondanini developed it further. It experienced a hype with us in the nineties – and with good reason.

The coffee from the French press tastes more intense, fuller and less “clean” than that from the filter machine. In this coffee preparation, a metal sieve takes over the role of the filter. Because the coffee powder is in contact with the water for longer, significantly more coffee oils and fats go into the finished coffee.

The preparation is also very easy here: fill the French Press with coarsely (preferably freshly) ground coffee powder, pour in hot water, leave to steep for four minutes, put on the lid and press down the sieve. Enjoy immediately, this is how the coffee tastes best.

Filter coffee – the simplest way to prepare coffee

The hand filter is undoubtedly a classic when it comes to coffee preparation. With grandparents you can usually still find it hidden somewhere in the closet, it had to make way for the modern filter coffee machine. Baristas swear by filter coffee – if you use the right technique.

To prepare coffee, use about 60 grams (9 tablespoons) of medium to finely ground coffee per liter of water. Before use, you can briefly rinse the paper filter with hot water from the kettle – this will eliminate any paper taste and also keep the filter at a good temperature.

After boiling, it is best to let the water cool down to 90 degrees for a few minutes to prevent fine coffee particles from burning and your coffee from becoming bitter in taste. First, pour just enough water on the powder to cover it and let it swell for 60 seconds. Then add water in 100 milliliter increments, advises the expert.

Karlsbader Kanne – coffee preparation with tradition

The Karlsbader Kanne is a real eye-catcher. It is also used to prepare filter coffee, is made entirely of porcelain and does not require a paper filter or other additives. There is also the Bayreuther Kanne, a new edition of the Karlsbader Kanne in a modern design. The Karlsbader or Bayreuther jug consists of four parts: the jug itself, a porcelain filter, a water distributor and the lid.

The preparation is very simple, the coffee is pleasantly mild. Heat the water to 95 degrees, coarsely grind the coffee (we recommend a grind of 9 or 10). Put the coffee in the filter – calculate about 10 grams or 1.5 tablespoons of coffee per cup – and spread it out. Put on the water distributor, pour in the water, let it swell for 30 seconds and then add more water.

Kamira – espresso maker for lovers

The Kamira can almost still be described as a novelty. The Italian inventor Nino Santoro used it to develop a very simple machine to bring the classic espresso from the portafilter machine into the home kitchen. The result is impressive: an espresso that, despite the relatively low pressure (about 3 bar), has a nice, slightly coarse-pored crema – and tastes good.

The application is quite simple. With the valve closed, you fill the storage tank with water, open the valve and let it run down into the water tank. Fill the portafilter with espresso powder, insert it and close the valve. Then the cooker comes on the stove and within a few seconds espresso flows from the portafilter directly into the cup. When the desired amount is reached, slowly open the valve to release the pressure, done.

The espresso maker is handmade in Italy, costs around 80 euros and, according to the manufacturer, is practically indestructible. Espresso fans will definitely have fun with it.

If, despite everything, you are not convinced by this type of coffee preparation, you will also find recommendations for coffee machines and alternatives to coffee capsules made of aluminum.

Keep Reading
By