Tag

succeed

Browsing

Child, don’t sling like that! Eating slowly has been taught to many of us from an early age. But why? We clarify: Eating slowly actually has health benefits. We reveal which ones.

That’s why eating slowly is healthier

People have less and less time and are constantly under time pressure. This also has an effect on the food: people eat faster and faster, and that has consequences. We explain why slow eating is so healthy and what else you can do wrong when eating.

There are a few reasons to eat more slowly. In the following we will tell you what they are.

Nutrients are better absorbed: Actually quite logical: If you are slower, you chew your meals more thoroughly. The better your food is chewed, the more digestible it is. The nutrients in well-chewed food can be better absorbed by the body because digestion begins with chewing: food and saliva are mixed in the mouth during chewing. There are enzymes in the saliva which already begin to break down the meal. Also, the slower you eat, the better prepared your stomach is to digest incoming food, so your body conserves energy as well. Eating slowly ensures that your body is getting everything it needs.
Less digestive problems: If you eat slowly, you produce more saliva. As already described, this relieves the stomach of work. When you decongest your stomach, you reduce the risk of abdominal pain or other digestive problems. In addition, when you eat quickly, more air is swallowed, which can lead to flatulence.
More enjoyment: Not only wine develops its full aroma only when you keep it in your mouth for a while. Even with some types of vegetables, the full aroma is only unfolded after half a minute by the oral bacteria, as researchers from Switzerland found out. As a result, slow eaters also have an advantage in terms of taste. In general, if you eat more slowly, you will enjoy your meal more. So the slower you eat, the more enjoyable your meal will be. That fact alone is worth the time investment, right?
Relieve Stress: When you just focus on your meal, you forget the stress of everyday life for a while. Concentration is a good keyword: many people do exactly that wrong. Anyone who watches television, surfs the Internet or reads a magazine while eating not only loses the sensuality of eating, but also loses the meditative effect of eating. Despite your habit, try not to do anything while eating. You will quickly notice the effect.
Weight Loss Through Eating Slowly Now let’s move on to what is probably the number one reason many people eat slower: weight loss. In fact, if you eat slower, you lose weight. Japanese researchers from Osaka University found that people who eat quickly are almost three times as likely to be overweight as slow eaters. According to studies from the University of Rhode Island, a slow meal consumes about 10 percent fewer calories than a fast one. Read here: Eat slowly to lose weight. There is also a simple reason for this: our brain only notices that we are full after about 15 to 20 minutes. So if you eat too fast, you often eat more than your body needs and thus gain weight quickly. By the way: Eating slowly is also easy on the wallet. Someone who eats slowly eats 10 percent fewer calories and needs to buy less food accordingly. This is quickly noticeable in the supermarket and especially in the restaurant.

Cooking spaghetti is easy with our tips. The Italian classic among pasta is quick to prepare and always tastes different with the different sauces.

Cooking spaghetti isn’t an art, but it’s not enough to simply boil a pot of water and pour in a pack of pasta.

With our tips, the spaghetti succeeds like in Italy and you have a delicious meal on the table in just a few minutes.

In addition, in this article you will learn what you should consider when eating spaghetti.

Cooking spaghetti: the ingredients

The most important ingredient to cooking perfect spaghetti is a large pot. It must be large enough for the noodles to swim freely.

You need these ingredients for each portion of spaghetti as a main course:
1 liter of water
1 tsp salt
100-125g spaghetti #5
Tip:
You can buy what is known as a spaghetti measure in stores. The different hole sizes correspond to the different portion sizes. In order to portion the spaghetti correctly, however, the spaghetti measurer is not required. Use your kitchen scale so you always have the right amount.

When cooking spaghetti, use pasta made from 100% organic durum wheat semolina and from regional production. Regional products have shorter transport routes behind them and are therefore better for the climate. Traditional spaghetti does not contain eggs and is vegan.

How do you cook spaghetti?

Always cook the spaghetti fresh so they don’t stick together. You should therefore prepare the sauce first – it will be ready when the spaghetti is cooked. It is best not to put the pasta pot with the water on until the sauce is almost ready.

Fill a large pot with water and bring it to a boil.
Add the salt to the boiling water.
Now add the spaghetti and immediately turn the heat down to the lowest setting.
The spaghetti usually does not have enough space in the pot. Therefore, wait a moment until the part of the spaghetti that is in the boiling water can be bent.
Stir well so all of the spaghetti is surrounded by the water.
Now you can close the lid of the saucepan and cook the noodles on the lowest setting.
Keep stirring the spaghetti. This distributes the starch in the cooking water and prevents them from sticking. Tip: Regular stirring also prevents the pasta water from boiling over.
Let the spaghetti cook for the length of time listed on the pasta package.
Test to see if the noodles are the consistency you want. If necessary, let them cook for a little longer. You can already switch off the stove.
Pour the spaghetti into a large colander and serve immediately.

Cooking spaghetti: You should pay attention to this

These tips make the spaghetti even better:
The best guarantee for the perfect spaghetti is a large pot with plenty of water so that the pasta can cook while it is floating. When in doubt, it is better to use a pot that is too big than a pot that is too small.
Spaghetti releases starch into the cooking water as it cooks. If you don’t use enough water, the noodles will stick together while cooking in the pot.
To cook spaghetti, you need a relatively large amount of salt in the cooking water. Always salt the water after it is already boiling. Salting the cold water will leave stains on the bottom of the pot that won’t be easily removed by washing up.
You don’t need to quench the spaghetti in cold water. If you serve them right away, the noodles won’t stick together.
Surely you have already read that you should add oil to the cooking water so that the noodles do not stick together. The oil in the water serves this purpose, but the sauce won’t stick to the noodles as well later on. If you cook the spaghetti just before serving, you can skip oil in the water for better flavor.
The Italians usually mix the spaghetti with the sauce in the saucepan. This will infuse the noodles with the sauce, improving the flavor.
Use spaghetti tongs to make portioning the pasta easier.

The basis for the best biscuit classics

Baking biscuits without shortcrust pastry – unthinkable! The classic dough is just perfect for biscuits to cut out and decorate, not only the children are happy! Even adults like to let their creative streak play with the shortcrust pastry. Shortcrust pastry is also wonderfully versatile: with a little cocoa or with grated nuts, things look different – but they still taste incomparably delicious!

The classic shortcrust pastry ingredients for a sweet shortcrust pastry are cold butter, flour, sugar, eggs, and a pinch of salt. Knead quickly into a smooth dough and wrap in cling film and leave to rest in the fridge.

Are you new to baking? – No problem! This video explains how to prepare a basic shortcrust pastry.

Trick 17 for the shortcrust pastry: the cold does the trick

When making shortcrust pastry, all the ingredients and all the equipment used must be cold! It’s worth putting the kneading hooks of the hand mixer in the freezer for 30 minutes or washing your hands with cold water (then dry them thoroughly!). If you have a stone or marble worktop, put cold packs on it for 30 minutes, for example, and then even the worktop for kneading the dough will be chilled. You can even put the flour in a tightly sealed container in the fridge to chill!

In classic shortcrust pastry recipes, the dough is wrapped in cling film and placed in the fridge for at least 20 minutes. Especially when baking biscuits, it is advisable to prepare the dough the day before and let it rest in the fridge overnight so that the sugar crystals can dissolve better.

Help, my shortcrust pastry is on fire!? – What is a “burned” dough?

If you mean it too well with your shortcrust pastry and knead it for an extra-long time, it may become “burnt”. This means that the butter separates out and the dough does not bind well. It becomes tough and sticky and can no longer be rolled out well. Shortcrust pastry likes it quick and cool! To save your battery, you can try spooning a well-chilled egg white into the batter to help the flour and butter combine.

It is important that the fat used is by no means liquid so that the finished pastry – regardless of whether it is a small biscuit or a large tart – remains fluffy. If you want a very fine dough, it is best to use icing sugar instead of conventional granulated sugar for your shortcrust pastry!

In addition, baking powder has no place in shortcrust pastry! Do you feel like baking cookies now? With our tips for baking biscuits from a professional, it’s guaranteed to succeed. We have also put together a large selection of Christmas cookie recipes for you here.

If you were too eager and ended up with cookies, here are the best ways to freeze cookies.

Anyone who has ever taken a tray full of melted puddles of chocolate out of the oven instead of chocolate sticks is well advised to use these tips because fine shortbread cookies are not as complicated as you think if you pay attention to a few points!

Trick 17 for shortbread: The cold does it

Shortcrust pastry, for example, likes it cold. It is advisable to place the baking tray in the fridge for about an hour before you apply the dough, or if possible in front of the door or on the balcony. After the biscuits have been placed on the well-chilled tray, it is best to put them back in the fridge or on the balcony for an hour. Then they go straight into the preheated oven. This way the biscuits keep their shaped shape.

What eggs and butter might have to do with it… If the dough is much too soft, this may be because the eggs or yolks used are too large. If you get along well with your dough, you can try to use a little more flour in this case – but please dose carefully! Otherwise, the matter will become too tight and will not push well through the spout.

It might also help to use a little less butter next time. It is not advisable to use cornstarch in shortbread cookies, as the dough can become tough.

Hard is not hearty!

Shortbread is a sensitive dough that needs to be treated with a lot of attention. You should also give the butter enough time to become creamy. Depending on the temperature of the butter, it can take up to 20 minutes until it has really foamed well for a spritz dough. Of course, the easiest way to do this is with a food processor, but if you do it with a hand mixer, you have earned the sweet delicacy with plenty of butter in the end!

If the dough is too firm and cannot be pushed through the spout, it could also be because too much flour was used or the flour was mixed in for too long. Mix the butter and sugar very thoroughly until fluffy, then stir in the remaining ingredients (e.g. cocoa or grated organic lemon zest) and only briefly mix in the sifted flour at the very end.

It depends on the right tool

If it doesn’t work well with the piping bag, using the meat grinder with the matching cookie attachment will help. High-quality meat grinders are made of cast iron, which means that firmer dough can also be pressed through. In Spain, people like to eat “churros” with coffee, a shortbread baked in plenty of oil. In addition, you get your own churros presses, sometimes even made of sturdy metal.

Sourdough buns are a healthier alternative to regular bun dough. Here you can find out how you can easily do them overnight.

You can prepare the dough for these delicious sourdough buns in the evening, so all you have to do the next day is shape and bake them.

For the rolls you need starter goods. This is, for example, sourdough from the last baked bread that you can store in mason jars. However, this should only be stored for a week so that it does not go bad. You can find out whether you can still use the sourdough as a starter by smelling it – because if it is bad, the dough actually smells sour. The smell of alcohol, on the other hand, is normal. It is also possible to get a small portion of sourdough from some bakeries.

You can find out here how to make the starter yourself from flour and lukewarm water: Prepare sourdough – healthy bread from your own production. You should prepare it three to five days in advance so that it can ferment long enough.

Sourdough Buns: Easy recipe

Ingredients:

175 gwholemeal flour
125 gwheat flour
75 gspelt (wholemeal) flour
300 g water
40 g starter (e.g. from rye or spelled flour)
Salt

Directions:

Thoroughly stir together all the flour, water, and starter. Then let the dough stand untouched for 50 minutes.
Knead the salt into the fluffy dough, then let it rest for 30 minutes and then fold it. You fold the dough by stretching it a little in the bowl and then folding it over to the other side. To do this, take a bowl of water and wet your fingers before each crease.
Wait another 30 minutes, then fold the leaven again. Then cover it and let it rise at room temperature overnight. Tip: If you prefer less sour rolls, you can put the dough in the fridge overnight. At low temperatures, the dough ferments more slowly.
To bake the sourdough rolls, preheat the oven to 250 degrees top/bottom heat and divide the dough into six portions. Preheating is important here, because this way the rolls can be crisp on the outside and remain fluffy on the inside.
Dust the baking tray with a little flour and press the sourdough buns into shape. You can also cut them in a cross shape to create a pattern. Then bake them on the middle shelf for about 15 minutes until golden brown.

Sourdough: alternatives and tips

You only need a few ingredients for the sourdough buns. Buy these anyway in organic quality – so you know that no chemical-synthetic pesticides are used. We recommend that you prefer the Bioland, Naturland or Demeter seals, as they follow stricter criteria than the EU organic seal.

If you want a sweet breakfast, you can serve homemade jam, jam or jelly, honey or a Nutella alternative with the sourdough rolls. If you prefer it savory, prepare a beetroot spread or a tomato spread, for example.

There are also other recipes with sourdough on Utopia, such as the Siegfried and Hermann dough, the latter being a sweet variant.

Lye burgers are a tasty change from classic burgers. We’ll show you how to make the vegan burger buns and vegan patties at home.

Pretzel rolls are ideal as burger buns. You only need a few ingredients for the soft rolls and you can easily prepare them vegan. It is up to you which patty you use for the pretzel burger. Below you will find recipe suggestions for matching burger patties.

Tip: If you are in a hurry, you can also use ready-made burger patties made from seitan or tofu for the pretzel burger. It is best to pay attention to an organic seal, because this way you support ecological agriculture and protect yourself and the environment from chemical-synthetic pesticides. You can find out more about this here: Beyond Meat, EnerBio and The Vegetarian Butcher: Veggie Burgers in Test.

Lye Burger: Recipe for vegan lye rolls

The following recipe makes eight small burger buns.

Ingredients:

0.5 cubes of yeast
1 tsp sugar
220 ml water (lukewarm)
400 g flour (e.g. spelled flour type 630)
1 tsp salt
30 vegan butter / vegan margarine
3 tablespoons baking soda
sesame for sprinkling

Directions:

Dissolve the yeast along with the sugar in a few tablespoons of the lukewarm water. Add the yeast mixture to the flour and add the remaining water, salt and the softened vegan butter or vegan margarine.

Knead for a few minutes until you have a smooth and no longer sticky dough – the longer you knead, the better. This can be done with the dough hook of a food processor or a hand mixer, but you can also do it with your hands.

Form the dough into a ball and let it rise, covered, in a warm place for about 45 minutes until it has doubled in size. Then portion the dough into eight equal parts (for small pretzel burgers) and form them into balls. Let the dough pieces rise again for about 20 minutes.
In the meantime, preheat the oven to 190°C top/bottom heat and bring one to two liters of water to the boil in a large saucepan. Stir in 3 tablespoons of baking soda and drop each ball of dough into the boiling water for 30 seconds.

Allow the dough pieces to drain briefly and place them on a baking sheet lined with baking paper or a well-greased baking sheet. Cut into the pretzel buns with a sharp knife and immediately sprinkle with sesame seeds or coarse sea salt. If the buns are already too dry, you can brush the dough pieces with some plant-based milk as a milk substitute.
Bake the buns for the pretzel burger for about 20 minutes or until golden brown and then let them cool on a wire rack. Tip: You can easily freeze leftover pretzel buns.

Vegan burger patties recipe

In the pretzel burger in the photos, we used our patty recipe for vegan burgers with kidney beans. The recipe makes about eight small patties.

This is how you put the lye burger together

The pretzel burger tastes particularly delicious with pickles, a slice of vegan cheese and fresh or homemade caramelized onions. Depending on the season, you can garnish the burger with fresh lettuce and tomato slices. A vegan dip as a sauce or simply ketchup and/or vegan mayo should not be missing.

Tip: A homemade tartar sauce, which you can easily prepare vegan, also goes very well with it. If you prepare the patties from tofu or seitan, sweet mustard also tastes very good.