kitchen

The raw milk that Haaland drinks is authorized and regulated. Even so, in your kitchen it can become a serious problem.

by

After seeing how it is performing in the World Cupmany people want to be like Erling Haaland. There are things that you are born with, like being almost 2 meters tall. Others are trained, such as their soccer skills, but you also have to have a certain innate talent. What we can try is to eat like him to be just as strong. That is why there are so many media outlets that have covered their diet, which highlights foods such as sourdough bread, eggs, coffee or raw milk. Yes, raw milk. The Norwegian footballer does nothing illegal, of course. In fact, buy raw milk from authorized farms for the sale of this drink that he describes as a superfood. The problem is that, even if purchased from authorized establishments, raw milk can be very dangerous. It is necessary to handle it at home following very specific safety measures, which are not always easy to achieve. If not done properly, an innocent glass of milk can become a food time bomb. Therefore, before increasing the hype of this type of food by announcing them as part of the stars’ diet, we should make these measures clear. What are the risks of raw milk? Raw milk is milk that has not undergone the pasteurization process to eliminate contamination by possible pathogenic microorganisms. Therefore, its consumption can be very dangerous. Among these organisms are the causing diseases such as listeriosis, Q fever, typhoid fever, salmonellosis and brucellosis. The risk is especially high in vulnerable people, such as immunosuppressed or pregnant patients. In all of these people, the aforementioned diseases can become quite complicated. However, the consumption of raw milk can be a problem for the entire population, even without being vulnerable. Pasteurization is commonly used with liquid foods and consists of heating them to a certain temperature for a specific time and then cooling them quickly. This temperature varies depending on the type of pasteurization. For example, in what is known as slow pasteurization (LTLT)the food is heated to 63ºC for 30 minutes and then quickly cooled to 4ºC. Instead, the rapid pasteurization (HTST) resort to heating at 72ºC-75ºC for 15 to 20 seconds. Again, it is immediately cooled to 4ºC. Finally, there is the ultra high temperature (UHT) pasteurizationwith which temperatures of 135ºC to 150ºC are used for only 2 to 5 seconds, also followed by immediate cooling. The latter is what is normally used in milk, as it not only destroys pathogenic microorganisms, it also eliminates spores that could cause poisoning later. Although it is true that it may produce slight changes in flavor, the nutritional conditions remain intact. Therefore, it is the most worthwhile technique for this type of food. What security measures should be taken? Consumption of raw milk it is not prohibitedbut it is very regulated. In SpainFor example, only those establishments that have registered in the General Health Registry of Food and Food Companies (RGSEAA). Logically, these establishments must comply with a series of very exhaustive hygiene measures and undergo periodic health checks. Furthermore, milk must be sold bottled and inform on the label about a shelf life of less than three days after milking. On the other hand, the label must include recommendations for use and conservationsuch as the importance of boiling milk before consumption and the temperature at which it should be stored (from 1ºC to 4ºC). Dairy farms must meet very exhaustive criteria to be able to sell raw milk Where does Erling Haaland buy milk? As he himself has shown on his social networks, Erling Haaland buy raw milk at Greenoaks Farma dairy farm located in the English county of Cheshire. This establishment meets all UK criteria for the sale of raw milk. We can also assume that Haaland follows all subsequent safety regulations when handling milk at home. Even so, great care must be taken with the advertising of this drink, since, in reality, it is very difficult to comply with all the established safety regulations. Be careful when handling raw milk Livestock from farms that meet the safety criteria for the sale of raw milk undergo regular veterinary examinations. However, some bacteria as Escherichia coli either Salmonellathey can naturally be in the udders of healthy cows. Therefore, milk can also become contaminated and must be boiled. Now, boiling it is not as simple as we think. There are studies which suggest that, when heating milk at home, it must be exposed to 63ºC for 30 minutes, 72ºC for 15 seconds or a sustained boil. Very few people have a kitchen thermometer and, if they do, it is not easy to ensure domestically that all the milk has been subjected to the necessary temperature for an adequate time. Therefore, at home it is best to boil milk. The bad thing is that there is a problem. Milk rises very quickly when it starts to boil, so we usually rush to lower the temperature so that it doesn’t spill. Thus, it is not heated for enough time to eliminate all the microorganisms. That’s why, in a thread on his Twitter account from 2018food safety expert Gemma del Caño explained that it is advisable repeat the process 3 times. It is something that is not indicated on the labeling, so almost no one does it. Another thing that is not usually done is the rapid cooling that is carried out in pasteurization. On the other hand, not everyone has their refrigerator at the right temperature or does not handle milk properly once it has been boiled. The consequence is that, in many cases, boiling raw milk is not enough. What about Haaland? Haaland has no problem. We have already seen that he buys milk from an authorized establishment and, on the other hand, no one denies that he handles it properly. The problem is that he has been a benchmark for a long time, but he is becoming even more so in the current football competition, which is why many people want … Read more

Today at Lidl (reduced to minimum price) its smart and best-selling kitchen robot

by

If you are thinking about making the leap to automated cooking but the Thermomix budget holds you back, Lidl has the star solution. Its star kitchen robot, the Silvercrest Monsieur Cuisine Smart, has just collapsed in its online store: you have it 399.99 euros compared to its usual 499.99 euros. A discount of 100 euros which places it back at its historical minimum price. Monsieur Cuisine Smart food processor The price could vary. We earn commission from these links This Lidl kitchen robot is usually one of the products that sells out almost every time it is on sale. If when you go to buy it it is no longer available, a good alternative may be the Cecotec Mambo Touchwhich is the best-selling robot on Amazon at the moment and costs 359 euros. Cecotec Mambo Touch Multifunction Kitchen Robot The price could vary. We earn commission from these links The Thermomix rival, now smarter than ever He Monsieur Cuisine Smart It is not just an appliance to get by; It is a very complete assistant that stands out especially for its eight-inch touch screen. From there you can follow, in a guided manner, its more than 600 pre-installed recipesinteracting fluidly thanks to its good response and clarity. It has a maximum power of 1,200 W (1,050 W for the cooking function and 1,000 W for the mixing function), something that allows you to knead dense doughs to crush ice without flinching. In addition, its stainless steel glass has a capacity of three liters, an ideal size for cooking in one go for the whole family. Thanks to your WiFi connectionthe robot receives regular updates with new free recipes. Additionally, it supports voice control (via Google Assistant) and allows you to create shopping lists or plan your weekly menus from its mobile app. Comes with a integrated scale to weigh directly in the glass, 10 speeds plus turbo function and automatic programs that range from steam cooking or sautéing, to more advanced techniques such as slow cooking, fermentation or sous vide cooking. Finally, it can be noted that comes with all essential accessories: lid with filling opening, measuring accessory, set of blades, cooking basket, stirring accessory, spatula and two-level steamer for cooking several preparations in parallel. ⚡ IN BRIEF: offer for lidl’s monsieur cuisine smart food processor today ✅ THE BEST Unbeatable value for money: For less than 400 euros it offers connectivity, screen and functions that triple their price in premium brands. Eight-inch screen and ecosystem: It is one of the best screens on the market, very fluid, with step-by-step guided video recipes and constant updates over Wi-Fi for free. ❌ THE WORST Countertop size… It is a fairly bulky and heavy device; You need a good fixed space in the kitchen so that you don’t feel lazy to use it. Plastic finishes… Although the glass is made of high-quality stainless steel, the outer casing and some accessories abuse plastic compared to high-end robots. 💡 BUY IT IF… You are a beginner in the kitchen and want to eat better, varied and healthy without complicating your life, thanks to the step-by-step guided system. ⛔ DON’T BUY IT IF… You have a small kitchen or one with little storage space, since it will end up stored in a closet due to its large volume. You may also be interested in these other appliances for your kitchen Mellerware – Hotty Electric Grill! 2200W The price could vary. We earn commission from these links Ninja CRISPi Portable Air Fryer, 3.8 l, 4 in 1 The price could vary. We earn commission from these links Some of the links in this article are affiliated and may provide a benefit to Xataka. In case of non-availability, offers may vary. Images | Webedia and Silvercrest (Lidl) In Xataka | Best air fryers in quality price. Which one to buy based on use and five recommended models In Xataka | The best air fryer for 4 people. Which one to buy? Tips and recommendations

They promised us Rapunzel’s hair with very expensive cosmetics. Science says the real secret has been in your kitchen for millennia

by

Mythical representations of women, whether Botticelli’s Venus, the Hindu goddess Lakshmi or the maidens of Arthurian legends, often share an unmistakable trait: long, flowing and seemingly unattainable hair. It’s easy to think that such lengths are confined to the realm of mythology, untouched by the harsh reality of split ends and frizz. However, just swipe through TikTok or Instagram to find content creators sporting hair that would rival Rapunzel herself. Many of these influencers They promise that your hair has grown at a dizzying rate thanks to a specific technique: hair oiling or hair oiling. But, faced with shelves full of exotic formulas and luxury serums, an inevitable question arises: do we really need expensive products or has the ancient secret always been hidden in our kitchen in the form of olive oil? The resurgence of an ancient ritual. Although the term hair oiling It may sound like a modern invention packaged for Generation Z, the reality is very different. This practice was not born yesterday under the ring of light of a smartphone. Hair oiling is a technique deeply rooted in ayurvedic medicine from India, with Sanskrit texts from more than 5,000 years ago that already recommended infusing hair with natural oils to restore its shine and relax the mind. Likewise, in ancient Egypt also ointments were used based on animal fat or castor oil for similar purposes. What has changed then? The showcase. He hair oiling In a few months it has gone from being a “legacy trick” to an essential aesthetic ritual. Social media has choreographed it into a highly recognizable scene that includes a slow massage, meticulous application of oils before washing, a warm towel, and blow-drying to an incredibly shiny finish (glossy). Among the avalanche of coconut, argan and jojoba oils, olive oil has begun to reclaim its throne, not only because of its accessibility, but because it has historically been the cornerstone of Mediterranean cosmetics and the basis for extracting the properties of countless medicinal plants. The science behind the shine. Beyond visual aesthetics, the big question is whether slathering your hair in oil really works. The answer from science is a resounding yes, although with important nuances. Rocío Lajarín, doctor in Pharmacy and CEO of Alma Secret, explains in GQ that hair is made up of 90% proteins, mainly keratin. “When we use oils with structural affinity, we manage to reduce protein loss and reinforce the resistance of the hair shaft,” he says. The portal Healthline adds that regular oiling reduces “hygral fatigue” (the repetitive swelling and drying of the hair fiber when wet), acting as a cement that protects the cuticles. If we focus on “liquid gold”, clinical studies support its many benefits: Deep hydration and elasticity: An investigation of the Journal of Cosmetic Science demonstrates how olive oil It penetrates the hair fiber thanks to its high content of essential fatty acids, significantly improving hydration and resistance to breakage. A cocktail of vitamins: Virgin olive oil rejuvenates hair because it contains vitamin E, vitamin C (which stimulates collagen formation) and vitamin A (enhancers cell regeneration). Shield against damage and the sun: The International Journal of Trichology emphasizes that extra virgin olive oil contains hydroxytyrosol, a polyphenol that fights free radicals and cellular damage induced by UV-A rays. In addition, it is highly effective in reducing damage after subjecting hair to chemical processes such as dyes. Antifungal action: The same International Journal of Trichology points out that olive oil has an inhibitory influence on fungi that attack hair, such as Microsporum gypseum. The great debate: Does it make hair grow? This is where dermatology collides with internet myths. Dermatologist Andrea Combalia warns in Telva that at hair oiling “Many benefits are being attributed to it that are not real, such as hair growing faster or increasing its density.” Doctors consulted in Cleveland Clinic They agree that growth rate and thickness are predetermined by genetics, age and hormones. Oils prevent breakage (allowing length to be retained), but do not accelerate the growth phase from the follicle. However, dermatologist Ana Molina contributes in Trends a fascinating fact. It has been observed that the phytoestrogens present in olive oil can have an antiandrogenic effect by inhibiting the enzyme 5-alpha-reductase (which converts testosterone into DHT). Since DHT causes miniaturization of follicles in androgenetic alopecia, “phytoestrogens may help prevent or slow its progression.” Roots or just tips? This is the point of greatest controversy. Oiling the scalp before washing protects the lipid barrier of the skin against the aggressive surfactants in the shampoo. However, hairdresser Daniel Gil in Marie Claire and Dr. Steven Walker in GQ They are blunt: if you have an oily scalp or suffer from seborrheic dermatitis, you should avoid applying oils directly to the roots. Dr. Shilpi Khetarpal of the Cleveland Clinic confirms this: if you are prone to dandruff, applying oil can worsen the problem by feeding the fungus Malasseziacausing more inflammation. In these cases, the hair oiling It should be strictly from medium to ends. A ritual with common sense. At the end of the day, olive oil is not going to rewrite your hair genetics or magically transform you into a Renaissance painting. What science tells us is much more pragmatic and, at the same time, liberating. The true value of this trend lies in understanding hair care as a ritual that respects our natural hair structure, and not as a compulsive accumulation of synthetic cosmetics. Olive oil is a powerful, accessible and dermatologically endorsed tool to defend our hair from pollution, the heat of straighteners and daily wear and tear. Applied with common sense, the liquid gold of our Mediterranean diet is also confirmed as the best cosmetic in our bathroom. Image | Photo by Curology on Unsplash Xataka | For years we blamed stress for baldness without understanding why. Science has just found the missing link

Japanese scientists have discovered what the clouds of Venus have to do with your kitchen sink

by

In 2016, the Japanese Akatsuki mission detected a massive disturbance on Venus which left scientists baffled. For a long time, its origin has been a mystery. However, now a team of researchers from the University of Tokyo has found the answer. An answer that, curiously, has a lot to do with your kitchen sink. Simulations. Through atmospheric simulations and fluid dynamics models, scientists at the University of Tokyo have discovered that a phenomenon takes place in the atmosphere of Venus, called hydraulic jump, which also happens in your sink every time you turn on the tap. You have surely noticed that, right at the point where the water hits the sink, it moves quickly and in a very thin layer. However, a circle is formed whose outer layers are thicker and move much more slowly. In other words, rapidly flowing liquid abruptly slows down and increases in height. The reasons. Initially, when water falls into the sink, its speed is greater than the local speed of the waves that are generated. However, friction with the sink surface slows down the waterso just the opposite happens. As a result, water begins to accumulate, forming a deeper layer that also moves more unstablely. What was seen on Venus. In 2016, a massive disturbance was detected moving 6,000 kilometers wide around the equator of Venus. This, in addition, was moving through the clouds, leaving behind a dark patch of denser clouds. These images taken on August 18 (left) and August 27 (right), 2016, by the near-infrared camera of Japan’s Akatsuki Venus probe, show the clear line of denser (darker) clouds moving across the planet. Special clouds. The clouds of Venuscomposed mostly of sulfuric acid, are an interesting mystery. They are known to rotate very quickly, with a speed 60 times greater than the planet’s own rotation. This, as explained in Universe Todaywould be more or less equivalent to a Formula 1 car circling a bicycle. They are made up of 3 layers, of which only the outermost one is well known. The two innermost ones harbor many mysteries, which is why these scientists have searched there. An unstable wave. In one of these internal layers, something known as a Kelvin wave is formed. It moves east very quickly, but there comes a time when it becomes periodically unstable. At that point, the wind speed slows down, like tap water, and the atmosphere builds up into a thicker layer, like water over a sink. This drastic change causes a powerful upward current of air, which pushes sulfuric acid vapor into the atmosphere, where it condenses and forms that broad wall of clouds that was detected in 2016. other planets. This is the largest hydraulic jump that has been detected in the solar system. However, these scientists believe that, using similar models, perhaps something similar could be detected on other planets. For example, they believe that Mars is a good candidate to host this phenomenon. It would be interesting to check, since Venus is too inhospitable a planet to colonize, but science Yes, he has his sights set on colonizing Mars in the future. Knowing perfectly the mysteries that its sky houses is necessary for the success of this type of missions. Image | MIT/Zeimusu | T. Imamura, Y. Maejima, K. Sugiyama et al., 2026 In Xataka | A green beam illuminated Venus in the night sky. It is not an unknown phenomenon, but it is very difficult to see

There is a way to open the dishwasher incorrectly. This is bad news for your kitchen furniture.

by

Practically half of Spanish homes have a dishwasher. And some of the most reputable manufacturers have had to come to the fore to explain why. it’s not a good idea Open the door as soon as the washing cycle ends. Don’t be craving. Opening the dishwasher as soon as the wash cycle is finished is not the best idea, according to the manufacturers themselves. Some, like Boschrecommend waiting for it to cool a little before opening the door so that less steam comes out of the opening. Others, such as Siemens, make exactly the same recommendation: let the appliance cool down slightly after the program ends before opening the door. Because. Opening the dishwasher at the end of the cycle is not particularly dangerous, but it can cause problems in your kitchen in the long term. Manufacturers point out that excess steam when opening the door when it is still quite hot can end up damaging kitchen furniture. Similarly, dishwashers use their own residual heat to help the correct drying process. All this without taking into account the most obvious detail: if we open the appliance when it is full of high-temperature steam, we run a greater risk of suffering a slight burn. How the dishwasher works. To understand why the dishwasher generates so much steam at the end of the cycle, it is worth doing a brief review of how it works. Basically, it is a closed circuit that allows hot water to be pumped into rotating arms. When you choose the program, the door closes. Water enters its base and the dishwasher heats it. When the water is hot, the pump pushes it under pressure into your arms. The water hits the dishes and drags away the dirt. The detergent is released and begins to break down grease and food debris. The residual heat dries the dishes little by little. The heat problem. Aware that opening the dishwasher as soon as it is finished is common practice in homes, manufacturers have been devising solutions for years to prevent excess steam. Some appliances of this type have an automatic opening system. The door opens just a few centimeters to let the steam out little by little, so that when we finish opening it manually we avoid that initial blow. Other systems, even more advanced, they use zeolites. Zeolites are microporous aluminosilicates (of mineral or synthetic origin) that have a crystalline structure with a huge internal surface area. When they absorb water molecules the process is exothermic, that is, they release heat. This allows part of the steam to be collected and used as waste heat for drying. Increasingly advanced solutions to address a problem as simple as it is common. In Xataka | A user bought a next-generation connected dishwasher. That’s where his nightmare began

I thought my kitchen couldn’t fit one more whim. Until they invented the invisible induction hob

by

The Spanish we cook less and lessand Roig himself predicts that in a few years there will be no kitchens in the houses. For everyone who thinks otherwise, good news: the induction cooktop industry is progressing at a dizzying pace. The invisible induction. There is a phenomenon going viral on networks such as YouTube Shorts, TikTok and Instagram: the induction invisible. They are in the most literal sense of the word, since they are invisible to the eye and can be placed practically anywhere on the countertop. Although they may seem like a magical solution, these new induction systems have technology that we already know and some important cons to know. How to achieve it. Countertops with invisible induction allow you to cook directly on the countertop surface, without the need for a visible plate. The technology is the same as in a conventional induction hob: a system of electromagnetic coils generates a field that induces electric currents in ferromagnetic materials. The surface of the countertop acquires only the residual heat, the intensity of which will largely depend on the material used in it. Thus, like any other induction system, it is much more complicated to burn yourself compared to a ceramic hob. Novy undercounter induction. The pros. In addition to the design, which allows us to completely forget that we have a plate embedded in the countertop, cleanliness is a very strong point. It is enough to clean our countertop regularly without fear of damaging the plates, since they are under the surface. There is also a gain in surface area, since the plate They are also usually quite easy to control, some of them using wireless controllers, others using a traditional remote control or, as in the case of some Cecotec models, we can choose where to install the visible button panel. The buts. Invisible inductions cannot be installed on any countertop. Brands like Cecotec They sell theirs at a pretty cheap price.recommending porcelain or granite materials that withstand temperatures greater than 400 degrees and with a minimum thickness depending on the model. Invisible Cooking Surface plate. Viewed unassembled it is not so futuristic. Although the companies that market them overlook it, invisible induction has a small counterpart: the heat has to pass through the countertop. This creates a barrier that slightly increases consumption, although as an induction system they are still much more efficient than traditional glass-ceramics. If you are worried about leaving marks over time, for now (these plates have been on the market for a few years, although they are still unknown), no big complaints. The manufacturers assure that the countertop is treated so as not to become marked with use, although it will depend on the care with which we place the pots and pans on it. Go deeper. Repairing this type of hob is also more expensive than traditional induction hobs. Despite this, modular installations are usually used so that they can be replaced without it being necessary to completely change the countertop. If Roig is right and in a few years there will be no kitchens, at least those who resist eat only precooked You can have the most beautiful one. In Xataka | Goodbye to the hood in the kitchen. Hiding it is not enough for Samsung: it has integrated it into its new induction hob

A bad spell devastated my kitchen. The most useful personal finance tool has saved me

by

They say that misfortunes never come alone and, when it comes to appliances, that is a more than likely reality. In the last year, all the appliances in my kitchen have been falling apart one by one. First the washing machine, then the dryer, the coffee maker, a couple of months ago the refrigerator, and now the microwave is starting to beep randomly. He’s asking for the time. Being an adult was this. For an average economycope with replacement of all those appliances In a single year it represents a significant setback. However, we have been able to face this important unforeseen event thanks to a key tool in personal finances: the emergency fund. Concern in Spain about unforeseen events The concern about not being able to face an unexpected expense is very present in Spanish households. a study from the neobank Nickel points out that 64% of the people surveyed are concerned that their savings are not enough to cover an unforeseen event, five percentage points more than what was stated in the same study from the previous year. The same report shows that 28% claim to have planned their savings well, while 8% claim to have not no savings available. Furthermore, the impact is not the same for everyone: 5% of men say they do not have savings, compared to 12% of women, and only 35% of those over 65 consider that they have a cushion large enough to deal with an unforeseen event. Why an emergency fund matters The case of my appliances being damaged is a good example of what it is and the importance of having an emergency fund. Financial institutions define the emergency fund as an amount of money saved only for unforeseen events, different from savings for goals such as trips or renovations. It is used to cover, for example, a car breakdown, a boiler that breaks down or a sudden healthcare expense, without upsetting the entire month’s budget. Having this mattress provides two clear advantages: on the one hand, it reduces stress because it allows face unexpected expenses without making hasty decisions, and on the other hand, it protects you from falling into debt that later becomes difficult. How much money do you need? Ok, it is useful and necessary to create “a little corner” for unforeseen events, but how much money would we be talking about? Factors such as inflation, rising prices from the shopping cart or wage stagnation makes saving a utopia. According to a report Elaborated by Triodos Bank, 19.4% of those surveyed say they are never or almost never able to save, while 36.9% can only do so some months. Only 43.7% claim to be able to save regularly. Therefore, it is understandable that the idea of ​​saving, when you have a month left at the end of your salaryit becomes difficult for you. Don’t panic. Some banking entities match in which the fund should cover between three and six months of monthly fixed expenses, adjusting the figure to the financial situation of each person or family. If you have variable income or self-employment, some experts recommend expand that margin by covering six to twelve months of fixed expenses. The result will be your goal saving for emergency fund. To establish a specific savings figure, you must calculate how much you spend each month on housing, supplies, food, transportation and other basic expenses, and multiply that amount by six or twelve months, depending on each situation. There is even calculators that help you to establish that figure. Tricks to build the emergency fund without stress Once the savings goal has been established, it is time to start the plan to make it possible. It is not necessary to spend a large amount of money monthly for this fund, although it is advisable to establish an affordable monthly fee. They can be 10, 20 or 50 euros. It depends on your economy. The important thing is to start contributing. When it comes to money, the flesh is weak and the temptation to skip the monthly contribution will be very strong, so it is best to establish a savings strategy. Automate monthly savings On the one hand, physically separate that emergency fund from the rest of your savings. For example, in a new account. By separating it from your savings or checking account, it will be much easier for you to know how much money you have saved in it and adjust your savings plan. On the other hand, on a psychological level, seeing how that amount grows will serve as motivation to achieve the goal. In order to avoid temptations, it is best to automate the monthly transfer of the amount you have established as a quota for your emergency fund. That way, as soon as your salary is credited to your account, that fee will be reserved for emergencies without you having to do anything. If you are not obliged to manage that money every month, you will not be tempted not to reserve it. It’s not what you save, it’s what you don’t spend When the savings capacity is limited, it makes a lot of sense to review the so-called “ant expenses“: coffees away from home, impulsive purchases on apps, subscriptions to services you never use or frequent low-cost cravings. Redirect those small expenses Frequent trips to your emergency fund can make a difference over time, transforming money that slips away almost without realizing it into a cushion that protects against fines, repairs or unexpected bills. Another key to making the emergency fund grow without realizing it is to redirect all or a good part of any unexpected incomesuch as tax refunds, extra payments, bonuses, smaller prizes or cash gifts to your fund instead of your checking account. After all, it is a income you didn’t count onso nothing better than dedicating it to an equally unexpected emergency. When to use the emergency fund? It seems like a truism question, but when you have a certain … Read more

The Mercadona Crusade against Home Kitchen is working. The question is what nutritional cost we are accepting it

by

In the last eight months, Mercadona has won seven more tenths in market share and already reaches 27.3%. It is a real barbarity that reaffirms it in the lead and moves it away from its closest competition: Carrefour. But the most striking is not that. The most striking thing is that, According to the dataeverything is because The crusade against the future of the kitchen at home Juan Roig is paying off. We knew that the world has been quitting for decades, what we didn’t know is that this was going to go so fast. What we do not know, in fact, is what consequences all this has in the medium term. Are we putting the foxes to monitor the chicken coop? A future, but now. Because, although Media Spain threw himself on Roig when he assured “in the middle of the 21st century there will be no kitchens”, the truth is that right now more than eight million Spaniards resort to the prepared dishes of the supermarket. In fact, Statistics tell us data That, in the last decades, home cuisine had been in clear decline. Millennials “ate 30% more often in restaurants than any other generation; when they cooked, they spent less time (one hour less than the X generation) and, when they bought, they opted more by prepared meals, pasta and sweets than the rest.” They are USAs, but We can find similar trends in all western countries. There was a small change with pandemic, but things They seem to be returning to their channel. 17 kilos per head. That is The amount of prepared dishes they consumedon average, the Spaniards in 2024. 6.6% more compared to the previous year. And in these data we do not take into account that The tendency not only “translates In a greater offer of prepared dishes, but also in a simplification of fresh products, destined to reduce the time we dedicate to the kitchen. “ The reasons are clear and understandable: According to Kantar consultancy“comfort, lack of time and the increasingly elaborate and healthy proposals by supermarkets” are the factors behind this change. But this is true? I refer, specifically, to “healthy proposals.” And not with respect to traditional precooked dishes, which that (a priori) is evident. But, with respect to the general diet of consumers. That is: this movement is improving our diet or not? The question is pertinent. Above all, because we have the problem of ultra -processed. It is increasingly evident (Ylgreat studies confirm this) that there is a “positive correlation between the consumption of these foods and A list of up to 32 health problems ranging from cardiovascular mortality to depression. “ We talk about an increase of about 50% in the risk of death related to cardiovascular problems, a similar increase in the risk of anxiety and “common” mental health problems, and a 12% increase in the probability of developing type 2 diabetes. Even more The data show An increase of 21% in the risk of death for any cause and one between 40 and 66% of the risk of death by heart attack. The invasion of the defendants. In 2010, ultraprocessed food represented 31.7% of the Spanish diet and 80.4% of all added sugars. That is, the weight of the processed food in our diet tripled between 1990 and 2010 (from 11% to 31.7%). In parallel, the weight of added sugars has gone from 8.4% of our daily energy intake at 13%. It is a serious problem and becoming aware of it has made, as we said, the products are healthier than before. But the emergence of these pre -cooked dishes much more attractive, convenient and accessible raises doubts. Are we facing a new phase of that trend? Will our diet worse? Answers are missing. It is soon to see how all this is affecting (and will affect) the food of citizens. Do not forget that, as we often repeat, not all processed foods They suppose a health risk. But what the historical experience tells us is that we cannot leave everything in the hands of the companies in the sector: without an ambitious regulation and a committed public opinion, the situation can become against us. It is, it seems, the ideal moment to use this boom in favor of public health. Then it will be much more difficult. Image | JJ Melero In Xataka | Juan Roig believes that cooking at home has no future. There are eight million Spaniards who are already giving the right

Trick to avoid oil splashes in the kitchen

by

The splashes of oils They cause accidental burns, dirty the kitchen and can damage or stain clothing, To avoid these inconveniences when cooking, an expert advises adding a little salt to the pan and problem solved. Chef and author of the recipe book Every day with Babs, Barbara Costello shared a practical tip to avoid splatters; Add salt to the bottom of the pan to keep splatters at bay. Splattering is a reaction when the water in the food mixed with the hot oil evaporates. The trigger for splashing is the steam that produces a reaction in the hot oil that splashes. There are several reasons why splashes occur. 1.- Pans or vegetables with traces of water, so it is recommended to dry them before starting to fry. 2.- Dehydration of food, which is a natural process when frying, since as the Tasting Tablet experts say, the moisture has to come out somewhere. Why use salt? Add salt to the pan before frying, Helps absorb moisture, which reduces the amount of water reacting with the oil, decreasing the chance of splattering. This trick works when using a thin layer of oil, since it is not effective for frying fries or crispy chicken wings. Yes, it works when it comes to sautéing, pan searing, and shallow frying. To fry food in deeper pans, the first thing to avoid is throwing the food, instead it should be placed gently in the oil to avoid splashing. Adding food uncontrollably and getting too close makes us more prone to splashes. To handle food more easily, you can use kitchen tongs. Keep reading:

Log In

Forgot password?

Forgot password?

Enter your account data and we will send you a link to reset your password.

Your password reset link appears to be invalid or expired.

Log in

Privacy Policy

Add to Collection

No Collections

Here you'll find all collections you've created before.