The Smoothie Diet is a sustainable, healthy eating plan that allows you to lose weight over 21 days, and gives you the option of either continuing on afterward or returning to all solid meals.
It is MADE for busy people. And you don’t have to give up food.
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Make Your Own Natural Gas | Home Biogas
With all the crazy things happening in the world Energy and Gas affects all of us in one way or another, Energy and Gas Shortages to high prices. I started many years ago testing and experimenting using Biogas at home I have learned a lot over the years waste to make a very clean Natural Gas for cooking, Heating, running generators, Hot water, and lots more. Check out my Biogas playlist to find out more.
Biogas digesters are a type of anaerobic digester that converts organic matter into biogas for cooking, electricity, and heat. The process is called anaerobic digestion.
A biogas digester is a sealed tank that contains animal manure, food scraps, and other organic materials. These materials break down to produce methane and carbon dioxide gases. The gases are piped to a gas holder where they are collected as biogas. . The biogas is then piped to a boiler, or to a gas turbine for use as an alternative fuel. Biogas is used in many places. In Indonesia, it is used as a cooking fuel in more than 100,000 homes. In the United Kingdom, approximately half of the 43 million tons of food waste sent to landfill annually could be fermenting into biogas with the help of digesters—a reduction of emissions equivalent to taking 20 million cars off the
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Buy Biogas Handbook here: https://turnwasteintoenergy.com/product/biogas-handbook-step-by-step-guide/ Video Rating: / 5
14 tips on how to save money on your food bill! The average person spends 12% of their over all budget on food. Today I’m going over some tips on how you can drop what you spend on food as much as 50%! These are the tips on how i save 30% on my food bill.
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What’s the role of salt in cooking? Is it important to add it at certain times? Most recipes (and culinary schools) advise seasoning food with salt early in the cooking process, not just at the end. We decided to investigate this conventional wisdom to see if the timing of seasoning makes a notable difference.
Recipe for Roasted Carrots: http://cooks.io/1yxBofN
Recipe for Best Beef Stew: http://cooks.io/1yxBsME
EXPERIMENT
We roasted carrots and prepared beef stew in two ways: For one batch we seasoned the dishes at the very beginning of cooking and, in the case of the beef stew, also when we added the onions. For the other batch we withheld all the measured salt in the recipes and added it at the end.
RESULTS
The roasted carrot samples were drastically different from one another. Those seasoned before roasting, with 1½ teaspoons of salt, were properly seasoned and flavorful throughout. Meanwhile, the carrots seasoned with the same amount after roasting were seasoned only on their exteriors and also tasted far too salty.
When it came to the beef stew, when we salted the meat before cooking (with 1½ teaspoons of salt) and seasoned the onions (with ½ teaspoon of salt) when they went into the pot as directed, the stew and particularly the meat itself were more evenly and deeply seasoned than those in the sample salted only at the finish. Furthermore, as with the carrots, the stew’s gravy tasted far too salty when the salt was added at the end.
EXPLANATION
We know that salt penetrates food slowly when cold. (In a previous experiment, we found that it took 24 hours for salt to diffuse into the center of a refrigerated raw turkey.) While the process is faster during cooking—for example, our science editor noted that the rate of diffusion of salt into meat will double with every 10-degree increase up to the boiling point—it’s still not instantaneous. Furthermore, salt penetrates vegetables even more slowly than it does meat (this is because the salt must cross two rigid walls surrounding every plant cell, while the cells in meat contain only one thin wall). Adding salt at the beginning of cooking gives it time to migrate into the pieces of food, seasoning them throughout. Meanwhile, if you add salt only at the end, it provides a more concentrated, superficial coating that immediately hits your tongue.
TAKEAWAY
For the most even seasoning and well-rounded flavor, we strongly encourage seasoning foods early in the cooking process as we direct in our recipes. However, if you forget, do not make up for it by simply stirring it all in at the end. Instead, start with a very small amount of salt—we used a mere 8 percent of the original amount of salt for the carrots after roasting (⅛ teaspoon versus 1½ teaspoons) and 31 percent for the beef stew (just over ½ teaspoon versus 2 teaspoons)—and then taste and season further as desired. On the flip side, if you are watching your salt intake, you could wait until the end of cooking to season your food, knowing that you’ll be able to get away with a lesser amount.
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
Each week, the cast of America’s Test Kitchen brings the recipes, testings, and tastings from Cook’s Illustrated magazine to life on our public television series. With more than 2 million viewers per episode, we are the most-watched cooking show on public television.
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More than 1.3 million home cooks rely on Cook’s Illustrated and Cook’s Country magazines to provide trusted recipes that work, honest ratings of equipment and supermarket ingredients, and kitchen tips.
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Did cooking make us evolve? Why is it that only humans cook. If you think about it we are the only animals on Earth that cook our food before eating it. Why do we cook? In this video we’re going to look at the book Catching Fire: How Cooking Made Us Human by Richard Wrangham. He explains the biological and evolutionary benefits of cooking our food.
Why did we climb down from the trees and start gathering around the fire? Let’s find out
CHECK OUT SMART BY DESIGN’S VIDEO ON WHY WE WALK UPRIGHT
—— https://www.youtube.com/watch?v=LzEOYgXodGI&feature=youtu.be
SOURCES (Affiliate Links)
Catching Fire: How Cooking Made Us Human (http://amzn.to/2gMhvCY)
Other Sources
http://gregladen.com/wordpress/wp-content/pdf/WranghamEtAl.pdf
EQUIPMENT (AFFILIATE LINKS)
Blue Microphones Snowball USB Microphone (http://amzn.to/2w6tgct)
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Intro by Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0 License
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Music by Epidemic Sound: http://epidemicsound.com/creator Video Rating: / 5
Today’s guest argues that it was cooking that caused the extraordinary transformation of our ancestors from apelike beings to Homo erectus.
At the heart of this episode lies an explosive new idea: the habit of eating cooked rather than raw food permitted the digestive tract to shrink and the human brain to grow, helped structure human society, and created the male-female division of labour. As our ancestors adapted to using fire, humans emerged as “the cooking apes”.
Covering everything from food-labelling to sexual division of labour to raw-food faddists, Catching Fire offers a startlingly original argument about how we came to be the social, intelligent, and sexual species we are today.
A fundamental question that every culture answers in a different way, but only science can truly decide and one today’s guest deeply explore is What made us human?
Our guest’s work proposes a new answer. He is a true changemaker, driven by curiosity and believes the transformative moment that gave rise to the genus Homo, one of the great transitions in the history of life, stemmed from the control of fire and the advent of cooked meals.
Fire was our first technology. Cooking increased the value of our food. It changed our bodies, our brains, our use of time, and our social lives. It made us into consumers of external energy and thereby created an organism with a new relationship to nature, dependent on fuel. Video Rating: / 5
Humans have evolved very differently from other primates. Is there one thing responsible for humans becoming human? Some evolutionary biologists think that the way we process our food, namely cooking it, could explain why our species developed so differently from others. Did cooking make us human? Dr. Richard Wrangham of Harvard University and Dr. Rachel Carmody of UCSF and Harvard discuss the impact that cooked food has had on human evolution.
This episode of Origin Stories was produced by Briana Breen and edited by Audrey Quinn. Music by Henry Nagle.
Thanks to Richard Wrangham and Rachel Carmody for sharing their work.
Being Human
This re-released episode includes a new Being Human bonus segment. Being Human was a joint initiative of The Baumann Foundation and The Leakey Foundation, dedicated to understanding modern life from an evolutionary perspective.
Special thanks to Lily Mazzarella of Farmacopia for talking with us about her work for the Being Human segment.
Episode Links
Richard Wrangham’s Harvard University Website
Catching Fire: How Cooking Made Us Human
Smithsonian Magazine “Why Fire Made Us Human”
Rachel Carmody’s Nature article: Diet rapidly and reproducibly alters the human gut microbiome
The Leakey Foundation
Origin Stories is a project of The Leakey Foundation. The Leakey Foundation is a nonprofit organization dedicated to human origins research and outreach. Learn more at leakeyfoundation.org.
Sunflower oil, derived from the seeds of the sunflower plant (Helianthus annuus), is a versatile and widely consumed vegetable oil known for its mild flavor, light texture, and high smoke point, making it suitable for various culinary applications. With its balanced composition of polyunsaturated and monounsaturated fats, along with Vitamin E, sunflower oil is considered heart-healthy and beneficial for maintaining cholesterol levels. It is commonly used for cooking, frying, baking, and salad dressings, contributing not only to the palatability of dishes but also to their nutritional value. Additionally, sunflower oil’s neutral taste allows it to blend seamlessly with a diverse range of cuisines, making it a staple in households and food industries around the world.
Thanks to HelloFresh for sponsoring this video! Use code ADAMRAGUSEA10 to get 10 free meals including shipping with HelloFresh: https://bit.ly/308weOh Purchase required.
University of Michigan study that found meal delivery kits have a lower carbon footprint compared to cooking the same meal from the grocery store (not free): https://www.sciencedirect.com/science/article/pii/S0921344919301703
South Park’s “Crème Fraîche” episode (not free): https://www.hulu.com/watch/6445bca8-55db-4522-9223-adfff16d8df8
Prof. Deric Shannon at Oxford College of Emory University: https://app.oxford.emory.edu/WebApps/Directory/index.cfm/view/9251 Video Rating: / 5
The social media platform has become a resource for people looking to save some dough at their popular chains, like Texas Roadhouse, McDonalds, Starbucks and more.
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