My cookbook: "Tehran to New York"
On the Norouz day of 2020 spring, I finally published my book. The manuscript is titled: "Tehran to New York: A culinary bridge between Persian and Western cultures" and aims at presenting a unique blend of classic and contemporary Persian recipes, as well as samples of Western-style cuisine, offered in a Persian context. It is important to build bridges between cultures, and not walls. This book aims at constructing a bridge between the Persian and Western cultures. The book may be ordered here: https://www.amazon.com/Tehran-New-York-culinary-cultures-ebook/dp/B0861H47GS/ref=sr_1_1?dchild=1&keywords=tehran+to+new+york&qid=1584810930&sr=8-1
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بنظرتون اگه مرحله سرخ کردن در روغن انجام نگیره, و به سیبزمینی ها روغن اسپری کرده و به فر منتقل شوند نتیجه درخوری حاصل میشه؟
و خیلی ممنون
Huh?
One problem with dieting is that when you give your body less energy to operate, it adapts to use less energy, which can slow weight loss. A way to get around that problem, a new study suggests, may be intermittent dieting—taking a two-week break for "regular" eating between bouts of dieting may actually improve weight loss.
The biological phenomenon that can lead to plateaus in weight loss (and trouble keeping the weight off) is something called "adaptive thermogenesis." When the body gets less energy than it's used to, it responds by lowering what's known as the "resting energy expenditure," the amount of energy your body uses simply to keep itself going. Since the amount of energy your body uses is tied to your weight and composition, you'd expect to use less energy as you slim down.
But research shows that during dieting—which is, remember, providing less food than your body is used to—resting energy expenditure decreases even more than would be expected simply due to weight loss. Adaptive thermogenesis is the change in biological and behavioral processes that lowers your resting energy expenditure. In other words, when you eat less, your body sheds pounds, yes, but then starts slowing its energy use to survive.
"This 'famine reaction,' a survival mechanism which helped humans to survive as a species when food supply was inconsistent in millennia past, is now contributing to our growing waistlines when the food supply is readily available," Nuala Byrne, who led the study with a team of collaborators from Queensland University of Technology and the University of Sydney, said in a statement.
https://is.gd/8zkyGh
اقاى ني رنگ ممنون از مطلبتون
من روغن اسپرى ميكنم و جواب ميده
صد در صد چون سيب زمينى نشاسته اى هست با كره و روغن زيتون طعم فوق العاده اى ميگيره ولى با اسپرى روغن هم خوشمزه س
يه كار ديگه هم ميتونيد با سيب زمينى انجام بدين
من يه potato chipper دارم
كه سيب زمينيها رو باهاش يكدست برش چيپسى ميزنم و روى تورى مخصوص گريل با نمك و اسپرى روغن ميذارم توى فر ٢٢٠ درجه براى ٢٠-٢٥ دقيقه
و واسه كنار غذا استفاده ميكنم كه اين مدلى مزه ش خيلى خوبه و با چيپس مك دونالد هيچ فرقى نداره
خواهش میکنم.
متشکر از پیشنهادتون
بنده هم از همین وسیله برای خلال کردن سیبزمینی برای چندبار مصرف استفاده کرده و بعد برای سرخکردن در ایر فرای فریزشون میکنم. اما حتی تهیه فرنچ فرای ایده آل هم ( همونطور که شف دوزل گفتن!) نیاز به یک مرحله اولیه نیمه سرخ کردن در روغن داغ داره وگرنه پوسته ترد سوخاری و هسته نرمی حاصل نمیشه.
:) هیچی جای غذاهای ناسالم رو نمیگیره.
:) عرفا!!؟
:)
ما ز عرفان به "عر" اش دل بسته ایم
نه به عیسی, به خرش پیوسته ایم
بار عقل از دوش خود افکنده ایم
پای چوبین خرد بشکسته ایم