Prêt à améliorer vos compétences culinaires ? Nous avons quelque chose de spécial pour vous - une vidéo remplie de secrets culinaires qui vous feront cuisiner comme un véritable pro en un rien de temps. Que vous soyez un chef expérimenté ou que vous débutiez en cuisine, il y a toujours quelque chose de nouveau à apprendre, n'est-ce pas ? Croyez-moi, vous ne voudrez pas manquer ces astuces et conseils qui transformeront vos plats en mets dignes d'un restaurant. Alors, enfilez votre tablier, installez-vous confortablement, et préparez-vous à impressionner vos amis et votre famille avec vos nouvelles compétences en cuisine. Cliquez sur play maintenant et cuisinons un peu de magie ensemble ! Animation créée par Sympa.
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Musique par Epidemic Sound https://www.epidemicsound.com
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https://www.eastnews.ru
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Si tu en veux encore plus, fais un tour ici:
http://sympa-sympa.com
----------------------------------------------------------------------------------------
Musique par Epidemic Sound https://www.epidemicsound.com
Pour ne rien perdre de Sympa, abonnez-vous!: https://goo.gl/6E4Xna
----------------------------------------------------------------------------------------
Nos réseaux sociaux :
Facebook: https://www.facebook.com/sympasympacom/
Instagram: https://www.instagram.com/sympa.officiel/
Stock de fichiers (photos, vidéos et autres):
https://www.depositphotos.com
https://www.shutterstock.com
https://www.eastnews.ru
----------------------------------------------------------------------------------------
Si tu en veux encore plus, fais un tour ici:
http://sympa-sympa.com
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FunTranscript
00:00 Some of the potatoes you have in your pantry have turned green.
00:04 Can we still eat them without danger?
00:07 When these vegetables come in direct contact with the sunlight,
00:11 they turn green because of something called chlorophyll,
00:14 a green pigment that allows the transformation of energy
00:17 during a process called photosynthesis.
00:21 To prevent your potatoes from turning green,
00:23 you have to keep them in a dark and well-ventilated place.
00:27 Although chlorophyll itself is harmless,
00:30 when this substance is present in large quantities in a potato,
00:33 it causes another element, solanine.
00:37 This substance is found in tomatoes,
00:40 eggplant and, above all, potatoes.
00:43 Not only does it give these foods a bitter taste,
00:46 but it can also cause serious health problems,
00:49 linked, for example, to digestion.
00:51 Although it is preferable to refrain from eating green potatoes,
00:55 you can always check if they are good by tasting them.
00:58 If they are a little bitter, it is better to throw them away.
01:01 And germinated potatoes, are they good to eat?
01:04 It depends.
01:05 This substance, solanine, still plays an important role.
01:09 If a potato looks good and has only a few small germs,
01:13 you can remove them and eat your potatoes.
01:16 But your potato won't be very pretty.
01:18 So if you need beautiful vegetables in your dish,
01:21 it is better to leave these slightly germinated potatoes aside
01:24 and use them for something else, like soups or mashed potatoes.
01:28 But if your fertilizer looks like it has arms and legs,
01:31 the right choice is to put it in the trash.
01:34 Apart from digestive problems, it is also a matter of taste,
01:37 and there is really no reason not to throw them away.
01:40 Here are some other tips that will help you cook safely.
01:44 How, for example, to wash fruits and vegetables with a hard skin,
01:47 such as melons or cucumbers?
01:50 Knowing that you have to rinse them under water will often not be enough
01:53 to get rid of all the dirt that is on their surface.
01:56 The best way is to go up their sleeves and use a sterilized razor,
02:01 which will penetrate well and clean your vegetables as it should.
02:05 This way, you will avoid getting the dirt and bacteria from the skin of your vegetables
02:09 to your knife or your cutting board.
02:12 Are you a fan of grilled meat?
02:14 You would therefore better get yourself a food thermometer
02:17 to make sure that your food is safe.
02:19 A professional or experienced cook will easily recognize if his meat is ready.
02:24 But if you are really not sure that your food is cooked,
02:27 a thermometer will be a precious help.
02:30 Specialists say that pieces of meat must reach a minimum internal temperature
02:34 of 60 ° C before being served.
02:38 The fish must reach 63 ° C,
02:41 and the minced meat must reach a minimum of 71 ° C.
02:45 The pre-cooked meat, such as hot dogs, must be heated to at least 74 ° C.
02:51 To keep all the food you bought for the coming week,
02:55 you must also make sure that your household appliances work properly
02:59 and are set to the right temperatures.
03:02 The temperature of your refrigerator, for example, must be 4 ° C at most.
03:07 As for the temperature of your freezer, it must be -18 ° C or lower.
03:14 The thermometer I mentioned earlier can also be useful
03:17 to check whether your appliances are working properly.
03:20 Good news! Most of them are now equipped with an integrated thermometer.
03:25 Do you want to bring food to your neighbors' barbecue party?
03:28 Make sure to keep them fresh along the way.
03:31 Meat, poultry and seafood must be transported to a maximum of 4 ° C.
03:37 You can always use an ice cream maker.
03:39 The freezer must be placed in the freezer a little earlier.
03:45 The way you store food in your freezer can also affect their quality.
03:50 Raw meat, for example, must be stored on the lower shelf of your refrigerator.
03:55 It is also preferable to keep it away from fresh products and cooked dishes.
04:00 Have you had a long power outage recently?
04:03 Sorry, you have to throw everything in your refrigerator.
04:07 If your fridge has been out of order for a few minutes, you are probably not running any risks.
04:12 Beyond that, you will have to get rid of all the perishable food.
04:17 As for canned food, you have to take into account their acidity levels.
04:21 Products with high acidity, such as tomatoes, pumpkin and pineapple,
04:26 can be stored for 12 to 18 months if they are not opened.
04:31 Vegetables, meat, poultry and canned fish can be stored longer.
04:36 Between 2 and 5 years, in good storage conditions, and if the box itself is not damaged.
04:42 If you have preserved rusted or have bumps, remove them from your pantry.
04:47 You must also pay attention to the storage of acidic foods,
04:50 as you should never use a reactive pan.
04:53 You may know that aluminum is widely used in the kitchen, because it drives heat well.
04:59 But cooking or storing something in an aluminum pan is not always the best choice.
05:05 Tomato sauce, for example, can damage your aluminum or cast iron dishes,
05:10 and the taste and color of your meals will be affected.
05:13 Non-reactive pans are the safest option,
05:16 so make sure to invest in a good quality battery, stainless steel, enamel or glass.
05:23 Foods often taste better if you marinate them in advance.
05:27 Just make sure you always do it in your refrigerator.
05:31 If you leave your products on your table, they will quickly reach room temperature,
05:35 and the bacteria will then begin to multiply.
05:38 This can be dangerous if you do not cook your food at a sufficiently high temperature,
05:44 and you should never reuse a marinade.
05:47 The first rule when preparing your utensils for dinner.
05:51 A cutting board for each type of food.
05:54 You must have one for meat and seafood,
05:57 and the others will be used for vegetables, fruits and pastries.
06:01 It is the best way to avoid cross-contamination in your kitchen.
06:05 And about cutting boards, you should invest in a good bamboo board.
06:10 This wood absorbs little or no moisture at all and resists well to the blade of the knives.
06:16 Its use is recommended against bacteria and it lasts a very long time.
06:21 And then it's a very nice material.
06:23 Eggs can cause you a lot of trouble if they are not well preserved.
06:28 Here are some tips.
06:30 Fresh eggs can be consumed safely up to three weeks after purchase.
06:36 Keep them in their original box.
06:38 Hard eggs should be consumed within the week, whether they have their shells or not.
06:42 Finally, if you keep leftovers of egg-based dishes in your refrigerator,
06:47 make sure to consume them within a period of three to four days.
06:51 Can you eat this?
06:53 We sometimes see strange spots on our potatoes and wonder if we should not throw them away.
06:58 Here are 10 tips on food to know when to eat and when to throw them away.
07:03 Did you know that every year 54 million tons of food are wasted just in the United States?
07:10 To put things in perspective, this figure means that nearly 40% of all food is wasted.
07:16 People throw it away if they don't trust the ingredients.
07:19 They are careful and that's perfectly normal.
07:21 But there are cases where even if the food looks strange, it is completely safe to consume it.
07:27 The first element on our list is beef.
07:30 When it comes to meat, people are naturally very careful.
07:33 Imagine that you buy beef.
07:36 Later, you realize that it has brown spots.
07:39 If you have the reflex to get rid of it immediately, know that these spots are normal.
07:44 There may even be brown layers inside the meat.
07:47 However, the color red is synonymous with fresh meat, isn't it?
07:50 Not necessarily.
07:51 When the meat is cut for the first time, it is brown.
07:54 If the meat is quickly packed under vacuum, it will retain this color.
07:58 But if the meat is exposed to the air for about 15 minutes,
08:01 then the oxygen will change its appearance to red.
08:05 This red can turn brown when the biochemical reaction begins.
08:09 It can take a few hours.
08:11 The butcher grinds the meat several times a day to get this bright red color.
08:16 Because they know that consumers are wary of the brown-looking beef.
08:20 If the beef is wrapped in a plastic that is permeable to oxygen,
08:23 it turns bright red after being exposed to oxygen.
08:27 As long as the meat smells good, is fresh and has been properly preserved,
08:31 it can be consumed safely.
08:34 Have you ever seen dark lines under the shell of a shrimp?
08:38 It's the same thing for beef.
08:40 The black lines on the meat of your shrimps are linked to a natural phenomenon.
08:44 They appear gradually after the shrimps have been taken out of the water.
08:48 The meat is exposed to oxygen and the black becomes more visible over time.
08:53 Here too, the pattern of the animal itself can enter the count line.
08:57 These black lines can be a natural discoloration on the shrimp.
09:02 Think of cats. They also have different color patterns,
09:05 even if they are identical in terms of species.
09:08 Next time, you can do a mini experiment in your kitchen.
09:11 Put some shrimps side by side and observe the slight differences in their color patterns.
09:16 Shrimps release a bad smell when they are no longer edible.
09:20 So if they still have a smell and a fresh taste, don't throw them away.
09:24 Can you eat moldy yogurt?
09:26 This green substance on the surface doesn't look appetizing at all,
09:30 but if you remove it with a spoon, you will have the impression of having a fresh yogurt underneath.
09:34 However, the short answer is that you have to throw it away.
09:37 The mold is only visible on the top, but it has probably settled in depth.
09:41 Not to mention the fact that yogurt will have a bad taste.
09:43 Many mold are harmless, but some produce toxic substances.
09:48 Green mold is a type of penicillium. Does this word sound familiar to you?
09:52 It is the same type of mold as the one used in the antibiotic called penicillin.
09:56 But don't get too excited.
09:58 Eating a moldy yogurt will not cure bacterial infections like magic.
10:04 In 2013, there was an epidemic related to a yogurt range.
10:08 The manufacturer delivered its products to the store as usual,
10:12 but after a while, they received complaints from customers,
10:15 saying that the yogurt looked like a yogurt soup and tasted old.
10:19 It turns out that a type of mushroom probably released a little carbon dioxide.
10:24 This made the product stinging and caused swelling.
10:29 The manufacturer and a scientist both stated that this mushroom was generally not harmful.
10:35 However, more than 200 people have stated that they have been affected.
10:40 This kind of thing can still happen, so trust your sense of observation.
10:45 If you are unlucky enough to see mold in a freshly opened yogurt, contact the manufacturer.
10:51 You may avoid other people from finding themselves in the same situation
10:55 by informing the company of a systemic problem and preventing the product from being wasted in the future.
11:00 In addition, the company will probably want to apologize and reimburse you or offer you a loan on its products.
11:06 (upbeat music)