Hello, and welcome to Family Food! This is where I share my passion for cooking with the world. Good cooking means getting inspiration from the simple things around you: recent markets, different ingredients. It doesn't look sophisticated. Food is life. It depends on what you want...have fun with it.
Powdery mildew or white sickness is a cryptogamic disease, that is of fungal origin, which can affect sage plants and occurs on the leaves. This is the most frequent pathology among those that can affect this aromatic herb and occurs in particular with mild temperatures and high humidity. It is a very simple disease to identify: because the white patches that are seen on the leaves of the sage are very characteristic. A reader of Orto Da Coltivare, Barbara, asks me exactly what her plant can have, describing the symptoms of powdery mildew. I answer publicly because I think it may be useful for many to know how to defend themselves from this problem with natural methods and above all how to prevent it. Recognizing powdery mildew on sage Those who cultivate the vegetable garden will already know powdery mildew because it is a frequent pathology also on other cultivated plants, in particular on pumpkin and courgette. Powdery mildew is also called white sickness precisely because it work
Get link
Facebook
Twitter
Pinterest
Email
Other Apps
The differences between durum wheat and soft wheat: cultivation, use in
the kitchen and properties
Get link
Facebook
Twitter
Pinterest
Email
Other Apps
-
Similar in structure but profoundly different in shape, nutritional values, uses in cooking and cultivation: how many of you really know the differences between durum wheat and soft wheat? From the first we obtain the white flour, from the second the semolina: yet the differences do not end there, let’s see why.
Structurally similar but very different in appearance and nutritional characteristics, soft wheat and durum wheat are two types of wheat, deriving from two different plants, from which more or less whole flours and semolina are produced. We often distractedly read the wheat with which they are prepared on the labels of bread and pasta: yet really knowing the ingredients and knowing how to recognize them is the first step towards a healthy diet in line with our tastes. Soft wheat and durum wheat, for example, are very different products: let’s get to know them better.
Differences
They come from two different species of wheat, the soft one from the Triticum aestivum plant and the hard one from the Triticum durum: this alone would be enough not to confuse them, yet the differences between durum wheat and soft wheat certainly do not end here. Let’s see them in detail.
Appearance and cultivation
Let’s start with the ears: that of durum wheat have long and filamentary strands and filaments, while those of soft wheat stand out because they are very small or even absent. The beans? Durum wheat is really “harder”, it has an elongated shape and an almost shiny surface; the soft wheat grain is “softer”, easier to break, rounded and slightly opaque.
As far as crops are concerned, soft wheat prefers warmer climates and sunnier soils and for this reason, it is grown mainly in the southern regions. Durum wheat, on the other hand, prefers humid climates and soils, in fact, the greatest productions take place in the northern regions and in Po Valley.
Uses in the kitchen
It goes without saying that different flours derive from two different types of wheat: semolina is obtained from the grinding of durum wheat, characterized by large amber-coloured granules due to the high presence of carotenoids and antioxidants. On the basis of the level of refining, we can distinguish semolina, granulated and wholemeal semolina while it is inaccurate to speak of “durum wheat flour”. Durum wheat has high tenacity, weak extensibility and requires a lot of water to be processed: for these reasons the semolina is mainly used for the preparation of dry pasta and in bread making.
From soft wheat, we obtain different types of flour, in particular flour 00, 01,1,2 and wholemeal flour. The classic “white flour” of soft wheat is presented in small granules, with good extensibility and a lower tenacity than that of durum wheat, characteristics that make it perfect for preparing leavened products (sweet or savoury), fresh pasta or pasta all ‘ egg.
Nutritional characteristics
Durum wheat and, consequently, the semolina, which derives from it, has a lower glycemic index, is particularly protein and contains a high quantity of gluten: for these reasons, durum wheat products are recommended for those who need to take little sugars. (those suffering from diabetes for example) or those who follow vegan and vegetarian diets, while they are absolutely not recommended for those suffering from gluten intolerances or celiac disease. Small curiosity: thanks to the nutritional properties of durum wheat, bread, pasta and desserts made with semolina are preserved better and for longer than those made with soft wheat flours.
Soft wheat flours contain a greater quantity of sugars, in particular 00 flour which is among all the most refined, and for this reason, they have a higher glycemic index. Mineral salts and fibres chapter: to take larger quantities it is advisable to prefer less refined flour versions, in particular wholemeal flour which is the least processed.
Powdery mildew or white sickness is a cryptogamic disease, that is of fungal origin, which can affect sage plants and occurs on the leaves. This is the most frequent pathology among those that can affect this aromatic herb and occurs in particular with mild temperatures and high humidity. It is a very simple disease to identify: because the white patches that are seen on the leaves of the sage are very characteristic. A reader of Orto Da Coltivare, Barbara, asks me exactly what her plant can have, describing the symptoms of powdery mildew. I answer publicly because I think it may be useful for many to know how to defend themselves from this problem with natural methods and above all how to prevent it. Recognizing powdery mildew on sage Those who cultivate the vegetable garden will already know powdery mildew because it is a frequent pathology also on other cultivated plants, in particular on pumpkin and courgette. Powdery mildew is also called white sickness precisely because it work
Looking for a recipe for sweet tapioca couscous that’s simple to prepare and ready to eat in 30 minutes? So don’t leave Special food and follow step by step this sweet and easy tapioca couscous recipe that will easily become one of your favourites. This frozen dessert is perfect for entertaining friends at home or taking them to a party, no one will resist taking a slice! 8 guests 30m Dessert Ingredients for making sweet and easy tapioca couscous: 3 cups of raw tapioca 400 millilitres of milk 120 grams of sugar (¾ cup) 100 grams of freshly grated coconut 1 pinch of salt Condensed milk to taste Nutrition Facts Servings: 8 Amount per serving Calories 332 % Daily Value* Total Fat 5.3g 7%, Saturated Fat 4.4g 22%, Cholesterol 4mg 1%, Sodium 47mg 2%, Total Carbohydrate 70.3g 26%, Dietary Fiber 1.6g 6%, Total Sugars 20.3g, Protein 2.2g, Vitamin D 0mcg 1%, Calcium 73mg 6%, Iron 3mg 15%, Potassium 82mg 2% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a d
bay leaf liqueur, If you have a vegetable garden you will surely have numerous and fragrant self-produced aromatic herbs at your disposal. In addition to using them to flavor your recipes, many of these can be used to create excellent liqueurs, ideal to drink at the end of a meal as a digestive. Among these is the laurel liqueur, a fragrant and very aromatic alcohol, characterized by an intense green color very similar to that of olive oil. Those who have a laurel plant, if not even a hedge, will not lack the raw material to produce this spirits. Laurel liqueur, also known as "allorino", is very simple to make, it only requires a little patience and time for the initial infusion. Being very sensitive to light, it is essential to keep it in the dark: for this reason, once ready, it is advisable to line the bottles with foil. Otherwise, the laurel liqueur will tend to form unsightly residues, which however will not alter its taste. Ingredients for 1 liter: 500 ml of 95% alcohol
Comments
Post a Comment