On Wednesday, June 3, at 10:00 am, a new special edition of the Useful Program was released on Inter.
Host Alexander Lukyanenko, together with the project experts, compiled a rating of the most popular gas stations. Mayonnaise, sour cream and mustard are the favorites of Ukrainian cuisine. With them, even simple treats become not only tastier, but also healthier. What product do nutritionists recommend? What does mayonnaise go better with, and with what sour cream? Does the benefit of mustard depend on its strength, and the benefits of sour cream depend on its fat content? How to choose a quality product? And how do you make popular dressings at home?
MAYONNAISE
How is it useful?
Kateryna Kondratyuk, nutritionist: "Part mmayonnaise includes eggs, vegetable oil, and lemon juice. Fatty acids from oil rejuvenate the body, vitamin D from eggs strengthens bones, and lemon juice provides antiviral effects. In addition, natural mayonnaise contains lecithin, from which anti-stress hormones are synthesized. But mayonnaise is a very high-calorie product - 680 kcal / 100 g, so if you consume mayonnaise in large quantities, it will cause more harm than good. But one or two tablespoons of homemade mayonnaise is a great addition to a salad ".
How to choose?
Yulia Sliva, food quality and safety expert: “Quality mayonnaise has a uniform, dense texture and creamy color. To give the product the necessary thickness and long-term stability, stabilizers and thickeners are added to the formulations. In the production of high-fat mayonnaise, they are not used, and in mayonnaise with a fat content of less than 50%, stabilizers and thickeners are added in significant quantities, so read the composition carefully. It is also worth refusing to buy a product if you notice the following signs: pronounced yellow or white color, rare consistency, complete dissolution of the sauce in water without the release of fat drops».
Rating of the best dressings for food / istockphoto.com
How to cook?
Homemade mayonnaise from the chef Sergey Shelestov
Take 2 eggs, separate the whites from the yolks. Place the yolks, 1 teaspoon of mustard in a glass or metal bowl. Whisk the yolks and mustard lightly. Add 2 tbsp. tablespoons of lemon juice, a pinch of salt, a pinch of sugar and beat the mixture well. It should become homogeneous. Add 150 ml of vegetable or olive oil to the resulting mass in a thin stream, do not forget to beat constantly. When the dressing is holding on to the whisk, the mayonnaise is ready.
SOUR CREAM
How is it useful?
Boris Skachko, nutritionist: “Sour cream contains many vitamins and minerals: vitamins A, B, C, D, E, K, amino acids, choline, milk sugar, and also potassium, calcium, sodium, phosphorus, selenium, iron, magnesium and copper. The high content of vitamin D in sour cream contributes to better absorption of calcium by the body, and this has a positive effect on the condition of our skin, teeth and hair. Riboflavin (vitamin B2) helps the body to normalize blood pressure, promotes hematopoiesis, and replenishes energy reserves. The calorie content of sour cream depends on its fat content: from 115 kcal / 100 g (10%) to 290 kcal / 100 g (30%). Interestingly, sour cream with a lower fat content contains more proteins and is made from higher quality milk. The recommended daily intake for an adult is 1-2 tablespoons».
How to choose?
Oksana Prokopenko, expert on the quality and safety of dairy products: “If you want to buy a quality product, be sure to read the information on the package. It should say "sour cream", not "sour cream", "sour cream", "sour cream". If the list of ingredients contains vegetable fats, stabilizers and preservatives, this is a counterfeit. Also, its appearance and smell can tell about the quality of sour cream. Its consistency should be creamy, the whey should be transparent, and the taste should be pure fermented milk. A sharp sourness indicates that the sour cream begins to deteriorate. Please note: the shelf life of high-quality sour cream is no more than 14 days ".
What to cook?
"Sour cream mayonnaise" from the Chistyakov family (leading the "Kitchen Tips" section)
We take 200 g of sour cream, 1 tbsp. a spoonful of olive oil, 1 tsp. l. mustard, a pinch of black pepper, a little turmeric and lemon juice. Beat with a blender. The sauce is ready! Its advantages are exquisite taste and low calorie content. "Sour cream mayonnaise" will perfectly complement salads and is perfect for serving pasta or mashed potatoes. You can add garlic and herbs to it to taste.
MUSTARD
How is it useful?
Galina Saltykova, gastroenterologist: “Mustard grains contain many useful trace elements: protein, unsaturated fats, vitamins and minerals, which have a positive effect on the body, including - remove harmful cholesterol; improve the work of the cardiovascular and nervous systems; normalize high blood pressure; stimulate digestive functions and promote the rapid breakdown of fatty foods; strengthen the immune system; neutralize toxins. As for side effects, they can occur with excessive and uncontrolled consumption of mustard. It has an irritating effect on mucous membranes and can cause burns. It is advisable to consume no more than 2 teaspoons of the product per day. "
Rating of the best dressings for food / istockphoto.com
How to choose?
Maria Yanchik, food quality and safety expert:«A quality mustard must contain mustard grains or seeds, not mustard powder. Natural mustard should have a pleasant light yellow or yellow-brown color, and the consistency should be uniform, without lumps or stratification. If the mustard has a dark crust or bubbles and oil droplets form on the surface, the product is spoiled. Also, you should not buy mustard if it contains preservatives, stabilizers, flavorings. "
How to cook?
"Sweet mustard" from chef Anton Mittens
We take 5 tbsp. tablespoons of mustard powder, 5 tbsp. l. warm water, 3 tbsp. l. applesauce, 3 tbsp. l. vegetable oil, 2 tsp l. apple cider vinegar, 1 tsp. l. honey, 0.5 tsp l. salt, black pepper to taste and some cloves. Stir all ingredients until smooth. Let it brew. The mustard is ready! Serve it with meat, fish, aspic and jellied meat, prepare salad dressings and sauces on its basis! Mustard can be stored perfectly for about six months in the refrigerator, but over time it can lose its sharpness.
For even more information on the best food dressings, see the Useful Program talk show special: https://youtu.be/Xp8YwJFrzg4
