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НТВ

Еда живая и мёртвая

Еда

Сергей Малозёмов

Рецепт

Кулинария

Готовка

Продукты

Здоровье

перловка

свинина

хамон

окорок

ветчина

салат

заправка для салата

ячмень

каша

сало

баклажаны

блюда из свинины

блюда из перловки

блюда из баклажанов

полезная свинина

жемчужина среди каш

жемчужина среди круп

5 необычных заправок для салата

дрожжи

сухие дрожжи

дрожжи канцероген

дрожжи яд

вопрос недели

мясник

Петя Павлович

перлотто

Ольга Суздалкина

Марк Стаценко

00:00:00

[music]

00:00:16

good morning my name is Sergei young of

00:00:19

on the air and before the living and dead program about

00:00:23

what is harmful and what is useful, that’s what you

00:00:26

will see in today’s episode, pork is

00:00:30

just horror or horror-horror, as if the cellar

00:00:36

is being digested.

00:00:38

How do doctors evaluate this meat? Not only

00:00:42

vegetable oil and mayonnaise; simple dressing;

00:00:46

5 sauces that will transform even the

00:00:49

simplest salad; a pearl among cereals; who is

00:00:53

crazy about pearl barley?

00:01:02

also an answer to a question from our

00:01:05

viewers about the possible harm of yeast and, as

00:01:08

always, at the end of the program, the recipe of the week is

00:01:10

something beautiful and original that

00:01:13

you will see very soon

00:01:18

[music]

00:01:19

pork is usually scolded, it is considered

00:01:22

too fatty, difficult for digestion, and

00:01:25

in some religions it is even

00:01:27

declared unclean and prohibited for

00:01:30

consumption at the same time, pork is the

00:01:33

main type of meat in Chinese and Japanese

00:01:35

cuisine, not to

00:01:36

mention European

00:01:37

delicacies such as Parma ham

00:01:39

or Spanish jamon,

00:01:41

scientific nutritionists also praise pork

00:01:45

older and in terms of usefulness it is almost higher than

00:01:47

beef, where is the truth about pork

00:01:51

Our investigation of the week is dedicated to

00:01:56

Antonina from the Moscow region for

00:01:59

ten years now, she has not eaten pork at all for friends

00:02:02

or relatives sometimes and cooks it, but she does

00:02:04

not hide her disgust, she says

00:02:06

even the smell of pork fat is unpleasant to her,

00:02:10

according to Antonina, she has been convinced more than once that her

00:02:12

body simply cannot cope with such

00:02:14

meat as if immersed,

00:02:18

navels are digested, the way of life of

00:02:23

pigs also does not add to their popularity,

00:02:25

because they, as you know, love to wallow in

00:02:28

the mud and eat everything in a row; they eat

00:02:31

almost any food, including, by the

00:02:33

way, their own kind; why do

00:02:40

n’t devout Muslims and

00:02:42

Jews eat pork? The clergy say that there is no

00:02:45

logical justification there is no need to search here,

00:02:47

too, I reviewed

00:02:50

different books more than you, where

00:02:52

different ones are given, why was there

00:02:55

this ban in these speculations, there are no

00:02:57

explanations from only the order of the Almighty, the

00:02:59

creator of the Almighty God Allah on the

00:03:02

Holy Qur'an where it says you need to

00:03:03

squeeze

00:03:04

pork for you, pork is forbidden from scientists,

00:03:10

however there are rational versions in

00:03:13

hot countries where Judaism and

00:03:15

Islam originated; any raw meat spoils quite

00:03:18

quickly, but pigs have another

00:03:20

unpleasant feature: they are susceptible to

00:03:22

trichinosis infection by parasites that are very

00:03:25

dangerous for humans; we don’t keep track of the times you

00:03:30

will see patients infected with

00:03:31

trichinosis when the whole family is lying down; they

00:03:34

cannot chew; they can’t

00:03:36

move their eyes they can’t for the rest of their lives,

00:03:38

remember by the way, according to some

00:03:40

anthropologists, at some points pigs

00:03:43

even became food competitors

00:03:45

for humans in order to save water and

00:03:47

grain, it

00:03:48

became more profitable to breed

00:03:50

ruminants; they eat plants that are inedible for

00:03:52

humans and more easily tolerate a

00:03:55

lack of moisture;

00:03:56

pigs, on the other hand, It’s hot all the time and if she’s not

00:03:58

doing anything, she rolls around in the mud, which

00:04:00

creates a damp crust and allows her not

00:04:03

to overheat, hence the reputation of a not

00:04:05

clean animal. Nowadays,

00:04:09

these claims are also supplemented by the

00:04:10

peculiarities of industrial animal husbandry,

00:04:13

they say that piglets are literally stuffed with

00:04:15

antibiotics and growth stimulants,

00:04:17

some connoisseurs, by the way, assure that

00:04:19

meat from large companies is not only dangerous but

00:04:22

also has no taste; to prepare it, it

00:04:25

is necessary to use a wide

00:04:27

range of

00:04:28

spices in order for our taste

00:04:31

buds to feel at least something

00:04:33

[music]

00:04:35

Andrey Duvanov is a former lawyer and

00:04:37

today the owner of an agro-tourist

00:04:40

complex in the Yaroslavl region on his

00:04:42

farm

00:04:43

breeds horses, sheep, goats, birds, but what they

00:04:46

are most proud of here are

00:04:47

elite circles, inspired by the

00:04:50

Spanish experience of raising Iberian

00:04:53

pigs and making them the most expensive hamon in the world,

00:04:55

Andrey began breeding, crossed a

00:04:58

wild boar with a domestic pig, from the

00:05:01

latter the animal got high

00:05:03

fertility from the boar, a lifestyle and a complex character a

00:05:06

couple of times we even interrupted the interview;

00:05:11

their morals are from Yaroslavl and Beritz and they live

00:05:15

almost in wild conditions;

00:05:16

it is believed that in a free pig and the meat is

00:05:19

tastier, an

00:05:20

important role, of course, is played by food;

00:05:21

something animals find the roots and

00:05:24

leaves of the trees themselves, plus people also give them

00:05:26

corn and juicy feed

00:05:29

European relatives of these pigs are

00:05:31

believed to love acorns most of all,

00:05:34

according to some sources of

00:05:35

medieval Italy, they even estimated

00:05:38

the area in pigs how many of them the

00:05:40

workers here could feed on acorns and

00:05:43

chestnuts, this is easy miles ready, of course

00:05:46

acorns, of course, can’t be obtained anywhere, the

00:05:49

number of teeth is simply not

00:05:51

to formalize everything these

00:05:53

fat herds

00:05:56

from the meat of a new breed on the Duvanov farm

00:05:59

are prepared by the company God help Lansky,

00:06:02

the recipe as the owner says, he spied

00:06:04

on the inhabitants of the fiery land and they from the

00:06:07

seafarers,

00:06:08

hence the name in honor of

00:06:09

the traveler Ferdinand Magellan

00:06:11

when animal carcasses were kept suspended on ships

00:06:13

and constantly dipped in

00:06:15

sea water and then they cooked without the need for

00:06:18

fire, and next to it it’s both

00:06:19

hot and flowing and

00:06:23

smoking, as a result, after a long period of

00:06:26

this heat treatment, a

00:06:29

completely unusual consistency of the

00:06:32

product is obtained, it’s soft, it falls apart, but at the same

00:06:35

time it retains elasticity,

00:06:36

but the main product that is produced from

00:06:39

Russian and Berium meat cypher is already in the

00:06:42

Vladimir region,

00:06:43

this is our version of the Spanish jamon,

00:06:45

master Andrey Kuspid is engaged in this sausage business,

00:06:48

he has been working with meat for so long

00:06:51

that even shoes are specially made

00:06:53

of wood and cannot be pierced by a

00:06:56

single knife that accidentally fell off,

00:06:59

because once Andrey

00:07:01

pierced his leg through Agafya’s branded cookware

00:07:03

learned the art of cooking

00:07:06

dry-cured pork in France, and while

00:07:09

studying ancient Russian cookbooks, I

00:07:11

discovered that pork

00:07:13

legs were once seen in our country and then ceased

00:07:16

in Russia; this type of product

00:07:19

existed before the war of 1914-17;

00:07:23

moreover, Russia actively exported

00:07:25

this type of product before

00:07:26

Great Britain for the navy

00:07:29

in Russia the Russian word is called

00:07:31

about the spring ham of course, more than one

00:07:34

food appropriation activist could not

00:07:35

allow a

00:07:36

Russian peasant to mummify a

00:07:39

pork leg for a year or more

00:07:41

and, moreover, for it to lose another 40

00:07:44

to 50 percent of its weight,

00:07:46

the cost of the finished product domestic

00:07:49

delicacy is about two and a half thousand

00:07:51

rubles per kilogram; the

00:07:53

high price is explained by the complexity and,

00:07:55

most importantly, the duration of preparation;

00:07:57

pork legs are first salted and

00:08:00

then sent to maturation chambers

00:08:02

for 10–14 months; the most difficult thing is

00:08:05

to maintain the necessary

00:08:07

temperature and humidity conditions in them; we have a

00:08:09

very unstable climate;

00:08:13

naturally this you can do it somewhere in the

00:08:15

Alpine mountains in a cave

00:08:17

where the weather will be more or less stable

00:08:20

temperature and stable humidity - all

00:08:23

this is beautiful and tasty, although many people do

00:08:26

not like the particularly specific smell for the first time,

00:08:29

but what about the warnings from

00:08:31

doctors not so long ago, the World

00:08:33

Health Organization recognized

00:08:34

many meat delicacies,

00:08:36

including bacon and pork sausages,

00:08:38

tourism are carcinogenic

00:08:42

in the homeland of jamon in Spain; however,

00:08:44

they say that,

00:08:47

firstly, you can’t eat too much of this expensive product,

00:08:48

and secondly, the technology of its preparation

00:08:50

without a large amount of chemicals makes

00:08:53

raw-cured meat not so

00:08:55

harmful. hamon is it

00:09:00

would seem that something exceptional is red meat, which is

00:09:01

harmful to eat, it is often surprising, but camon does

00:09:04

not have such a detrimental effect on the body,

00:09:06

this is confirmed by some studies

00:09:08

in the holon, there are even many unsaturated

00:09:11

fatty acids, the same ones for which

00:09:14

olive oil is valued, and in Spain and Italy

00:09:18

there are traditions of eating hamon or in

00:09:20

Russian ham with melon,

00:09:22

nutritionists approve of this, they say that

00:09:25

vegetable and fruit additions to meat

00:09:27

always reduce the harm from it on this

00:09:33

plate, after all, there is too much jamon, they

00:09:35

usually put less melon, only 30

00:09:38

kilocalories, and in the holon there are already 150,200

00:09:40

wealth in paint, well, probably not either so

00:09:44

much,

00:09:45

depending on what you will eat next, if

00:09:47

after such an appetizer you are also served

00:09:50

the first and second, you will end up with a

00:09:51

high-calorie meal, so 1

00:09:54

jamon with melon can sometimes be

00:09:56

enough. What other pork products does

00:10:00

science approve and who

00:10:02

should not eat this meat? Be sure to wait for the

00:10:05

second one parts there is still a lot of interesting things ahead

00:10:09

this is food living and dead look further

00:10:14

they will make a

00:10:16

vegetable salad a haute cuisine dish

00:10:19

almost beetroot mayonnaise unusual

00:10:23

dressings that are easy to make at home once

00:10:27

complained about cereal why barley was removed

00:10:30

and then returned to the army menu has not yet

00:10:33

risen it was necessary to eat gene through everything and

00:10:36

is it true that it rejuvenates the body,

00:10:38

as well as the answer to a question from our

00:10:41

viewers about the potential harm of yeast

00:10:44

from the finale of the program, a

00:10:45

traditionally beautiful recipe of the week and

00:10:47

the continuation of the main investigation of the issue of

00:10:50

pork, how often can it be eaten,

00:10:53

what are the secrets of choosing the right

00:10:55

meat, what do scientists think about salt and is it worth it?

00:10:59

eat pork skin on air and before the

00:11:06

living and dead program about what to eat

00:11:09

in order not to get sick, not to get fat and live

00:11:12

longer, in my deep conviction the king of

00:11:15

healthy food is a salad,

00:11:18

of course, not Olivier or herring under a fur coat,

00:11:21

they are too fatty and high-calorie

00:11:23

something from greens and vegetables

00:11:26

there is a lot of fiber vitamins few

00:11:28

calories there is only one problem,

00:11:30

how to make these fresh 2 even a little bit

00:11:34

more often and the ingredients are delicious, this is where

00:11:38

salad dressings come to the rescue

00:11:41

5 interesting options for your attention

00:11:43

right now

00:11:45

[music]

00:11:49

and

00:11:57

the winner of culinary competitions, chef

00:12:00

Olga created the cinema specializes in the

00:12:02

now fashionable

00:12:03

vegetarian cuisine, she knows exactly how to

00:12:06

season vegetables so that they become

00:12:08

works of haute cuisine with harsh

00:12:13

tasters and and sauces will become Denis

00:12:16

Markelov the author of his own

00:12:18

nutrition system on which he lost 100

00:12:19

kilograms his student Elena Gorlanova

00:12:22

she lost 30 kilos and Kirill Zudin

00:12:25

just started eating right, thinks

00:12:27

vegetables are tasteless and misses sweets,

00:12:30

let's see if they will taste like a

00:12:32

fairly simple mixture of tomatoes, cucumbers

00:12:34

and lettuce leaves if it is seasoned with

00:12:37

sauces from the chef

00:12:39

[music]

00:12:44

as has long been known to residents of the Caucasus and not

00:12:47

only vegetables go well with

00:12:49

fermented milk Olga advises using the products as a base to

00:12:52

take what you simply

00:12:54

like best:

00:12:55

kefir, sour cream, yogurt and add

00:12:57

some

00:12:58

bright ingredients. Today’s combination

00:13:01

would be strawberry yogurt and honey magician and

00:13:04

apple cider vinegar,

00:13:05

it is very important that it is of good

00:13:07

quality, but this vinegar has very

00:13:10

good quality. the right

00:13:12

aromatics, it doesn’t rush sharply into the nose

00:13:14

Olga puts the ingredients in the blender,

00:13:17

adds two tablespoons of honey and beats everything

00:13:20

until pink genes are formed, last of all,

00:13:25

adds the magician and mix

00:13:28

if this dressing is allowed to brew, it

00:13:30

will become thicker

00:13:31

and the taste will be richer, as our

00:13:34

experts will perceive in combination with tomatoes

00:13:38

let's try before yogurt facts

00:13:45

looks like strawberries or strawberries

00:13:49

let's go delicious

00:13:51

I actually hate tomatoes

00:13:55

yogurt and I are fine if I was

00:13:57

invited to a reception put on a salad like this

00:13:59

I would probably take it as something

00:14:02

new and delicious but honestly I would

00:14:04

probably prefer it at home something simpler, but I

00:14:07

liked the taste and the color

00:14:09

says what kind of dressing you could make yourself a

00:14:12

casserole, the tasters immediately began

00:14:14

to think of where else

00:14:16

such a sauce could be used,

00:14:17

for example, in their opinion, it would

00:14:19

go perfectly with cottage cheese, but in general,

00:14:24

you can experiment with salad dressings not only with strawberries

00:14:25

but also with other berries

00:14:27

[music]

00:14:32

from nuts

00:14:34

Olga also offers a version of sour cream for a

00:14:37

similar sauce made from cashews. Pre-

00:14:40

soaked nuts should be whipped in a blender

00:14:42

along with garlic, lemon and lime juice, as

00:14:45

well as salt and water, which will allow you to

00:14:47

adjust the thickness. Will our

00:14:49

tasters guess the composition of the unusual We

00:14:52

won’t tell you about the sauce, it’s very similar to a

00:14:57

dream, only for shawarma, it seems to me that this

00:15:00

olive oil is most likely

00:15:02

in general - they put eggs and garlic, but I think

00:15:08

it’s from a branch of sour cream with mustard oil,

00:15:11

some kind of pepper is even lighter to the

00:15:13

sure

00:15:14

taste, the taste of shawarma is straight lives

00:15:21

walnut It

00:15:23

seems to me that you overestimate the number of

00:15:26

components for this sauce It seems to me

00:15:28

that such a sauce can definitely be recommended

00:15:30

for home use A

00:15:31

salad like this will brighten up very much in the

00:15:33

transition to a vegetable diet,

00:15:35

it is important to have a variety of tastes and such a

00:15:38

nut dressing copes with

00:15:41

this task perfectly; by the way, there are a lot of recipes

00:15:43

and only with cashews, but with pine

00:15:45

walnuts, hazelnuts and almonds, the scope for

00:15:48

imagination is unlimited

00:15:50

[music] we will

00:15:56

continue to surprise the taste buds,

00:15:58

you can make a classic

00:16:01

dressing based on vinegar and

00:16:02

vegetable oil Olga add

00:16:05

Asian ones, but one that will

00:16:07

harmonize with many vegetables,

00:16:09

for example daikon on they paredes and who

00:16:12

changed you want to chop and for against simple

00:16:14

dressing it turns

00:16:15

out all the ingredients need to be whisked

00:16:17

soy sauce mix with finely

00:16:20

chopped chili garlic and parsley

00:16:22

add rice vinegar and pour in sesame

00:16:25

oil our dressing is ready Asia knots by

00:16:29

the way this sauce is great for

00:16:32

marinating meat or fish,

00:16:34

but how about in a salad

00:16:44

for Mechisky vinegar garlic olive

00:16:47

oil very tasty

00:16:49

no definitely don’t like it very

00:16:52

salty decreases of course when cooking at home

00:16:56

the proportions can be changed by adding for example a

00:16:58

little less soy sauce and a little more

00:17:01

oil

00:17:02

[music]

00:17:10

the mass Russian consumer is used to

00:17:12

Of course, most salads are dressed with

00:17:14

mayonnaise, which nutritionists criticize for being

00:17:17

too high in calories,

00:17:19

but there is a way out, you can achieve a similar

00:17:21

taste with much healthier means.

00:17:24

Olga suggests doing this based on

00:17:26

melon. You will also need lemon juice and

00:17:29

honey and oil, and chilled. We

00:17:32

just need to remove the vegetable

00:17:34

oil for some time in the store you can’t

00:17:36

get it, shake it, it will be

00:17:38

chilled, so we

00:17:40

emulsify our sauce and now, having

00:17:42

whipped all the ingredients in a blender more than once,

00:17:47

we get a thick sauce similar to mayonnaise

00:17:50

but with the aroma of melon

00:17:52

[music]

00:17:55

again sour cream tunnel Ivan, even I would

00:17:58

say very tasty

00:18:02

to you you just need a sweet salad,

00:18:04

no, neither mine,

00:18:06

I also probably still stick to

00:18:08

this, in fact, soy sauce, let’s

00:18:11

say that it should be everywhere, the color is white, the

00:18:14

color is white, yes, it may taste like

00:18:17

blackberry, strawberry, the dressing is delicious, but I would

00:18:21

usually give her a fruit salad or berry salad I

00:18:25

like the combination of vegetables and fruits,

00:18:28

it’s quite tasty for those with a sweet tooth, by the way, the

00:18:31

melon remained

00:18:34

unrecognized by our tasters

00:18:36

[music]

00:18:39

and finally, let’s add some color

00:18:46

unexpected ingredients baked beets beet

00:18:48

juice balsamic vinegar and sugar

00:18:51

syrup 1 part water to one part sugar

00:18:53

all this is needed again - still beat in

00:18:55

a blender and at the end add

00:18:57

chilled oil almost beetroot

00:19:00

mayonnaise this time the experts instantly

00:19:02

recognized the main ingredient here there are

00:19:05

definitely beets very tasty

00:19:08

also soy sauce there would be a surprise but you

00:19:10

and I walked wolves are not the most different

00:19:16

I hate beets since childhood I haven’t eaten

00:19:22

I have a rare beetroot that tastes like a herring under a

00:19:25

fur coat, well, by the way, it’s quite possible to recommend

00:19:27

this, it’s difficult to get a little

00:19:29

use,

00:19:30

I would call it a compromise between

00:19:33

salty and sweet, and so the result is that you

00:19:36

can dress the salad with virtually

00:19:39

anything, this will make healthy

00:19:41

vegetables more tasty from nutritionists there are

00:19:44

only three wishes not to forget that

00:19:46

excess honey is the same harmful sugar,

00:19:49

a lot of soy sauce, not very positive

00:19:52

salt, but also oil in excessive quantities is

00:19:54

nothing more than a calorie, but

00:19:56

otherwise complete freedom, all recipes from

00:19:59

this plot are easy to find on our website

00:20:01

3w and yes. show and you don’t have to strictly

00:20:04

follow the proportions, experiment

00:20:06

as you like it and then even the

00:20:09

simplest salad of cucumbers and

00:20:11

tomatoes will seem like a completely new dish every day

00:20:16

[music]

00:20:20

in the kitchens of the best chefs you can always

00:20:22

find Spanish olive oil

00:20:25

Borges classic it contains not only

00:20:27

the taste but also the benefits of olives, this oil is

00:20:30

great for frying and stewing and

00:20:32

baking, look in our program

00:20:34

immediately after a short break, is

00:20:37

pearl barley really capable of treating and

00:20:41

rejuvenating dry skin on morphine and, to

00:20:44

this extent, pork who and why

00:20:47

eat it raw repeat this

00:20:49

homemade cream conditions is not worth it and also the answer

00:20:53

to the question from our viewers about

00:20:55

whether yeast is harmful and the recipe of the week, as always, we

00:20:58

have selected something beautiful and tasty, everything

00:21:01

will become clear from the video, which is only

00:21:03

one minute long

00:21:04

[music]

00:21:09

and who gets my book today,

00:21:12

scientific principles of losing weight every week

00:21:16

we are giving it to the viewer who gave us

00:21:19

the most interesting question about food through social networks Tatyana

00:21:27

Chudinova from Moscow asks is it true

00:21:30

that dry yeast is dangerous to health

00:21:33

they write that they even cause cancer we answer

00:21:36

killer yeast is what the Internet calls

00:21:39

these fungi that are widely used in

00:21:41

baking they emit carbon dioxide gas in

00:21:44

the form of tiny bubbles and the dough

00:21:46

becomes fluffy. Rumors say that

00:21:48

yeast not only loves heat,

00:21:51

but also survives at record temperatures of

00:21:53

up to 500 degrees and then penetrates our

00:21:56

body and settles there and versions are

00:21:59

also relatives of mold, for example, they

00:22:01

inhibit the beneficial intestinal microflora,

00:22:03

succumbing to the line, many begin how in the

00:22:06

old days to use sourdough instead of yeast,

00:22:08

such products are available and in

00:22:10

stores they are usually more expensive than

00:22:12

usual, and in fact there

00:22:15

is also yeast there, just other so-called

00:22:18

wild ones, they live in symbiosis with lactic acid

00:22:20

bacteria and most importantly there is no difference with

00:22:23

ordinary St. Petersburg yeast from a nutritional

00:22:26

point of view they don’t have, they are exactly the

00:22:29

same single-celled fungi that die

00:22:31

at temperatures above just 50 degrees,

00:22:34

ready-made yeast cells die when

00:22:37

baking bread, that is, ready to bake on

00:22:40

bread, there is no living yeast

00:22:42

because 100 degrees the temperature in the center of

00:22:44

the crumb is more than enough for

00:22:46

them all died,

00:22:48

we still decided to check it and

00:22:50

sent several types of

00:22:52

bread with yeast and without yeast to the laboratory; we did

00:22:56

not find living organisms in any sample,

00:22:58

so there is definitely no need to be afraid; besides,

00:23:02

baker’s yeast also synthesizes useful

00:23:05

substances, for example, B vitamins,

00:23:07

they are formed in the dough when fermentation and

00:23:09

are preserved in baked bread, so it’s

00:23:12

impossible to say about yeast-free bread that it is

00:23:15

healthier than yeast bread,

00:23:16

it’s simply not true

00:23:18

[music]

00:23:23

it surprises me personally, but many of my

00:23:26

friends don’t like pearl barley; some were

00:23:30

discouraged by military service; some were discouraged from

00:23:32

factory canteens or pioneers camps,

00:23:34

after all, the cereal is good, very healthy, and

00:23:37

with skillful preparation it

00:23:39

tastes delicious. Translator from English

00:23:47

Vladimir remembers his service in the army

00:23:49

as a whole with warmth, but pearl barley

00:23:52

says it ruined everything for its hardness and

00:23:54

lack of taste and was even called

00:23:57

shrapnel, but how it was in the army is

00:24:00

it was just honestly terrible, just terrible,

00:24:02

but nothing could be done, you

00:24:05

had to eat, you ate through here, but

00:24:09

Peter the Great, according to legend, loved barley porridge so much

00:24:12

that he even supposedly ordered it to be called

00:24:14

pearl grains; they reminded him of a

00:24:16

precious adornment, and that’s how the

00:24:18

word pearl barley appeared from

00:24:21

the Latin perla is a

00:24:22

pearl in the mandatory diet of the military;

00:24:25

this cereal entered the 20th century and the reason

00:24:28

was one of its special properties; it

00:24:31

contains macro and microelements; it

00:24:34

also contains vitamins that allow it

00:24:37

to stop bleeding

00:24:39

quickly; wounded people come to heal early;

00:24:45

one of the indispensable participants in

00:24:47

blood coagulation is the protein fibrin; threads

00:24:50

of which literally patch up damage and

00:24:52

pearl barley contains amino acids and minerals that

00:24:55

are important for the production of this substance, although

00:24:57

it is certainly not a unique source; the

00:24:59

same effect will be given by any

00:25:02

balanced diet

00:25:07

[music]

00:25:08

barley was removed from the army menu for some time due

00:25:11

to constant complaints about the

00:25:13

taste and complexity of preparation is now

00:25:16

included Do commanders decide to include it in the diet

00:25:18

for therapeutic nutrition after operations in

00:25:21

military hospitals? Another

00:25:23

barley cereal is recommended;

00:25:25

it has similar advantages because

00:25:27

it’s the same barley only crushed and

00:25:29

it’s easier to cook about different types of crop. We’ll talk about different types of crop later

00:25:32

and show that you

00:25:35

can also make more porridge from ordinary pearl barley.

00:25:38

all my life the military had it,

00:25:41

nothing bad ever came from it, but you

00:25:45

need to know how to cook it, and I

00:25:47

will eat this porridge, you and I will eat it with pleasure memes

00:25:51

delicious recipes very soon, by the way,

00:25:54

barley grains have other advantages,

00:25:57

for example, long-lasting satiety due to the abundance of

00:26:00

complex carbohydrates and some women,

00:26:02

like the philologist Zhanna, read on the Internet about the

00:26:05

rejuvenating effect of barley porridge, they write

00:26:08

that it’s all thanks to the amino acid rubber, a

00:26:10

component of collagen, when it is

00:26:12

deficient, the skin loses its elasticity

00:26:14

and hair and nails become brittle,

00:26:16

dry skin to the point of wrinkles to some

00:26:19

extent,

00:26:21

periodically appearing red spots

00:26:23

on face, maybe it would be possible to get rid of all this,

00:26:25

Zhanna decided to eat

00:26:28

pearl barley three times a week for a

00:26:30

month, to begin with, an examination for the

00:26:33

degree of elasticity and firmness of the skin,

00:26:35

fat and moisture content,

00:26:37

we carry out markings so that after a

00:26:39

month we take measurements at the same

00:26:41

points and can see the dynamics of the

00:26:43

result of the experiment, by the way, in

00:26:46

Russia, grains from barley were also credited with an

00:26:50

anti-cold effect; it was believed that

00:26:52

they help cope with coughs;

00:26:54

there is some truth in this; by the way, this

00:26:56

is true; the latest study has proven that

00:26:59

beta-glucan and barley have a

00:27:01

positive effect in the treatment of

00:27:03

fibrosis and lung carcinoma; it stimulates the

00:27:05

body fights infections and

00:27:07

bacteria, however, nowadays it is certainly

00:27:10

more effective

00:27:11

to eat barley not instead of medicines, but

00:27:13

along with them

00:27:14

delicious dishes with this cool, in fact, there is

00:27:17

a lot of barley, this product was

00:27:20

found at the Russian table many centuries ago

00:27:22

in pies and in stew and porridge

00:27:25

but in Soviet times, of course, this is

00:27:27

pickle in the Leningrad style, well, like

00:27:30

giblets,

00:27:31

what kind of white roots after the revolution in

00:27:34

1918, of course, none of this

00:27:36

happened, they and their colleagues say,

00:27:40

well, cook the broth,

00:27:42

some kind of bones, but the cucumbers in the barrel are of course the size of

00:27:44

I have thousands of them in the basement Well, let’s add potatoes

00:27:47

and onions, but what about pearls to fill up?

00:27:50

According to historians, the

00:27:53

legendary Soviet rassolnik

00:27:55

actually appeared out of poverty and such

00:27:58

tricks with barley

00:27:59

happened not only here

00:28:02

[music]

00:28:04

[applause] [music]

00:28:06

[applause]

00:28:08

this is the Milanese La Scala Theater a cult

00:28:11

place for everyone who loves opera, but we are

00:28:14

here for a completely different reason,

00:28:15

it turns out that in Italy, as in Russia, the

00:28:17

local chef and Jeddah actively eat barley,

00:28:20

and benatti shows me

00:28:23

typical Italian dishes made from pearl

00:28:26

barley, all of them are also from the cuisine of poor

00:28:29

people, although now they often they are also found

00:28:31

on the menu of the restaurant she is in the garden terribly dollars here is

00:28:34

our pearl barley soup in Tuscan style it is

00:28:36

prepared with aromatic herbs and

00:28:38

beans

00:28:39

try it they will undertake a new appetite

00:28:48

this is the taste of Russia Buzova Rus from Russia

00:28:52

good

00:28:55

the taste is how my mother makes it

00:28:57

[music]

00:28:59

kirarichi actually it’s called

00:29:02

grandma’s recipe, we’ve been preparing this

00:29:05

soup here for more than half a century,

00:29:06

the main secret and jeder, the bland taste of

00:29:10

barley requires spices, then it won’t be

00:29:13

boring in Italy. By the way, they also produce

00:29:15

ready-cooked barley in jars,

00:29:17

they make desserts from it. In

00:29:22

general, of course, barley is widely grown

00:29:25

not only for production purposes. of the

00:29:27

total volume, according to statistics,

00:29:29

only 10 percent is sent to

00:29:31

store shelves; 70 percent is used for

00:29:33

animal feed; and another 20 percent is used for the

00:29:36

production of kvass and beer; we grow

00:29:40

malting barley; here it is necessary to

00:29:42

observe the content of potassium, phosphorus, and

00:29:45

nitrogen in the required proportions; several

00:29:47

treatments for the disease that is,

00:29:49

complex technology is what is important to know about

00:29:52

the varieties of barley circle, barley is

00:29:55

peeled from the shells and crushed

00:29:58

berlov and this is a whole grain,

00:30:00

but not only peeled but also

00:30:02

polished, and there is also Dutch, the

00:30:05

whitest smooth and almost round grain, and

00:30:07

this is what is most often bought, although it of

00:30:10

all, the least useful is after we

00:30:14

deprive it of all the shells, we remove

00:30:17

dietary fiber along with vitamin

00:30:19

elements, we are left with practically

00:30:20

only pure starch, in this regard, those

00:30:25

methods of preparing cereals, both barley

00:30:29

and pearl barley, they lead because

00:30:32

some part of the shells remains of dietary

00:30:34

fiber. for quite a lot, it was barley

00:30:38

and pearl barley that were the healthiest of all

00:30:41

and replaced three times a week for a

00:30:43

month, our heroine Zhanna ate,

00:30:45

dreaming of a rejuvenating effect and that in

00:30:48

the end we can say this means that in a

00:30:51

month it definitely hasn’t gotten worse, the only

00:30:53

parameter we can evaluate how

00:30:55

negative are the humidity parameters,

00:30:57

it means we had 73

00:30:59

now it’s 49 the skin of your table is slightly

00:31:03

more hydrated otherwise everything will mummify

00:31:06

yes no you haven’t mummified it’s connected

00:31:09

this may be in general due to weather

00:31:10

conditions and the environment the

00:31:12

elasticity and firmness parameters of the skin are

00:31:15

practically not Scientific data has changed and

00:31:18

they say that it wasn’t worth waiting for,

00:31:20

lysine, which is involved in the building of collagen, is present

00:31:23

in cereals, but there is very little of it,

00:31:25

nevertheless, Zhanna is not

00:31:28

upset by the result of the experiment at all and I evaluate it

00:31:31

positively, despite the fact that the porridge did not turn out to be

00:31:34

different apples for me, it still turned out to be

00:31:36

a lot of advantages firstly, this is a reduction in weight

00:31:37

to minus 3 kilograms, and secondly, this is part of a

00:31:40

healthy lifestyle and I think that I will

00:31:43

probably continue to flop the title of barley, but the

00:31:46

main question remains: how to prepare

00:31:48

ordinary barley so that it is tasty for

00:31:51

everyone, even those like our hero Vladimir,

00:31:53

without disgust and looking at this cereal

00:31:56

can’t help, professional chef Mark Statsenko is in a hurry to help

00:32:00

today we will cook a cool pilota

00:32:03

with mushrooms and shrimp in general beets with

00:32:05

mushrooms an extraordinary combination

00:32:07

when there is some kind of group in pearl barley

00:32:10

it’s wrong I’m generally completely

00:32:11

bland then it’s interesting it balances the

00:32:15

taste and grains that the soldiers

00:32:19

called shrapnel because of their harshness and tastelessness,

00:32:22

and sometimes even tormented, were transformed

00:32:25

literally before our eyes. Will

00:32:27

Vladimir guess what the main ingredient of this

00:32:30

colorful dish is? Close your eyes and

00:32:36

don’t open them, but smell what associations,

00:32:42

some seasonings, I feel this is the

00:32:45

most important thing what is there even that it

00:32:47

looks like

00:32:48

jam, to be honest, I won’t

00:32:50

torture you, try it, but it’s barley, but I can also

00:32:57

feel your barley with my teeth, but I don’t

00:33:02

feel the taste of barley at all, we

00:33:04

prepared it like the Italians make risotto, the

00:33:06

nose barley is called pilot, that is,

00:33:08

it’s hard to stop, amazing just

00:33:11

at dish amazingly dealt with the

00:33:14

pilot

00:33:15

Vladimir joked from serving for another year with

00:33:18

such dinners

00:33:19

in general, do not rush to transfer

00:33:21

barley to the reserve a little patience a couple of

00:33:23

culinary secrets and a seemingly simple

00:33:26

porridge will become a royal dish on your

00:33:29

table, this is food living and dead, see the

00:33:34

finale of the program

00:33:36

pork how to choose it so as not to

00:33:39

end up in the hospital

00:33:40

how lard can be useful what

00:33:43

pork head and skin taste like and also our

00:33:47

recipe of the week a

00:33:48

traditionally beautiful

00:33:50

minute-long video on the air and up to the living and dead

00:33:59

program in which I Sergey Malo Zamok

00:34:01

find out what is harmful what are the health benefits of pork? are there

00:34:05

more pros and cons for health?

00:34:07

This is the topic of the week’s investigation and

00:34:10

right now its

00:34:11

final part is what happened at the beginning of

00:34:15

the program. We met those who

00:34:18

avoid pork because of its fat content and

00:34:20

calorie content, and those who, on the contrary,

00:34:22

appreciate this meat. they are breeding new breeds of

00:34:25

pigs and making exquisite meat

00:34:27

delicacies.

00:34:28

By the way, dry-cured harmony and similar

00:34:31

products are spoken of by nutritionists with

00:34:33

respect, praised for the abundance of healthy

00:34:35

fatty acids, and what does science think about

00:34:38

salt, which is more familiar and accessible to us,

00:34:40

it also has a link and

00:34:42

origin, it turns out that the latest

00:34:44

study

00:34:45

has rehabilitated this the product in salt is a

00:34:47

very good combination of the same

00:34:49

fatty acids, there are even especially valuable

00:34:51

linoleic and new arhita, so doctors

00:34:54

recommend regularly eating 20-30

00:34:57

grams of lard per day, in particular, it

00:34:59

helps strengthen blood vessels, and in general, about

00:35:02

pork fat, which many are so afraid of,

00:35:04

doctors say the opposite positively,

00:35:07

pork fat is much better than

00:35:10

beef or lamb fat because it

00:35:12

contains less saturated unhealthy fats

00:35:15

and more polyunsaturated and

00:35:17

monounsaturated fats, which means these fats are

00:35:19

beneficial for our body,

00:35:21

and some parts of the pork carcass

00:35:24

can even be called dietary because there is

00:35:26

fat and therefore calories in there are few of them,

00:35:28

for example, shoulder blade fillet is only

00:35:31

150 180 kilocalories per 100 grams, although

00:35:35

of course in ribs and necks there are

00:35:37

already more 350 400 science has

00:35:41

one more argument in favor of pork, this meat is not

00:35:44

as red as beef or lamb

00:35:46

because it contains less game

00:35:48

substance carrying oxygen but

00:35:50

having a

00:35:52

carcinogenic effect in excess quantities, there are other advantages:

00:35:55

proteins and pork are

00:35:57

more easily absorbed by our body, which is why pork is

00:36:00

often included in the diet and baby

00:36:01

food, and in general,

00:36:03

lean pork is recommended to people after surgery

00:36:05

as a source of easily digestible

00:36:07

proteins,

00:36:08

by the way, as they assured us experts,

00:36:11

industrially produced meat in stores and

00:36:13

on the market can be bought without fear for

00:36:16

health, control for the presence of parasites

00:36:18

works well, and antibiotics are found in meat

00:36:20

extremely rarely, more often than not, strangely enough, a

00:36:23

violation is found in the products of

00:36:25

participants; it is not for you to buy on the side of the

00:36:28

road somewhere if you go, buy

00:36:30

flax and fresh meat of your own, there is

00:36:33

also a widespread opinion that for

00:36:35

safety reasons, pork must be

00:36:37

thoroughly fried, but does it make sense

00:36:41

to figure it out? We invited to our

00:36:43

studio a prominent meat expert, Doctor of

00:36:45

Sciences

00:36:46

Anastasia Semenova and a butcher of the new

00:36:48

generation, as he asks himself name

00:36:51

Petya Pavlovich

00:36:52

and asked to cook the perfect steak,

00:36:55

the cook cuts out a piece of solid pork neck

00:36:58

and immediately sends it to the frying

00:37:01

pan.

00:37:02

The longer it sits salted, the more

00:37:04

moisture is released from the meat and if the meat

00:37:06

is wet, it will not fry in the

00:37:08

frying pan.

00:37:09

The cook uses a special

00:37:11

thermometer for frying.

00:37:12

the temperature in the thickest part of the piece should

00:37:14

be only 60-63 degrees; for comparison,

00:37:18

when fully roasted, it reaches 70 and

00:37:21

above; perfect medium doneness; the meat is

00:37:24

slightly pink; I would say that

00:37:26

this is a great degree of doneness of the

00:37:28

pork strike; and the doctor of sciences

00:37:30

approves of this method; the fact is that

00:37:33

bacteria that everyone is afraid of are infected,

00:37:35

as a rule, the outer parts without a

00:37:37

piece again and they

00:37:39

have time to warm up properly and the

00:37:41

juiciness remains very well

00:37:44

felt that they salted it before frying

00:37:48

because it is the salt that is perceived from the

00:37:50

outside as a taste to and the inside of the

00:37:53

piece has a taste of the meat itself -where

00:37:57

they go and fall much further, even

00:38:00

raw pork in Germany, for example, the

00:38:03

ancestors make a place for a kind of

00:38:05

sandwich from minced bread, onions and spices,

00:38:08

and the cook in our studio prepares tartare

00:38:11

from minced meat, it’s not like thermally

00:38:14

untreated meat, I’ll season it with

00:38:17

a little soy sesame sauce

00:38:19

I'll sprinkle lightly toasted

00:38:23

sesame seeds with oil

00:38:24

and add a little ginger and lemon

00:38:28

juice, take lemon juice in this case they

00:38:31

will serve as agents to fight

00:38:33

bacteria with any losses that

00:38:35

could be outside on cm strong

00:38:37

expression agents of fight, here's

00:38:40

science I'm protesting of course some

00:38:42

disinfecting effect of the spice there is, but

00:38:45

they won’t give a guarantee of safety; to decide to

00:38:48

eat tartare, you have to really trust

00:38:51

the supplier; the meat is very tasty, but I

00:38:55

want to say that it’s still

00:38:58

not worth repeating this at home, and not in

00:39:00

every restaurant you can

00:39:02

try it, too, you need to be sure that this is a

00:39:05

restaurant which controls the boiler,

00:39:07

but the raw meat is very tasty, using the more

00:39:12

familiar methods of heating and boiling,

00:39:15

pork is prepared in China and they do

00:39:17

it in dozens of different variants,

00:39:20

and even very unusual by-products are used,

00:39:23

for example ears, and the meat master in our

00:39:26

studio shows how to make chicha ron

00:39:29

chips made from leather,

00:39:31

they are very popular in Spain and Latin

00:39:33

America; the leather must first be boiled

00:39:35

and dried, put into a

00:39:38

hot deep-fryer and oil. The

00:39:40

process itself is fascinating;

00:39:44

in a few seconds, a small piece

00:39:46

turns into huge chips;

00:39:48

ready-made dishes must be salted and added spices

00:39:51

to taste;

00:39:52

in our case, this is smoked paprika

00:39:54

By the way, chicha ron, thanks to the abundance of protein,

00:39:57

will be healthier than ordinary potato

00:39:59

chips consisting mainly of carbohydrates,

00:40:02

this is one protein, the night of birth, you can also

00:40:06

cook even a whole pig's head, but this is

00:40:09

certainly not for the faint of heart, it looks so-so

00:40:12

and the process takes about 4 hours, I

00:40:15

cooked it in a spicy broth

00:40:17

there there was star anise 6 peppers bay leaves

00:40:21

a little onion and carrots

00:40:23

then the cook removes all the

00:40:25

edible meat from the bones fat skin of the soft ones look for the

00:40:28

ears tongue and even a snout which they also

00:40:32

eat and are very praised

00:40:34

I generally adore offal and a snout

00:40:37

is a

00:40:38

whole different story,

00:40:42

just even a snout can be cooked and

00:40:45

smoked and this is a very, very tasty

00:40:47

dish,

00:40:48

all this mass needs to be mixed with spices

00:40:51

and put in the refrigerator overnight to

00:40:53

harden,

00:40:54

it turns out to be an exquisite terin, the closest

00:40:57

relative of jellied

00:40:58

mustard, they don’t want dan whether horseradish

00:41:05

cost is wonderful so pork can be

00:41:10

very different stewed fried smoked

00:41:13

sees a dash on in pates ham and

00:41:16

The main thing about jamona is that it is no worse than any

00:41:18

other meat, sometimes it’s even healthier, and

00:41:20

pork fat, which many people

00:41:22

turn away with disgust in moderation,

00:41:24

will even be beneficial,

00:41:26

but we remind you that you shouldn’t eat a lot of meat at all;

00:41:30

science advises no more than 500

00:41:32

grams per week; this is what

00:41:34

centenarians all over the world do the basis of their

00:41:37

diet is vegetables and fruits,

00:41:39

legumes, some seaweed, and meat should

00:41:42

be a holiday, and this also applies to pork,

00:41:45

see tomorrow in the program, a

00:41:49

miracle of technology

00:41:50

microdrone, a fragile, awkward toy or

00:41:54

gadget of the future, we tested what

00:41:57

these kids are capable of,

00:41:59

rehabilitation, which helps patients

00:42:01

recover even in very severe

00:42:03

cases, as well as a karaoke microphone with

00:42:06

built-in speakers, an

00:42:07

organizer for shoes that will help

00:42:10

save space, a board that can quickly

00:42:13

defrost food, which of these is

00:42:15

worthy of our miracle sticker and which is not a

00:42:18

miracle of technology on Sunday at 11 a.m. on

00:42:21

NTV,

00:42:22

and here’s what will be on the program next Saturday

00:42:25

and before everything is alive and dead

00:42:28

and soda why is this drink

00:42:31

blamed for the worldwide obesity epidemic

00:42:34

can you make light and 0 calorie options

00:42:36

without harm to your health and figure is

00:42:39

tarragon better than sex and is it true that

00:42:42

soda corrodes rust teeth and our

00:42:46

stomachs

00:42:50

it was food alive and dead scientific

00:42:54

culinary program about what we eat and

00:42:57

how it affects us goodbye

00:42:59

as always a beautiful and tasty recipe of

00:43:02

the week I am Sergei young of health to you

00:43:05

and bon appetit

00:43:09

[music]

00:43:10

recipe of the week this time

00:43:14

eggplant spirals in addition to these vegetables themselves we

00:43:16

will need

00:43:17

bacon starch soy sauce sesame

00:43:19

oil and seeds fresh herbs we took

00:43:22

cilantro

00:43:23

first you need to prepare the eggplants

00:43:25

cut off the ends put on skewers and

00:43:29

cut through to make a spiral

00:43:31

wrap it in bacon and roll in

00:43:35

starch heat

00:43:38

sesame oil in a frying pan fry the eggplants

00:43:41

add soy sauce and cook

00:43:44

under the lid

00:43:46

remove skewers from the spirals, sprinkle with

00:43:49

sesame seeds and garnish with herbs,

00:43:51

you get a tasty and unusual dish in the

00:43:54

Asian style.

00:43:55

We and the cook Artyom Ostapchuk wish you bon appetit

00:43:59

[music]

Description:

- Свинина: её многие не жалуют, а запреты на её употребление есть в некоторых мировых религиях. А что по поводу этого мяса говорят диетологи? И правда ли хамон и сало на самом деле полезны? - Перловка: почему её уволили с военной службы, а потом взяли назад? - 5 необычных заправок, которые заставят вас полюбить салаты - Вопрос недели: правда ли сухие дрожжи - канцероген? - Рецепт недели: очаровательные и очень духовитые спиральки из баклажанов Подписывайтесь на наш канал в YouTube: https://www.youtube.com/channel/UCnESG_Eu8vMp2w6EaNKKwLw?sub_confirmation=1 Оставайтесь на связи с программой "Еда живая и мёртвая" в соцсетях: https://www.facebook.com/unsupportedbrowser https://vk.com/edashow https://ok.ru/edashow/ https://my.mail.ru/community/edashow/ https://twitter.com/eda_show https://www.facebook.com/unsupportedbrowser

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