More than 86 varieties of fruit will be offered in Mistura

The public can buy exotic fruits like the aguaje. (Photo: Internet)

Lima. More than 86 varieties of fruits of the coast, mountains and jungle, will be present in the gastronomic fair Mistura 2011, which begins on Friday in the Park of the exposition, where the public can try and learn not only their taste, but all their Properties and benefits.

Grand market will be the main Pavilion that will house the 10 days of more than 300 18 areas of Peru fruit producers and fair to fruteros teachers, who will give details of the wealth and biodiversity of the Peru reflected in exotic, delicious and healthy fruit.

Here they displayed and tickets on sale fruit of extensive knowledge as the Plum, granadilla, lucuma, mango and passion fruit; and the less widely used, such as Annona, caimito, copoazú, hericungo, huasai, inayugo, titomba, pitajaya, aguaje, among others that may prove juices and salads.

"This year we have focused on the Peruvian fruit between the native and which migrated to the Peru that people appreciate the exotic of our fruits, many of which are not well known," said Flavio Solórzano, responsible for great market in Mistura 2011.

Also the public may make purchases of the species still unknown or fruit that has only heard about as camu camu.

Source: Andean

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Astronauts must know to cook for missions to Mars

Trip to Mars would last five years. (Photo: Internet)

Manned Mars missions would require the astronauts knowledge of food and agriculture, as well as Astrophysics, must grow and cook their own food given the long duration of the trip, said Nasa's food systems laboratory.

"The greatest challenges that occur before the travel to Mars relate to the balance of weight, volume, resource utilization and acceptability of food," said Maya r. Cooper, scientific laboratory of food systems in Houston, Texas.

For travel to the international space station (ISS) astronauts traveling with 1.7 kg of food per person per day. However, for trips to the red planet of roundtrip, that could last for five years, that would mean 3.7 tons, which complicates the project from the logistical point of view.

"Now look at the possibility of developing a system biorregenerativo that includes the cultivation of food in space and the possibility of sending large amounts of products to the Martian Habitat," said Cooper.

These plans would require greater preparation and processing of food than the current system used in space shuttle and the ISS, orbiting the Earth.

First Manned Mars missions is expected to depart in early 2030, for what NASA is already considering ways of supplying food safe and efficient manner to the crew within its food technology project.

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Preparing Sushi: Ideal for informal meetings

Sushi. (Photo: Internet)

Lima. Ingredients

-500 gr. glutinous rice.
-750 cc. Water.
-70 DC. Rice vinegar.
-1 tablespoon sugar.
-1 tablespoon of salt.
-10 sheets of nori seaweed.

Filling

-150 Gr. (salmon or tuna) fish.
-1 cucumber.
-1 carrot.

To serve

-Salsa wasabi (of spicy radishes).
-Soy sauce.
-Ginger preserves.

Preparation

It washes the rice in a bowl, changing the water up to 6 times, until leaving it clear. So remove excess starch.

It is cooked the 500 gr. of rice in 750 cc. water in a well covered pot, for 15 minutes, starting from the moment that we will hear start boiling. Let stand aside, for another 15 minutes. It is essential to not open the pot at any time during the cooking and resting.

While it rests the rice, we heat a little vinegar with sugar and salt, stirring until mixing well. Let cool and reserve.

Once ready rice, already cooled, cut fish and vegetables in thin and elongated strips. Extends the rice thin layer on the seaweed nori on a mat or clean cloth, leaving a border of 1 cm. free. Place the fish and vegetables near one end, and rolled up helping you the mat. Closes the sushi sealing the end with a little water. Cover with cling film and let stand cold a while, so join the ingredients well.

At the time of serving, short the roll with the help of a well sharpened knife, soaking it in water and well cleaned with a cloth or paper towels from court to court. The thickness is variable, it should ideally be 1 cm or 1.5 cm. maximum.

It serves a source with a nut of wasabi, soy sauce and Ginger preserved. To eat it mixes a hint of wasabi in soy sauce, wetting each roll in this sauce. After eating it we took a bit of ginger.

Ah! Careful with wasabi, is an excerpt from extremely Japanese horseradish, non comes to mind eating directly. I've seen do this and is very badly, I I can assure you.

The ingredients are easy to find in large supermarkets and shops of Asian products. The fish is best to use it frozen to prevent infection by anisakis spp., and supports many combinations, such as prawns, salmon, tuna, etc.

Ideal soy sauce is the Japanese, something softer and less salty than china. If not we find we can use any other. The truth is that it requires some skill, but with a little patience can achieve very good results and surprise family and friends with this light and healthy Japanese, ideal dish for an informal meeting.

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Not a bad time passes! Tips for correcting a drink

Be the star of the night with these super tips. (Photo: Internet)

Lima. As you enter panic and waste all the ingredients to prove again and again the right point to the preparation, see these tips to improve the drinks before a bad drink.

-If once prepared the drink it strong, added a jet of cold water or returns to beat it with a bit of ice for a few seconds.

-If you are very watery, add a small amount of dry drink that has intervened in the mix.

-If you want it drier, incorporates a few drops of the intervening dry drink or, if the mixture accepts, a drops of lemon juice.

-If you want it sweeter, add a few drops of the drink sweeter that intervenes in the drink or a spoonful of sugar.

-When you want to lighten the drink or soften the mix, place small pieces of ice. On the other hand, adding large ice cubes if you want stronger.

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Sweet and sour rabbit: For sucking fingers

Sweet and sour rabbit. (Photo: Internet)

Lima. Ingredients

-1 Rabbit (of 1.5 kilos) - 50 grs. of raisins and sultanas - 50 grs. pine nut - 2 Bay leaves - 1 sprig of thyme - 1 sprig of Rosemary - 2 tablespoons of sugar - 1 tablespoon of flour - 2 decilitres of broth - 1 deciliter of - 1 deciliter of white wine olive oil - salt - pepper

Preparation

Put the raisins soaked in warm water. Chop the rabbit, wash it and dry it. Heat the oil in an earthenware dish and Brown the pieces of rabbit simmered. Sprinkle with the sugar and flour.

Add the white wine and let it boil until you consume. Then add the broth, laurel, Rosemary and thyme and drained raisins. Cover and simmer 45 minutes, add pine nuts, Cook 10 more minutes and serve.

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The taste for the marine: Torreja silverside

Torreja silverside. (Photo: Internet)

Lima. Ingredients

-5 cups crumbled silverside - 11 cups of flour - 2 medium onions chopped parsley - 1 cup diced - 1 cup of diced cebollina - 4 green peppers medium chopped - 1 pepper (optional) - 2 teaspoons curry - 1 teaspoon of pepper - 8 cups of water - 16 1/2 teaspoon of baking - 3 cups of oil for frying powder

Preparation

Boil the silverside by half an hour and boat water. Put it in fresh water for a while and then crumble it. Remove the skin and bone.

Add the onion, chili peppers, cebollina, spicy silverside, curry, pepper and water. Let stand overnight to take taste.

The next day, add the flour and the powder baking and merge well.

Heat oil and cold the dough by teaspoons oil deep until that golden-brown on both sides.

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Starts the week enjoying a strawberry Margarita

Lima. This prepared drink mixes the strong flavor of tequila with a touch of sweet strawberries.

Ingredients:
?2 cups of ground ice
?1/2 cup of Strawberry puree
?1 cup Tequila
?El juice of 2 limes
?UN touch of triple sec (Cointreau Orange alcohol)
?UN touch of simple syrup (can achieve it by dissolving sugar in water boiling until forming the syrup, then leave it to cool down)
How to prepare:

Two cups of ice should be previously ground, it should be fine, just until the chunks of ice do not feel. In the Blender where you have ground ice adds the strawberry puree, tequila, juice of limes them, triple sec and simple syrup. Beat everything very well until that is a soft drink.

In a glass under (style whiskey) adds the strawberry margarita and you can decorate with a slice of lemon, enjoy this drink on a warm summer evening.

Source: Saboruniversal.com

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