We buy food in order to give our stomach satiety, and the body benefits and do not want our body to be harmed by the food eaten. Of course, sometimes we indulge in harmful delicacies, but obviously no one wants us to intentionally make the body ill. But what if we do not know how to check the freshness of the products, as well as their quality?
Of course, go into our article and carefully read about how to learn about the freshness of eggs, check the quality of butter, sour cream and honey.
Fresh egg, if you lower it into a glass of water, will lie on the bottom to the side. Eggs a week ago will pop up with a blunt end up, and a product between 2 and 3 weeks old will "hang" in the water with a blunt end up. Not a fresh egg will float to the surface. Needless to say that the latter is by no means impossible?
Buy only fresh eggs: date of manufacture and expiration date indicated on the package. Store them in the refrigerator is optional: it will be enough to leave them at room temperature.
Check the quality of butter is very simple: if you pour a piece of this product with boiling water, it will melt and dissolve instantly, but the margarine will disintegrate into pieces.
Remember that in the composition of natural butter there are only two ingredients: whole milk and cream. If you buy oil on the market by weight, pay attention to its color (it should not be too yellow and not white, like a sheet), consistency (good oil is firm and smooth to the touch, on the cut - without bundles and does not crumble) and shelf life : Bulk cow oil is stored no more than 10-15 days.
Some manufacturers use starch to improve the consistency of sour cream. Its presence is very easy to identify at home: iodine or lugol mixed with a small portion of sour cream and watch the reaction. Poor quality sour cream containing starch turns blue.
If sour cream contains carrageenan stabilizer (a special artificial additive that is added to thicken the product), bunches, grains and even lumps are formed in it.
You can check the sour cream for vegetable fats in the following way: dilute a spoonful of sour cream in a glass of hot water. Fats will float on the surface in the form of white clots.
You will need a little to check the quality of milk at home. First, iodine: if you add a few drops of iodine solution to the milk and it turns blue, you will see the starch content in the product - it is added to make the milk thick.
Secondly, milk diluted with water is “exposed” with the help of alcohol. Dilute 1 part milk in 2 parts alcohol and shake the mixture for 1 minute. If, having poured the mixture on a saucer, you immediately see flakes of white color in milk - a quality product. If the flakes appear very late or do not appear at all - the milk is diluted with water.
To check the cottage cheese for the presence of starch in it, you will need all the same iodine. The scheme for identifying low-quality product, respectively, is the same as in the case of sour cream and milk. Put a little iodine on the cottage cheese slice: the poor-quality product turns blue, the natural color is red.
Some manufacturers add vegetable fats to their cottage cheese: leave a little cottage cheese at room temperature for the night, and you will see how the cottage cheese with palm or coconut oil in the composition is covered with a yellow crust.
Honey - perhaps the most often suffering from all sorts of fakes product. That only it does not add in order to increase the weight and volume of the product: and chalk, and starch, and water, and flour.
The presence of chalk is detected by acetic acid: dissolve the honey in water and add a little acetic acid. Foaming and sizzling product - poor quality.
If you pour some honey on the paper, and it will spread and forms a large wet trail around you, do not hesitate: there is definitely water in it.
Buying fresh fish can turn into a real lottery, if you do not know what nuances you should pay attention to when choosing this perishable product.
Nebulous eyes of uniform color, whole, intact scales and reddish gills are signs of fresh, safe for health fish. The meat of a quality fish should be pinkish, not brown. If you are still in doubt, dip the fish in a basin of water: fresh fish will sink when immersed in water.
On fresh, good meat there should not be any foreign liquid, blood or mucus. The pieces should be even and elastic, the color should be bright red, the meat juice should be transparent. Loose, unnaturally pink meat, most likely, was grown on growth stimulants.
Fresh meat is always dense with a slightly moist surface, and poor quality is wet or sticky, giving off a cloudy juice. Press your finger on the meat cut: the hole in the fresh meat is leveled off quickly, but on the poor quality it is not leveled at all.
Our favorite candied vegetables are boiled in syrup, and then dried. Not all producers adhere to this simple sequence of actions, just as not all of them produce candied fruits made from real fruits and berries.
To check the quality of the product, dip the candied fruit in warm water. You will see that real fruits were replaced by gelatin and dyes if candied fruits became colorless or slightly dissolved in water.
The simplest test of authenticity of a wine is with ordinary baking soda. Pour a teaspoon of red wine into a bowl with a little soda. Natural, high-quality drink will change color, become darker or even gray, and the fake will remain exactly the same as it was.
Pay attention to the amount of sediment (good wines necessarily contain the so-called tartar after settling on the bottom), the smell and appearance of the cork (dried, flowing or having a stale smell cork is an indicator of poor-quality drink), and, of course, the taste of the wine that in no case should not have an alcohol flavor.