Photo: Ramil Sitdikov / RIA Novosti
Chef, a leading culinary programs Sergey Sinitsyn who taught Russians how to choose the celery. The interview with him was broadcast by the radio station “Moscow Says”.
The chef noted that celery stalks should be as dense, “like liquid apples.” “You have to touch them, and they seemed to have burst under your fingers if you press” — said Sinitsyn. He added that the sluggish and soft stems should only be used for frying.
Sinitsyn gave some advice about how to prepare popular diet product and where it is better to add its different parts. Themselves stems cook was advised to use in salads where you can add a little garlic and honey and fill the dish is a sauce based on yogurt. Root vegetables also make soups and mashed potatoes, and greens used for decoration of dishes.
Celery is called a “negative calorie”, that is, the product of digestion which supposedly spent more energy than the body receives. However, scientists from University of Alabama in USA has disproved this myth. In the experiment, it was found that for absorption of celery digestive system of humans it would take at best 25 per cent energy, while the consumption of celery, broccoli, carrots, apples, green lettuce and other vegetables and fruits a person receives 19-64 out of every one hundred calories.
Video, photo All from Russia.