food for flexitarians
Flexipedia
Kitchen dictionary from student skills to haute cuisine
What is a flexitarian?
Flexitarianism is the name for a nutritional culture that allows meat consumption, but does not make it the main component of the diet.
A varied diet such as fruit, vegetables, legumes and nuts are therefore an important part of the flexitarian diet.
Flexitarians consume meat occasionally, but not regularly. Great importance is attached to the quality of the food in particular. Flexitarians do not consume meat that is not from appropriate, sustainable or local husbandry.
Why flexitarianism?
A consciously lived and attentive lifestyle is the focus of the flexitarians (flexi). Flexitarians want to protect the environment, reject factory farming, shop in a targeted manner and support their health.
The predominantly plant-based diet of the Flexitarians relies on fresh fruit and vegetables, whole grains and particularly natural foods.
Flexitarianism presents itself as a counter-movement to the trend of utopian cheap food and mass-produced goods.
Above all, the balance between plant and animal products in the diet leads to a physical but also psychological improvement in one's own well-being.
You may already be a flexitarian, but have not yet been able to identify yourself, who knows.
Strain it through a sieve
A process in which liquids and various masses are kept free of solid components.
Brunoise
Small, finely cut cubes.
Carcasses
Carcass refers to the skeleton that remains after carving mostly smaller animals such as poultry, rabbits or rabbits, including any remnants of meat and skin. The shell of shellfish can also be called that.
Mire Poix
This is a roasted vegetable mixture made from root vegetables evenly cut into cubes, such as celeriac, celery or carrots. Usually onions and leeks are also added.
Bonito flakes
Bonito flakes are dried and smoked bonito, a type of fish from the mackerel and tuna families and essential for Japanese cuisine.
Dashi
Dashi is a Japanese fish stock that is mostly made from bonito flakes and kombu seaweed.
Miso
Miso is a Japanese paste made mainly from fermented soybeans.
Herbs of Provence
Herbs of Provence are herbal mixtures of the French cuisine. As a rule, this mixture consists of savory, rosemary and thyme. Lavender, oregano and marjoram are often added.
Julienne
Julienne is a type of cut in which vegetables are mainly cut into fine strips.
Pickling
A mixture of salt, sugar and various herbs are usually put together. Pickling changes the structure and taste.
Pimples
Pimples are nothing more than pickling. A classic pimple stock would be 1:1:1. Part of water, part of sugar and part of white vinegar.
Blanching Water
Blanching water is usually boiling salt water in which vegetables are pre-cooked. It is important to quench the vegetables afterwards with ice water so that the cooking process will stop immediately.
Marinade
Marinating is the distinction to pickling. In most cases, raw meat or fish is placed in a spicy liquid over several hours.
Stir
This means mix slow and lightly a foamy mass, such as egg snow, into a dough as carefully as possible.
Vinaigrette
Vinaigrette is usually a cold sauce of vinegar, oil, salt, sugar and often mustard. Sometimes refined with fresh herbs.
Poaching
Poaching means cooking in a hot but not boiling aqueous liquid.
Schule
The back bone which can be found in the Sepien and Calamari family. However, this is not comparable to a person's classic bones.
Braised
When stewing, the food is first sautéed sharply and then cooked in a boiling liquid for a longer period of time. This process makes the food particularly more soft and delicate.
Microplane
A very fine grater to extract zests of citrus fruits.
Al dente
Al dente (in italian: dente = "tooth") is the expression from Italian cuisine for the preparation of pasta in particular, but also rice and vegetables, which must be cooked in such a way that the core is not completely soft.
Low Carb
The term carbohydrate minimization or Low-carb refers to various diets in which the proportion of carbohydrates in the daily consumption is reduced.
Superfood
The term describes a nutrient-rich food that is considered to be particularly extraordinary beneficial for health and well-being.
Low Fat
The term low-fat refers to a diet in which the proportion of fat in daily consumption is reduced.
High protein
The term refers to a protein diet in which you consume a high amount of protein that can be obtained from vegetable foods, meat, fish and dairy products.
Homogeneous
The term homogeneous refers to a state of uniform consistency, i.e. when "lumps" are no longer present in one mass.
Omega-3 fatty acids
The omega-3 fatty acids are among the essential fatty acids and are therefore vital for our body. They are a special group of polyunsaturated fatty acids and necessary for the formation of hormones.
Homogeneous
The term homogeneous refers to a state of uniform consistency, i.e. when "lumps" are no longer present in one mass.
Omega-3 fatty acids
The omega-3 fatty acids are among the essential fatty acids and are therefore vital for our body. They are a special group of polyunsaturated fatty acids and necessary for the formation of hormones.